Oil and lipid improvements in field pea, a non-traditional oilseed crop

本研究旨在通过探索豌豆脂肪酸积累的自然变异和遗传增强来加速油籽豌豆的发展。我们的实验室最近研究了豌豆脂质改良的分子和生物化学方面。我们探索了脂肪酸的提取、分布和积累，包括与豌豆中脂质含量相关的潜在分子标记。这需要通过分析更大的田间豌豆种群来进一步验证，这将使豌豆群落的收集能够用于分子育种。豌豆中脂质含量和脂肪酸组成的改善将转向引入用于豌豆遗传转化的新构建体，以进一步了解脂质生物合成和积累。本研究将为豌豆基因枪转化提供一种可重复的方法。长期目标是建立适合在加拿大一系列气候条件下生长的豌豆新品种，并开发处理和加工这些油籽豌豆所需的基础设施。

This research proposal aims to accelerate the development of an oil seed pea through exploration of natural variation and genetic enhancement of fatty acid accumulation in field pea. Our laboratories have recently studied molecular and biochemical aspects of lipid improvement in field pea. We have explored extraction, profile and accumulation of fatty acids including potential molecular markers associated with lipid content in pea. This needs further validation through analysis of a larger field pea population which will enable collection of a pea community for their use in molecular breeding. The improvement of the lipid content and fatty acid composition in field pea will then move toward the introduction of novel constructs for the genetic transformation of field pea to further understand lipid biosynthesis and accumulation. This research will result in the generation of a reproducible method for pea transformation through biolistic approach. The long term goal is to establish novel cultivars of field pea suitable for growth under a range of Canadian climatic conditions and to develop the infrastructure required to handle and process these oilseed peas.