Zafra Adoración, M'rani-Alaoui Mohammed, Lima Elena, Jimenez-Lopez Jose Carlos, Alché Juan de Dios
Plant Reproductive Biology Laboratory, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, Granada, Spain.
Département de Biologie, Université Abdelmalek Essaadi, Tétouan, Morocco.
Front Plant Sci. 2018 Oct 12;9:1481. doi: 10.3389/fpls.2018.01481. eCollection 2018.
The production of olive oil is an important economic engine in the Mediterranean area. Nowadays, olive oil is obtained mainly by mechanical processes, by using the whole fruit as the primary raw material. Although the mesocarp is the main source of lipids contributing to olive oil formation, the seed also contributes to the olive oil composition and attributes. The olive seed is also becoming an interesting emerging material itself when obtained after alternative processing of the olive fruit. Such seed is used for the production of differential oil and a unique flour among other bioactive products, with increasing uses and applications in cosmetics, nutrition, and health. However, olive seed histology has been poorly studied to date. A complete description of its anatomy is described for the first time in the present study by using the 'Picual' cultivar as a model to study the development of the different tissues of the olive seed from 60 to 210 days after anthesis. A deep analysis of the seed coats, endosperm storage tissue and the embryo during their development has been performed. Moreover, a panel of other olive cultivars has been used to compare the weight contribution of the different tissues to the seed, seed weight variability and the number of seeds per fruit. In addition to the histological features, accumulation of seed storage proteins of the 7S-type (β-conglutins) in the seed tissues has been assessed by both biochemical and immunocytochemical methods. These hallmarks will help to settle the basis for future studies related to the location of different metabolites along the olive seed and mesocarp development, and therefore helping to assess the appropriate ripening stage for different commercial and industrial purposes.
橄榄油生产是地中海地区重要的经济引擎。如今，橄榄油主要通过机械工艺生产，以整颗果实作为主要原料。尽管中果皮是构成橄榄油的主要脂质来源，但种子也对橄榄油的成分和特性有贡献。当橄榄果经过替代加工后获得的橄榄籽本身也正成为一种有趣的新兴材料。这种种子用于生产特种油和一种独特的面粉以及其他生物活性产品，在化妆品、营养和健康领域的用途和应用日益增加。然而，迄今为止对橄榄籽组织学的研究很少。本研究首次以“皮夸尔”品种为模型，描述了从开花后60天到210天橄榄籽不同组织发育的完整解剖结构。对种皮、胚乳贮藏组织和胚在其发育过程中进行了深入分析。此外，还使用了一组其他橄榄品种来比较不同组织对种子的重量贡献、种子重量变异性以及每个果实的种子数量。除了组织学特征外，还通过生化和免疫细胞化学方法评估了种子组织中7S型（β-伴大豆球蛋白）种子贮藏蛋白的积累情况。这些特征将有助于为未来有关橄榄籽和中果皮发育过程中不同代谢物定位的研究奠定基础，从而有助于评估不同商业和工业用途的适宜成熟阶段。
