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Influence of Temperature and Seed Ripening on the in-vivo Incorporation of ¹⁴CO₂ into the Lipids of Oat Grains (Avena sativa L.) ¹

^a Abteilung für Pflanzenernährung, Universität Hohenheim, 7000 Stuttgart-70, Germany

To elucidate the influence of growth temperature and of stage of maturity on lipid synthesis in seeds, oat plants (Avena sativa nuda L., variety NOS) were fed with ¹⁴CO₂ at different stages after flowering, and the ¹⁴C-incorporation into the grain lipids was determined at 2, 24, and 48 hours after the end of ¹⁴CO₂-application. By changing growth temperature from 12 C to 28 C after the application of ¹⁴CO₂ to intact plants, a higher ¹⁴C-labeling of saturated fatty acids was found at the higher temperature. At 28 C, palmitic and stearic acids contained 23% and 9% respectively of total fatty acid-¹⁴C shortly after the ¹⁴CO₂-application, whereas at 12 C the corresponding values were 19% and 4%, respectively. Within 2 days ¹⁴C-activity of saturated fatty acids decreased at both temperatures, but to a lesser degree at 28 C. The higher ¹⁴C-labeling of saturated fatty acids and its lower decrease within 2 days at 28 C clearly show a direct influence of temperature on fatty acid biosynthesis in oat grains.

At all stages of grain growth, oleic acid had the highest ¹⁴C-activity of all fatty acids shortly after the ¹⁴CO₂-application. However, ¹⁴C activity of oleic acid rapidly decreases in favor of linoleic acid. With increasing maturity, the intensity of lipid synthesis in the grains decreases; simultaneously, the relative amount of ¹⁴C-saturated fatty acids increases primarily at the expense of ¹⁴C-oleic acid. These tendencies, which were observed in oat plants grown at day temperatures of 12 C during seed development, seem to be paralleled by lipid synthesis in younger grains grown at day temperatures of 28 C. This indicates an indirect influence of growth temperature on lipid synthesis in oat grains during maturation.

¹ Supported by grants from Deutsche Forschungsgemeinschaft.

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