Low temperature-induced fatty acid desaturation in Brassica napus: thermal deactivation and reactivation of the process

Abstract

When Brassica napus plants are grown at low temperatures (e.g., 5°C) the rate of desaturation in leaves of newly formed fatty acids in both chloroplastic (MGDG) and cytosolic (PC) diacylglycerols is higher or more rapid than in plants grown at higher temperatures (e.g., 30°C). This low temperature-induced increase in the rate of desaturation is lost within hours if plants are transferred to higher temperatures. However, if plants are then returned to low temperatures they regain the ability to rapidly desaturate fatty acids. This process is restored relatively slowly (over days) in contrast to the more rapid loss at high temperatures. This has important physiological consequences on the level of unsaturated fatty acids in plant membranes and the process of temperature control of the fatty acid composition of membrane lipids.