Altering the fatty acid composition of rice
The present invention relates to rice oil, rice bran and rice seeds which have altered levels of oleic acid, palmitic acid and/or linoleic acid. The present invention also provides methods for genetically modifying rice plants such that rice oil, rice bran and rice seeds produced therefrom have altered levels of oleic acid, palmitic acid and/or linoleic acid. Specifically this is achieved through modulation of Fad2 and/or FatB expression.
1. Rice oil obtained from rice grain, the rice oil having a fatty acid composition comprising greater than 60% w/w oleic acid, less than 15% w/w palmitic acid and less than 25% w/w linoleic acid, wherein the ratio of oleic to linoleic acid in the rice oil differs by no more than 5% when compared to the ratio of oleic acid to linoleic acid in the rice grain.
2. The rice oil of claim 1 , wherein the weight ratio of oleic acid to linoleic acid is greater than 3.0:1.
3. The rice oil of claim 1 , having a fatty acid composition comprising greater than 60% w/w oleic acid, less than 12% w/w palmitic acid, and/or less than 15% w/w linoleic acid.
4. The rice oil of claim 1 , further comprising γ-oryzanol.
5. A food product comprising the rice oil of claim 1 .
6. The rice oil of claim 1 , which is substantially purified.
7. The substantially purified rice oil of claim 6 , which is at least 75% free from other components with which it is naturally associated.
8. The substantially purified rice oil of claim 7 , which is at least 90% free from other components with which it is naturally associated.