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Germination‐induced changes in acyl lipids and free sterols of olive pollen
Author(s) -
RODRIGUEZROSALES M. P.,
DONAIRE J. P.
Publication year - 1988
Publication title -
new phytologist
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.742
H-Index - 244
eISSN - 1469-8137
pISSN - 0028-646X
DOI - 10.1111/j.1469-8137.1988.tb04194.x
Subject(s) - germination , pollen , fatty acid , olea , campesterol , botany , biology , stigmasterol , diacylglycerol kinase , incubation , biochemistry , chemistry , sterol , chromatography , enzyme , cholesterol , protein kinase c
SUMMARY The capacity of Olea europaea L. pollen grains to germinate has been studied. They germinated poorly when incubated in media with a pH higher than 5.55. However, germination was stimulated when a stream of air was passed through the incubation medium. Phosphatidylcholine, diacylglycerols, free fatty acids and triacylglycerols are the most abundant lipids in mature and germinated pollen. The level of diacylglycerol increases during germination while phosphatidylcholine, free fatty acids and triacylglycerols decrease, as compared with mature pollen. Overall, the fatty acid composition of mature pollen lipids is similar to that of germinated pollen. Compared to phospholipids and triacylglycerols, monoacyl‐, diacylglycerols and free fatty acids contain more laurate and myristate fatty acids. In relation to the amount of acyl lipids, free‐sterols are minor constituents of the lipid fraction from mature and germinated pollen, β‐sitosterol being the only significant component. The percentage of stigmasterol is significantly higher in mature than in germinated pollen.