![]() A powerhouse of nutrients like protein, minerals, vitamins, phytochemicals and antioxidants, pearl millet is gluten-free and contains high levels of polyphenols and other biologically advantageous compounds, thereby designating it as a “Smart food” ( Tako et al., 2015). This C4 plant requires low irrigation and resource management inputs when compared with other staples such as rice and wheat, effectively reduces atmospheric CO 2, has high water use efficiency, and keeps drylands productive, ensuring food and nutritional security for smallholder farming communities ( Nambiar et al., 2011). It is primarily grown in the driest regions due to its ability to tolerate and thrive under both continuous and erratic drought. Pearl millet is the principal staple food for millions of people in arid and semi-arid regions of Asia and Africa, such as India and Nigeria. Mutations in these genes can provide targets for developing pearl millet germplasm with extended flour shelf life. Non-functional triacyglycerol (TAG) lipases from low rancidity pearl millet lines had less degradation of TAG and lipid oxidation post-milling. These genetic variations can be exploited through molecular breeding or precision genome technologies to develop elite pearl millet cultivars with improved flour shelf life. We provide a direct mechanism to alleviate rancidity in pearl millet flour by identifying mutations in key TAG lipase genes that are associated with low rancidity. Expression in a yeast model system confirmed these mutants were non-functional. Polymorphisms were identified in two TAG lipase genes ( PgTAGLip1 and PgTAGLip2) from the low rancidity line. Lipases with expression in seed post-milling were sequenced from low and high rancidity lines. Additionally, the high rancidity lines manifested substantial amounts of volatile aldehyde compounds, which are characteristic products of lipid oxidation. The high rancidity lines had the highest amount of FFA by day 21, suggesting that TAG lipases may be the cause of rancidity. The breakdown of storage lipids (triacylglycerols TAG) was accompanied by free fatty acid accumulation over the time course for all lines. We investigated the underlying biochemical and molecular mechanisms of rancidity development in the flour from contrasting inbred lines under accelerated aging conditions. However, pearl millet is underutilized commercially due to the rapid onset of hydrolytic rancidity of seed lipids post-milling. Pearl millet is an important cereal crop of semi-arid regions since it is highly nutritious and climate resilient. 4Corteva™ Agriscience, Johnston, IA, United States.3National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India.2Department of Biotechnology, Osmania University, Hyderabad, Telangana, India.1International Crops Research Institute for Semi-Arid Tropics (ICRISAT), Patancheru, Telangana, India.Sharma 1 † and Pooja Bhatnagar-Mathur 1 * † Shankhapal 1, Rabishankar Ojha 3, John D. Rasika Rajendra Aher 1,2, Palakolanu Sudhakar Reddy 1 ‡, Rupam Kumar Bhunia 3 ‡, Kayla S.
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