Australian Researchers Identify Biological Triggers for Oil Production in Oats

New research conducted at the University of South Australia (UNISA) showed evidence of the biological triggers of oil production in oats. The discovery will help in processing and potentially drive further demand for Australian-grown oats.

High oil content in oat grains poses challenges in milling. It reduces processing efficiency and limits product innovation, particularly in high-demand sectors like oat flour and plant-based proteins. Researchers from the University of South Australia, the South Australian Research and Development Institute (SARDI), and the University of Adelaide are collaborating on research designed to better understand the biological processes responsible for oil synthesis in oat grains.

The researchers examined two contemporary varieties of oats using spatial imaging techniques to track oil build-up during grain development. They then applied lipidomics and proteomics to analyze lipid and protein expression, which provided key insights into the biological mechanisms involved in the actual formation of the grain, including those relating to oil synthesis. They identified several key enzymes that are involved in oil synthesis, which could be genetically manipulated to lower the oil content of oat grains.

For more details, read the news article in the UNISA Media Centre.