REVIEW ARTICLE


Recent Biotechnological Applications Using Oleosins



N.J. Roberts1, R.W. Scott1, J.T.C. Tzen2, 3, *
1 Forage Biotechnology, AgResearch Ltd., Private Bag 11008, Tennent Drive, Palmerston North, New Zealand, 4442
2 Graduate Institute of Agricultural Biotechnology, National Chung-Hsing University, Taichung, Taiwan 40227, ROC and
3 Agricultural Biotechnology Research Center, Academia Sinica, Taipei 115, Taiwan


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Creative Commons License
© 2008 Roberts et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan; Tel: 886-4-22840328; Fax: 886-4-22853527; E-mail: TCTZEN@dragon.nchu.edu.tw


Abstract

Oleosins are naturally occurring, small (15-24 kDa), amphipathic, plant proteins that prevent the coalescence of oil bodies (OBs) during seed and pollen maturation. The physiochemical properties of oleosins and their association with OBs have led to a broad array of potential applications in biotechnology utilizing native or recombinant forms of oleosin or oleosin-fused polypeptides. This review begins by briefly outlining the current understanding of oleosin topology, oil body assembly and potential health issues. A schematic model is given to potentially explain the apparent simultaneous existence of parallel and anti-parallel β sheets and a figure summarizing the process of oleosin translation through to oil body formation in vivo is also presented. The applications for oleosins, the associated modes of action and their relevant patents are then discussed in six areas: recombinant protein purification; generating protein complexes; in planta delivery; emulsification; artificial oil bodies; and modifications to the properties of oleosin itself by creating polyoleosin.