A breakthrough by biochemists at Kansas State University could pave the way for two lesser-known oilseed crops—pennycress and camelina—to become major sources of biodiesel.
Led by Timothy Durrett, a professor of biochemistry and molecular biophysics, and doctoral candidate Linah Alkotami, the research team used synthetic biology techniques to enhance the production of acetyl-triacylglycerols (acetyl-TAGs) in both plants. These oils, adapted from the burning bush plant, are now present in nearly pure forms in pennycress and camelina.
Acetyl-TAGs are valued for their low viscosity and ability to perform well in cold temperatures, key traits for effective biodiesel alternatives.
The findings were published in the *Proceedings of the National Academy of Sciences*.
“We usually convert vegetable oils into biodiesel through a chemical process,” Durrett explained. “With acetyl-TAGs, we can directly use the oil as fuel without needing additional processing. This could allow farmers to produce their own biodiesel, boosting both energy independence and profits.”
Oilseed engineering has long posed challenges for scientists. While various beneficial lipids have been identified in plants, adapting the enzymes that produce them to create high-purity oils in other crops has been difficult. Durrett’s team achieved success by increasing the production of acetyl-TAGs in camelina and pennycress, reaching purity levels of 93% and 98%, respectively—far higher than the 50% levels typically seen in the past.
“These purity levels surpass even the burning bush plant, where we first discovered this lipid,” Durrett said.
The team’s next step is to continue studying these modified plants to understand any additional changes occurring in them.
“Plants naturally resist changes to their biology,” Durrett noted. “We’re still learning how these plants respond and how to better control those responses. Despite reaching 98%, there’s still much we need to understand.”
Farmers are particularly excited by these developments, as pennycress is known for its ability to overwinter. This trait allows farmers to plant the crop in late fall and harvest in early spring. Currently grown primarily in the northern U.S., pennycress and camelina could expand across the country as more farmers learn to commercialize them.
In a related effort, Durrett is collaborating with Umut Yucel, an associate professor of food science, to explore potential uses for the plants’ oils in food products, as well as in other industries such as lubricants and emulsifiers.
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