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The fruit surface is a critical first line of defense against environmental stress. Overlaying the fruit epidermis is the cuticle, comprising a matrix of cutin monomers and waxes that provides protection and mechanical support throughout development. The epidermal layer of the cucumber (Cucumis sativus L.) fruit also contains prominent lipid droplets, which have recently been recognized as dynamic organelles involved in lipid storage and metabolism, stress response, and the accumulation of specialized metabolites. Our objective was to genetically characterize natural variations for traits associated with the cuticle and lipid droplets in cucumber fruit. Phenotypic characterization and genome-wide association studies (GWAS) were performed using a resequenced cucumber core collection accounting for >96% of the allelic diversity present in the U.S. National Plant Germplasm System collection. The collection was grown in the field, and fruit were harvested at 16–20 days post-anthesis, an age when the cuticle thickness and the number and size of lipid droplets have stabilized. Fresh fruit tissue sections were prepared to measure cuticle thickness and lipid droplet size and number. The collection showed extensive variation for the measured traits. GWAS identified several QTLs corresponding with genes previously implicated in cuticle or lipid biosynthesis, including the transcription factor SHINE1/WIN1, as well as suggesting new candidate genes, including a potential lipid-transfer domain containing protein found in association with isolated lipid droplets. [ABSTRACT FROM AUTHOR]

Plant lipids are stored as emulsified lipid droplets also called lipid bodies, spherosomes, oleosomes or oil bodies. Oil bodies are found in many seeds such as cereals, legumes, or in microorganisms such as microalgae, bacteria or yeast. Oil Bodies are unique subcellular organelles with sizes ranging from 0.2 to 2.5 μm and are made of a triacylglycerols hydrophobic core that is surrounded by a unique monolayer membrane made of phospholipids and anchored proteins. Due to their unique properties, in particular their resistance to coalescence and aggregation, oil bodies have an interest in food formulations as they can constitute natural emulsified systems that does not need the addition of external emulsifier. This manuscript focuses on how extraction processes and other factors impact the oxidative stability of isolated oil bodies. The potential role of oil bodies in the oxidative stability of intact foods is also discussed. In particular, we discuss how constitutive components of oil bodies membranes are associated in a strong network that may have an antioxidant effect either by physical phenomenon or by chemical reactivities. Moreover, the importance of the selected process to extract oil bodies is discussed in terms of oxidative stability of the recovered oil bodies. [ABSTRACT FROM AUTHOR]

Oil bodies (OBs) are naturally occurring pre-emulsified oil droplets that have broad application prospects in emulsions and gels. The main purpose of this research was to examine the impact of the OB content on the structure and functional aspects of acid-mediated soy protein isolate (SPI) gel filled with OBs. The results indicated that the peanut oil body (POBs) content significantly affected the water holding capacity of the gel. The rheological and textural analyses showed that POBs reduced the gel strength and hardness. The scanning electron and confocal laser scanning microscopy analyses revealed that POBs aggregated during gel formation and reduced the gel network density. The Fourier transform infrared spectrum (FTIR) analysis demonstrated that POBs participated in protein gels through hydrogen bonds, steric hindrance and hydrophobic interactions. Therefore, OBs served as inactive filler in the acid-mediated protein gel, replaced traditional oils and provided alternative ingredients for the development of new emulsion-filled gels. [ABSTRACT FROM AUTHOR]

AbstractOil bodies (OBs) function as organelles that store lipids in plant seeds. An oil body (OB) is encased by a membrane composed of proteins (e.g., oleosins, caleosins, and steroleosins) and a phospholipid monolayer. The distinctive protein-phospholipid membrane architecture of OBs imparts exceptional stability even in extreme environments, thereby sparking increasing interest in their structure and properties. However, a comprehensive understanding of the structure-activity relationships determining the stability and properties of oil bodies requires a more profound exploration of the associated membrane proteins, an aspect that remains relatively unexplored. In this review, we aim to summarize and discuss the structural attributes, biological functions, and properties of OB membrane proteins. From a commercial perspective, an in-depth understanding of the structural and functional properties of OBs is important for the expansion of their applications by producing artificial oil bodies (AOB). Besides exploring their structural intricacies, we describe various methods that are used for purifying and isolating OB membrane proteins. These insights may provide a foundational framework for the practical utilization of OB membrane proteins in diverse applications within the realm of AOB technology, including biological and probiotic delivery, protein purification, enzyme immobilization, astringency detection, and antibody production. [ABSTRACT FROM AUTHOR]

[Display omitted] Oleosomes are natural oil droplets with a unique phospholipid/protein membrane, abundant in plant seeds, from which they can be extracted and used in emulsion-based materials, such as foods, cosmetics and pharmaceutics. The lubrication properties of such materials are essential, on one hand, due to the importance of the in-mouth creaminess for the consumed products or the importance of spreading the topical creams. Therefore, here, we will evaluate the lubrication properties of oleosomes, and how these properties are affected by the components at the oleosome membrane. Oleosomes were extracted, and their oral lubricating properties were evaluated using tribology. To understand the influence of the oil droplet membrane composition, reconstituted oleosomes were also studied, with membranes that differed in protein/lecithin ratio. Additionally, whey protein- and lecithin-stabilised emulsions were used as reference samples. Confocal laser scattering microscopy was used to study the samples visually before and after tribological analysis. Oleosomes followed a ball-bearing mechanism, which was probably related to their high physical stability due to the presence of membrane proteins. When the membrane protein concentration at the surface was reduced, the droplet stability weakened, leading to plating-out lubrication. Following our results, we elucidated the oleosome lubrication mechanism and showed their possible control by changing the membrane composition. [ABSTRACT FROM AUTHOR]

Safflower (Carthamus tinctorius) oleosomes are unique organelles that house triglycerides and fatty acids and demonstrate a natural resilience to environmental stresses. There is recent growing interest in safflower oleosomes due to their potential applications in dermatology, especially as a carrier technology to improve drug penetration through the skin. This paper explores various aspects of safflower oleosomes, including their production, safety, absorption, and applications in photoprotection and epidermal remodeling. Oleosomes have shown encouraging results in targeted drug delivery in in vitro and in vivo animal models; however, human clinical research is required to determine their efficacy and safety in dermatology. Oleosomes are comprise a novel biotechnology that has the potential to transform sustainable and natural treatments in dermatology by utilizing their unique structure. Safflower oleosomes are stable lipid molecules that can deliver small and large molecules with high efficacy. This review will examine the current research findings and prospective future applications of oleosomes. [ABSTRACT FROM AUTHOR]

Oil bodies (OB) are subcellular organelles that store lipids in plant seeds, which are composed of neutral triacylglycerol (TAG), a monolayer of polar phospholipids surrounding TAG, and proteins embedded in the phospholipid membrane. The composition and unique structure of OB make it have good oxidation stability. OB can be extracted by water extraction and enzyme-assisted extraction. As a natural pre-emulsified oil-in-water emulsion, OB emulsions have been gradually used to replace synthetic oil droplets and are promising for broad applications in the fields of food, medicine and animal husbandry. Therefore, it is of practical significance to explore the effects of OB composition and structure as well as environmental factors on the oxidation stability of OB emulsions. In this paper, the composition, structure and extraction process of OB, the oxidation stability of OB emulsions and future prospects for its application in the food field are reviewed, which can provide a reference for the development and utilization of OB.

Oil bodies (OB) are unique organelles for storing oil in oil seeds, which have unique physicochemical stability and are considered potential nanocarriers. In this study, we extracted Camellia oleifera oil bodies (COOB) from Camellia oleifera seeds (COS) and evaluated the function of COOB in delivering lipophilic bioactive compounds. The delivery system was prepared by loading curcumin into COOB by pH-shift method to form Curcumin-Camellia oleifera oil body emulsion (COB). Through characterization of COB with different mass fractions of curcumin, it was found that when the addition of curcumin was 1%, COB had the best encapsulation efficiency (83.53%), droplet size (2.17 μm). The COB at this concentration has physical stability against environmental stresses, showing good stability at NaCl concentrations of 100 to 500 mmol/L and pH values of 3 and 5 to 9, also after treatment at temperatures ranging from 30 to 90 °C for 20 min. Based on in vitro gastrointestinal digestion of COB, a sustained release of curcumin and free fatty acids was observed during simulated intestinal digestion, reaching 81.51% and 77.46%, respectively, after 120 min. Findings in this study indicate that COOB has potential as a delivery system for lipophilic bioactive compounds. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Oil bodies (OBs) are naturally occurring pre-emulsified oil droplets that have broad application prospects in emulsions and gels. The main purpose of this research was to examine the impact of the OB content on the structure and functional aspects of acid-mediated soy protein isolate (SPI) gel filled with OBs. The results indicated that the peanut oil body (POBs) content significantly affected the water holding capacity of the gel. The rheological and textural analyses showed that POBs reduced the gel strength and hardness. The scanning electron and confocal laser scanning microscopy analyses revealed that POBs aggregated during gel formation and reduced the gel network density. The Fourier transform infrared spectrum (FTIR) analysis demonstrated that POBs participated in protein gels through hydrogen bonds, steric hindrance and hydrophobic interactions. Therefore, OBs served as inactive filler in the acid-mediated protein gel, replaced traditional oils and provided alternative ingredients for the development of new emulsion-filled gels.

In this study, oil bodies (OBs) loaded with curcumin (Cur) were successfully prepared via an ultrasonic and pH-driven method. Ultrasonic treatment significantly improved the encapsulation efficiency (EE) and loading capacity (LC) of Cur, producing OB particles with small size, uniform distribution, and high ζ-potential absolute values. When the ultrasonic power was 200 W, the EE, LC, and ζ-potential absolute value were the greatest (88.27 %, 0.044 %, and −25.71 mV, respectively), and the OBs possessed the highest yellowness, representing the best treatment result. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) results was also intuitionally shown that. Moreover, circular dichroism (CD) proved that ultrasonic treatment could unfold the surface protein structure, further enhancing the stability. Therefore, the cream index (CI), peroxide value (POV), and thiobarbituric acid reactive substances (TBARS) were the lowest when the ultrasonic power was 200 W. In this case, the Cur loaded in OBs was well protected against hostile conditions, evidenced by the highest Cur retention rate and the lowest degradation rate constant. Finally, the in vitro gastrointestinal digestion simulation results showed that the ultrasonic treatment effectively increased the release of FFA, bioaccessibility, and stability of Cur, especially when the ultrasonic power was 200 W. This research offers a new OB-based delivery system to stabilize, deliver, and protect Cur for food processing.

In plants, the ability to produce hydrophobic substances that would provide protection from dehydration was required for the transition to land. This genome-wide investigation outlines the evolution of GDSL-type esterase/lipase (GELP) proteins in the moss Physcomitrium patens and suggests possible functions of some genes. GELP proteins play roles in the formation of hydrophobic polymers such as cutin and suberin that protect against dehydration and pathogen attack. GELP proteins are also implicated in processes such as pollen development and seed metabolism and germination. The P. patens GELP gene family comprises 48 genes and 14 pseudogenes. Phylogenetic analysis of all P. patens GELP sequences along with vascular plant GELP proteins with reported functions revealed that the P. patens genes clustered within previously identified A, B and C clades. A duplication model predicting the expansion of the GELP gene family within the P. patens lineage was constructed. Expression analysis combined with phylogenetic analysis suggested candidate genes for functions such as defence against pathogens, cutin metabolism, spore development and spore germination. The presence of relatively fewer GELP genes in P. patens may reduce the occurrence of functional redundancy that complicates the characterization of vascular plant GELP genes. Knockout lines of GELP31, which is highly expressed in sporophytes, were constructed. Gelp31 spores contained amorphous oil bodies and germinated late, suggesting (a) role(s) of GELP31 in lipid metabolism in spore development or germination. Future knockout studies of other candidate GELP genes will further elucidate the relationship between expansion of the family and the ability to withstand the harsh land environment. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lipid droplets, also known as oil bodies or lipid bodies, are plant organelles that compartmentalize neutral lipids as a hydrophobic matrix covered by proteins embedded in a phospholipid monolayer. Some of these proteins have been known for decades, such as oleosins, caleosins, and steroleosins, whereas a host of others have been discovered more recently with various levels of abundance on lipid droplets, depending on the tissue and developmental stage. In addition to a growing inventory of lipid droplet proteins, the subcellular machinery that contributes to the biogenesis and degradation of lipid droplets is being identified and attention is turning to more mechanistic questions regarding lipid droplet dynamics. While lipid droplets are mostly regarded as storage deposits for carbon and energy in lipid-rich plant tissues such as seeds, these organelles are present in essentially all plant cells, where they display additional functions in signaling, membrane remodeling, and the compartmentalization of a variety of hydrophobic components. Remarkable metabolic engineering efforts have demonstrated the plasticity of vegetative tissues such as leaves to synthesize and package large amounts of storage lipids, which enable future applications in bioenergy and the engineering of high-value lipophilic compounds. Here, we review the growing body of knowledge about lipid droplets in plant cells, describe the evolutionary similarity and divergence in their associated subcellular machinery, and point to gaps that deserve future attention. [ABSTRACT FROM AUTHOR]

Understanding the diffusion process of hydrophobic molecules through natural phospholipid (half-)membranes is of great importance, as it occurs within organisms and therefore, offers potential applications in encapsulation in natural carriers. One illustrative case involves oleosomes, lipid droplets found in eukaryotic cells, which possess a phospholipid-protein monolayer facilitating the incorporation of lipophilic compounds into their inner core. Our approach entailed the development of a mathematical model to elucidate the diffusion of a lipophilic molecule, specifically curcumin, into oleosomes. In this model, oleosomes were represented as multilayer spheres with position-dependent diffusion and partition coefficients. We derived the model parameters through experimental techniques and stablished empirical equations. The model showed that 80% of curcumin reached the oil core while 20% stayed within the membrane (phospholipid heads and tails). Beyond its application to oleosomes and curcumin, the model presented herein holds broad application for describing the encapsulation of various lipophilic molecules into carriers featuring phospholipid (half-)membranes. [Display omitted] • A dynamic 1D model is used to study the mass transfer of curcumin in oleosomes. • The model is experimentally validated at equilibrium. • 80% of curcumin penetrated the oleosome core, while 20% at the interface. • The oil core contained the highest encapsulated mass. [ABSTRACT FROM AUTHOR]

Flaxseed oil bodies (FOBs) are being explored as natural plant-based delivery systems for the encapsulation and delivery of nutrients. However, there is currently a relatively poor understanding of their interfacial interaction and how this impacts delivery systems. In this study, β-carotene and lutein with far different molecular polarity were used to provide insights into their impacts on properties of FOB. In addition to the carotenoids (>93%) embedded and dissolved in the lipid core, they also interacted with the interfacial membrane components to impact the FOB properties. Raman showed the proportion of random coil and β-sheet in FOB-L (hydrophilic domain of interfacial protein) increased by 8% and 5% respectively, but remained almost unchanged in FOB-β, indicating lutein could interact with the polar exterior of interfacial membranes. Consistently, molecular dynamic simulations and spectroscopy analysis showed that lutein containing hydroxyl in β, ε-ionone ring was more likely to approach the outer hydrophilic regions of interfacial protein, while fatty soluble β-carotene interacted with hydrophobic region of inner membrane protein and phospholipid alkyl chain (close to oil). This difference in interfacial interactions induced significant discrepancies in the lipid oxidation, rheological behavior of carotenoid-FOB assemblies. Lutein was located at the outer edge where oxidation begins, making it more effective than β-carotene in improving the lipid oxidation stability of the FOB. Moreover, lutein therefore modulated interactions between oil droplets and altered the rheological properties of the FOB, whereas β-carotene had little effect. This study may facilitate the design of oil bodies-based delivery systems that have improved functional properties. [Display omitted] • Carotenoids encapsulated in natural Flaxseed oil body with mild sonication treatment. • Carotenoids with various molecular polarities had different location on OB interface. • β-carotene interacts with hydrophobic region of inner membrane (close to oil). • Lutein located at the outer edge can improve oxidation stability more effectively. • Lutein modulated OB-OB interactions and altered the rheological properties of the OB. [ABSTRACT FROM AUTHOR]

The purpose of this study is to investigate the impact of varied oil body (OB) concentrations and interfacial compositions on the network topology and rheological and functional aspects of composite whey protein isolate (WPI) gels. Particle size and ζ-potential analyzes of the mixed gel solutions containing the OBs extracted at pH 6.8 (6.8-OB) and 11.0 (11.0-OB) revealed a greater aggregation in the 6.8-OB-containing mixed gel solution. 6.8-OB and 11.0-OB generated particle aggregates and oil-drop-embedded network architectures in the WPI gel, respectively. FT-IR analyses showed that OBs stabilized the protein gels' polymeric matrix by hydrogen bonding, steric hindrance, and hydrophobic interactions. Rheology and texture showed that OBs hardened gels. Low-field nuclear magnetic resonance showed that excessive inclusion of OBs (30% of 6.8-OB and 35% of 11.0-OB) compromised gel integrity and freeze–thaw stability. This study found that OBs can be active fillers in protein gels for functional meals.

Oil bodies (OBs) are micron‐ or submicron‐sized sub‐organelles widely found in plants seeds and nuts. The structure of OBs is composed of a core of neutral lipids covered by a phospholipid‐protein layer, which ensures the stability of OBs under extreme environmental conditions and further protects core lipids as energy reserves. As naturally pre‐emulsified oil‐in‐water emulsions, OBs have been gradually applied to replace synthetically engineered oil droplets. In this paper, the recent research on the extraction, composition, stability, food applications, in vitro digestion, and future perspectives of plant OBs were reviewed. Recent studies have focused on the large‐scale extraction techniques and OBs surface protein identification and function. Electrostatic deposition and viscosity effect of polysaccharides significantly improve the stability of OBs emulsions. OBs have broad application prospects in replacing milk fat droplets, as fat replacers and delivery vehicles, and fabricating emulsion‐gels, oleogels or edible films. Notably, oleosins present a potential allergen risk. OBs are digested slowly, resulting in increased satiety and effectively helping to reduce calorie intake, but this can negatively affect the bioaccessibility of nutritional compounds in OBs. When OB as a delivery vehicle, its natural structure may be disrupted, whereas OBs‐based delivery system facilitates the bioaccessibility of hydrophobic active compounds. [ABSTRACT FROM AUTHOR]

Liverworts are known for their large chemical diversity. Much of this diversity is synthesized and enclosed within oil bodies (OBs), a synapomorphy of the lineage. OBs contain the enzymes to biosynthesize and store large quantities of sesquiterpenoids and other compounds while limiting their cytotoxicity. Recent important biochemical and molecular discoveries related to OB formation, diversity, and biochemistry allow comparison with other secretory structures of land plants from an evo-devo perspective. This review addresses and discusses the most recent advances in OB origin, development, and function towards understanding the importance of these organelles in liverwort physiology and adaptation to changing environments. Our mapping of OB types and chemical compounds to the current liverwort phylogeny suggests that OBs were present in the most recent common ancestor of liverworts, supporting that OBs evolved as the first secretory structures in land plants. Yet, we require better sampling to define the macroevolutionary pattern governing the ancestral type of OB. We conclude that current efforts to find molecular mechanisms responsible for the morphological and chemical diversity of secretory structures will help understand the evolution of each major group of land plants, and open new avenues in biochemical research on bioactive compounds in bryophytes and vascular plants. [ABSTRACT FROM AUTHOR]

As a vegetable oil, consisting principally of triacylglycerols, is the major storage form of photosynthetically-fixed carbon in oilseeds which are of significant agricultural and industrial value. Photosynthesis in chlorophyll-containing green seeds, along with photosynthesis in leaves and other green organs, generates ATP and reductant (NADPH and NADH) needed for seed fatty acid production. However, contribution of seed photosynthesis to fatty acid accumulation in seeds have not been well-defined. Here, we report the contribution of seed-photosynthesis to fatty acid production by probing segregating green (photosynthetically-competent) and non-green or yellow (photosynthetically-noncompetent) seeds in siliques of an Arabidopsis chlorophyll synthase mutant. Using this mutant, we found that yellow seeds lacking photosynthetic capacity reached 80% of amounts of oil in green seeds at maturity. Combining this with studies using shaded siliques, we determined that seed-photosynthesis accounts for 20% and silique and leaf/ stem photosynthesis each account for ~40% of the ATP and reductant for seed oil production. Transmission electron microscopy (TEM) and pyridine nucleotides and ATP analyses revealed that seed photosynthesis provides ATP and reductant for oil production mostly during early development, as evidenced by delayed oil accumulation in non-green seeds. Transcriptomic analyses suggests that the oxidative pentose phosphate pathway could be the source of carbon, energy and reductants required for fatty acid synthesis beyond the early stages of seed development. [ABSTRACT FROM AUTHOR]

Oil bodies (OBs) are natural pre‐emulsion systems and an ideal green food additive. However, their proclivity to oxidation limits the applications of OBs. In this study, the effect of pasteurization (85 and 125 °C; 1 min) on membrane proteins and the oxidative stability of various OBs (soybean, sunflower, peanut, sesame, and walnut) were investigated. The membrane proteins are extracted from the OBs. The ultrahigh‐temperature pasteurization (125 °C, 1 min) eliminated lipoxygenase of soybean and peanut OBs. Furthermore, oleosin exhibited a higher denaturation temperature (approximately 100 °C) than extrinsic proteins (approximately 50 °C). Pasteurization induced the conversion of the α‐helix structure to a disordered structure by rearranging the hydrogen bonds. The pasteurized soybean and peanut OBs exhibited a high oxidative stability owing to their stable membrane structures and decreased lipoxygenase activity, while sunflower, sesame, and walnut OBs did not exhibit good oxidative stability because of their vulnerable membranes, a large number of unsaturated fatty acids, and severe aggregation of droplets. Simulated milk based on pasteurized soybean and peanut OBs (125 °C, 1 min) maintained outstanding storage stability. These results confirmed that pasteurized soybean and peanut OBs have the potential as a skim milk additive for the benefit of the consumer. [ABSTRACT FROM AUTHOR]

BACKGROUND: Soybean oil bodies (SOB) are naturally pre‐emulsified lipid droplets recovered directly from soybean seeds. Almost all food emulsions contain salts. However, it was not clear how the incorporation of salts affected the physicochemical stability of SOB. RESULTS: This study investigated the effect of NaCl (0–1.2%) on the physical and oxidative stability of SOB emulsions under neutral (pH 7) and acidic (pH 3) conditions. In the presence of NaCl, the SOB emulsion (pH 7) showed strong flocculation during storage due to electrostatic screening. The NaCl‐induced flocculation of SOB was attenuated at pH 3, which may be due to the difference in conformation or interaction of the protein interfaces covering SOB at different pH values. The increase in ionic strength or acid conditioning treatment resulted in a remarkable increase in the stability of SOB emulsions against coalescence. The confocal laser scanning microscopy images also confirmed the NaCl‐induced changes in the flocculation/coalescence properties of SOB. The oxidative behavior tests indicated that SOB emulsions containing NaCl were more susceptible to lipid oxidation but protein oxidation was inhibited due to electrostatic screening, which reduced pro‐oxidant accessibility of unadsorbed proteins in the emulsion. This oxidative behavior was attenuated at pH 3. CONCLUSION: The incorporation of NaCl significantly reduced the physical and oxidative stability of the SOB emulsion, and acidic pH mitigated NaCl‐induced flocculation and lipid oxidation of SOB. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

As a vegetable oil, consisting principally of triacylglycerols, is the major storage form of photosynthetically-fixed carbon in oilseeds which are of significant agricultural and industrial value. Photosynthesis in chlorophyll-containing green seeds, along with photosynthesis in leaves and other green organs, generates ATP and reductant (NADPH and NADH) needed for seed fatty acid production. However, contribution of seed photosynthesis to fatty acid accumulation in seeds have not been well-defined. Here, we report the contribution of seed-photosynthesis to fatty acid production by probing segregating green (photosynthetically-competent) and non-green or yellow (photosynthetically-non-competent) seeds in siliques of an Arabidopsis chlorophyll synthase mutant. Using this mutant, we found that yellow seeds lacking photosynthetic capacity reached 80% of amounts of oil in green seeds at maturity. Combining this with studies using shaded siliques, we determined that seed-photosynthesis accounts for 20% and silique and leaf/stem photosynthesis each account for ~40% of the ATP and reductant for seed oil production. Transmission electron microscopy (TEM) and pyridine nucleotides and ATP analyses revealed that seed photosynthesis provides ATP and reductant for oil production mostly during early development, as evidenced by delayed oil accumulation in non-green seeds. Transcriptomic analyses suggests that the oxidative pentose phosphate pathway could be the source of carbon, energy and reductants required for fatty acid synthesis beyond the early stages of seed development.

Oil bodies (OBs) are organelles for storing lipids, and they are composed of lipid cores and monolayer phospholipid protein membranes. During storage, membrane proteins anchored in the lipid core are often damaged by lipid oxidation products, leading to oxidative damage and a decreased quality of emulsified foods. Here, three natural antioxidants (gallic acid (GA), epigallocatechin gallate (EGCG), and tannic acid (TA)) were added to OB emulsions to study the effects of polyphenols on protein interfacial properties during oxidation and the lipid-protein co-oxidation behavior. Compared to GA, EGCG and TA with higher molecular weights and hydroxyl substitution showed better antioxidant activity, metal chelating activity, iron reduction ability, and affinity for OB. The polyphenols significantly reduced the contents of free amino and sulfhydryl groups in OB. Infrared spectroscopy analysis indicate that hydrogen bonding and hydrophobic interactions may exist between the polyphenols and OB. During storage, polyphenols inhibited >23% of the primary and secondary lipid oxidation products in the emulsions, whereas the formation of carbonyl groups and disappearance of sulfhydryl groups were only inhibited by 10.7% and 7.4%, respectively, indicating that polyphenols preferentially inhibited lipid oxidation over protein oxidation. Electrophoresis results showed that moderate oxidation (3 days of storage) disrupted the disulfide bonds of proteins. Note that moderate oxidation enhanced the interfacial properties of OB proteins, whereas excessive oxidation led to protein aggregation. This study offers new perspectives on using polyphenols to regulate the lipid-protein co-oxidation in OB, as well as the different properties of OB proteins after oxidation. [Display omitted] • Three polyphenols increase the stability of oil body (OB) emulsions. • Tannic acid with a high hydroxyl content has the best affinity for OB. • Hydrogen bonding and hydrophobic interactions occur between the polyphenols and OB. • Polyphenols are more likely to inhibit lipid oxidation than protein oxidation. • Moderate oxidation enhances the interfacial properties of proteins. [ABSTRACT FROM AUTHOR]

GDSL-type esterase/lipase protein (GELP) genes are crucial in the specialized lipid metabolism, in the responses to abiotic stresses, and in the regulation of plant homeostasis. R. communis is an important oilseed crop species that can sustain growth and productivity when exposed to harsh environmental conditions. Herein, we raised the question of whether the GELP gene family could be involved in the acquisition of R. communis tolerance to abiotic stresses during seed germination and seedling establishment. Thus, we used bioinformatics and transcriptomics to characterize the R. communis GELP gene family. R. communis genome possesses 96 GELP genes that were characterized by extensive bioinformatics, including phylogenetic analysis, subcellular localization, exon-intron distribution, the analysis of regulatory cis-elements, tandem duplication, and physicochemical properties. Transcriptomics indicated that numerous RcGELP genes are readily responsive to high-temperature and salt stresses and might be potential candidates for genome editing techniques to develop abiotic stress-tolerant crops. • R. communis GELP gene family was characterized by bioinformatics and transcriptomics. • R. communis genome possesses 96 GELP genes (GDSL-like Lipase/Acylhydrolase domain). • The majority of RcGELP genes are responsive to high-temperature and/or salt stress. • GELP genes are potential candidates to address stress-related agronomic crop issues. • Introduction. [ABSTRACT FROM AUTHOR]

Oil bodies (OBs) dispersed in an aqueous medium form a natural emulsion with high physical and microbiological stability. This work was focused on the development of a new protocol for extracting OBs from olive paste, through the extraction of an olive oil body cream (OOBC) with a yield of about 43% (wt/wt) in approximately 2 h. The proximate analysis revealed the presence of moisture, lipids and proteins as well as the contents of polyphenols and flavonoids, and the antioxidant powers were determined. The rheological and tribological performances of the OOBC were evaluated. Moreover, we measured a size distribution in the range of 0.7–1.7 m, by using a standard optical microscope. The results have demonstrated clearly that the OOBC extracted from the olive paste can be used as a functional and vegan ingredient in food emulsions. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Oil bodies (OBs) are lipid-storing organelles of plant seeds; they provide energy for seed germination and seedling growth by oxidative degradation as substrate. Soybean OBs are assumed to be involved in the enzymatic oxidation reaction of volatile flavor formation of soymilk. In order to establish a soymilk model system with soybean OBs as the enzymatic oxidation substrate to study the formation mechanism of soymilk flavor, the effects of extraction times and extraction pH on the composition, particle size and volatile flavor of soybean OBs extracted from raw soymilk were studied. The results showed that most of the extrinsic proteins on the surface of the OBs were removed with increasing extraction times. When the extraction pH increased from 7.0 to 11.0, the relative content of neutral lipids in OBs increased by 6.22%, and the relative content of protein and phospholipids in OBs decreased by 3.23% and 2.88%, respectively. The particle sizes of the OBs gradually decreased from 424 nm to 334 nm. The concentrations of volatile flavor components also gradually decreased from 129.29 μg/L to 52.75 μg/L. The integrity and stability of the OBs were compromised when the extraction pH was ≥12.0. The pH 11.0-OBs were the appropriate substrate for the soymilk model system because of their high purity and stability, better emulsion dispersion stability, and weaker flavor. These results are of great significance for exploring the formation mechanism of soymilk flavor in soymilk model systems to further improve the flavor of soymilk.

Plants store triacylglycerides in organelles called oil bodies, which are important fuel sources for germination. Oil bodies consist of a lipid core surrounded by an interfacial single layer membrane of phospholipids and proteins. Oleosins are highly conserved plant proteins that are important for oil body formation, solubilising the triacylglycerides, stabilising oil bodies, and playing a role in mobilising the fuel during the germination process. The domain structure of oleosins is well established, with N- and C-terminal domains that are hydrophilic flanking a long hydrophobic domain that is proposed to protrude into the triacylglyceride core of the oil body. However, beyond this general understanding, little molecular level detail on the structure is available and what is known is disputed. This lack of knowledge limits our understanding of oleosin function and concomitantly our ability to engineer them. Here, we review the state of play in the literature regarding oleosin structure and function, and provide some examples of how oleosins can be used in commercial settings. [ABSTRACT FROM AUTHOR]

[Display omitted] Hypothesis: Plant seeds store lipids in oleosomes, which are storage organelles with a triacylglycerol (TAG) core surrounded by a phospholipid monolayer and proteins. Due to their membrane components, oleosomes have an affinity for the air/oil–water interface. Therefore, it is expected that oleosomes can stabilise interfaces, and also compete with proteins for the air–water interface. Experiments: We mixed rapeseed oleosomes with whey protein isolate (WPI), and evaluated their air–water interfacial properties by interfacial rheology and microstructure imaging. To understand the contribution of the oleosome components to the interfacial properties, oleosome membrane components (phospholipids and membrane proteins) or rapeseed lecithin (phospholipids) were also mixed with WPI. Findings : Oleosomes were found to disrupt after adsorption, and formed TAG/phospholipid-rich regions with membrane fragments at the interface, forming a weak and mobile interfacial layer. Mixing oleosomes with WPI resulted in an interface with TAG/phospholipid-rich regions surrounded by whey protein clusters. Membrane components or lecithin mixed with proteins also resulted in an interface where WPI molecules aggregated into small WPI domains, surrounded by a continuous phase of membrane components or phospholipids. We also observed an increase in stiffness of the interfacial layer, due to the presence of oleosome membrane proteins at the interface. [ABSTRACT FROM AUTHOR]

This study aimed to develop a novel method to demulsify the isolated sesame oil bodies (OB) to recover oil by directly using the endogenous proteases in the isolated OB. In this study, it was found that the isolated sesame OB contained OB intrinsic proteins as well as extrinsic proteins. The OB intrinsic proteins at least included one 41 kDa steroleosin, two 39 kDa steroleosins, two 27 kDa caleosins, four 27 kDa oil body-associated proteins, three 17 kDa oleosins, and four 15 kDa oleosins. As for the OB extrinsic proteins, the predominant ones were 11S globulins, followed by 2S albumins and 7S globulins. In addition, the OB extrinsic proteins contained sesame endogenous proteases, predominantly including aspartic endopeptidases, subtilisin-like proteases, serine carboxypeptidases, and metalloendopeptidase. The results revealed that the combined activity of these endogenous proteases was optimal at pH 4-5 and 50-60°C. The oleosins were the most easily hydrolyzed by these proteases, followed by 11S and 7S globulins, and the 2S albumins had strong resistance to these proteases. By incubation at pH 5 and 60°C for 2 h, approximately 97% of total lipids in isolated sesame OB (78% of total lipids in sesame seeds) could be recovered as oil by centrifugation, whereas no oil could be obtained when the incubation time was 0 h. These results indicated that the endogenous protease-induced degradation of oleosins was the key point for the efficient demulsification of isolated sesame OB. [ABSTRACT FROM AUTHOR]

Oil bodies (OBs) are lipid-storing organelles of soybean seeds and the source of substrates for the enzymatic oxidation reaction of soymilk flavour formation. However, the triacylglycerols (TAGs) in the OBs are surrounded by a membrane composed of phospholipids embedded with integral oleosins to prevent them from being hydrolyzed by lipase. Therefore, the specific reaction process of the OBs in the soymilk flavour formation process becomes complicated and is not well understood. In this study, the optimal substrate, OBs, were extracted by sucrose and washed with water at pH 11.0. The oxidation products (i.e., lipid hydroperoxides, and volatile flavour compounds) of the reaction systems, with OBs as substrate, showed that phospholipase A2 (PLA2) can directly hydrolyze external phospholipids (PLs) of OBs, and pancreatic lipase can hydrolyze the internal TAGs of OBs only after oleosins or PLs are hydrolyzed. Phospholipase D (PLD) cannot hydrolyze PLs of OBs. These findings are of great significance for understanding the mechanism of flavour formation in soymilk and further improving the flavour of soymilk. [ABSTRACT FROM AUTHOR]

Oil bodies (OBs), a special tissue that stores oil in plant cells, are rich in polyunsaturated fatty acid, vitamin E, phytosterols, and other functional components. In this study, different concentrations of xanthan gum (XG)-stabilized OBs were prepared using the electrostatic deposition technique, and oleogels were prepared via freeze-drying and shearing effects. The relationships between the properties of OB emulsions (OBEs), intermediate products (freeze-dried samples), and end products (oleogels) were explored. The XG addition significantly enhanced the stability of OBs. Particularly, when it achieved 1.5%, the average particle size of OBEs was the least at 892.03 nm, the ζ-potential absolute value was greater than 30 mV, and the porosity was a minimum of approximately 3.68%. Freeze-dried samples with XG had less oil on their surfaces, and their hardness and springiness were significantly and positively correlated with XG addition. The excellent stability of the OBEs and freeze-dried samples resulted in the formation of a dense and stable three-dimensional network structure to hold the oil. The oil holding capacity, rheological properties (including higher yield stress, stronger elastic, and thixotropy behavior), and thermal stability of the oleogels improved with increasing XG addition. Moreover, the compact networks and excellent oil holding capacity of the OB-based oleogels with XG effectively hindered high-temperature destruction and oil oxidation. The correlation analysis and the scheme model indicated that the oleogel properties could be traced back to the interaction effects among the OB components. These results provide guidance for the design and quality control of OB-based oleogels. [Display omitted] • Oleogels were formed using natural oil body (OB) emulsions as the template. • OB-based oleogels were successfully prepared by electrostatic deposition. • Xanthan gum increased the thermal and oxidative stability of OB-based oleogels. • The oleogel properties correlated with emulsions and freeze-dried samples. [ABSTRACT FROM AUTHOR]

Oil bodies (OBs) dispersed in an aqueous medium form a natural emulsion with high physical and microbiological stability. This work was focused on the development of a new protocol for extracting OBs from olive paste, through the extraction of an olive oil body cream (OOBC) with a yield of about 43% (wt/wt) in approximately 2 h. The proximate analysis revealed the presence of moisture, lipids and proteins as well as the contents of polyphenols and flavonoids, and the antioxidant powers were determined. The rheological and tribological performances of the OOBC were evaluated. Moreover, we measured a size distribution in the range of 0.7–1.7 m, by using a standard optical microscope. The results have demonstrated clearly that the OOBC extracted from the olive paste can be used as a functional and vegan ingredient in food emulsions.

The food industry is creating a diverse range of plant‐based alternatives to dairy products, such as milks, creams, yogurts, and cheeses due to the increasing demand from consumers for more sustainable, healthy, and ethical products. These dairy alternatives are often designed to mimic the desirable physicochemical, functional, and sensory properties of real dairy products, such as their appearance, texture, mouthfeel, flavor, and shelf‐life. At present, there is a lack of systematic testing methods to characterize the properties of plant‐based dairy alternatives. The purpose of this review is to critically evaluate existing methods and recommend a series of standardized tests that could be used to quantify the properties of fluid plant‐based milk alternatives (milk and cream). These methods could then be used to facilitate the design of milk alternatives with somewhat similar attributes as real dairy milk by comparing their properties under standardized conditions. Moreover, they could be used to facilitate comparison of the properties of milk alternatives developed in different laboratories. [ABSTRACT FROM AUTHOR]

Plants offer a vast variety of protein extracts, typically containing multiple species of proteins that can serve as building blocks of soft materials, like emulsions. However, the role of each protein species concerning the formation of emulsions and interfaces with diverse rheological properties is still unknown. Therefore, deciphering the role of the individual proteins in an extract is highly relevant, since it determines the optimal level of purification, and hence the sustainability aspects of the extract. Here, we will show that when oil/water emulsions were prepared with a rapeseed protein extract containing napins and cruciferins (in a mass ratio of 1:1), only napins adsorbed at the interface exhibiting a soft solid-like rheological behavior. The dominance of napins at the interface was ascribed to their small size (radius r = 1.7 nm) and its unique Janus-like structure, as 45% of the amino acids are hydrophobic and primarily located at one side of the protein. Cruciferins with a bigger size (r = 4.4 nm) and a more homogeneous distribution of the hydrophobic domains couldn't reach the interface, but they appear to just weakly interact with the adsorbed layer of napins. [ABSTRACT FROM AUTHOR]

Oil bodies (OBs) are lipid-storing organelles of plant seeds; they provide energy for seed germination and seedling growth by oxidative degradation as substrate. Soybean OBs are assumed to be involved in the enzymatic oxidation reaction of volatile flavor formation of soymilk. In order to establish a soymilk model system with soybean OBs as the enzymatic oxidation substrate to study the formation mechanism of soymilk flavor, the effects of extraction times and extraction pH on the composition, particle size and volatile flavor of soybean OBs extracted from raw soymilk were studied. The results showed that most of the extrinsic proteins on the surface of the OBs were removed with increasing extraction times. When the extraction pH increased from 7.0 to 11.0, the relative content of neutral lipids in OBs increased by 6.22%, and the relative content of protein and phospholipids in OBs decreased by 3.23% and 2.88%, respectively. The particle sizes of the OBs gradually decreased from 424 nm to 334 nm. The concentrations of volatile flavor components also gradually decreased from 129.29 μg/L to 52.75 μg/L. The integrity and stability of the OBs were compromised when the extraction pH was ≥12.0. The pH 11.0-OBs were the appropriate substrate for the soymilk model system because of their high purity and stability, better emulsion dispersion stability, and weaker flavor. These results are of great significance for exploring the formation mechanism of soymilk flavor in soymilk model systems to further improve the flavor of soymilk. [ABSTRACT FROM AUTHOR]

The spindle tree (Euonymus europaeus L.) is a much-branched deciduous shrub or small tree. Its fruit capsules contain seeds with remarkably high content of oil interesting for industry, especially the 3-acetyl-1,2-diacyl-sn-glycerols (AcDAG) synthesized by a specific acetyl-CoA diacylglycerol acetyltransferase. The distribution and amount of individual triacylglycerols (TAG) and especially acetyl-triacylglycerols (AcDAG) in Euonymus fruit have previously been assigned to specific tissues. Using anatomical and microscopical observations, we studied the fruit morphology, and for the first time, we identified a more detailed allocation of oil bodies in individual tissue structures. Thin layer chromatography separation of extracts from immature and mature fruits confirmed TAG and AcDAG as the most abundant lipid classes in both endosperm and embryo, followed by fatty acids and polar lipids. The abundance of fatty acids was further studied in the TAG and AcDAG fractions using gas chromatography. Data revealed particular FAs in both fractions allocated in tissue-specific manner and/or as indicators of maturation of E. europaeus seeds. While the abundance of cis-vaccenic-, linoleic as well as α-linolenic acids in the AcDAG structures generally drop with maturation in both embryo and endosperm, content of oleic acid increases. Abundance of cis-vaccenic acid in TAG was recorded in immature endosperm. For embryo, the abundance of stearic acid in AcDAG and oleic acid in TAG fraction was distinctive. Deeper understanding of underlying metabolic processes will be essential for targeted metabolic engineering and/or application for oilseed crops. [ABSTRACT FROM AUTHOR]

Organisms have evolved intracellular micron-sized lipid droplets to carry and protect lipids and hydrophobic minor compounds in the hydrophilic environment of cells. These droplets can be utilized as carriers of hydrophobic therapeutics by taking advantage of their biological functions. Here, we focus on the potential of plant-derived lipid droplets, known as oleosomes, as carriers for hydrophobic therapeutics, such as curcumin. By spectroscopy and confocal microscopy, we demonstrate that the oleosome membrane is permeable to hydrophobic curcumin molecules. Fluorescence recovery after photobleaching shows rapid curcumin diffusion towards oleosomes, with a diffusion time in the range of seconds. Following this, quenching probes and dilatational rheology reveal that part of the loaded curcumin molecules can accumulate at the oleosome interface, and the rest settle in the inner core. Our findings shed light on the loading mechanism of the plant-derived lipid droplets and underscore the significance of molecular localization for understanding the mechanism. This work not only enhances the understanding of the loading process but also shows potential for oleosomes use as lipid carriers., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

The surface compositions and structure of oil bodies (OBs) are dependent on the oil crop, and these factors affect in vitro gastrointestinal digestion behaviors. Herein, a comparative study was conducted to examine the in vitro gastrointestinal digestion characteristics of two natural emulsions prepared with soybean seeds and rapeseed OBs during gastrointestinal digestion process. The average particle size of soybean OBs and rapeseed OBs emulsions was 0.46 and 5.02 Î?m, respectively. The droplet size of soybean seed and rapeseed OBs emulsions was large with relatively low zeta-potentials at 30 min digestion time in simulated gastric fluid condition. The droplet size of two natural OBs emulsions decreased with increasing digestion time in simulated gastric fluid condition. The average droplet size of both emulsions gradually decreased with increasing digestion time in simulated intestinal fluid conditions. The zeta-potential of the two emulsions increased with increasing digestion time in simulated intestinal fluid conditions. The extent of free fatty acids of soybean OBs emulsions was significantly higher than rapeseed after 20 min digestion time in simulated intestinal fluid conditions. The obtained results suggested that plant OBs could be useful as natural emulsifiers in the development of functional food and achieve controlled release of bioactive compounds from emulsions during gastrointestinal digestion. [ABSTRACT FROM AUTHOR]

Induction of broad Th1 cellular immune responses and cytokines is crucial characteristics for vaccines against intracellular infections such as hepatitis C virus (HCV). Plants (especially oilseed tissues) and plant‐immunomodulators (like oil bodies) offer cost‐effective and scalable possibilities for the production of immunologically relevant and safe vaccine antigens and adjuvants, respectively. Herein, we provide data of the murine immunization by transgenic canola oilseed‐derived HCV core protein (HCVcp) soluble extract (TSE) and Escherichia coli‐ derived rHCVcp in combination with Canola oil bodies (oil) compared to that of the Freund's (FA) adjuvant. Mice immunized by TSE+ oil developed both strong humeral (IgG) and Th1‐biased cellular responses, manifested by high levels of IFN‐γ and lower IgG1/IgG2a ratio and IL‐4 secretion. Results of the intracellular cytokine staining indicated that TSE+ oil immunization in mice triggered both CD4+ and CD8+ T cells to release IFN‐γ, while CD4+ cells were mostly triggered when FA was used. Analyses by qRT‐PCR indicated that a combination of rHCVcp/TSE with oil body induced high levels of IL‐10 cytokines compared to that of the FA adjuvant. These characteristics are important properties for the design of an HCV vaccine candidate and indicate the potential of Canola‐derived antigen and oil bodies in addressing these concerns. [ABSTRACT FROM AUTHOR]

Natural oil bodies (OBs) from plant organs represent an important category of functional ingredients and materials in a variety of industrial sectors. Their applications are closely related to the membrane mechanical properties on a single droplet level, which remain difficult to determine. In this research, the mechanical properties of the membranes of OBs from soybean, sesame, and peanut were investigated in-situ by atomic force microscopy (AFM). Different regions of the force-deformation curves obtained during compression were analyzed to extract the stiffness K b or Young's modulus of the OB membranes using Hooke's law, Reissner theory, and the elastic membrane theory. At higher strains (ε = 0.15–0.20), the elastic membrane theory breaks down. We propose an extension of the theory that includes a contribution to the force from interfacial tension based on the Gibbs energy, allowing effective determination of Young's modulus and interfacial tension of the OB membranes in the water environment simultaneously. The mechanical properties of the OBs of different sizes and species, as well as a comparison with other phospholipid membrane materials, are discussed and related to their membrane compositions and structures. It was found that the natural OBs are soft droplets but do not rupture and can fully recover following compressive strains as large as 0.3. The OBs with higher protein/oil ratio, have smaller size and stronger mechanical properties, and thus are more stable. The low interfacial tension due to the existence of phospholipid-protein membrane also contributes to the stability of the OBs. This is the first report measuring the mechanical properties of OB membranes in - situ directly. [ABSTRACT FROM AUTHOR]

Oleosomes (or oil-bodies) are the oil storage structures of plant seeds. We typically extract oil by disrupting the oleosomes through mechanical-pressing of dry seeds and by using organic solvents. Nevertheless, it is possible to extract whole oleosomes, by breaking presoaked seeds. A key point to avoid oleosome damage seem s to be the soaking step. Hence the aim of this work was to understand the effect of soaking time on the mechanical properties of rapeseed and its effect on oleosome extraction. The results showed that the diffusion of water through the seeds was negatively associated to the mechanical strength of the seeds. This effect occurs in 3 stages and reaches a plateau at 8 h. The extraction of oleosomes and proteins kept constant for all different treatm ents. However, the duration of the soaking step influences oleosome integrity, as oleosomes extracted after shorter soaking times (<8 h) yielded bigger oleosomes with extraneous proteins bounded to them . After 8 h soaking time, the mechanical properties of the seeds kept constant and oleosomes of native size and with oleosome endogenous proteins were recovered. Therefore, a minimum soaking time of 8 h is required to achieve the extraction of intact oleosomes. [ABSTRACT FROM AUTHOR]

Physicochemical properties and emulsion stabilities of two types of oil bodies—crude oil bodies (COB) and purified oil bodies (OB)—recovered from high oleic peanuts via an aqueous enzymatic extraction process are investigated. RGB color analysis and flavor volatiles identification reveal that both COB and OB present desirable color and acceptable flavor. OB tends to have stronger antioxidant capacity and higher nutritional value compared to COB according to results from fatty acids, amino acids, and tocopherol analyses. The emulsification of oil bodies shows a slightly lower level than lecithin, but excellent thermal stability and storage stability (especially for OB), which relates greatly to small particle size, high zeta‐potential, and high content of hydrophobic amino acids. The freeze–thaw stability of OB is poorer than that of COB, which may relate to the presence of impurities in oil bodies. Thus, the peanut oil bodies, especially purified oil bodies, are proven to be advantageous emulsifying agents and additional valuable sources of antioxidants. Practical Applications: The results in this work clarify the differences in physiochemical composition and the fundamental emulsifying properties between COB and OB, and demonstrate the possibility of replacing traditional emulsifiers by natural green emulsifiers (e.g., oil bodies) in the food industry. Moreover, oil bodies extracted from high oleic peanuts, which contain plenty of unsaturated fatty acids and tocopherols, are a potential source for food supplements. In the long term, this work will increase the industrial conversion rate of oil bodies, enhance the processing and utilization level of high oleic peanuts, and promote the development of new foods based on peanut resources. [ABSTRACT FROM AUTHOR]