DD-Ø26ØØ5-3 - High oleic acid soybean | BCH-LMO-SCBD-14769 | Living Modified Organism | Biosafety Clearing-House


Living Modified Organism (LMO)

Decisions on the LMO Risk Assessments  
published: 05 Jun 2006 last updated: 16 Jan 2014
Living Modified Organism identity
The image below identifies the LMO through its unique identifier, trade name and a link to this page of the BCH. Click on it to download a larger image on your computer. For help on how to use it go to the LMO quick-links page.
High oleic acid soybean
260-05 (Lines: G94-1, G94-19, G-168)
Soybean lines G94-1, G94-19 and G-168 were developed through a specific genetic modification to produce a soybean oil that contains high levels of oleic acid, a monounsaturated fatty acid. These high oleic soybeans contain a second copy of fatty acid desaturase gene (fad2), which is naturally present in soybeans. The fad2 gene codes for the enzyme, delta-12 desaturase, which is involved in fatty acid synthesis. Unlike conventional soybeans, the presence of a second copy of the fad2 gene in the high oleic soybeans G94-1, G94-19 and G-168 causes a phenomenon known as "sense suppression" which results in both copies of the fatty acid desaturase gene being "switched off". This blocks the fatty acid biosynthetic pathway and results in the accumulation of oleic acid. As a consequence, polyunsaturated fatty acids (linoleic acid and linolenic acid) are only produced in very small amounts.
The term “Recipient organism” refers to an organism (either already modified or non-modified) that was subjected to genetic modification, whereas “Parental organisms” refers to those that were involved in cross breeding or cell fusion.
Characteristics of the modification process
pBS43 and pML102
  • Biolistic / Particle gun
Some of these genetic elements may be present as fragments or truncated forms. Please see notes below, where applicable.
  • BCH-GENE-SCBD-100267-2 delta(12)-fatty acid dehydrogenase | Glycine max (Soybean, Soya bean, Soya, SOYBN)
    Protein coding sequence | Changes in quality and/or metabolite content (Lipid and fatty acids)
  • BCH-GENE-SCBD-104359-2 α' subunit of β-conglycinin gene promoter | Glycine max (Soybean, Soya bean, Soya, SOYBN)
  • BCH-GENE-SCBD-104364-1 Phaseolin 3' Terminator | Phaseolus vulgaris (String bean, French bean, Kidney bean, Common Bean , PHAVU)
  • BCH-GENE-SCBD-100287-7 CaMV 35S promoter | Cauliflower mosaic virus (CaMV)
  • BCH-GENE-SCBD-46004-7 Beta-glucuronidase coding sequence | Escherichia coli (ECOLX)
    Protein coding sequence | Selectable marker genes and reporter genes
  • BCH-GENE-SCBD-100269-8 Nopaline Synthase Gene Terminator | Agrobacterium tumefaciens (Agrobacterium)
  • BCH-GENE-SCBD-101901-3 5' untranslated leader of chlorophyll a/b-binding protein | Petunia hybrida (Petunia, PETHY)
High oleic acid soybean produced by inserting a second copy of the fatty acid desaturase (GmFad2-1) gene from soybean, which resulted in "silencing" of the endogenous host gene.

The transgenic fad2 gene in G94-1, G94-19 and G-168 was isolated from Glycine max (soybean) and introduced into a commercial soybean variety using particle acceleration (biolistic) transformation. The genetic modification affects only the seed, allowing fatty acid biosynthesis to function normally in other plant parts such as the leaves.

The original transformant was co-bombarded with vector pML102 which contained the dapA gene from the bacterium Corynebacterium glutanicum, encoding dihydrodipicolinic acid synthase, expression of which can lead to an increase in free lysine content. The dapA gene was inserted independently from the GmFad2-1 gene and was lost via segregation, and is thus not present in the subject soybean lines.
LMO characteristics
  • Food
  • Feed
Detection method(s)
Additional Information
High oleic soybean oil contains levels of oleic acid exceeding 80%, higher than the levels found in olive oil and rapeseed oil. This oil is lower in saturated fat, contains no trans-fatty acids, and remains in a liquid form. The high levels of oleic acid make the oil more heat-stable for cooking and edible spray applications.