Análisis histológico, proteómico y transcriptómico de la semilla del olivo

Abstract

The industry of the olive oil has a high importance in the Mediterranean area. The olive seed is a new material with a high potential in food and biotechnology. Its study by means of different methodological approaches was the main objective in the present doctoral thesis. The results of the histological characterization showed relevant details about the distribution/formation of protein bodies and oil bodies throughout the seed development in the different tissues. A proteomic approach revealed the presence of proteins, among which highlight seed storage proteins (SSPs) and enzymes. The first ones were deeply analyzed (the 11S and 7S proteins) by bio-informatics and immunological analysis. The flours derived from the olive seed were identified as an edible food, with alimentary attributes and noticeable anti-inflammatory effects, as well as absence of harmful effects. In all the cases the results obtained were novel due to the singularity of the material used.