Lipidomics reveals associations between rice quality traits
Jeanaflor Crystal T Concepcion1,2, Mariafe Calingacion3,4, Mary J Garson5
1School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia. jcc1@illinois.edu.
Metabolomics : Official Journal of the Metabolomic Society
|April 20, 2020
Summary
Untargeted lipidomics identified specific rice lipids impacting cooking and eating quality. This research reveals genotypic lipid profiles and their strong correlations with rice quality traits, aiding in high-quality rice varietal selection.
Area of Science:
- Agricultural Science
- Biochemistry
- Food Science
Background:
- Lipids in rice grains significantly influence grain properties.
- Understanding lipid-trait relationships is crucial for improving rice quality and varietal selection.
Purpose of the Study:
- To investigate the role of lipids in rice quality traits using untargeted lipidomics.
- To identify genotypic effects of lipids and their impact on cooking and eating quality in a rice mapping population.
Main Methods:
- Screening of milled rice lipids using ultra-performance liquid chromatography-mass spectrometry (UPLC-MS).
- Putative identification of lipid features using analytical standards and databases.
- Multivariate statistics and correlation analysis between lipid profiles and 12 quality traits.
Main Results:
- Thousands of lipid features were detected, categorized into six groups.
- Significant genotypic variation in lipid profiles was observed across different rice varieties and nitrogen treatments.
- Lipids forming the amylose-lipid complex showed strong correlations with amylose content and viscosity.
Conclusions:
- Untargeted lipidomics effectively differentiates rice varieties based on their lipid profiles.
- Specific lipids play a significant role in determining the physical and textural quality of rice grains.
