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Metabolic Rewiring of the Shikimate Pathway Enables Rose-Scented Rice
Xiaoqing Cui1,2,3, Wenhao Yao1,2,3, Honglin Yang1,2,3
1Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong Basic Research Center of Excellence for Precise Breeding of Future Crops, Institute of Water-Saving and Drought-Resistance Rice Green Industry, College of Agriculture, South China Agricultural University, Guangzhou, China.
Plant Biotechnology Journal
|August 14, 2026
Summary
Scientists engineered rice to produce a rose-like fragrance by reconstructing the 2-phenylethanol (2-PE) pathway. This modification also unexpectedly increased soluble protein and vitamin B6 levels in the grains.
Area of Science:
- Metabolic Engineering
- Plant Biotechnology
- Food Science
Background:
- Cultivated rice aroma is uniform, dominated by 2-acetyl-1-pyrroline.
- Engineering novel fragrances in staple crops can enhance quality and value.
Purpose of the Study:
- To engineer a rose-like fragrance in rice endosperm.
- To investigate metabolic consequences of pathway reconstruction.
Main Methods:
- Reconstructed the phenylalanine-derived 2-phenylethanol (2-PE) pathway in rice endosperm.
- Co-expressed engineered OsDHS2 with heterologous phenylacetaldehyde synthase (PAAS) and phenylacetaldehyde reductase (PAR).
Main Results:
- Engineered rice accumulated up to 2014 μg/kg of 2-PE, creating a rose-like aroma.
- Metabolic rewiring nearly doubled soluble protein content.
- Increased levels of vitamin B6 metabolites, including pyridoxal 5'-phosphate and pyridoxamine 5'-phosphate.
Conclusions:
- Established a strategy for creating designer fragrances in crops.
- Demonstrated simultaneous improvement of nutritional traits alongside fragrance engineering.
- Highlighted metabolic coordination between aromatic amino acid and central seed metabolism.
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