Comparative metabolomics analysis reveals the variations of eating quality among three high-quality rice cultivars
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Comparative metabolomics analysis reveals the variations of eating quality among three high-quality rice cultivars Rong Gong & Daoqiang Huang & Yibo Chen & Hong Li & Zhidong Wang & Degui Zhou & Lei Zhao & Yangyang Pan & Yuxiao Chang & Yong Xiang & Chongrong Wang & Shaochuan Zhou
Received: 12 July 2020 / Accepted: 26 November 2020 # The Author(s) 2020
Abstract Good eating quality is a highly desirable trait of rice which determines its commercial value and market share. However, the molecular basis of this trait remains largely unknown. Here, three high-quality conventional rice cultivars, including two superior eating quality cultivars Meixiangzhan-2 (MXZ) and Xiangyaxiangzhan (XYXZ), and one ordinary eating quality cultivar Huanghuazhan (HHZ), were analyzed by comparative metabolomics to identify the inherent mechanism for the formation of superior eating quality. The results showed 58.8% of common differential substances between MXZ vs HHZ and XYXZ vs HHZ were enriched in MXZ and XYXZ, whereas 39.2% of them were prominently decreased compared with HHZ, mainly including amino acids, carbohydrates, lipids, phenolamides, and flavonoids, which may be the primary factors leading to the differences of taste and flavor among these three cultivars. We also found that lysine derivatives and fatty acids may have a close relationship with taste. These results above provide important insights into the taste-forming mechanism of rice and will be beneficial for superior eating quality rice breeding. R. Gong : D. Huang : Y. Chen : H. Li : Z. Wang : D. Zhou : L. Zhao : Y. Pan : C. Wang (*) : S. Zhou (*) Guangdong Key Laboratory of New Technology in Rice Breeding, The Rice Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China e-mail: [email protected] e-mail: [email protected] Y. Chang : Y. Xiang Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
Keywords High-quality rice . Metabolomics . Differentially accumulated metabolites (DAMs) . Superior eating quality . Nutrient quality
Introduction Rice is the principal food for over half of the population of the world. The rice quality directly affects its commercial value and market position (Fitzgerald et al. 2009). Therefore, on the basis of high and stable yield, improving rice quality has become a new goal of rice breeding in China. With the continuous development of marker-assisted selection (MAS) breeding technology, more and more high-quality rice cultivars enter the market. Due to the particularity of cultivars, superior eating quality rice are widely welcomed by consumers because of its unique taste and flavor, and their prices are 25% or even several times higher than that of general eating quality cultivars. However, the existing highquality cultivars are unable to meet the growing demand of rice industry on account of the low breeding efficiency. Hence, it is an urgent need to illuminate the formation mechanism of eating quality and explore the feature compounds of taste and fl
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