Comparisons of Metabolic Profiles for Carbohydrates, Amino Acids, Lipids, Fragrance and Flavones During Grain Development in indica Rice Cultivars
Chen Yibo, Wang Zhidong, Chongrong Wang, Hong Li, Huang Daoqiang, Degui Zhou, Lei Zhao, Pan Yangyang, Gong Rong, Zhou Shao-chuan
Abstract
We used a widely targeted metabolomics approach to examine the metabolic changes in three pedigreed indica cultivars (Meixiangzhan 2, Meisizhan and Qixinzhan), with different eating qualities, at 8, 15 and 30 d after flowering (DAF) to explore the formation mechanism of rice eating and nutritional qualities at a global metabolic level. A total of 623 metabolites were identified, and results showed that metabolic variations among rice cultivars decreased with grain developmental stage, suggesting that sufficient carbohydrate and amino acid supply during grain development may contribute to excellent rice eating and nutritional quality formation. Lysophosphatidylcholines 19:0 and 16:1 were beneficial for excellent eating quality formation during grain development. Rice fragrance was attributed mainly to spermidine and γ-aminobutyric acid. Rice cultivars with excellent eating quality at 15–30 DAF had relatively higher flavone content, possibly because they had adequate carbohydrate and amino acid contents during grain development. These results provided insight into the mechanisms for establishing rice eating and nutritional qualities during grain formation at a global metabolic level, and can be applied towards improving rice quality.