Polyploidization Increases the Lipid Content and Improves the Nutritional Quality of Rice.

Wei Wang,Detian Cai,Qiang Tu,Yanqing Xu,Zhaojian Song,Yuchi He,Qian Xie,Xianhua Zhang,Rongrong Chen,Pincang Lv

doi:10.3390/plants11010132

Abstract

Plant polyploidization is frequently associated with changes in nutrient contents. However, the possible contribution of metabolites to this change has not been investigated by characterizing the metabolite contents of diploid and tetraploid forms of rice (Oryza sativa L.). We compared the metabolites of a group of diploid–tetraploid japonica brown rice and a group of diploid–tetraploid indica brown rice based on liquid chromatography–tandem mass spectrometry. In total, 401 metabolites were identified; of these, between the two diploid–tetraploid groups, 180 showed opposite expression trends, but 221 showed the same trends (147 higher abundance vs. 74 lower abundance). Hierarchical cluster analysis of differential metabolites between diploid and tetraploid species showed a clear grouping pattern, in which the expression abundance of lipids, amino acids and derivatives, and phenolic acids increased in tetraploids. Further analysis revealed that the lipids in tetraploid rice increased significantly, especially unsaturated fatty acids and phospholipids. This study provides further basis for understanding the changes in rice nutritional quality following polyploidization and may serve as a new theoretical reference for breeding eutrophic or functional rice varieties via polyploidization.

Highlights

Rice (Oryza sativa L.) is one of the most important food crops in the world
Our study provides a basis for using polyploidization to change rice nutritional quality and serves as a new theoretical reference for breeding nutrient-rich rice varieties via polyploidization
The present study used widely targeted metabolites based on the LC-MS/MS detection platform to analyze the metabolic differences in diploid and tetraploid rice

Summary

Introduction

Rice (Oryza sativa L.) is one of the most important food crops in the world. While exploring increases in rice yield, the improvement of rice nutritional quality is pursued [1]. The lipid content of rice is low, it has high nutritional value and health care function [4]. Compared with starch and protein, increasing the content of unsaturated fatty acids can significantly improve rice-eating quality [16]. PLs, another important component of rice NSLs, have important nutritional value. They are important polar lipids, and exist widely in bacteria, animals, and plants [4]. Due to their important biochemical functions, many studies have found that dietary PLs are an important way to prevent diabetes, coronary heart disease, inflammation, cancer, and other chronic diseases [17]. Increasing the lipid content in rice is a way to breed good-quality and nutrient-rich varieties

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Conclusion