Abstract
Diet-related noncommunicable diseases impose a heavy burden on human health worldwide. Rice is a good target for diet-related disease prevention strategies because it is widely consumed. Liu et al. (Proc Natl Acad Sci USA 115(44):11327–11332, 2018. https://doi.org/10.1073/pnas.1806304115) demonstrated that increasing the number of cell layers and thickness of putative aleurone in ta2-1 (thick aleurone 2-1) mutant rice enhances simultaneously the content of multiple micronutrients. However, the increases of aleurone-associated nutrients were not proportional to the increases in the aleurone thickness. In this study, first, cytohistological analyses and transmission electron microscopy demonstrated that the multilayer in ta2-1 exhibited aleurone cell structural features. Second, we detected an increase in insoluble fibre and insoluble bound-phenolic compounds, a shift in aleurone-specific neutral non-starch polysaccharide profile, enhancement of phytate and minerals such as iron, zinc, potassium, magnesium, sulphur, and manganese, enrichment of triacylglycerol and phosphatidylcholine but slight reduction in free fatty acid, and an increase in oleic fatty acid composition. These findings support our hypothesis that the expanded aleurone-like layers in ta2-1 maintained some of the distinctive aleurone features and composition. We provide perspectives to achieve even greater filling of this expanded micronutrient sink to provide a means for multiple micronutrient enhancements in rice.
Highlights
What We Know? Globally, diet-related noncommunicable diseases (NCDs) have significant negative impacts on human health and create an ever-growing burden on health systems
There is no indication that starchy endosperm cells can become aleurone, it seems possible that some cell layers that initially show the compositional attributes of aleurone can become starchy endosperm in the later stages of development
General Aleurone Identity of the ta2‐1 Thick Aleurone The aleurone cells in ta2-1 maintained the aleuronelike features of thick cell wall, with few starch grains, an abundance of Aleurone grain (AG) and lipid bodies, and as a consequence increases in dietary fibre, phenolic compounds, lipid composition, and changes to fatty acid profile matching what would be expected if the increases come from normal aleurone cells
Summary
Diet-related noncommunicable diseases (NCDs) have significant negative impacts on human health and create an ever-growing burden on health systems. Rice represents an ideal target for such compositional intervention, being a widely consumed staple in both developing and developed countries. White rice is the most commonly consumed type and a good source of dietary energy but poor in many essential nutrients including dietary fibre, antioxidants, phenolic. National campaigns have been initiated to promote brown rice (wholegrain rice) consumption. In the Philippines, a campaign called “BeRICEponsible” was initiated in 2014 to promote the health benefits associated with brown rice and to encourage brown rice consumption (Mohan et al 2017). In comparison with white rice, brown rice is a good source of many essential nutrients because of the presence of aleurone in bran (mixed tissues of pericarp, testa, aleurone, and embryo)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
