TY - JOUR
T1 - Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process
AU - Liu, Jinguang
AU - Liu, Yuqian
AU - Jia, Meng
AU - Kang, Xuedong
AU - Wang, Saimin
AU - Sun, Hui
AU - Liu, Meng
AU - Wang, Anqi
AU - Strappe, Padraig
AU - Zhou, Zhongkai
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.
PY - 2021/7/1
Y1 - 2021/7/1
N2 - Change in metabolites and volatiles
during yellowing process in six rice cultivars was analyzed. Based on
the yellowness, the study indicated Japonica was more prone to yellowing than Indica
rice. Metabonomics analysis showed most differential metabolites were
up-regulated, in which pathways of flavone and flavonol biosynthesis
were significantly enriched following the yellowing process. Meanwhile,
54 differential metabolites were overlapped in six comparative groups,
which is characterized by commonly-shared metabolic regulation pathway
in each rice. Phenylalanine content was increased, followed by the
enhanced phenylpropanoids formation, showing transformation between
primary and secondary metabolites during yellowing process. Furthermore,
43 volatile compounds were identified, and the yellowed rice had more
volatiles, including ketones, alcohols, esters and hydrocarbons,
suggesting a positive correlation with the yellowing. Compounds
6-methyl-5-hepten-2-one and 6,10,14-trimethyl-2-pentadecanone were
increased steadily during yellowing process, which may be applied for
monitoring rice yellowing progress. This investigation provides further
insight for revealing rice yellowing mechanism.
AB - Change in metabolites and volatiles
during yellowing process in six rice cultivars was analyzed. Based on
the yellowness, the study indicated Japonica was more prone to yellowing than Indica
rice. Metabonomics analysis showed most differential metabolites were
up-regulated, in which pathways of flavone and flavonol biosynthesis
were significantly enriched following the yellowing process. Meanwhile,
54 differential metabolites were overlapped in six comparative groups,
which is characterized by commonly-shared metabolic regulation pathway
in each rice. Phenylalanine content was increased, followed by the
enhanced phenylpropanoids formation, showing transformation between
primary and secondary metabolites during yellowing process. Furthermore,
43 volatile compounds were identified, and the yellowed rice had more
volatiles, including ketones, alcohols, esters and hydrocarbons,
suggesting a positive correlation with the yellowing. Compounds
6-methyl-5-hepten-2-one and 6,10,14-trimethyl-2-pentadecanone were
increased steadily during yellowing process, which may be applied for
monitoring rice yellowing progress. This investigation provides further
insight for revealing rice yellowing mechanism.
KW - Primary/secondary metabolites
KW - Rice yellowing
KW - Transformation
KW - Volatiles
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U2 - 10.1016/j.foodchem.2021.129173
DO - 10.1016/j.foodchem.2021.129173
M3 - Article
C2 - 33582543
AN - SCOPUS:85100637214
SN - 0308-8146
VL - 349
JO - Food Chemistry
JF - Food Chemistry
M1 - 129173
ER -