Comparative analysis of rice reveals insights into the mechanism of colored rice via widely targeted metabolomics. (15th January 2023)

• Record Type: Journal Article
• Authors: Zhang, Lina; Cui, Di; Ma, Xiaoding; Han, Bing; Han, Longzhi
• Is Part Of: Food chemistry. Volume 399(2023)
• Publication Date: 2023-01-15
• Subjects: Brown rice -- Pigmented rice -- Metabolite -- Widely-targeted metabolome analysis -- Flavonoids -- Phenolic acids; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133926
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: UPLC-MS/MS employed in a widely targeted metabolomic analysis. 732 metabolites were identified in black, red, glutinous, and white brown rice. Identification of differential metabolites between pigmented and non-pigmented rice. Black rice is rich in phenolic acids and flavonoids and is higher nutritional value. The flavonoids biosynthesis are differential metabolic pathways for black rice. Abstract: Pigmented rice, particularly black rice, has attracted widespread global interest due to its high nutritional value. To obtain a better understanding of differential metabolites between pigmented rice and white rice, we used a widely-targeted metabolomics-based approach to investigate the metabolite profiling of black, red, glutinous, and common white rice. In total, 732 metabolites were identified, of which 281, 305, 241, 267, and 265 differential metabolites were screened by comparing the following group: glutinous/white vs black, glutinous/white vs red, and red vs black. Venn diagram demonstrated that 69 metabolites were shared between pigmented and non-pigmented rice, and 117 between glutinous/white/red vs black. Additionally, metabolic pathways analysis of differential metabolites in glutinous/white/red vs black revealed that the flavonoid biosynthesis, anthocyanin biosynthesis, and flavone and flavonol biosynthesis are differential enrichment metabolic pathways. As such, identifying these different metabolites contribute to a better understanding of the function and nutritional value of various rice strains.