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Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars

In addition to white jasmine rice, Thailand has many native-colored rice varieties with numerous health benefits and the potential to become a global economic crop. However, the chemical characteristics of aromatic substances in native-colored rice are still mostly unknown. This study aimed to ident...

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Autores principales: Tansawat, Rossarin, Jindawatt, Supawat, Ekkaphan, Paweena, Ruengphayak, Siriphat, Vanavichit, Apichart, Suttipanta, Nitima, Vimolmangkang, Sornkanok, De-Eknamkul, Wanchai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10011493/
https://www.ncbi.nlm.nih.gov/pubmed/36925754
http://dx.doi.org/10.3389/fpls.2023.973217
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author Tansawat, Rossarin
Jindawatt, Supawat
Ekkaphan, Paweena
Ruengphayak, Siriphat
Vanavichit, Apichart
Suttipanta, Nitima
Vimolmangkang, Sornkanok
De-Eknamkul, Wanchai
author_facet Tansawat, Rossarin
Jindawatt, Supawat
Ekkaphan, Paweena
Ruengphayak, Siriphat
Vanavichit, Apichart
Suttipanta, Nitima
Vimolmangkang, Sornkanok
De-Eknamkul, Wanchai
author_sort Tansawat, Rossarin
collection PubMed
description In addition to white jasmine rice, Thailand has many native-colored rice varieties with numerous health benefits and the potential to become a global economic crop. However, the chemical characteristics of aromatic substances in native-colored rice are still mostly unknown. This study aimed to identify the key volatile aroma compounds and the biosynthetic pathways possibly involved in their formation in Thai native-colored rice varieties, and thus leading to the search for potential genetic markers for breeding colored rice with better aromatic properties. Twenty-three rice varieties in four categories: aromatic white, aromatic black, non-aromatic black, and non-aromatic red, were investigated (n=10 per variety). Seed husks were removed before the analysis of rice volatile aromas by static headspace gas chromatography–mass spectrometry. Untargeted metabolomics approach was used to discover the key volatile compounds in colored rice. Forty-eight compounds were detected. Thirty-eight of the 48 compounds significantly differed among groups at p<0.05, 28 of which at p<0.0001, with the non-aromatic black and red rice containing much lower content of most volatile constituents than the aromatic black and white rice. Focusing on the aromatic black rice, the samples appeared to contain high level of both compound groups of aldehydes (3-methylbutanal, 2-methylbutanal, 2-methylpropanal, pentanal, hexanal) and alcohols (butane-2,3-diol, pentan-1-ol, hexan-1-ol). Biosynthetically, these distinctive black-rice volatile compounds were proposed to be formed from the metabolic degradation of branched-chain amino acids (L-leucine, L-isoleucine and L-valine) and polyunsaturated fatty acids (linoleic acid and α-linolenic acid), involving the branched-chain aminotransferases and keto-acid decarboxylases and the 9-lipoxygonases and 13-lipoxygeases, respectively. The proposed degradative pathways of amino acids and fatty acids were well agreed with the profiles key volatile compounds detected in the Thai native-colored rice varieties.
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spelling pubmed-100114932023-03-15 Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars Tansawat, Rossarin Jindawatt, Supawat Ekkaphan, Paweena Ruengphayak, Siriphat Vanavichit, Apichart Suttipanta, Nitima Vimolmangkang, Sornkanok De-Eknamkul, Wanchai Front Plant Sci Plant Science In addition to white jasmine rice, Thailand has many native-colored rice varieties with numerous health benefits and the potential to become a global economic crop. However, the chemical characteristics of aromatic substances in native-colored rice are still mostly unknown. This study aimed to identify the key volatile aroma compounds and the biosynthetic pathways possibly involved in their formation in Thai native-colored rice varieties, and thus leading to the search for potential genetic markers for breeding colored rice with better aromatic properties. Twenty-three rice varieties in four categories: aromatic white, aromatic black, non-aromatic black, and non-aromatic red, were investigated (n=10 per variety). Seed husks were removed before the analysis of rice volatile aromas by static headspace gas chromatography–mass spectrometry. Untargeted metabolomics approach was used to discover the key volatile compounds in colored rice. Forty-eight compounds were detected. Thirty-eight of the 48 compounds significantly differed among groups at p<0.05, 28 of which at p<0.0001, with the non-aromatic black and red rice containing much lower content of most volatile constituents than the aromatic black and white rice. Focusing on the aromatic black rice, the samples appeared to contain high level of both compound groups of aldehydes (3-methylbutanal, 2-methylbutanal, 2-methylpropanal, pentanal, hexanal) and alcohols (butane-2,3-diol, pentan-1-ol, hexan-1-ol). Biosynthetically, these distinctive black-rice volatile compounds were proposed to be formed from the metabolic degradation of branched-chain amino acids (L-leucine, L-isoleucine and L-valine) and polyunsaturated fatty acids (linoleic acid and α-linolenic acid), involving the branched-chain aminotransferases and keto-acid decarboxylases and the 9-lipoxygonases and 13-lipoxygeases, respectively. The proposed degradative pathways of amino acids and fatty acids were well agreed with the profiles key volatile compounds detected in the Thai native-colored rice varieties. Frontiers Media S.A. 2023-02-28 /pmc/articles/PMC10011493/ /pubmed/36925754 http://dx.doi.org/10.3389/fpls.2023.973217 Text en Copyright © 2023 Tansawat, Jindawatt, Ekkaphan, Ruengphayak, Vanavichit, Suttipanta, Vimolmangkang and De-Eknamkul https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Plant Science
Tansawat, Rossarin
Jindawatt, Supawat
Ekkaphan, Paweena
Ruengphayak, Siriphat
Vanavichit, Apichart
Suttipanta, Nitima
Vimolmangkang, Sornkanok
De-Eknamkul, Wanchai
Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars
title Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars
title_full Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars
title_fullStr Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars
title_full_unstemmed Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars
title_short Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars
title_sort metabolomics approach to identify key volatile aromas in thai colored rice cultivars
topic Plant Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10011493/
https://www.ncbi.nlm.nih.gov/pubmed/36925754
http://dx.doi.org/10.3389/fpls.2023.973217
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