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Extreme Low-Temperature Stress Affects Nutritional Quality of Amino Acids in Rice

Global climate change has increased the frequency of extreme climate events, and their effects on the nutritional quality, especially on amino acids in rice, have not been quantified. The data from a 3-year low temperature stress (LTS) experiment including two rice varieties (Huaidao 5 and Nanjing 4...

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Autores principales: Kang, Min, Liu, Gurong, Zeng, Yaowen, Zhou, Jia, Shi, Jiangyi, Tang, Liang, Liu, Leilei, Cao, Weixing, Zhu, Yan, Liu, Bing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9201379/
https://www.ncbi.nlm.nih.gov/pubmed/35720539
http://dx.doi.org/10.3389/fpls.2022.905348
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author Kang, Min
Liu, Gurong
Zeng, Yaowen
Zhou, Jia
Shi, Jiangyi
Tang, Liang
Liu, Leilei
Cao, Weixing
Zhu, Yan
Liu, Bing
author_facet Kang, Min
Liu, Gurong
Zeng, Yaowen
Zhou, Jia
Shi, Jiangyi
Tang, Liang
Liu, Leilei
Cao, Weixing
Zhu, Yan
Liu, Bing
author_sort Kang, Min
collection PubMed
description Global climate change has increased the frequency of extreme climate events, and their effects on the nutritional quality, especially on amino acids in rice, have not been quantified. The data from a 3-year low temperature stress (LTS) experiment including two rice varieties (Huaidao 5 and Nanjing 46), seven minimum/maximum temperature levels (one optimal 21/27°C and six LTS levels from 17/23 to 6/12°C), and three LTS durations (3, 6, and 9 days) after flowering, revealed significant interactive effects of LTS at different stages, durations, and temperature levels on the content and accumulation of amino acids. LTS increased rice total amino acid content, while decreasing its accumulation, with higher sensitivities to LTS at the flowering stage than at the grain filling stage. In most treatments, the lysine (the first limiting amino acid) and phenylalanine content were increased under LTS at early and peak flowering stages but decreased at the grain filling stage in both varieties, and only leucine content was increased at all three stages after flowering, while the content of other essential amino acids differed among the two varieties. With an increase of 1°C·d per day in the accumulated cold degree days, the relative content of the essential amino acids was increased by 0.01–0.41%, depending on the rice variety and growth stage. Our results suggest that LTS can improve nutritional quality of amino acids of rice grains in terms of amino acids content, especially at flowering stage. These results provide critical insights for assessing the potential impact of extreme climates on the nutrient quality of rice under future climate change.
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spelling pubmed-92013792022-06-17 Extreme Low-Temperature Stress Affects Nutritional Quality of Amino Acids in Rice Kang, Min Liu, Gurong Zeng, Yaowen Zhou, Jia Shi, Jiangyi Tang, Liang Liu, Leilei Cao, Weixing Zhu, Yan Liu, Bing Front Plant Sci Plant Science Global climate change has increased the frequency of extreme climate events, and their effects on the nutritional quality, especially on amino acids in rice, have not been quantified. The data from a 3-year low temperature stress (LTS) experiment including two rice varieties (Huaidao 5 and Nanjing 46), seven minimum/maximum temperature levels (one optimal 21/27°C and six LTS levels from 17/23 to 6/12°C), and three LTS durations (3, 6, and 9 days) after flowering, revealed significant interactive effects of LTS at different stages, durations, and temperature levels on the content and accumulation of amino acids. LTS increased rice total amino acid content, while decreasing its accumulation, with higher sensitivities to LTS at the flowering stage than at the grain filling stage. In most treatments, the lysine (the first limiting amino acid) and phenylalanine content were increased under LTS at early and peak flowering stages but decreased at the grain filling stage in both varieties, and only leucine content was increased at all three stages after flowering, while the content of other essential amino acids differed among the two varieties. With an increase of 1°C·d per day in the accumulated cold degree days, the relative content of the essential amino acids was increased by 0.01–0.41%, depending on the rice variety and growth stage. Our results suggest that LTS can improve nutritional quality of amino acids of rice grains in terms of amino acids content, especially at flowering stage. These results provide critical insights for assessing the potential impact of extreme climates on the nutrient quality of rice under future climate change. Frontiers Media S.A. 2022-06-02 /pmc/articles/PMC9201379/ /pubmed/35720539 http://dx.doi.org/10.3389/fpls.2022.905348 Text en Copyright © 2022 Kang, Liu, Zeng, Zhou, Shi, Tang, Liu, Cao, Zhu and Liu. 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
Kang, Min
Liu, Gurong
Zeng, Yaowen
Zhou, Jia
Shi, Jiangyi
Tang, Liang
Liu, Leilei
Cao, Weixing
Zhu, Yan
Liu, Bing
Extreme Low-Temperature Stress Affects Nutritional Quality of Amino Acids in Rice
title Extreme Low-Temperature Stress Affects Nutritional Quality of Amino Acids in Rice
title_full Extreme Low-Temperature Stress Affects Nutritional Quality of Amino Acids in Rice
title_fullStr Extreme Low-Temperature Stress Affects Nutritional Quality of Amino Acids in Rice
title_full_unstemmed Extreme Low-Temperature Stress Affects Nutritional Quality of Amino Acids in Rice
title_short Extreme Low-Temperature Stress Affects Nutritional Quality of Amino Acids in Rice
title_sort extreme low-temperature stress affects nutritional quality of amino acids in rice
topic Plant Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9201379/
https://www.ncbi.nlm.nih.gov/pubmed/35720539
http://dx.doi.org/10.3389/fpls.2022.905348
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