Metabolomic and functional genomic analyses reveal varietal differences in bioactive compounds of cooked rice.
Metabolomic and functional genomic analyses reveal varietal differences in bioactive compounds of cooked rice.
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代谢组学和功能基因组分析揭示了米饭生物活性化合物的品种差异。
DOI：
10.1371/journal.pone.0012915
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发表时间：
2010-09-23
期刊：
影响因子：
3.7
通讯作者：
Ryan, Elizabeth P.
中科院分区：
文献类型：
--
作者：
Heuberger, Adam L.;Lewis, Matthew R.;Chen, Ming-Hsuan;Brick, Mark A.;Leach, Jan E.;Ryan, Elizabeth P.
新出现的证据支持煮熟的米饭（Oryza sativa L.）尽管生物体内含有具有生物医学活性的代谢物，但人们对导致代谢物变异和健康特征差异的遗传多样性知之甚少。采用超高效液相色谱-质谱联用技术检测了10种不同品种米饭中的蛋氨酸。共检测到3,097种化合物，其中25%在10个品种之间存在差异。代谢物谱的多变量分析表明，品种之间的化学多样性聚类根据其定义的亚种分类：籼稻，粳稻，和澳大利亚。通过分析水稻营养重要生化途径基因的单核苷酸多态性（SNPs），研究了水稻代谢物特异性遗传多样性。酚类和维生素E这两类生物活性化合物在其生物合成途径中的基因的5′和3′非翻译区含有非同义SNP和SNP。通过测定总酚和生育酚含量，分析了10个品种间遗传多样性的影响。每克煮熟的米饭中，总酚类物质的范围为113.7至392.6微克（没食子酸当量），总生育酚的范围为7.2至20.9微克。煮熟的大米代谢组和生物活性成分含量的变化支持基于SNP的遗传多样性影响大米的营养成分，并且这种方法可以指导水稻改良策略，以促进植物和人类健康。
Emerging evidence supports that cooked rice (Oryza sativa L.) contains metabolites with biomedical activities, yet little is known about the genetic diversity that is responsible for metabolite variation and differences in health traits. Metabolites from ten diverse varieties of cooked rice were detected using ultra performance liquid chromatography coupled to mass spectrometry. A total of 3,097 compounds were detected, of which 25% differed among the ten varieties. Multivariate analyses of the metabolite profiles showed that the chemical diversity among the varieties cluster according to their defined subspecies classifications: indica, japonica, and aus. Metabolite-specific genetic diversity in rice was investigated by analyzing a collection of single nucleotide polymorphisms (SNPs) in genes from biochemical pathways of nutritional importance. Two classes of bioactive compounds, phenolics and vitamin E, contained nonsynonymous SNPs and SNPs in the 5′ and 3′ untranslated regions for genes in their biosynthesis pathways. Total phenolics and tocopherol concentrations were determined to examine the effect of the genetic diversity among the ten varieties. Per gram of cooked rice, total phenolics ranged from 113.7 to 392.6 µg (gallic acid equivalents), and total tocopherols ranged between 7.2 and 20.9 µg. The variation in the cooked rice metabolome and quantities of bioactive components supports that the SNP-based genetic diversity influenced nutritional components in rice, and that this approach may guide rice improvement strategies for plant and human health.
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影响因子：
4.1
作者：
Goffman, FD;Bergman, CJ
通讯作者：
Bergman, CJ
影响因子：
30.8
作者：
Keurentjes, Joost J. B.;Fu, Jingyuan;Koornneef, Maarten
通讯作者：
Koornneef, Maarten
DOI：
10.1073/pnas.200357097
发表时间：
2000-10-10
影响因子：
11.1
作者：
Jiang, Q;Elson-Schwab, I;Ames, BN
通讯作者：
Ames, BN
影响因子：
37.8
作者：
Billman, GE;Kang, JX;Leaf, A
通讯作者：
Leaf, A
DOI：
10.1152/ajpgi.00001.2009
发表时间：
2009-04-01
影响因子：
4.5
作者：
Lin, Xiaobo;Ma, Lina;Ostlund, Richard E., Jr.
通讯作者：
Ostlund, Richard E., Jr.