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Huang Y, Huang L, Cheng M, Li C, Zhou X, Ullah A, Sarfraz S, Khatab A, Xie G. Progresses in biosynthesis pathway, regulation mechanism and potential application of 2-acetyl-1-pyrroline in fragrant rice. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 215:109047. [PMID: 39153390 DOI: 10.1016/j.plaphy.2024.109047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 08/12/2024] [Accepted: 08/13/2024] [Indexed: 08/19/2024]
Abstract
The formation of rice aroma is a complex process that is influenced by genetic and environmental factors. More than 500 fragrance compounds have been documented in fragrant rice, among which 2-AP dominates the aroma of rice. This paper introduced the identification of OsBadh2 in the biosynthesis of 2-AP in rice. Then, non-enzymatic and enzymatic pathways of the 2-AP biosynthesis have been comprehensively investigated. In detail, 2-AP biosynthesis-associated enzyme, such as OsBADH2, OsP5CS, OsGAD, OsGAPDH, OsProDH, OsOAT, OsODC and OsDAO, have been summarized, while MG and fatty acids are also implicated in modulating the biosynthesis of 2-AP by providing the acetyl groups. Moreover, extensive collections of traditional fragrant rice varieties have been collated, together with the OsBadh2 haplotypes of 312 fragrant rice germplasm in China. And finally, genetic engineering of OsBadh2 and other genes in the 2-AP biosynthesis to develop fragrant rice are discussed.
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Affiliation(s)
- Yajing Huang
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Lei Huang
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; The People's Government of Zougang Town, Xiaochang County, Xiaogan City, Hubei, 432910, China
| | - Maozhi Cheng
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Chuanhao Li
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Xiaofeng Zhou
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Aman Ullah
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Samina Sarfraz
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Ahmed Khatab
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; Rice Research and Training Center, 33717, Sakha, Kafr El-Sheikh, Egypt
| | - Guosheng Xie
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
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Zehra A, Dhondge HV, Barvkar VT, Singh SK, Nadaf AB. Evidence of polyamines mediated 2-acetyl-1-pyrroline biosynthesis in aromatic rice rhizospheric fungal species Aspergillus niger. Braz J Microbiol 2023; 54:3073-3083. [PMID: 37702923 PMCID: PMC10689589 DOI: 10.1007/s42770-023-01124-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Accepted: 09/04/2023] [Indexed: 09/14/2023] Open
Abstract
Rhizosphere soil of aromatic rice inhabits different fungal species that produce many bioactive metabolites including 2-acetyl-1-pyrroline (2AP). The mechanism for the biosynthesis of 2AP in the fungal system is still elusive. Hence, the present study investigates the role of possible nitrogen (N) precursors such as some amino acids and polyamines as well as the enzymes involved in 2AP synthesis in the fungal species isolated from the rhizosphere of aromatic rice varieties. Three fungal isolates were found to synthesize 2AP (0.32-1.07 ppm) and maximum 2AP was synthesized by Aspergillus niger (1.07 ppm) isolated from rhizosphere of Dehradun Basmati (DB). To determine the N source for 2AP synthesis, various N sources such as proline, glutamate, ornithine putrescine, spermine, and spermidine were used in place of putrescine in the synthetic medium (Syn18). The results showed that maximum 2AP synthesis was found with putrescine (1.07 ppm) followed by spermidine (0.89 ppm) and spermine (0.84 ppm). Further, LC-QTOF-MS analysis revealed the mobilization of spermine and spermidine into the putrescine, indicating that putrescine is the key N source for 2AP synthesis. Moreover, higher enzyme activity of DAO, PAO, and ODC as well as higher content of methylglyoxal metabolite in the A. niger NFCCI 5060 as compared to A. niger NFCCI 4064 (control) suggests the prominent role of these enzymes in the synthesis of 2AP. In conclusion, this study showed evidence of the polyamines mediated 2AP biosynthesis in A. niger NFCCI 5060.
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Affiliation(s)
- Andleeb Zehra
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Harshal V Dhondge
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Vitthal T Barvkar
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India.
| | - Sanjay K Singh
- Mycology and Plant Pathology Group, Agharkar Research Institute, Pune, 411004, India
| | - Altafhusain B Nadaf
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India.
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3
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Hu S, Ren H, Song Y, Liu F, Qian L, Zuo F, Meng L. Analysis of volatile compounds by GCMS reveals their rice cultivars. Sci Rep 2023; 13:7973. [PMID: 37198224 DOI: 10.1038/s41598-023-34797-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 05/08/2023] [Indexed: 05/19/2023] Open
Abstract
Due to the similarity in the grain and difference in the market value among many rice varieties, deliberate mislabeling and adulteration has become a serious problem. To check the authenticity, we aimed to discriminate rice varieties based on their volatile organic compounds (VOCs) composition by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). The VOC profiles of Wuyoudao 4 from nine sites in Wuchang were compared to 11 rice cultivar from other regions. Multivariate analysis and unsupervised clustering showed an unambiguous distinction between Wuchang rice and non-Wuchang rice. Partial least squares discriminant analysis (PLS-DA) demonstrated a goodness of fit of 0.90 and a goodness of prediction of 0.85. The discriminating ability of volatile compounds is also supported by Random forest analysis. Our data revealed eight biomarkers including 2-acetyl-1-pyrroline (2-AP) that can be used for variation identification. Taken together, the current method can readily distinguish Wuchang rice from other varieties which it holds great potential in checking the authenticity of rice.
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Affiliation(s)
- Shengying Hu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China
- Shandong Yanggu Huetai Chemical Co., Ltd., Shandong, 252300, China
| | - Hongbo Ren
- Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China
| | - Yong Song
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China
| | - Feng Liu
- Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China
| | - Lili Qian
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Feng Zuo
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Li Meng
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China.
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China.
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4
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Xiao Q, Huang Q, Ho CT. Influence of Deamidation on the Formation of Pyrazines and Proline-Specific Compounds in Maillard Reaction of Asparagine and Proline with Glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7090-7098. [PMID: 37126799 DOI: 10.1021/acs.jafc.3c00887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Maillard reaction products obtained from the model system of binary amino acids (asparagine and proline) with glucose were first studied. GC-MS results showed that proline-specific aromatic compounds, 2,3-dihydro-1H-pyrrolizines and cyclopent[b]azepin-8(1H)-ones, were dominant among overall products, followed by pyrazines at different temperatures. Aspartic acid was first applied to model reactions as the precise control of asparagine deamidation, and lysine was further introduced into model systems for improving pyrazine formation. Quantitative results of model reaction products demonstrated that pyrazines were not significantly increased in deamidated states (Asn-Asp-Pro and Asp-Pro) while proline-specific compounds had a rapid enhancement at the same time. With excellent ability to form pyrazines, lysine did help to increase the formation of pyrazines, but still far fewer than pyrrolizines and azepines. It was assumed that proline would preferentially react with α-dicarbonyl compounds in Maillard reaction cascades with lower activation energies.
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Affiliation(s)
- Qing Xiao
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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5
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Peng J, Zhu Y, Lin F, Qi T, Yang Y, Hu Y, Li T, Zhao H. Direct Determination of 2-Acetyl-1-Pyrroline in Rice by Ultrasound-Assisted Solvent Extraction Coupled with Ultra-performance Liquid Chromatography-Tandem Mass Spectrometry. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02478-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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6
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Adak T, Mahanty A, Sarkar S, Basak N, Kumar G, Sanghamitra P, Bagchi TB, Chakraborti M. Development and validation of HS-SPME-GCMS/MS method for quantification of 2-acetyl-1-pyrroline in rice cultivars. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1185-1194. [PMID: 36908367 PMCID: PMC9998778 DOI: 10.1007/s13197-023-05674-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/21/2022] [Accepted: 01/23/2023] [Indexed: 02/05/2023]
Abstract
The commercial significance of accurate and simple quantification of 2-Acetyl-1-pyrroline (2-AP) cannot be overstated. Present study was carried out to standardize a method for extraction and accurate quantitation of 2-AP from rice grain using GC-MS/MS equipped with HS-SPME auto sampler. The effect of sample quantity, addition of solvent, grinding process, sample particle size, head space parameters and SPME fiber incubation parameters, were optimized in the developed method. Dehusked rice powder (2 g) prepared under liquid nitrogen, and passed through the 80-mesh sieve, incubated for 40 min at 80 °C in headspace, followed by fiber (DVB/Carbon WR/PDMS) saturation time of 15 min, could produce the maximum response. The recovery of 2-AP from fortified sample ranged between 7.02 and 9.02% at 50-200 ng g-1 fortification irrespective of the grain matrices used. Standard addition method was appropriate to overcome the matrix effect and recovery of 2-AP was more than 90% using this method. The developed method was further utilized for quantification of 2-AP in four Basmati and two non-Basmati aromatic rice samples. The content of 2-AP ranged between 57.17 and 147.10 ng g-1 of rice and varied with geographical location. This fully automated method could improve the work efficiency and reduce error during the volatile extraction and adsorption phase. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05674-7.
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Affiliation(s)
- Totan Adak
- ICAR-National Rice Research Institute, Cuttack, Odisha 753006 India
| | - Arabinda Mahanty
- ICAR-National Rice Research Institute, Cuttack, Odisha 753006 India
| | - Sutapa Sarkar
- ICAR-National Rice Research Institute, Cuttack, Odisha 753006 India
| | - Nabaneeta Basak
- ICAR-National Rice Research Institute, Cuttack, Odisha 753006 India
| | - Gaurav Kumar
- ICAR-National Rice Research Institute, Cuttack, Odisha 753006 India
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7
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Tian Y, Zhou Y, Gao G, Zhang Q, Li Y, Lou G, He Y. Creation of Two-Line Fragrant Glutinous Hybrid Rice by Editing the Wx and OsBADH2 Genes via the CRISPR/Cas9 System. Int J Mol Sci 2023; 24:ijms24010849. [PMID: 36614293 PMCID: PMC9820973 DOI: 10.3390/ijms24010849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 01/05/2023] Open
Abstract
Global food security has benefited from the development and promotion of the two-line hybrid rice system. Excellent eating quality determines the market competitiveness of hybrid rice varieties based on achieving the fundamental requirements of high yield and good adaptability. Developing sterile and restorer lines with improved quality for two-line hybrid breeding by editing quality genes with clustered regularly interspaced short palindromic repeat (CRISPR)/Cas9 is an efficient and practical alternative to the lengthy and laborious process of conventional breeding to improve rice quality. We edited Wx and OsBADH2 using CRISPR/Cas9 technology to produce both homozygous male sterile mutant lines and homozygous restorer mutant lines with Cas9-free. These mutants have a much lower amylose content while having a significantly higher 2-acetyl-1-pyrroline aroma content. Based on this, a fragrant glutinous hybrid rice was developed without too much effect on most agronomic traits. This study demonstrates the use of CRISPR/Cas9 in creating two-line fragrant glutinous hybrid rice by editing the components of the male sterile and the restorative lines.
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8
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Beaulieu J, Grimm C, Obando‐Ulloa J, McClung A. Volatiles recovered in novel, diverse and uncharacterized rice varieties. Cereal Chem 2022. [DOI: 10.1002/cche.10579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- J.C. Beaulieu
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing & Sensory Quality Research Unit1100 Allen Toussaint BlvdNew OrleansLAUSA70124
| | - C.C. Grimm
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing & Sensory Quality Research Unit1100 Allen Toussaint BlvdNew OrleansLAUSA70124
| | - J.M. Obando‐Ulloa
- Doctorate Program on Natural Science for the Development and Agronomy Engineering School. Technology Institute of Costa Rica (ITCR)San Carlos Technology Local Campus, Alajuela, CiudadQuesadaCosta Rica
| | - A.M. McClung
- United States Department of Agriculture, Agricultural Research Service, Dale Bumpers National Rice Research Center2890 Hwy 130 E.StuttgartAR72160
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9
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Volatile fingerprints and biomarkers of Chinese fragrant and non-fragrant japonica rice before and after cooking obtained by untargeted GC/MS-based metabolomics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India. Foods 2021; 10:foods10081917. [PMID: 34441694 PMCID: PMC8392510 DOI: 10.3390/foods10081917] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/15/2021] [Accepted: 08/15/2021] [Indexed: 11/16/2022] Open
Abstract
Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volatile profiling was subjected to untargeted analyses to identify major odorants in raw and cooked rice samples, and to understand chemical proximities among volatile profiles. Results showed that 2-AP content was remarkably increased in cooked rice compared to raw. Among the varieties studied, Pusa-1652 (Improved Kala Namak) and Kala Namak-2 were superior in the 2-AP content than Basmati varieties. Additionally, Govind Bhog, Kala Jeera and Jeera-32 had 2-AP content equivalent to or superior to Basmati rice varieties. Altogether, 18 and 22 volatiles were identified in the raw and cooked rice samples studied, respectively. Of these, ethyl butyrate, ethyl 3-methylbutanoate, 2-undecanone, ethyl benzoate, ethyl benzeneacetate, 2-methylnaphthalene, and 1-methylnaphthalene were characteristically detected in the cooked rice. The high amount of 2-ethyl-1-hexanol was uniquely found in raw rice samples, which can be a marker compound for freshly milled rice. Along with 2-AP, butanoic acid and benzoic acid derivatives, phenylethyl alcohol, ethyl 3-hydroxybutyrate, and indole may be responsible for the overall perceived characteristic Basmati-like aroma in cooked rice.
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11
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Liu J, Liu Y, Jia M, Kang X, Wang S, Sun H, Liu M, Wang A, Strappe P, Zhou Z. Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process. Food Chem 2021; 349:129173. [PMID: 33582543 DOI: 10.1016/j.foodchem.2021.129173] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 12/05/2020] [Accepted: 01/19/2021] [Indexed: 11/18/2022]
Abstract
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.
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Affiliation(s)
- Jinguang Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuqian Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Meng Jia
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xuedong Kang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Saimin Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Meng Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
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12
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Dhondge HV, Pable AA, Barvkar VT, Dastager SG, Nadaf AB. Rhizobacterial consortium mediated aroma and yield enhancement in basmati and non-basmati rice (Oryza sativa L.). J Biotechnol 2021; 328:47-58. [PMID: 33476738 DOI: 10.1016/j.jbiotec.2021.01.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 12/24/2020] [Accepted: 01/12/2021] [Indexed: 02/03/2023]
Abstract
Basmati and non-basmati rice varieties are commercially important. Aromatic rice varieties are low yielding and recently depletion in aroma is observed due to the shift towards modern agriculture. Therefore, it is necessary to restore the aroma and increase the yield through sustainable agriculture. The use of microbial bioinoculants is one of the promising ways to achieve these targets. With these objectives, rhizospheric bacterial strains Enterobacter hormaechei (AM122) and Lysinibacillus xylanilyticus (DB25) having the property of synthesizing 2-acetyl-1-pyrroline (2AP) were isolated from the rhizosphere of two aromatic rice varieties, Ambemohar-157 and Dehradun Basmati respectively and their effect on plant growth, aroma and yield enhancement under mono-inoculation and consortium conditions was analyzed. The bacterial inoculum in consortium resulted in significant improvement in vegetative growth, yield and 2AP content over mono inoculation and control. The study highlights the potential of E. hormaechei and L. xylanilyticus in plant growth, yield and aroma enhancement in basmati and non-basmati rice varieties. These strains can be taken up further for developing a commercial bioformulation.
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Affiliation(s)
- Harshal V Dhondge
- Department of Botany, Savitribai Phule Pune University, Pune, 411 007, India
| | - Anupama A Pable
- Department of Microbiology, Savitribai Phule Pune University, Pune, 411 007, India
| | - Vitthal T Barvkar
- Department of Botany, Savitribai Phule Pune University, Pune, 411 007, India
| | - Syed G Dastager
- National Collection of Industrial Microorganisms (NCIM), CSIR-National Chemical Laboratory, Pune, 411 008, India
| | - Altafhusain B Nadaf
- Department of Botany, Savitribai Phule Pune University, Pune, 411 007, India.
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13
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Wei X, Sun Q, Methven L, Elmore JS. Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline. Food Chem 2020; 339:128077. [PMID: 33152870 DOI: 10.1016/j.foodchem.2020.128077] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 11/25/2022]
Abstract
2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribution to the aroma in both fragrant and non-fragrant rice, sensory profiling was conducted with a trained panel to examine the sensory properties of six boiled rice samples, three fragrant and three non-fragrant varieties. The intensity of the popcorn note as an orthonasal odour, a retronasal flavour and as an after-effect was significantly higher in fragrant rice than in non-fragrant rice. However, panellists could not differentiate these popcorn attributes between the three different fragrant rice varieties. 2-AP was extracted from the boiled rice samples by headspace solid-phase microextraction and quantified by gas chromatography-mass spectrometry. 2-AP was below the limits of quantitation in non-fragrant varieties; however, gas chromatography-olfactometry of samples indicated the presence of 2-AP in both raw fragrant and non-fragrant rice varieties.
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Affiliation(s)
- Xuan Wei
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Qianting Sun
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
| | - J Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
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14
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Identification and quantitative determination of 2-acetyl-1-pyrroline using GC-TOF MS combined with HS and HS-SPME pretreatment. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102975] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Verma DK, Srivastav PP. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review. Food Res Int 2020; 130:108924. [DOI: 10.1016/j.foodres.2019.108924] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022]
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16
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Verma DK, Srivastav PP. Extraction, Identification and Quantification Methods of Rice Aroma Compounds with Emphasis on 2-Acetyl-1-Pyrroline (2-AP) and Its Relationship with Rice Quality: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1720231] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
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17
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Setyaningsih W, Majchrzak T, Dymerski T, Namieśnik J, Palma M. Key-Marker Volatile Compounds in Aromatic Rice ( Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS. Molecules 2019; 24:molecules24224180. [PMID: 31752176 PMCID: PMC6891657 DOI: 10.3390/molecules24224180] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/10/2019] [Accepted: 11/13/2019] [Indexed: 01/13/2023] Open
Abstract
The aroma of rice essentially contributes to the quality of rice grains. For some varieties, their aroma properties really drive consumer preferences. In this paper, using a dynamic headspace solid-phase microextraction (HS-SPME) system coupled to a two-dimensional gas chromatography (GC×GC) using a time-of-flight mass spectrometric detector (TOFMS) and multivariate analysis, the volatile compounds of aromatic and non-aromatic rice grains were contrasted to define some chemical markers. Fifty-one volatile compounds were selected for principal component analysis resulting in eight key-marker volatile compounds (i.e., pentanal, hexanal, 2-pentyl-furan, 2,4-nonadienal, pyridine, 1-octen-3-ol and (E)-2-octenal) as responsible for the differences between aromatic and non-aromatic rice varieties. The factors that are most likely to affect the HS-SPME efficiency for the aforementioned key-marker compounds were evaluated using a 2III5−2 fractional factorial design in conjunction with multi-response optimisation. The method precision values, expressed as % of coefficient of variation (CV), were ranging from 1.91% to 26.90% for repeatability (n = 9) and 7.32% to 37.36% for intermediate precision (n = 3 × 3). Furthermore, the method was successfully applied to evaluate the volatile compounds of rice varieties from some Asian countries.
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Affiliation(s)
- Widiastuti Setyaningsih
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora No. 1, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia;
| | - Tomasz Majchrzak
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12 Str., 80-233 Gdańsk, Poland; (T.M.); (T.D.); (J.N.)
| | - Tomasz Dymerski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12 Str., 80-233 Gdańsk, Poland; (T.M.); (T.D.); (J.N.)
| | - Jacek Namieśnik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12 Str., 80-233 Gdańsk, Poland; (T.M.); (T.D.); (J.N.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, IVAGRO, Campus del Rio San Pedro, University of Cadiz, Puerto Real, 11510 Cadiz, Spain
- Correspondence: ; Tel.: +34-956-016-775
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18
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Ji X. Investigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS‐SPME/GC‐MS combined with multivariate statistical analysis. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14309] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaoyue Ji
- Advanced Analysis & Testing Center Nanjing Forestry University Nanjing P.R. China
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19
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Custodio MC, Cuevas RP, Ynion J, Laborte AG, Velasco ML, Demont M. Rice quality: How is it defined by consumers, industry, food scientists, and geneticists? Trends Food Sci Technol 2019; 92:122-137. [PMID: 31787805 PMCID: PMC6876681 DOI: 10.1016/j.tifs.2019.07.039] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 07/12/2019] [Accepted: 07/17/2019] [Indexed: 11/28/2022]
Abstract
BACKGROUND Quality is a powerful engine in rice value chain upgrading. However, there is no consensus on how "rice quality" should be defined and measured in the rice sector. SCOPE AND APPROACH We adopt a Lancasterian definition of rice quality as a bundle of intrinsic and extrinsic attributes. We then review how rice quality is (i) perceived and defined by consumers and industry stakeholders in rice value chains in Southeast and South Asia; (ii) measured and defined by food technologists; and (iii) predicted through genetics. KEY FINDINGS AND CONCLUSIONS Consumers are heterogeneous with respect to their perceived differentiation of rice quality among regions, countries, cities, and urbanization levels. Premium quality is defined by nutritional benefits, softness and aroma in Southeast Asia, and by the physical appearance of the grains (uniformity, whiteness, slenderness), satiety, and aroma in South Asia. These trends are found to be consistent with industry perceptions and have important implications for regional and national breeding programs in terms of tailoring germplasm to regions and rice varieties to specific local market segments. Because rice is traded internationally, there is a need to standardize definitions of rice quality. However, food technologists have not reached unanimity on quality classes and measurement; routine indicators need to be complemented by descriptive profiles elicited through sensory evaluation panels. Finally, because rice quality is controlled by multiple interacting genes expressed through environmental conditions, predicting grain quality requires associating genetic information with grain quality phenotypes in different environments.
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20
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Uawisetwathana U, Karoonuthaisiri N. Metabolomics for rice quality and traceability: feasibility and future aspects. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.08.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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21
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Xie L, Tang S, Wei X, Jiao G, Sheng Z, Hu P. An optimized analysis of 2‐acetyl‐1‐pyrroline content diversity in the core collection of aromatic rice germplasm (
Oryza sativa
L.). Cereal Chem 2019. [DOI: 10.1002/cche.10166] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Li‐Hong Xie
- China National Rice Research Institute Hangzhou China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology Hangzhou China
| | - Shao‐Qing Tang
- China National Rice Research Institute Hangzhou China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology Hangzhou China
| | - Xiang‐Jin Wei
- China National Rice Research Institute Hangzhou China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology Hangzhou China
| | - Gui‐Ai Jiao
- China National Rice Research Institute Hangzhou China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology Hangzhou China
| | - Zhong‐Hua Sheng
- China National Rice Research Institute Hangzhou China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology Hangzhou China
| | - Pei‐Song Hu
- China National Rice Research Institute Hangzhou China
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology Hangzhou China
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22
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Pico J, Reguilón MP, Bernal J, Gómez M. Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Lee Y, Oh Y, Kim T, Cho Y. Quantitation of 2-acetyl-1-pyrroline in aseptic-packaged cooked fragrant rice by HS-SPME/GC-MS. Food Sci Nutr 2019; 7:266-272. [PMID: 30680180 PMCID: PMC6341145 DOI: 10.1002/fsn3.879] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 10/09/2018] [Accepted: 10/11/2018] [Indexed: 01/13/2023] Open
Abstract
Aseptic-packaged cooked rice (APCR) is a rice-based food product with a rapidly increasing market size, and APCR made of fragrant rice (FR) has recently appeared on the market. The fragrance of FR is produced by a combination of odoriferous compounds, among which 2-acetyl-1-pyrroline (2AP) has been identified as the most important contributor to overall aroma. This study describes the development of a method to quantify 2AP in FR-based APCR using headspace solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The recovery of 2AP spiked into APCR was lower than 10%, which suggests significant matrix effects and inappropriateness of external standard-based calibration. For standard addition calibration method, up to 1,000 ng of 2AP were spiked into APCR containing 0% to 100% FR. Subsequent regression analyses of recovered peak area (Y) as a function of the amount of 2AP spiked (X) yielded highly linear calibration curves (R 2 > 0.9917) with consistent slopes (RSD = 2.7%), regardless of FR composition. Y-intercepts, however, which represent the amount of 2AP in APCR without spiking, increased linearly (R 2 = 0.9898) in proportion to the composition of FR in the APCR. The amount of 2AP in APCR, determined by extrapolating the standard addition calibration curves, also increased linearly (R 2 = 0.9963) as a function of FR composition. Practicality of developed method was tested by monitoring 2AP contents in APCR under realistic storage conditions, which successfully demonstrated 38% and 60% 2AP reductions in APCR of 20% FR after 1 and 2 months of storage at 25°C, respectively. The present study demonstrates that a standard addition method, whereby up to 1,000 ng of 2AP standard is spiked into 4 g of APCR containing 5%-100% FR in a 20-mL headspace vial followed by SPME/GC-MS, may serve as an effective means of quantitating 2AP in fragrant rice-based APCR.
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Affiliation(s)
| | - Yejin Oh
- CJ Jeiljedang CorporationSeoulKorea
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24
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Hoffmann JF, Bassinello PZ, Colombari Filho JM, Lindemann IDS, Elias MC, Takeoka GR, Vanier NL. Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics. Cereal Chem 2018. [DOI: 10.1002/cche.10121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Jessica Fernanda Hoffmann
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel Universidade Federal de Pelotas Pelotas Brasil
| | | | | | - Igor da Silva Lindemann
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel Universidade Federal de Pelotas Pelotas Brasil
| | - Moacir Cardoso Elias
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel Universidade Federal de Pelotas Pelotas Brasil
| | - Gary R. Takeoka
- Healthy Processed Foods Research USDA, ARS, PWA, WRRC‐PFR Albany California
| | - Nathan Levien Vanier
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel Universidade Federal de Pelotas Pelotas Brasil
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25
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Effects of milling on aromatics, lipophilic phytonutrients, and fatty acids in unprocessed white rice of scented rice 'Cheonjihyang-1-se '. Food Sci Biotechnol 2018; 27:383-392. [PMID: 30263761 DOI: 10.1007/s10068-017-0259-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 10/27/2017] [Accepted: 11/10/2017] [Indexed: 12/11/2022] Open
Abstract
To understand effects of milling, scented rice 'Cheonjihyang-1-se' was milled from 10 to 140 s and changes in volatiles, phytonutrients, and fatty acids were evaluated. Among 43 identified odor-active compounds, four volatiles, including hexan-3-one, exhibited decreases of up to 78%, while four others including (E)-non-2-enal, increased following milling. Levels of 2-acetyl-1-pyrroline, the most distinctive popcorn-flavoring compound in scented rice, were not affected by the degree of milling (DM). Partial least squares discriminant analyses of volatiles were able to differentiate white rice according to the DM. Benzene and 2-pentylfuran showed the highest variable importance in projection scores, which could be applied in estimating the DM of rice. Milling significantly decreased tocopherols, tocotrienols, squalene, phytosterols contents and oleic acid composition, while palmitic acid composition was increased. These results suggest milling-dependent variations in phytonutrient levels and lipid composition, as well as changes in aroma and subsequent market quality, in 'Cheonjihyang-1-se' rice.
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26
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Wijit N, Prasitwattanaseree S, Mahatheeranont S, Wolschann P, Jiranusornkul S, Nimmanpipug P. Estimation of Retention Time in GC/MS of Volatile Metabolites in Fragrant Rice Using Principle Components of Molecular Descriptors. ANAL SCI 2018; 33:1211-1217. [PMID: 29129857 DOI: 10.2116/analsci.33.1211] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A quantitative structure-retention relationship (QSRR) study was applied for an estimation of retention times of secondary volatile metabolites in Thai jasmine rice. In this study, chemical components in rice seed were extracted using solvent extraction, then separated and identified by gas chromatography-mass spectrometry (GC-MS). A set of molecular descriptors was generated for these substances obtained from GC-MS analysis to numerically represent the molecular structure of such compounds. Principal component analysis (PCA) and principal component regression analysis (PCR) were used to model the retention times of these compounds as a function of the theoretically derived descriptors. The best fitted regression model was obtained with R-squared of 0.900. The informative chemical properties related to retention time were elucidated. The results of this study demonstrate clearly that the combination of molecular weight and autocorrelation functions of two dimensional interatomic distance, which are molecular polarizability, atom identity, sigma charge, sigma electronegativity and polarizability, can be considered as comprehensive factors for predicting the retention times of volatile compounds in rice.
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Affiliation(s)
- Nataporn Wijit
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science and Graduate School, Chiang Mai University
| | | | - Sugunya Mahatheeranont
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science and Graduate School, Chiang Mai University
| | - Peter Wolschann
- Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna.,Institute of Theoretical Chemistry, University of Vienna
| | | | - Piyarat Nimmanpipug
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science and Graduate School, Chiang Mai University
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27
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Peddamma SK, Ragichedu PK, Maddala S, Sanjeeva Rao D, Lella VSR, Konne K, Sripada P, S GK, Singh AK, Maganti SM. Insight of aroma in brown rice through chemical assessment of 2-Acetyl-1-pyrroline (2AP) in aromatic germplasm of India. Cereal Chem 2018. [DOI: 10.1002/cche.10081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
| | | | | | | | | | - Kalyan Konne
- CSIR-Indian Institute of Chemical Technology; Hyderabad India
| | | | | | - A. K. Singh
- ICAR-Indian Agricultural Research Institute; Delhi India
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28
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Akhoundzadeh H, Gholami A, Masoum S, Moazeni-Pourasil RS. Headspace Solid-Phase Microextraction GC–MS for Rapid Rice Aroma Analysis Using Optimization Tools. Chromatographia 2018. [DOI: 10.1007/s10337-018-3517-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Extraction and in vitro antioxidant capacity evaluation of phenolic compounds from pigmented aromatic rice (Oryzae sativa L.) cultivars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-017-9616-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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30
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Bett-Garber KL, Bryant RJ, Grimm CC, Chen MH, Lea JM, McClung AM. Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets. Cereal Chem 2017. [DOI: 10.1094/cchem-09-16-0244-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Karen L. Bett-Garber
- Southern Regional Research Center, USDA, ARS, New Orleans, LA, U.S.A. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
| | - Rolfe J. Bryant
- Dale Bumpers National Rice Research Center, USDA, ARS, Stuttgart, AR, U.S.A
| | - Casey C. Grimm
- Southern Regional Research Center, USDA, ARS, New Orleans, LA, U.S.A. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
| | - Ming-Hsuan Chen
- Dale Bumpers National Rice Research Center, USDA, ARS, Stuttgart, AR, U.S.A
| | - Jeanne M. Lea
- Southern Regional Research Center, USDA, ARS, New Orleans, LA, U.S.A. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
| | - Anna M. McClung
- Dale Bumpers National Rice Research Center, USDA, ARS, Stuttgart, AR, U.S.A
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31
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Attar U, Hinge V, Zanan R, Adhav R, Nadaf A. Identification of aroma volatiles and understanding 2-acetyl-1-pyrroline biosynthetic mechanism in aromatic mung bean ( Vigna radiata (L.) Wilczek). PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2017; 23:443-451. [PMID: 28461731 PMCID: PMC5391348 DOI: 10.1007/s12298-017-0414-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 12/11/2016] [Accepted: 01/05/2017] [Indexed: 06/07/2023]
Abstract
Mung bean having high food value and easily digestible proteins, is one of the socioeconomically important crop of India. Among the varied cultivars, Sona mung is having aroma and hence popularly cultivated in the pockets of Ganga river basin at Bhutnir char village of Malda District in the West Bengal state. In the present study, aroma volatiles with special reference to 2-acetyl-1-pyrroline (2AP) were analyzed using HS-SPME-GCMS from Sona mung bean and compared with non-scented mung bean (PHULE M-9339). 26 volatiles in seeds of Sona mung and 20 in non-scented mung bean were identified, in which 3,7-dimethyl-6-octenal, (2E)-2-decen-1-ol, 2-ethyl-1-dodecanol and 3,5,5-trimethyl-2-cyclohexene-1-one are first time reported. 0.19 ± 0.001 ppm 2AP was recorded in Sona mung seeds whereas it was not detected in non-scented mung bean. PCA analysis indicated that 2AP, octanal, 1 pentanol, decanal, phenylmethanol and 2-nonen-1-ol were the major contributors in the aroma of Sona mung bean. The significantly higher level proline, methylglyoxal and lower level of BADH2 transcript were detected in Sona mung than non-scented mung, suggesting similar 2AP biosynthesis mechanism in Sona mung bean as reported in scented rice, sorghum and soybean.
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Affiliation(s)
- Usmangani Attar
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
| | - Vidya Hinge
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
| | - Rahul Zanan
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
| | - Rahul Adhav
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
| | - Altafhusain Nadaf
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
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32
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Wakte K, Zanan R, Hinge V, Khandagale K, Nadaf A, Henry R. Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:384-395. [PMID: 27376959 DOI: 10.1002/jsfa.7875] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 06/13/2016] [Accepted: 06/24/2016] [Indexed: 05/22/2023]
Abstract
Rice is the staple food of around 3 billion people, most of them in Asia which accounts for 90% of global rice consumption. Aromatic rices have been preferred over non-aromatic rice for hundreds of years. They have a premium value in national as well as international market owing to their unique aroma and quality. Many researchers were involved in identifying the compound responsible for the pleasant aroma in aromatic rice in the 20th century. However, due to its unstable nature, 2-acetyl-1-pyrroline (2AP) was discovered very late, in 1982. Buttery and co-workers found 2AP to be the principal compound imparting the pleasant aroma to basmati and other scented rice varieties. Since then, 2AP has been identified in all fragrant rice (Oryza sativa L.) varieties and a wide range of plants, animals, fungi, bacteria and various food products. The present article reviews in detail biochemical and genetic aspects of 2AP in living systems. The site of synthesis, site of storage and stability in plant systems in vivo is of interest. This compound requires more research on stability to facilitate use as a food additive. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Kantilal Wakte
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Rahul Zanan
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Vidya Hinge
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Kiran Khandagale
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Altafhusain Nadaf
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Robert Henry
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St Lucia, QLD, 4072, Australia
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33
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Zhao Q, Shen Q, Guo R, Wu J, Dai ZY. Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2013.873965] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Qiaoling Zhao
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qing Shen
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Rui Guo
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Jiajia Wu
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Zhi-yuan Dai
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
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34
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Analysis of Odorants in Marking Fluid of Siberian Tiger (Panthera tigris altaica) Using Simultaneous Sensory and Chemical Analysis with Headspace Solid-Phase Microextraction and Multidimensional Gas Chromatography-Mass Spectrometry-Olfactometry. Molecules 2016; 21:molecules21070834. [PMID: 27347921 PMCID: PMC6273184 DOI: 10.3390/molecules21070834] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 06/10/2016] [Accepted: 06/15/2016] [Indexed: 01/02/2023] Open
Abstract
Scent-marking is the most effective method of communication in the presence or absence of a signaler. These complex mixtures result in a multifaceted interaction triggered by the sense of smell. The objective was to identify volatile organic compound (VOC) composition and odors emitted by total marking fluid (MF) associated with Siberian tigers (Panthera tigris altaica). Siberian tiger, an endangered species, was chosen because its MF had never been analyzed. Solid phase microextraction (SPME) for headspace volatile collection combined with multidimensional gas chromatography-mass spectrometry-olfactometry for simultaneous chemical and sensory analyses were used. Thirty-two VOCs emitted from MF were identified. 2-acetyl-1-pyrroline, the sole previously identified compound responsible for the "characteristic" odor of P. tigris MF, was identified along with two additional compounds confirmed with standards (urea, furfural) and four tentatively identified compounds (3-methylbutanamine, (R)-3-methylcyclopentanone, propanedioic acid, and 3-hydroxybutanal) as being responsible for the characteristic aroma of Siberian tiger MF. Simultaneous chemical and sensory analyses improved characterization of scent-markings and identified compounds not previously reported in MF of other tiger species. This research will assist animal ecologists, behaviorists, and zookeepers in understanding how scents from specific MF compounds impact tiger and wildlife communication and improve management practices related to animal behavior. Simultaneous chemical and sensory analyses is applicable to unlocking scent-marking information for other species.
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35
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Functional Characterization of 9-/13-LOXs in Rice and Silencing Their Expressions to Improve Grain Qualities. BIOMED RESEARCH INTERNATIONAL 2016; 2016:4275904. [PMID: 27403427 PMCID: PMC4925972 DOI: 10.1155/2016/4275904] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2015] [Accepted: 04/24/2016] [Indexed: 12/03/2022]
Abstract
Lipoxygenases (LOXs) are involved in oxidative rancidity and render rice unsuitable for human consumption. Here, RNA interference- (RNAi-) induced gene expression inhibition was used to analyze the functions of the bran/seed-specific LOXs in rice. r9-LOX1 and L-2 (9-LOX category) were the candidate genes expressing a bran/seed-specific LOX, while RCI-1 was (13-LOX category) a plastid-specific LOX. Real-time PCR showed that three LOXs were cultivar/tissue specific expression on a certain level. r9-LOX1 and L-2 were generally much higher in active bran/seed than in stabilized bran, mature seed, and regenerated plant. RCI-1 was barely expressed in seed. In transgenic lines, r9-LOX1, as well as L-2, expression was dramatically downregulated, compared to the nontransgenic controls. SPME/GC-MS analysis of r9-LOX1 RNAi transgenic lines showed 74.33% decrease in nonanal content (formed during oxidation of linoleic acid by lipoxygenase), but 388.24% increase in acetic acid and 184.84% hexanal (direct products of 13-LOX). These results indicate that r9-LOX1 positively regulates the amount of nonanal but negatively regulates acetic acid and hexanal. The negative regulation may be due to a mechanism of negative feedback between LOX family members. The information will help comprehensively understand the function of the bran/seed-specific LOXs, r9-LOX1, and improve the storage quality in the future.
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Hopfer H, Jodari F, Negre-Zakharov F, Wylie PL, Ebeler SE. HS-SPME-GC-MS/MS Method for the Rapid and Sensitive Quantitation of 2-Acetyl-1-pyrroline in Single Rice Kernels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4114-4120. [PMID: 27133457 DOI: 10.1021/acs.jafc.6b00703] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Demand for aromatic rice varieties (e.g., Basmati) is increasing in the US. Aromatic varieties typically have elevated levels of the aroma compound 2-acetyl-1-pyrroline (2AP). Due to its very low aroma threshold, analysis of 2AP provides a useful screening tool for rice breeders. Methods for 2AP analysis in rice should quantitate 2AP at or below sensory threshold level, avoid artifactual 2AP generation, and be able to analyze single rice kernels in cases where only small sample quantities are available (e.g., breeding trials). We combined headspace solid phase microextraction with gas chromatography tandem mass spectrometry (HS-SPME-GC-MS/MS) for analysis of 2AP, using an extraction temperature of 40 °C and a stable isotopologue as internal standard. 2AP calibrations were linear between the concentrations of 53 and 5380 pg/g, with detection limits below the sensory threshold of 2AP. Forty-eight aromatic and nonaromatic, milled rice samples from three harvest years were screened with the method for their 2AP content, and overall reproducibility, observed for all samples, ranged from 5% for experimental aromatic lines to 33% for nonaromatic lines.
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Affiliation(s)
- Helene Hopfer
- Department of Viticulture & Enology, University of California, Davis , Davis, California 95616, United States
- Food Safety & Measurement Facility, University of California, Davis , Davis, California 95616, United States
| | - Farman Jodari
- Rice Experiment Station, California Cooperative Rice Research Foundation , Biggs, California 95917, United States
| | - Florence Negre-Zakharov
- Department of Plant Sciences, University of California, Davis , Davis, California 95616, United States
| | - Phillip L Wylie
- Agilent Technologies, Inc. , Wilmington, Delaware 19808, United States
| | - Susan E Ebeler
- Department of Viticulture & Enology, University of California, Davis , Davis, California 95616, United States
- Food Safety & Measurement Facility, University of California, Davis , Davis, California 95616, United States
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Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate. Food Chem 2016; 197:965-71. [DOI: 10.1016/j.foodchem.2015.11.060] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 11/01/2015] [Accepted: 11/12/2015] [Indexed: 11/21/2022]
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Lasekan O, Hosnas R, Ng S, Lin M, Azeez S, Teoh L, Gholivand S, Shittu R. Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” ( Manihot esculentaCrantz). CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2015.1074944] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Comparative Characterization of Aroma Volatiles and Related Gene Expression Analysis at Vegetative and Mature Stages in Basmati and Non-Basmati Rice (Oryza sativa L.) Cultivars. Appl Biochem Biotechnol 2015; 178:619-39. [DOI: 10.1007/s12010-015-1898-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Accepted: 10/09/2015] [Indexed: 10/22/2022]
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Kaikavoosi K, Kad TD, Zanan RL, Nadaf AB. 2-Acetyl-1-pyrroline augmentation in scented indica rice (Oryza sativa L.) varieties through Δ(1)-pyrroline-5-carboxylate synthetase (P5CS) gene transformation. Appl Biochem Biotechnol 2015; 177:1466-79. [PMID: 26340891 DOI: 10.1007/s12010-015-1827-4] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Accepted: 08/26/2015] [Indexed: 11/25/2022]
Abstract
2-Acetyl-1-pyrroline (2AP) has been identified as a principal aroma compound in scented rice varieties. Δ(1)-Pyrroline-5-carboxylate synthetase (P5CS) gene is reported to regulate the proline synthesis in plants and acts as the precursor of 2AP. Two scented indica rice varieties, namely Ambemohar 157 and Indrayani, were subjected to Agrobacterium tumefaciens-mediated genetic transformation containing P5CS gene. Overexpression of P5CS led to a significant increase in proline, P5CS enzyme activity and 2AP levels in transgenic calli, vegetative plant parts, and seeds over control in both the varieties. 2AP level increased more than twofold in transgenic seeds in both varieties. This is the first report of enhancement in 2AP content through overexpression of using P5CS gene, indicating the role of proline as a precursor amino acid in the biosynthesis of 2AP in scented rice.
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Affiliation(s)
| | - Trupti D Kad
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Rahul L Zanan
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Altafhusain B Nadaf
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India.
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Raffo A, Carcea M, Castagna C, Magrì A. Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds. J Chromatogr A 2015; 1406:266-78. [DOI: 10.1016/j.chroma.2015.06.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 06/02/2015] [Accepted: 06/05/2015] [Indexed: 11/25/2022]
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Anacleto R, Cuevas RP, Jimenez R, Llorente C, Nissila E, Henry R, Sreenivasulu N. Prospects of breeding high-quality rice using post-genomic tools. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2015; 128:1449-66. [PMID: 25993897 DOI: 10.1007/s00122-015-2537-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Accepted: 05/08/2015] [Indexed: 05/15/2023]
Abstract
The holistic understanding derived from integrating grain quality and sensory research outcomes in breeding high-quality rice in the light of post-genomics resources has been synthesized. Acceptance of new rice genotypes by producers and consumers hinges not only on their potential for higher yield but recent emphasis has also been on premium-value genotypes that have the ability to satisfy consumer preferences for grain quality. This review article provides insights into how to link grain quality attributes and sensory perception to support breeding superior rice varieties. Recent advances in quality profiling and omics technologies have provided efficient approaches to identify the key genes and biochemical markers involved in rice quality traits. Emphasis has been given to the upcoming area of holistic understanding of grain quality and attributes derived from sensory evaluation to leverage integrative gene discovery strategies that enable breeding programs to efficiently tap the huge genetic diversity in rice for novel genes that enhance rice food quality.
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Affiliation(s)
- Roslen Anacleto
- International Rice Research Institute, DAPO Box 7777, Metro Manila, 1301, Philippines,
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Vemireddy LR, Satyavathi VV, Siddiq EA, Nagaraju J. Review of methods for the detection and quantification of adulteration of rice: Basmati as a case study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3187-202. [PMID: 26028701 PMCID: PMC4444904 DOI: 10.1007/s13197-014-1579-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/08/2014] [Accepted: 09/16/2014] [Indexed: 11/24/2022]
Abstract
Rice is a staple and widely grown crop endowed with rich genetic diversity. As it is difficult to differentiate seeds of various rice varieties based on visual observation accurately, the harvested seeds and subsequent processed products are highly prone to adulteration with look-alike and low quality seeds by the dishonest traders. To protect the interests of importing countries and consumers, several methods have been employed over the last few decades for unambiguous discrimination of cultivars, accurate quantification of the adulterants, and for determination of cultivated geographical area. With recent advances in biotechnology, DNA based techniques evolved rapidly and proved successful over conventional non-DNA based methods to purge the problem of adulteration at commercial level. In the current review, we made an attempt to summarize the existing methods of adulteration detection and quantification in a comprehensive manner by providing Basmati as a case study to enable the traders to arrive at a quick resolution in choosing the apt method to eliminate the adulteration practice in the global rice industry.
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Affiliation(s)
- Lakshminarayana R. Vemireddy
- />Institute of Biotechnology, Acharya NG Ranga Agricultural University, Rajendranagar, Hyderabad, 500030 AP India
| | - V. V. Satyavathi
- />Laboratory of Molecular Genetics, Centre for DNA Fingerprinting and Diagnostics, Nampally, Hyderabad, AP India
| | - E. A. Siddiq
- />Institute of Biotechnology, Acharya NG Ranga Agricultural University, Rajendranagar, Hyderabad, 500030 AP India
| | - J. Nagaraju
- />Laboratory of Molecular Genetics, Centre for DNA Fingerprinting and Diagnostics, Nampally, Hyderabad, AP India
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44
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High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality. Food Chem 2015; 172:305-13. [DOI: 10.1016/j.foodchem.2014.09.082] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Revised: 09/04/2014] [Accepted: 09/05/2014] [Indexed: 11/22/2022]
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45
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Deshmukh Y, Khare P, Patra DD, Nadaf AB. HS-SPME-GC-FID method for detection and quantification ofBacillus cereusATCC 10702 mediated 2-acetyl-1-pyrroline. Biotechnol Prog 2014; 30:1356-63. [DOI: 10.1002/btpr.1989] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2014] [Revised: 08/28/2014] [Indexed: 11/10/2022]
Affiliation(s)
- Yogita Deshmukh
- Agronomy and Soil Science Division; CSIR-CIMAP Lucknow 226015 India
| | - Puja Khare
- Agronomy and Soil Science Division; CSIR-CIMAP Lucknow 226015 India
| | - D. D. Patra
- Agronomy and Soil Science Division; CSIR-CIMAP Lucknow 226015 India
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Qi M, Chen J, Sun X, Deng X, Niu Y, Xie P. Development of models for predicting the predominant taste and odor compounds in Taihu Lake, China. PLoS One 2012; 7:e51976. [PMID: 23284835 PMCID: PMC3526486 DOI: 10.1371/journal.pone.0051976] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Accepted: 11/08/2012] [Indexed: 11/17/2022] Open
Abstract
Taste and odor (T&O) problems, which have adversely affected the quality of water supplied to millions of residents, have repeatedly occurred in Taihu Lake (e.g., a serious odor accident occurred in 2007). Because these accidents are difficult for water resource managers to forecast in a timely manner, there is an urgent need to develop optimum models to predict these T&O problems. For this purpose, various biotic and abiotic environmental parameters were monitored monthly for one year at 30 sites across Taihu Lake. This is the first investigation of this huge lake to sample T&O compounds at the whole-lake level. Certain phytoplankton taxa were important variables in the models; for instance, the concentrations of the particle-bound 2-methylisoborneol (p-MIB) were correlated with the presence of Oscillatoria, whereas those of the p-β-cyclocitral and p-β-ionone were correlated with Microcystis levels. Abiotic factors such as nitrogen (TN, TDN, NO3-N, and NO2-N), pH, DO, COND, COD and Chl-a also contributed significantly to the T&O predictive models. The dissolved (d) T&O compounds were related to both the algal biomass and to certain abiotic environmental factors, whereas the particle-bound (p) T&O compounds were more strongly related to the algal presence. We also tested the validity of these models using an independent data set that was previously collected from Taihu Lake in 2008. In comparing the concentrations of the T&O compounds observed in 2008 with those concentrations predicted from our models, we found that most of the predicted data points fell within the 90% confidence intervals of the observed values. This result supported the validity of these models in the studied system. These models, basing on easily collected environmental data, will be of practical value to the water resource managers of Taihu Lake for evaluating the probability of T&O accidents.
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Affiliation(s)
- Min Qi
- Donghu Experimental Station of Lake Ecosystems, State Key Laboratory of Freshwater Ecology and Biotechnology of China, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, Hubei, People's Republic of China
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Bryant RJ, McClung AM, Grimm C. Development of a single kernel analysis method for detection of 2-acetyl-1-pyrroline in aromatic rice germplasm. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s11694-012-9121-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Wakte KV, Kad TD, Zanan RL, Nadaf AB. Mechanism of 2-acetyl-1-pyrroline biosynthesis in Bassia latifolia Roxb. flowers. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2011; 17:231-7. [PMID: 23573014 PMCID: PMC3550574 DOI: 10.1007/s12298-011-0075-5] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The flowers of Bassia latifolia are known to contain 2-acetyl-1-pyrroline (2AP), the compound responsible for pleasant aroma in basmati and other scented rice. Four growth stages of Bassia flowers were identified and 2AP contents were analysed in each stage. It was found that 2AP (3.30 ppm) gets synthesized only in fleshy corolla of mature flowers (fourth stage). The activity of γ-aminobutyraldehyde dehydrogenase (AADH); an enzyme responsible for synthesis of γ-aminobutyricacid (GABA) from γ-aminobutyraldehyde (GABald) was assessed in these four stages. The AADH activity was absent in the fourth stage. It was concluded that ceased activity of AADH in fourth stage flowers leads to the accumulation of γ-aminobutyraldehyde which is cyclised spontaneously to Δ(1)-pyrroline, the key precursor of 2AP. Δ(1)-pyrroline further reacts unenzymatically with methylglyoxal to form 2AP.
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Affiliation(s)
| | - Trupti D. Kad
- Department of Botany, University of Pune, Pune, 411007 India
| | - Rahul L. Zanan
- Department of Botany, University of Pune, Pune, 411007 India
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49
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Grimm CC, Champagne ET, Lloyd SW, Easson M, Condon B, McClung A. Analysis of 2-Acetyl-1-Pyrroline in Rice by HSSE/GC/MS. Cereal Chem 2011. [DOI: 10.1094/cchem-09-10-0136] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Casey C. Grimm
- USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124
- Corresponding author. Phone: (504) 286-4293. Fax: (504) 286-4419. E-mail:
| | - Elaine T. Champagne
- USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124
| | - Steven W. Lloyd
- USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124
| | - Michael Easson
- USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124
| | - Brian Condon
- USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124
| | - Anna McClung
- USDA-ARS-Dale Bumpers National Rice Research Center, 2890 Highway 130 E, Stuttgart, AR 72160
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50
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Liu TT, Yang TS. Effects of an Industrial Milling Process on Change of Headspace Volatiles in Yihchuan Aromatic Rice. Cereal Chem 2011. [DOI: 10.1094/cchem-07-10-0101] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tai-Ti Liu
- Department of Food Science, Yuanpei University, No. 306 Yuanpei Street, Hsinchu 30015, Taiwan
| | - Tsung-Shi Yang
- Department of Cosmeceutics, China Medical University, No. 91, Hsueh-Shih Road, Taichung 40402, Taiwan
- Corresponding author. E-mail:
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