Dynamic Changes in Vitamin E Biosynthesis during Germination in Brown Rice (Oryza sativa L.)
文献类型： 外文期刊
作者： Kong, Leilei 1 ; Lin, Yingxin 2 ; Liang, Jiayan 1 ; Hu, Xiaodan 1 ; Ashraf, Umair 3 ; Guo, Xinbo 2 ; Bai, Song 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Rice Res Inst, Guangdong Key Lab New Technol Rice Breeding, Guangdong Rice Engn Lab, Guangzhou 510640, Peoples R China
2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
3.Univ Educ, Dept Bot, Div Sci & Technol, Lahore 54770, Punjab, Pakistan
关键词： brown rice; germination; vitamin E; biosynthesis
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 20 期
页码：
收录情况： SCI
摘要： The present study investigated the dynamic changes in vitamin E and gene expression within its biosynthetic pathway during three germination periods of four brown rice cultivars with different seed coat colors. The results reveal that the vitamin E content increased during the germination process of all brown rice cultivars. Moreover, the content of alpha-tocopherol, alpha-tocotrienol, and beta-tocopherol significantly increased at the later stage of germination. The expression levels of DXS1 and gamma-TMT genes in all cultivars were significantly increased, whilst the HGGT gene expression levels of G6 and XY cultivars increased significantly at the later stage of brown rice germination. In addition, the expression levels of MPBQ/MT2 in G1 and G6 cultivars, and TC expression levels in G2 and G6 cultivars were substantially increased at the later stage of germination. Overall, the up-regulation of MPBQ/MT2, gamma-TMT, and TC genes doubled the content of alpha-tocopherol, alpha-tocotrienol, and beta-tocopherol, and the total vitamin E content of brown rice was at its highest at 96HAT. The utilization of the germination period can effectively improve the nutritional value of brown rice, which can be used for the development and utilization of brown rice for healthy rice products.
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