Metabolomics revealed metabolite biomarkers of antioxidant properties and flavonoid metabolite accumulation in purple rice after grain filling

Xiong, Qiangqiang; Zhang, Jiao; Sun, Changhui; Wang, Runnan; Wei, Haiyan; He, Haohua; Zhou, Dahu; Zhang, Hongcheng; Jun, Zhu

doi:10.1016/j.fochx.2023.100720

Cited by 13 publications

(8 citation statements)

References 40 publications

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“…By referring to our previously published data on metabolites in five stages ( Xiong et al, 2023 ), we performed a correlation analysis to examine the relationship between differentially abundant metabolites and amino acid levels in various stages of purple rice. The analysis explored the relationships between the levels of the identified metabolites citric acid, L-isoleucine, trigonelline, and L-glutamate and amino acid ( Fig.…”

Section: Resultsmentioning

confidence: 99%

“…We performed correlation analysis between the levels of differentially abundant metabolites and major nutrient components during purple rice grain filling at various stages using our previously published metabolite data from five stages ( Xiong, Zhang, et al, 2023 ). The analysis explored the relationships between the identified metabolites citric acid, L-isoleucine, trigonelline, and L-glutamate and the contents of major nutrient components (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…In relation to our previously released metabolite information throughout five stages ( Xiong, Zhang, et al, 2023 ), we performed a correlation examination between differentially abundant metabolites and the mineral components Fe, Mn, Zn, Cu, Ca, Mg, and Se at various stages of purple rice grain filling. The correlations between the identified metabolites (citric acid, L-isoleucine, trigonelline, and L-glutamate) and the mineral elements Fe, Mn, Zn, Cu, Ca, Mg, and Se were investigated (Fig.…”

Section: Resultsmentioning

confidence: 99%

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Biomarkers of the main nutritional components in purple rice during five successive grain filling stages

Xiong,

Lu,

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Biomarkers of the main nutritional components in purple rice during five successive grain filling stages

Xiong,

Lu,

et al. 2024

Food Chemistry: X

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“…The quantification of flavonoid metabolites followed the methods of Xiong et al (2023) [28]. Precise measurements were taken using an analytical balance for the flavonoids and phenolic compounds, and detailed information about the standards can be found in Supplementary Materials Table S1.…”

Section: Quantitative Detection Of Flavonoids and Phenolic Substancesmentioning

confidence: 99%

Metabolomics Reveals Antioxidant Metabolites in Colored Rice Grains

Zhu,

Wang,

Zhang

et al. 2024

Metabolites

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Colored rice is richer in nutrients and contains more nutrients and bioactive substances than ordinary white rice. Moderate consumption of black (purple) rice has a variety of physiological effects, such as antioxidant effects, blood lipid regulation, and blood sugar control. Therefore, we utilized nontargeted metabolomics, quantitative assays for flavonoid and phenolic compounds, and physiological and biochemical data to explore the correlations between metabolites and the development of antioxidant characteristics in pigmented rice seeds. The findings indicated that, among Yangjinnuo 818 (YJN818), Hongnuo (HN), Yangchannuo 1 hao (YCN1H), and Yangzi 6 hao (YZ6H), YZ6H exhibited the highest PAL activity, which was 2.13, 3.08, and 3.25 times greater than those of YJN818, HN, and YCN1H, respectively. YZ6H likewise exhibited the highest flavonoid content, which was 3.8, 7.06, and 35.54 times greater than those of YJN818, HN, and YCN1H, respectively. YZ6H also had the highest total antioxidant capacity, which was 2.42, 3.76, and 3.77 times greater than those of YJN818, HN, and YCN1H, respectively. Thus, purple rice grains have stronger antioxidant properties than other colored rice grains. Receiver operating characteristic (ROC) curve analysis revealed that trans-3,3′,4′,5,5′,7-hexahydroxyflavanone, phorizin, and trilobatin in the YZ6H, HN, and YCN1H comparison groups all had area under the curve (AUC) values of 1. Phlorizin, trans-3,3′,4′,5,5′,7-hexahydroxyflavanone, and trilobatin were recognized as indices of antioxidant capability in colored rice in this research. This research adds to the understanding of antioxidant compounds in pigmented rice, which can increase the nutritional value of rice and promote the overall well-being of individuals. This type of information is of immense importance in maintaining a balanced and healthy diet.

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“…Research has been conducted on the impact of milling and processing on the nutritional metabolites of purple rice [ 2 ]. Furthermore, studies have been conducted on the detection of metabolite biomarkers associated with antioxidant characteristics during various growth phases of purple rice grains [ 16 ]. Currently, there is a shortage of research comparing the nutritional makeup and variations in metabolites of purple rice prior to and following the cooking process.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Metabolites and Main Nutritional Components between Uncooked and Cooked Purple Rice

Gu,

Peng,

Wang

et al. 2023

Metabolites

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Cooking can lead to varying degrees of nutrient loss in purple rice. For this investigation, two varieties of purple rice (YZN1 and YZ6) were chosen as the focal points to explore the metabolites associated with rice nutrition post cooking using nontargeted and targeted metabolomics techniques. The results showed that after cooking the two purple rice varieties, the contents of the flavonoids; OPC; TP; total antioxidant capacity; and K, Na, Fe, Mn, Zn, Cu, Ca, and Mg significantly decreased. Compared with YZN1U (YZN1 uncooked), the amino acid and mineral element contents in YZN1C (YZN1 cooked) decreased to varying degrees. After cooking YZ6, the contents of seven amino acids significantly decreased. Following the preparation of purple rice, the metabolites primarily engaged in the pathways of flavonoid synthesis and flavone and flavonol synthesis. Flavonoids, total antioxidant capacity, mineral elements, and amino acids showed a strong correlation with delphinidin and luteolin. The ROC analysis demonstrated that the value of the area under the curve for delphinidin and luteolin was 1 when comparing YZ6C (YZ6 cooked) and YZ6U (YZ6 uncooked), as well as YZN1C and YZN1U. Delphinidin and luteolin can be used as potential biomarkers of nutrient loss after cooking purple rice. This study holds significant implications for the balanced nutrition and healthy development of human dietary grains.

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Metabolomics revealed metabolite biomarkers of antioxidant properties and flavonoid metabolite accumulation in purple rice after grain filling

Cited by 13 publications

References 40 publications

Biomarkers of the main nutritional components in purple rice during five successive grain filling stages

Biomarkers of the main nutritional components in purple rice during five successive grain filling stages

Metabolomics Reveals Antioxidant Metabolites in Colored Rice Grains

Comparison of Metabolites and Main Nutritional Components between Uncooked and Cooked Purple Rice

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