Mutations of Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice.

Phospholipids belong to a significant class of lipids and comprise 10% of total lipids in rice grains. Lysophospholipid (LPL) is derived from the hydrolysis of phospholipids and plays an important role in rice grain quality. Our previous study demonstrated that mutations in a phospholipase D gene () significantly altered lipid metabolites and reduced phytic acid content. In the present study, the effect of two mutations on LPL and other physicochemical prosperities of brown rice was further investigated, with the aim of assessing the overall importance of mutations in rice grain quality. Metabolite profiling revealed a ~15% increase in LPL level in both mutants as compared with their wild-type (WT) parent. Both mutations significantly lowered the apparent amylose content in brown rice flour (1.9%) and altered viscosity profiles with significantly increased breakdown (+12.4%) and significantly reduced setback viscosity (-6.2%). Moreover, both mutations significantly lowered the gelatinization onset, peak temperature and retrogradation percentage of brown rice flour. This study demonstrated that OsPLDα1 plays a crucial role in rice grain quality and its mutation could, in general, improve the cooking and eating quality and nourishment of brown rice.