Share This Article:

Physicochemical Characteristics and QTL Mapping Associated with the Lipid Content of High-Lipid Rice

Abstract Full-Text HTML Download Download as PDF (Size:419KB) PP. 1949-1953
DOI: 10.4236/ajps.2013.410241    3,270 Downloads   4,683 Views   Citations


This study was conducted to examine the physicochemical characteristics and perform QTL mapping of genetic factors associated with the lipid content of rice. A rice strain with a high lipid content, P31-2-2-2-B-B, was developed from mutants of Dongjin created by T-DNA insertion. The lipid content of P31-2-2-2-B-B brown rice was 4.42% whereas that of the donor cultivar Dongjin was 2.56%. The total fatty acid content of the high-lipid mutant brown rice was 7.82% and that of Dongjin was 3.43%. The unsaturated fatty acid composition of the mutant brown rice was 2.73% oleic acid, 2.74% linoleic acid, and 0.34% linolenic acid. In contrast, the fatty acid composition of the donor cultivar Dongjinwas 1.30% oleic acid and 0.99% linoleic acid. The percentage of unsaturated fatty acid to total fatty acid in the high-lipid mutant was higher (74.3%) than that of Dongjin (66.8%). Continuous frequency distribution and transgressive segregation of the lipid content were observed in the F3 family (seeds) derived from a cross between the high-lipid mutant P31-2-2-2-B-Band a tongil-type cultivar Samgang. This result implied that the lipid content was a quantitative trait controlled by a polygene. Additionally, the broad sense heritability of lipid content was estimated to be 89.6% based on analysis of the F3 seeds. A significant QTL, qRLC5, was identified on chromosome 5 with a LOD score of 2.37, and was flanked by 5007 and 5014. Results of the present study should be useful for improving rice nutritional quality through marker-assisted selection.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

N. Kim, J. Sohn and K. Kim, "Physicochemical Characteristics and QTL Mapping Associated with the Lipid Content of High-Lipid Rice," American Journal of Plant Sciences, Vol. 4 No. 10, 2013, pp. 1949-1953. doi: 10.4236/ajps.2013.410241.


[1] J. S. Geum, “Nutrition of Rice and Processed Rice Products,” Food Preservation and Processing Industry, Vol. 9, No. 1, 2010, pp. 55-60.
[2] B. O. Juliano, “Rice Chemistry and Quality, Nutritive Value of Rice and Rice Diets,” 3rd Edition, Philippine Rice Research Institute, Manila, 2003, pp. 169-175.
[3] Y. Qin, S. M. Kim, X. H. Zhao, H. S. Lee, B. Jia, K. M. Kim, M. Y. Eun and J. K. Sohn, “QTL Detection and MAS Selection Efficiency for Lipid Content in Brown Rice (Oryza sativa L.),” Genes & Genomics, Vol. 32, No. 6, 2010, pp. 506-512.
[4] A. P. Resurreccion, B. O. Juliano and Y. Tanaka, “Nutrient Content and Distribution in Milling Fractions of Rice Grain,” Journal of the Science of Food and Agriculture, Vol. 30, No. 5, 1979, pp. 475-481.
[5] R. J. B. Heinemann, P. L. Fagundes, E. A. Pinto, M. V. C. Penteado and U. M. Lanfer-Marquez, “Comparative Study of Nutrient Composition of Commercial Brown, Parboiled and Milled Rice from Brazil,” Journal of Food Composition and Analysis, Vol. 18, No. 4, 2005, pp. 287-296.
[6] W. Liu, J. Zeng, G. Jiang and Y. He, “QTLs Identification of Crude Fat Content in Brown Rice and Its Genetic Basis Analysis Using DH and Two Backcross Populations,” Euphytica, Vol. 169, No. 2, 2009, pp. 197-205.
[7] Z. B. Qi, B. J. Li, W. G. Yang and X. F. Wu, “A Study on The Genetic of Exterior Quality and Fat of the Rice Grains,” Acta Genetica Sinica, Vol. 10, No. 6, 1983, pp. 452-458.
[8] S. Z. Wu, C. W. Huang, L. C. Ou and J. Z. Liu, “Studies on Varietal Characteristics in Culture of Oryza Sativa. Ⅲ. A Study on Grain Quality Character of Rice Varieties,” Science Agricultural Sinica, Vol. 18, No. 5, 1985, pp. 1-7.
[9] J. G. Chen and J. Zhu, “Genetic Analysis of Fat Content in Indica-Japonica Intersubspecific Hybrid Rice (Oryza sativa L.),” Journal of Tropical and Subtropical Botany, Vol. 6, No. 4, 1998, pp. 347-351.
[10] Z. L. Hu, P. Li, M. Q. Zhou, Z. H. Zhang, L. X. Wang, L. H. Zhu and Y. G. Zhu, “Mapping of Quantitative Trait Loci (QTLs) for Rice Protein and Fat Content Using Doubled Haploid Lines,” Euphytica, Vol. 135, No. 1, 2004, pp. 47-54.
[11] H. L. Wang, X. Y. Wan, J. C. Bi, J. K. Wang, L. Jiang, L. M. Chen, H. Q. Zhai and J. M. Wan, “Quantitative Analysis of Fat Content in Rice by Near-Infrared Spectroscopy Technique,” Cereal Chemistry, Vol. 83, No. 4, 2006, pp. 402-406.
[12] Z. K. Zhou, K. Robards, S. Helliwell and C. Blanchard, “Ageing of Stored Rice: Changes in Chemical and Physical Attributes,” Journal of Cereal Science, Vol. 35, No. 1, 2002, pp. 65-78.
[13] A. A. Qureshi, N. Qureshi, J. Wright, Z. Shen, G. Kramer, A. Gapor, Y. Chong, G. DeWitt, A. Ong, D. Peterson and B. Bradlow, “Lowering of Serum Cholesterol in Hypercholesterolemic Humans by Tocotrienols (Palmvitee),” American Journal of Clinical Nutrition, Vol. 53, No. 4S, 1991, pp. 1021s-1026s.
[14] T. A. Wilson, L. M. Ausman, C. W. Lawton, D. M. Hegsted and R. J. Nicolosi, “Comparative Cholesterol Lowering Properties of Vegetable Oils: Beyond Fatty Acids,” Journal of the American College of Nutrition, Vol. 16, No.5 , 2000, pp. 601-607.
[15] R. Cheruvanky, “Phytochemical Products: Rice Bran,” In: Phytochemical Functional Foods, CRC Press, New York, 2003, pp. 347-376.
[16] H. J. Kang, Y. G. Cho, Y. T. Lee, Y. D. Kim, M. Y. Eun and J. U. Shim, “QTL Mapping of Genes Related with Grain Chemical Properties Based on Molecular Map of Rice,” Korean Journal of Crop Science, Vol. 43, No. 4, 1998, pp. 199-204.
[17] Y. G. Cho, H. J. Kang, Y. T. Lee, S. R. McCouch and M. Y. Eun, “QTL Analysis of Rice Quality Using a Recombinant Inbred Population,” Journal of Agricultural Science Chungbuk Nat’l Univ., Vol. 23, 2006, pp. 147-164.
[18] Y. H. Yu, G. Li, Y. Y. Fan, K. Q. Whang, J. Min, Z. W. Zhu and J. Y. Zhuang, “Genetic Relationship between Grain Yield and the Contents of Protein and Fat in a Recombinant Inbred Population of Rice,” Journal of Cereal Science, Vol. 50, No. 1, 2009, pp. 121-125.
[19] K. S. Liu, E. A. Brown and F. T. Orthoefer, “Fatty Acid Composition within Each Structural Part and Section of a Soybean Seed,” Journal of Agricultural and Food Chemistry, Vol. 43, No. 2, 1995, pp. 381-383.
[20] K. S. Liu, F. T. Orthoefer and E. A. Brown, “Association of Seed Size with Genotypic Variation in the Chemical Constituents of Soybeans,” Journal of the American Oil Chemists’ Society, Vol. 72, No. 2, 1995, pp. 189-192.
[21] S. Lincoln, M. Daly and E. S. Lander, “Constructing Genetic Maps with MAPMAKER/EXP 3.0,” Whitehead Institute Technical Report, 2nd Edition, Whitehead Institute, Cambridge, 1992.
[22] Z. B. Zeng, “Precision Mapping of Quantitative Trait Loci,” Genetics, Vol. 136, No. 4, 1994, pp. 1457-1468.
[23] S. R. McCouch, Y. G. Cho, M. Yano, E. Paul, M. Blinrub, H. Morishima and T. Kinoshita, “Rice Report on QTL Nomenclature,” 2003.
[24] USDA, “A Nutrient Database for Standard Reference. Release 12,” Nutrient Data Laboratory, US Department of Agric Beltville Nutrition Research Center, Riverdale, 1998.
[25] J. S. Choi, H. H. Ahn and H. J. Nam, “Comparison of Nutritional Composition in Korean Rices,” Journal of the Korean Society of Food Science and Nutrition, Vol. 31, No. 5, 2002, pp. 885-892.
[26] L. Keshun, “Comparison of Lipid Content and Fatty Acid Composition and Their Distribution within Seeds of 5 Small Grain Species,” Journal of Food Science, Vol. 76, No. 2, 2011, pp. 332-342.

comments powered by Disqus

Copyright © 2018 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.