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Proteomic Analysis of Isogenic Rice Reveals Proteins Correlated with Aroma Compound Biosynthesis at Different Developmental Stages

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Abstract

Fragrant rice has a potent flavor compound, 2-acetyl-1-pyrroline (2AP). A better understanding of the 2AP biosynthetic pathway is gained by proteomic analysis of two isogenic lines of Thai jasmine rice, Oryza sativa L. cv. Khao Dawk Mali 105, which differ only in the aromatic gene Os2AP. The protein profiles of two lines, from six growth stages, seedling to grain filling, had 41 identifiable protein spots. Four of these spots were betaine aldehyde dehydrogenase, a key enzyme responsible for 2AP production. This enzyme occurred in every growth stage of the non-aromatic rice line except smaller amount detected in the hard grain-filling stage of the aromatic line. Glyceraldehyde 3-phosphate dehydrogenase and aspartate aminotransferase, observed in the aromatic line, may involve in the metabolism of precursors for 2AP biosynthesis. In addition, glutamine synthetase and 1-cys peroxiredoxin A which function in ammonia reassimilation and hydrogen peroxide detoxification were unique in the aromatic line. However, proteins that correspond to photosynthesis and the nutrient reservoir were only detected in lower abundances. This possibly explains why the aroma rice grain weight is low. Our study proposed the possible role of these remarkable proteins which involved in 2AP biosynthesis in jasmine rice.

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Acknowledgments

The authors are grateful to Assoc. Prof. Dr. Aphichart Vanavichit of the Rice Science Center and Rice Gene Discovery Unit, Kasetsart University, Thailand, for providing the isogenic rice seeds used in this research. We also appreciate use of the MS facilities of Kagawa University, Japan, and Genome Institute, BIOTEC, Thailand. Financial support for this research was given by the Center of Excellence for Innovation in Chemistry (PERCH-CIC) and by the Graduate School, Chiang Mai University.

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Authors and Affiliations

  1. Center of Excellence for Innovation in Chemistry, Chiang Mai University, Chiang Mai, 50200, Thailand

    Aphinya Wongpia & Sugunya Mahatheeranont

  2. Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand

    Aphinya Wongpia, Sugunya Mahatheeranont & Hataichanoke Niamsup

  3. Genome Institute, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, 12120, Thailand

    Sittiruk Roytrakul

  4. Faculty of Agriculture, Kagawa University, Miki-cho, Kita-Gun, Kagawa, 761-0795, Japan

    Mika Nomura & Shigeyuki Tajima

  5. Forensic Science Program, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand

    Khemika Lomthaisong

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  1. Aphinya Wongpia
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  2. Sittiruk Roytrakul
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  4. Shigeyuki Tajima
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  6. Sugunya Mahatheeranont
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Correspondence to Hataichanoke Niamsup.

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Wongpia, A., Roytrakul, S., Nomura, M. et al. Proteomic Analysis of Isogenic Rice Reveals Proteins Correlated with Aroma Compound Biosynthesis at Different Developmental Stages. Mol Biotechnol 58, 117–129 (2016). https://doi.org/10.1007/s12033-015-9906-x

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