Effect of Good Eating Quality Gene Loci of Koshihikari on the Composition of Low Molecular Weight Compounds of Polished and Cooked Rice

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  • Kimura Keiichi
    Department of Agricultural Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture
  • Hori Kiyosumi
    Institute of Crop Science, National Agriculture and Food Research Organization
  • Yonezawa Kayo
    Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture
  • Nishibori Fumiya
    Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • Oka Daiki
    Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture
  • Iijima Ken
    Institute of Crop Science, National Agriculture and Food Research Organization
  • Saito Akihiro
    Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture
  • Tsujii Yoshimasa
    Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture
  • Takano Katsumi
    Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture

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Other Title
  • コシヒカリに由来する良食味遺伝子座が米および米飯の低分子量化合物に及ぼす影響
  • コシヒカリ ニ ユライ スル リョウ ショクミ イデンシザ ガ コメ オヨビ ベイハン ノ テイブンシリョウ カゴウブツ ニ オヨボス エイキョウ

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<p>Koshihikari, a highly palatable Japanese rice cultivar, has been the most widely distributed rice cultivar in Japan for the past 40 years. Gene loci that improve the eating quality of rice were detected on the short arm of chromosome 3 in Koshihikari. However, the physicochemical characteristics of cooked rice with the gene loci for good eating quality have not yet been elucidated. In this study, we analyzed low molecular weight compounds that may influence the characteristics of polished rice, or the taste of cooked rice and cooking water using chromosome substitution lines from Koshihikari and Nipponbare. Results showed that the profiles of low molecular weight compounds of Koshihikari and Nipponbare differed in each of the polished rice, cooked rice and cooking water. Profiles of the substitution lines of Nipponbare background with the gene loci from Koshihikari more closely resembled the profiles of Koshihikari and vice versa. Interestingly, the composition of low molecular weight compounds in addition to glutamic acid and aspartic acid, both of which are well-known contributors to good taste, differed between the lines with and without the gene loci for good eating quality. These results suggest that the gene loci alter the content of some compounds that were previously not reported as contributing factors in rice palatability.</p>

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