Recent Advances in Synthesis Regulation, Quality Effect, and Genetic Improvement Strategies of Rice Grain Lipids

Abstract

Rice grain lipids, though constituting a minor fraction of brown rice weight, exert a pivotal influence on grain quality, encompassing eating and cooking quality, nutritional value, and storage stability. Lipids are unevenly distributed within the caryopsis, predominantly localized in the embryo and aleurone layers, and consist of neutral triacylglycerols and polar glycerolipids with a characteristic fatty acid profile rich in oleic, linoleic, and palmitic acids. The application of advanced lipidomics and imaging techniques, such as liquid chromatography-mass spectrometry, matrix-assisted laser desorption/ionization mass spectrometry imaging, and nuclear magnetic resonance, has enabled detailed profiling and spatial visualization of lipid species, revealing their interactions with starch a