Phospholipids in rice: Significance in grain quality and health benefits: A review

Published Date
15 August 2013, Vol.139(1):1133–1145, doi:10.1016/j.foodchem.2012.12.046

Review

Author 

Lei Liu ^a,,

Daniel L.E. Waters ^a,

Terry J. Rose ^a,

Jinsong Bao ^b,

Graham J. King ^a,

aSouthern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia

bInstitute of Nuclear Agricultural Sciences, Key Laboratory of Zhejiang Province and Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310029, China

Received 5 October 2012. Revised 22 December 2012. Accepted 29 December 2012. Available online 16 January 2013. 

Abstract

Phospholipids (PLs) are a major class of lipid in rice grain. Although PLs are only a minor nutrient compared to starch and protein, they may have both nutritional and functional significance. We have systemically reviewed the literature on the class, distribution and variation of PLs in rice, their relation to rice end-use quality and human health, as well as available methods for analytical profiling. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI) and their lyso forms are the major PLs in rice. The deterioration of PC in rice bran during storage was considered as a trigger for the degradation of rice lipids with associated rancid flavour in paddy and brown rice. The lyso forms in rice endosperm represent the major starch lipid, and may form inclusion complexes with amylose, affecting the physicochemical properties and digestibility of starch, and hence its cooking and eating quality. Dietary PLs have a positive impact on several human diseases and reduce the side-effects of some drugs. As rice has long been consumed as a staple food in many Asian countries, rice PLs may have significant health benefits for those populations. Rice PLs may be influenced both by genetic (G) and environmental (E) factors, and resolving G × E interactions may allow future exploitation of PL composition and content, thus boosting rice eating quality and health benefits for consumers. We have identified and summarised the different methods used for rice PL analysis, and discussed the consequences of variation in reported PL values due to inconsistencies between methods. This review enhances the understanding of the nature and importance of PLs in rice and outlines potential approaches for manipulating PLs to improve the quality of rice grain and other cereals.

Highlights

► Rice phospholipids (PLs) have both nutritional and functional significance. ► PLs represent ∼10% and 50% of total lipids in rice bran and non-waxy white rice. ► PLs affect rice storage, starch physicochemical properties and digestibility. ► Rice starch lysophospholipids may help to control Type 2 diabetes. ► Rice PLs research can be significantly advanced using modern instruments.

Keywords

Rice

Phospholipid

Lysophospholipid

Lecithin

Starch lipid

Amylose–lipid complex

Rice quality

Glycaemic index

Health benefit

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  Corresponding author. Address: Southern Cross Plant Science, Southern Cross University, P.O. Box 157, Lismore, NSW 2480, Australia. Tel.: +61 2 66223211; fax: +61 2 66223459.

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