Rice Science ›› 2026, Vol. 33 ›› Issue (4): 449-464.DOI: 10.1016/j.rsci.2026.02.007
• Reviews • Previous Articles Next Articles
Li Guohui1,2,3(
), Hu Qiuqian1,4, Huo Zhongyang1,2,3, Dai Qigen1,2,3, Wang Depeng5,6,7(), Xu Ke1,2,3()
Received:2025-12-02
Accepted:2026-02-10
Online:2026-07-28
Published:2026-08-06
Contact:
LI Guohui (lgh@yzu.edu.cn);
XU Ke (xuke@yzu.edu.cn);
WANG Depeng (dwyandywang@163.com)
Li Guohui, Hu Qiuqian, Huo Zhongyang, Dai Qigen, Wang Depeng, Xu Ke. Recent Advances in Synthesis Regulation, Quality Effect, and Genetic Improvement Strategies of Rice Grain Lipids[J]. Rice Science, 2026, 33(4): 449-464.
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Fig. 1. Distribution and components of lipid in rice grains (Yoshida et al, 2010; Harakotr et al, 2019; Lee et al, 2020).
| Fatty acid/Nutraceutical lipid | Approximate content | Notable function | Reference |
|---|---|---|---|
| Palmitic acid (C16:0) | 20% | Main saturated fat in rice, influences cooking texture | Lee et al, |
| Stearic acid (C18:0) | 2%‒3% | Minor component, saturation level affects stability | Yoshida et al, |
| Oleic acid (C18:1) | 35%‒45% | Contributes to oxidative stability | Mai et al, |
| Linoleic acid (C18:2) | 30%‒40% | Essential fatty acid | Lee et al, |
| Linolenic acid (C18:3) | 1% | Omega-3 fatty acid in trace amounts that is prone to oxidation | Yoshida et al, |
| Tocopherol and tocotrienol | 5‒50 μg/g | Antioxidant activity; vitamin E potency | Zhang et al, |
| γ-Oryzanol | 50‒80 μg/g in pigmented rice; 8 μg/g in white rice | Antioxidant; cholesterol-lowering; contributes to bran oil stability | Lee et al, |
| Phytosterol | 100‒300 μg/g | Cholesterol-lowering effects; membrane components | Harakotr et al, |
| Squalene | 8‒78 μg/g | Antioxidant triterpene; precursor of sterols; contributes to oil nutraceutical value | Lee et al, |
Table 1. Composition of typical fatty acid and nutraceutical lipid in rice grains.
| Fatty acid/Nutraceutical lipid | Approximate content | Notable function | Reference |
|---|---|---|---|
| Palmitic acid (C16:0) | 20% | Main saturated fat in rice, influences cooking texture | Lee et al, |
| Stearic acid (C18:0) | 2%‒3% | Minor component, saturation level affects stability | Yoshida et al, |
| Oleic acid (C18:1) | 35%‒45% | Contributes to oxidative stability | Mai et al, |
| Linoleic acid (C18:2) | 30%‒40% | Essential fatty acid | Lee et al, |
| Linolenic acid (C18:3) | 1% | Omega-3 fatty acid in trace amounts that is prone to oxidation | Yoshida et al, |
| Tocopherol and tocotrienol | 5‒50 μg/g | Antioxidant activity; vitamin E potency | Zhang et al, |
| γ-Oryzanol | 50‒80 μg/g in pigmented rice; 8 μg/g in white rice | Antioxidant; cholesterol-lowering; contributes to bran oil stability | Lee et al, |
| Phytosterol | 100‒300 μg/g | Cholesterol-lowering effects; membrane components | Harakotr et al, |
| Squalene | 8‒78 μg/g | Antioxidant triterpene; precursor of sterols; contributes to oil nutraceutical value | Lee et al, |
Fig. 2. Simplified oil synthesis pathway in rice grains (Zhou et al, 2021). KASI/II/III, Ketoacyl-ACP (acyl carrier protein) synthase I/II/III; MYR2, Myristoyl-ACP thioesterase 2; FATA/B, Fatty acyl-ACP thioesterase type A/B; PAL6, Fatty acyl-ACP thioesterase 6; ARA6, 3-Ketoacyl-CoA synthase 6; FAE1, Fatty acid elongase 1; FAD2/3, Fatty acid desaturase 2/3; PC, Phosphatidylcholine; PDCT1, Phosphatidyl-choline:diacylglycerol cholinephosphotransferase 1; LIN6, a PDCT.
| Gene | Function | Effect on grain quality | Reference |
|---|---|---|---|
| OsFAD2-1 | Fatty acid desaturase/oleoyl-CoA desaturase | Suppression produces high-oleic grains with improved oxidative stability | Zaplin et al, |
| OsLTPL36 | Lipid transport protein in developing seeds | Knockdown causes chalky endosperm, low grain oil, and reduced fat acid content | Wang et al, |
| OsLOX1/OsLOX3 | Lipoxygenase (oxidizing polyunsaturated fatty acids) | Knockouts eliminate lipoxygenase activity, greatly extending shelf life and preventing off-flavors in stored rice | Xu et al, |
| OsPLDα1 | Phospholipase D (membrane phospholipid breakdown) | Knockout accumulates lysophospholipids, resulting in softer, glossier cooked rice texture, and improved eating quality | Khan et al, |
| THICK ALEURONE 1 | Encodes a mitochondrion-targeted single- stranded DNA-binding protein | Increases number of aleurone cell layers and contents of nutritional factors (proteins, lipids, vitamins, dietary fibers, and micronutrients) | Li et al, |
| OsPAL6, OsMYR2, OsARA6 | OsPAL6 encodes fatty acyl-ACP thioesterase; OsMYR2 encodes myristoyl-ACP thioesterase; OsARA6 encodes 3-ketoacyl-CoA synthase | Contributes to natural variation in oil composition | Zhou et al, |
| OsLIN6 | Encodes phosphatidylcholine diacylglycerol cholinephosphotransferase | Knockout significantly increases oleic acid content and decreases linoleic acid content | Zhou et al, |
| OsWRI1 | Transcription factor regulating fatty acid synthesis | Overexpression doubles grain oil content but causes growth/yield penalty | Liu et al, |
| OsFAD3 | ω-3 Fatty acid desaturase (converts linoleic to α-linolenic) | Overexpression increases α-linolenic acid content in seeds | Chang et al, |
| OsDGAT1 | Diacylglycerol acyltransferase | Overexpression increases triacylglycerol content in seeds | Chang et al, |
| OsKASI-2 (KASII) | β-Ketoacyl-ACP synthase for fatty acid elongation | Mutation reduces unsaturated fatty acids and causes chilling sensitivity | Zhang et al, |
| OsACS6 | Encodes acyl-CoA synthetase | Enhances lysophospholipid content | Li et al, |
| OsMYB73 | MYB family transcription factor | Knockout leads to increased grain amylose and protein content, and decreased lipid content | Liu S et al, |
Table 2. Key genes affecting rice grain lipid metabolism and quality.
| Gene | Function | Effect on grain quality | Reference |
|---|---|---|---|
| OsFAD2-1 | Fatty acid desaturase/oleoyl-CoA desaturase | Suppression produces high-oleic grains with improved oxidative stability | Zaplin et al, |
| OsLTPL36 | Lipid transport protein in developing seeds | Knockdown causes chalky endosperm, low grain oil, and reduced fat acid content | Wang et al, |
| OsLOX1/OsLOX3 | Lipoxygenase (oxidizing polyunsaturated fatty acids) | Knockouts eliminate lipoxygenase activity, greatly extending shelf life and preventing off-flavors in stored rice | Xu et al, |
| OsPLDα1 | Phospholipase D (membrane phospholipid breakdown) | Knockout accumulates lysophospholipids, resulting in softer, glossier cooked rice texture, and improved eating quality | Khan et al, |
| THICK ALEURONE 1 | Encodes a mitochondrion-targeted single- stranded DNA-binding protein | Increases number of aleurone cell layers and contents of nutritional factors (proteins, lipids, vitamins, dietary fibers, and micronutrients) | Li et al, |
| OsPAL6, OsMYR2, OsARA6 | OsPAL6 encodes fatty acyl-ACP thioesterase; OsMYR2 encodes myristoyl-ACP thioesterase; OsARA6 encodes 3-ketoacyl-CoA synthase | Contributes to natural variation in oil composition | Zhou et al, |
| OsLIN6 | Encodes phosphatidylcholine diacylglycerol cholinephosphotransferase | Knockout significantly increases oleic acid content and decreases linoleic acid content | Zhou et al, |
| OsWRI1 | Transcription factor regulating fatty acid synthesis | Overexpression doubles grain oil content but causes growth/yield penalty | Liu et al, |
| OsFAD3 | ω-3 Fatty acid desaturase (converts linoleic to α-linolenic) | Overexpression increases α-linolenic acid content in seeds | Chang et al, |
| OsDGAT1 | Diacylglycerol acyltransferase | Overexpression increases triacylglycerol content in seeds | Chang et al, |
| OsKASI-2 (KASII) | β-Ketoacyl-ACP synthase for fatty acid elongation | Mutation reduces unsaturated fatty acids and causes chilling sensitivity | Zhang et al, |
| OsACS6 | Encodes acyl-CoA synthetase | Enhances lysophospholipid content | Li et al, |
| OsMYB73 | MYB family transcription factor | Knockout leads to increased grain amylose and protein content, and decreased lipid content | Liu S et al, |
Fig. 3. Multifaceted roles of lipids in rice eating and cooking quality. AWMD, Alternate wetting and moderate drying; 2-AP, 2-Acetyl-1-pyrroline.
Fig. 4. Lipid metabolism drives rice quality deterioration during storage.
Fig. 5. Strategy to improve lipid content in rice grains.
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