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. 2021 Feb 11;19(6):1253–1267. doi: 10.1111/pbi.13545

Figure 6.

Figure 6

Metabolite profiles in raw, cooked and stored polished rice of the different engineered lines. Metabolites were assessed in raw, cooked and stored (see Methods S3) polished rice seeds. In the different panels, the pyrimidine branch (HMP) is indicated in blue, the thiazole branch (HET(‐P)) in orange/red and thiamin in green. Level (mean ± SE) of 4‐amino‐2‐methyl‐5‐hydroxymethylpyrimidine (HMP) (a), 4‐methyl‐5‐β‐hydroxyethylthiazole (HET) (b) and total HET (sum of non‐phophorylated and phosphorylated HET) (c) and thiamin (d) as measured by quantitative LC‐MS/MS analysis. Metabolites were measured in thoroughly polished white rice (60s M + 16h SP, see Figure S2), which were cooked for 30 min (cooked) or stored for 4 months at 28°C (stored) and compared to non‐cooked (raw). Analysis of metabolites was performed on at least three biological repeats (transgenic lines) and six biological repeats (WT). Statistical difference (see Methods S2) in mean metabolite level compared to WT is indicated to be significant (single asterisk, P < 0.05) or very significant (double asterisks, P < 0.01).