Comparative proteomics analysis reveals the effect of germination and selenium enrichment on the quality of brown rice during storage

Selenium (Se) can delay the quality deterioration of rice during storage, however, the mechanisms remain unclear. In this study, changes in the quality of brown rice, germinated brown rice, and selenized germinated brown rice stored at 38 °C and 90% relative humidity with various vacuum levels for 120 or 150 days were investigated. Fatty acid value and carbonyl value were determined every 30 days. Comparative proteomics technology was applied to determine the mechanisms of germination and Se enrichment on the storage quality of rice. Approximately 142 abundance changed proteins were found, of which 37 proteins were identified. By functional classification, proteins involved in processes of carbohydrate metabolism, lipid metabolism, oxidation-reduction, and protein catabolism may contribute to the different storage qualities of three samples. This study provides novel insights into Se response in rice at the proteome level, which are expected to be beneficial for exploring Se response tracts in rice.