Lianlian Wei1,2, Weilu Wang1,3,4, Jianguo Zhu1, Zhiqin Wang4, Jianqing Wang5, Chunhua Li1,2, Qing Zeng1, Lewis H Ziska6. 1. State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China. 2. University of Chinese Academy of Sciences, Beijing, China. 3. Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, China. 4. Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China. 5. Key Laboratory for Humid Subtropical Eco-geographical Processes of the Ministry of Education, Fujian Normal University, Fuzhou, China. 6. Department of Environmental Health Sciences, Mailman School of Public Health, Columbia University, New York, NY, USA.
Abstract
BACKGROUND: Protein and some minerals of rice seed are negatively affected by projected carbon dioxide (CO2 ) levels. However, an in-depth assessment of rice quality that encompasses both CO2 and temperature for a wide range of nutritional parameters is not available. Using a free-air CO2 enrichment facility with temperature control, we conducted a field experiment with two levels of CO2 (ambient; ambient + 200 ppm) and two levels of temperature (ambient; ambient + 1.5 °C). An in-depth examination of qualitative factors indicated a variable nutritional response. RESULTS: For total protein, albumin, glutelin, and prolamin, elevated CO2 reduced seed concentrations irrespective of temperature. Similarly, several amino acids declined further as a function of higher temperature and elevated CO2 relative to elevated CO2 alone. Higher temperature increased the lipid percentage of seed; however, elevated CO2 reduced the overall lipid content. At the nutrient elements level, whereas elevated CO2 reduced certain elements, a combination of CO2 and temperature could compensate for CO2 reductions but was element dependent. CONCLUSION: Overall, these data are, at present, the most detailed analysis of rising CO2 /temperature on the qualitative characteristics of rice. They indicate that climate change is likely to significantly impact the nutritional integrity of rice, with subsequent changes in human health on a global basis.
BACKGROUND: Protein and some minerals of rice seed are negatively affected by projected carbon dioxide (CO2 ) levels. However, an in-depth assessment of rice quality that encompasses both CO2 and temperature for a wide range of nutritional parameters is not available. Using a free-air CO2 enrichment facility with temperature control, we conducted a field experiment with two levels of CO2 (ambient; ambient + 200 ppm) and two levels of temperature (ambient; ambient + 1.5 °C). An in-depth examination of qualitative factors indicated a variable nutritional response. RESULTS: For total protein, albumin, glutelin, and prolamin, elevated CO2 reduced seed concentrations irrespective of temperature. Similarly, several amino acids declined further as a function of higher temperature and elevated CO2 relative to elevated CO2 alone. Higher temperature increased the lipid percentage of seed; however, elevated CO2 reduced the overall lipid content. At the nutrient elements level, whereas elevated CO2 reduced certain elements, a combination of CO2 and temperature could compensate for CO2 reductions but was element dependent. CONCLUSION: Overall, these data are, at present, the most detailed analysis of rising CO2 /temperature on the qualitative characteristics of rice. They indicate that climate change is likely to significantly impact the nutritional integrity of rice, with subsequent changes in human health on a global basis.