Compositional equivalence assessment of insect-resistant genetically modified rice using multiple statistical analyses

Figures & data

Figure 1. The value of percentage variability for each individual nutritional component in rice grains

Table 1. Analysis of similarities (ANOSIM) results between two effect factors in rice composition

Nutrition category	R^a	Year vs. Year^e	Site^c vs. Site	Bt rice vs. non-Bt rice^d	Bt rice vs. Ref^e	non-Bt vs. Ref
	p^b
Proximates	R	0.702	0.239	0.296	0.419	0.431
	p	0.001	0.001	0.019	0.001	0.001
Amino acids	R	0.690	0.232	0.161	0.405	0.299
	p	0.001	0.001	0.054	0.001	0.001
Fatty acids	R	0.218	0.065	0.146	0.117	−0.068
	p	0.001	0.017	0.022	0.049	0.877
Minerals	R	0.402	0.220	0.150	0.429	0.210
	p	0.001	0.001	0.016	0.001	0.003
Vitamins	R	0.543	0.233	0.080	0.093	0.160
	p	0.001	0.001	0.342	0.066	0.008
Anti-nutrients	R	0.351	0.138	−0.046	0.018	0.096
	p	0.001	0.001	0.826	0.67	0.531
Mean	R	0.484	0.188	0.166	0.247	0.239

Plant cultivation year, cultivation site, genetic modification, and genotype effects on the nutritional components in rice were calculated using Bray-Curtis similarity matrices (ANOSIM), based on transformed abundance data. ^a R: Sample statistic (Global R); ^b p: significance level of sample statistic; ^c Site: Suwon and Jeonju (South Korea cultivation site); ^d Bt rice: insect-resistant rice; non-Bt rice: direct comparator; ^e Ref: commercial reference rice cultivars

Table 2. Results of the PERMANOVA analysis for the nutrition categories of rice grains, using plant cultivation year, cultivation site, genotype, and their interaction as the source of variation

Nutrition category	Factor	df	Pseudo-F	p (perm)	Components of variation (COV)
Proximates	Y	1	188.600	0.001	5.722
	S	1	0.408	0.755	−0.018
	G	2	31.390	0.001	1.236
	G × S × Y	2	13.206	0.001	1.986
Amino acids	Y	1	17.729	0.001	0.195.
	S	1	96.287	0.001	0.034
	G	2	68.795	0.001	0.185
	G × S × Y	2	30.131	0.001	0.317
Fatty acids	Y	1	6.772	0.002	0.205
	S	1	1.350	0.240	0.008
	G	2	7.936	0.001	0.128
	G × S × Y	2	0.674	0.638	−0.039
Minerals	Y	1	14.470	0.001	0.113
	S	1	78.356	0.001	0.651
	G	2	14.751	0.001	0.154
	G × S × Y	2	14.527	0.001	0.607
Vitamins	Y	1	23.812	0.003	3.299
	S	1	9.241	0.001	0.224
	G	2	1.310	0.001	0.816
	G × S × Y	2	0.694	0.001	1.092
Antinutrients	Y	1	23.812	0.001	0.196
	S	1	9.241	0.005	0.071
	G	2	1.310	0.274	0.004
	G × S × Y	2	0.694	0.496	−0.014

df, degrees of freedom; Pseudo-F; F value by permutation; p (perm), p-value by permutation;

Y, plant cultivation year; S, plant cultivation site; G, genotype (Bt rice, non-Bt rice, and reference rice); G × S × Y, interaction of genotype, site, and year.

Figure 2. Average dissimilarity in the composition of proximates (a), amino acids (b), lipid acids (c), minerals (d), vitamins (e), and antinutrients (f) among cultivation factors and among genotype factors by SIMPER analysis

Figure 3. Results of SIMPER comparison among cultivation factors and among genotype factors for all rice components. SIMPER analysis was operated using a two-way crossed layout, opting for the Bray-Curtis dissimilarity matrix, and setting the cutoff at 80%. Abbreviation: Carbo, carbohydrate; Trypsin IH, Trypsin inhibitor