辣椒果实辣椒素类物质生物合成分子遗传学研究进展-湖南生态科学学报-CSCIED科技核心评价数据库-手机版

辣椒果实辣椒素类物质生物合成分子遗传学研究进展

Advances in Molecular Genetics of Biosynthesis of Capsaicinoids in Capsicum Fruit

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DOI	10.3969/j.issn.2095-7300.2024.02.014
刊名	湖南生态科学学报 Journal of Hunan Ecological Science
年，卷(期)	2024, 11(2)
作者	邓明华,邓巧玲,华玮,张明先,王华素,黄尧瑶,王岩岩,赵凯,吕俊恒*,
作者单位	云南农业大学园林园艺学院,云南省高校蔬菜种业工程研究中心,云南昆明
摘要	辣椒是我国栽培面积最大的蔬菜作物,辣椒果实因为富含辣椒素类物质而呈现辣味,而辣椒素类物质在制药、化妆品和农用工业等领域具有多种用途。辣椒素类物质是通过香草醛胺(衍生自苯丙氨酸)与支链脂肪酸(缬氨酸或亮氨酸前体)缩合而成的,它们通常积聚在辣椒果实的胎座组织中。辛辣度取决于辣椒的基因型,但也受外部条件的影响。近年来,分子生物学和生物技术的发展促进了辣椒素类物质生物合成基因的鉴定,为培育辣椒素类物质含量更高的辣椒新品种提供了机会。本文综述了辣椒素类物质生物合成的部位、合成途径、关键结构基因、QTL位点、关键转录因子,以及外源辣椒素和胁迫反应对辣椒素生物合成的影响等方面的研究进展,并对该领域的研究现状和前景进行了展望,以期为辣椒果实辣椒素类物质的生物合成与调控研究提供指导。
Abstract	Capsicum is the largest vegetable crop in China. Capsicum fruit is spicy because it is rich in capsaicinoids, which have many uses in the fields of pharmaceuticals, cosmetics and agricultural in- dustries. Capsaicin-like substances are synthesized by condensation of vanillal amine (derived from phen- ylalanine) with branched chain fatty acids (valine or leucine precursors), which usually accumulate in the placental tissue of capsicum fruit. The spiciness depends on the genotype of capsicum, but it is also influenced by external conditions. In recent years, the development of molecular biology and biotechnolo- gy has promoted the identification of capsaicin biosynthesis genes, which provides an opportunity to culti- vate new capsicum varieties with higher capsaicin content. In this paper, the current understanding of the biosynthetic pathway of capsaicin in capsicum fruit and the ways of further research are reviewed to pro- vide guidance for the biosynthesis and regulation of capsaicinoids in capsicum fruit.
关键词	辣椒;辣椒素类物质;生物合成;分子遗传学;研究进展
KeyWord	capsicum;capsaicinoids;biosynthesis;molecular genetics;advances
基金项目
页码	111-120

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邓明华,邓巧玲,华玮,张明先,王华素,黄尧瑶,王岩岩,赵凯,吕俊恒*. 辣椒果实辣椒素类物质生物合成分子遗传学研究进展 [J]. 湖南生态科学学报. 2024; 11; (2). 111 - 120.

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