利用类萜代谢工程改良作物风味  

Improving Flavor by Metabolic Engineering of the Terpenoid Pathway in Crop Plants

作　　者：任彦[1] 卢钢[1] 曹家树[1] 李建勇[1] 

机构地区：[1]浙江大学园艺系,杭州310029

出　　处：《细胞生物学杂志》2005年第3期319-324,共6页Chinese Journal of Cell Biology

基　　金：国家高技术研究发展计划(863计划)资助项目(No.2002AA207013)~~

摘　　要：类萜是从植物中分离出的一类类异戊二烯物质。其中挥发性萜类除了在吸引授粉媒、异株克生和植物防御中起到一定的生态作用外,还影响到水果、蔬菜和其他作物的香味形成。对类萜生物合成及其代谢工程的最新研究进展进行了综述,探讨了代谢过程中的关键酶基因,尤其是类萜合成酶(TPSs)基因的表达特性以及操纵类萜生物合成途径提高产量的几种可能的策略。随着更多相关基因的分离,利用代谢工程人工改良作物风味将指日可待。Terpenoid is a class of isoprenoids isolated from plants. In addition to ecological roles in attracting pollinator, allelopathy among plant species and protecting plants against herbivores and pathogens, volatile terpenoids are also involved in aroma formation in fruits, vegetables and other crops. In this article, an up-to-date view on the terpenoid biosynthesis and its metabolic engineering were given. The genes encoding the key enzymes of the metabolic pathway, especially the characteristics of terpenoid synthases (TPSs) gene expression, were dis- cussed and subsequently it was discussed to what extent the terpenoid biosynthetic pathway could be manipulated genetically aiming at higher production levels of terpenes in crop plants. It is clear that many interesting results can be expected when more related genes become available.

关 键 词：类萜 生物合成途径 代谢工程 作物 风味改良 类萜生物合成酶基因 

分 类 号：S188[农业科学—农业基础科学]