花生白藜芦醇研究进展  

Research progress on resveratrol in peanut

作　　者：田立荣[1] 廖伯寿[1] 黄家权[1] 王圣玉[1] 雷永[1] 晏立英[1] 李栋[1] 

机构地区：[1]中国农业科学院油料作物研究所,湖北武汉430062

出　　处：《中国油料作物学报》2008年第4期522-528,共7页Chinese Journal of Oil Crop Sciences

基　　金：国家高技术研究发展计划(2006AA10A115)

摘　　要：在花生体内,白藜芦醇合成酶是白藜芦醇生物合成途径中的关键酶之一,也是最主要的限速酶。将花生或葡萄中的白藜芦醇合成酶基因转化到其它植物中,可以有效提高植物的抗病性。本文简要介绍了白藜芦醇一般特性,对花生中白藜芦醇的分布、诱导因素作了相关介绍,并阐述了白藜芦醇在植物体内的生物合成途径及白藜芦醇合成酶基因的克隆、诱导表达及转化。The peanut is one of the limited number of plant species that synthesize resveratrol. Many biotic and abiotic factors can improve the level of resveratrol in peanut. In plants, resveratrol is synthesized by the catalysis of resveratrol synthases, which is an exclusive necessary enzyme in the pathway of resveratrol biosynthesis. It is an effective way to improve the resistance of plant to the disease by transforming resveratrol synthase. This article gives some discussion in the fields of the general characteristics of resveratrol,its distribution and induced factors in peanut, as well as the biosynthesis pathway of resveratrol and the clone, induced expression, transformation of resveratrol synthase gene in plants.

关 键 词：花生 白藜芦醇 诱导因素 白藜芦醇合成酶 

分 类 号：S565.201[农业科学—作物学]