葫芦科作物苦味物质葫芦素的研究进展  

Reseach status and advance of bitter compounds cucurbitacins in Cucurbitaceae crops

作　　者：李麒 罗飞 王成洋 李良钰 齐红岩[1] LI Qi;LUO Fei;WANG Chengyang;LI Liangyu;QI Hongyan(College of Horticulture,Shenyang Agricultural University/Key Laboratory of Protected Horticulture,Ministry of Education/Northern National&Local Joint Engineering Research Center of Horticultural Facilities Design and Application Technology(Liaoning),Shenyang 110866,China)

机构地区：[1]沈阳农业大学园艺学院,设施园艺省部共建教育部重点实验室,北方园艺设施设计与应用技术国家地方联合工程研究中心(辽宁),沈阳110866

出　　处：《植物生理学报》2020年第6期1137-1145,共9页Plant Physiology Journal

基　　金：国家现代农业产业技术体系建设专项资金(CARS-25)。

摘　　要：葫芦素是一种广泛分布在葫芦科作物中的葫芦烷型四环三萜类物质,这种物质不仅能增强作物对虫害的抵御能力,还具有抗癌、消炎的作用,但它使葫芦科作物出现苦味。本文综述了葫芦素的结构、分布、合成、转运及调控几方面的研究现状与进展,并对今后无苦味葫芦科蔬菜育种、葫芦素的工厂化高效合成及葫芦素在植物体内的转运、转化及降解研究进行了展望,以期为更高效地运用葫芦素、解决生产中的苦味瓜问题提供参考。Cucurbitacins are a group of cucurbitane-type tetracyclic triterpenoids which widely exist in Cucurbitaceae crops.These compounds can help plants resist pests and have the function of anti-cancer and anti-inflammation to human beings,but they confer bitterness on Cucurbitaceae crops.This paper overviewed the research status on the structure,distribution,biosynthesis,transport and molecular regulation of cucurbitacins.Furthermore,we prospected the breeding of non-bitter Cucurbitaceae vegetables,the efficient industrial synthesis of cucubitacins and their transfer,conversion and degradation in plants,so as to provide reference on efficient use of cucubitacins and reducing bitter cucurbits fruit in production.

关 键 词：葫芦素 苦味 葫芦科 合成与调控 

分 类 号：S311[农业科学—作物栽培与耕作技术]