辣椒红色素及其生物合成的分子机理研究进展  

Research Progress on Pepper Main Red Pigments and Their Molecular Mechanisms of Biosynthesis

作　　者：雷建军 朱张生[2,3] 陈长明[2,3] 陈国菊 曹必好[2,3] 郑婕 吴昊[1] 肖艳辉 邱正坤[1,3] 颜爽爽 LEI Jianjun;ZHU Zhangsheng;CHEN Changming;CHEN Guoju;CAO Bihao;ZHENG Jie;WU Hao;XIAO Yanhui;QIU Zhengkun;YAN Shuangshuang(Henry Fok School of Food Science and Engineering,Shaoguan University,Shaoguan,Guangdong 512005,China;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(South China),Ministry of Agriculture and Rural Affairs,College of Horticulture,South China Agricultural University,Guangzhou 510642,China;Guangdong Laboratory for Lingnan Morden Agriculture,Guangzhou 510642,China)

机构地区：[1]韶关学院英东生物与农业学院,广东韶关512005 [2]华南农业大学园艺学院,农业农村部华南地区园艺作物生物学与种质创制重点实验室,广州510642 [3]广东省岭南现代农业实验室,广州510642

出　　处：《园艺学报》2023年第3期669-684,共16页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目(32072580,32070331);国家科技部重大专项(2018YFD1000800)。

摘　　要：辣椒红色素包括辣椒红素和辣椒玉红素,是类胡萝卜素生物合成途径的后期产物,是红色辣椒成熟果实品质的重要组成部分,并具有广泛的应用价值。近年来辣椒红色素及其生物合成的分子生物学机理研究取得了重要进展。本文中较系统地介绍了辣椒红色素的作用、影响因素、分子标记、基因定位、基因表达、生物合成路径、结构基因的功能鉴定、生物合成和降解、储存调控、利用基因工程技术进行生物生产等方面的研究进展。Main pepper red pigments include capsanthin and capsorubin,which are the late products of carotenoids biosynthesis pathway.They are important components of the ripe fruit quality of red pepper,and have a wide range of applications.In recent years,important progress has been achieved in the health-promoting function of pepper red pigments and their molecular mechanism of metabolism.This article systematically introduces the pepper red pigments’utilization as food additive,health-care and medicine resources,factors affecting the content,the related molecular markers,gene locations,biosynthesis pathways,functional characterization of the structural genes,and the regulation of their biosynthesis-biodegradation and storage.At the end the production of pepper red pigments in other organisms using genetic engineering technologies were summarized.

关 键 词：辣椒 辣椒红素 辣椒玉红素 生物合成 分子机理 保健功能 

分 类 号：S641.3[农业科学—蔬菜学]