异黄酮生物合成通路及关键酶研究进展  

Advances on pathway of isoflavone biosynthesis and relevant key enzymes

作　　者：赵艳妹 刘林娅 鲁明秋 何斌 龙彩凤 龚小见[1] 黄亚成 ZHAO Yanmei;LIU Linya;LU Mingqiu;HE Bin;LONG Caifeng;GONG Xiaojian;HUANG Yacheng(Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment,Guiyang 550001,China;School of Biological Sciences and Technology,Liupanshui Normal University,Liupanshui 553004,China)

机构地区：[1]贵州省山地环境信息系统与生态环境保护重点实验室,贵州贵阳550001 [2]六盘水师范学院生物科学与技术学院,贵州六盘水553004

出　　处：《食品与发酵工业》2024年第2期343-350,I0005-I0007,共11页Food and Fermentation Industries

基　　金：贵州省高层次创新人才培养项目(黔科合人才[2015]4003);贵州特色林业产业研究重点实验室项目(黔教合KY字[2021]002);六盘水市科技计划项目(52020-2022-PT-03;52020-2018-03-07);六盘水师范学院科学研究计划项目(LPSSYLPY202107);贵州省教育厅项目(黔教技[2022]008号)。

摘　　要：异黄酮是植物苯丙氨酸代谢途径中重要的次生代谢产物,具有良好的药理活性,多用于保健食品、豆制品、乳制品等,在抗肿瘤、改善心血管疾病、预防骨质疏松和抗抑郁等方面都有良好的疗效。以往对于异黄酮的研究多体现在药理活性上面,但对参与合成途径的关键酶和转录因子的报道较少。该文在阐述异黄酮的结构、药理活性的基础上,重点对异黄酮的合成途径、关键酶和主要转录调控因子展开综述,并对异黄酮研究中存在的问题和未来研究方向进行了分析和展望,以期为后续深入研究异黄酮合成的分子调控机制及植物的分子改良提供参考。Isoflavone is an important secondary metabolite in the phenylalanine metabolic pathway of plants.It has a variety of pharmacological activities and has good efficacy in anti-tumor,improving cardiovascular disease,preventing osteoporosis and antidepressant.At present,isoflavones are mostly used in health food,soybean food,dairy products,etc.Previous studies on isoflavones were mostly reflected in pharmacological activities,but there were few reports on key enzymes and transcription factors involved in the synthesis pathway.On the basis of expounding the structure and pharmacological activity of isoflavones,this review focuses on the synthesis pathway,key enzymes,and main transcriptional regulatory factors of isoflavones,and analyzes and prospects the existing problems and future research directions in the investigation of isoflavones.This review may provide reference for further research on the molecular regulation mechanism of isoflavone synthesis and molecular improvement of plants.

关 键 词：异黄酮 合成通路 关键酶 转录因子 

分 类 号：TS201.2[轻工技术与工程—食品科学]