果实花色苷转运机制研究进展  

Advances in mechanisms of anthocyanin transport in fruit

作　　者：赵云 郑蓓蓓 张若西 孙娟利 韩月彭[1] Zhao Yun;Zheng Bei-Bei;Zhang Ruo-Xi;Sun Juan-Li;Han Yue-Peng(Wuhan Botanical Garden,Chinese Academy of Sciences,Wuhan 430074,China)

机构地区：[1]中国科学院武汉植物园,武汉430074

出　　处：《植物科学学报》2023年第6期781-788,共8页Plant Science Journal

基　　金：国家自然科学基金项目(32272687,32202460);湖北省自然科学基金项目(2022CFB932);国家桃产业技术体系项目(CARS-30)。

摘　　要：花色苷为一类天然水溶性色素,是决定果实外观和营养品质性状的重要因素。花色苷由位于内质网膜上的一系列酶合成,合成后转运至液泡内储存。花色苷的合成途径及其转录调控受到了研究者的广泛关注,关键结构基因和转录因子已在多种果树中被鉴定与验证,然而花色苷合成后跨膜转运至中央液泡的过程及其分子机制尚不清晰。本文回顾了花色苷转运相关的最新研究进展,并对谷胱甘肽S-转移酶、膜转运蛋白及囊泡运输介导的3类主要花色苷转运模型进行了概述。尽管目前已提出不同的花色苷转运模型,但花色苷向液泡内动态转运和汇集方面的研究还不够深入,进一步解析果实花色苷转运和沉积的分子机制和调控网络将有助于理解花色苷从合成到积累的完整代谢通路,并可为果实色泽品质性状改良提供分子工具。Anthocyanin,a natural water-soluble pigment,influences various fruit quality traits,including visual appearance and nutritional value.The biosynthesis of anthocyanin occurs through a series of enzymatic reactions in the endoplasmic reticulum,followed by transport to the vacuole for storage.Considerable research has elucidated the biosynthesis pathway and transcriptional regulation of anthocyanin over the past several decades.Moreover,key structural and regulatory genes participating in the pathway have been characterized in a variety of fruit species.However,the molecular mechanisms underlying the transmembrane transport of anthocyanin after synthesis remain unclear.Here,we review current progress on anthocyanin transport and discuss the three main transport models:glutathione S-transferase,membrane transporters,and vesicle trafficking.Despite numerous hypotheses,various questions concerning the dynamic transport and aggregation of anthocyanin in the vacuole remain to be answered.Understanding the molecular mechanisms and regulatory networks of anthocyanin transport will not only expand our knowledge regarding the anthocyanin metabolic pathway,but also provide a theoretical basis and molecular tools for improving fruit quality traits in breeding programs.

关 键 词：花色苷 转运 谷胱甘肽S-转移酶 膜转运蛋白 囊泡运输 

分 类 号：Q946.83[生物学—植物学]