酿酒酵母色醇生物合成途径及分子调控机制研究进展  

Research Progress on the Biosynthesis Pathways and Molecular Regulatory Mechanism of Tryptophol in Saccharomyces Cerevisiae

作　　者：吴恒 赵伟 赵杨 肖永银 杨柳 秦云华 杜超 罗义勇 巩效伟 WU Heng;ZHAO Wei;ZHAO Yang;XIAO Yongyin;YANG Liu;QIN Yunhua;DU Chao;LUO Yiyong;GONG Xiaowei(Yunnan Tobacco Industrial Hi-Tech Material Co.,Ltd.,Kunming 650106,China;R&D Center,China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650231,China;College of Life Sciences,Jiangxi Normal University,Nanchang 330022,China)

机构地区：[1]云南中烟新材料科技有限公司,云南昆明650106 [2]云南中烟工业有限责任公司技术中心,云南昆明650231 [3]江西师范大学生命科学学院,江西南昌330022

出　　处：《昆明理工大学学报（自然科学版）》2024年第1期137-146,共10页Journal of Kunming University of Science and Technology(Natural Science)

基　　金：国家自然科学基金项目(32060531);云南中烟工业有限责任公司科技项目(2022XY01);云南省科技项目(202101AT070279)。

摘　　要：色醇(Tryptophol, TOL),是一种具有多种生物活性的吲哚衍生物,也是合成二甲基色胺、吲哚拉明等药物的重要原料,在医药、食品、饲料和种植等领域均有巨大的应用价值.目前,色醇主要通过化学合成获取,但化学合成难以提纯,且容易造成环境污染.因此,绿色环保的生物合成法成为研究的热点.本文通过对产色醇微生物、酿酒酵母色醇从头合成途径和艾利希途径及其分子调控机制进行综述,并对现有研究的不足和今后研究方向进行探讨,以期为构建高产色醇工程菌株提供参考,也为通过代谢工程改造酿酒酵母以实现天然色醇的工业化生产成为可能.Tryptophol(TOL),an indole derivative with diverse biological activities,serves as a crucial precursor for the synthesis of drugs such as dimethyltryptamine and indoramin.It holds significant application value in various fields,including medicine,food,feed,and agriculture.Currently,TOL is primarily obtained through chemical synthesis,which,however,faces challenges in purification and may lead to environmental pollution.Therefore,environmentally friendly biosynthesis has become a research hotspot.This paper provides a comprehensive review of microorganisms producing TOL,de novo biosynthetic pathways in Saccharomyces cerevisiae for TOL,the Ehrlich pathway,and their molecular regulatory mechanisms.The shortcomings of existing research are discussed,and potential future research directions are explored.This study aims to serve as a reference for the construction of high-yield TOL engineering strains and to pave the way for industrial-scale production of natural TOL through metabolic engineering of Saccharomyces cerevisiae.

关 键 词：色醇 酿酒酵母 生物合成途径 调控机制 

分 类 号：O626[理学—有机化学] TQ926[理学—化学]