食品科学

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葡萄果实花色苷合成调控研究进展

牛生洋1,2,3,武凌峰1,赵瑞香1,刘崇怀2,*,王 华3   

  1. 1.河南科技学院食品学院,河南 新乡 453003;2.中国农业科学院郑州果树研究所,河南 郑州 450009;
    3.西北农林科技大学葡萄酒学院,陕西 杨凌 712100
  • 出版日期:2015-05-15 发布日期:2015-05-11

Progress in Regulation of Anthocyanin Biosynthesis in Grape Berries

NIU Shengyang1,2,3, WU Lingfeng1, ZHAO Ruixiang1, LIU Chonghuai2,*, WANG Hua3   

  1. 1. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
    2. Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China;
    3. College of Enology, Northwest A&F University, Yangling 712100, China
  • Online:2015-05-15 Published:2015-05-11

摘要:

果皮颜色是葡萄果实重要的商品品质之一,也是决定葡萄酒质量的关键因素,尤其是红葡萄酒。因此,果皮颜色一直是葡萄品种选育的重要目标性状。葡萄果皮颜色主要取决于花色苷的组成与含量,花色苷积累与尿苷二磷酸葡萄糖-类黄酮葡萄糖基转移酶(UDP-glucose 3-O-flavonoid glucosyltransferase,UFGT)基因表达呈显著正相关,而基因表达主要受MYB(v-myb avian myeloblastosis viral oncogene homolog)转录因子的调节。本文从MYB转录因子调节花色苷合成的分子机理及研究现状进行评述,并对该领域研究发展方向做简要分析。

关键词: 葡萄, 果皮颜色, 花色苷, MYB转录因子

Abstract:

Grape berry skin is an important factor that affects commercial quality of grape and wine, especially for red
wine. Due to the versatility of functions, the skin color is one of the key traits in grape breeding. The skin color of grapes is
mainly determined by the content and composition of anthocyanins. Recent research showed that the expression of the genes
encoding UDP glucose and flavonoid 3-O-glucosyltransferase (UFGT) is critical for anthocyanin biosynthesis in grapes.
Anthocyanin biosynthesis is controlled by MYB transcription factors, which activate the structural genes in the flavonoid
pathway. This review summarizes recent progress in the study of plant MYB transcription factors on grape anthocyanin
biosynthesis. Meanwhile, future research directions in this field are also discussed.

Key words: grape berries, berry skin color, anthocyanin, MYB transcription factors

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