Biochemical and molecular genetic aspects of floral scents
Biochemical and molecular genetic aspects of floral scents
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DOI：
10.1104/pp.122.3.627
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发表时间：
2000-03-01
期刊：
影响因子：
7.4
通讯作者：
Pichersky, E
中科院分区：
文献类型：
--
作者：
Dudareva, N;Pichersky, E
由于花香挥发物在香料中的商业价值，花香味的化学组成已经被广泛研究了数百年。最近，一些生态学研究已经研究了花香在植物生物学中的作用。然而，与调香师的化学重点和生态学家的有机体重点相反，直到最近，很少有关于花香化合物的生物化学合成以及控制这些过程的酶和基因的研究。事实上，我们最近对Clarkia breweri花香产生的生物起源进行了调查，Clarkia breweri是一种原产于加州的一年生植物，作为我们的模式生物，以及我们最近对种植金鱼草气味的研究金鱼草（Antirrhinum majus）是迄今为止（据我们所知），其中已经报道了参与花中香味化合物从头合成的酶和基因的分离。在本次更新中，我们回顾了导致我们工作的研究，报告了我们的发现，并讨论了该领域未来发展方向的影响。
The chemical composition of floral scents has been extensively investigated for hundreds of years because of the commercial value of floral volatiles in perfumery. More recently, several ecological studies have examined the roles of floral scent in the biology of the plant. However, in contrast to the chemical emphasis of the perfumers and the organismal emphasis of the ecologists, until recently, there have been few studies concerning the biochemical synthesis of floral scent compounds and the enzymes and genes that control these processes. In fact, our recent investigation into the biogenesis of floral scent production in Clarkia breweri, an annual plant native to California that served as our model organism, and our even more recent work on the scent of the cultivated snapdragon (Antirrhinum majus) represent the only examples to date (to our knowledge) in which isolation of enzymes and genes involved in the de novo synthesis of scent compounds in the flower have been reported. In this Update we review the research leading to our work, report our findings, and discuss implications for future directions of the field.