Regulatory Mechanisms of Anthocyanin Biosynthesis in Apple and Pear.
Regulatory Mechanisms of Anthocyanin Biosynthesis in Apple and Pear.
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苹果和梨花青素生物合成的调控机制
DOI：
10.3390/ijms22168441
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发表时间：
2021-08-06
影响因子：
5.6
通讯作者：
Zhang G
中科院分区：
文献类型：
--
作者：
Liu H;Liu Z;Wu Y;Zheng L;Zhang G
花青素有助于水果的品质和风味。它们是通过苯丙素途径产生的，该途径是由许多物种中发现的特定关键基因调节的。主要的花青素形式在不同的pH值状态下可逆转化，从而在水溶液中形成不同的颜色。在植物中，花青素受光、温度、植物激素和转录因子等生物合成途径的特定因素控制。虽然对花色苷结构和花色苷生物合成调控的研究取得了很大进展，但不同植物花色苷生物合成的分子调控机制尚不清楚。此外，花青素生物合成的协同调控机制尚不清楚。本文综述了花青素生物合成的研究进展，包括花青素的生物化学和生物学特性；苹果、红梨和模式植物拟南芥等水果物种间花青素生物合成的差异；花青素积累的发育和环境调控。本文综述了花青素在不同植物中生物合成的分子机制，为开发富含花青素的红皮红肉苹果和梨品种提供有价值的信息。
Anthocyanins contribute to the quality and flavour of fruits. They are produced through the phenylpropanoid pathway, which is regulated by specific key genes that have been identified in many species. The dominant anthocyanin forms are reversibly transformed at different pH states, thus forming different colours in aqueous solutions. In plants, anthocyanins are controlled by specific factors of the biosynthetic pathway: light, temperature, phytohormones and transcription factors. Although great progress in research on anthocyanin structures and the regulation of anthocyanin biosynthesis has been made, the molecular regulatory mechanisms of anthocyanin biosynthesis in different plants remain less clear. In addition, the co-regulation of anthocyanin biosynthesis is poorly understood. In this review, we summarise previous findings on anthocyanin biosynthesis, including the biochemical and biological features of anthocyanins; differences in anthocyanin biosynthesis among fruit species, i.e., apple, red pear, and the model plant Arabidopsis thaliana; and the developmental and environmental regulation of anthocyanin accumulation. This review reveals the molecular mechanisms underlying anthocyanin biosynthesis in different plant species and provides valuable information for the development of anthocyanin-rich red-skinned and red-fleshed apple and pear varieties.
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影响因子：
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作者：
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影响因子：
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