Metabolic engineering of wine grapes with improved flavonoid-based health properties

具有改善类黄酮健康特性的酿酒葡萄的代谢工程

• 批准号: 298254-2007
• 负责人: Lund, Steven
• 金额: $ 1.72万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2008
• 资助国家: 加拿大
• 起止时间: 2008-01-01 至 2009-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=396004
• 关键词: Metabolic; engineering; wine; grapes; improved

Anthocyanins are naturally occurring flavonoid compounds that impart red to purple colours to skins of dozens of different fruits such as apples, grapes, blueberries, and raspberries. Over 600 different anthocyanins have been identified in plants. Numerous health benefits for humans have recently been attributed to specific anthocyanin extracts, including anti-cancer properties, treatment of diabetic retinopathy, and benefits towards reduced blood pressure, protection against LDL oxidation, and boosts to the immune system including reduced inflammation. The mechanisms underlying these health benefits are associated with antioxidant, anti-inflammatory, and anti-tumour properties. Previous studies have shown that fruits from different plant species preferentially accumulate particular types of anthocyanins, resulting in significantly different bioactive capacities as well as variable pigment intensities and hues. For example, "cane" fruits such as raspberries accumulate anthocyanins derived from a dihydroquercitin precursor that have superior antioxidant properties to those synthesized in commercially important European wine grape varieties, which are predominantly dihydromyricetin-type. While previous work has been devoted to characterizing antioxidant activities of total anthocyanin extracts from cane fruits and grape berries, the molecular biology underlying the production of the apparently healthier proportions of anthocyanin compounds in cane fruit remains unknown. My lab will: 1) determine the molecular basis for preferential production of dihydroquercitin-type flavonoids in a cane fruit species with reported highest natural antioxidant capacity, black raspberry, in comparison to the important wine grape cultivar, Pinot Noir, and 2) investigate means to metabolically engineer wine grape to increase the production of dihydroquercitin-type flavonoids relative to dihydromyricetin-type flavonoids. My lab anticipates that this information will be useful in the long-term future for intragenic modification of existing commercial cultivars of grape and other red-berry species for increased health benefits to consumers.

花青素是一种天然的类黄酮类化合物，可以使苹果、葡萄、蓝莓和覆盆子等数十种不同水果的果皮呈现红色到紫色。已在植物中鉴定出600多种不同的花青素。最近，许多对人类的健康益处被归因于特定的花青素提取物，包括抗癌特性，治疗糖尿病视网膜病变，以及降低血压，防止低密度脂蛋白氧化，以及增强免疫系统，包括减少炎症。这些健康益处背后的机制与抗氧化、抗炎和抗肿瘤特性有关。以前的研究表明，不同植物的果实优先积累特定类型的花青素，导致显著不同的生物活性以及不同的色素强度和色调。例如，覆盆子等“甘蔗”水果积累的花青素来自一种二氢藜芦素前体，比商业上重要的欧洲酿酒葡萄品种合成的花青素具有更好的抗氧化性能，欧洲酿酒葡萄品种主要是二氢杨梅素类型。虽然以前的工作已经致力于表征甘蔗果实和葡萄浆果总花色苷提取物的抗氧化活性，但甘蔗果实中似乎更健康的花色苷化合物产生的分子生物学仍不清楚。我的实验室将：1)确定与重要的酿酒葡萄品种黑比诺相比，具有最高天然抗氧化能力的甘蔗果实物种黑树莓优先生产二氢藜芦素型类黄酮的分子基础；2)研究通过代谢工程改造酿酒葡萄以增加与二氢杨梅素类黄酮相关的二氢藜芦素型类黄酮产量的方法。我的实验室预计，这些信息将在长期内用于对现有的葡萄和其他红莓品种的商业品种进行基因内修改，从而提高消费者的健康效益。