| 胡椒碱生物合成机理研究进展 |
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| 引用本文： | 胡丽松,邬华松,范睿,伍宝朵,郝朝运.胡椒碱生物合成机理研究进展[J].热带作物学报,2016,37(5):1050-1058. |
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| 作者姓名： | 胡丽松 邬华松 范睿 伍宝朵 郝朝运 |
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| 作者单位： | 中国热带农业科学院香料饮料研究所,海南万宁571533;农业部香辛饮料作物遗传资源利用重点实验室,海南万宁 571533;海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁 571533 |
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| 基金项目： | 中国热带农业科学院院本级基本科研业务费专项（No. 1630052015049）。 |
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| 摘 要： | 以胡椒碱生物合成的前体为主线,结合模式植物生物碱生物合成的研究成果,从胡椒碱合成前体鉴定、莽草酸代谢途径、赖氨酸代谢途径3个方面概述了胡椒碱生物合成机理的研究进展,并对胡椒中胡椒碱生物合成调控的研究进行了讨论,提出了提高胡椒碱合成效率及含量的初步设想。
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| 关 键 词： | 胡椒碱 生物合成 赖氨酸代谢 莽草酸途径 |
Research Progress on the Mechanism of Piperine Biosynthesis |
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| HU Lisong,WU Huasong,FAN Rui,WU Baoduo and HAO Chaoyun.Research Progress on the Mechanism of Piperine Biosynthesis[J].Chinese Journal of Tropical Crops,2016,37(5):1050-1058. |
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| Authors: | HU Lisong WU Huasong FAN Rui WU Baoduo and HAO Chaoyun |
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| Institution: | 1 Spice and Beverage Research Institute, CATAS 2 Ministry of Agriculture Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,3 Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulatioin for Tropical Spice and B;1 Spice and Beverage Research Institute, CATAS 2 Ministry of Agriculture Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,3 Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulatioin for Tropical Spice and B;1 Spice and Beverage Research Institute, CATAS 2 Ministry of Agriculture Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,3 Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulatioin for Tropical Spice and B;1 Spice and Beverage Research Institute, CATAS 2 Ministry of Agriculture Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,3 Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulatioin for Tropical Spice and B;1 Spice and Beverage Research Institute, CATAS 2 Ministry of Agriculture Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,3 Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulatioin for Tropical Spice and B |
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| Abstract: | Piperine is the main quality trait and functional substance in Piper spp. Due to its activity in promoting digestion, anti-inflammatory, decreasing blood-lipid and anti-cancer etc., more and more research was focused on the biosynthesis mechanism of piperine. In the present paper, based on the recent research progress in model plants, the biosynthesis of piperine was reviewed, mainly including the precursor identification, lysine metabolism and shikimic acid pathway. Furthermore, some suggestions for piperine biosynthesis control were discussed. |
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| Keywords: | Piperine Biosynthesis Lysine metabolism Shikimic acid pathway |
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