辣椒红色素及其生物合成的分子机理研究进展

doi:10.16420/j.issn.0513-353x.2021-1187

园艺学报 ›› 2023, Vol. 50 ›› Issue (3): 669-684.doi: 10.16420/j.issn.0513-353x.2021-1187

辣椒红色素及其生物合成的分子机理研究进展

雷建军¹^,²^,³^,^*(), 朱张生²^,³, 陈长明²^,³, 陈国菊²^,³, 曹必好²^,³, 郑婕¹, 吴昊¹, 肖艳辉¹, 邱正坤¹^,³, 颜爽爽²^,³

¹韶关学院英东生物与农业学院，广东韶关 512005
²华南农业大学园艺学院，农业农村部华南地区园艺作物生物学与种质创制重点实验室，广州 510642
³广东省岭南现代农业实验室，广州 510642

收稿日期:2022-08-11 修回日期:2022-09-26 出版日期:2023-03-25 发布日期:2023-04-03
通讯作者: *（E-mail：jjlei@scau.edu.cn）
基金资助:
国家自然科学基金项目(32072580);国家自然科学基金项目(32070331);国家科技部重大专项(2018YFD1000800)

Research Progress on Pepper Main Red Pigments and Their Molecular Mechanisms of Biosynthesis

LEI Jianjun¹^,²^,³^,^*(), ZHU Zhangsheng²^,³, CHEN Changming²^,³, CHEN Guoju²^,³, CAO Bihao²^,³, ZHENG Jie¹, WU Hao¹, XIAO Yanhui¹, QIU Zhengkun¹^,³, YAN Shuangshuang²^,³

¹Henry Fok School of Food Science and Engineering，Shaoguan University，Shaoguan，Guangdong 512005， China
²Key Laboratory of Biology and Genetic Improvement of Horticultural Crops（South China），Ministry of Agriculture and Rural Affairs，College of Horticulture，South China Agricultural University，Guangzhou 510642，China
³Guangdong Laboratory for Lingnan Morden Agriculture，Guangzhou 510642，China

Received:2022-08-11 Revised:2022-09-26 Online:2023-03-25 Published:2023-04-03
Contact: *（E-mail：jjlei@scau.edu.cn）

摘要/Abstract

摘要：

辣椒红色素包括辣椒红素和辣椒玉红素，是类胡萝卜素生物合成途径的后期产物，是红色辣椒成熟果实品质的重要组成部分，并具有广泛的应用价值。近年来辣椒红色素及其生物合成的分子生物学机理研究取得了重要进展。本文中较系统地介绍了辣椒红色素的作用、影响因素、分子标记、基因定位、基因表达、生物合成路径、结构基因的功能鉴定、生物合成和降解、储存调控、利用基因工程技术进行生物生产等方面的研究进展。

关键词: 辣椒, 辣椒红素, 辣椒玉红素, 生物合成, 分子机理, 保健功能

Abstract:

Main pepper red pigments include capsanthin and capsorubin，which are the late products of carotenoids biosynthesis pathway. They are important components of the ripe fruit quality of red pepper，and have a wide range of applications. In recent years，important progress has been achieved in the health-promoting function of pepper red pigments and their molecular mechanism of metabolism. This article systematically introduces the pepper red pigments’ utilization as food additive，health-care and medicine resources，factors affecting the content，the related molecular markers，gene locations，biosynthesis pathways，functional characterization of the structural genes，and the regulation of their biosynthesis-biodegradation and storage. At the end the production of pepper red pigments in other organisms using genetic engineering technologies were summarized.

Key words: pepper, capsanthin, capsorubin, biosynthesis, molecular mechanism, health-promoting function

中图分类号:

S641.3

雷建军, 朱张生, 陈长明, 陈国菊, 曹必好, 郑婕, 吴昊, 肖艳辉, 邱正坤, 颜爽爽. 辣椒红色素及其生物合成的分子机理研究进展[J]. 园艺学报, 2023, 50(3): 669-684.

LEI Jianjun, ZHU Zhangsheng, CHEN Changming, CHEN Guoju, CAO Bihao, ZHENG Jie, WU Hao, XIAO Yanhui, QIU Zhengkun, YAN Shuangshuang. Research Progress on Pepper Main Red Pigments and Their Molecular Mechanisms of Biosynthesis[J]. Acta Horticulturae Sinica, 2023, 50(3): 669-684.

图/表 2

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基因 Gene	突变类型 Mutation type	突变位点 Mutation site	突变导致的基因结构的变异 Leading to structural variation	表型 Phenotype	参考文献 Reference
PYS	碱基突变，A→C Base mutation A→C	第5个内含子倒数第2个碱基处 Penult base in the fifth intron	剪切变异，发生移码，提前出现终止密码子 Leading to frame shift and premature translation termination	红果变橘黄色 Red fruit to orange fruit	Kim et al.，2010
CHY2	碱基突变，G→A Base mutation G→ A	编码区第709个核苷酸处 At nucleotide 709 of the open reading frame	甘氨酸取代精氨酸 Substitution of glycine to arginine	红色果变成橙色 Red fruit to orange fruit	Borovsky et al.，2013
ZEP	碱基突变，A→G Base mutation A→G	内含子第15个剪切交叉点 Located in an intron at the 15th splicing junction	剪切变异，后面外显子少4个碱基，导致移码，提前出现终止密码子，661个氨基酸缩短成了637个 Leading to splicing change，deletion of 4 bp in the exon，frame shift and premature translation termination，resulting in decrease of amino acid number from 661 to 637	由黄色变成橘黄色Yellow fruit to orange fruit	Lee et al.，2021
CCS	插入碱基ATGTTGGA Insertion with ATGTTGGA	编码区第477个密码子处 At nucleotide 477 of the open reading frame	由于移码，提前形成终止密码子 Leading to frame shift and premature translation termination	存在黄色果中 In the yellow fruit variety	Ha et al.，2007
	碱基突变，C变成A Base mutation in intron from C to A	编码区第200个密码子处 At codon 200 of the open reading frame	使该密码子TCG变成了终止密码子 TAG leading to TCG to TAG	存在黄色果品种中 In the yellow fruit variety	Ha et al.，2007
	插入和缺失 Insertion with 88 bp and deletion with 11 bp	启动子区-633处有88 bp的插入，-659有11 bp缺失 The 11 bp-deletion and 88 bp-insertion at nucleotide -633 and -659 of the promoter region	未导致编码区发生变异 No structural variation in coding region	浅红和橘黄果中均有该变异Exists in the light red and orange fruit varieties	Ha et al.，2007
	插入和缺失 Insertion with 176 bp and 88 bp in different sites and deletion with 11 bp	启动子区-274处和-633处分别有176和88 bp的插入，-659有11 bp缺失The 176 bp- insetion and 88 bp-insertion at nucleotide -274 and -633 of the promoter region. The 11 bp- deletion at nucleotide -659	未导致编码区发生变异 No structural variation in coding region	1个红果、1个浅橘黄果和2个黄果中有该变异 Exists in a red fruit，a light orange fruit and two yellow fruit varieties	Ha et al.，2007
	缺失C Deletion of C	第1 283 bp处 At nucleotide position 1 283 bp	移码后提前形成终止密码子 Leading to frame shift and premature translation termination	果实为橘黄色The fruit is orange	Guzman et al.，2010
	G变成C，C变成T，插入T G to C，C to T and T insertion	第630和1 026 bp处 At 630 bp，1 026 bp， respectively	G变成C后由甘氨酸变成精氨酸，C变成T后是1个沉默突变，插入T后，提前形成终止密码子 The SNP（G to C）at 235 bp is a missense mutation（glycine to arginine），and the SNP（C to T）at 630 bp is a silence mutation. A T insertion at 1 026 bp results in a premature termination codon at the 370 th position of the amino acid sequence	果实为橘黄色 The fruit is orange	Kim et al.，2017

基因 Gene	突变类型 Mutation type	突变位点 Mutation site	突变导致的基因结构的变异 Leading to structural variation	表型 Phenotype	参考文献 Reference
PYS	碱基突变，A→C Base mutation A→C	第5个内含子倒数第2个碱基处 Penult base in the fifth intron	剪切变异，发生移码，提前出现终止密码子 Leading to frame shift and premature translation termination	红果变橘黄色 Red fruit to orange fruit	Kim et al.，2010
CHY2	碱基突变，G→A Base mutation G→ A	编码区第709个核苷酸处 At nucleotide 709 of the open reading frame	甘氨酸取代精氨酸 Substitution of glycine to arginine	红色果变成橙色 Red fruit to orange fruit	Borovsky et al.，2013
ZEP	碱基突变，A→G Base mutation A→G	内含子第15个剪切交叉点 Located in an intron at the 15th splicing junction	剪切变异，后面外显子少4个碱基，导致移码，提前出现终止密码子，661个氨基酸缩短成了637个 Leading to splicing change，deletion of 4 bp in the exon，frame shift and premature translation termination，resulting in decrease of amino acid number from 661 to 637	由黄色变成橘黄色Yellow fruit to orange fruit	Lee et al.，2021
CCS	插入碱基ATGTTGGA Insertion with ATGTTGGA	编码区第477个密码子处 At nucleotide 477 of the open reading frame	由于移码，提前形成终止密码子 Leading to frame shift and premature translation termination	存在黄色果中 In the yellow fruit variety	Ha et al.，2007
	碱基突变，C变成A Base mutation in intron from C to A	编码区第200个密码子处 At codon 200 of the open reading frame	使该密码子TCG变成了终止密码子 TAG leading to TCG to TAG	存在黄色果品种中 In the yellow fruit variety	Ha et al.，2007
	插入和缺失 Insertion with 88 bp and deletion with 11 bp	启动子区-633处有88 bp的插入，-659有11 bp缺失 The 11 bp-deletion and 88 bp-insertion at nucleotide -633 and -659 of the promoter region	未导致编码区发生变异 No structural variation in coding region	浅红和橘黄果中均有该变异Exists in the light red and orange fruit varieties	Ha et al.，2007
	插入和缺失 Insertion with 176 bp and 88 bp in different sites and deletion with 11 bp	启动子区-274处和-633处分别有176和88 bp的插入，-659有11 bp缺失The 176 bp- insetion and 88 bp-insertion at nucleotide -274 and -633 of the promoter region. The 11 bp- deletion at nucleotide -659	未导致编码区发生变异 No structural variation in coding region	1个红果、1个浅橘黄果和2个黄果中有该变异 Exists in a red fruit，a light orange fruit and two yellow fruit varieties	Ha et al.，2007
	缺失C Deletion of C	第1 283 bp处 At nucleotide position 1 283 bp	移码后提前形成终止密码子 Leading to frame shift and premature translation termination	果实为橘黄色The fruit is orange	Guzman et al.，2010
	G变成C，C变成T，插入T G to C，C to T and T insertion	第630和1 026 bp处 At 630 bp，1 026 bp， respectively	G变成C后由甘氨酸变成精氨酸，C变成T后是1个沉默突变，插入T后，提前形成终止密码子 The SNP（G to C）at 235 bp is a missense mutation（glycine to arginine），and the SNP（C to T）at 630 bp is a silence mutation. A T insertion at 1 026 bp results in a premature termination codon at the 370 th position of the amino acid sequence	果实为橘黄色 The fruit is orange	Kim et al.，2017

辣椒红色素及其生物合成的分子机理研究进展

Research Progress on Pepper Main Red Pigments and Their Molecular Mechanisms of Biosynthesis

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辣椒红色素及其生物合成的分子机理研究进展

Research Progress on Pepper Main Red Pigments and Their Molecular Mechanisms of Biosynthesis

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