植物中多酚氧化酶基因研究进展

Research Progress of Polyphenol Oxidase Gene in Plants

多酚氧化酶(PPO)是果蔬发生酶促褐变的关键酶。在有氧条件下,PPO能够催化酚类化合物产生醌,而醌能够进一步通过与细胞内大分子聚合反应产生色素物质沉积在损伤组织表面,从而发生酶促褐变。酶促褐变导致植物组织表面发生褐变,并伴随着果蔬产品营养及感官品质的下降,是果蔬等农产品加工面临的主要问题之一。深入了解多酚氧化酶基因对今后抗酶促褐变品种的培育以及分子改良具有重要意义。因此,本综述从PPO基因与酶促褐变的关系、基因表达模式、蛋白结构、生理功能、以及在茄科类植物上的研究进展几个方面综述了近年来对植物中多酚氧化酶基因的研究成果,以期为作物抗酶褐变分子育种提供参考。

PPO is the key enzyme in the enzymatic browning of fruits and vegetables. At the presence of oxygen,PPO catalyzes phenolic compounds into quinones and then produce brown pigment on the surface of damaged tissues. Enzymatic browning always causes the surface discoloration of plant tissues and lead to the loss of nutrient and sensory quality in many agricultural products, which is one of the main problems in the processing of fruits and vegetables. The understanding of the polyphenol oxidase genes is of great significance to the breeding and molecular improvement of the varieties resistant to enzymatic browning. Here, the relationship between PPO genes and enzymatic browning, gene expression pattern, protein structure, physiological function, as well as research progress in Solanaceae plants were reviewed, which would provide reference for molecular breeding of resistance to enzymatic browning of crops.