中国蔬菜Issue(22)：1-7,7.
辣椒素类物质生物合成途径及其相关基因研究进展
Research Progress on Capsaicinoids Biosynthetic Pathway and Its Related Genes
摘要
Abstract
Capsaicinoids are the substances responsible for the pungent sensation that synthesize and accumulate unique in fruits placental tissues of Capsicum species. Capsaicinoids are biosynthesized through 2 pathways: phenylpropanoid and branched-chain fatty acid pathways, which provide the precursors phenylalanine and valine or leucine, respectively. This paper reviewed the new research progress on studying the enzymes and genes participating in the biosynthetic pathway and the regulatory process that accounts for different accumulation levels of capsaicinoids in chili pepper fruits.关键词
辣椒素类物质/生物合成/基因克隆/综述Key words
Capsaicinoids/ Biosynthesis/ Gene cloning/ Review分类
生物科学引用本文复制引用
吴智明,程蛟文,唐鑫,胡开林..辣椒素类物质生物合成途径及其相关基因研究进展[J].中国蔬菜,2012,(22):1-7,7.基金项目
广东省自然科学基金项目(10451022501005594),广东省自然科学基金团队项目(S2011030001410) （10451022501005594）
