水稻食味品质形成的代谢基础与转录调控研究进展

doi:10.13560/j.cnki.biotech.bull.1985.2026-0353

摘要/Abstract

摘要：

水稻食味品质作为衡量稻米商品价值和食用口感的核心指标，是由胚乳中淀粉、蛋白质、2-乙酰-1-吡咯啉（2-acetyl-1-pyrroline, 2-AP）及脂质等多类代谢产物共同积累所决定的复杂性状。研究表明，直链淀粉的积累主要由Wx、SSIIa、SBEIIb等关键基因控制，2-AP的积累与OsBADH2基因功能缺失密切相关，bZIP、NAC等转录因子通过调控关键酶基因的表达构建了品质形成的上游调控框架，且该网络受光温、氮素等环境因子的显著影响。本文综述了水稻食味品质形成的代谢基础、关键代谢途径的转录调控网络以及环境信号通过转录因子调控食味品质的响应机制，讨论了当前不同代谢途径间互作认知不足及碳氮代谢协调机制尚不明确等存在的问题，旨在为解析水稻食味品质形成的分子调控全貌提供参考，并为面向优质目标的水稻分子设计育种提供理论依据。

关键词: 水稻, 食味品质, 代谢基础, 转录调控

Abstract:

Rice eating quality is a core indicator for evaluating the commercial value and palatability of rice, and it is a complex trait jointly determined by the accumulation of multiple metabolites in the endosperm, including starch, proteins, 2-acetyl-1-pyrroline (2-AP), and lipids. Studies have shown that amylose accumulation is mainly controlled by key genes such as Wx, SSIIa, and SBEIIb, while 2-AP accumulation is closely associated with the loss-of-function of OsBADH2 gene. Transcription factors such as bZIP and NAC establish an upstream regulatory framework for quality formation by regulating the expression of key enzyme genes, and this regulatory network is significantly affected by environmental factors such as light, temperature, and nitrogen. This review summarizes the metabolic basis of rice eating quality formation, the transcriptional regulatory networks of key metabolic pathways, and the response mechanisms by which environmental signals regulate eating quality through transcription factors. It also discusses current issues, including the insufficient understanding of the interactions among different metabolic pathways and the unclear coordination mechanisms of carbon and nitrogen metabolism. The aim is to provide a reference for elucidating the overall molecular regulatory mechanisms underlying rice eating quality formation and to offer a theoretical basis for molecular design breeding of high-quality rice.

Key words: rice, eating quality, metabolic basis, transcriptional regulation

李子凡, 徐兴健, 温丽, 马奔驰, 韩烽, 梁爽, 诺敏, 孙乌日娜. 水稻食味品质形成的代谢基础与转录调控研究进展[J]. 生物技术通报, doi: 10.13560/j.cnki.biotech.bull.1985.2026-0353.

LI Zi-fan, XU Xing-jian, WEN Li, MA Ben-chi, HAN Feng, LIANG Shuang, NUO Min, SUN Wu-ri-na. Advances in Metabolic Basis and Transcriptional Regulation of Rice Eating Quality Formation[J]. Biotechnology Bulletin, doi: 10.13560/j.cnki.biotech.bull.1985.2026-0353.

图/表 2

图1 水稻胚乳食味品质核心代谢物合成与积累的模型蓝色模块表示蔗糖经ADP-葡萄糖途径形成直链淀粉和支链淀粉的过程，涉及AGPase、GBSS、SS、BE、ISA和PUL等关键酶；绿色模块表示氮素吸收后经GS/GOGAT循环、氨基酸转运及内质网/液泡加工形成谷蛋白和醇溶蛋白，并最终积累为PB-I和PB-II；橙色模块表示以脯氨酸、谷氨酸和多胺代谢为基础的2-AP形成过程，其中GABald、GABA和BADH2是关键代谢节点。紫色模块表示三酰甘油分解、游离多不饱和脂肪酸释放及LOX介导的脂质氧化过程，与稻米清香和陈化风味形成相关。红叉表示基因功能缺失或代谢途径阻断

Fig. 1 Model for the synthesis and accumulation of core metabolites determining rice eating quality in rice endospermThe blue module shows the pathway from sucrose to amylose and amylopectin through the ADP-glucose pathway, involving key enzymes such as AGPase, GBSS, SS, BE, ISA, and PUL. The green module indicates the pathway from nitrogen uptake to glutelin and prolamin formation via the GS/GOGAT cycle, amino acid transport, and ER/vacuolar processing, ultimately accumulating as PB-I and PB-II. The orange module indicates 2-AP formation based on proline, glutamate, and polyamine metabolism, with GABald, GABA, and BADH2 serving as key metabolic nodes. The purple module indicates triacylglycerol breakdown, release of free polyunsaturated fatty acids, and LOX-mediated lipid oxidation, which are associated with the formation of fragrant and aged flavor in rice. Red crosses indicate loss of gene function or blockage of metabolic pathways

图2 水稻食味品质多途径转录调控网络模型左侧模块展示了OsbZIP58、RSR1、OsMADS14、OsNAC20/26等转录因子对Wx、OsAGPL3、SBE1、OsBEIIb、ISA2等淀粉合成相关基因的调控关系；中间模块展示了RISBZ1/RPBF、OsNAC20/26、OsNAC74、OsbZIP60等因子对谷蛋白、醇溶蛋白、氨基酸转运及内质网加工相关基因的调控；右侧模块展示了OsWRKY19、OsbZIP60-like、OsWRI1、OsLEC1等因子对2-AP形成、脯氨酸代谢、脂质积累及LOX/Lipase相关通路的调控。上方模块进一步概括了高温、低温、光照、氮素和锌等环境或营养信号对上述调控网络的影响。绿色实线箭头表示直接转录激活，红色实线平头表示直接转录抑制，黑色虚线箭头表示间接或多步调控，紫色实线箭头表示信号转导，灰色虚线框表示蛋白质复合物或蛋白质互作，带“+/-”灰色双箭头表示双重调控

Fig. 2 A multi-pathway transcriptional regulatory network model for rice eating qualityThe left panel shows the regulatory relationships of transcription factors including OsbZIP58, RSR1, OsMADS14, and OsNAC20/26 with starch biosynthesis‑related genes such as Wx, OsAGPL3, SBE1, OsBEIIb, and ISA2. The middle module shows the regulation of factors including RISBZ1/RPBF, OsNAC20/26, OsNAC74, and OsbZIP60 on genes involved in glutelin and prolamin synthesis, amino acid transport, and endoplasmic reticulum processing. The right module shows the regulation of factors including OsWRKY19, OsbZIP60‑like, OsWRI1, and OsLEC1 on 2‑AP formation, proline metabolism, lipid accumulation, and LOX/lipase‑related pathways. The upper part of the figure further summarizes the effects of environmental or nutritional signals, including high/low temperature, light, nitrogen, and zinc, on the above regulatory networks. Green solid arrows indicate direct transcriptional activation; red solid lines with flat heads indicate direct transcriptional inhibition; black dashed arrows indicate indirect or multi-step regulation; purple solid arrows indicate signal transduction; gray dashed boxes indicate protein complexes or protein interactions; gray double‑headed arrows with “+/-” indicate dual regulation

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