Research Progress in the Biosynthesis and Regulation of β-ionone in Plants

doi:10.13560/j.cnki.biotech.bull.1985.2023-0208

Abstract

Abstract:

β-ionone（β-ionone, ΒI）is an important natural aroma volatile compound widely distributed in plants, which is an apocarotenoid produced by carotenoid cleavage dioxygenases cleaving β-carotene at the 9, 10 and the 9', 10' positions. As a representative of cyclized isoprene, β-ionone has various biological activities such as antibacterial, antiviral and antitumor. Therefore, studies on the biosynthesis and metabolic regulation of β-ionone in plants has gradually become a hot topic. This paper summarizes the progress of β-ionone bioactivity, biosynthesis and regulation in plants, focusing on the β-ionone biosynthesis pathway and its related enzymes, followed by the control of β-ionone biosynthesis by carotenoid cleavage dioxygenase genes at the molecular level, as well as transcription factors such as WRKY, NAC, ERF and MYB regulate the expressions of related structural genes and thus affect β-ionone biosynthesis. And the paper describes the effects of environmental factors such as temperature, light, water and soil salinity on β-ionone biosynthesis in plants. It also introduces the effects of genes involved in the biosynthetic pathway of β-ionone on the color and aroma of plant leaves, flowers and fruits, as well as the improvement of β-ionone biosynthesis in plants using gene overexpression, gene silencing and other genetic engineering techniques, and makes reasonable prospects for the problems to be solved in the research on β-ionone in plants, aiming to provide theoretical assistance for the deeper research on the biosynthesis and regulatory mechanism of β-ionone in plants, and provide a theoretical foundation for improving plant floral aroma substances and obtaining a high yield of natural β-ionone.

Key words: β-ionone, carotenoid cleavage dioxygenase, biosynthesis, molecular regulation, carotenoid, apocarotenoids, genetic engineering techniques

YE Yun-fang, TIAN Qing-yin, SHI Ting-ting, WANG Liang, YUE Yuan-zheng, YANG Xiu-lian, WANG Liang-gui. Research Progress in the Biosynthesis and Regulation of β-ionone in Plants[J]. Biotechnology Bulletin, 2023, 39(8): 91-105.

Figures/Tables 4

References 125

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名称 Name	气味 Scent	参考文献 Reference
α-紫罗兰酮 α-ionone	甜腻莓果香、近似覆盆子果酱，有很强大的气味冲击性，存在于桂花、玫瑰等植物中	[34]
β-紫罗兰酮 β-ionone	具有暖香、木香、紫罗兰花香香气，存在于桂花、雪松（Cedrus deodara）等植物中	[8,36]
二氢-β-紫罗兰酮 Dihydro-β-ionone	具有醇厚、甜美和清新的木香、果香和花香气味	[43]
甲基-β-紫罗兰酮 Methyl-β- ionone	紫罗兰、鸢尾花（Iris tectorum）的干燥气味，带有一点甜	[37]
异甲基-β-紫罗兰酮 Iso-methyl-β-ionone	具有细致的紫罗兰香气	[39]
3-羟基-β-紫罗兰酮 3-Hydroxy-β-Ionone	具有独特气味，存在于苔藓植物（Bryophyta）、水芹（Oenanthe javanica）等植物中	[44-45]
3-羟基-5,6-环氧-β-紫罗兰酮 3-Hydroxy-5,6-epoxy-β-ionone	具有独特香味，存在于烟草（Nicotiana tabacum）或烟气中	[46]

名称 Name	气味 Scent	参考文献 Reference
α-紫罗兰酮 α-ionone	甜腻莓果香、近似覆盆子果酱，有很强大的气味冲击性，存在于桂花、玫瑰等植物中	[34]
β-紫罗兰酮 β-ionone	具有暖香、木香、紫罗兰花香香气，存在于桂花、雪松（Cedrus deodara）等植物中	[8,36]
二氢-β-紫罗兰酮 Dihydro-β-ionone	具有醇厚、甜美和清新的木香、果香和花香气味	[43]
甲基-β-紫罗兰酮 Methyl-β- ionone	紫罗兰、鸢尾花（Iris tectorum）的干燥气味，带有一点甜	[37]
异甲基-β-紫罗兰酮 Iso-methyl-β-ionone	具有细致的紫罗兰香气	[39]
3-羟基-β-紫罗兰酮 3-Hydroxy-β-Ionone	具有独特气味，存在于苔藓植物（Bryophyta）、水芹（Oenanthe javanica）等植物中	[44-45]
3-羟基-5,6-环氧-β-紫罗兰酮 3-Hydroxy-5,6-epoxy-β-ionone	具有独特香味，存在于烟草（Nicotiana tabacum）或烟气中	[46]

基因工程技术 Genetic engineering technology	物种名称 Species	基因 Gene	结果 Result	参考文献 Reference
基因过表达 Gene overexpression	木瓜Carica papaya	CpCCD1	β-胡萝卜素和番茄红素降解，进而形成6-甲基-5-庚烯-2-酮和β-紫罗兰酮等特异性挥发物	[113]
基因过表达 Gene overexpression	桂花Osmanthus fragran	OfCCD4	转基因株系花瓣颜色变淡，β-紫罗兰酮含量增加	[74]
基因沉默 Gene silencing	菊花 Chrysanthemum morifolium	CmCCD4a	类胡萝卜素含量增加，菊花白色花瓣变为黄色花瓣	[95]
	甜橙Citrus sinensis	CsCCD1	紫黄质、9-顺式-紫黄质的含量皆有显著增加，柑橘颜色轻微变黄	[79,102]
	欧洲油菜Brassica napus	BnaA09.ZE BnaC09.ZEP	叶黄素含量显著提高，花色变深	[114]
	牵牛花Ipomoea nil	InCCD4	牵牛花花色从白色变为淡黄色，β-紫罗兰酮含量下降	[115]
	番茄 Lycopersicon esculentum	LeCCD1A LeCCD1B	番茄果实中番茄红素的含量显著提高	[15]
	番茄Solanum lycopersicum	SlNCED	番茄果实较对照的粉红均呈现深红色，番茄红素和β-胡萝卜素含量较高	[109]
基因异源表达 Gene heterologous expression	烟草Nicotiana tabacum	NtCCD10	对称切割八氢番茄红素和β-胡萝卜素分别产生香叶基丙酮和β-紫罗兰酮	[65]
	茶Camellia sinensis	CsCCD1	在大肠杆菌中异源合成β-紫罗兰酮，β-紫罗兰酮含量增加	[116]
	桂花Osmanthus fragrans	OfCCD4	在大肠杆菌异源合成β-紫罗兰酮，β-紫罗兰酮含量增加	[116]
	桂花Osmanthus fragrans	OfCCD1	异源转入大肠杆菌，β-胡萝卜素的转化率仅低于1%，β-紫罗兰酮含量未明显增加	[57]
	拟南芥Arabidopsis thaliana	AtCCD1	异源转入大肠杆菌，β-紫罗兰酮滴度为0.1 mg/L	[57]
	葡萄Vitis vinifera	VvCCD1	异源转入大肠杆菌，β-紫罗兰酮滴度为13 mg/L	[57]
	矮牵牛Petunia hybrida	PhCCD1	迄今为止产生β-紫罗兰酮的效率最高的酵母中异源表达，滴度为184 mg/L	[122]

基因工程技术 Genetic engineering technology	物种名称 Species	基因 Gene	结果 Result	参考文献 Reference
基因过表达 Gene overexpression	木瓜Carica papaya	CpCCD1	β-胡萝卜素和番茄红素降解，进而形成6-甲基-5-庚烯-2-酮和β-紫罗兰酮等特异性挥发物	[113]
基因过表达 Gene overexpression	桂花Osmanthus fragran	OfCCD4	转基因株系花瓣颜色变淡，β-紫罗兰酮含量增加	[74]
基因沉默 Gene silencing	菊花 Chrysanthemum morifolium	CmCCD4a	类胡萝卜素含量增加，菊花白色花瓣变为黄色花瓣	[95]
	甜橙Citrus sinensis	CsCCD1	紫黄质、9-顺式-紫黄质的含量皆有显著增加，柑橘颜色轻微变黄	[79,102]
	欧洲油菜Brassica napus	BnaA09.ZE BnaC09.ZEP	叶黄素含量显著提高，花色变深	[114]
	牵牛花Ipomoea nil	InCCD4	牵牛花花色从白色变为淡黄色，β-紫罗兰酮含量下降	[115]
	番茄 Lycopersicon esculentum	LeCCD1A LeCCD1B	番茄果实中番茄红素的含量显著提高	[15]
	番茄Solanum lycopersicum	SlNCED	番茄果实较对照的粉红均呈现深红色，番茄红素和β-胡萝卜素含量较高	[109]
基因异源表达 Gene heterologous expression	烟草Nicotiana tabacum	NtCCD10	对称切割八氢番茄红素和β-胡萝卜素分别产生香叶基丙酮和β-紫罗兰酮	[65]
	茶Camellia sinensis	CsCCD1	在大肠杆菌中异源合成β-紫罗兰酮，β-紫罗兰酮含量增加	[116]
	桂花Osmanthus fragrans	OfCCD4	在大肠杆菌异源合成β-紫罗兰酮，β-紫罗兰酮含量增加	[116]
	桂花Osmanthus fragrans	OfCCD1	异源转入大肠杆菌，β-胡萝卜素的转化率仅低于1%，β-紫罗兰酮含量未明显增加	[57]
	拟南芥Arabidopsis thaliana	AtCCD1	异源转入大肠杆菌，β-紫罗兰酮滴度为0.1 mg/L	[57]
	葡萄Vitis vinifera	VvCCD1	异源转入大肠杆菌，β-紫罗兰酮滴度为13 mg/L	[57]
	矮牵牛Petunia hybrida	PhCCD1	迄今为止产生β-紫罗兰酮的效率最高的酵母中异源表达，滴度为184 mg/L	[122]