Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Molecules. 2010 Dec 9;15(12):9057-91. doi: 10.3390/molecules15129057.
Anthocyanins, synthesized via the flavonoid pathway, are a class of crucial phenolic compounds which are fundamentally responsible for the red color of grapes and wines. As the most important natural colorants in grapes and their products, anthocyanins are also widely studied for their numerous beneficial effects on human health. In recent years, the biosynthetic pathway of anthocyanins in grapes has been thoroughly investigated. Their intracellular transportation and accumulation have also been further clarified. Additionally, the genetic mechanism regulating their biosynthesis and the phytohormone influences on them are better understood. Furthermore, due to their importance in the quality of wine grapes, the effects of the environmental factors and viticulture practices on anthocyanin accumulation are being investigated increasingly. The present paper summarizes both the basic information and the most recent advances in the study of the anthocyanin biosynthesis in red grapes, emphasizing their gene structure, the transcriptional factors and the diverse exterior regulation factors.
花色素苷是通过类黄酮途径合成的一类重要的酚类化合物，是葡萄和葡萄酒呈现红色的根本原因。作为葡萄及其产品中最重要的天然着色剂，花色素苷也因其对人类健康的诸多有益影响而被广泛研究。近年来，葡萄中花色素苷的生物合成途径已被彻底研究，其细胞内运输和积累也得到了进一步阐明。此外，调控其生物合成的遗传机制以及植物激素对其的影响也得到了更好的理解。此外，由于其在酿酒葡萄品质中的重要性，环境因素和栽培措施对花色苷积累的影响也越来越受到关注。本文总结了红色葡萄中花色苷生物合成的基础信息和最新进展，重点介绍了其基因结构、转录因子和多种外部调控因子。
