College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Molecules. 2023 Jan 15;28(2):866. doi: 10.3390/molecules28020866.
Anthocyanins are naturally occurring polyphenolic pigments that give food varied colors. Because of their high antioxidant activities, the consumption of anthocyanins has been associated with the benefit of preventing various chronic diseases. However, due to natural evolution or human selection, anthocyanins are found only in certain species. Additionally, the insufficient levels of anthocyanins in the most common foods also limit the optimal benefits. To solve this problem, considerable work has been done on germplasm improvement of common species using novel gene editing or transgenic techniques. This review summarized the recent advances in the molecular mechanism of anthocyanin biosynthesis and focused on the progress in using the CRISPR/Cas gene editing or multigene overexpression methods to improve plant food anthocyanins content. In response to the concerns of genome modified food, the future trends in developing anthocyanin-enriched plant food by using novel transgene or marker-free genome modified technologies are discussed. We hope to provide new insights and ideas for better using natural products like anthocyanins to promote human health.
花色苷是一种天然存在的多酚类色素，使食物呈现出多种颜色。由于其具有很高的抗氧化活性，花色苷的摄入与预防各种慢性疾病的益处有关。然而，由于自然进化或人类选择，花色苷仅存在于某些物种中。此外，最常见食物中花色苷的含量不足也限制了其最佳益处。为了解决这个问题，人们在利用新型基因编辑或转基因技术对常见物种进行种质改良方面做了大量工作。本综述总结了花色苷生物合成的分子机制的最新进展，并重点介绍了利用 CRISPR/Cas 基因编辑或多基因过表达方法来提高植物性食物中花色苷含量的进展。针对对基因改造食品的担忧，本文还讨论了利用新型无转基因或无标记基因修饰技术来开发富含花色苷的植物性食品的未来趋势。我们希望为更好地利用花色苷等天然产物来促进人类健康提供新的见解和思路。
