大豆种子蛋白和油脂含量调控的研究进展

Research Progress on Protein and Oil Contents of Soybean Seeds

摘要:

作为重要的粮油饲兼用作物，大豆为世界膳食提供高达约71%的蛋白质和29%的油脂。随着人口不断增长和大豆消费需求的不断提高，在有限的耕地面积和单产条件下，大豆品质的遗传改良则更具重要意义。该文综述了大豆种子蛋白和油脂含量两个重要品质性状调控的研究进展，总结了调控大豆蛋白和油脂合成的关键酶和转录因子及因子间的相互作用，并根据蛋白和油脂合成代谢调控途径中关键酶和转录因子作用机制，绘制了大豆蛋白和油脂合成代谢的分子调控网络。此外，该文还讨论了当前大豆种子蛋白油脂含量调控研究存在的瓶颈及对策，以期为大豆种子品质的遗传改良和高产品种培育提供参考。

Abstract:

As one of the most important crops in the world, soybean provides more than 71% and 21% of the global consumption of vegetative protein and oil, respectively. As the increasing of population and the demand for soybean consumption, the genetic improvement of soybean quality has become more importance under the limited arable land area and yield per unit area. The research progress of the two important quality traits of soybean seed protein and oil contents was reviewed, the key enzymes and transcription factors controlling soybean protein and oil synthesis, and the interactions among different factors were summarized. The molecular regulatory network of soybean protein and oil synthesis was mapped according to the key enzymes and transcription factors in the pathway of protein and oil anabolic regulation. In addition, the current bottlenecks in soybean seed protein and oil improvement and the potential breeding strategies were discussed for providing understandings for the genetic improvement of soybean seed protein and oil.