4.6 Review

Regulation and metabolic engineering of tanshinone biosynthesis

期刊

RSC ADVANCES
卷 5, 期 23, 页码 18137-18144

出版社

ROYAL SOC CHEMISTRY
DOI: 10.1039/c4ra13459a

关键词

-

资金

  1. Chinese Universities Scientific Fund [QN2013035, 2014YB044]
  2. Natural Science Basic Research Plan in Shaanxi Province of China [2013JQ3006]
  3. Specialized Research Fund for the Doctoral Program of Higher Education [20130204120018, 20130204120038]
  4. National Natural Science Foundation of China [81393708, 31401839, 31170274]
  5. Biotechnology and Biological Sciences Research Council (BBSRC) Institute Strategic Programme Grant 'Understanding and Exploiting Plant and Microbial Secondary Metabolism [BB/J004596/1]
  6. John Innes Foundation
  7. joint Engineering and Physical Sciences Research Council/National Science Foundation, Syntegron consortium [EP/K03459/1]
  8. EU FP7-funded programme Triterpenes for Commercialisation (TriForC)
  9. Biotechnology and Biological Sciences Research Council [BBS/E/J/00000614] Funding Source: researchfish

向作者/读者索取更多资源

Salvia miltiorrhiza (Chinese name: danshen) is used in traditional Chinese medicine for the treatment of cardiovascular and cerebrovascular diseases. The tanshinones represent the most important biological active class of compounds present in danshen extracts. They are synthesized via either the cytoplasmic mevalonate or the plastidial 2-C-methyl-D-erythritol-4-phosphate pathway. Here, we summarize recent discoveries regarding the mechanisms underlying tanshinone biosynthesis and how the process is regulated. Tanshinone accumulation in planta is affected by a range of elicitors and by the composition of the culture medium. Its production in hairy root cultures can be enhanced by the over-expression of genes encoding 1-deoxy-D-xylulose 5-phosphate synthase, 3-hydroxy-3-methylglutaryl-CoA reductase, geranylgeranyl diphosphate synthase and allene oxide cyclase. The pathway leading to the biosynthesis of the tanshinone precursors miltiradiene and ferruginol, has been engineered in yeast.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.6
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据