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Mannitol: physiological functionalities, determination methods, biotechnological production, and applications.
Ming Chen1, Wenli Zhang1, Hao Wu2
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
Applied Microbiology and Biotechnology
|July 1, 2020
Summary
Mannitol, a natural sweetener, is increasingly produced through biotechnology. This review details its properties, applications, and advanced biotechnological production methods like fermentation and metabolic engineering.
Area of Science:
- Biotechnology
- Biochemistry
- Food Science
Background:
- Mannitol is a natural sugar alcohol with valuable properties for food and pharmaceuticals.
- Industrial demand for mannitol necessitates efficient production methods.
- Biotechnological production offers advantages over chemical synthesis and plant extraction.
Purpose of the Study:
- To review recent advancements in biotechnological mannitol production.
- To systematically present mannitol's properties, sources, functionalities, and applications.
- To compare different methods for mannitol determination.
Main Methods:
- Overview of biotechnological strategies including fermentation, protein, and metabolic engineering.
- Detailed examination of mannitol-producing strains and enzymes.
- Analysis of key reaction parameters and conditions for optimized production.
Main Results:
- Comprehensive summary of current biotechnological approaches for mannitol synthesis.
- Detailed comparison of various mannitol determination techniques.
- In-depth review of engineered strains and enzymes for enhanced mannitol yield.
Conclusions:
- Biotechnological methods are crucial for meeting the growing demand for mannitol.
- Further research in metabolic and protein engineering can optimize mannitol production.
- This review provides a valuable resource for scientists and industries involved in mannitol production.
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