关于微生物结合烯酸生物转化研究的进展
Chen Wu1, Haiqin Chen1, Yongchao Mei1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Progress in lipid research
|October 28, 2023
概括
像Lactobacillus这样的微生物可以产生合利诺基酸 (CLA),这是一种具有健康益处的功能性食物. 本综述探讨了微生物CLA生产,挑战和提高其产量和营养价值的策略.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 结合烯酸 (CLA) 是一种功能性食品成分,具有益生菌性质和健康益处.
- 由于CLA的自然来源有限,人们将重点转移到微生物生产上.
- 微生物,特别是乳酸菌和双菌,正在成为CLA的关键来源.
研究的目的:
- 审查过去十年微生物CLA生产的进展.
- 要突出CLA生产机制和监管因素.
- 确定瓶,并提出提高微生物CLA合成的策略.
主要方法:
- 关于微生物CLA生产 (细菌和真菌) 的科学文献的综述.
- 分析影响CLA生产效率和同位素组成的因素.
- 探索基因和酶开采以提高生产效率.
主要成果:
- 微生物将氨酸转化为CLA是酶介导的,其效率因微生物菌株而异.
- 诸如前体度,培养条件和共同培养身份等因素显著影响CLA产量和成分.
- 功能性基因和酶开采提供了克服生产瓶的策略.
结论:
- 微生物为可持续的CLA生产提供了一个有希望的途径.
- 优化微生物菌株和发酵条件对于最大限度地提高CLA产量至关重要.
- 了解微生物CLA生产机制可以提高发酵食品的营养价值,并探索益生菌的潜力.
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