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《工程(英文)》 >> 2022年 第12卷 第5期 doi: 10.1016/j.eng.2021.03.018

微生物中核黄素合成的生物技术策略

a Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China
b Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
c Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
d Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
e Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, Guangdong, 515063, China
f Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 32000, Israel

# These authors contributed equally to this work.

收稿日期: 2020-05-23 修回日期: 2021-01-25 录用日期: 2021-03-03 发布日期: 2021-05-08

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摘要

核黄素是一种人体必需的微量营养元素,且必须通过外源食物或营养补充剂获取。众多研究表明,核黄素在多种疾病的预防和治疗中均扮演着重要角色。核黄素的合成方法主要有三种,包括全化学合成法、化学半合成法和微生物发酵法,而微生物发酵法是目前核黄素的最佳生产方法。近几年来,产核黄素微生物受到了越来越多的关注。其中,真菌(阿舒假囊酵母和棉阿舒囊霉)和细菌(枯草芽孢杆菌、大肠杆菌和乳酸菌)是理想的核黄素高产细胞工厂。因此,它们是增加发酵食品中核黄素含量或开发具有较高营养价值和人体健康益处的新型核黄素生物强化食品的优良候选菌株。本文简述了核黄素在人体健康中的作用及其工业生产历史进程,详述了核黄素在细菌和真菌中的生物合成途径,并总结了利用现有的微生物发酵法高产核黄素的方法与策略,包括发酵条件的优化以及通过化学诱变和代谢工程技术构建核黄素高产菌株。本文不仅可为核黄素的生物合成提供更新、更全面的理解,也将在一定程度上推进富含核黄素发酵食品的研发。

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