Insights into the microbial cell chassis design and engineering for production of poly(3-hydroxybutyrate-co-3-hydroxyvalerate)

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-10 DOI:10.1016/j.fbio.2025.107036

Wenjian Ma , Jingwen Zhou , Yaru Cao , Jianli Wang , Xiaoyuan Wang

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引用次数: 0

Abstract

Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV), a completely biodegradable polymer, shows promising applications in food and health areas, and owns favorable characteristics due to introducing (R)-3-hydroxyvalerate (3HV) monomer units. Recently, advantages and potential of improving 3HV fraction of PHBV have attracted more attention, then many microbial cell factories and efficient engineering strategies emerged. This review focused on comparing different microbial producers for PHBV production, including Escherichia coli, halophiles, Ralstonia eutropha, Corynebacterium glutamicum and few other microorganisms. For these producers, different supplements of 3HV-related carbon source and metabolic engineering strategies to better form 3HV were summarized. Furthermore, the involved barriers and bottlenecks for PHBV biosynthesis were analyzed, thus some insights such as integrating global regulation engineering strategies and removing safety hazards for optimizing PHBV producers were proposed.

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聚（3-羟基丁酸酯-co-3-羟基戊酸酯）生产微生物细胞底盘设计与工程的见解

聚（3-羟基丁酸酯-co-3-羟基戊酸酯）（PHBV）是一种完全可生物降解的聚合物，由于引入了(R)-3-羟基戊酸酯（3HV）单体单元，在食品和卫生领域具有良好的应用前景。近年来，提高PHBV 3HV馏分的优势和潜力越来越受到人们的关注，许多微生物细胞工厂和高效的工程策略应运而生。本文主要比较了生产PHBV的不同微生物，包括大肠杆菌、嗜盐菌、富营养化Ralstonia、谷氨酸棒状杆菌和其他几种微生物。针对这些生产者，总结了不同的3HV相关碳源补充和代谢工程策略，以更好地形成3HV。分析了PHBV生物合成的障碍和瓶颈，提出了整合全球调控工程策略和消除安全隐患等优化PHBV生产的建议。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.