Docosahexaenoic acid production by Schizochytrium sp.: review and prospect

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2021-04-03 DOI:10.1080/08905436.2021.1908900

Qing Wang, Wei Han, W. Jin, Shuhong Gao, Xu Zhou

引用次数: 7

Abstract

ABSTRACT Docosahexaenoic acid (DHA) is one of the essential polyunsaturated fatty acids required for human health. Recently Schizochytrium sp. has become an ideal microorganism for the industrial production of DHA due to its advantages of easy cultivation, fast growth rate, simple fatty acid composition and high DHA content. This review focuses on the new progress about DHA extraction from Schizochytrium sp. Current efforts about the screening and improvement of Schizochytrium sp., optimization of the fermentation, lipid extraction and DHA purification were discussed. Meanwhile, the different routes involved in DHA synthesis in Schizochytrium sp. were described. At last, we propose that breeding of stable high DHA-yielding Schizochytrium sp., exploring low-cost and high-efficiency fermentation substrates, and clarifying DHA synthesis pathways are the future research priorities.

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裂殖壶菌生产二十二碳六烯酸的研究进展与展望

二十二碳六烯酸(DHA)是人体健康所必需的多不饱和脂肪酸之一。Schizochytrium sp.因其易于培养、生长速度快、脂肪酸组成简单、DHA含量高等优点，近年来已成为工业生产DHA的理想微生物。本文综述了从Schizochytrium sp.中提取DHA的最新进展，对Schizochytrium sp.的筛选和改良、发酵优化、脂质提取和DHA纯化等方面的研究进展进行了综述。同时，对Schizochytrium sp.合成DHA的不同途径进行了描述。最后，我们提出今后的研究重点是培育稳定高产的Schizochytrium sp.，探索低成本高效的发酵底物，明确DHA合成途径。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.