D- 氨基酸生物合成的最新战略和研究进展。

IF 8.1 2区 工程技术 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Critical Reviews in Biotechnology Pub Date : 2024-06-01 Epub Date: 2023-05-09 DOI:10.1080/07388551.2023.2193861
Fenghua Wang, Hongbin Qi, Huimin Li, Xuanzhen Ma, Xin Gao, Chao Li, Fuping Lu, Shuhong Mao, Hui-Min Qin
{"title":"D- 氨基酸生物合成的最新战略和研究进展。","authors":"Fenghua Wang, Hongbin Qi, Huimin Li, Xuanzhen Ma, Xin Gao, Chao Li, Fuping Lu, Shuhong Mao, Hui-Min Qin","doi":"10.1080/07388551.2023.2193861","DOIUrl":null,"url":null,"abstract":"<p><p>D-amino acids (D-AAs) are the enantiomeric counterparts of L-amino acids (L-AAs) and important functional factors with a wide variety of physiological activities and applications in the food manufacture industry. Some D-AAs, such as D-Ala, D-Leu, and D-Phe, have been favored by consumers as sweeteners and fragrances because of their unique flavor. The biosynthesis of D-AAs has attracted much attention in recent years due to their unique advantages. In this review, we comprehensively analyze the structure-function relationships, biosynthesis pathways, multi-enzyme cascade and whole-cell catalysis for the production of D-AAs. The state-of-the-art strategies, including immobilization, protein engineering, and high-throughput screening, are summarized. Future challenges and perspectives of strategies-driven by bioinformatics technologies and smart computing technologies, as well as enzyme immobilization, are also discussed. These new approaches will promote the commercial production and application of D-AAs in the food industry by optimizing the key enzymes for industrial biocatalysts.</p>","PeriodicalId":10752,"journal":{"name":"Critical Reviews in Biotechnology","volume":" ","pages":"495-513"},"PeriodicalIF":8.1000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"State-of-the-art strategies and research advances for the biosynthesis of D-amino acids.\",\"authors\":\"Fenghua Wang, Hongbin Qi, Huimin Li, Xuanzhen Ma, Xin Gao, Chao Li, Fuping Lu, Shuhong Mao, Hui-Min Qin\",\"doi\":\"10.1080/07388551.2023.2193861\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>D-amino acids (D-AAs) are the enantiomeric counterparts of L-amino acids (L-AAs) and important functional factors with a wide variety of physiological activities and applications in the food manufacture industry. Some D-AAs, such as D-Ala, D-Leu, and D-Phe, have been favored by consumers as sweeteners and fragrances because of their unique flavor. The biosynthesis of D-AAs has attracted much attention in recent years due to their unique advantages. In this review, we comprehensively analyze the structure-function relationships, biosynthesis pathways, multi-enzyme cascade and whole-cell catalysis for the production of D-AAs. The state-of-the-art strategies, including immobilization, protein engineering, and high-throughput screening, are summarized. Future challenges and perspectives of strategies-driven by bioinformatics technologies and smart computing technologies, as well as enzyme immobilization, are also discussed. These new approaches will promote the commercial production and application of D-AAs in the food industry by optimizing the key enzymes for industrial biocatalysts.</p>\",\"PeriodicalId\":10752,\"journal\":{\"name\":\"Critical Reviews in Biotechnology\",\"volume\":\" \",\"pages\":\"495-513\"},\"PeriodicalIF\":8.1000,\"publicationDate\":\"2024-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Critical Reviews in Biotechnology\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://doi.org/10.1080/07388551.2023.2193861\",\"RegionNum\":2,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/5/9 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Critical Reviews in Biotechnology","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1080/07388551.2023.2193861","RegionNum":2,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/5/9 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

D- 氨基酸(D-As)是 L-氨基酸(L-As)的对映体,也是重要的功能因子,具有多种生理活性,在食品制造业中应用广泛。一些 D-AAs,如 D-Ala、D-Leu 和 D-Phe,因其独特的风味而作为甜味剂和香料受到消费者的青睐。近年来,D-As 的生物合成因其独特的优势而备受关注。在这篇综述中,我们全面分析了 D-AAs 的结构-功能关系、生物合成途径、多酶级联和全细胞催化生产。综述了最先进的策略,包括固定化、蛋白质工程和高通量筛选。此外,还讨论了由生物信息学技术和智能计算技术以及酶固定化技术驱动的策略的未来挑战和前景。通过优化工业生物催化剂的关键酶,这些新方法将促进 D-AAs 在食品工业中的商业化生产和应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
State-of-the-art strategies and research advances for the biosynthesis of D-amino acids.

D-amino acids (D-AAs) are the enantiomeric counterparts of L-amino acids (L-AAs) and important functional factors with a wide variety of physiological activities and applications in the food manufacture industry. Some D-AAs, such as D-Ala, D-Leu, and D-Phe, have been favored by consumers as sweeteners and fragrances because of their unique flavor. The biosynthesis of D-AAs has attracted much attention in recent years due to their unique advantages. In this review, we comprehensively analyze the structure-function relationships, biosynthesis pathways, multi-enzyme cascade and whole-cell catalysis for the production of D-AAs. The state-of-the-art strategies, including immobilization, protein engineering, and high-throughput screening, are summarized. Future challenges and perspectives of strategies-driven by bioinformatics technologies and smart computing technologies, as well as enzyme immobilization, are also discussed. These new approaches will promote the commercial production and application of D-AAs in the food industry by optimizing the key enzymes for industrial biocatalysts.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Critical Reviews in Biotechnology
Critical Reviews in Biotechnology 工程技术-生物工程与应用微生物
CiteScore
20.80
自引率
1.10%
发文量
71
审稿时长
4.8 months
期刊介绍: Biotechnological techniques, from fermentation to genetic manipulation, have become increasingly relevant to the food and beverage, fuel production, chemical and pharmaceutical, and waste management industries. Consequently, academic as well as industrial institutions need to keep abreast of the concepts, data, and methodologies evolved by continuing research. This journal provides a forum of critical evaluation of recent and current publications and, periodically, for state-of-the-art reports from various geographic areas around the world. Contributing authors are recognized experts in their fields, and each article is reviewed by an objective expert to ensure accuracy and objectivity of the presentation.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信