营养化学品的生物制造研究进展
Research Advances in Biomanufacturing of Nutritional Chemicals
Author:
WANG NankaiWANG Nankai
School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
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GONG Jinsong
School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China
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SHI Jinsong
School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China
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XU Zhenghong
School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
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摘要:
基于绿色生物制造合成营养化学品是实现可持续发展的重要保障，该领域的技术发展和应用有望给食品、医药、化工及农业等行业带来颠覆性的技术变革。作者概述了生物信息学、基因组编辑技术、系统代谢工程策略以及酶工程技术等在营养化学品生物制造领域的应用研究进展；简述了功能糖类、氨基酸类、功能性脂质类、维生素类和黄酮类营养化学品的生物制造方法，展望了营养化学品的生物制造未来及可能存在的挑战，期待为提升绿色生物制造的竞争力提供参考。
Abstract:
The green biomanufacturing of nutritional chemicals is an important guarantee for sustainable development. The technological development and application of this field are expected to bring disruptive technological changes in food, pharmaceutical, chemical and agricultural industries. In this paper, we summarized the progress of bioinformatics, genome editing technology, system metabolic engineering strategy and enzyme engineering technology in the field of biomanufacturing of nutritional chemicals. Furthermore, the biological manufacturing methods of functional sugars, amino acids, functional lipids, vitamins and flavonoids were briefly described. Finally, the possible challenges in the future of biomanufacturing of nutrient chemicals were prospected. It is expected to provide a reference and support for promoting the competitiveness of green biomanufacturing.
引用本文王南凯,龚劲松,史劲松,许正宏.营养化学品的生物制造研究进展[J].食品与生物技术学报,2022,41(8):1-9.
WANG Nankai, GONG Jinsong, SHI Jinsong, XU Zhenghong. Research Advances in Biomanufacturing of Nutritional Chemicals[J]. Journal of Food Science and Biotechnology,2022,41(8):1-9.
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