微生物发酵法合成虾青素的研究进展

周强; 周大伟; 孙敬翔; 王靖楠; 姜万奎; 章文明; 蒋羽佳; 信丰学; 姜岷

doi:10.12211/2096-8280.2023-065

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微生物发酵法合成虾青素的研究进展

特约评述 | 更新时间：2025-03-20

- 微生物发酵法合成虾青素的研究进展
- Research progress in synthesis of astaxanthin by microbial fermentation
- 合成生物学 2024年5卷第1期页码：126-143
- 作者机构：
  
  1.南京工业大学生物与制药工程学院，材料化学工程国家重点实验室，江苏南京 211816
  2.南京工业大学，江苏先进生物与化学制造协同创新中心（SICAM），江苏南京 210009
- 作者简介：
  
  [ "周强（2000—），男，硕士。研究方向为代谢工程及合成生物学。 E-mail：2278766279@qq.com" ]
  [ "蒋羽佳（1991—），女，博士，副教授，硕士生导师。研究方向为可再生生物能源底盘细胞的开发与利用，低劣生物质高值化利用的人工多细胞体系构建及菌株间互作机制解析。 E-mail：jiangyujia@njtech.edu.cn" ]
  [ "信丰学（1982—），男，博士，教授，博士生导师。研究方向为：①木质纤维素、厨余垃圾等废弃碳资源的生物降解与大宗化学品、生物燃料的合成；②CBP和精细化学品合成人工混菌体系的设计、构建与功能调控；③GRAS级安全酵母的开发和细胞工厂构建，尤其针对功能脂肪酸、胡萝卜素、虾青素等医药营养品。 E-mail：xinfengxue@njtech.edu.cn" ]
- 基金信息：
  
  国家自然科学基金面上项目(22178169);江苏省杰出青年基金(BK20220052);山东省泰山产业领军人才工程(202306155)
- DOI：10.12211/2096-8280.2023-065
  中图分类号： TQ929
- 收稿：2023-09-14，
  
  修回：2023-11-20，
  
  纸质出版：2024-02-29
- 稿件说明：
移动端阅览
周强，周大伟，孙敬翔，王靖楠，姜万奎，章文明，蒋羽佳，信丰学，姜岷. 微生物发酵法合成虾青素的研究进展［J］. 合成生物学， 2024， 5（1）： 126-143

ZHOU Qiang， ZHOU Dawei， SUN Jingxiang， WANG Jingnan， JIANG Wankui， ZHANG Wenming， JIANG Yujia， XIN Fengxue， JIANG Min. Research progress in synthesis of astaxanthin by microbial fermentation［J］. Synthetic Biology Journal， 2024， 5（1）： 126-143
周强，周大伟，孙敬翔，王靖楠，姜万奎，章文明，蒋羽佳，信丰学，姜岷. 微生物发酵法合成虾青素的研究进展［J］. 合成生物学， 2024， 5（1）： 126-143 DOI： 10.12211/2096-8280.2023-065.

ZHOU Qiang， ZHOU Dawei， SUN Jingxiang， WANG Jingnan， JIANG Wankui， ZHANG Wenming， JIANG Yujia， XIN Fengxue， JIANG Min. Research progress in synthesis of astaxanthin by microbial fermentation［J］. Synthetic Biology Journal， 2024， 5（1）： 126-143 DOI： 10.12211/2096-8280.2023-065.

摘要

虾青素是一种高附加值的抗氧化萜类物质，具有很强的抗氧化活性，同时还具有抗癌、预防炎症、护眼等诸多功效。随着合成生物学技术的不断发展，利用微生物发酵法合成虾青素是实现虾青素工业化生产最有效的途径之一，也更能满足消费者对天然化合物的需求。目前，生产虾青素的微生物包括细菌、真菌、藻类等。本文系统介绍了虾青素的结构性质和生产方法，重点讲述了虾青素天然合成以及外源构建的合成路径，总结了不同微生物如雨生红球藻、酵母和大肠杆菌生产虾青素的最新进展，分析了利用基因工程和发酵过程调控手段提高虾青素产量的方法。未来，通过代谢工程等手段（如虾青素合成基因过表达、使用高强度启动子、代谢途径优化等）可提高虾青素产量，以进一步增加虾青素在食品、医疗、化妆品和饲料等产业的应用。

Abstract

Astaxanthin is a value-added terpene with strong antioxidant activity as well as other physiological functions

such as anti-cancer

enhancing immunity

eye protection

and cardio-cerebrovascular protection. Natural astaxanthin mainly comes from algae and aquatic crustaceans such as lobster shell. Astaxanthin presents with stereoisomerism and geometric isomerism

which have different biological

activities and applications. Currently

astaxanthin in the market is obtained primarily through natural extraction from

Haematococcus pluvialis

Xanthophyllomyces dendrorhous

and chemical synthesis as well. While

H. pluvialis

has a long growth cycle and high light demand

leading to low biomass productivity and extraction rate for high production cost of astaxanthin

X. dendrorhous

has a low astaxanthin yield and is easy to degenerate

making them challenging for the large-scale commercial production. The chemical synthesis of astaxanthin involves multiple reactions with complicated processes

producing mixed isomers and various byproducts

which consequently compromises its antioxidant capacity. Moreover

the assimilation and utilization of chemically synthesized astaxanthin

in vivo

is poor compared to its natural product

making it not suitable for being used by human being. With the continuous development of synthetic biology

microbial fermentation has been developed as an effective way for the commercial production of astaxanthin to better meet consumer demand. At present

astaxanthin-producing microorganisms include bacteria

fungi

and algae. This review introduces astaxanthin's structure

properties

production methods

and processes for its extraction and purification

with an emphasis on natural and engineered biosynthetic pathways. The latest progress in the production of astaxanthin by different microorganisms such as

H. pluvialis

Yarrowia lipolytica

and

Escherichia coli

is summarized

along with strategies for increasing astaxanthin production through genetic engineering and fermentation process optimization. Future metabolic engineering strategies are proposed

such as over-expression of astaxanthin synthesis genes

promoters with higher substitution intensity

subcellular localization

metabolic pathway optimization

etc

to increase astaxanthin yield for wide u

sage in food

medical

cosmetic and feed industries.

关键词

Keywords

references

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