酵母甘露糖蛋白的研究进展

盛周煌; 陈智仙; 张彦

doi:10.12211/2096-8280.2024-050

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酵母甘露糖蛋白的研究进展

特约评述 | 更新时间：2025-05-20

- 酵母甘露糖蛋白的研究进展
- Research progress of yeast mannoproteins
- 合成生物学 2025年6卷第2期页码：408-421
- 作者机构：
  
  1.农业微生物资源发掘与利用全国重点实验室，湖北宜昌 443003
  2.宜昌市营养健康食品工程技术研究中心，湖北宜昌 443003
  3.酵母功能湖北省重点实验室，湖北宜昌 443003
- 作者简介：
  
  盛周煌（1993— ），男，硕士，中级工程师。研究方向为酵母营养健康原料的开发。E-mail：569603167@qq.com
  陈智仙（1985— ），女，博士，副高级工程师。研究方向为功能原料及功能食品的开发。E-mail：chenzxa@angelyeast.com
  张彦（1975— ），男，博士，正高级工程师。研究方向为功能原料及功能食品的开发。E-mail：zhangyan@angelyeast.com
- 基金信息：
  
  国家重点研发计划(2023YFF1104400)
- DOI：10.12211/2096-8280.2024-050
  中图分类号： Q26
- 收稿：2024-07-01，
  
  修回：2024-08-28，
  
  纸质出版：2025-04-30
- 稿件说明：
移动端阅览
盛周煌，陈智仙，张彦. 酵母甘露糖蛋白的研究进展［J］. 合成生物学， 2025， 6（2）： 408-421

SHENG Zhouhuang， CHEN Zhixian， ZHANG Yan. Research progress of yeast mannoproteins［J］. Synthetic Biology Journal， 2025， 6（2）： 408-421
盛周煌，陈智仙，张彦. 酵母甘露糖蛋白的研究进展［J］. 合成生物学， 2025， 6（2）： 408-421 DOI： 10.12211/2096-8280.2024-050.

SHENG Zhouhuang， CHEN Zhixian， ZHANG Yan. Research progress of yeast mannoproteins［J］. Synthetic Biology Journal， 2025， 6（2）： 408-421 DOI： 10.12211/2096-8280.2024-050.

摘要

酵母甘露糖蛋白（mannoprotein）是一种位于酵母细胞壁最外层的非丝状糖蛋白，作为天然功能性成分，其商业化应用受限，目前仅用作葡萄酒稳定剂。本文简要介绍了其在肽链、核心区和外链组成方面的结构特征，并论述了酸法、碱法、酶法和物理方法提取酵母甘露糖蛋白的优缺点。还系统综述了酵母甘露糖蛋白在改善肠道健康、刺激免疫、抗氧化、降血脂、吸附霉菌毒素等方面的生物学活性，以及其在甘露寡糖生产、生物乳化剂、营养健康食品、水果保鲜、动物营养和葡萄酒中的应用。酵母甘露糖蛋白的

-糖基化和

-糖基化合成途径及过程控制基因改造策略的研究进展，为高效生产甘露糖蛋白提供了新技术，然而酵母甘露糖蛋白的生产结构多样化给研究带来了挑战，且结构-功能关系尚未揭示，未来应重点研究酵母甘露糖蛋白的结构与生物活性的关系，并结合生物合成技术，以推动其产业发展，提升在食品、化妆品和医药等领域的应用价值，推动酵母甘露糖蛋白的广泛商业化应用。

Abstract

Yeast mannoprotein is a non-fibrous glycop

rotein localized on the outermost layer of yeast cell walls. As a natural functional ingredient

its commercial application is limited and currently only used as a wine stabilizer. To advance the development and broader commercialization of mannoprotein

this paper briefly outlines its structural characteristics

including the peptide chain

core region

and outer chain composition. The peptide chain forms the backbone of mannoprotein

while the core and outer chains are composed of various carbohydrate portions

predominantly mannose residues. This unique structure contributes to the diverse biological activities of mannoprotein. The advantages and disadvantages of acid

alkali

enzyme

and physical methods for extracting yeast mannoprotein are discussed. Acids and bases are effective for extracting yeast mannoprotein

but may compromise its structural integrity

while enzymatic extraction is less destructive

preserving the structure but with a higher cost. A systematic review is conducted on the biological activities of yeast mannoprotein in improving intestinal health

stimulating immunity

antioxidation

lowering blood lipids

and adsorbing mycotoxins

as well as its applications in the production of oligosaccharides

bio emulsifiers

nutritious and healthy foods

fruit preservation

animal nutrition

and wine production. Finally

research progress on the synthesis pathways of

-glycosylation and

-glycosylation in yeast mannoprotein and strategies for controlled gene modifications provide new technologies for efficient production of mannoprotein. Despite these advances

the production and application of yeast mannoprotein still face challenges. The diversified structures of yeast mannoprotein pose challenges to research. The action mechanism

spatial structure

molecular weight

and interrelationship of yeast mannoprotein are not fully understood. Future research should focus on elucidating the relationship between the structure of yeast mannoprotein and its biological acti

vity. Combined with the application of biosynthesis technology

it is expected to promote the development of the yeast mannoprotein industry and enhance its applications in fields such as foods

cosmetics

medicines

etc.

关键词

Keywords

references

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