ISEIT/Viseu, Instituto Piaget, Estrada do Alto do Gaio, Galifonge, 3515-776 Lordosa, Viseu, Portugal.
Biotechnol Adv. 2012 Nov-Dec;30(6):1506-15. doi: 10.1016/j.biotechadv.2012.03.006. Epub 2012 Mar 29.
The marine ecosystem is still an untapped reservoir of biologically active compounds, which have considerable potential to supply food ingredients towards development of new functional foods. With the goal of increasing the availability and chemical diversity of functional marine ingredients, much research has been developed using biotechnological tools to discover and produce new compounds. This review summarizes the advances in biotechnological tools for production of functional ingredients, including enzymes, for the food industry. Tools involving biotechnological processes (bioreactors, fermentations, bioprocessing) and those involving genetic research designated as molecular biotechnology are discussed highlighting how they can be used in the controlled manipulation and utilization of marine organisms as sources of food ingredients, as well as discussing the most relevant shortcomings towards applications in new functional foods.
海洋生态系统仍然是一个未开发的生物活性化合物库，这些化合物具有很大的潜力，可以为开发新的功能性食品提供食物成分。为了增加功能性海洋成分的可用性和化学多样性，人们利用生物技术工具开发了大量研究来发现和生产新的化合物。本综述总结了生物技术工具在功能性成分生产中的应用进展，包括用于食品工业的酶。讨论了涉及生物技术过程（生物反应器、发酵、生物加工）和指定为分子生物技术的遗传研究的工具，强调了它们如何可用于对海洋生物进行受控操作和利用，作为食物成分的来源，并讨论了在新功能性食品应用方面最相关的缺点。
