State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China.
Appl Microbiol Biotechnol. 2020 Aug;104(16):6941-6951. doi: 10.1007/s00253-020-10757-y. Epub 2020 Jun 29.
Mannitol is a naturally occurring six-carbon sugar alcohol that has wide applications in the food and pharmaceutical industry because of its many properties, namely being a natural sweetener with a low metabolism and no glycemic index. The increasing demand for mannitol has spurred many studies of its production. Compared with its chemical synthesis and extraction from plants, both of which are difficult to satisfy for industrial requirements, biotechnological production of mannitol has received considerably more attention and interest from scientists because of its known advantages over those two methods. Accordingly, in this review, we summarize recent advances made in the production of mannitol through various biotechnological methods. The physicochemical properties, sources, and physiological functionalities and applications of mannitol are systematically covered and presented. Then, different determination methods for mannitol are also described and compared. Furthermore, different biotechnological strategies for the production of mannitol via fermentation engineering, protein engineering, and metabolic engineering receive a detailed overview in terms of mannitol-producing strains, enzymes, and their key reaction parameters and conditions. KEY POINTS: • Physiological functionalities and applications of mannitol are presented in detail. • Different determination methods for mannitol are also described and compared. • Various biotechnological strategies for the production of mannitol are reviewed.
甘露醇是一种天然存在的六碳糖醇，由于其许多特性，如作为一种天然甜味剂，其代谢率低且无血糖指数，因此在食品和制药行业有广泛的应用。对甘露醇的需求不断增加，促使人们对其生产进行了许多研究。与化学合成和从植物中提取相比，这两种方法都很难满足工业需求，因此，甘露醇的生物技术生产因其相对于这两种方法的已知优势，引起了科学家们的极大关注和兴趣。因此，在这篇综述中，我们总结了通过各种生物技术方法生产甘露醇的最新进展。系统地介绍了甘露醇的物理化学性质、来源、生理功能和应用。然后，还描述和比较了不同的甘露醇测定方法。此外，还详细概述了通过发酵工程、蛋白质工程和代谢工程生产甘露醇的不同生物技术策略，涉及甘露醇生产菌株、酶及其关键反应参数和条件。要点：•详细介绍了甘露醇的生理功能和应用。•还描述和比较了不同的甘露醇测定方法。•综述了生产甘露醇的各种生物技术策略。
