State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
National Wolfberry Engineering Research Center, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, Ningxia 750002, China.
J Adv Res. 2023 Apr;46:31-47. doi: 10.1016/j.jare.2022.06.010. Epub 2022 Jun 24.
Lycopene is a natural red compound with potent antioxidant activity that can be utilized both as pigment and as a raw material in functional food, and so possesses good commercial prospects. The biosynthetic pathway has already been documented, which provides the foundation for lycopene production using biotechnology.
Although lycopene production has begun to take shape, there is still an urgent need to alleviate the yield of lycopene. Progress in this area can provide useful reference for metabolic engineering of lycopene production utilizing multiple approaches.
Using conventional microbial fermentation approaches, biotechnologists have enhanced the yield of lycopene by selecting suitable host strains, utilizing various additives, and optimizing culture conditions. With the development of modern biotechnology, genetic engineering, protein engineering, and metabolic engineering have been applied for lycopene production. Extraction from natural plants is the main way for lycopene production at present. Based on the molecular mechanism of lycopene accumulation, the production of lycopene by plant bioreactor through genetic engineering has a good prospect. Here we summarized common strategies for optimizing lycopene production engineering from a biotechnology perspective, which are mainly carried out by microbial cultivation. We reviewed the challenges and limitations of this approach, summarized the critical aspects, and provided suggestions with the aim of potential future breakthroughs for lycopene production in plants.
番茄红素是一种具有强大抗氧化活性的天然红色化合物，可用作色素和功能性食品的原料，因此具有良好的商业前景。其生物合成途径已经得到证实，为利用生物技术生产番茄红素提供了基础。
尽管番茄红素的生产已经开始形成规模，但仍迫切需要提高番茄红素的产量。这方面的进展可以为利用多种方法进行番茄红素生产的代谢工程提供有用的参考。
利用传统的微生物发酵方法，生物技术人员通过选择合适的宿主菌株、利用各种添加剂和优化培养条件来提高番茄红素的产量。随着现代生物技术的发展，遗传工程、蛋白质工程和代谢工程已被应用于番茄红素的生产。目前，从天然植物中提取是生产番茄红素的主要途径。基于番茄红素积累的分子机制，通过遗传工程利用植物生物反应器生产番茄红素具有良好的前景。在这里，我们从生物技术的角度总结了优化番茄红素生产工程的常见策略，主要通过微生物培养来实现。我们回顾了这种方法的挑战和局限性，总结了关键方面，并提出了建议，以期在植物中实现番茄红素生产的未来突破。
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