School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China; email:
Department of Chemistry, University of York, Heslington, York, United Kingdom.
Annu Rev Food Sci Technol. 2023 Mar 27;14:225-246. doi: 10.1146/annurev-food-060721-024353. Epub 2023 Jan 25.
Lipids are a large group of essential nutrients in daily diets that provide energy and maintain various physiological functions. As the global population is rapidly expanding, there is an urgent need to enhance the production and quality of food lipids. The development of modern biotechnology allows the manipulation of oil production in plants and microorganisms and the improvement of the nutritional value of food lipids. Various metabolic engineering strategies have been exploited to increase oil production and produce value-added oils in traditional oil crops and other novel lipid sources (e.g., plant vegetative tissues, microalgae, and oleaginous microorganisms). Furthermore, natural lipid structures can be modified by lipases to prepare functional lipids, e.g., diacylglycerols, medium-long-medium-type structured triacylglycerols, human milk-fat substitutes, and structuralphospholipids, for specific nutritional demands. In this review, we focus on the recent advances in metabolic engineering of lipid production in plants and microorganisms, and the preparation of functional lipids via biocatalysis.
脂质是日常饮食中的一大类必需营养素，它们提供能量并维持各种生理功能。随着全球人口的迅速增长，迫切需要提高食物脂质的产量和质量。现代生物技术的发展允许对植物和微生物中的油脂生产进行操作，并改善食物脂质的营养价值。已经利用各种代谢工程策略来增加油脂产量，并在传统油料作物和其他新型脂质来源（例如，植物营养组织、微藻和产油微生物）中生产高附加值油脂。此外，脂肪酶可以修饰天然脂质结构，制备功能性脂质，例如二酰基甘油、中长中型结构三酰基甘油、人乳脂肪替代品和结构磷脂，以满足特定的营养需求。在本文中，我们重点介绍了植物和微生物中脂质生产的代谢工程以及通过生物催化制备功能性脂质的最新进展。
