Hossain Shamim, Khetra Yogesh, Dularia Chandni
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
Crit Rev Food Sci Nutr. 2025;65(2):353-366. doi: 10.1080/10408398.2023.2273450. Epub 2023 Oct 24.
Lactobionic acid is a comparatively less explored lactose derivative with impressive biofunctional qualities, and is currently being used by the advanced chemical and pharmaceutical research industries. It is an aldonic acid with probiotics, antimicrobial, antioxidant, calcium chelating activity. In dairy and food products, it can be used to improve flavor, texture, yield and shelf life with additional health benefits. The biochemical method for producing lactobionic acid makes it safe for humans to consume as food or medicine. This systematic review describes the various bioproduction methods of lactobionic acid. This study emphasizes the production method, conversion rate, and specific yield of various microorganisms and enzymes employed in biosynthesis of lactobionic acid. Scopus advanced search is used for database mining. Original, traceable peer-reviewed research articles directly related to lactobionic acid are selected for this systematic review. The selected articles are grouped for ease of discussion and understanding. In the last 75 years, several bioproduction methods of lactobionic acid have been developed. By fine-tuning the microbial incubation conditions, the productivity of lactobionic acid can be significantly improved. The oxidoreductase enzymes responsible for the conversion of lactose can be purified from the system by advanced membrane technology. In the presence of a suitable redox mediator and regenerative enzyme, an efficient continuous lactobionic acid production system can be developed. To date, several methods are available for the complete conversion of lactose to lactobionic acid with an impressive specific production rate. This review will help researchers and industries to have better insights and understanding of the bioproduction of lactobionic acid.
乳糖酸是一种相对较少被探索的乳糖衍生物，具有令人印象深刻的生物功能特性，目前正被先进的化学和制药研究行业所使用。它是一种具有益生菌、抗菌、抗氧化、钙螯合活性的醛糖酸。在乳制品和食品中，它可用于改善风味、质地、产量和保质期，并具有额外的健康益处。乳糖酸的生化生产方法使其作为食品或药物供人类食用是安全的。本系统综述描述了乳糖酸的各种生物生产方法。本研究强调了用于乳糖酸生物合成的各种微生物和酶的生产方法、转化率和比产量。使用Scopus高级搜索进行数据库挖掘。本系统综述选择了与乳糖酸直接相关的原始、可追溯的同行评审研究文章。为便于讨论和理解，将所选文章进行了分组。在过去75年里，已经开发出了几种乳糖酸的生物生产方法。通过微调微生物培养条件，可以显著提高乳糖酸的生产率。负责乳糖转化的氧化还原酶可以通过先进的膜技术从系统中纯化出来。在合适的氧化还原介质和再生酶存在的情况下，可以开发出高效的连续乳糖酸生产系统。迄今为止，有几种方法可以将乳糖完全转化为乳糖酸，且具有令人印象深刻的比生产率。这篇综述将有助于研究人员和行业更好地了解乳糖酸的生物生产。
