Yu Bingxin, Ma Tianyue, Nawaz Maryam, Chen Hailong, Zheng Heng
School of Life Science and Technology, China Pharmaceutical University, No. 639 Longmian Dadao, Jiangning District, Nanjing, 210009, People's Republic of China.
Mol Biotechnol. 2024 Oct 7. doi: 10.1007/s12033-024-01289-1.
Astaxanthin, a lipophilic carotenoid renowned for its strong antioxidant activity, holds significant commercial value across industries such as feed, food, and cosmetics. Although astaxanthin can be synthesized through chemical methods, it may contain toxic by-products in the synthesized astaxanthin, limiting its application in medicine or functional food. Natural astaxanthin can be extracted from algae, however, the cultivation cycle of algae is relatively longer compared to microorganisms. With the advancement of synthetic biology and metabolic engineering, the method of microbial fermentation has emerged as a promising strategy for the large-scale production of astaxanthin. This article provides a comprehensive overview of the research progress in astaxanthin biosynthesis, highlighting the use of the natural host Xanthophyllomyces dendrorhous, and the heterologous hosts Yarrowia lipolytica and Saccharomyces cerevisiae. Additionally, future research prospects are also discussed.
虾青素是一种以其强大的抗氧化活性而闻名的亲脂性类胡萝卜素，在饲料、食品和化妆品等行业具有重要的商业价值。虽然虾青素可以通过化学方法合成，但合成的虾青素中可能含有有毒副产物，限制了其在医药或功能性食品中的应用。天然虾青素可以从藻类中提取，然而，与微生物相比，藻类的培养周期相对较长。随着合成生物学和代谢工程的发展，微生物发酵方法已成为大规模生产虾青素的一种有前景的策略。本文全面概述了虾青素生物合成的研究进展，重点介绍了天然宿主红法夫酵母以及异源宿主解脂耶氏酵母和酿酒酵母的应用。此外，还讨论了未来的研究前景。
