Peng Zongfan, Zhong Liang, Li Yuqin, Feng Siran, Mou Jinhua, Miao Yahui, Lin Carol Sze Ki, Wang Zhenyao, Li Xuan
School of Chemical Engineering, Xiangtan University, Xiangtan, 411105, China.
School of Chemical Engineering, Xiangtan University, Xiangtan, 411105, China.
Food Res Int. 2025 Mar;205:115996. doi: 10.1016/j.foodres.2025.115996. Epub 2025 Feb 13.
Docosahexaenoic acid (DHA) exerts versatile roles in nutrition supplementation and numerous health disorders prevention. Global consumption demand for DHA has also been consistently increasing with enhanced health awareness. Oleaginous marine protist Schizochytrium is praised as a potential DHA source due to short growth cycle, convenient artificial culture, harmless to the human body, and easy manipulation of the DHA synthesis pathway. However, factors including strain performances, fermentation parameters, product harvest and extraction strategies, safety and stability maintenance, and also application limitations in health and functional properties affect the widespread adoption of Schizochytrium DHA products. This review provides a comprehensive summary of the current biotechnologies used for tackling factors affecting the Schizochytrium DHA production, with special focuses on Schizochytrium strain improvement technologies, fermentation optimization projects, DHA oil extraction strategies, safety evaluations and stability maintenance schemes, and DHA product application approaches in foods. Inspired by systematic literature investigations and recent advances, suggestive observations composed of improving strain with multiple breeding technologies, considering artificial intelligence and machine learning to optimize the fermentative process, introducing nanoparticles packing technology to improve oxidation stability of DHA products, covering up DHA odor defect with characteristic flavor foods, and employing synthetic biology to construct the structured lipids with DHA to exploit potential functions are formed. This review will give a guideline for exploring more Schizochytrium DHA and propelling the application development in food and health.
二十二碳六烯酸（DHA）在营养补充和多种健康疾病预防方面发挥着多种作用。随着健康意识的提高，全球对DHA的消费需求也在持续增长。海洋油质原生生物裂殖壶菌因其生长周期短、易于人工培养、对人体无害以及DHA合成途径易于操控等特点，被誉为潜在的DHA来源。然而，包括菌株性能、发酵参数、产品收获与提取策略、安全与稳定性维护以及在健康和功能特性方面的应用局限性等因素，影响了裂殖壶菌DHA产品的广泛应用。本综述全面总结了当前用于解决影响裂殖壶菌DHA生产因素的生物技术，特别关注裂殖壶菌菌株改良技术、发酵优化方案、DHA油提取策略、安全评估与稳定性维护方案以及DHA产品在食品中的应用方法。受系统文献研究和最新进展的启发，形成了一些具有启发性的观点，包括采用多种育种技术改良菌株、考虑利用人工智能和机器学习优化发酵过程、引入纳米颗粒包装技术提高DHA产品的氧化稳定性、用特色风味食品掩盖DHA的气味缺陷以及利用合成生物学构建含DHA的结构化脂质以开发潜在功能等。本综述将为探索更多裂殖壶菌DHA以及推动其在食品和健康领域的应用发展提供指导。
