Diatoms as cell factories for high-value products: chrysolaminarin, eicosapentaenoic acid, and fucoxanthin
文献类型: 外文期刊
作者: Yang, Runqing 1 ; Wei, Dong 1 ; Xie, Jun 2 ;
作者机构: 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou, Peoples R China
2.Chinese Acad Fishery Sci, Key Lab Trop & Subtrop Fishery Resource Applicat, Pearl River Fisheries Res Inst, Guangzhou, Peoples R China
关键词: Diatom; chrysolaminarin; eicosapentaenoic acid; fucoxanthin; culture system; genetic modification; coextraction
期刊名称:CRITICAL REVIEWS IN BIOTECHNOLOGY ( 影响因子:8.429; 五年影响因子:8.981 )
ISSN: 0738-8551
年卷期: 2020 年 40 卷 7 期
页码:
收录情况: SCI
摘要: Diatoms are unicellular photosynthetic microalgae existing ubiquitously in marine and freshwater environments. This review focuses on high-value compounds produced from diatoms, including chrysolaminarin (Chrl), eicosapentaenoic acid (EPA), and fucoxanthin (Fx), which can be applied in aquaculture, human health foods, pharmaceuticals, and cosmetics. In addition, this review provides an overview of their biosynthesis in diatoms and technologies for production. EPA and Fx typically accumulate synergistically in diatoms, while Chrl competes with EPA and Fx for carbon precursors. Several diatom strains have been employed that simultaneously accumulate these three compounds, but limitations and challenges still exist during commercialization. To address the bottleneck in biomass and high-value compound production, the optimization of cultivation parameters, the trophic mode, elicitor- or bacteria-assisted stimulations, and genetic modifications via mutant breeding, adaptive evolution engineering, and metabolic engineering have been developed in diatoms to establish improved technologies. Currently, large-scale cultivation of diatoms occurs mostly in open ponds and photobioreactors in autotrophic mode. Mixotrophic cultivation and coextraction approaches for multiple products represent novel strategies for economically enhancing the future production of biomass and high-value compounds on an industrial scale.
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