摘要
透明质酸(hyaluronic acid,HA)是一种天然的线性聚合物,由β-1,3-N-乙酰氨基葡萄糖和β-1,4-葡萄糖醛酸的重复双糖单元组成,其优良的黏弹性、高保水能力、高生物相容性,在化妆品、保健品、医药、食品等领域有极好的市场前景。分子质量作为HA的主要参数,其大小在HA结构、功能以及各个领域的应用十分重要。利用转座标签技术成功得到透明质酸合成酶(hyaluronic acid synthase,HAS)相关基因以来对HA合成相关基因、HA代谢途径以及提高HA分子质量的研究越来越多。该文主要综述了近几年来利用发酵技术、基因工程、代谢工程技术等提高HA分子质量和产量的研究进展,旨在对未来提高HA产量和生产特定分子质量大小的HA提供参考。
Hyaluronic acid is a kind of natural linear polymer,which is composed ofβ-1,3-N-acetylglucosamine and-β-1,4-glucuronic acid repeated disaccharide units.Due to the excellent viscoelasticity,significant moisture retention and high biocompatibility,hyaluronic acid has a superb market prospect in the fields of cosmetics,health care products,medicine and food.Molecular mss is the main parameter of HA,and its size is vital to the structure,function and application of HA in various fields.Since the successful acquisition of hyaluronic acid synthase(HAS)related genes by transposable label technology,more and more studies have been conducted on HA synthesis related genes,HA metabolic pathways and the improvement of HA molecular mass.Consequently,this paper mainly reviewed the research progress on improving the molecular mass and yield of HA by fermentation technology,genetic engineering and metabolic engineering technology in recent years.Aiming to provide references for the future improvement of the yield of HA and the production of HA with specific molecular mass.
作者
桑昆昆
刘晓凤
熊智强
张汇
王光强
宋馨
艾连中
夏永军
SANG Kunkun;LIU Xiaofeng;XIONG Zhiqiang;ZHANG Hui;WANG Guangqiang;SONG Xin;AI Lianzhong;XIA Yongjun(Shanghai Engineering Research Center of Food Microbiology,School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第11期272-278,共7页
Food and Fermentation Industries
基金
上海食品微生物工程技术研究中心(19DZ2281100)
上海市科技兴农项目(2019-02-08-00-07-F01152)。
关键词
透明质酸
分子质量调控
基因工程
发酵工程
代谢工程
hyaluronic acid
molecular mass regulation
genetic engineering
fermentation engineering
metabolic engineering
