Biotechnology in Future Food Lipids: Opportunities and Challenges

作者：Xu, Qingqing^*; Tang, Qingyun; Xu, Yang; Wu, Junjun; Mao, Xiangzhao; Li, Fuli; Wang, Shian; Wang, Yonghua

来源：ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 2023, 14: 225-246.

DOI：10.1146/annurev-food-060721-024353

• microbial lipids
• metabolic engineering
• enzymatic modification
• structural
• lipids
• phospholipids

Lipids are a large group of essential nutrients in daily diets that provide energy and maintain various physiological functions. As the global population is rapidly expanding, there is an urgent need to enhance the production and quality of food lipids. The development of modern biotechnology allows the manipulation of oil production in plants and microorganisms and the improvement of the nutritional value of food lipids. Various metabolic engineering strategies have been exploited to increase oil production and produce value-added oils in traditional oil crops and other novel lipid sources (e.g., plant vegetative tissues, microalgae, and oleaginous microorganisms). Furthermore, natural lipid structures can be modified by lipases to prepare functional lipids, e.g., diacylglycerols, medium-long-mediumtype structured triacylglycerols, human milk-fat substitutes, and structural phospholipids, for specific nutritional demands. In this review, we focus on the recent advances in metabolic engineering of lipid production in plants and microorganisms, and the preparation of functional lipids via biocatalysis.

• 单位
  中国海洋大学; 南京农业大学; 中国科学院青岛生物能源与过程研究所