发酵法生产γ-亚麻酸的研究进展  

Progresses in Fermentative Production of γ-Linolenic Acid

作　　者：黎志勇[1] 纪晓俊[1] 丛蕾蕾[1] 聂志奎[1] 彭超[1] 高振[1] 黄和[1] 

机构地区：[1]南京工业大学生物与制药工程学院材料化学工程国家重点实验室,南京210009

出　　处：《中国生物工程杂志》2010年第9期110-117,共8页China Biotechnology

基　　金：教育部新世纪优秀人才资助项目(NCET-09-0157);教育部霍英东教育基金(123014);江苏省六大人才高峰项目(2008);江苏省高校产业化项目(2009);中国博士后科学基金(20100471327)资助项目

摘　　要：γ-亚麻酸是一种人体必需的多不饱和脂肪酸,具有多种重要的生理功能。最初γ-亚麻酸主要来源于植物种子油,如黑醋栗、月见草和琉璃苣等的种子油。但是从植物中提取γ-亚麻酸受到诸多因素的限制,远不能满足市场需求,采用微生物发酵法生产γ-亚麻酸具有广阔的应用前景。综述了目前发酵生产γ-亚麻酸的菌株,对其代谢途径进行了分析,重点总结了国内外有关菌种选育及发酵调控方面的研究,并探讨了今后的研究方向。γ-Linolenic acid is an essential fatty acid of ω-6 series with a variety of special physiological function for human beings.It is available commercially in seed oils from black currant,evening primrose,borage,and so on.However,this means is limited by many factors,and can not meet the huge requirement of human beings.Therefore,it might be expected that potential commercial sources of γ-linolenic acid may be found among the microorganism.The present review outlines the status of our current understanding on γ-linolenic acid by microbial fermentation,including the strains and the metabolite pathways.Breeding strategies,including mutation breeding and molecular breeding,are especially introduced.In addition,the effect of various factors on the fermentative production of γ-linolenic acid,such as carbon sources,nitrogen sources,cheap substances,trace minerals,temperature,morphology,and solid state fermentation were summarized.At last,the future research emphasis was prospected.

关 键 词：Γ-亚麻酸 微生物 发酵 菌种选育 代谢调控 

分 类 号：Q815[生物学—生物工程]