微生物发酵法生产高分子量透明质酸的研究进展  

Advances in the Production of High Molecular Weight Hyaluronic Acid by Microbial Fermentation

作　　者：郜娇娇 杨树林[1] 

机构地区：[1]南京理工大学环境与生物工程学院,南京210094

出　　处：《中国生物工程杂志》2017年第5期118-125,共8页China Biotechnology

基　　金：国家"863"计划资助项目(2014AA022107)

摘　　要：透明质酸是一种线性大分子黏多糖,分子量定义其流变性能,影响生理反应,并决定合适的用途。传统研究通过优化发酵提高透明质酸的产量已取得显著成效,近年来,研究重点逐渐转向如何提高透明质酸产品的分子量。目前,高分子量透明质酸具有良好的黏弹性、保湿性、黏附性,在医药中的应用是中、低分子量透明质酸不可替代的。概述了透明质酸分子量的调控机制,以及利用微生物发酵法生产高分子量透明质酸的研究进展,并对其发展方向进行了展望。Hyaluronic acid is a linear high molecular weight mucopolysaccharide with its molecular weight determining its rheological properties, physiological role and applications. Traditional studies have made significant efforts to improve the yield of hyaluronic acid by optimizing the fermentation. In recent years, the research focus has gradually shifted to how to improve the molecular weight of hyaluronic acid products. At present, the high molecular weight hyaluronic acid has good viscoelasticity, moisture retention and adhesion, and the application of the medicine is irreplaceable by the middle or low molecular weight hyaluronic acid. The mechanism of hyaluronic acid molecular weight regulation and the research progress of the production of high molecular weight hyaluronic acid by microbial fermentation were reviewed, and its development direction was prospected.

关 键 词：透明质酸 分子量 微生物发酵法 

分 类 号：Q815[生物学—生物工程]