Lycopene formation in Blakestea trispora.: Chemical aspects of a bioprocess
Lycopene formation in Blakestea trispora.: Chemical aspects of a bioprocess
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DOI：
10.1016/j.tifs.2008.01.003
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发表时间：
2008-01-01
影响因子：
15.3
通讯作者：
Tsimidou, Maria Z.
中科院分区：
文献类型：
--
作者：
Mantzouridou, Fani;Tsimidou, Maria Z.
番茄红素在人类健康中的生物学作用激发了食品工业对其商业化的兴趣。微生物来源的番茄红素是一种替代的天然产物，考虑到它的唯一来源直到最近是番茄。本文综述了近40年来关于三孢子黑霉细胞生产番茄红素的基本结构特征的研究进展。此外，还强调了在今后的试验中应解决的需要，以确保最终产品的自然和安全特性。
The biological role of lycopene in human health has stimulated interest in its commercialization by the food industry. Lycopene by microbial sources is an alternative natural product considering that its exclusive source until very recently was tomato. The present review is focused on the current knowledge about lycopene production by Blakeslea trispora cells with regards to essential structural characteristics of the bioregulators used in the last 40 years. Moreover, needs that should be addressed in future trials to ensure the natural and safe character of the end-product are also highlighted.