Microbial lipids as potential source to food supplements
Microbial lipids as potential source to food supplements
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DOI：
10.1016/j.cofs.2015.10.002
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发表时间：
2016-02-01
影响因子：
9.9
通讯作者：
Larroche, Christian
中科院分区：
文献类型：
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作者：
Beligon, Vanessa;Christophe, Gwendoline;Larroche, Christian
几个世纪以来，人类一直利用微生物的活动和能力来产生感兴趣的代谢物，如抗生素或色素。脂质现在受到关注，因为可以在生物燃料等几个领域中找到应用。从饮食的角度来看，由微生物形成的脂质也可能是令人感兴趣的，因为一些微生物（酵母、真菌、微藻和破囊壶菌）能够产生多不饱和脂肪酸（PUFA）。这些PUFA，例如属于omega-3和omega-6系列的PUFA，因其对人类健康的益处而闻名。微生物的使用代表了以较低成本和较高产率生产PUFA的有前景的方法。这篇手稿讨论了为饮食领域设计的用于单细胞油生产的各种有效微生物。
For centuries, men have used microorganisms for their activities and abilities to produce metabolites of interest such as antibiotics or pigments. Lipids are now under the spotlight as applications can be found in several domains such as in biofuels. Lipids formed by microorganisms can also be interesting from a dietary point of view, as some microorganisms (yeast, fungi, microalgae and Thraustochytrids) are able to produce polyunsaturated fatty acids (PUFAs). These PUFAs, such as those belonging to the omega-3 and omega-6 series, are known for their benefits to human health. The use of microorganisms represents a promising way to produce PUFAs at lower cost and with a higher yield. This manuscript discusses various potent microorganisms for single cell oils production designed for the dietary domain.