Marine Polysaccharides: Occurrence, Enzymatic Degradation and Utilization.
Marine Polysaccharides: Occurrence, Enzymatic Degradation and Utilization.
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DOI：
10.1002/cbic.202100078
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发表时间：
2021-07-01
期刊：
影响因子：
--
通讯作者：
Bornscheuer UT
中科院分区：
文献类型：
--
作者：
Bäumgen M;Dutschei T;Bornscheuer UT
大型藻类物种生长迅速，其多糖因其亲水胶体的特性或具有潜在的高价值生物活性而已被用作食品成分。迄今为止，如何降解这些有价值的多糖以获取糖成分仍未得到探索。原因之一是藻多糖结构复杂，而且需要合适的酶混合物来获得寡糖和单糖。其中，有几种价值很高的稀有糖。最近，在发现能够分解复杂海洋碳水化合物（如角叉菜胶、昆布多糖、琼脂、卟啉和绿藻硫化多糖）的高度特异性碳水化合物活性酶方面取得了相当大的进展。这篇小综述总结了这些成就，并强调了目前丰富的海洋多糖可再生资源的潜在应用。藻类生物质是制药和化学工业中许多有价值的化合物的来源。特别是海洋多糖含有感兴趣的稀有糖，但主要瓶颈是获取这些糖。在这篇小综述中，描述了基于海洋 CAZyme 解构这些多糖的常识，以及由此获得的寡糖和单糖的生物技术潜力。
Macroalgae species are fast growing and their polysaccharides are already used as food ingredient due to their properties as hydrocolloids or they have potential high value bioactivity. The degradation of these valuable polysaccharides to access the sugar components has remained mostly unexplored so far. One reason is the high structural complexity of algal polysaccharides, but also the need for suitable enzyme cocktails to obtain oligo‐ and monosaccharides. Among them, there are several rare sugars with high value. Recently, considerable progress was made in the discovery of highly specific carbohydrate‐active enzymes able to decompose complex marine carbohydrates such as carrageenan, laminarin, agar, porphyran and ulvan. This minireview summarizes these achievements and highlights potential applications of the now accessible abundant renewable resource of marine polysaccharides. Algae biomass is a source for many valuable compounds for the pharmaceutical and chemical industry. Especially marine polysaccharides contain rare sugars of interest, but a major bottleneck is access to these sugars. In this mini‐review the common knowledge of marine CAZyme‐based deconstruction of these polysaccharides and the biotechnological potential of the thus accessible oligo‐ and monosugars are described.
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影响因子：
5.2
作者：
Ertesvåg H
通讯作者：
Ertesvåg H
影响因子：
6.8
作者：
Davies, GJ;Gloster, TM;Henrissat, B
通讯作者：
Henrissat, B
影响因子：
4.1
作者：
DUCKWORTH, M;TURVEY, JR
通讯作者：
TURVEY, JR
DOI：
10.1073/pnas.1917001117
发表时间：
2020-03-24
影响因子：
11.1
作者：
Becker, Stefan;Tebben, Jan;Hehemann, Jan-Hendrik
通讯作者：
Hehemann, Jan-Hendrik
影响因子：
3.7
作者：
Barbeyron T;Brillet-Guéguen L;Carré W;Carrière C;Caron C;Czjzek M;Hoebeke M;Michel G
通讯作者：
Michel G