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| Research progress on production of docosahexaenoic acid by utilizing marine microalgae |
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| DOI： |
| KeyWord:docosahexaenoic acid Crypthecodinium cohnii Schizochytrium mutant |
| FundProject: |
| Author Name | Affiliation | | HE Dongping1,2, JIANG Xiaoming2,3, HU Chuanrong1,2, TIAN Hua1, GAO Pan1,2,4, CHEN Keming1, ZHAO Kangyu1, CHEN Zhe2,3, WANG Shu2,3, ZHONG Wu1,2 | 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
3.Wuhan Institute for Food and Cosmetic Control, Wuhan 430040, China
4. Key Laboratory for Deep Processing of Bulk Grain and Oil (Wuhan Polytechnic University) of Ministry of Education, Wuhan 430023, China |
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| Abstract: |
| Docosahexaenoic acid (DHA) is a kind of ω-3 polyunsaturated fatty acids, playing an important role in human physical development and health. However, the traditional sources for DHA are unstable and introduce the fishy smell for the products. Therefore, developing new sources for DHA actively shows important research value and market potential. The structure, physicochemical properties, functional properties and sources of DHA were introduced. The research on the production of DHA by microbial fermentation was described in terms of synthesis pathway of DHA, the characteristics, the mutagenesis breeding situation, the optimization of shake flask culture conditions and fermentation process of the high DHA-producing algae strains Schiztochytrium and Crypthecodinium cohnii. In addition, the application of DHA algal oil was introduced from two aspects of edible oils and emulsions. At present, the production of DHA by fermentation with Schizochytrium and Crypthecodinium cohnii has achieved initial success, which can provide a theoretical basis for the production. However, the intracellular synthesis of DHA and the precise regulation of DHA production need further research. |
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