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Metabolic engineering for the microbial production of marine bioactive compounds
Mao, Xiangzhao,Liu, Zhen,Sun, Jianan,Lee, Sang Yup Elsevier 2017 BIOTECHNOLOGY ADVANCES Vol.35 No.8
<P>Many marine bioactive compounds have medicinal and nutritional values. These bioactive compounds have been prepared using solvent-based extraction from marine bio-resources or chemical synthesis, which are costly, inefficient with low yields, and environmentally unfriendly. Recent advances in metabolic engineering allowed to some extent more efficient production of these compounds, showing promises to meet the increasing demand of marine natural bioactive compounds. In this paper, we review the strategies and statuses of metabolic engineering applied to microbial production of marine natural bioactive compounds including terpenoids and their derivatives, omega-3 polyunsaturated fatty acids, and marine natural drugs, and provide perspectives. (C) 2017 Elsevier Inc. All rights reserved.</P>
Xiangzhao Mao,Jing Zhang,Feifei Kan,Yuansong Gao,Jing Lan,Xiaowei Zhang,Zengmiao Hu,Yujin Li,Hong Lin 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.4
Fermentation of shrimp head was conducted using Streptococcus thermophilus to produce antioxidant and recover chitin. Fermentation conditions were found to be 10% shrimp head concentration, 5% glucose concentration,1.2%(v/v) inoculum size, and 64 h of incubation time at 42oC to attain an initial pH of 5.00 with response surface method optimization and the actual deproteinization rate obtained was 93.59%. Antioxidant activity in the supernatant fluid increased greatly during fermentation, the DPPH radical scavenging ability of the culture supernatant was about 98.70%. The concent-ration of astaxanthin, phenolic compounds, and free amino acid in the culture supernatant was 1.774 μg/mL, 589.69 μg gallic acid equivalents/mL, and 796.978mg/mL, respectively. Comparison of the FT-IR spectra and X-ray diffraction (XRD) analysis among commercial chitin (CTa), chitin prepared by the S. thermophilus fermentation (CTb), and chitin prepared by chemical treatments (CTc) demonstrated that CTb had the highest degree of deacetylation.
Xiaohang Yu,Xiangzhao Mao,Shuai He,Pei Liu,Yanchao Wang,Changhu Xue 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.5
Biochemical characteristics of fast fermentedfish sauce made by adding anchovy juice during the processof low salt, solid state fermentation were investigated using3 different techniques (A: adding anchovy juice in theprocess of making koji, B: adding anchovy juice in theprocess of fermentation, and C: not adding anchovy juice). After fermentation under optimized conditions, the aminonitrogen contents of sauces A and B were 7.50 and 7.73mg/mL after two weeks, respectively. Chemical analysissuggested that the amounts of amino nitrogen and reducingsugar, degree of hydrolysis (DH), DPPH radical-scavengingactivity, total acidity, and total amino acid in sauce B werehigher than those in sauce A. Volatile odorant analysis andsensory evaluation showed that sauce B was superior tosauce A. Adding anchovy juice during the process offermentation is a good way to produce a fish sauce with agood flavor and nutrition value.
Shuai He,Lin Wang,Hao Dong,Pei Liu,Peiyu Shi,Xuemin Li,Xingchen Ren,Ning Lv,Yanan Liu,Changhu Xue,Hong Lin,Xiangzhao Mao 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
A new production bioprocess for sea cucumberrice wine (SCRW) was established. The traditional productiontechnology of Chinese rice wine was combined with additionof sea cucumber hydrosylates. The optimal enzymaticconditions of sea cucumber and the fermentation process ofSCRW were determined. The weight of sea cucumberenzymatic hydrolysates was 2.5% of millet while cookingthe millet. SCRW contained abundant free amino acids (30total at 1,681.216 mg/L), oligosaccharides (4 total at10,999.380 mg/L), total phenols (658.850 mg/L), andmineral elements (9 total at 1,911.353 mg/kg), and anantioxidant activity, all of which were higher than forcontrol rice wine (CRW). Galactosamine and glucuronicacid, both sea cucumber polysaccharides, were present inSCRW, but not in CRW.