酵母单细胞蛋白助力食品工业发展与应用

doi:10.13560/j.cnki.biotech.bull.1985.2025-0691

摘要/Abstract

摘要：

蛋白质是构成有机体重要的营养素之一，随着社会不断发展和人口持续增长，消费者对优质、多元化蛋白产品的需求越来越高。依靠动物和植物获取蛋白资源的传统方式严重受土地资源制约和气候的影响，导致蛋白质资源供应紧张。而微生物可以利用廉价生物质进行高密度生长，获得的菌体蛋白质不仅含量高，而且富含人体所需的必需氨基酸，被视为未来理想的蛋白质来源。因此，为挖掘优质蛋白替代资源，利用微生物“细胞工厂”生产的单细胞蛋白质有望成为高质量蛋白质生物制造新路线，缓解我国蛋白资源紧缺难题。本文聚焦酵母单细胞蛋白的发展和应用，总结利用酵母细胞生产的单细胞蛋白作为饲料蛋白添加剂和功能性蛋白食品的应用现状和前景，同时，还介绍了利用酵母为“细胞工厂”结合合成生物学策略定向合成蛋白质的相关研究，以及未来酵母“细胞工厂”单细胞蛋白在食品工业领域应用所面临的潜在安全性问题，为我国拓展新型蛋白质资源的研究和发展提供研究策略和参考。

关键词: 单细胞蛋白, 酵母细胞工厂, 饲料蛋白, 功能蛋白食品

Abstract:

Protein is one of the important nutrients in sustaining human health. With the development of society and the growth of population, customers' demand for high quality and diverse protein products is increasing. As the traditional approaches to obtain protein resources from animals and plants are restricted by land resources and climate, which leads to the tension supply of protein resources. Microorganisms can grow at high densities by using cheap biomass, and the proteins obtained from the microorganisms not only possess high content, but also rich in essential amino acids needed by human body, which is regarded as an ideal protein sources in the future. Therefore, to explore alternative resources of high-quality protein, single-cell proteins produced by microbial “cell factories” are expected to be a new route for high-quality protein bio-manufacturing, which will alleviate the shortage of protein resources in China. Focusing on the development and application of yeast single-cell proteins, we summarized the current applications and prospects of yeast single-cell proteins as feed protein additives and functional protein foods. Meanwhile, we also introduced relevant studies on the synthesis of specific proteins from yeast “cell factory” by using synthetic biology strategies, as well as discussed the potential safety issues that will face by single-cell proteins from yeast “cell factory” in food industry. We expect that this review article will provide research strategies and references for the investigation and development of new protein resources in China.

Key words: single-cell protein, yeast cell factory, feed protein, functional protein food

白帆, 周雍进. 酵母单细胞蛋白助力食品工业发展与应用[J]. 生物技术通报, 2025, 41(11): 14-21.

BAI Fan, ZHOU Yong-jin. Yeast Single-cell Proteins Promote the Development and Application of Food Industry[J]. Biotechnology Bulletin, 2025, 41(11): 14-21.

图/表 4

表1 酵母细胞利用不同食品和工业废物生产单细胞蛋白

Table 1 Production of single-cell proteins using various food and industrial wastes by yeast cells

菌种 Species	发酵底物 Fermentation substrate	蛋白质含量 Protein content （%）	参考文献 Reference
S. cerevisiae	橙浆和废谷物	38.5	［16］
D. hansenii	啤酒厂废谷物	31.8	［17］
K. marxianus	橙浆、废谷物、马铃薯片等	33.7	［16］
K. marxianus	干酪乳清	43.4	［18］
Y. lipolytica	食品工业废物	38.8	［19］
C. utilis	马铃薯淀粉工业废物	46.1	［20］
K. phaffii	甲醇	50.6	［3］
K. phaffii	甲醇	67.2	［21］

图1 甲醇酵母生产单细胞蛋白策略利用非传统酵母高效生物转化甲醇生产单细胞蛋白的两种策略，一种是传统诱变方法，通过对甲醇酵母细胞进行诱变处理，并在含有高浓度甲醇的平板上进行筛选，最终获得可以利用高浓度甲醇的突变菌株进行高密度发酵生产单细胞蛋白作为饲料蛋白添加剂；另一种方法是基因编辑策略，通过对甲醇酵母进行高浓度甲醇的实验室适应性驯化，并系统分析驯化菌株的代谢网络差异，挖掘可以提高甲醇利用的靶点基因并进行代谢工程改造，最终获得高效利用甲醇生产蛋白质的工程菌株用于生产单细胞蛋白

Fig. 1 Strategy of producing single-cell proteins by methylotrophic yeastThere are two strategies of bioconversion methanol to produce single-cell proteins by unconventional yeast species, one is traditional mutagenesis method, methylotrophic yeast was mutagenized and screened on high methanol concentration plate, and the mutated strains utilizing high concentration methanol are selected and performed industrial fermentation to produce single-cell proteins as feed protein additives. Another strategy is genetic editing, methylotrophic yeasts are proceeded through high-concentration methanol of laboratory adaptive evolution, the discrepancy of metabolic network are systematically analyzed in methanol-evolved strain, the potential methanol utilization genes target are explored, and modification of metabolic engineering is conducted, and finally the engineering strains efficiently utilizing methanol to produce proteins are used for producing single-cell proteins

表2 不同改造方式丰富酵母单细胞蛋白功能

Table 2 Enriching the functions of yeast single-cell proteins by different modifing methods

菌株 Species	改造方式 Modifying methods	改造应用 Modifing application	参考文献 References
S. pastorianus	UV诱变	减少乙醛生产	［28］
	UV/EMS诱变	提高对高重力麦芽汁发酵	［26， 34-35］
	EMS诱变	提高对热击耐受	［27］
	干扰MET10、SKP2表达，过表达HOM3	提高SO₂生产，减少H₂S生产	［36-37］
	过表达AGT1	提高麦芽糖利用	［38］
S. cerevisiae	EMS诱变	提高对乙醇耐受	［25， 39］
	UV诱变	减少H₂S生产，提高谷胱甘肽生产	［29］
	过表达FLO1、FLO5、FLO11	增强絮凝	［40］
	干扰PEP4表达	提高泡沫稳定性	［30］
	表达异源基因	增加香草醛风味	［31， 41］
	表达异源基因	增加树莓酮风味	［32， 42］
K. phaffii	表达异源基因	生产血红素类蛋白	［43］
K. phaffii	增加LegH拷贝数	生产大豆血红蛋白	［44］

图2 酵母单细胞蛋白食品工业多功能应用

Fig. 2 Multi-functional application of yeast single-cell proteins in food industry

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