利用发酵法生产氨基葡萄糖的研究进展

摘要/Abstract

摘要： 氨基葡萄糖(GlcN) 是一种重要的氨基己糖。它由葡萄糖的一个羟基被氨基取代形成，能够有效作用于软骨组织#br#治疗风湿性关节炎，并被视为天然无害的食品及保健品配料，市场应用前景广阔。目前，生产GlcN 的方法主要有酸水解法、酶解#br#法及微生物发酵法。由于酸水解法及酶解法生产GlcN 会对环境造成不利影响及生产效率低等原因，微生物发酵法生产GlcN 得到#br#了越来越多研究者的关注。对微生物代谢产GlcN 的合成途径、霉菌发酵产GlcN 及工程菌发酵产GlcN 等方面进行了概述，并对微#br#生物发酵法生产GlcN 的研究方向进行了展望。

关键词: 氨基葡萄糖, 合成途径, 微生物发酵

Abstract: Glucosamine(GlcN)is an important hexosamine. It is formed by one hydroxyl group of glucose substituted by amino and has an effective role in the treatment of rheumatoid arthritis in the cartilage tissue. Besides, it is regarded as the natural harmless ingredients for food and health products. Currently, the methods for the production of GlcN include acid hydrolysis, enzymatic hydrolysis and microbial fermentation. For acid hydrolysis and enzymatic hydrolysis to product GlcN can lead to some adverse effects, such as environmental pollution, microbial fermentation is getting more attention from researchers. This overview focused on the biosynthetic pathway of microbial metabolism, microbial production of GlcN, and the direction of research for GlcN fermentation.

Key words: Glucosamine, Biosynthetic pathway, Microbial fermentation

王升,李丕武,刘佃磊,李以明,林晶晶. 利用发酵法生产氨基葡萄糖的研究进展[J]. 生物技术通报, 2014, 0(1): 68-74.

Wang Sheng, Li Piwu, Liu Dianlei, Li Yiming, Lin Jingjing. Review on Research Progresses in the Fermentation Methods to Produce Glucosamine[J]. Biotechnology Bulletin, 2014, 0(1): 68-74.

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