生物发酵法生产L-色氨酸的研究进展

Advances in fermentative production of L-tryptophan:a review

摘要:

L-色氨酸是一种人体必需的氨基酸，广泛应用于食品、医药和饲料生产等行业。目前，生物发酵法生产L-色氨酸的工程菌株多为大肠杆菌和谷氨酸棒杆菌，其主要通过代谢工程和合成生物学等理性方法改造获得。但由于在微生物细胞中L-色氨酸的代谢途径长、调控机制复杂且尚不清晰，生产菌株仍存在生产效率低、鲁棒性差等问题，经常需要通过适应进化等非理性方法改造提升菌株的生产能力。本文综述了L-色氨酸合成代谢与调控、生产菌株构建改造与优化以及发酵生产应用的相关进展，并简单展望了未来发展趋势，可为后续相关研发和应用提供借鉴和参考。

Abstract:

L-tryptophan is an essential amino acid that is widely used in food, medicine and feed sectors. L-tryptophan can be produced through fermentation, and the main producing strains are engineered Escherichia coli and Corynebacterium glutamicum, which are constructed by rational design methods based on metabolic engineering and synthetic biology. However, due to the long metabolic pathway, complex and unclear regulatory mechanism for L-tryptophan production in microbial cells, the production efficiency and robustness of L-tryptophan producing strains are still low. In this connection, irrational design methods such as laboratory adaptive evolution, are often applied to improve the performance of L-tryptophan producing strains. This review summarizes the recent progress on biosynthesis metabolism of L-tryptophan and its regulation, the construction and optimization of L-tryptophan producing strains, and fermentative production of L-tryptophan, and prospects future development perspective. This review may facilitate research and development for fermentative production of L-tryptophan.