Water-soluble carotenoid: focused on natural carotenoid crocin

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2025-02-12 DOI:10.1007/s10068-025-01832-z

Yosub Lee, Chi Young Hwang, Eui-Sang Cho, Myung-Ji Seo

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Abstract

Carotenoids are natural isoprenoid compounds with diverse health benefits, widely used in food, cosmetics, and pharmaceuticals. However, low bioavailability and chemical instability limit their effect according to their fat-soluble property. Some strategies such as nanoencapsulation, emulsions, complexation, and glycosylation have been explored to enhance carotenoid bioavailability. In addition, there is growing interest in water-soluble carotenoids in nature. This review focuses on recent advancements in improving the water solubility of carotenoids, with special attention to naturally occurring water-soluble carotenoids like crocin. Research progress on the biosynthetic pathways of crocin derived from natural plants is summarized. In addition, heterologous production using genetic and metabolic engineering in plants and microorganisms is discussed, along with its potential applications in bio-industries. Finally, the promising pharmacological properties of crocin, including antioxidant, anti-inflammatory and anticancer effects, are presented. The sustainable production of water-soluble carotenoids through biological synthesis offers a potential for improved absorption and functionality.

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水溶性类胡萝卜素：重点研究天然类胡萝卜素藏红花素

类胡萝卜素是具有多种健康益处的天然类异戊二烯化合物，广泛用于食品、化妆品和药品中。然而，由于其脂溶性，低生物利用度和化学不稳定性限制了其效果。一些策略，如纳米胶囊化，乳液，络合和糖基化已被探索提高类胡萝卜素的生物利用度。此外，人们对自然界中水溶性类胡萝卜素的兴趣日益浓厚。本文综述了近年来在提高类胡萝卜素水溶性方面的研究进展，重点介绍了天然水溶性类胡萝卜素如藏红花素。综述了天然植物源藏红花素生物合成途径的研究进展。此外，还讨论了利用遗传和代谢工程技术在植物和微生物中进行异源生产，以及其在生物工业中的潜在应用。最后，介绍了藏红花素的抗氧化、抗炎和抗癌等药理作用。通过生物合成可持续生产水溶性类胡萝卜素提供了改善吸收和功能的潜力。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.