Microalgae as an emerging alternative raw material of docosahexaenoic acid and eicosapentaenoic acid - a review.

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2025-04-06 DOI:10.1080/10408398.2025.2486267

Tanishka Sharma, Nisha Das, Preeti Mehta Kakkar, Ranjan Kumar Mohapatra, Sudheer Pamidimarri, Ravi Kant Singh, Manish Kumar, Abhishek Guldhe, Manoranjan Nayak

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Abstract

Long-chain omega-3 polyunsaturated fatty acids (n-3 PUFAs) have been widely applied due to their nutraceutical and healthcare benefits. With the rising rates of chronic diseases, there is a growing consumer interest and demand for sustainable dietary sources of n-3 PUFAs. Currently, microalgae have emerged as a sustainable source of n-3 PUFAs which are rich in docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), regarded as promising alternatives to conventional sources (seafood) that cannot meet the growing demands of natural food supplements. This review provides a comprehensive overview of recent advancements in strategies such as genetic engineering, mutagenesis, improving photosynthetic efficiency, nutritional or environmental factors, and cultivation approaches to improve DHA and EPA production efficiency in microalgae cells. Additionally, it explains the application of DHA and EPA-rich microalgae in animal feed, human nutrition- snacks, and supplements to avoid malnutrition and non-communicable diseases.

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微藻作为新兴的二十二碳六烯酸和二十碳五烯酸替代原料的研究进展。

长链欧米加-3 多不饱和脂肪酸（n-3 PUFA）因其营养保健功效而被广泛应用。随着慢性疾病发病率的上升，消费者对可持续膳食来源的 n-3 PUFAs 的兴趣和需求也在不断增长。目前，微藻已成为一种富含二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）的可持续 n-3 PUFAs 来源，被视为传统来源（海产品）的有前途的替代品，因为传统来源无法满足人们对天然食品补充剂日益增长的需求。本综述全面概述了最近在提高微藻细胞 DHA 和 EPA 生产效率的策略方面取得的进展，如基因工程、诱变、提高光合效率、营养或环境因素以及培养方法。此外，它还解释了富含 DHA 和 EPA 的微藻类在动物饲料、人类营养零食和补充剂中的应用，以避免营养不良和非传染性疾病。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.