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中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (26): 83-87.doi: 10.11924/j.issn.1000-6850.casb2025-0729

• 食品·营养·检测·安全 • 上一篇    下一篇

营养与功能成分的生物制造新技术

张永淋1(), 赵庆旭1, 李大鹏1,2()   

  1. 1 山东农业大学食品科学与工程学院， 山东泰安 271018
    2 食物营养与主动健康山东省工程研究中心， 山东泰安 271018
  • 收稿日期:2025-06-01 修回日期:2025-08-30 出版日期:2025-10-12 发布日期:2025-10-12
  • 通讯作者:
    李大鹏，男，1973年出生，山东邹平人，教授，博士，主要从事食品营养与功能成分的健康调控机制研究。通信地址：271018 山东省泰安市泰山区岱宗大街61号 山东农业大学，Tel：0538-8242975，E-mail：。
  • 作者简介:

    张永淋，女，1992年出生，山东聊城人，讲师，博士，研究方向：合成生物学与食品营养物质生物制造。通信地址：271018 山东省泰安市泰山区岱宗大街61号 山东农业大学，Tel：0538-8246021，E-mail：。

  • 基金资助:
    山东农业大学“冲一流”建设专项“‘冲一流’建设专项经费”(539346/539); 国家自然科学基金面上项目“EGCG调控组蛋白乳酸化修饰改善糖代谢紊乱的分子机制”(32472342)

New Technologies for Biofabrication of Nutrients and Functional Ingredients

ZHANG Yonglin1(), ZHAO Qingxu1, LI Dapeng1,2()   

  1. 1 College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018
    2 Shandong Engineering Research Center of Food Nutrition and Active Health, Taian, Shandong 271018
  • Received:2025-06-01 Revised:2025-08-30 Published:2025-10-12 Online:2025-10-12

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摘要：

营养与功能成分是食品中的重要组成成分，其生产方式由传统方式逐渐转为更加智能的生物制造，代表了中国生物制造业的发展。随着合成生物学技术的进步，越来越多的营养与功能成分可以通过微生物来生产，同时相关研究也日益增加。为了深入了解食品生物制造领域的国内外发展趋势，系统综述了合成生物学技术在营养功能成分生物合成中的最新应用，并比较分析了体内和体外合成的优势及不同点。尽管国内外生物合成新技术取得了一定的研究进展，但是中国生物制造行业仍存在生产体系不完善、工艺不成熟、设备不够先进且依赖进口等短板。基于国内生物制造行业的发展及实际需求，建议从以下几个方面推动科技创新：开发具有中国特色的生物制造原料体系多元化战略；构建具有中国自主知识产权的高性能生物合成工业菌种；加快人工智能与生物制造的深度融合，开发智能化工业生产新设备，为进一步推动生物制造平台的发展与应用提供技术支撑。

关键词: 食品营养, 生物制造, 代谢工程, 合成生物学, 细胞工厂, 人工智能

Abstract:

Nutrition and functional components are crucial constituents of food products. The production of these components has been gradually evolving from traditional methods towards a more intelligent form of biofabrication, which represent the development of China's biofabrication industry. With the continuous progress of synthetic biology technologies, an increasing number of nutrition and functional components can be biosynthesized using microorganisms. Concurrently, research in this area has been growing significantly. To comprehensively understand the domestic and international development trends in the field of food biofabrication, this study presents a systematic review of the latest applications of synthetic biology technologies in the biosynthesis of nutrition and functional components. Additionally, a comparative analysis of the advantages and distinctions between in vivo and in vitro biosynthesis methods is conducted. Despite the notable research achievements has been achieved in new biofabrication technologies both at home and abroad, the Chinese biofabrication industry still faces several challenges. These include an imperfect production system, immature processing technologies, and a reliance on imported equipment due to the relative lack of advanced domestic alternatives. In light of the current development status and practical requirements of China's biofabrication industry, this paper proposes several key areas for promoting scientific and technological innovation: formulating a diversified strategy for the raw material system in Chinese biofabrication; developing high-performance industrial strains for biosynthesis with independent intellectual property rights in China; accelerating the in-depth integration of artificial intelligence and biofabrication, and develop intelligent new equipment for industrial production. These initiatives aim to provide essential technical support for further advancing the development and application of biofabrication platforms.

Key words: food nutrition, biofabrication, metabolic engineering, synthetic biology, cell factory, artificial intelligence