食品与发酵工业2026，Vol.52Issue(17)：74-81,92,9.DOI:10.13995/j.cnki.11-1802/ts.045097
脂滴工程:功能性食品配料微生物制造的策略与进展
Lipid droplet engineering:Strategies and advances in microbial manufacturing of functional food ingredients
摘要
Abstract
As public attention to health continues to grow,functional food ingredients(e.g.,bioactive lipids,carotenoids)have re-ceived increasing attention,leading to rising market demand.Conventional production methods such as plant extraction and chemical syn-thesis face inherent limitations.Microbial fermentation offers a sustainable alternative but encounters technical barriers,including low pro-ductivity,poor product stability,and high downstream costs.Lipid droplet engineering provides a promising strategy to overcome these challenges.This review summarizes recent advances in transforming lipid droplets from static storage units into dynamic functional hubs.It systematically discusses lipid droplet engineering strategies for improving product storage,stability,bioavailability,and secretion.This pa-per highlights key technologies,such as in situ biosynthesis via cellular compartmentalization,enhanced product stability through structur-al protein engineering,and optimized product release by regulating degradation pathways.The review also outlines enabling technologies such as multi-omics analyses and synthetic biology tools.In conclusion,this work provides a theoretical reference for the efficient biosyn-thesis of functional food ingredients through lipid droplet engineering.关键词
微生物发酵/细胞器区室化/合成生物学Key words
microbial fermentation/organelle compartmentalization/synthetic biology引用本文复制引用
杨薪羽,钟金锋,李静雯,胡晓,覃小丽..脂滴工程:功能性食品配料微生物制造的策略与进展[J].食品与发酵工业,2026,52(17):74-81,92,9.基金项目
重庆市应用基础研究基金项目(CSTB2023TIAD-KPX0027) （CSTB2023TIAD-KPX0027）
