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Research Progress on Microbial Synthesis of Heme Using 5-Aminolevulinic Acid as the Sole Precursor |
LIU Jia-meng1,LI Xue-ying1,LIU Ye-xue1,WANG Wen-hang2,LI Qing-gang1,LU Fu-ping1,LI Yu1,**() |
1 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China 2 College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China |
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Abstract With the rise of the artificial meat craze, heme, which is the coloring substance of artificial meat, has increasingly attracted the interest of researchers. As a porphyrin compound containing iron, it takes 5-aminolevulinic acid as the only precursor, and is synthesized in organisms through three pathways, namely, coproporphyrin-dependent, protoporphyrin-dependent, and siroheme-dependent, which is considered to be an ideal iron supplement and colorant. Compared with chemical synthesis and biological extraction, microbial synthesis is the promising method to make mass product of heme due to its convenient operation, environmental-friendly and so on. This article introduces the synthetic pathway of heme in detail, and summarizes the latest progress in the production of heme using 5-aminolevulinic acid as the sole precursor by microorganisms. In addition, the challenges and prospects of synthetic microorganisms were briefly analyzed.
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Received: 08 September 2021
Published: 07 April 2022
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Corresponding Authors:
Yu LI
E-mail: liyu@tust.edu.cn
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