脂滴工程:功能性食品配料微生物制造的策略与进展OA

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.