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Advances in the Application of Δ12/Δ15 Fatty Acid Desaturase in Fermented Foods

1,吴琛 1, 1, 1, 1,Hai-Su SHI1, Xi-Qing YUE   

  • Received:2020-01-05 Revised:2020-12-09 Online:2021-02-15 Published:2021-02-24
  • Contact: Hai-Su SHI E-mail:shihaisu@syau.edu.cn
  • Supported by:
    National Natural Science Foundation of China;General Project of the Educational Department of Liaoning Province of China;the PhD Start-up Fund of Shenyang Agricultural University

Abstract: Δ12/Δ15 fatty acid desaturase (FADS12/15) plays an important role in the synthesis of essential fatty acids (EFA) and polyunsaturated fatty acids (PUFA), which have important physiological significance for the healthy growth of mammals. Due to the probiotic effect of fatty acids in fermented foods has become a hot topic in the field of functional lipids, it is significant to research the application of FADS12/15 that regulate fatty acid synthesis. This review gives an overview of FADS12/15 and fatty acid metabolism pathways they involved, the different sources of FADS12/15 including plants, animals, bacteria, yeasts, molds and algaes, and specifies the application of FADS12/15 in fermented production. The objective of this review is to provide the fundamental theory and inspiring ideas for the researchers and manufacturers to apply to FADS12/15 in fermented food industry.

Key words: Δ12/Δ15 fatty acid desaturase (FADS12/15), fermented foods, microorganism, fatty acids, application

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