FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (3): 296-310.doi: 10.7506/spkx1002-6630-20200105-047

• Reviews • Previous Articles     Next Articles

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

WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing   

  1. (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
  • Published:2021-02-25

Abstract: Δ12/Δ15 fatty acid desaturases (FADS12/15) play an important role in the synthesis of polyunsaturated fatty acids, and are the key enzymes involved in the fatty acid metabolism pathways in living organisms. The probiotic effect of fatty acids in fermented foods has become a hot topic in the field of functional lipids, and it is of significance to research the application of FADS12/15 in the regulation of fatty acid synthesis. This review gives an overview of FADS12/15 and the fatty acid metabolism pathways in which they are involved, as well as six different sources of FADS12/15 including plants, animals, bacteria, yeasts, molds and algaes, and it summarizes recent studies on the application of FADS12/15 in fermented foods. The objective of this review is to provide the fundamental theory and novel ideas for researchers and manufacturers to apply FADS12/15 in the fermented food industry.

Key words: Δ12/Δ15 fatty acid desaturases; fermented foods; microorganisms; fatty acids; application

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