Harnessing oleaginous protist Schizochytrium for docosahexaenoic acid: Current technologies in sustainable production and food applications.

Peng, Z; Zhong, L; Li, Y; Feng, S; Mou, J; Miao, Y; Lin, CSK; Wang, Z; Li, X

Harnessing oleaginous protist Schizochytrium for docosahexaenoic acid: Current technologies in sustainable production and food applications.

Peng, Z Zhong, L Li, Y Feng, S Mou, J Miao, Y Lin, CSK Wang, Z

Li, X

Permalink

Publisher:: Elsevier
Publication Type:: Journal Article
Citation:: Food Res Int, 2025, 205, pp. 115996
Issue Date:: 2025-03

Open Access

Copyright Clearance Process

Recently Added
In Progress
Open Access

This item is open access.

Adobe PDF

Download Published versionAdobe PDF (5.3 MB)

View on publisher's site

View statistics

Full metadata record

Field	Value	Language
dc.contributor.author	Peng, Z
dc.contributor.author	Zhong, L
dc.contributor.author	Li, Y
dc.contributor.author	Feng, S
dc.contributor.author	Mou, J
dc.contributor.author	Miao, Y
dc.contributor.author	Lin, CSK
dc.contributor.author	Wang, Z https://orcid.org/0000-0002-8227-2602
dc.contributor.author	Li, X https://orcid.org/0000-0003-1768-9556
dc.date.accessioned	2025-04-14T00:33:15Z
dc.date.available	2025-02-10
dc.date.available	2025-04-14T00:33:15Z
dc.date.issued	2025-03
dc.identifier.citation	Food Res Int, 2025, 205, pp. 115996
dc.identifier.issn	1873-7145
dc.identifier.issn	1873-7145
dc.identifier.uri	http://hdl.handle.net/10453/186885
dc.description.abstract	Docosahexaenoic acid (DHA) exerts versatile roles in nutrition supplementation and numerous health disorders prevention. Global consumption demand for DHA has also been consistently increasing with enhanced health awareness. Oleaginous marine protist Schizochytrium is praised as a potential DHA source due to short growth cycle, convenient artificial culture, harmless to the human body, and easy manipulation of the DHA synthesis pathway. However, factors including strain performances, fermentation parameters, product harvest and extraction strategies, safety and stability maintenance, and also application limitations in health and functional properties affect the widespread adoption of Schizochytrium DHA products. This review provides a comprehensive summary of the current biotechnologies used for tackling factors affecting the Schizochytrium DHA production, with special focuses on Schizochytrium strain improvement technologies, fermentation optimization projects, DHA oil extraction strategies, safety evaluations and stability maintenance schemes, and DHA product application approaches in foods. Inspired by systematic literature investigations and recent advances, suggestive observations composed of improving strain with multiple breeding technologies, considering artificial intelligence and machine learning to optimize the fermentative process, introducing nanoparticles packing technology to improve oxidation stability of DHA products, covering up DHA odor defect with characteristic flavor foods, and employing synthetic biology to construct the structured lipids with DHA to exploit potential functions are formed. This review will give a guideline for exploring more Schizochytrium DHA and propelling the application development in food and health.
dc.format	Print-Electronic
dc.language	eng
dc.publisher	Elsevier
dc.relation.ispartof	Food Res Int
dc.relation.isbasedon	10.1016/j.foodres.2025.115996
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	0904 Chemical Engineering, 0908 Food Sciences, 1111 Nutrition and Dietetics
dc.subject.classification	Food Science
dc.subject.classification	3006 Food sciences
dc.subject.classification	3210 Nutrition and dietetics
dc.subject.classification	4004 Chemical engineering
dc.subject.mesh	Docosahexaenoic Acids
dc.subject.mesh	Fermentation
dc.subject.mesh	Stramenopiles
dc.subject.mesh	Humans
dc.subject.mesh	Biotechnology
dc.subject.mesh	Food Technology
dc.subject.mesh	Humans
dc.subject.mesh	Docosahexaenoic Acids
dc.subject.mesh	Biotechnology
dc.subject.mesh	Fermentation
dc.subject.mesh	Food Technology
dc.subject.mesh	Stramenopiles
dc.title	Harnessing oleaginous protist Schizochytrium for docosahexaenoic acid: Current technologies in sustainable production and food applications.
dc.type	Journal Article
utslib.citation.volume	205
utslib.location.activity	Canada
utslib.for	0904 Chemical Engineering
utslib.for	0908 Food Sciences
utslib.for	1111 Nutrition and Dietetics
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology/School of Civil and Environmental Engineering
pubs.organisational-group	University of Technology Sydney/UTS Groups
pubs.organisational-group	University of Technology Sydney/UTS Groups/Climate Change & Health Research Collaborative (CCHRC)
pubs.organisational-group	University of Technology Sydney/UTS Groups/Centre for Technology in Water and Wastewater (CTWW)
utslib.copyright.status	open_access	*
dc.rights.license	This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0). To view a copy of this license, visit https://creativecommons.org/licenses/by/4.0/
dc.date.updated	2025-04-14T00:33:14Z
pubs.publication-status	Published
pubs.volume	205

Abstract:

Docosahexaenoic acid (DHA) exerts versatile roles in nutrition supplementation and numerous health disorders prevention. Global consumption demand for DHA has also been consistently increasing with enhanced health awareness. Oleaginous marine protist Schizochytrium is praised as a potential DHA source due to short growth cycle, convenient artificial culture, harmless to the human body, and easy manipulation of the DHA synthesis pathway. However, factors including strain performances, fermentation parameters, product harvest and extraction strategies, safety and stability maintenance, and also application limitations in health and functional properties affect the widespread adoption of Schizochytrium DHA products. This review provides a comprehensive summary of the current biotechnologies used for tackling factors affecting the Schizochytrium DHA production, with special focuses on Schizochytrium strain improvement technologies, fermentation optimization projects, DHA oil extraction strategies, safety evaluations and stability maintenance schemes, and DHA product application approaches in foods. Inspired by systematic literature investigations and recent advances, suggestive observations composed of improving strain with multiple breeding technologies, considering artificial intelligence and machine learning to optimize the fermentative process, introducing nanoparticles packing technology to improve oxidation stability of DHA products, covering up DHA odor defect with characteristic flavor foods, and employing synthetic biology to construct the structured lipids with DHA to exploit potential functions are formed. This review will give a guideline for exploring more Schizochytrium DHA and propelling the application development in food and health.

Please use this identifier to cite or link to this item:

http://hdl.handle.net/10453/186885