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Applied Microbiology and Biotechnology

, Volume 103, Issue 23–24, pp 9335–9344 | Cite as

An overview of the biological production of 1-deoxynojirimycin: current status and future perspective

  • Wenli Zhang
  • Wanmeng Mu
  • Hao WuEmail author
  • Zhiqun LiangEmail author
Mini-Review
  • 108 Downloads

Abstract

1-Deoxynojirimycin (DNJ), a representative iminopyranose, is widely used in anti-diabetic, antioxidant, anti-inflammatory, and anti-obesity applications. It naturally exists in plants, insects, and the culture broth of some microbes as a secondary metabolite product. However, the content of DNJ in plants and insects is relatively low, which is an obstacle to investigating DNJ in terms of structure–function relationships and restricts large-scale industrial production. With the development of micro-biotechnology, the production of DNJ during microbial fermentation has potential for industrial applications. In this review, we primarily focus on the microbial production of DNJ. The review covers sources of DNJ, determination methods, and physiological functions and applications. In a discussion of the efficient production of DNJ microorganisms, we summarize the current methods for DNJ screening and how to guide industrialized large-scale production of DNJ through fermentation regulation strategies. In addition, differences in the biosynthetic pathways of DNJ in different sources are also summarized. Finally, a comparison of DNJ content derived from different sources is discussed.

Keywords

1-Deoxynojirimycin Microbial production Applications Biosynthetic pathway Regulation strategy 

Notes

Funding information

This work was financially supported by Innovation Project of Guangxi Graduate Education (YCBZ2017022), National Natural Science Foundation of China (31560448).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.International Joint Laboratory on Food SafetyJiangnan UniversityWuxiChina
  3. 3.State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Life Science and TechnologyGuangxi UniversityNanningChina

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