Mannitol: physiological functionalities, determination methods, biotechnological production, and applications

Chen, Ming; Zhang, Wenli; Wu, Hao; Guang, Cuie; Mu, Wanmeng

doi:10.1007/s00253-020-10757-y

Mini-Review
Published: 29 June 2020

Mannitol: physiological functionalities, determination methods, biotechnological production, and applications

Ming Chen¹,
Wenli Zhang¹,
Hao Wu ORCID: orcid.org/0000-0002-5532-6564¹,
Cuie Guang¹ &
Wanmeng Mu^1,2

Applied Microbiology and Biotechnology volume 104, pages 6941–6951 (2020)Cite this article

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Abstract

Mannitol is a naturally occurring six-carbon sugar alcohol that has wide applications in the food and pharmaceutical industry because of its many properties, namely being a natural sweetener with a low metabolism and no glycemic index. The increasing demand for mannitol has spurred many studies of its production. Compared with its chemical synthesis and extraction from plants, both of which are difficult to satisfy for industrial requirements, biotechnological production of mannitol has received considerably more attention and interest from scientists because of its known advantages over those two methods. Accordingly, in this review, we summarize recent advances made in the production of mannitol through various biotechnological methods. The physicochemical properties, sources, and physiological functionalities and applications of mannitol are systematically covered and presented. Then, different determination methods for mannitol are also described and compared. Furthermore, different biotechnological strategies for the production of mannitol via fermentation engineering, protein engineering, and metabolic engineering receive a detailed overview in terms of mannitol-producing strains, enzymes, and their key reaction parameters and conditions.

Key points

• Physiological functionalities and applications of mannitol are presented in detail.

• Different determination methods for mannitol are also described and compared.

• Various biotechnological strategies for the production of mannitol are reviewed.

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Funding

This work was supported by the National Natural Science Foundation of China (No. 31801583 and No. 31922073), the Natural Science Foundation of Jiangsu Province (No. BK20180607), and the National First-Class Discipline Program of Food Science and Technology of China (JUFSTR20180203).

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State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
Ming Chen, Wenli Zhang, Hao Wu, Cuie Guang & Wanmeng Mu
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China
Wanmeng Mu

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Ming Chen
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Wenli Zhang
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Hao Wu
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Cuie Guang
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Wanmeng Mu
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Contributions

MC and HW wrote the paper. HW, WZ, and WM collected references and drew pictures. HW and CG designed the structure and discussed the manuscript. All the authors read and approved the manuscript.

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Correspondence to Hao Wu.

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Chen, M., Zhang, W., Wu, H. et al. Mannitol: physiological functionalities, determination methods, biotechnological production, and applications. Appl Microbiol Biotechnol 104, 6941–6951 (2020). https://doi.org/10.1007/s00253-020-10757-y

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Received: 10 May 2020
Revised: 13 June 2020
Accepted: 24 June 2020
Published: 29 June 2020
Issue Date: August 2020
DOI: https://doi.org/10.1007/s00253-020-10757-y

Keywords

Mannitol
Mannitol-1-phosphate dehydrogenase
Mannitol-1-phosphatase
Mannitol dehydrogenase
Biotechnological production