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Chitin oligosaccharides for the food industry: production and applications

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Abstract

Chitin oligosaccharides (CHOS), high-value-added oligomers linked by N-acetyl-d-glucosamine (GlcNAc, NAG), and a small amount of d-glucosamine (GlcN, GA), have aroused increasing interest due to their excellent biological properties, including antibacterial, anti-inflammatory, and immunoprotective activities, and intestinal regulation. The efficient production and utilization of CHOS with high performance can solve problems from chitin as biowaste. However, the large-scale production of well-defined CHOS has not been fully accomplished due to the limited biotechnology and separation methods, thus impeding the research on their biological functions as well as their accurate applications. In this review, we comprehensively summarize the current preparation methods of CHOS, including the chemical, physical, enzymatic and biosynthetic methods. The advantages and disadvantages of the methods are discussed in terms of efficiency, economy, and environmental effects. Furthermore, the applications of CHOS in the food industry and their contributions to human health based on their excellent bioactivities are expounded. It is hoped that this review will help in providing new insights into the production of CHOS with high precision, and support the application of CHOS in serving the food industry as nutritional supplements or foods for special medical purposes.

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Abbreviations

CHOS:

Chitin oligosaccharides; N-acetyl chitooligosaccharides

COS:

Chitooligosaccharides

GlcNAc, NAG:

N-Acetyl-d-glucosamine

GlcN, GA:

d-Glucosamine

DP:

Degree of polymerization

DA:

Degree of acetylation

MW:

Molecular weight

fdCOS:

Fully deacetylated chitooligosaccharides

paCOS:

Partially acetylated chitooligosaccharides

faCOS:

Fully acetylated chitooligosaccharides

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Acknowledgements

The authors would like to acknowledge the National Key R&D Program of China (2019YFD0901805), the 111 Project (B18022), the Fundamental Research Funds for the Central Universities, the Open Project Funding of the State Key Laboratory of Bioreactor Engineering, ECUST (ZDXM2019), and Shanghai Frontiers Science Center of Optogenetic Techniques for Cell Metabolism (Shanghai Municipal Education Commission).

Funding

This work was supported by the National Key R&D Program of China (2019YFD0901805), the 111 Project (B18022), the Fundamental Research Funds for the Central Universities, the Open Project Funding of the State Key Laboratory of Bioreactor Engineering, ECUST (ZDXM2019), and Shanghai Frontiers Science Center of Optogenetic Techniques for Cell Metabolism (Shanghai Municipal Education Commission).

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  1. State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China

    Ran Zhang, Qiong Zhao, Zhenwei Yi, Kaihang Zhang, Jinqi Shi, Liangliang Zhu, Yijia Chen, Jiayang Jin & Liming Zhao

  2. Shanghai Collaborative Innovation Center for Biomanufacturing Technology (SCICBT), Shanghai, 200237, China

    Ran Zhang, Qiong Zhao, Zhenwei Yi, Kaihang Zhang, Jinqi Shi, Liangliang Zhu, Yijia Chen, Jiayang Jin & Liming Zhao

  3. Shanghai Frontiers Science Center of Optogenetic Techniques for Cell Metabolism, School of Pharmacy, East China University of Science and Technology, 130 Mei Long Road, Shanghai, 200237, China

    Liming Zhao

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  1. Ran Zhang
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RZ drew the outline. RZ, QZ, and ZY drafted the manuscript. RZ, QZ, ZY, KZ, JS, LZ, and YC collected data and constructed the figures and tables. JJ revised the manuscript. LZ conceived the concept and gave advice throughout the draft of this manuscript. All the authors reviewed and approved the manuscript.

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Zhang, R., Zhao, Q., Yi, Z. et al. Chitin oligosaccharides for the food industry: production and applications. Syst Microbiol and Biomanuf 3, 49–74 (2023). https://doi.org/10.1007/s43393-022-00127-2

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