MICROBIOLOGICAL SYNTHESIS OF AMINO ACIDS: HISTORICAL BACKGROUND, MODERN APPROACHES AND INDUSTRIAL SIGNIFICANCE
DOI:
https://doi.org/10.31073/foodresources2025-24-02Keywords:
biotechnology, microorganisms, amino acids, chemical synthesis, microbial synthesis, dietary supplementsAbstract
Subject. Literature data on the main stages of formation of the concepts of amino acid synthesis, methods of their production and ways to improve microbiological producers based on published scientific sources are systematised. An analysis of the main producers of amino acids, which are capable of synthesizing them on an industrial scale to solve problems in biotechnology and the food industry, is presented. Purpose. To conduct a systematic analysis of the scientific literature on the development of ideas about amino acids and compare approaches to their synthesis, with a special emphasis on microbiological methods as the dominant modern technology for the production of amino acids in the biotechnology industry. Methods. The study uses a set of methods that allow for a comprehensive characterisation of the subject matter within the framework of a systematic literature review. In particular, a systematic search of scientific sources using relevant keywords in leading academic databases such as Google Scholar, IntechOpen, Nature Briefing, PubMed/MEDLINE, ResearchGate, Scopus, Semantic Scholar, SpringerLink and Web of Science was carried out. Results. It has been determined that all 15 amino acids considered in this study are produced using biotechnological methods, predominantly employing bacterial species like Corynebacterium glutamicum and Escherichia coli. This field is highly competitive in the global market, where process economics are of paramount importance. Scope of results. The results of this systematic review provide a methodological basis for further research in amino acid biotechnology. The data collected is useful for optimising bioprocesses, transitioning to sustainable technologies and producing high-quality L-shapes. Systematic approaches can be integrated into curricula for training specialists in biotechnology, microbiology and bioprocess engineering.
Downloads
References
Vickery H. B., Schmidt C. L. A. (1931). The History of the Discovery of the Amino Acids. Chemical Reviews, 9(2), 169–318. https://doi.org/10.1021/cr60033a001
Arai Y., Uehara K., Matsumoto K. (2008). [The transition of amino acid drug development for 50 years in Japan (1)--amino acid parenteral fluid]. Yakushigaku Zasshi, 43(2), 162–168. https://pubmed.ncbi.nlm.nih.gov/21032888/
Arai Y., Matsumoto K. (2010). [The transition of amino acids drug development for 50 years in Japan (part 2)--ethical drugs containing amino acids (except alpha-amino acid parenteral fluid)]. Yakushigaku Zasshi, 45(1), 30–39. https://pubmed.ncbi.nlm.nih.gov/21032888/
Ivanov K., Stoimenova A., Obreshkova D., Saso L. (2013). Biotechnology in the Production of Pharmaceutical Industry Ingredients: Amino Acids. Biotechnology & Biotechnological Equipment, 27(2), 3620–3626. https://doi.org/10.5504/bbeq.2012.0134
Amino Acids Market Size to Reach USD 69.11 Bn by 2034. (2024). Precedence Research - Statistics Platform for Market Intelligence, Market Research and Insights. URL https://www.precedenceresearch.com/amino-acids-market
Noncommunicable diseases Ukraine 2018 country profile. (2018). World Health Organization (WHO). URL https://www.who.int/publications/m/item/noncommunicable-diseases-ukr-country-profile-2018
Ukraine: Public Health Situation Analysis (PHSA) - Long-form (Last Update: April 2022) [EN/UK] - Ukraine. (2022). ReliefWeb. URL https://reliefweb.int/report/ukraine/ukraine-public-health-situation-analysis-phsa-long-form-last-update-april-2022
Sanchez S., Rodríguez-Sanoja R., Ramos A., Demain A. L. (2018). Our microbes not only produce antibiotics, they also overproduce amino acids. The Journal of Antibiotics, 71(1), 26–36. https://doi.org/10.1038/ja.2017.142
Asao T., Asaduzzaman Md. (Ed). (2017). Amino Acid - New Insights and Roles in Plant and Animal. InTech. https://doi.org/10.5772/66064
Rehman S. U., Ali R., Zhang H., Zafar M. H., Wang M. (2023). Research progress in the role and mechanism of Leucine in regulating animal growth and development. Frontiers in Physiology, 14. https://doi.org/10.3389/fphys.2023.1252089
Li J. J. (2014). Strecker amino acid synthesis. Name Reactions (p. 591–592). Springer International Publishing. https://doi.org/10.1007/978-3-319-03979-4_268
Liu J., Xu J.-Z., Wang B., Rao Z.-M., Zhang W.-G. (2021). L-valine production in Corynebacterium glutamicum based on systematic metabolic engineering: progress and prospects. Amino Acids, 53(9), 1301–1312. https://doi.org/10.1007/s00726-021-03066-9
Gao H., Tuyishime P., Zhang X., Yang T., Xu M., Rao Z. (2021). Engineering of microbial cells for L-valine production: challenges and opportunities. Microbial Cell Factories, 20(1), 172. https://doi.org/10.1186/s12934-021-01665-5
Wang X., Zhang H., Quinn P. J. (2018). Production of L-valine from metabolically engineered Corynebacterium glutamicum. Applied Microbiology and Biotechnology, 102(10), 4319–4330. https://doi.org/10.1007/s00253-018-8952-2
Dong X., Quinn P. J., Wang X. (2011). Metabolic engineering of Escherichia coli and Corynebacterium glutamicum for the production of L-threonine. Biotechnology Advances, 29(1), 11–23. https://doi.org/10.1016/j.biotechadv.2010.07.009
Tesseraud S., Everaert N., Boussaid-Om Ezzine S., Collin A., Métayer-Coustard S., Berri, C. (2011). Manipulating tissue metabolism by amino acids. World’s Poultry Science Journal, 67(2), 243–252. https://doi.org/10.1017/s0043933911000274
Colón G. E., Jetten M. S., Nguyen T. T., Gubler M. E., Follettie M. T., Sinskey A. J., Stephanopoulos G. (1995). Effect of inducible thrB expression on amino acid production in Corynebacterium lactofermentum ATCC 21799. Applied and environmental microbiology, 61(1), 74–78. https://doi.org/10.1128/aem.61.1.74-78.1995
Ohnishi J., Katahira R., Mitsuhashi S., Kakita S., Ikeda M. (2005). A novel gnd mutation leading to increased L-lysine production in Corynebacterium glutamicum. FEMS Microbiology Letters, 242(2), 265–274. https://doi.org/10.1016/j.femsle.2004.11.014
Ohnishi J., Mitsuhashi S., Hayashi M., Ando S., Yokoi H., Ochiai K., Ikeda M. (2002). A novel methodology employing Corynebacterium glutamicum genome information to generate a new L-lysine-producing mutant. Applied Microbiology and Biotechnology, 58(2), 217–223. https://doi.org/10.1007/s00253-001-0883-6
Inui M., Toyoda K. (Ed). (2020). Corynebacterium glutamicum. Springer International Publishing. https://doi.org/10.1007/978-3-030-39267-3
Leuchtenberger W., Huthmacher K., Drauz K. (2005). Biotechnological production of amino acids and derivatives: current status and prospects. Applied Microbiology and Biotechnology, 69(1), 1–8. https://doi.org/10.1007/s00253-005-0155-y
Harzevili F. D., Chen H. (Ed). (2018). Microbial Biotechnology. CRC Press. https://doi.org/10.1201/9781351228701
D’Este M., Alvarado-Morales M., Angelidaki I. (2018). Amino acids production focusing on fermentation technologies – A review. Biotechnology Advances, 36(1), 14–25. https://doi.org/10.1016/j.biotechadv.2017.09.001
Becker J., Wittmann C. (2012). Systems and synthetic metabolic engineering for amino acid production – the heartbeat of industrial strain development. Current Opinion in Biotechnology, 23(5), 718–726. https://doi.org/10.1016/j.copbio.2011.12.025
Wendisch V. F. (2014). Microbial production of amino acids and derived chemicals: Synthetic biology approaches to strain development. Current Opinion in Biotechnology, 30, 51–58. https://doi.org/10.1016/j.copbio.2014.05.004
Wendisch V. F., Bott M., Eikmanns B. J. (2006). Metabolic engineering of Escherichia coli and Corynebacterium glutamicum for biotechnological production of organic acids and amino acids. Current Opinion in Microbiology, 9(3), 268–274. https://doi.org/10.1016/j.mib.2006.03.001
Oldiges M., Eikmanns B. J., Blombach B. (2014). Application of metabolic engineering for the biotechnological production of L-valine. Applied Microbiology and Biotechnology, 98(13), 5859–5870. https://doi.org/10.1007/s00253-014-5782-8
Vogt M., Krumbach K., Bang W.-G., Ooyen J., Noack S., Klein B., … Eggeling L. (2015). The contest for precursors: channelling L-isoleucine synthesis in Corynebacterium glutamicum without byproduct formation. Applied Microbiology and Biotechnology, 99(2), 791–800. https://doi.org/10.1007/s00253-014-6109-5
Huang Q., Liang L., Wu W., Wu S., Huang J. (2017). Metabolic engineering of Corynebacterium glutamicum to enhance L-leucine production. African Journal of Biotechnology, 16(18), 1048–1060. https://doi.org/10.5897/ajb2017.15911
Wang J., Cheng L.-K., Chen N. (2014). High-level production of L-threonine by recombinant Escherichia coli with combined feeding strategies. Biotechnology & Biotechnological Equipment, 28(3), 495–501. https://doi.org/10.1080/13102818.2014.927682
Ikeda M. (2002). Amino Acid Production Processes. Microbial Production of L-Amino Acids (p. 1–35). Springer Berlin Heidelberg. https://doi.org/10.1007/3-540-45989-8_1
Dudrick S. J., Wilmore D. W., Vars H. M., Rhoads J. E. (2023). Long-Term Total Parenteral Nutrition with Growth, Development, and Positive Nitrogen Balance. 50 Landmark Papers every Pediatric Surgeon Should Know (p. 131–133). CRC Press. https://doi.org/10.1201/b23252-44
Ferrando A. A., Wolfe R. R., Hirsch K. R., Church D. D., Kviatkovsky S. A., Roberts M. D., … Antonio J. (2023). International society of sports nutrition position stand: essential amino acid supplementation on skeletal muscle and Performance. Journal of the International Society of Sports Nutrition, 20(1). https://doi.org/10.1080/15502783.2023.2263409
Golladay G. J. (2023). Nutritional Optimization with Amino Acid Supplementation Aids Recovery After Total Knee Arthroplasty. Journal of Bone and Joint Surgery, 105(5), p. e16. https://doi.org/10.2106/jbjs.22.01357
Hao Y., Pan X., You J., Li G., Xu M., Rao Z. (2024). Microbial production of branched chain amino acids: Advances and perspectives. Bioresource Technology, 397, 130502. https://doi.org/10.1016/j.biortech.2024.130502
Downloads
Published
How to Cite
Issue
Section
License
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
