文献类型：期刊文献

英文题名：Factors Influencing Phycocyanin Synthesis in Microalgae and Culture Strategies: Toward Efficient Production of Alternative Proteins

作者：Wang, Xinyi[1];Xie, Yufeng[1];Zhou, Ziang[1];Ruan, Roger[2];Zhou, Cheng[1];Cheng, Yanling[1]

第一作者：汪昕宇

通讯作者：Zhou, C[1];Cheng, YL[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing Key Lab Biomass Waste Resource Utilizat, Beijing 100023, Peoples R China;[2]Univ Minnesota, Ctr Biorefining, Dept Bioprod & Biosyst Engn, 1390 Eckles Ave, St Paul, MN 55108 USA

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing Key Lab Biomass Waste Resource Utilizat, Beijing 100023, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2025

卷号：17

期号：13

外文期刊名：SUSTAINABILITY

收录：;Scopus(收录号：2-s2.0-105010308873);WOS:【SSCI(收录号:WOS:001527521100001)，SCI-EXPANDED(收录号:WOS:001527521100001)】；

基金：This work was supported by the General Program of the Beijing Natural Science Foundation (Grant No. 8242025).

语种：英文

外文关键词：microalgae; phycocyanin; influencing factors; alternative proteins

摘要：Global population growth makes an increase in food production inevitable, and protein plays a vital role as an essential nutrient. However, as the proportion of land used for agriculture and animal protein production decreases, the search for sustainable, low-cost alternatives to proteins has become a research priority. Microalgae can synthesize a wide range of proteins, among which phycocyanin is of interest due to its unique biological activity. It has a complete amino acid profile, contains essential amino acids, and is a high-quality source of protein. Most of the existing studies have focused on single influencing factors, improved methods, or specific culture conditions for the synthesis of phycocyanin in microalgae and have not yet analyzed the culture conditions, influencing factors, and improved strategies for the synthesis of phycocyanin in microalgae in a systematic and integrated manner, and the studies lacked comprehensiveness and consistency. In this paper, the key factors, mechanisms of action, and improvement strategies affecting the accumulation of phycocyanin in microalgae are reviewed. The growth of microalgae under autotrophic, heterotrophic, and mixed culture conditions and their effects on phycocyanin synthesis were systematically described. The aim is to accelerate the application of phycocyanin in the food industry and alternative proteins by improving the production efficiency of microalgae, promoting their comprehensive utilization, and injecting a new impetus into the development of a sustainable protein industry.