HYALURONİK ASİT VE FERMANTASYONLA ÜRETİLMESİ

Abstract

Hyaluronik asit (HA) β-1,3 ve β-1,4 glikozidik bağı ile bağlanmış D-glukuronik asit ve N-asetilglukozaminbirimlerinin tekrarlanmasıyla oluşan bir polimerdir. Yüksek viskoelastisite, nem tutma kapasitesi vebiyouyumluluk özelliklerine sahip olmasından dolayı gıda, tıp, kozmetik ve nutrasötik alanlarındakullanılmaktadır. Geleneksel olarak horoz ibiğinden ekstraksiyonla üretilmektedir. Ancak 1980lerdensonra streptokok suşlar kullanılarak fermantasyonla üretimine başlanmış ve günümüzde de rekombinantsistemlerle yüksek moleküler ağırlığa sahip HA üretimi denenmektedir. HA'nın son zamanlarda gıdatakviyesi olarak kullanımı oldukça dikkat çekmektedir. Bu çalışmada HA, HA üretim yöntemleri vefermantasyon teknolojisi ile HA üretiminde karşılaşılan genel problemler ile ilgili bilgilere yer verilmiştir

Keywords

• Hyaluronik asit (HA), fermantasyon teknolojisi, streptokok suşları

HYALURONIC ACID and PRODUCTION BY FERMENTATION

Abstract

Hyaluronic acid (HA) is a polymer composed of units of N-acetyl glucosamine and D-glucuronic acidlinked by β-1,3 and β-1,4 glycosidic bond. Due to the fact that it has desirable viscoelasticity, moisturecapacity, and biocompatibility, HA is used for several applications in food, medicine, cosmetics, andnutraceuticals. HA is traditionally extracted from rooster combs, but since 1980s it has been producedby fermentation with streptococcal strains, and recombinant systems have been also tried to producedHA with high molecular weight lately. It has been recently gained attention for food supplement. Themain purpose of this study is to present a review about HA, application fields, HA production systems,and problems of HA fermentation

Keywords

• Hyaluronic acid (HA), fermentation technology, streptococcal strains

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