Advances in the Biosynthesis of Betalains

doi:10.19586/j.2095-2341.2025.0171

Current Biotechnology ›› 2026, Vol. 16 ›› Issue (3): 510-522.DOI: 10.19586/j.2095-2341.2025.0171

• Special Forum on Microbial Cell Factory • Previous Articles Next Articles

Advances in the Biosynthesis of Betalains

Tianjie HAN¹(), Jinfeng WEI¹(), Yongliang YAN², Min LIN²^,³, Zhengfu ZHOU²()

^1.School of Life Sciences，Henan University，Henan Kaifeng 475004，China
^2.National Key Laboratory of Agricultural Microbiology，Biotechnology Research Institute，Chinese Academy of Agricultural Sciences，Beijing 100081，China
^3.College of Agriculture，Henan University，Henan Kaifeng 475004，China

Received:2025-12-02 Accepted:2026-01-05 Online:2026-05-25 Published:2026-07-14
Contact: Zhengfu ZHOU

Abstract

Abstract:

Betalains are a class of natural pigments， mainly divided into red-purple betacyanins and yellow-orange betaxanthins. Due to their excellent coloring properties and bioactivities such as antioxidant， anti-inflammatory and anti-obesity effects， betalains show broad application prospects in food， nutraceuticals， medicine and other fields. However， natural extraction faces bottlenecks including high cost， low efficiency and poor product stability， which restrict their commercial development. In contrast， the construction of microbial cell factories via synthetic biotechnology for heterologous and high-yield synthesis of betalains has become a research focus. This article reviewed the chemical properties and natural synthesis pathways of betalains， focused on analyzing the synthesis strategies of different chassis organisms such as prokaryotes and eukaryotes， systematically expounded the functions of key synthases， metabolic pathway regulation and optimization schemes， discussed future research directions and application prospects， and was expected to provide new ideas for the industrial production of betalains.

Key words: betalains, betacyanins, betaxanthins, biosynthesis, microbial cell factories

CLC Number:

Q819

Tianjie HAN, Jinfeng WEI, Yongliang YAN, Min LIN, Zhengfu ZHOU. Advances in the Biosynthesis of Betalains[J]. Current Biotechnology, 2026, 16(3): 510-522.

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URL: https://swjsjz.magtechjournal.com/EN/10.19586/j.2095-2341.2025.0171

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Figures/Tables 6

References 74

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类别	底盘微生物	碳源	产量	发酵方式	路径构建与优化策略	参考文献
甜菜苷	酿酒酵母	葡萄糖	17 mg·L^-1	摇瓶	路径构建（外源引入BvCYP76AD1^W13LMjDODA和Mj-cDOPA5GT）	[30]
	酿酒酵母	20 g·L^-1葡萄糖	30.8 mg·L^-1	摇瓶	路径构建（运用组合工程构建酪氨酸羟化酶和多巴双加氧酶文库，筛选最佳组合，引入葡萄糖基转移酶变体）	[31]
	酿酒酵母	10 g·L^-1蔗糖	134.1 mg·L^-1	摇瓶	酶改造（通过设计CYP76AD1增加酶活性），路径重构（加强L-酪氨酸合成途径）和优化发酵条件	[32]
	解脂耶氏酵母	20 g·L^-1葡萄糖	1.27 g·L^-1	5 L发酵罐	路径构建（引入来自七索藤的酪氨酸羟化酶EvTYH、来自紫茉莉的多巴双加氧酶MjDODA和来自甜菜的蔗糖糖基转移酶BvSGT2）并优化发酵条件	[33]
	解脂耶氏酵母	40 g·L^-1葡萄糖	1.34 g·L^-1	250 mL发酵罐	路径构建（组合表达TyH、DODA、GT酶基因），路径重构（增加路径拷贝数；引入酪氨酸、UDP-葡萄糖合成基因与转运蛋白；阻断副产物黑色素合成，敲除4-羟基苯丙酮酸双加氧酶基因，敲除3个β葡萄糖苷酶）	[34]
	威尼斯镰刀菌	40 g·L^-1葡萄糖	1.91 g·L^-1	5 L发酵罐	路径构建（在基因组上整合了RUBY，包含CYP76AD1、DODA、葡萄糖基转移酶基因）	[35]
	马铃薯	/	0.5 mg·g^-1	/	路径构建（利用器官特异性启动子，采用1个基因1个启动子、1个终止子的策略，将BvCYP76AD1、MjDODA、Mj5GT在马铃薯中表达）	[36]
	番茄	/	1.6 mg·g^-1	/	路径构建（利用器官特异性启动子，采用1个基因1个启动子、1个终止子的策略，将BvCYP76AD1、MjDODA、Mj5GT在番茄中表达）	[36]
	家蚕	/	274 μg·mL^-1	/	路径构建（敲除CYP76AD1与DODA的终止密码子，在其开放阅读框末端无缝插入P2A自裂解肽编码序列，把3个酶基因串成“CYP76AD1-P2A-DODA-P2A-糖基转移酶”单转录单元，实现单启动子同步驱动三基因表达）	[37]
组氨酸-甜菜黄素	大肠杆菌	5 g·L^-1葡萄糖	445.84 mg·L^-1	摇瓶	路径构建（通过引入MjDODA、HpaBC实现了甜菜醛氨酸的生成），外源添加组氨酸获得了组氨酸-甜菜黄素	[38]
	大肠杆菌	15 g·L^-1葡萄糖	287.69 mg·L^-1	摇瓶	路径构建（在高产酪氨酸菌株中异源表达HpaBC、MjDODA生产甜菜醛氨酸，与高产组氨酸菌株共培养）	[39]
多巴黄质	大肠杆菌	30 g·L^-1葡萄糖	22.87 g·L^-1	5 L发酵罐	酶改造（通过定向进化左旋多巴4，5-双加氧酶），路径重构（连接阻断3莽草酸合成左旋多巴的途径）	[40]
丙二酰-甜菜苷	解脂耶氏酵母	20 g·L^-1葡萄糖	1.95 g·L^-1	250 mL发酵罐	路径构建（挖掘火龙果和鸡冠花酰基转移酶，筛选鉴定后在高产甜菜苷的解脂耶氏酵母表达）	[41]
苋菜红素	酿酒酵母	20 g·L^-1葡萄糖	10.2 mg·L^-1	摇瓶	路径构建（在高产甜菜苷的酵母中共表达UDP-葡萄糖脱氢酶AtUGD1和葡糖醛酸转移酶GlcATs）	[42]
	解脂耶氏酵母	20 g·L^-1葡萄糖	2.97 g·L^-1	250 mL发酵罐	路径构建（共表达UDP-葡萄糖脱氢酶AtUGD1和葡糖醛酸转移酶GlcATs）	[42]

类别	底盘微生物	碳源	产量	发酵方式	路径构建与优化策略	参考文献
甜菜苷	酿酒酵母	葡萄糖	17 mg·L^-1	摇瓶	路径构建（外源引入BvCYP76AD1^W13LMjDODA和Mj-cDOPA5GT）	[30]
	酿酒酵母	20 g·L^-1葡萄糖	30.8 mg·L^-1	摇瓶	路径构建（运用组合工程构建酪氨酸羟化酶和多巴双加氧酶文库，筛选最佳组合，引入葡萄糖基转移酶变体）	[31]
	酿酒酵母	10 g·L^-1蔗糖	134.1 mg·L^-1	摇瓶	酶改造（通过设计CYP76AD1增加酶活性），路径重构（加强L-酪氨酸合成途径）和优化发酵条件	[32]
	解脂耶氏酵母	20 g·L^-1葡萄糖	1.27 g·L^-1	5 L发酵罐	路径构建（引入来自七索藤的酪氨酸羟化酶EvTYH、来自紫茉莉的多巴双加氧酶MjDODA和来自甜菜的蔗糖糖基转移酶BvSGT2）并优化发酵条件	[33]
	解脂耶氏酵母	40 g·L^-1葡萄糖	1.34 g·L^-1	250 mL发酵罐	路径构建（组合表达TyH、DODA、GT酶基因），路径重构（增加路径拷贝数；引入酪氨酸、UDP-葡萄糖合成基因与转运蛋白；阻断副产物黑色素合成，敲除4-羟基苯丙酮酸双加氧酶基因，敲除3个β葡萄糖苷酶）	[34]
	威尼斯镰刀菌	40 g·L^-1葡萄糖	1.91 g·L^-1	5 L发酵罐	路径构建（在基因组上整合了RUBY，包含CYP76AD1、DODA、葡萄糖基转移酶基因）	[35]
	马铃薯	/	0.5 mg·g^-1	/	路径构建（利用器官特异性启动子，采用1个基因1个启动子、1个终止子的策略，将BvCYP76AD1、MjDODA、Mj5GT在马铃薯中表达）	[36]
	番茄	/	1.6 mg·g^-1	/	路径构建（利用器官特异性启动子，采用1个基因1个启动子、1个终止子的策略，将BvCYP76AD1、MjDODA、Mj5GT在番茄中表达）	[36]
	家蚕	/	274 μg·mL^-1	/	路径构建（敲除CYP76AD1与DODA的终止密码子，在其开放阅读框末端无缝插入P2A自裂解肽编码序列，把3个酶基因串成“CYP76AD1-P2A-DODA-P2A-糖基转移酶”单转录单元，实现单启动子同步驱动三基因表达）	[37]
组氨酸-甜菜黄素	大肠杆菌	5 g·L^-1葡萄糖	445.84 mg·L^-1	摇瓶	路径构建（通过引入MjDODA、HpaBC实现了甜菜醛氨酸的生成），外源添加组氨酸获得了组氨酸-甜菜黄素	[38]
	大肠杆菌	15 g·L^-1葡萄糖	287.69 mg·L^-1	摇瓶	路径构建（在高产酪氨酸菌株中异源表达HpaBC、MjDODA生产甜菜醛氨酸，与高产组氨酸菌株共培养）	[39]
多巴黄质	大肠杆菌	30 g·L^-1葡萄糖	22.87 g·L^-1	5 L发酵罐	酶改造（通过定向进化左旋多巴4，5-双加氧酶），路径重构（连接阻断3莽草酸合成左旋多巴的途径）	[40]
丙二酰-甜菜苷	解脂耶氏酵母	20 g·L^-1葡萄糖	1.95 g·L^-1	250 mL发酵罐	路径构建（挖掘火龙果和鸡冠花酰基转移酶，筛选鉴定后在高产甜菜苷的解脂耶氏酵母表达）	[41]
苋菜红素	酿酒酵母	20 g·L^-1葡萄糖	10.2 mg·L^-1	摇瓶	路径构建（在高产甜菜苷的酵母中共表达UDP-葡萄糖脱氢酶AtUGD1和葡糖醛酸转移酶GlcATs）	[42]
	解脂耶氏酵母	20 g·L^-1葡萄糖	2.97 g·L^-1	250 mL发酵罐	路径构建（共表达UDP-葡萄糖脱氢酶AtUGD1和葡糖醛酸转移酶GlcATs）	[42]

Advances in the Biosynthesis of Betalains

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