綜論報告：基因重組乳酸菌之研究與應用

Review: Study and application of genetically modified lactic acid bacteria

徐翠君(Tsui-Chun Hsu) ； 廖建華(Chien-Hua Liao) ； 蕭漢明(Han-Ming Hsiao) ； 黃書瑢(Shu-Jung Huang) ； 薛湘雲(Hsiang-Yun Hsueh) ； 劉嚞睿(Je-Ruei Liu)

《中國畜牧學會會誌》 45卷4期 (2016/12) Pp. 337-359

摘要

乳酸菌長久以來即被廣泛做為飼料添加物，其具有調節腸內菌相嚞、抑制有害菌所造成之下痢、調節免疫力，以及改善飼料效率等功能。乳酸菌雖已具備諸多機能性，然而隨著生物科技之日新月異，許多研究嘗試以基因工程技術改造乳酸菌，使其功能更臻完備。以基因重組乳酸菌表達之重組蛋白質，包括細胞激素、荷爾蒙、過敏原、抗原、抗體之單鏈抗體變異區片段、消化酶等。預期未來基因重組乳酸菌將可廣泛應用於生物醫學、動物科學及食品科學等領域。

關鍵字

基因工程技術 ； 基因改造 ； 乳酸菌

並列摘要

Lactic acid bacteria have been used as feed additives for a long history, for their abilities of preventing diarrhea, and improving gut microbiota balance and immunomodulatory activities, as well as improving of feed conversion efficiency. Although lactic acid bacteria possess many benefits toward farm animals, it has been speculated that their properties could be further improved through the genetic modification. Examples of such genetically modified lactic acid bacteria include those which produce cytokines, hormones, allergens, antigens, single chain variable fragments, and digestive enzymes. The genetically modified lactic acid bacteria are highly expected to be used in the fields of biomedicine, animal science, and food science in the near future.

並列關鍵字

Genetic engineering ； Genetic modification ； Lactic acid bacteria