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Título: Genetic basis for hyper production of hyaluronic acid in natural and engineered microorganisms
Autor(es): Oliveira, Juliana Davies de
Carvalho, Lucas Silva
Gomes, Antônio Milton Vieira
Queiroz, Lúcio Rezende
Magalhães, Beatriz Simas
Parachin, Nádia Skorupa
Assunto: Biopolímeros
Ácido hialurônico
Escherichia coli - genética
Data de publicação: 1-Jul-2016
Editor: BioMed Central
Citação: OLIVEIRA, Juliana Davies de et al. Genetic basis for hyper production of hyaluronic acid in natural and engineered microorganisms. Microb Cell Fact, v. 15, Article 119, 1 jul. 2016. Disponível em: <>. Acesso em: 26 jun. 2017. doi:
Abstract: Hyaluronic acid, or HA, is a rigid and linear biopolymer belonging to the class of the glycosaminoglycans, and composed of repeating units of the monosaccharides glucuronic acid and N-acetylglucosamine. HA has multiple important functions in the human body, due to its properties such as bio compatibility, lubricity and hydrophilicity, it is widely applied in the biomedical, food, health and cosmetic fields. The growing interest in this molecule has motivated the discovery of new ways of obtaining it. Traditionally, HA has been extracted from rooster comb-like animal tissues. However, due to legislation laws HA is now being produced by bacterial fermentation using Streptococcus zooepidemicus, a natural producer of HA, despite it being a pathogenic microorganism. With the expansion of new genetic engineering technologies, the use of organisms that are non-natural producers of HA has also made it possible to obtain such a polymer. Most of the published reviews have focused on HA formulation and its effects on different body tissues, whereas very few of them describe the microbial basis of HA production. Therefore, for the first time this review has compiled the molecular and genetic bases for natural HA production in microorganisms together with the main strategies employed for heterologous production of HA.
Licença: © 2016 The Author(s). This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver ( publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
DOI: 10.1186/s12934-016-0517-4
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