Progress in Synthetic Biology of Edible Red Pigments

Abstract:

The application of red pigments in food is extensive, providing not only coloring but also beneficial health properties such as antioxidant and anti-inflammatory effects. Most commercial edible red pigments are extracted from plants and animals or synthesized by chemical methods. However, these methods often suffer from high costs, environmental pollution, and failure to meet market demands. In recent years, synthetic biology and metabolic engineering have been employed to develop microbial cell factories for producing edible red pigments. Through microbial expression of heterologous proteins, metabolic pathway analysis and optimization, and AI-assisted key enzyme design, de novo synthesis of red pigments can be achieved with improved yields. Biosynthesis of edible red pigments offer advantages such as environmental friendliness, sustainability, and high efficiency. The author provides an overview of the functions, sources, and applications of lycopene, capsanthin, betanin, carminic acid, and Monascus red pigment, as well as the current status of research on the synthesis of these pigments via microbial expression systems.