Sustainable Biosynthesis of Astaxanthin: A Strategy to Address Global Food Challenges

With the continuous growth of the global population, today’s food system is facing severe challenges. Researchers have begun to explore how to maximize possible yield while minimizing environmental pollution. During the last few years, there has been extraordinary research in biosynthesis of astaxanthin, a ketocarotenoid that offers numerous properties such as antioxidant, anticancer, and eye-protective function. This study focuses on discovery of the best possible pathway, gene editing strategies, host organism, and feedstock for biosynthesis of astaxanthin. Ultimately, we concluded the final biosynthetic pathway with specially focused gene modification, chosen the host organism as Saccharomyces cerevisiae, and sweet potato juice as the feed. Through genetic engineering methodology, this study demonstrates that astaxanthin can be efficiently produced by microorganisms, reducing the environmental impact of traditional extraction from aquatic organisms and addressing the safety concerns of chemical synthesis. These findings thereby have profound implications for the food system.