POLY-GAMMA-GLUTAMIC ACID: A COMPREHENSIVE OVERVIEW OF BIOSYNTHESIS, CHARACTERISTICS, AND EMERGING APPLICATIONS

Abstract

Poly-gamma-glutamic acid (PGA) is a naturally occurring biopolymer that has been receiving increasing attention in various fields, including the food, medical, and cosmetic industries. This review provides a comprehensive overview of PGA, discussing its biosynthesis, characteristics, and emerging applications. The biosynthesis of PGA is discussed in detail, highlighting the various microorganisms that are capable of producing PGA and the factors that affect its production. The structure and molecular weight of PGA are also described, as well as its solubility and biodegradability. These properties make PGA a highly versatile material that can be utilized in a wide range of applications. The review also provides an in-depth analysis of the emerging applications of PGA. In the food industry, PGA has been used as a natural preservative, a thickener, and a flavor enhancer. In the medical field, PGA has shown promising results as a drug delivery system and a scaffold for tissue engineering. The challenges and future directions for the production and utilization of PGA are also discussed. This review article covers key aspects, including production process optimization, property improvement, and exploration of novel applications for PGA. It serves as a valuable resource for researchers and industry professionals who wish to explore the potential of PGA in diverse applications. The exceptional properties of PGA make it highly appealing, with a broad spectrum of potential uses across multiple industries.