Sophorolipids: A review on production and perspectives of application in agriculture

Sophorolipids are bioactive molecules that have gained a lot of attention in the recent decades due to their unique functional properties of reducing surface and interfacial tension, emulsification and solubilization. They are mainly produced by the yeast Candida bombicola and are composed of a sugar moiety linked to a fatty acid chain. Sophorolipids are non-toxic, highly efficient and stable at extreme conditions and possess environmentally friendly characteristics over the chemical surfactants. This review is focused on the main characteristics of sophorolipids, fermentation processes, and their utilization in the agricultural field. In this context, sophorolipids are very suitable for use in agriculture, as enhancers of solubility and mobility of plant nutrients, which could result in increased plant biomass, root size and fruit yield. In addition, they could be used for biodegradation of oils, bioremediation of heavy metals in contaminated soils, and as potential biopesticides, to control phytopathogenic microorganisms in agriculture. The extensive use of chemical pesticides has led to widespread insecticide resistance and to hazards to human health and the environment due to their high toxicity. Thus, the introduction of a new biomolecule to control plant diseases and increase crop yield has become an interesting alternative. As a result of the demonstrated antimicrobial activity towards phytopathogenic bacteria and fungi, sophorolipids could be extensively explored in the agriculture field, as a sustainable and natural multifunctional agent for plant crops and soils.