Abstract
The very well-known bioactive natural product, resveratrol (3,5,4′-trihydroxystilbene), is a highly studied secondary metabolite produced by several plants, particularly grapes, passion fruit, white tea, and berries. It is in high demand not only because of its wide range of biological activities against various kinds of cardiovascular and nerve-related diseases, but also as important ingredients in pharmaceuticals and nutritional supplements. Due to its very low content in plants, multi-step isolation and purification processes, and environmental and chemical hazards issues, resveratrol extraction from plants is difficult, time consuming, impracticable, and unsustainable. Therefore, microbial hosts, such as Escherichia coli, Saccharomyces cerevisiae, and Corynebacterium glutamicum, are commonly used as an alternative production source by improvising resveratrol biosynthetic genes in them. The biosynthesis genes are rewired applying combinatorial biosynthetic systems, including metabolic engineering and synthetic biology, while optimizing the various production processes. The native biosynthesis of resveratrol is not present in microbes, which are easy to manipulate genetically, so the use of microbial hosts is increasing these days. This review will mainly focus on the recent biotechnological advances for the production of resveratrol, including the various strategies used to produce its chemically diverse derivatives.
Highlights
Resveratrol is a well-known polyphenol produced as a secondary metabolite by plants [1].Chemically, it is called 3,5,40 -trihydroxystilbene [2]
Because of its potent biological activities in terms of medical and nutraceutical values, resveratrol and its derivatives are of great interest and demand
Recent research has shown that a pure form of resveratrol can be produced in heterologously engineered microorganisms, which reduces extensive processing
Summary
Resveratrol is a well-known polyphenol produced as a secondary metabolite by plants [1]. Takaoka used white hellebore lily (Veratrum grandiflorum) for the first time to isolate resveratrol during the 1940s [10] and initially it was characterized as a phytoalexin [10,11,12] Later, it was identified from about seventy different kinds of plants and its products, such as grapes, peanuts, blueberries, and hops. Molecules 2019, 24, x FOR PEER REVIEW peanuts, blueberries, and hops Plants produce it as defense molecules against different microbial. Resveratrol has been used for human benefits in infections different health-care products, cosmetics, dietary supplements, and medicines as a cardiovascular, antioxidant, anticancer, and anti-aging agent [2]. Because of its enormous beneficial health effects on human beings, it is Resveratrol popular as a major of “French. Derivatives exist, as transand cis-resveratrol glucosides, dimers (pallidol), trimers popular as a different major component of such “French (grandiphenol C), α-viniferin, and polymers [1]
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