Abstract
Resveratrol, a bioactive natural product found in many plants, is a secondary metabolite and has attracted much attention in the medicine and health care products fields due to its remarkable biological activities including anti-cancer, anti-oxidation, anti-aging, anti-inflammation, neuroprotection and anti-glycation. However, traditional chemical synthesis and plant extraction methods are impractical for industrial resveratrol production because of low yield, toxic chemical solvents and environmental pollution during the production process. Recently, the biosynthesis of resveratrol by constructing microbial cell factories has attracted much attention, because it provides a safe and efficient route for the resveratrol production. This review discusses the physiological functions and market applications of resveratrol. In addition, recent significant biotechnology advances in resveratrol biosynthesis are systematically summarized. Furthermore, we discuss the current challenges and future prospects for strain development for large-scale resveratrol production at an industrial level.
Highlights
Resveratrol has been universally found in a variety of plants including berries, bilberries, peanuts, grapes and even ferns since it was initially extracted from the root of white hellebore (Veratrum grandiflorum) in 1940 (Lim et al, 2011; Jeandet et al, 2012; Li et al, 2015)
The main objective for the engineering of this pathway is to efficiently convert the aromatic amino acids to phenylpropyl by introducing hyper-active ammonia lyases such as phenylalanine ammonia lyase (PAL) or tyrosine ammonia lyase (TAL) (Huang et al, 2013; Zhang and Stephanopoulos, 2013), which is a bottleneck in the resveratrol production from glucose (Yang et al, 2015; Kallscheuer et al, 2016)
The efforts and results mentioned above have demonstrated the feasibility of converting microorganism hosts into cell factories to produce resveratrol, which can be achieved by grafting exogenous biosynthetic pathways into the endogenous metabolic network of cells
Summary
Resveratrol has been universally found in a variety of plants including berries, bilberries, peanuts, grapes and even ferns since it was initially extracted from the root of white hellebore (Veratrum grandiflorum) in 1940 (Lim et al, 2011; Jeandet et al, 2012; Li et al, 2015). Recent Advances in Resveratrol Biosynthesis continue to improve process engineering strategies, and increasingly utilize metabolic and protein engineering to meet a series of more complex biosynthetic challenges. Tyrosine and p-coumaric acid, the basic precursors of resveratrol, are the critical for increasing production, and are assessable and improved in E. coli via multiple metabolic engineering strategies (Shrestha et al, 2019).
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