Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/55591

TitleHeterologous production of resveratrol in bacterial hosts: currentstatus and perspectives
Author(s)Braga, Adelaide
Ferreira, Patrícia
Oliveira, J.
Rocha, I.
Faria, N.
KeywordsBacteria
Malonyl-CoA
Metabolic engineering
Pathway engineering
Resveratrol
Issue dateAug-2018
PublisherSpringer Nature
JournalWorld Journal of Microbiology and Biotechnology
CitationBraga, Adelaide; Ferreira, Patrícia; Oliveira, J.; Rocha, Isabel; Faria, N., Heterologous production of resveratrol in bacterial hosts: currentstatus and perspectives. World Journal of Microbiology and Biotechnology, 34(122), 2018
Abstract(s)The polyphenol resveratrol (3,5,4-trihydroxystilbene) is a well-known plant secondary metabolite, commonly used as a medical ingredient and a nutritional supplement. Due to its health-promoting properties, the demand for resveratrol is expected to continue growing. This stilbene can be found in different plants, including grapes, berries (blackberries, blueberries and raspberries), peanuts and their derived food products, such as wine and juice. The commercially available resveratrol is usually extracted from plants, however this procedure has several drawbacks such as low concentration of the product of interest, seasonal variation, risk of plant diseases and product stability. Alternative production processes are being developed to enable the biotechnological production of resveratrol by genetically engineering several microbial hosts, such as Escherichia coli, Corynebacterium glutamicum, Lactococcus lactis, among others. However, these bacterial species are not able to naturally synthetize resveratrol and therefore genetic modifications have been performed. The application of emerging metabolic engineering offers new possibilities for strain and process optimization. This mini-review will discuss the recent progress on resveratrol biosynthesis in engineered bacteria, with a special focus on the metabolic engineering modifications, as well as the optimization of the production process. These strategies offer new tools to overcome the limitations and challenges for microbial production of resveratrol in industry.
TypeArticle
URIhttp://hdl.handle.net/1822/55591
DOI10.1007/s11274-018-2506-8
ISSN0959-3993
e-ISSN1573-0972
Publisher versionhttps://www.springer.com/life+sciences/microbiology/journal/11274
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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