Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/76425
Título: | Perspectives on the design of microbial cell factories to produce prenylflavonoids |
Autor(es): | Gomes, Daniela Rodrigues, L. R. Rodrigues, Joana Lúcia Lima Correia |
Palavras-chave: | Prenylflavonoids Prenyltransferases Microbial hosts Synthetic biology Metabolic engineering Heterologous production |
Data: | 16-Abr-2022 |
Editora: | Elsevier 1 |
Revista: | International Journal of Food Microbiology |
Citação: | Gomes, Daniela; Rodrigues, Lígia R.; Rodrigues, Joana L., Perspectives on the design of microbial cell factories to produce prenylflavonoids. International Journal of Food Microbiology, 367(109588), 2022 |
Resumo(s): | Prenylflavonoids are flavonoid-derived compounds characterized by the presence of a lipophilic prenylated side-chain in the flavonoid skeleton. These compounds are present in several food supplements and food products, and have a wide variety of recognized biological activities, namely estrogenic, antioxidant, anti-inflammatory and anticancer. Since these compounds are present in nature in very low amounts, their extraction from plants is not enough to fulfill the current demand, besides being an inefficient and environmentally unfriendly process. For these reasons, the use of microorganisms as microbial cell factories represents an interesting alternative to produce prenylflavonoids in a faster and cheaper way. Saccharomyces cerevisiae has been used as chassis to produce prenylflavonoids. Moreover, Escherichia coli can also emerge as an alternative chassis to produce these compounds. However, there is still a long way before prenylflavonoids can be produced by heterologous organisms with relevant yields and titers. In this review, we highlight the biosynthetic pathways involved in the production of prenylflavonoids. Additionally, we review the advances, challenges and strategies on the heterologous production of these compounds in a competitive way. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/76425 |
DOI: | 10.1016/j.ijfoodmicro.2022.109588 |
ISSN: | 01681605 |
Versão da editora: | http://www.journals.elsevier.com/international-journal-of-food-microbiology/ |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
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document_55311_1.pdf Acesso restrito! | 1,8 MB | Adobe PDF | Ver/Abrir |