Strategies for improving the production of bio-based vanillin

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most popular flavors with wide applications in food, fragrance, and pharmaceutical industries. However, the high cost and limited yield of plant extraction failed to meet the vast market demand of natural vanillin. Vanillin biotechnology has e...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Ying, Sun, Lichao, Huo, Yi-Xin, Guo, Shuyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10403864/
https://www.ncbi.nlm.nih.gov/pubmed/37543600
http://dx.doi.org/10.1186/s12934-023-02144-9
_version_ 1785085166054539264
author Liu, Ying
Sun, Lichao
Huo, Yi-Xin
Guo, Shuyuan
author_facet Liu, Ying
Sun, Lichao
Huo, Yi-Xin
Guo, Shuyuan
author_sort Liu, Ying
collection PubMed
description Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most popular flavors with wide applications in food, fragrance, and pharmaceutical industries. However, the high cost and limited yield of plant extraction failed to meet the vast market demand of natural vanillin. Vanillin biotechnology has emerged as a sustainable and cost-effective alternative to supply vanillin. In this review, we explored recent advances in vanillin biosynthesis and highlighted the potential of vanillin biotechnology. In particular, we addressed key challenges in using microorganisms and provided promising approaches for improving vanillin production with a special focus on chassis development, pathway construction and process optimization. Future directions of vanillin biosynthesis using inexpensive precursors are also thoroughly discussed.
format Online
Article
Text
id pubmed-10403864
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher BioMed Central
record_format MEDLINE/PubMed
spelling pubmed-104038642023-08-06 Strategies for improving the production of bio-based vanillin Liu, Ying Sun, Lichao Huo, Yi-Xin Guo, Shuyuan Microb Cell Fact Review Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most popular flavors with wide applications in food, fragrance, and pharmaceutical industries. However, the high cost and limited yield of plant extraction failed to meet the vast market demand of natural vanillin. Vanillin biotechnology has emerged as a sustainable and cost-effective alternative to supply vanillin. In this review, we explored recent advances in vanillin biosynthesis and highlighted the potential of vanillin biotechnology. In particular, we addressed key challenges in using microorganisms and provided promising approaches for improving vanillin production with a special focus on chassis development, pathway construction and process optimization. Future directions of vanillin biosynthesis using inexpensive precursors are also thoroughly discussed. BioMed Central 2023-08-05 /pmc/articles/PMC10403864/ /pubmed/37543600 http://dx.doi.org/10.1186/s12934-023-02144-9 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/ (https://creativecommons.org/publicdomain/zero/1.0/) ) applies to the data made available in this article, unless otherwise stated in a credit line to the data.
spellingShingle Review
Liu, Ying
Sun, Lichao
Huo, Yi-Xin
Guo, Shuyuan
Strategies for improving the production of bio-based vanillin
title Strategies for improving the production of bio-based vanillin
title_full Strategies for improving the production of bio-based vanillin
title_fullStr Strategies for improving the production of bio-based vanillin
title_full_unstemmed Strategies for improving the production of bio-based vanillin
title_short Strategies for improving the production of bio-based vanillin
title_sort strategies for improving the production of bio-based vanillin
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10403864/
https://www.ncbi.nlm.nih.gov/pubmed/37543600
http://dx.doi.org/10.1186/s12934-023-02144-9
work_keys_str_mv AT liuying strategiesforimprovingtheproductionofbiobasedvanillin
AT sunlichao strategiesforimprovingtheproductionofbiobasedvanillin
AT huoyixin strategiesforimprovingtheproductionofbiobasedvanillin
AT guoshuyuan strategiesforimprovingtheproductionofbiobasedvanillin

Ejemplares similares