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Biotechnological Advances in Resveratrol Production and its Chemical Diversity

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 ag...

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Autores principales: Thapa, Samir Bahadur, Pandey, Ramesh Prasad, Park, Yong Il, Sohng, Jae Kyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680439/
https://www.ncbi.nlm.nih.gov/pubmed/31311182
http://dx.doi.org/10.3390/molecules24142571
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author Thapa, Samir Bahadur
Pandey, Ramesh Prasad
Park, Yong Il
Sohng, Jae Kyung
author_facet Thapa, Samir Bahadur
Pandey, Ramesh Prasad
Park, Yong Il
Sohng, Jae Kyung
author_sort Thapa, Samir Bahadur
collection PubMed
description 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.
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spelling pubmed-66804392019-08-09 Biotechnological Advances in Resveratrol Production and its Chemical Diversity Thapa, Samir Bahadur Pandey, Ramesh Prasad Park, Yong Il Sohng, Jae Kyung Molecules Review 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. MDPI 2019-07-15 /pmc/articles/PMC6680439/ /pubmed/31311182 http://dx.doi.org/10.3390/molecules24142571 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Thapa, Samir Bahadur
Pandey, Ramesh Prasad
Park, Yong Il
Sohng, Jae Kyung
Biotechnological Advances in Resveratrol Production and its Chemical Diversity
title Biotechnological Advances in Resveratrol Production and its Chemical Diversity
title_full Biotechnological Advances in Resveratrol Production and its Chemical Diversity
title_fullStr Biotechnological Advances in Resveratrol Production and its Chemical Diversity
title_full_unstemmed Biotechnological Advances in Resveratrol Production and its Chemical Diversity
title_short Biotechnological Advances in Resveratrol Production and its Chemical Diversity
title_sort biotechnological advances in resveratrol production and its chemical diversity
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680439/
https://www.ncbi.nlm.nih.gov/pubmed/31311182
http://dx.doi.org/10.3390/molecules24142571
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