Jules Beekwilder , Florence M Schempp , Matthew Q Styles , Oskar Zelder
{"title":"Microbial synthesis of terpenoids for human nutrition — an emerging field with high business potential","authors":"Jules Beekwilder , Florence M Schempp , Matthew Q Styles , Oskar Zelder","doi":"10.1016/j.copbio.2024.103099","DOIUrl":null,"url":null,"abstract":"<div><p>Because of their complicated biosynthesis and hydrophobic nature, fermentative production of terpenoids did not play a significant role on a commercial scale until a few years ago. Driven by technological progress in metabolic engineering and process biotechnology, terpene-based food ingredients such as flavors, sweeteners, and vitamins produced by fermentation have now become viable and commercially competitive options. In recent years, several companies have developed microbial platforms for commercial terpene production. Impressive progress has been made in the fermentative production of sesquiterpenes used in flavorings. The development of sweeteners, such as steviol glycosides and mogrosides, and the production of vitamins A and E based on fermentation are also being explored. The production of monoterpenes remains challenging due to their antimicrobial effects.</p></div>","PeriodicalId":10833,"journal":{"name":"Current opinion in biotechnology","volume":"87 ","pages":"Article 103099"},"PeriodicalIF":7.1000,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current opinion in biotechnology","FirstCategoryId":"5","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958166924000351","RegionNum":2,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOCHEMICAL RESEARCH METHODS","Score":null,"Total":0}
引用次数: 0
Abstract
Because of their complicated biosynthesis and hydrophobic nature, fermentative production of terpenoids did not play a significant role on a commercial scale until a few years ago. Driven by technological progress in metabolic engineering and process biotechnology, terpene-based food ingredients such as flavors, sweeteners, and vitamins produced by fermentation have now become viable and commercially competitive options. In recent years, several companies have developed microbial platforms for commercial terpene production. Impressive progress has been made in the fermentative production of sesquiterpenes used in flavorings. The development of sweeteners, such as steviol glycosides and mogrosides, and the production of vitamins A and E based on fermentation are also being explored. The production of monoterpenes remains challenging due to their antimicrobial effects.
由于萜类化合物的生物合成复杂且具有疏水性，因此直到几年前，萜类化合物的发酵生产才在商业规模上发挥了重要作用。在新陈代谢工程和加工生物技术领域技术进步的推动下，发酵法生产的萜类食品配料（如香精、甜味剂和维生素）现已成为具有商业竞争力的可行选择。近年来，一些公司已经开发出用于商业萜烯生产的微生物平台。用于调味品的倍半萜的发酵生产取得了令人瞩目的进展。此外，还在探索甜味剂（如甜菊醇糖苷和 mogrosides）的开发，以及基于发酵的维生素 A 和 E 的生产。由于单萜烯具有抗菌作用，因此其生产仍然具有挑战性。
期刊介绍：
Current Opinion in Biotechnology (COBIOT) is renowned for publishing authoritative, comprehensive, and systematic reviews. By offering clear and readable syntheses of current advances in biotechnology, COBIOT assists specialists in staying updated on the latest developments in the field. Expert authors annotate the most noteworthy papers from the vast array of information available today, providing readers with valuable insights and saving them time.
As part of the Current Opinion and Research (CO+RE) suite of journals, COBIOT is accompanied by the open-access primary research journal, Current Research in Biotechnology (CRBIOT). Leveraging the editorial excellence, high impact, and global reach of the Current Opinion legacy, CO+RE journals ensure they are widely read resources integral to scientists' workflows.
COBIOT is organized into themed sections, each reviewed once a year. These themes cover various areas of biotechnology, including analytical biotechnology, plant biotechnology, food biotechnology, energy biotechnology, environmental biotechnology, systems biology, nanobiotechnology, tissue, cell, and pathway engineering, chemical biotechnology, and pharmaceutical biotechnology.
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