生物工程技术生产对香豆酸的研究进展

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-18 DOI:10.1016/j.fbio.2025.107109

Ruzhe Zhang , Aamer Ali Shah , Beining Wang , Chunjie Gong

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引用次数: 0

摘要

对香豆酸是一种常见的由植物合成的食品添加剂。由于其生物活性，对香豆酸在食品、化妆品和制药等行业有着广泛的应用。传统上，对香豆酸主要从植物中提取和化学合成。然而，碱水解得到的对香豆酸受各种环境因素的影响。另一方面，化学合成需要较高的能量，最终导致环境污染。随着生物工程技术的发展，对香豆酸的生物基生产受到越来越多的关注。对香豆酸的生物合成具有成本低、效率高、适合工业化大规模生产的优点。本文综述了对香豆酸生产的生物工程技术，包括酶工程、代谢途径重建和耐受性改善等。最后，分析了生物工程技术用于对香豆酸生产的经济技术可行性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Current progress of p-coumaric acid production using bioengineering technologies

p-Coumaric acid is a common food additive synthesized by the plants. Due to its biological activities, p-coumaric acid has a wide range of applications in food, cosmetic and pharmaceutical industries. Traditionally, p-coumaric acid is mainly extracted from plants as well as synthesized chemically. However, the p-coumaric acid obtained by alkaline hydrolysis is influenced by various environmental factors. On the other hand, the chemical synthesis requires high energy and ultimately leads to environmental pollution. The bio-based production of p-coumaric acid has gained more attention after the development of bioengineering strategies. Biosynthesis of p-coumaric acid exhibited advantages of low cost, high efficiency, and suitable to large-scale production in industry. This review comprehensively summarized the bioengineering technologies for the production of p-coumaric acid, such as enzyme engineering, metabolic pathway reconstruction, and tolerance improvement. At last, the economic-techno feasibility of bioengineering technologies to p-coumaric acid production is analyzed.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.