Genetic Engineering Approaches for the Microbial Production of Vanillin

被引：1
作者：
Santos, Luisa D. F. [1 ]
Lautru, Sylvie [1 ]
Pernodet, Jean-Luc [1 ]
机构：
[1] Univ Paris Saclay, Inst Integrat Biol Cell I2BC, CEA, CNRS, F-91198 Gif Sur Yvette, France
来源：
BIOMOLECULES | 2024年 / 14卷 / 11期
关键词：
vanillin; bioconversion; metabolic engineering; pathway design; synthetic biology; microbial production; accessible raw material; PSEUDOMONAS-PUTIDA KT2440; STRAIN ATCC 39116; HIGH-YIELD PRODUCTION; DE-NOVO BIOSYNTHESIS; FERULIC ACID; NATURAL-PRODUCT; CAFFEIC ACID; RECOMBINANT STRAINS; EFFICIENT SYNTHESIS; PHENOLIC ALDEHYDE;
D O I：
10.3390/biom14111413
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Vanilla flavour is widely used in various industries and is the most broadly used flavouring agent in the food industry. The demand for this flavour is, therefore, extremely high, yet vanilla bean extracts can only meet about 1% of the overall demand. Vanillin, the main constituent of vanilla flavour, can easily be obtained through chemical synthesis. Nonetheless, consumer demands for natural products and environmentally friendly industrial processes drive the development of biotechnological approaches for its production. Some microorganisms can naturally produce vanillin when fed with various substrates, including eugenol, isoeugenol, and ferulic acid. The characterisation of the genes and enzymes involved in these bioconversion pathways, as well as progress in the understanding of vanillin biosynthesis in Vanilla orchids, allowed the development of genetic engineering and synthetic biology approaches to increase vanillin production in naturally vanillin-producing microorganisms, or to implement novel vanillin biosynthetic pathways in microbial chassis. This review summarises and discusses these genetic engineering and synthetic biology approaches for the microbial production of vanillin.
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页数：39
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