Vanillin-Bioconversion and Bioengineering of the Most Popular Plant Flavor and Its De Novo Biosynthesis in the Vanilla Orchid

被引：215

作者：

Gallage, Nethaji J. ^{[1
,2
,3
]}

Moller, Birger Lindberg ^{[1
,2
,3
,4
]}

机构：

[1] Univ Copenhagen, Dept Plant & Environm Sci, VILLUM Res Ctr Plant Plast, DK-1871 Copenhagen C, Denmark

[2] Univ Copenhagen, Dept Plant & Environm Sci, Ctr Synthet Biol bioSYNergy, DK-1871 Copenhagen C, Denmark

[3] Univ Copenhagen, Dept Plant & Environm Sci, Plant Biochem Lab, DK-1871 Copenhagen C, Denmark

[4] Carlsberg Lab, DK-1799 Copenhagen V, Denmark

来源：

MOLECULAR PLANT | 2015年 / 8卷 / 01期

关键词：

metabolomics; natural products; phenylpropanoids and phenolics; molecular biology; plant biochemistry; synthetic biology; NEWLY-ISOLATED STRAIN; IMMOBILIZED CELL-CULTURES; SUGAR-BEET PULP; FERULIC ACID; MOLECULAR CHARACTERIZATION; PSEUDOMONAS-FLUORESCENS; ASPERGILLUS-NIGER; CONIFERYL ALCOHOL; BIOTECHNOLOGICAL PRODUCTION; PHENYLPROPANOID METABOLISM;

D O I：

10.1016/j.molp.2014.11.008

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：

In recent years, biotechnology-derived production of flavors and fragrances has expanded rapidly. The world's most popular flavor, vanillin, is no exception. This review outlines the current state of biotechnology-based vanillin synthesis with the use of ferulic acid, eugenol, and glucose as substrates and bacteria, fungi, and yeasts as microbial production hosts. The de novo biosynthetic pathway of vanillin in the vanilla orchid and the possible applied uses of this new knowledge in the biotechnology-derived and pod-based vanillin industries are also highlighted.

引用

页码：40 / 57

页数：18