Microbial Engineering for the Production of High‐value Polyphenolics

Le résumé fourni par la source

Polyphenols are wonder molecules with their potent antioxidant, anti-inflammatory, and anticancer attributes, contributing significantly to various health benefits. Traditionally these phyto-constituents are extracted from plants, but seasonal variability, varied environmental conditions, time of extraction, and processing of samples significantly affect the yield. Thus, in order to enhance production and yield microbial sources are preferred over plant sources. Microbes, more specifically the engineered ones ( E. coli, Saccharomyces cerevisiae, and Lactobacillus ), emerged as a potential alternative for production of polyphenols. Microorganisms produce polyphenols through fermentation. Advances in synthetic biology, genetic engineering, and bioprocess technology have empowered the scientific community to modify microbial strains, resulting in enhanced yield, bioavailability, health benefits, and efficiency. Despite their usefulness, microbial polyphenols have certain limitations, including complex metabolic pathways, toxic process intermediates, and high production costs. Thus, in this chapter the authors highlighted the various sources of polyphenols their limitations, genetic and metabolic engineering strategies to optimize microbial cell factories. It also discusses recent developments and future prospects in the field, emphasizing the potential of microbial engineering to transform polyphenol production into a scalable and sustainable biotechnology solution with substantial health benefits.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.