Abstract
Resveratrol is a stilbene phytoalexin that is well known for its multiple therapeutic effects, including antioxidant, anticancer, anti-inflammatory, and neuroprotective effects and its beneficial influences on skin health, diabetes, and longevity. Due to the market demands for resveratrol, increasing efforts are made to produce it from microorganism platforms. Unlike transgenic plants, cell suspension, chemical synthesis methods to produce resveratrol, using microbial cells as bioreactors for resveratrol biosynthesis provides us with numerous advantages, including rapid production, low-cost cultivation media, the ease of manipulating their genetic components, as well as the availability of protein and metabolic engineering tools. Choosing the microorganism host for resveratrol production is critical since each microbial platform has different advantages and disadvantages. Bacterial hosts such as Escherichia coli, Lactococcus lactis, and Corynebacterium glutamicum, and yeast hosts such as Saccharomyces cerevisiae and Yarrowia lipolytica were engineered and recruited during the past two decades to produce resveratrol. In addition to the host selection, choosing the pathway and the non-pathway genes to be transferred, codon optimization, pathway engineering, mutagenesis, protein engineering, used genetic system, vector designs, and synthetic scaffolds, all these strategies affect the resveratrol titer significantly. Furthermore, optimizing culture growth conditions, including dissolved oxygen, substrate, and cell concentration, is essential to elevating resveratrol titers. Combinations between these strategies allowed the enhancement of microbial production of resveratrol from a few micrograms per liter to several grams per liter and provided promising results for resveratrol microbial production. Despite this massive increase in productivity, further improvements and optimization are still required.
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Ibrahim, G.G., Yan, Y. (2022). Microbial Production of Resveratrol. In: Jafari, S.M., Harzevili, F.D. (eds) Microbial Production of Food Bioactive Compounds. Springer, Cham. https://doi.org/10.1007/978-3-030-81403-8_23-1
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DOI: https://doi.org/10.1007/978-3-030-81403-8_23-1
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