Sustainable production of natural phenolics for functional food applications

• Published in: Journal of functional foods Vol. 57; pp. 233 - 254
• Main Authors: Mark, Rita, Lyu, Xiaomei, Lee, Jaslyn J.L., Parra-Saldívar, Roberto, Chen, Wei Ning
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2019; Elsevier
• Subjects: E. coli; Functional food; Metabolic engineering; Phenolic compounds; S. cerevisiae; Sustainable production; Metabolic engineering; Sustainable production; Phenolic compounds; E. coli; Functional food; S. cerevisiae
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2019.04.008

[Display omitted] •Phenolics are natural plant secondary metabolites.•They are antimicrobial and antioxidant like preservatives.•Microbial metabolic engineering allows sustainable production.•Phenolics have been produced by microbial engineering.•Recent progress on their functional food applications are reviewed. Phenolics are a class of plant-derived natural secondary metabolites with good anticancer, anti-inflammatory, antimicrobial and antioxidant activities. In addition to being natural health-benefit compounds abundant in food, phenolic compounds may also have the potential to be ideal food additives and preservatives. Unlike the traditional plant extraction and chemical biosynthesis methods, metabolic engineering of microbes provides a possible way to sustainably produce phenolic compounds on a large scale, with high commercial availability and low environmental impact. In the last decade, many phenolic compounds have been successfully synthesized and optimized in the model organisms, especially in Escherichia coli and Saccharomyces cerevisiae. In this review, the recent efforts on their sustainable biosynthesis of phenolic compounds for functional food applications are systematically introduced and discussed.