title: [Plant and microbial sources of antioxidants].
abstract: In recent years there has been growing interest in substances with antioxidative properties, which reduce or prevent harmful effects of free radicals on living tissues, and inhibit aging processes and the development of certain diseases. The objective of this paper is to review new methods of obtaining antioxidants of plant origin and new trends in research aiming to improve their quality and profitability on an industrial scale. Among the issues discussed, there are the methods that use techniques of plant and microbial genetic engineering. A brief description of antioxidants and natural sources of their occurrence is also presented in this paper. In view of the fact that the biosynthesis of flavonoids and isoflavonoids is probably the best-known metabolic pathway of natural plant products, the review of achievements of recent years in the field of metabolic engineering was shown with the example of flavonoids. The modifications of flavonoid biosynthetic pathways were related to changes in the expression level of structural or regulatory genes, silencing of competitive genes or modifying catalytic properties of enzymes using techniques of protein engineering. The paper also presents the achievements of microorganism engineering in the field of application of fermentation processes as a source of specific flavonoid compounds, which was possible by designing the phenylpropanoid biosynthetic pathway in cells of microorganisms such as the bacterium E. coli or S. cerevisiae, baker's yeast. Both approaches can be used in the production of flavonoids attractive in terms of application.
authors.affiliation: Katedra Chemii, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie.
authors.forename: Izabela Agnieszka
authors.initials: IA
authors.lastname: Stolarzewicz
authors.affiliation: Międzywydziałowe Studium Biotechnologii, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie.
authors.forename: Jakub
authors.initials: J
authors.lastname: Ciekot
authors.affiliation: Katedra Chemii, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie.
authors.forename: Agata Urszula
authors.initials: AU
authors.lastname: Fabiszewska
authors.affiliation: Katedra Chemii, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie.
authors.forename: Ewa
authors.initials: E
authors.lastname: Białecka-Florjańczyk
mesh_terms: D000975:Antioxidants / Q000302:isolation & purification*; D004926:Escherichia coli / Q000737:chemistry* / Q000378:metabolism; D005285:Fermentation; D005419:Flavonoids / Q000096:biosynthesis* / Q000302:isolation & purification*; D005818:Genetic Engineering; D010944:Plants / Q000737:chemistry*; D015202:Protein Engineering / Q000379:methods; D012441:Saccharomyces cerevisiae / Q000737:chemistry* / Q000378:metabolism
chemical_list: D000975:Antioxidants; D005419:Flavonoids