Genetic and metabolic engineering of microorganisms for the development of new flavor compounds from terpenic substrates.
Throughout human history, natural products have been the basis for the discovery and development of therapeutics, cosmetic and food compounds used in industry. Many compounds found in natural organisms are rather difficult to chemically synthesize and to extract in large amounts, and in this respect, genetic and metabolic engineering are playing an increasingly important role in the production of these compounds, such as new terpenes and terpenoids, which may potentially be used to create aromas in industry. Terpenes belong to the largest class of natural compounds, are produced by all living organisms and play a fundamental role in human nutrition, cosmetics and medicine. Recent advances in systems biology and synthetic biology are allowing us to perform metabolic engineering at the whole-cell level, thus enabling the optimal design of microorganisms for the efficient production of drugs, cosmetic and food additives. This review describes the recent advances made in the genetic and metabolic engineering of the terpenes pathway with a particular focus on systems biotechnology.
a Laboratory of Bioflavors, Department of Food Science, Faculty of Food Engineering , University of Campinas - UNICAMP , Campinas , Brazil.
Murillo L
ML
Bution
Gustavo
G
Molina
Meissa R E
MR
Abrahão
Gláucia M
GM
Pastore
D001419:Bacteria / Q000235:genetics / Q000378:metabolism; D001709:Biotechnology / Q000379:methods*; D005421:Flavoring Agents / Q000378:metabolism*; D005658:Fungi / Q000235:genetics / Q000378:metabolism; D007218:Industrial Microbiology; D060847:Metabolic Engineering / Q000379:methods*; D053858:Metabolic Networks and Pathways; D013729:Terpenes / Q000378:metabolism*
D005421:Flavoring Agents; D013729:Terpenes
Biotechnology of microorganisms; flavor from terpenic substrates; genetic engineering; metabolic engineering; terpenes biosynthesis