生物技术通报2025，Vol.41Issue(11)：35-46,12.DOI:10.13560/j.cnki.biotech.bull.1985.2025-0656
生物合成功能性食品原料羟基酪醇的研究进展
Advances in the Biosynthesis of Functional Food Ingredient Hydroxytyrosol
摘要
Abstract
Hydroxytyrosol(HT),also known as 3,4-dihydroxyphenylethanol,is a representative natural phenolic compound that is abundantly found in olives and other Mediterranean plants.It presents high biological activity and has been shown to possess a broad spectrum of physiological functions,including potent antioxidant,antimicrobial,anti-inflammatory,and anti-aging effects.Due to these properties,hydroxytyrosol holds great promise for applications in food preservation and packaging,natural flavoring agents,nutraceuticals,and the development of functional foods,with significant commercial and industrial potential.Currently,hydroxytyrosol is primarily obtained through plant extraction or chemical synthesis.However,plant extraction is limited by resource availability and typically lowyield,while chemical synthesis involves harsh reaction conditions,complicated purification processes,and environmental concerns,making it insufficient to meet the growing demand for industrial-scale production.In recent years,microbial biosynthesis based on synthetic biology approaches has emerged as a promising and sustainable alternative.This strategy enables environmentally friendly,cost-effective,and highly selective and high-purity production of hydroxytyrosol through engineered microbial cell factories.This review provides an overview of the biosynthetic pathways of hydroxytyrosol and the synthetic biology strategies for its enhancement,with a focus on the progress in utilizing various microbial chassis cells for de novo biosynthesis of hydroxytyrosol.Finally,the review discusses future perspectives on optimizing the biosynthetic pathways of hydroxytyrosol through synthetic biology,with the aim of laying a foundation for its large-scale production in synthetic biology-based manufacturing.关键词
食品合成生物学/功能性食品原料/酪氨酸衍生物/羟基酪醇/埃里希途径Key words
food synthetic biology/functional food ingredient/tyrosine derivatives/hydroxytyrosol/Ehrlich pathway引用本文复制引用
汪鑫,孙涛,孙美莉,王凯峰,纪晓俊..生物合成功能性食品原料羟基酪醇的研究进展[J].生物技术通报,2025,41(11):35-46,12.基金项目
国家自然科学基金面上项目(22178173) （22178173）
