Related Experiment Video
Updated: Mar 28, 2026
06:24
Generic Protocol for Optimization of Heterologous Protein Production Using Automated Microbioreactor Technology
Published on: December 15, 2017
10.8K
Microbial production of value-added nutraceuticals
Jian Wang1, Sanjay Guleria2, Mattheos Ag Koffas3
1College of Engineering, University of Georgia, Athens, Georgia 30602, United States.
Current Opinion in Biotechnology
|December 31, 2015
Summary
Metabolic engineering enables microbes to produce valuable nutraceuticals, overcoming natural supply limits. This review covers advances in using microbial platforms for sustainable nutraceutical production.
Area of Science:
- Biotechnology
- Metabolic Engineering
- Microbiology
Background:
- Nutraceuticals are bioactive compounds offering health benefits, driving a multi-billion dollar market.
- Natural sourcing of nutraceuticals faces challenges in supply and extraction.
- Metabolic engineering offers a sustainable alternative for producing these compounds.
Purpose of the Study:
- To review recent advancements in the biological production of nutraceuticals.
- To highlight the use of metabolic engineering and microbial platforms for nutraceutical synthesis.
Main Methods:
- Engineering microbial hosts like Escherichia coli and Saccharomyces cerevisiae.
- Utilizing metabolic engineering strategies for value-added chemical production.
- Focusing on sustainable production from simple carbon sources.
Main Results:
- Microbial platforms can be engineered as efficient cell factories.
- Diverse nutraceuticals, including phytochemicals and polysaccharides, can be produced.
- Metabolic engineering facilitates eco-friendly and scalable production.
Conclusions:
- Metabolic engineering provides a viable and sustainable approach for nutraceutical manufacturing.
- Microbial production platforms are key to overcoming limitations of natural nutraceutical sourcing.
- Advances in this field support the growing demand for health-promoting compounds.
Related Concept Videos
01:25Microbes in Beverage Production
170
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
170
01:29Microorganisms in Medicine and Therapeutics
1.4K
Microorganisms play a fundamental role in vaccine development, gene therapy, and therapeutic production. Their biological properties are harnessed to advance medicine and public health. Beyond immunization, microorganisms contribute to gut health, antibiotic synthesis, and genetic disease treatment.Live Attenuated and Inactivated VaccinesLive attenuated vaccines, such as the measles, mumps, and rubella (MMR) vaccine, utilize weakened forms of pathogens to closely resemble natural infections.
1.4K
01:27Microbes in the Production of Fermented Foods
154
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
154
01:29Microbes in Food Production
167
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
167
01:27Microorganisms in Agriculture and Food industry
1.9K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
1.9K
01:27Production of Antibiotics
53
Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
53