Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel.
Appl Microbiol Biotechnol. 2015 Feb;99(3):1119-30. doi: 10.1007/s00253-014-6310-6. Epub 2014 Dec 31.
Hydroxytyrosol (HT) is a highly potent antioxidant originating in nature as a second metabolite of plants, most abundantly in olives (Olea europaea). In the last decade, numerous research studies showed the health benefits of antioxidants in general and those of HT in particular. As olive oil is a prime constituent of the health-promoting Mediterranean diet, HT has obtained recognition for its attributes, supported by a recent health claim of the European Food Safety Authority. HT is already used as a food supplement and in cosmetic products, but it has the potential to be used as a food additive and drug, based on its anticarcinogenic, anti-inflammatory, antiapoptotic and neuroprotective activity. Nevertheless, there is a large gap between the potential of HT and its current availability in the market due to its high price tag. In this review, the challenges of producing HT using biotechnological methods are described with an emphasis on the substrate source, the biocatalyst and the process parameters, in order to narrow the gap towards an efficient bio-based industrial process.
羟基酪醇 (HT) 是一种具有高抗氧化能力的天然产物，作为植物的二级代谢产物，在橄榄 (Olea europaea) 中含量最为丰富。在过去的十年中，大量的研究表明抗氧化剂对健康有好处，特别是 HT。由于橄榄油是促进健康的地中海饮食的主要成分，因此 HT 因其特性获得了认可，这得到了欧洲食品安全局最近一项健康声明的支持。HT 已被用作食品补充剂和化妆品产品，但基于其抗癌、抗炎、抗细胞凋亡和神经保护活性，它有可能被用作食品添加剂和药物。然而，由于其高价格，HT 的潜在价值与其在市场上的现有供应之间存在很大差距。在这篇综述中，描述了使用生物技术方法生产 HT 所面临的挑战，重点介绍了底物来源、生物催化剂和工艺参数，以缩小通向高效生物基工业过程的差距。
