Center for Sustainable Resource Science, RIKEN, 1-7-22, Suehiro-cho, Tsurumi-ku, Yokohama, Kanagawa 230-0045, Japan.
Center for Sustainable Resource Science, RIKEN, 1-7-22, Suehiro-cho, Tsurumi-ku, Yokohama, Kanagawa 230-0045, Japan; Department of Chemical Science and Engineering, Kobe University, 1-1 Rokkodai, Nada, Kobe 657-8501, Japan.
Trends Biotechnol. 2017 Aug;35(8):785-796. doi: 10.1016/j.tibtech.2017.05.006. Epub 2017 Jun 20.
Along with the development of metabolic engineering and synthetic biology tools, various microbes are being used to produce aromatic chemicals. In microbes, aromatics are mainly produced via a common important precursor, chorismate, in the shikimate pathway. Natural or non-natural aromatics have been produced by engineering metabolic pathways involving chorismate. In the past decade, novel approaches have appeared to produce various aromatics or to increase their productivity, whereas previously, the targets were mainly aromatic amino acids and the strategy was deregulating feedback inhibition. In this review, we summarize recent studies of microbial production of aromatics based on metabolic engineering approaches. In addition, future perspectives and challenges in this research area are discussed.
随着代谢工程和合成生物学工具的发展，各种微生物被用于生产芳香化学品。在微生物中，芳香族化合物主要通过莽草酸途径中的一个共同的重要前体——分支酸来合成。通过工程化涉及分支酸的代谢途径，可以生产天然或非天然的芳香族化合物。在过去的十年中，出现了一些新的方法来生产各种芳香族化合物或提高它们的生产力，而以前的目标主要是芳香族氨基酸，策略是解除反馈抑制。在这篇综述中，我们总结了基于代谢工程方法的微生物芳香族化合物生产的最新研究。此外，还讨论了该研究领域的未来展望和挑战。
