Tang Jiali, Wang Jiaying, Gong Pengfei, Zhang Haijing, Zhang Mengyao, Qi Chenchen, Chen Guohui, Wang Chengtao, Chen Wei
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
ACK Co., Ltd., Urumqi 830022, China.
Foods. 2024 May 28;13(11):1694. doi: 10.3390/foods13111694.
Hydroxytyrosol (HT), a plant-derived phenolic compound, is recognized for its potent antioxidant capabilities alongside a spectrum of pharmacological benefits, including anti-inflammatory, anti-cancer, anti-bacterial, and anti-viral properties. These attributes have propelled HT into the spotlight as a premier nutraceutical and food additive, heralding a new era in health and wellness applications. Traditional methods for HT production, encompassing physico-chemical techniques and plant extraction, are increasingly being supplanted by biotechnological approaches. These modern methodologies offer several advantages, notably environmental sustainability, safety, and cost-effectiveness, which align with current demands for green and efficient production processes. This review delves into the biosynthetic pathways of HT, highlighting the enzymatic steps involved and the pivotal role of genetic and metabolic engineering in enhancing HT yield. It also surveys the latest progress in the biotechnological synthesis of HT, examining innovative strategies that leverage both genetically modified and non-modified organisms. Furthermore, this review explores the burgeoning potential of HT as a nutraceutical, underscoring its diverse applications and the implications for human health. Through a detailed examination of both the biosynthesis and biotechnological advances in HT production, this review contributes valuable insights to the field, charting a course towards the sustainable and scalable production of this multifaceted compound.
羟基酪醇（HT）是一种植物源酚类化合物，以其强大的抗氧化能力以及一系列药理益处而闻名，包括抗炎、抗癌、抗菌和抗病毒特性。这些特性使HT成为一种首要的营养保健品和食品添加剂，开创了健康与养生应用的新时代。传统的HT生产方法，包括物理化学技术和植物提取，正越来越多地被生物技术方法所取代。这些现代方法具有诸多优势，特别是环境可持续性、安全性和成本效益，符合当前对绿色高效生产工艺的要求。本综述深入探讨了HT的生物合成途径，强调了其中涉及的酶促步骤以及基因和代谢工程在提高HT产量方面的关键作用。它还概述了HT生物技术合成的最新进展，研究了利用转基因和非转基因生物的创新策略。此外，本综述探讨了HT作为营养保健品的新兴潜力，强调了其多样的应用以及对人类健康的影响。通过对HT生产中生物合成和生物技术进展的详细研究，本综述为该领域提供了有价值的见解，为这种多面化合物的可持续和可扩展生产指明了方向。
