芳香族香料化合物生物合成研究进展  

Advances in the microbial synthesis of aromatic fragrance molecules

作　　者：庄以彬[1] 吴凤礼 殷华[1] 王钦宏[1] 刘涛[1] Yibin Zhuang;Fengli Wu;Hua Yin;Qinhong Wang;Tao Liu(Key Laboratory of Systems Microbial Biotechnology,Tianjin Institute of Industrial Biotechnology,Chinese Academy of Sciences,Tianjin 300308,China)

机构地区：[1]中国科学院天津工业生物技术研究所中国科学院系统微生物工程重点实验室,天津300308

出　　处：《生物工程学报》2021年第6期1998-2009,共12页Chinese Journal of Biotechnology

基　　金：国家自然科学基金(No.31770104)资助。

摘　　要：芳香族化合物在香料中占很大的比重,传统生产方式有化学合成和植物提取。化学合成依赖于石油资源,并具有环境不友好、反应条件恶劣等缺点。植物提取方法受限于植物资源,且占用耕地。近年来,随着代谢工程和合成生物学技术的发展,利用可再生原料,微生物合成芳香族香料化合物成为一种新的生产方式。文中介绍了大肠杆菌和酵母菌等模式微生物合成芳香族香料的研究进展,包括利用莽草酸途径合成香兰素等,聚酮途径合成覆盆子酮等。综述重点介绍了生物合成途径解析、人工合成途径创建及代谢调控等,为微生物发酵法生产芳香族香料化合物提供参考。Aromatic compounds make up a large part of fragrances and are traditionally produced by chemical synthesis and direct extraction from plants. Chemical synthesis depends on petroleum resources and has disadvantages such as causing environment pollutions and harsh reaction conditions. Due to the low content of aromatic compounds in plants and the low yield of direct extraction, plant extractions require large amounts of plant resources that occupy arable land. In recent years, with the development of metabolic engineering and synthetic biology, microbial synthesis of aromatic compounds from renewable resources has become a promising alternative approach to traditional methods. This review describes the research progress on the synthesis of aromatic fragrances by model microorganisms such as Escherichia coli or yeast, including the synthesis of vanillin through shikimic acid pathway and the synthesis of raspberry ketone through polyketide pathway. Moreover, this review highlights the elucidation of native biosynthesis pathways, the construction of synthetic pathways and metabolic regulation for the production of aromatic fragrances by microbial fermentation.

关 键 词：芳香族化合物 香料 生物合成 莽草酸 聚酮 

分 类 号：TQ65[化学工程—精细化工]