Journal
ELECTRONIC JOURNAL OF BIOTECHNOLOGY
Volume 38, Issue 1, Pages 19-26Publisher
UNIV CATOLICA DE VALPARAISO
DOI: 10.1016/j.ejbt.2018.12.004
Keywords
Aromatics; Biosynthesis of caffeic acid; Caffeic acid; Engineered microorganisms; Escherichia coli; Hydroxycinnamic acids; Industrial biotechnology; Metabolic engineering; Natural products; p-Coumaric acid; Phenylpropanoid pathway
Categories
Funding
- Programa de Apoyo a Proyectos de Investigacion e Innovacion Tecnologica [PAPIIT/UNAM IT200217]
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Caffeic acid (CA; 3,4-dihydroxycinnamic acid) is an aromatic compound obtained by the phenylpropanoid pathway. This natural product has antioxidant, antitumor, antiviral, and anti-inflammatory activities. It is also a precursor of CA phenethyl ester (CAPE), a compound with potential as an antidiabetic and liver-protective agent. CA can be found at low concentrations in plant tissues, and hence, its purification is difficult and expensive. Knowledge regarding the pathways, enzymes, and genes involved in CA biosynthesis has paved the way for enabling the design and construction of microbial strains with the capacity of synthesizing this metabolite. In this review, metabolic engineering strategies for the generation of Escherichia coli strains for the biotechnological production of CA are presented and discussed. (C) 2019 Pontificia Universidad Catolica de Valparaiso. Production and hosting by Elsevier B.V. All rights reserved.
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