Microbial biotechnology for the synthesis of (pro)vitamins, biopigments and antioxidants: challenges and opportunities

Abstract

SummaryVitamins and related compounds, such as provitamins, biopigments and antioxidants, belong to those few chemicals that appeal in a positive way to most people. These terms sound synonymous to vitality, good health and mental strenght, even to the layman. Everyone of us needs his/her daily intake of (pro)vitamins and antioxidants, normally provided by a balanced and varied diet. However, current food habits or preferences, food availabilities, as well as food processing, preservation or cooking methodologies and technologies, do not always assure a sufficient balanced natural daily (pro)vitamin supply to a healthy individual, and even more so for a stressed or sick human being. Today, modern society is seldom confronted with the notorious avitaminoses of the past, well known to the Western World, but they do still occur frequently in overpopulated, war‐ridden, poverty‐ or famine‐struck regions on our globe, as well as for surprisingly large population groups in developed countries.

Biotechnological Production of Carotenoids and Their Applications in Food and Pharmaceutical Products

“…The carotenoids included as pro-vitamin A are β-carotene, α-carotene, and cryptoxanthin. Vitamin A is an essential nutrient for operation and maintenance of biological functions including vision, reproduction, and immunity [78]. Beta-carotene is present in blood and tissues, which is associated with antioxidant activity and concomitantly with other carotenoids or antioxidants can enhance their activity against free radicals.…”

The contribution of bacterial genome engineering to sustainable development

“…12). For instance, the production of riboflavin (vitamin B 2 ) with Ashbya gossypii reduced the production and environmental protection costs and the CO 2 emission by 43% and 30%, respectively, as compared to the chemical synthesis (Wenda et al, 2011;Revuelta et al, 2016). Moreover, modified microorganisms can be used to fight major ecological challenges such as the climate change and can contribute to the protection of ecosystems (SDGs No.…”

Food biotechnology and food safety

“…Microorganisms produce an array of metabolites used as components in already processed food products (Neidleman, 1990). There are some regulators such as acetic acid, benzoic acid, lactic acid (for example, acetic acid is substantially produced by Bifidobacteria), aromas like diacetyl, pyrazines, and lactone (for example, ethyl acetate is produced by E. coli ATF1) (Lee and Trinth, 2019;2020), flavor enhancers (for example, glutamic acid is produced by Corynebacterium glutamicum) (Nakayama et al, 2019), pigments (for example, the monascus-nata color agent is produced by Monascus purpureus) (Sheu et al, 2000) stabilizers and thickeners (for example, dextrans are synthesized by Lactobacillus acidophilus) (Gibbon and Banghart, 1967), nutritional additives(vitamins, amino acids) (Revuelta et al, 2016), sweeteners (aspartame) (Erbeldinger et al, 2000) and preservatives (nisin) (Joshi et al, 2009). Using these components in food production make the product more functional, enhance nutritional values, improve food quality, extend shelf life, and provide safety.…”