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Bioproduction of Resveratrol

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Biotechnology of Natural Products

Abstract

Resveratrol is one of the most well-known and extensively-studied polyphenol compounds from plants. Its natural biosynthetic pathway and enzymes have been well characterized. Resveratrol possesses many health-promoting properties that promote an increasing demand for resveratrol as a food and nutrition supplement. In contrast to the traditional methods of direct extraction from plants, bioproduction of resveratrol by microorganisms serves as a cost-effective alternative strategy and has achieved remarkable progress. This review highlights the recent progress in metabolic engineering for production of resveratrol and its value-added derivatives in microbial hosts.

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Authors and Affiliations

  1. College of Engineering, University of Georgia, Athens, GA, 30602, USA

    Jian Wang & Yaping Yang

  2. BioChemical Engineering Program, College of Engineering, University of Georgia, Athens, GA, 30602, USA

    Yajun Yan

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  1. Jian Wang
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  2. Yaping Yang
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Correspondence to Yajun Yan .

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Editors and Affiliations

  1. Biotechnology of Natural Products, Technische Universität München, Freising, Germany

    Wilfried Schwab

  2. Institute of Biological Chemistry and M.J. Murdock Metabolomics Laboratory, Washington State University, Pullman, Washington, USA

    Bernd Markus Lange

  3. Bioanalytics, Institute of Nutritional and Food Sciences (IEL), University of Bonn, Bonn, Germany

    Matthias Wüst

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Wang, J., Yang, Y., Yan, Y. (2018). Bioproduction of Resveratrol. In: Schwab, W., Lange, B., Wüst, M. (eds) Biotechnology of Natural Products. Springer, Cham. https://doi.org/10.1007/978-3-319-67903-7_3

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