ReviewEndophytes: Recent developments in biotechnology and the potential for flavor production
Section snippets
Biotechnological flavors: general overview
The trending concept “green label” refers to the preference of consumers for ingredients and food additives that are organic/natural (Joppen, 2006). Similarly, an increasing sensitivity toward ecological systems has resulted in a demand for environmentally friendly processes, a trend that has strengthened the market for flavor compounds of biotechnological origin (Dubal, Tilkari, Momin, & Borkar, 2008).
Biotransformation catalysis can be carried out under mild conditions, such as ambient
Plant-associated microorganisms as pleasant flavor resources
Plant-associated microorganisms such as fungi are known to exist both on plant surfaces (epiphytes) and inside plant tissues (endophytes). Though epiphytes and endophytes coexist within only millimeters of each other, they are usually studied separately (Santamaría & Bayman, 2005).
Scientists studying diverse plant-associated microbes for their potential roles in the production of volatile flavor compounds have achieved interesting results. For example, Penicillium solitum, isolated from the
Endophytes: general concepts and relevance
Regarded as underexplored biocatalysts (Rodríguez et al., 2011), endophyte species are able to live inside plant tissues without inducing any apparent symptoms in their hosts; for this reason, endophytes have been receiving increasing attention from scientists since the latter part of the twentieth century (Zabalgogeazcoa, 2008). Fungi and bacteria are the most common microbes that exist as endophytes (Strobel & Daisy, 2003).
Ecosystems exhibiting the greatest plant diversity are highly
Benefits from genetic engineering and challenges to industry development
There is enormous potential for breakthroughs in aroma biotechnology through the implementation of new genetic engineering tools. Research on flavor coding genes has enabled the creation of genome databases for key species in the flavor industry (Berger, 2009). When key genes and enzymes involved in VOC pathways are determined, greater amounts of pleasant flavor compounds will be possible through the genetic manipulation of VPEs (Ezra, Skovorodnikova, Kroitor-Keren, Denisov, & Liarzi, 2009).
Conclusion
Biotechnology is considered an essential, environmentally friendly option for the discovery and production of volatile compounds of interest. Recent studies have reported endophytes as being powerful organisms capable of producing bioactive metabolites through complex biosynthetic pathways.
Volatile-producing endophytes (VPEs) have been a remarkable niche of microorganisms able to produce substances suitable for applications in medicine, industry and agriculture. In this paper, pleasant odor
Acknowledgment
The authors acknowledge Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes) for the support.
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2023, Biochemical Engineering JournalVolatile profile of Echinacea purpurea plants after in vitro endophyte infection
2020, Natural Product ResearchEffect of agrochemicals on endophytic fungi community associated with crops of organic and conventional soybean (Glycine max L. Merril)
2018, Agriculture and Natural ResourcesCitation Excerpt :Some endophytes are well known for their biotechnological potential, for example, for the production of certain drugs such as the chemotherapic taxol (Strobel, 2003) and new antibiotics (Strobel et al., 2004). Some endophytes can also increase the plant's defense against pests and phytopathogens (Abrahão et al., 2013), as they increase the production of insecticidal compounds and promote plant growth (Strobel and Daisy, 2003). The endophytic community can be affected naturally by changes in environmental conditions and soil types.
Endophytic microorganisms: A source of potentially useful biocatalysts
2016, Journal of Molecular Catalysis B: EnzymaticCitation Excerpt :The above mentioned characteristics of endophytic microorganisms indicate that they could harbor a manifold of interesting enzyme activities awaiting discovery. Nevertheless, they have been rarely used in biocatalysis [54,60,61]. The topics covered in this review can be divided in three areas related to the enzymatic potential of endophytic microorganisms: i) detoxification of plant secondary metabolites by its endophytes ii) biotransformation and production of host biologically active natural products mediated by its endophytes, and iii) biocatalytic transformation of exobiotic compounds mediated by endophytes.