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    Isoflavonoid production by genetically engineered microorganisms

    Author
    Cress, Brady F.; Linhardt, Robert J.; Koffas, Mattheos A.G.
    ORCID
    https://orcid.org/0000-0003-2219-5833
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    Other Contributors
    Date Issued
    2013-01-01
    Subject
    Biology; Chemistry and chemical biology; Chemical and biological engineering; Biomedical engineering
    Degree
    Terms of Use
    In Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/;
    Full Citation
    Isoflavonoid production by genetically engineered microorganisms," B. Cress, R.J. Linhardt, M.A.G. Koffas, in Handbook of Natural Products-Phytochemistry, Botany, Metabolism, edited by K.G. Ramawat, J.M. Merillon and M. Henry, Chapter 54, pp1647-1681, 2017
    Metadata
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    URI
    https://doi.org/10.1007/978-3-642-22144-6_53; https://hdl.handle.net/20.500.13015/5610
    Abstract
    Isoflavonoids are a class of plant natural products gaining attention due to their pharmaceutical properties. These natural compounds constitute a subclass of flavonoids, which belong to a broader class of plant products known as phenylpropanoids. Flavonoids have been associated with medicinal properties, while isoflavonoids have shown anticancer, antioxidant, and cardioprotective properties due to their role as inhibitors of estrogen receptors. Isoflavonoids are naturally produced by legumes and, more specifically, organisms belonging to the pea family. Harvesting of these natural products through traditional extraction processes is limited due to the low levels of these phytochemicals in plants, so alternative production platforms are required to reduce cost of production and increase availability. Over the last decade, researchers have engineered artificial flavonoid biosynthesis pathways into Escherichia coli and Saccharomyces cerevisiae to convert simple, renewable sugars like glucose into flavonoids at high production levels. This chapter outlines the metabolic engineering research that has enabled microbial production of plant flavonoids and further details the ongoing work aimed at producing both natural and non-natural isoflavonoids in microorganisms.;
    Description
    Handbook of Natural Products-Phytochemistry, Botany, Metabolism, edited by K.G. Ramawat, J.M. Merillon and M. Henry, Chapter 54, pp. 1647-1681; Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
    Department
    The Linhardt Research Labs.; The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS);
    Relationships
    The Linhardt Research Labs Online Collection; Rensselaer Polytechnic Institute, Troy, NY; Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes; https://harc.rpi.edu/;
    Access
    https://login.libproxy.rpi.edu/login?url=https://doi.org/10.1007/978-3-642-22144-6_53;
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