Gastrointestinal Health
6.17 Chalcones, Flavonoids and Stilbenes from Lignin using
Microbial Biosynthesis
Microbial biosynthesis of chalcones, stilbenes and flavonoids in engineered microbes offers a production route with greater selectivity and purity than current methods that rely on
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chemical extraction from plants. In addition, the feedstock for microbial biosynthesis (phe-nylpropionic acid) can be derived from lignin, an inexpensive agricultural by-product. Micro-bial biosynthesis of flavonoids and stilbenes also allows for production of novel com-pounds that are not found in nature. It has been found that consumption of high quantities of isoflavones are related to fewer incidences of osteoporosis and related health problems, especially hot flushes, cardiovascular diseases, lower incidence of hormone-dependent breast and uterine cancer. Isoflavones have also been reported to inhibit angiogenesis, cell cycle progression, aromatase enzyme inhibi-tion, stimulation of sex hormone binding globulin (SHBG) synthesis and digitalis-like activity (Sakamoto et al., 2010; Prakash and Gupta, 2011).
Stilbenes have diverse pharmacological activities, which include cancer prevention, a cholesterol-lowering effect, enhanced insu-lin sensitivity and increased lifespan. One of the best-characterized stilbenes, resveratrol,
has been known as an antioxidant and an ageing compound as well as an anti-inflammatory agent (Prakash and Gupta, 2011).
Chalcones are found to be effective as an anticancer, antiviral, cardiovascular and anti-inflammatory agent. Certain chalcone deriva-tives are reported to inhibit the polymerization of tubulin to form microtubules and are, therefore, antimitotic agents that can be used as antiguot agents. Chalcone derivatives are also known to inhibit the destruction of mye-lin sheath in the central nervous system of multiple sclerosis patients and are thus useful in controlling the progressive nature of the disease (Prakash and Gupta, 2011).
The microbes have great significance in nutraceuticals, particularly in the production of resveratrol, piceatannol, naringenin and eriodictyol (cancer prevention antioxidants).
Thus it can be safely concluded that microbes have a tremendous potential of being used as nutraceuticals and in designing various disease-targeting preventative functional foods and dietary supplements.
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