Advancements and challenges in the bioproduction of raspberry ketone by precision fermentation
File(s)
Published version
Author(s)
Gao, Peizhen
Sun, Hanzhi
Ledesma-Amaro, Rodrigo
Marcellin, Esteban
Peng, Huadong
Type
Journal Article
Abstract
Raspberry ketone (RK, 4-(4-hydroxyphenyl)-2-butanone), a naturally occurring phenolic compound responsible for the characteristic aroma of raspberries, has attracted significant interest due to its wide applications in the food, fragrance, and health industries. While traditional extraction from fruits is limited by low natural abundance and chemical synthesis raises sustainability concerns, microbial production through precision fermentation offers a promising alternative to address these challenges. This review summarises various approaches for RK synthesis, including plant, chemical and microbial synthesis, with an emphasis on the recent advances in microbial production achieved through different engineering strategies. We point out three bottlenecks in the microbial RK productions, including enzyme activity limitation, insufficient precursor supply and intermediate toxicity. We explore potential synthetic biology and precision fermentation strategies that can potentially address these challenges and present directions for future research, including pathway balancing, protein engineering, multi-omics approaches, adaptive laboratory evolution (ALE), downstream process optimisation, and alternative application exploration. This comprehensive analysis provides insights for developing more efficient and sustainable RK microbial cell factories and may also inform the development of precision fermentation strategies for other valuable compounds, contributing to the broader advancement of industrial biotechnology.
Date Issued
2025-06-01
Date Acceptance
2025-03-17
Citation
Future Foods, 2025, 11
ISSN
2666-8335
Publisher
Elsevier
Journal / Book Title
Future Foods
Volume
11
Copyright Statement
© 2025 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
License URL
Subjects
ACID
Aromatic compounds
BIOSYNTHESIS
Biotechnology
Engineering biology
EXPRESSION
Food ingredient
Food Science & Technology
Life Sciences & Biomedicine
Metabolic engineering
ONE-POT
Precision fermentation
Raspberry ketone
Science & Technology
SYNTHASE
Synthetic biology
Publication Status
Published
Article Number
100606
Date Publish Online
2025-03-18