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Journal of Biomedicine and Biotechnology
Volume 2012 (2012), Article ID 579089, 14 pages
http://dx.doi.org/10.1155/2012/579089
Review Article

Metabolic Engineering of Yeast and Plants for the Production of the Biologically Active Hydroxystilbene, Resveratrol

1Laboratory of Enology and Applied Chemistry, Research Unit “Vines and Wines of Champagne,” UPRES EA 4707, Faculty of Sciences, University of Reims, P.O. Box 1039, 51687 Reims Cedex 02, France
2Laboratory Stress, Defenses and Plant Reproduction, Research Unit “Vines and Wines of Champagne,” UPRES EA 4707, Faculty of Sciences, University of Reims, P.O. Box 1039, 51687 Reims Cedex 02, France

Received 11 February 2012; Accepted 4 March 2012

Academic Editor: Alberto Inga

Copyright © 2012 Philippe Jeandet et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Resveratrol, a stilbenic compound deriving from the phenyalanine/polymalonate route, being stilbene synthase the last and key enzyme of this pathway, recently has become the focus of a number of studies in medicine and plant physiology. Increased demand for this molecule for nutraceutical, cosmetic and possibly pharmaceutic uses, makes its production a necessity. In this context, the use of biotechnology through recombinant microorganisms and plants is particularly promising. Interesting results can indeed arise from the potential of genetically modified microorganisms as an alternative mechanism for producing resveratrol. Strategies used to tailoring yeast as they do not possess the genes that encode for the resveratrol pathway, will be described. On the other hand, most interest has centered in recent years, on STS gene transfer experiments from various origins to the genome of numerous plants. This work also presents a comprehensive review on plant molecular engineering with the STS gene, resulting in disease resistance against microorganisms and the enhancement of the antioxidant activities of several fruits in transgenic lines.