Advances in the Production of Theanine by Plants and Microorganisms

Author:

Xiao Shujian1,Qian Rong1,Hu Shunyang1,Fu Zhongdan1,Bai Ting1,Wang Wei1,Cheng Jie1ORCID,Zhang Jiamin2

Affiliation:

1. College of Food and Bioengineering, Chengdu University, Chengdu 610106, China

2. Meat Processing Key Laboratory of Sichuan Province, Chengdu 610106, China

Abstract

Theanine, a representative non-protein amino acid in tea, is one of the umami components of tea and a major factor in the formation of the unique flavor of tea leaves. In addition to its delicious taste, theanine has a variety of health functions and is used in the food supplement, pharmaceutical, nutraceutical, and cosmetic industries. This review briefly describes the physiological functions, application prospects, and production methods of theanine. The biosynthetic pathway of L-theanine in natural plants is also introduced. Finally, the microbial synthesis of L-theanine is divided into two major biosynthetic pathways guided by glutamine and glutamate according to the different substrates. According to the status, at present, of the microbial synthesis of L-theanine, the future development of microbial synthesis of L-theanine is prospected, in order to provide technical and theoretical basis for in-depth research on the industrial production of theanine.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Sichuan Province

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3