Synthesis, function, and application of plant-derived natural products in food

Abstract

Natural products are widely distributed across various organisms, and exhibit potent physiological activities. Among these, plant-derived natural products are extensively utilized in the food, pharmaceutical, and healthcare industries. Traditional extraction methods primarily rely on plant extraction but suffer from drawbacks such as low yield, long growth cycles, and high resource consumption. Consequently, microbial fermentation technology has emerged as an alternative solution, offering advantages including the ability to utilize abundant raw materials and its environmentally friendly and sustainable characteristics. This review summarizes recent advances in the biosynthesis and functional mechanisms of four classes of plant-derived natural products—alkaloids, terpenoids, phenylpropanoids, and polysaccharides—while also examining the challenges and future prospects for their practical applications.

Keywords

Plant-derived natural products / Biosynthesis / Microbial production / Functional applications

Author contributions

The authors confirm contribution to the paper as follows: conceptualization, writing-original draft: Li L; writing-review and editing: Shu C, Li B; investigation: Wang L, Zeng W; resources: Tian J; software: Wang Z; supervision: Zhao Q; funding acquisition: Li B. All authors reviewed the results and approved the final version of the manuscript.

Data availability

Data sharing not applicable to this article as no datasets were generated or analyzed during the current study.

Acknowledgments

This work was supported by the National Natural Science Foundation of China (32472368), the organization Department of Liaoning Province 'Xingliao Talent Project' (XLYC2202023), and the Zhejiang Province Leading Wild Goose Project (2023C02046).

Conflict of interest

The authors declare that they have no conflict of interest.

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