Washington-Sana
A recent study revealed that flavor compounds found in a number of plants have anti-cancer properties.
The study, published in the Proceedings of the National Academy of Sciences, showed that thymol, carvacrol and thymohydroquinone, which are flavor compounds found in thyme and oregano, have anti-cancer properties, in a new step accomplished by researchers at Purdue University in the United States on the use of chemical compounds extracted from herbs to fight cancer.
During the study, the researchers succeeded in completing the first step towards using the compound in pharmaceuticals by mapping the biosynthesis pathway, a method by which living cells form complex chemical compounds from simpler materials.
"These plants contain important compounds, but the amount present in them is very limited and extracting them from plants will not be enough," said Natalia Dudareva, a professor of biochemistry at Purdue University's College of Agriculture who co-led the project.
"By understanding how these compounds are formed, biosynthetic technology can synthesize the compounds into microorganisms for medical use," she added, adding that "this is great for plant sciences, as we have faster, cheaper tools and greater insight."
In collaboration with scientists from Martin Luther University Halle-Wittenberg in Germany and Michigan State University, the team revealed the entire biosynthetic pathway that leads to the formation of thymohydroquinone, thymol and carvacrol, as well as short-lived intermediates.
Dudareva said the findings change previous views about the composition of this class of compounds called phenolic or aromatic monoterpenes, for which only a few biosynthesis pathways have been discovered in other plants.
"These results provide new targets for engineering high-value compounds in plants and other organisms," said Pan Liao, the study's co-first author. "Many plants not only have medicinal properties, but the compounds within are used as food additives and in the manufacture of perfumes, cosmetics and other products." .
"With the discovery of this pathway, botanists can now develop varieties that produce many beneficial compounds or can be incorporated into microorganisms such as yeast."
The fermentation process is very important for the production of food, beverages, medicines and biofuels.
