Fermentation-Driven Biological Structural Modification of Natural Products
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".
Deadline for manuscript submissions: 25 October 2024 | Viewed by 51
Special Issue Editors
Interests: fundamental metabolic regulation; biomass utilization; synthetic biology; high-efficiency separation and purification; functional materials; artificial intelligence-based chemical engineering and synthetic biology
Special Issues, Collections and Topics in MDPI journals
Interests: biocatalysis; nanomaterials; enzyme; biomass energy; natural products
Interests: chemical engineering; biochemistry; metabolic engineering; biological catalysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Natural products are widely present in nature, with a wide variety of quantities and types, complex and diverse structures, and various physiological and pharmacological activities. Many active ingredients in natural products have anti-inflammatory, antibacterial, antiviral, antioxidant, anti-tumor, radiation-resistant, and immunomodulatory activities, and are now being used as drugs to treat various diseases. In the fermentation of natural products, microorganisms and enzymes can modify the structure and properties of compounds by adding, removing, or altering specific functional groups. Biological structural modifications mainly include glycosylation, deglycosylation, hydroxylation, acylation, phosphorylation, etc., which can greatly improve the physicochemical properties and biological activities of natural products, such as terpenes, flavonoids, polyketones, aromatics, amines, steroids, etc.; increase selectivity, yield, solubility, and stability; reduce the toxicity of compounds; enhance pharmacological activity; and prolong drug action time; and have become a research hotspot in the development of new drugs.
The aim of this Special Issue is to publish both recent innovative research results and review papers on the fermentation-driven biological structure modification of natural products.
Dr. Dan Wang
Dr. Yingjie Du
Dr. Jie Cheng
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- natural products
- glycosylation
- hydroxylation
- phosphorylation
- modification method
- structural diversity
