Biosynthesis of capsaicinoids by recombinant Saccharomyces cerevisiae
Throughout history, people have used products from different microorganisms and plants for many medicinal and nutritional applications. Chilli peppers have been used for spicing up food, but also for their pharmacological properties. They contain alkaloid molecules called capsaicinoids, which have been shown to activate and desensitise the heat receptor - Transient Receptor Potential Vanilloid typ