Coupling Carbon-Source Transport with Antioxidant Biosynthesis in Yeast: Product Diversity and Engineering Strategies

Abstract

Simple Summary Yeasts are promising sources and production hosts for antioxidants used in food, health, and biotechnology, but not all compounds described as yeast-associated originate directly from yeast metabolism. This review summarizes the major classes and biological origins of yeast-associated antioxidants, distinguishing naturally produced metabolites and cell-wall or extracellular components from products generated through engineered yeasts, processing, fermentation, or mixed cultures. It then examines how yeasts take up sugars and other carbon sources and how these substrates influence energy generation, metabolic building blocks, and reducing power for antioxidant production. The review also discusses strategies involving transporter engineering, metabolic pathway optimization, product export, and fermentation-process control. By linking product origin with carbon uptake and production strategy, this review provides a framework for selecting suitable yeast hosts and feedstocks, and improving antioxidant production.