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binds with HbS and helps in increasing its oxygen carrying affinity and thus vanillin has a moderate anti‐sickling property. However, vanillin showed poor oral bioavailability and thus demands for other mode of administration into the body. To overcome this issue, Zhang et al. (2004) synthesized a vanillin prodrug, MX‐1520, which can be biotransformed into vanillin in vivo. Oral administration of MX‐1520 prior to hypoxia exposure in the transgenic sickle mice exhibited significant reduction in the number of sickled cells, which clearly evidenced the potential of MX1520 as a safe antisickling agent for SCD patients.
2.5.5 Hypolipidemic Activity
Vanillin has exerted significant reduction in the levels of serum triglyceride, VLDL‐C, and total cholesterol in high‐fat diet‐induced hyperlipidemic rats (Belagali et al., 2013). Likewise, vanillin‐containing foods showed positive results in reducing obesity in high‐fat diet‐induced obese mice, wherein vanillin reduced abnormal elevation of inflammatory factors including IL‐6 and TNF‐α in plasma and liver tissue results from obesity in high‐fat‐induced mice (Guo et al., 2018).
2.6 Conclusion
The organoleptic compound vanillin has a wide application in number of industries. Among them, vanillin has received much attention by food industry due to its flavoring property. There are three modes of production of vanillin: natural, chemical, and biotechnological synthesis. Only natural and biotechnological vanillin is recommended by food‐safety authorities worldwide. The annual production of vanillin in global market is reported to be 5361 metric tons among which the contribution of natural vanillin is much low. In order to meet the world’s requirement, many advanced biotechnological methods such as strain development, metabolic engineering, genetic engineering, and enzymatic production have been widely investigated. Yet, only very less biotechnological methods have been employed in industries. Thus, applying metabolically engineered strains in industrial production would greatly increase the annual production rate of vanillin.
Acknowledgments
The authors gratefully acknowledge the Indian Council of Medical Research (ICMR), India [No. 5/4/5‐4/Diab.‐16‐NCD‐II], for the financial support to BA. The authors also thank DST‐PURSE, UGC‐UPE, and UGC‐SAP programs of Madurai Kamaraj University for their infrastructure and other facilities.
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