Microbial Nutraceuticals : Products and Processes

• Autore: Singh Sudhir Pratap
• Pubblicazione: Newark : , : John Wiley & Sons, Incorporated, , 2025; ©2025
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (490 pages)
• Disciplina: 613.2
• Altri autori: UpadhyaySantosh Kumar
• Nota di contenuto: Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- About the Editors -- Preface -- Chapter 1 Microbial Nutraceuticals: An Overview -- 1.1 Introduction -- 1.1.1 Overview of Microbial Nutraceuticals -- 1.2 Microbial Production of Nutrients -- 1.2.1 Microbial Amino Acid and Peptide Production -- 1.2.2 Dietary Short-Chain Fatty Acid Production -- 1.3 Oligosaccharide Production -- 1.3.1 Prebiotic Oligosaccharide Molecule Production in Microbial Cells -- 1.3.2 Microbial Transformation and Bio-production of High-Value Rare Functional Sugars: Sources, Methods, and Safety Aspects -- 1.3.3 Microbial Production of High-Value Polyphenolics -- 1.3.4 Specialized Carbohydrate Production -- 1.3.5 Polymeric Nutraceuticals -- 1.4 Advanced Nutraceutical Products and Processes -- 1.4.1 Functional Nutraceutical Products -- 1.4.2 Specialized Nutrient Molecules -- 1.5 Safety and Regulatory Aspects -- 1.6 Alternative Sources -- Acknowledgements -- References -- Chapter 2 Microbial Cell Factories for the Production of Essential Amino Acids -- 2.1 Introduction -- 2.2 Essential Amino Acid Biosynthesis -- 2.2.1 Methionine -- 2.2.2 Valine -- 2.2.3 Tryptophan -- 2.2.4 Phenylalanine -- 2.2.5 Lysine -- 2.2.6 Leucine -- 2.2.7 Threonine -- 2.2.8 Isoleucine -- 2.2.9 Histidine -- 2.3 Fermentation Strategies -- 2.4 Perspectives and Challenges -- References -- Chapter 3 Microbial Production of Dietary Short-Chain Fatty Acids -- 3.1 Background -- 3.2 SCFA Generation and Its Producing Microbes -- 3.2.1 Acetate -- 3.2.2 Propionate -- 3.2.3 Butyrate -- 3.2.4 Valerate -- 3.2.5 Formate -- 3.3 Mechanism of Actions -- 3.4 Impact on Host Health -- 3.5 Potential of SCFAs as Therapeutics -- 3.6 Conclusions and Perspectives -- References -- Chapter 4 Microbial Sources for Bioactive Peptides Conferring Health Benefits -- 4.1 Introduction. ; 4.2 Overview of Bioactive Peptides -- 4.3 Production and Processing of Bioactive Peptides -- 4.3.1 Enzymatic Hydrolysis -- 4.3.2 Microbial Fermentation -- 4.4 The Role of LAB Proteolytic Systems in the Liberation of Bioactive Peptides -- 4.5 Purification and Identification -- 4.6 Promising Health-Promoting Effects -- 4.6.1 Hypocholesterolemic and Hypolipidemic Effects -- 4.6.2 Antithrombotic Effect -- 4.6.3 Antihypertensive Activity -- 4.6.4 Mineral-Binding Activity -- 4.6.5 Opiate-Like Activity -- 4.7 The Impact of Processing Procedures on the Bioactivity of Peptides -- 4.8 Possible Bioactive Peptide Applications -- 4.9 One Advancement Over Linear Peptides with Cyclic Peptides -- 4.10 Computer-based Methods for Peptide Research Utilization -- 4.11 Challenges in Bioactive Peptide Development -- 4.12 Conclusions and Future Perspectives -- References -- Chapter 5 Prebiotic Oligosaccharide Production in Microbial Cells -- 5.1 Oligosaccharides as Prebiotics -- 5.2 Structural Diversity of Prebiotic Oligosaccharides and Mechanism of Action -- 5.2.1 Structures of Various Existing and Emerging Prebiotics -- 5.2.1.1 Galactooligosaccharides -- 5.2.1.2 Fructooligosaccharides -- 5.2.1.3 Chitooligosaccharides -- 5.2.1.4 Malto-andIsomaltooligosaccharides -- 5.2.1.5 Mannooligosaccharides -- 5.2.1.6 Raffinose Family Oligosaccharides -- 5.2.1.7 Xylooligosaccharides -- 5.2.2 General Mechanisms of Action of Prebiotics -- 5.3 Enzymes Involved in the Production of GOSs and FOSs -- 5.4 Microbial Systems for the Synthesis of GOSs and FOSs -- 5.4.1 Production of GOSs Using Bacterial and Fungal Systems -- 5.4.2 Production of FOSs Using Bacterial and Fungal Systems -- 5.4.2.1 FOSs Production in Bacterial Systems -- 5.4.2.2 FOSs Production in Fungal Systems -- 5.5 Novel Prebiotic Oligosaccharides -- 5.5.1 Pectic Oligosaccharides -- 5.5.2 Resistant Starch -- 5.5.3 Polydextrose. ; 5.5.4 Polyphenols and Flavanols -- 5.5.5 Lactulose -- 5.5.6 Human Milk Oligosaccharides -- 5.5.7 Synbiotics -- 5.5.8 Mushrooms -- 5.6 Future Perspectives -- References -- Chapter 6 Bio-production of Rare Sugars, Applications, Safety, and Health Benefits -- 6.1 Introduction -- 6.2 D-Allulose -- 6.2.1 Physiological Functions and Health Benefits -- 6.2.1.1 Anti-obesityand Antidiabetic Effects -- 6.2.1.2 Anti-hyperlipidemicEffects -- 6.2.1.3 Anti-inflammatoryand Antioxidative Effects -- 6.3 D-Allose -- 6.3.1 Physiological Functions and Health Benefits -- 6.3.1.1 Anticancer and Antitumor Properties -- 6.3.1.2 Antioxidant Properties -- 6.3.1.3 Anti-inflammatoryEffects -- 6.3.1.4 Cryoprotective, Immunosuppressive, and Other Characteristics -- 6.3.1.5 Sweetener and Food Additive -- 6.3.1.6 Benefits of d-Allosein Plants -- 6.4 Trehalose -- 6.4.1 Physiological Functions and Health Benefits -- 6.4.1.1 Cryopreservation -- 6.4.1.2 Blood Sugar and Insulin Response -- 6.4.1.3 Regulation of Glucose Homeostasis and Lipid Metabolism -- 6.4.1.4 Antioxidant and Anti-inflammatoryEffects -- 6.4.1.5 Gut Microbiome Modulation -- 6.4.1.6 Dental Health and Weight Management -- 6.4.1.7 Stress Regulator in Plants -- 6.5 D-Tagatose -- 6.5.1 Physiological Functions and Health Benefits -- 6.5.1.1 Oral Health -- 6.5.1.2 Prebiotic and Systemic Health -- 6.5.1.3 Antiaging -- 6.5.1.4 D-TagatoseRestricts Plant Pathogen -- 6.6 D-Talose -- 6.7 Turanose -- 6.7.1 Physiological Functions -- 6.7.1.1 Blood Sugar Control and Weight Management -- 6.7.1.2 Anti-inflammatory -- 6.7.1.3 Prebiotic Effects -- 6.7.1.4 Gut and Dental Health -- 6.7.1.5 Pathogen Detection -- 6.7.1.6 Honey Authentication -- 6.7.1.7 Food Processing and Osmoprotection -- 6.8 Conclusion -- References -- Chapter 7 Microbial Engineering for the Production of High-value Polyphenolics -- 7.1 Introduction. ; 7.2 Properties and Classification of Polyphenols -- 7.2.1 Phenolic Acid -- 7.2.2 Flavonoids -- 7.2.3 Non-flavonoids -- 7.3 Sources of Polyphenols -- 7.3.1 Plant as a Source for Polyphenols -- 7.3.2 Microbes as Polyphenol Source -- 7.4 Metabolic Engineering of Bacteria for Polyphenol Production -- 7.4.1 Genetic Engineering Approach for Polyphenol Production in Bacteria -- 7.4.2 Genetic Engineering of Fungi for Polyphenol Production -- 7.5 Model Organisms for Polyphenol Production -- 7.5.1 Yeast -- 7.5.2 Escherichia coli -- 7.5.3 Corynebacterium Glutamicum -- 7.6 Examples of Some Important Polyphenols Produced in E. coli -- 7.7 Conclusion and Future Directions -- References -- Chapter 8 Microbial Approaches for Lactose Transformation into High-value Rare Sugars -- 8.1 Introduction -- 8.2 Lactose-derived Rare Sugar Production Through Microbial Approach -- 8.2.1 Lactosucrose -- 8.2.2 Tagatose -- 8.2.3 Lactulose -- 8.2.4 Epilactose -- 8.3 Conclusion -- Acknowledgements -- References -- Chapter 9 Engineering Microbial Pathways for the Production of 2′-Fucosyllactose -- 9.1 Introduction -- 9.1.1 Human Milk Oligosaccharides (HMOs) -- 9.1.2 Biological Properties and Functions of 2′-FL -- 9.2 Human Milk Microbiome -- 9.2.1 Chemical Synthesis of 2′-FL -- 9.2.2 Enzymatic Synthesis of 2′-FL -- 9.2.3 Biological Production of 2′-FL Through Genetic Engineering Strategies -- 9.2.4 Engineering Gram-Negative Bacterial Host [Escherichia coli] for 2′-FL Production -- 9.2.5 Engineering Gram-Positive Bacterial Host for 2′-FL Production -- 9.2.6 Engineering Yeast for 2′-FL Production -- 9.2.7 Global Regulatory Approval, Commercialization, Market Value, and Application of 2′-FL -- 9.3 Challenges or Future Outlook -- 9.4 Conclusion and Perspectives -- Acknowledgement -- References -- Chapter 10 Microbial Production of Human Milk Oligosaccharides (HMOs) -- 10.1 Introduction. ; 10.2 Type and Structure of HMOs -- 10.3 Different Methods for HMO Production -- 10.3.1 Chemical Synthesis -- 10.3.2 Enzymatic Synthesis (Chemoenzymatic HMO Synthesis) -- 10.3.2.1 Glycosyltransferase -- 10.3.2.2 Glycosidase -- 10.3.3 Microbial Cell Factories (Whole-Cell Reaction Method) -- 10.3.3.1 2′-Fucosyllactose -- 10.4 Strategies for Enhanced HMO Production -- 10.4.1 Designing Cell Factories for Commercial Synthesis -- 10.4.2 Modification of Metabolic Pathway -- 10.4.2.1 Exploitation of Lactose Substrate for Producing HMOs -- 10.4.2.2 Engineering of GDP-l-Fucose Pool Occurring Inside a Cell -- 10.4.2.3 Transferase Expression and Engineering -- 10.4.2.4 Exporting Product Outside Cell -- 10.4.3 Process of Fermentation and Scaling-up -- 10.4.4 Quality of the Product and Downstream Processes -- 10.5 Purification Methods -- 10.6 Global Demand and Recent Market Aspects of HMOs -- 10.6.1 HMOs' Market Segmental Analysis -- 10.6.2 HMO Market Analysis by Product -- 10.6.3 HMOs' Market Regional Analyzes None -- 10.6.4 Factors Affecting the HMOs' Market -- 10.6.5 Dairy Oligosaccharide Industry Restrictions -- 10.6.6 Competition Landscape of the Global Human Milk Oligosaccharides' (HMOs') Market -- 10.6.7 Latest Trends in the HMO Market -- 10.6.8 Highlights of Global HMOs' Market -- 10.7 Applications of HMOs -- 10.7.1 Functions of HMOs -- 10.7.2 Involvement of HMOs as if Prebiotics -- 10.7.3 Antiadhesive and Antimicrobial Characteristics of HMOs -- 10.7.4 HMO's Impact on Intestinal Epithelial Cells -- 10.7.5 HMO's Influence on Immune Cells -- 10.8 Conclusion and Future Outlook -- References -- Chapter 11 Beta (β)-glucan as Microbial Polymer with Nutraceutical Potential: Chemistry, Biosynthesis, Extraction, Identification, and Industrial Production of Bioactive Compound for Human Health -- 11.1 Introduction. ; 11.2 Classification, Chemistry, and Biosynthesis of β-glucan.
• Sommario/riassunto: An exploration of the latest advances in the application of microbial nutraceuticals in healthcare, food production, and agriculture In Microbial Nutraceuticals: Products and Processes , a team of distinguished researchers delivers an up-to-date and authoritative discussion of the recent advances in the application of microbial nutraceuticals and their implementation in the health, food, and agriculture sectors. The book begins with an overview of microbial nutraceuticals before moving on to discussions of more specific topics, including microbial cell factories for the production of essential amino acids, microbial production of dietary short-chain fatty acids, and microbial sources for bioactive peptides conferring health benefits. Readers will also find: A thorough introduction to symbiotic products with nutraceutical impact Comprehensive explorations of postbiotic supplements with nutraceutical significance Practical discussions of microbial production of carotenoids Complete treatments of microbial engineering for multivitamin production This book is intended for academics, scientists, and researchers working in the field of microbial nutraceuticals. Additionally, it will benefit professionals working in the agri-biotech industries, as well as graduate and post-graduate students with an interest in the subject.
• Titolo autorizzato: Microbial Nutraceuticals
• ISBN: 1-394-24153-4; 1-394-24152-6
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911019101003321
• Lo trovi qui: Univ. Federico II