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.
• 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