About the Editors xv
Preface xvii
1 Microbial Nutraceuticals: An Overview 1
Ashish Kumar Singh, Santosh Kumar Upadhyay, and Sudhir Pratap Singh
1.1 Introduction 1
1.1.1 Overview of Microbial Nutraceuticals 1
1.2 Microbial Production of Nutrients 2
1.2.1 Microbial Amino Acid and Peptide Production 2
1.2.2 Dietary Short- Chain Fatty Acid Production 3
1.3 Oligosaccharide Production 3
1.3.1 Prebiotic Oligosaccharide Molecule Production in Microbial Cells 3
1.3.2 Microbial Transformation and Bio- production of High- Value Rare Functional Sugars: Sources, Methods, and Safety Aspects 4
1.3.3 Microbial Production of High- Value Polyphenolics 5
1.3.4 Specialized Carbohydrate Production 5
1.3.5 Polymeric Nutraceuticals 6
1.4 Advanced Nutraceutical Products and Processes 6
1.4.1 Functional Nutraceutical Products 6
1.4.2 Specialized Nutrient Molecules 8
1.5 Safety and Regulatory Aspects 10
1.6 Alternative Sources 10
Acknowledgements 11
References 11
2 Microbial Cell Factories for the Production of Essential Amino Acids 23
Susana Calderon- Toledo, Cesar Salcedo- Okuma, and Amparo Iris Zavaleta
2.1 Introduction 23
2.2 Essential Amino Acid Biosynthesis 24
2.2.1 Methionine 24
2.2.2 Valine 25
2.2.3 Tryptophan 27
2.2.4 Phenylalanine 28
2.2.5 Lysine 29
2.2.6 Leucine 30
2.2.7 Threonine 31
2.2.8 Isoleucine 33
2.2.9 Histidine 34
2.3 Fermentation Strategies 34
2.4 Perspectives and Challenges 35
References 36
3 Microbial Production of Dietary Short- Chain Fatty Acids 45
Alexandra Wallimann
3.1 Background 45
3.2 SCFA Generation and Its Producing Microbes 46
3.2.1 Acetate 46
3.2.2 Propionate 46
3.2.3 Butyrate 46
3.2.4 Valerate 47
3.2.5 Formate 47
3.3 Mechanism of Actions 48
3.4 Impact on Host Health 48
3.5 Potential of SCFAs as Therapeutics 49
3.6 Conclusions and Perspectives 50
References 50
4 Microbial Sources for Bioactive Peptides Conferring Health Benefits 55
Amin Abbasi, Hadi Pourjafar, Hamideh Fathi Zavoshti, Sara Bazzaz, Parmis Mirzaei, Elham Sheykhsaran, and Hedayat Hosseini
4.1 Introduction 55
4.2 Overview of Bioactive Peptides 56
4.3 Production and Processing of Bioactive Peptides 58
4.3.1 Enzymatic Hydrolysis 58
4.3.2 Microbial Fermentation 59
4.4 The Role of LAB Proteolytic Systems in the Liberation of Bioactive Peptides 60
4.5 Purification and Identification 61
4.6 Promising Health- Promoting Effects 62
4.6.1 Hypocholesterolemic and Hypolipidemic Effects 62
4.6.2 Antithrombotic Effect 63
4.6.3 Antihypertensive Activity 63
4.6.4 Mineral- Binding Activity 65
4.6.5 Opiate- Like Activity 65
4.7 The Impact of Processing Procedures on the Bioactivity of Peptides 66
4.8 Possible Bioactive Peptide Applications 67
4.9 One Advancement Over Linear Peptides with Cyclic Peptides 68
4.10 Computer- based Methods for Peptide Research Utilization 69
4.11 Challenges in Bioactive Peptide Development 70
4.12 Conclusions and Future Perspectives 70
References 71
5 Prebiotic Oligosaccharide Production in Microbial Cells 81
Avijeet S. Jaswal, Saroj Mishra, and R. Elangovan
5.1 Oligosaccharides as Prebiotics 81
5.2 Structural Diversity of Prebiotic Oligosaccharides and Mechanism of Action 82
5.2.1 Structures of Various Existing and Emerging Prebiotics 83
5.2.1.1 Galactooligosaccharides 83
5.2.1.2 Fructooligosaccharides 83
5.2.1.3 Chitooligosaccharides 84
5.2.1.4 Malto- and Isomaltooligosaccharides 84
5.2.1.5 Mannooligosaccharides 84
5.2.1.6 Raffinose Family Oligosaccharides 84
5.2.1.7 Xylooligosaccharides 85
5.2.2 General Mechanisms of Action of Prebiotics 85
5.3 Enzymes Involved in the Production of GOSs and FOSs 88
5.4 Microbial Systems for the Synthesis of GOSs and FOSs 90
5.4.1 Production of GOSs Using Bacterial and Fungal Systems 91
5.4.2 Production of FOSs Using Bacterial and Fungal Systems 93
5.4.2.1 FOSs Production in Bacterial Systems 94
5.4.2.2 FOSs Production in Fungal Systems 95
5.5 Novel Prebiotic Oligosaccharides 97
5.5.1 Pectic Oligosaccharides 97
5.5.2 Resistant Starch 98
5.5.3 Polydextrose 98
5.5.4 Polyphenols and Flavanols 98
5.5.5 Lactulose 99
5.5.6 Human Milk Oligosaccharides 99
5.5.7 Synbiotics 99
5.5.8 Mushrooms 100
5.6 Future Perspectives 100
References 101
6 Bio- production of Rare Sugars, Applications, Safety, and Health Benefits 115
Sweety Sharma, Satya Narayan Patel, Suresh D. Pillai, Jyoti Yadav, and Sudhir Pratap Singh
6.1 Introduction 115
6.2 d-Allulose 115
6.2.1 Physiological Functions and Health Benefits 117
6.2.1.1 Anti- obesity and Antidiabetic Effects 119
6.2.1.2 Anti- hyperlipidemic Effects 119
6.2.1.3 Anti- inflammatory and Antioxidative Effects 119
6.3 d- Allose 119
6.3.1 Physiological Functions and Health Benefits 120
6.3.1.1 Anticancer and Antitumor Properties 120
6.3.1.2 Antioxidant Properties 122
6.3.1.3 Anti- inflammatory Effects 122
6.3.1.4 Cryoprotective, Immunosuppressive, and Other Characteristics 122
6.3.1.5 Sweetener and Food Additive 122
6.3.1.6 Benefits of d- Allose in Plants 122
6.4 Trehalose 122
6.4.1 Physiological Functions and Health Benefits 123
6.4.1.1 Cryopreservation 123
6.4.1.2 Blood Sugar and Insulin Response 125
6.4.1.3 Regulation of Glucose Homeostasis and Lipid Metabolism 125
6.4.1.4 Antioxidant and Anti- inflammatory Effects 125
6.4.1.5 Gut Microbiome Modulation 125
6.4.1.6 Dental Health and Weight Management 125
6.4.1.7 Stress Regulator in Plants 126
6.5 d- Tagatose 126
6.5.1 Physiological Functions and Health Benefits 127
6.5.1.1 Oral Health 127
6.5.1.2 Prebiotic and Systemic Health 127
6.5.1.3 Antiaging 128
6.5.1.4 d- Tagatose Restricts Plant Pathogen 128
6.6 d- Talose 128
6.7 Turanose 129
6.7.1 Physiological Functions 129
6.7.1.1 Blood Sugar Control and Weight Management 129
6.7.1.2 Anti- inflammatory Properties 129
6.7.1.3 Prebiotic Effects 129
6.7.1.4 Gut and Dental Health 130
6.7.1.5 Pathogen Detection 130
6.7.1.6 Honey Authentication 131
6.7.1.7 Food Processing and Osmoprotection 131
6.8 Conclusion 131
References 131
7 Microbial Engineering for the Production of High- value Polyphenolics 145
Deepak Sharma, Shweta Kamboj, Maninder Jeet Kaur, Ranju Kumari Rathour, and Nitish Sharma
7.1 Introduction 145
7.2 Properties and Classification of Polyphenols 146
7.2.1 Phenolic Acid 147
7.2.2 Flavonoids 148
7.2.3 Non- flavonoids 148
7.3 Sources of Polyphenols 148
7.3.1 Plant as a Source for Polyphenols 149
7.3.2 Microbes as Polyphenol Source 149
7.4 Metabolic Engineering of Bacteria for Polyphenol Production 152
7.4.1 Genetic Engineering Approach for Polyphenol Production in Bacteria 153
7.4.2 Genetic Engineering of Fungi for Polyphenol Production 154
7.5 Model Organisms for Polyphenol Production 155
7.5.1 Yeast 156
7.5.2 Escherichia coli 157
7.5.3 Corynebacterium Glutamicum 157
7.6 Examples of Some Important Polyphenols Produced in E. coli 157
7.7 Conclusion and Future Directions 158
References 158
8 Microbial Approaches for Lactose Transformation into High- value Rare Sugars 167
Ashutosh Kumar Singh, Amit Kumar Rai, and Sudhir Pratap Singh
8.1 Introduction 167
8.2 Lactose- derived Rare Sugar Production Through Microbial Approach 168
8.2.1 Lactosucrose 168
8.2.2 Tagatose 169
8.2.3 Lactulose 173
8.2.4 Epilactose 174
8.3 Conclusion 176
Acknowledgements 176
References 176
9 Engineering Microbial Pathways for the Production of 2′- Fucosyllactose 183
Vijaya Bharathi Srinivasan, Balvinder Singh, and Govindan Rajamohan
9.1 Introduction 183
9.1.1 Human Milk Oligosaccharides (HMOs) 183
9.1.2 Biological Properties and Functions of 2′- FL 184
9.2 Human Milk Microbiome 185
9.2.1 Chemical Synthesis of 2′- FL 185
9.2.2 Enzymatic Synthesis of 2′- FL 186
9.2.3 Biological Production of 2′- FL Through Genetic Engineering Strategies 187
9.2.4 Engineering Gram- Negative Bacterial Host [Escherichia coli] for 2′- FL Production 187
9.2.5 Engineering Gram- Positive Bacterial Host for 2′- FL Production 189
9.2.6 Engineering Yeast for 2′- FL Production 189
9.2.7 Global Regulatory Approval, Commercialization, Market Value, and Application of 2′- FL 190
9.3 Challenges or Future Outlook 191
9.4 Conclusion and Perspectives 192
Acknowledgement 193
References 193
10 Microbial Production of Human Milk Oligosaccharides (HMOs) 197
Prakram Singh Chauhan, Tripti Dadheech, and Arunika Saxena
10.1 Introduction 197
10.2 Type and Structure of HMOs 198
10.3 Different Methods for HMO Production 200
10.3.1 Chemical Synthesis 200
10.3.2 Enzymatic Synthesis (Chemoenzymatic HMO Synthesis) 203
10.3.2.1 Glycosyltransferase 203
10.3.2.2 Glycosidase 205
10.3.3 Microbial Cell Factories (Whole- Cell Reaction Method) 206
10.3.3.1 2′- Fucosyllactose 208
10.4 Strategies for Enhanced HMO Production 211
10.4.1 Designing Cell Factories for Commercial Synthesis 212
10.4.2 Modification of Metabolic Pathway 212
10.4.2.1 Exploitation of Lactose Substrate for Producing HMOs 212
10.4.2.2 Engineering of GDP- l- Fucose Pool Occurring Inside a Cell 212
10.4.2.3 Transferase Expression and Engineering 213
10.4.2.4 Exporting Product Outside Cell 213
10.4.3 Process of Fermentation and Scaling- up 213
10.4.4 Quality of the Product and Downstream Processes 214
10.5 Purification Methods 214
10.6 Global Demand and Recent Market Aspects of HMOs 215
10.6.1 HMOs’ Market Segmental Analysis 216
10.6.2 HMO Market Analysis by Product 216
10.6.3 HMOs’ Market Regional Analyzes None 217
10.6.4 Factors Affecting the HMOs’ Market 217
10.6.5 Dairy Oligosaccharide Industry Restrictions 217
10.6.6 Competition Landscape of the Global Human Milk Oligosaccharides’ (HMOs’) Market 217
10.6.7 Latest Trends in the HMO Market 218
10.6.8 Highlights of Global HMOs’ Market 218
10.7 Applications of HMOs 218
10.7.1 Functions of HMOs 219
10.7.2 Involvement of HMOs as if Prebiotics 219
10.7.3 Antiadhesive and Antimicrobial Characteristics of HMOs 220
10.7.4 HMO’s Impact on Intestinal Epithelial Cells 221
10.7.5 HMO’s Influence on Immune Cells 221
10.8 Conclusion and Future Outlook 221
References 222
11 Beta (β)- glucan as Microbial Polymer with Nutraceutical Potential: Chemistry, Biosynthesis, Extraction, Identification, and Industrial Production of Bioactive Compound for Human Health 231
Pawan Prabhakar, Deepak Kumar Verma, and Mamoni Banerjee
11.1 Introduction 231
11.2 Classification, Chemistry, and Biosynthesis of β- glucan 233
11.2.1 Biosynthesis of β- glucan in Bacteria 234
11.2.2 Biosynthesis of β- glucan in Fungi 235
11.2.3 Biosynthesis of β- glucan in Microalgae 235
11.3 Extraction, Isolation, and Identification of β- glucan from Microbial Source 236
11.4 Biotechnological Process for the Production of β- glucan from Microbes 239
11.4.1 Bacteria 239
11.4.2 Fungi 240
11.4.3 Microalgae 243
11.5 Pharmacological and Nutritional Properties of β- glucan 243
11.5.1 Anticancerous 243
11.5.2 Antihyperglycemic Effect 244
11.5.3 Antihypercholesterolemic and Anti- obesity 245
11.5.4 Antioxidant Activity 246
11.5.5 Immunomodulatory Activities 246
11.5.6 Antimicrobial Activity 246
11.6 Future Prospective β- glucan as Microbial Nutraceuticals 247
11.7 Concluding Remarks 248
Contribution of Authors 248
Conflict of Research Interests 248
References 248
12 Multifaceted Role of Synbiotic Products with Nutraceutical Impact 257
Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, and Ailton Cesar Lemes
12.1 Introduction 257
12.2 Beneficial Effects and Selection Criteria 258
12.2.1 Beneficial Effects 258
12.2.2 Selection Criteria of Prebiotic, Probiotic, and Synbiotics 259
12.3 Human Synbiotic Types 260
12.3.1 Main Prebiotics for Human Consumption 261
12.3.2 Main Probiotics for Human Consumption 262
12.3.3 Main Combinations of Probiotics and Prebiotics in Synbiotic Products 263
12.4 Mechanism of Action of Synbiotics 263
12.5 Action of Synbiotics in Humans 264
12.6 Final Considerations 267
Acknowledgment 268
References 268
13 Postbiotic Supplements with Nutraceutical Significance 273
Amin Abbasi, Hedayat Hosseini, Hadi Pourjafar, Leili Aghebati Maleki, Atiyeh Ghafouri Ghotbabad, Sahar Sabahi, Parvin Orojzade, and Mohammadreza Ziavand
13.1 Introduction 273
13.2 Biological Actions of Postbiotics 274
13.2.1 In Vitro Investigations of Bioactivities 274
13.2.2 In Vivo Investigation of Bioactivities 278
13.2.2.1 Infection Prevention 280
13.2.2.2 Infection of Enteric 280
13.2.2.3 Allergic Reactions 281
13.2.2.4 Infections of Respiratory Tract 282
13.2.2.5 Gastroenteritis 282
13.2.2.6 Further Clinical Applications 283
13.2.3 Postbiotics in Childhood 284
13.2.3.1 Principal Applications of Postbiotics in Children 284
13.2.3.2 Postbiotics for the Health of Newborns and Premature Infants 286
13.3 Gut Dysbiosis Therapy Based on Mineral- Enriched Postbiotics 286
13.4 Promising Use of Postbiotics in the Medical or Pharmaceutical Sectors 289
13.5 Safety Regulations and Terminology Challenges 291
13.6 Conclusion 293
References 293
14 Innovative Approaches for the Microbial Production of Carotenoids 301
Rajni Kumari, Monika, V Vivekanand, and Nidhi Pareek
14.1 Introduction to Microbial Carotenoid Production 301
14.2 Carotenoids: A Structure- based Approach to Biosynthesis 303
14.3 Microbial Sources of Carotenoid Production 305
14.4 Factors Affecting Microbial Production of Carotenoid 306
14.5 Approaches for Enhancement of Carotenoid Production 307
14.5.1 Metabolic Pathway Engineering 309
14.5.2 Gene Overexpressing and Knockout 310
14.5.3 Fed- Batch and Continuous Fermentation 311
14.5.4 Consortia Engineering 311
14.5.5 CRISPR- Cas Genome Editing 312
14.5.6 Stress Induction 312
14.5.7 Directed Evolution 313
14.6 Fermentation Processes, Bioreactor Design, and Downstream Processing 313
14.7 Applications of Microbial Carotenoids 314
14.7.1 Nutraceutical and Pharmaceutical Applications 314
14.7.2 Food Coloring and Cosmetic Industry 315
14.7.3 Antioxidant Properties and Health Benefits 315
14.8 Challenges and Future Perspectives 315
14.9 Conclusion 316
References 316
15 Exploring the Chemistry and Sources of Microbial 1,2- Propanediol [Propylene glycol] with a Focus on Biosynthesis, Extraction, and Identification for Nutraceutical Significance and Human Health 325
Alaa Kareem Niamah, Shayma Thyab Gddoa Al- Sahlany, Deepak Kumar Verma, Amit Kumar Singh, Manish Kumar Singh, Rakesh Mohan Shukla, Smita Singh, Ami R. Patel, Gemilang Lara Utama, Monica L. Chavez Gonzalez, Jose Sandoval- Cortes, Prem Prakash Srivastav, and Cristobal Noe Aguilar
15.1 Introduction 325
15.2 Structure and Chemistry of Microbial 1,2- Propanediol 327
15.3 Sources and Synthesis of 1,2- Propanediol 329
15.3.1 Sources of Microbial 1,2- Propanediol 329
15.3.2 Synthesis of 1,2- Propanediol 329
15.3.2.1 Chemical Production 329
15.3.2.2 Microbial Production 331
15.3.2.3 Deployed Biochemical Pathways for Synthesis 333
15.4 Extraction, Identification, and Characterization Process 334
15.5 Nutraceutical Importance and Human Health 338
15.6 Prospective Future and Research Opportunities 340
15.7 Concluding Remarks 342
References 343
16 Innovations in the Production of Multivitamins in Microbial Factories 349
Nupur, Mohit Kumar, Aditi Singh, Neeraj Agarwal, Narendra Kumar, and Santosh Kumar Mishra
16.1 Introduction 349
16.1.1 Overview and Classification of Multivitamins 350
16.1.2 Definition and Need of Microbial Factories 350
16.2 Microbial Factories for Multivitamin Production 350
16.2.1 Role of Microbial Factories in Vitamin Synthesis 353
16.2.2 Advantages of Using Microbial Factories 353
16.2.3 Types of Microorganisms Used in Multivitamin Production 354
16.3 Innovations in Multivitamin Production 354
16.3.1 Genetic Engineering Techniques for Enhanced Vitamin Synthesis 354
16.3.2 Optimization of Fermentation Processes 359
16.3.3 Novel Approaches for Vitamin Extraction and Purification 359
16.3.4 Advances in Encapsulation and Delivery Systems 360
16.4 Current Scenario and Future Prospects 360
References 360
17 An Overview of GABA Production by Microorganisms 365
Hend Altaib, Mahmoud A. M. El- Nouby, and Yassien Badr
17.1 Introduction 365
17.2 Chemical Structure and Biosynthesis of GABA 366
17.3 Physiological and Biological Functions of GABA for Microorganisms and Carrier Hosts 366
17.3.1 Role in Microorganisms 366
17.3.2 Role of Microbial GABA for the Carrier Host 369
17.3.3 Role of GABA in Plants 369
17.4 Applications for GABA 370
17.5 Critical Parameters for Enhanced Microbial GABA Production from Microorganisms 372
17.5.1 Optimizing Fermentation Process (Type of Fermentation– Substrate– pH) 372
17.5.1.1 The Effect of Media Additives and Fermentation– Substrate 378
17.5.1.2 The Effect of pH 378
17.5.1.3 Temperature Influence 379
17.5.1.4 Cultivation Time Impact 380
17.5.2 Methodology of Design of Experiments (DOE) 380
17.5.3 Genetic Engineering 381
17.5.4 Physiology- oriented Engineering 382
17.5.5 Co- culture Engineering 383
17.6 Models of Engineered GABA Producer Organisms 383
17.6.1 Corynebacterium 383
17.6.2 Lab 384
17.6.3 Bifidobacterium 385
17.6.4 E. coli 386
17.7 Conclusion 386
Abbreviations 387
References 387
18 Promising GRAS Strains for Production of Nutraceuticals 399
Sanjay Kala, Shashank Singh, Chayanika Kala, and Anurag Singh
18.1 Introduction 399
18.1.1 Nutraceuticals 399
18.1.2 Generally Regarded As Safe (GRAS) Strains 400
18.1.3 Lactobacillus Strains 400
18.1.4 Bifidobacterium Strains 401
18.1.5 Saccharomyces Species 402
18.1.6 Bacillus Species 403
18.1.7 Streptococcus Species 404
18.1.8 Enterococcus faecium 405
18.1.9 Propionibacterium freudenreichii 405
18.1.10 Clostridium butyricum 406
18.1.11 Leuconostoc mesenteroides 406
18.1.12 Escherichia coli Nissle 406
18.1.13 Torulaspora delbrueckii 407
18.1.14 Corynebacterium glutamicum 407
18.1.15 Yarrowia lipolytica 408
18.2 Conclusion 408
Acknowledgment 408
Conflict of Interest 409
References 409
19 Microalgae: A Sustainable Source for Next- Generation Nutraceuticals 413
Neha Goel and Poonam Choudhary
19.1 Introduction 413
19.2 Microalgae: A Source for Nutraceutical Products 414
19.2.1 Microalgae and Its Biological Importance 415
19.2.2 Nutraceuticals from Microalgae: Types and Significance 420
19.2.2.1 Dietary Supplements 420
19.2.2.2 Functional and Medicinal Foods 422
19.2.2.3 Pharmaceuticals 424
19.3 Bioprocess Development of Nutraceutical Products 429
19.3.1 Bioprocessing of Microalgal Nutraceuticals 429
19.3.2 Downstream Processing Techniques for Product Recovery 430
19.3.2.1 Cell Recovery 430
19.3.2.2 Cell Disruption 431
19.3.2.3 Product Purification 435
19.3.2.4 Product Polishing 436
19.4 Economics and Market Demand of Nutraceuticals from Microalgae 436
19.5 Conclusion 438
References 439
Index 000
