{"product_id":"microbial-nutraceuticals-isbn-9781394241507","title":"Microbial Nutraceuticals","description":"\u003cp\u003e\u003cb\u003eAn exploration of the latest advances in the application of microbial nutraceuticals in healthcare, food production, and agriculture\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eMicrobial Nutraceuticals: Products and Processes\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003eReaders will also find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough introduction to symbiotic products with nutraceutical impact\u003c\/li\u003e\n\u003cli\u003eComprehensive explorations of postbiotic supplements with nutraceutical significance\u003c\/li\u003e\n\u003cli\u003ePractical discussions of microbial production of carotenoids\u003c\/li\u003e\n\u003cli\u003eComplete treatments of microbial engineering for multivitamin production\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThis 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. \u003c\/p\u003e\u003cp\u003eAbout the Editors xv\u003c\/p\u003e \u003cp\u003ePreface xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Microbial Nutraceuticals: An Overview 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAshish Kumar Singh, Santosh Kumar Upadhyay, and Sudhir Pratap Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.1.1 Overview of Microbial Nutraceuticals 1\u003c\/p\u003e \u003cp\u003e1.2 Microbial Production of Nutrients 2\u003c\/p\u003e \u003cp\u003e1.2.1 Microbial Amino Acid and Peptide Production 2\u003c\/p\u003e \u003cp\u003e1.2.2 Dietary Short- Chain Fatty Acid Production 3\u003c\/p\u003e \u003cp\u003e1.3 Oligosaccharide Production 3\u003c\/p\u003e \u003cp\u003e1.3.1 Prebiotic Oligosaccharide Molecule Production in Microbial Cells 3\u003c\/p\u003e \u003cp\u003e1.3.2 Microbial Transformation and Bio- production of High- Value Rare Functional Sugars: Sources, Methods, and Safety Aspects 4\u003c\/p\u003e \u003cp\u003e1.3.3 Microbial Production of High- Value Polyphenolics 5\u003c\/p\u003e \u003cp\u003e1.3.4 Specialized Carbohydrate Production 5\u003c\/p\u003e \u003cp\u003e1.3.5 Polymeric Nutraceuticals 6\u003c\/p\u003e \u003cp\u003e1.4 Advanced Nutraceutical Products and Processes 6\u003c\/p\u003e \u003cp\u003e1.4.1 Functional Nutraceutical Products 6\u003c\/p\u003e \u003cp\u003e1.4.2 Specialized Nutrient Molecules 8\u003c\/p\u003e \u003cp\u003e1.5 Safety and Regulatory Aspects 10\u003c\/p\u003e \u003cp\u003e1.6 Alternative Sources 10\u003c\/p\u003e \u003cp\u003eAcknowledgements 11\u003c\/p\u003e \u003cp\u003eReferences 11\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Microbial Cell Factories for the Production of Essential Amino Acids 23\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSusana Calderón- Toledo, César Salcedo- Okuma, and Amparo Iris Zavaleta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 23\u003c\/p\u003e \u003cp\u003e2.2 Essential Amino Acid Biosynthesis 24\u003c\/p\u003e \u003cp\u003e2.2.1 Methionine 24\u003c\/p\u003e \u003cp\u003e2.2.2 Valine 25\u003c\/p\u003e \u003cp\u003e2.2.3 Tryptophan 27\u003c\/p\u003e \u003cp\u003e2.2.4 Phenylalanine 28\u003c\/p\u003e \u003cp\u003e2.2.5 Lysine 29\u003c\/p\u003e \u003cp\u003e2.2.6 Leucine 30\u003c\/p\u003e \u003cp\u003e2.2.7 Threonine 31\u003c\/p\u003e \u003cp\u003e2.2.8 Isoleucine 33\u003c\/p\u003e \u003cp\u003e2.2.9 Histidine 34\u003c\/p\u003e \u003cp\u003e2.3 Fermentation Strategies 34\u003c\/p\u003e \u003cp\u003e2.4 Perspectives and Challenges 35\u003c\/p\u003e \u003cp\u003eReferences 36\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Microbial Production of Dietary Short- Chain Fatty Acids 45\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAlexandra Wallimann\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Background 45\u003c\/p\u003e \u003cp\u003e3.2 SCFA Generation and Its Producing Microbes 46\u003c\/p\u003e \u003cp\u003e3.2.1 Acetate 46\u003c\/p\u003e \u003cp\u003e3.2.2 Propionate 46\u003c\/p\u003e \u003cp\u003e3.2.3 Butyrate 46\u003c\/p\u003e \u003cp\u003e3.2.4 Valerate 47\u003c\/p\u003e \u003cp\u003e3.2.5 Formate 47\u003c\/p\u003e \u003cp\u003e3.3 Mechanism of Actions 48\u003c\/p\u003e \u003cp\u003e3.4 Impact on Host Health 48\u003c\/p\u003e \u003cp\u003e3.5 Potential of SCFAs as Therapeutics 49\u003c\/p\u003e \u003cp\u003e3.6 Conclusions and Perspectives 50\u003c\/p\u003e \u003cp\u003eReferences 50\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Microbial Sources for Bioactive Peptides Conferring Health Benefits 55\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAmin Abbasi, Hadi Pourjafar, Hamideh Fathi Zavoshti, Sara Bazzaz, Parmis Mirzaei, Elham Sheykhsaran, and Hedayat Hosseini\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 55\u003c\/p\u003e \u003cp\u003e4.2 Overview of Bioactive Peptides 56\u003c\/p\u003e \u003cp\u003e4.3 Production and Processing of Bioactive Peptides 58\u003c\/p\u003e \u003cp\u003e4.3.1 Enzymatic Hydrolysis 58\u003c\/p\u003e \u003cp\u003e4.3.2 Microbial Fermentation 59\u003c\/p\u003e \u003cp\u003e4.4 The Role of LAB Proteolytic Systems in the Liberation of Bioactive Peptides 60\u003c\/p\u003e \u003cp\u003e4.5 Purification and Identification 61\u003c\/p\u003e \u003cp\u003e4.6 Promising Health- Promoting Effects 62\u003c\/p\u003e \u003cp\u003e4.6.1 Hypocholesterolemic and Hypolipidemic Effects 62\u003c\/p\u003e \u003cp\u003e4.6.2 Antithrombotic Effect 63\u003c\/p\u003e \u003cp\u003e4.6.3 Antihypertensive Activity 63\u003c\/p\u003e \u003cp\u003e4.6.4 Mineral- Binding Activity 65\u003c\/p\u003e \u003cp\u003e4.6.5 Opiate- Like Activity 65\u003c\/p\u003e \u003cp\u003e4.7 The Impact of Processing Procedures on the Bioactivity of Peptides 66\u003c\/p\u003e \u003cp\u003e4.8 Possible Bioactive Peptide Applications 67\u003c\/p\u003e \u003cp\u003e4.9 One Advancement Over Linear Peptides with Cyclic Peptides 68\u003c\/p\u003e \u003cp\u003e4.10 Computer- based Methods for Peptide Research Utilization 69\u003c\/p\u003e \u003cp\u003e4.11 Challenges in Bioactive Peptide Development 70\u003c\/p\u003e \u003cp\u003e4.12 Conclusions and Future Perspectives 70\u003c\/p\u003e \u003cp\u003eReferences 71\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Prebiotic Oligosaccharide Production in Microbial Cells 81\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAvijeet S. Jaswal, Saroj Mishra, and R. Elangovan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Oligosaccharides as Prebiotics 81\u003c\/p\u003e \u003cp\u003e5.2 Structural Diversity of Prebiotic Oligosaccharides and Mechanism of Action 82\u003c\/p\u003e \u003cp\u003e5.2.1 Structures of Various Existing and Emerging Prebiotics 83\u003c\/p\u003e \u003cp\u003e5.2.1.1 Galactooligosaccharides 83\u003c\/p\u003e \u003cp\u003e5.2.1.2 Fructooligosaccharides 83\u003c\/p\u003e \u003cp\u003e5.2.1.3 Chitooligosaccharides 84\u003c\/p\u003e \u003cp\u003e5.2.1.4 Malto- and Isomaltooligosaccharides 84\u003c\/p\u003e \u003cp\u003e5.2.1.5 Mannooligosaccharides 84\u003c\/p\u003e \u003cp\u003e5.2.1.6 Raffinose Family Oligosaccharides 84\u003c\/p\u003e \u003cp\u003e5.2.1.7 Xylooligosaccharides 85\u003c\/p\u003e \u003cp\u003e5.2.2 General Mechanisms of Action of Prebiotics 85\u003c\/p\u003e \u003cp\u003e5.3 Enzymes Involved in the Production of GOSs and FOSs 88\u003c\/p\u003e \u003cp\u003e5.4 Microbial Systems for the Synthesis of GOSs and FOSs 90\u003c\/p\u003e \u003cp\u003e5.4.1 Production of GOSs Using Bacterial and Fungal Systems 91\u003c\/p\u003e \u003cp\u003e5.4.2 Production of FOSs Using Bacterial and Fungal Systems 93\u003c\/p\u003e \u003cp\u003e5.4.2.1 FOSs Production in Bacterial Systems 94\u003c\/p\u003e \u003cp\u003e5.4.2.2 FOSs Production in Fungal Systems 95\u003c\/p\u003e \u003cp\u003e5.5 Novel Prebiotic Oligosaccharides 97\u003c\/p\u003e \u003cp\u003e5.5.1 Pectic Oligosaccharides 97\u003c\/p\u003e \u003cp\u003e5.5.2 Resistant Starch 98\u003c\/p\u003e \u003cp\u003e5.5.3 Polydextrose 98\u003c\/p\u003e \u003cp\u003e5.5.4 Polyphenols and Flavanols 98\u003c\/p\u003e \u003cp\u003e5.5.5 Lactulose 99\u003c\/p\u003e \u003cp\u003e5.5.6 Human Milk Oligosaccharides 99\u003c\/p\u003e \u003cp\u003e5.5.7 Synbiotics 99\u003c\/p\u003e \u003cp\u003e5.5.8 Mushrooms 100\u003c\/p\u003e \u003cp\u003e5.6 Future Perspectives 100\u003c\/p\u003e \u003cp\u003eReferences 101\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Bio- production of Rare Sugars, Applications, Safety, and Health Benefits 115\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSweety Sharma, Satya Narayan Patel, Suresh D. Pillai, Jyoti Yadav, and Sudhir Pratap Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 115\u003c\/p\u003e \u003cp\u003e6.2 d-Allulose 115\u003c\/p\u003e \u003cp\u003e6.2.1 Physiological Functions and Health Benefits 117\u003c\/p\u003e \u003cp\u003e6.2.1.1 Anti- obesity and Antidiabetic Effects 119\u003c\/p\u003e \u003cp\u003e6.2.1.2 Anti- hyperlipidemic Effects 119\u003c\/p\u003e \u003cp\u003e6.2.1.3 Anti- inflammatory and Antioxidative Effects 119\u003c\/p\u003e \u003cp\u003e6.3 d- Allose 119\u003c\/p\u003e \u003cp\u003e6.3.1 Physiological Functions and Health Benefits 120\u003c\/p\u003e \u003cp\u003e6.3.1.1 Anticancer and Antitumor Properties 120\u003c\/p\u003e \u003cp\u003e6.3.1.2 Antioxidant Properties 122\u003c\/p\u003e \u003cp\u003e6.3.1.3 Anti- inflammatory Effects 122\u003c\/p\u003e \u003cp\u003e6.3.1.4 Cryoprotective, Immunosuppressive, and Other Characteristics 122\u003c\/p\u003e \u003cp\u003e6.3.1.5 Sweetener and Food Additive 122\u003c\/p\u003e \u003cp\u003e6.3.1.6 Benefits of d- Allose in Plants 122\u003c\/p\u003e \u003cp\u003e6.4 Trehalose 122\u003c\/p\u003e \u003cp\u003e6.4.1 Physiological Functions and Health Benefits 123\u003c\/p\u003e \u003cp\u003e6.4.1.1 Cryopreservation 123\u003c\/p\u003e \u003cp\u003e6.4.1.2 Blood Sugar and Insulin Response 125\u003c\/p\u003e \u003cp\u003e6.4.1.3 Regulation of Glucose Homeostasis and Lipid Metabolism 125\u003c\/p\u003e \u003cp\u003e6.4.1.4 Antioxidant and Anti- inflammatory Effects 125\u003c\/p\u003e \u003cp\u003e6.4.1.5 Gut Microbiome Modulation 125\u003c\/p\u003e \u003cp\u003e6.4.1.6 Dental Health and Weight Management 125\u003c\/p\u003e \u003cp\u003e6.4.1.7 Stress Regulator in Plants 126\u003c\/p\u003e \u003cp\u003e6.5 d- Tagatose 126\u003c\/p\u003e \u003cp\u003e6.5.1 Physiological Functions and Health Benefits 127\u003c\/p\u003e \u003cp\u003e6.5.1.1 Oral Health 127\u003c\/p\u003e \u003cp\u003e6.5.1.2 Prebiotic and Systemic Health 127\u003c\/p\u003e \u003cp\u003e6.5.1.3 Antiaging 128\u003c\/p\u003e \u003cp\u003e6.5.1.4 d- Tagatose Restricts Plant Pathogen 128\u003c\/p\u003e \u003cp\u003e6.6 d- Talose 128\u003c\/p\u003e \u003cp\u003e6.7 Turanose 129\u003c\/p\u003e \u003cp\u003e6.7.1 Physiological Functions 129\u003c\/p\u003e \u003cp\u003e6.7.1.1 Blood Sugar Control and Weight Management 129\u003c\/p\u003e \u003cp\u003e6.7.1.2 Anti- inflammatory Properties 129\u003c\/p\u003e \u003cp\u003e6.7.1.3 Prebiotic Effects 129\u003c\/p\u003e \u003cp\u003e6.7.1.4 Gut and Dental Health 130\u003c\/p\u003e \u003cp\u003e6.7.1.5 Pathogen Detection 130\u003c\/p\u003e \u003cp\u003e6.7.1.6 Honey Authentication 131\u003c\/p\u003e \u003cp\u003e6.7.1.7 Food Processing and Osmoprotection 131\u003c\/p\u003e \u003cp\u003e6.8 Conclusion 131\u003c\/p\u003e \u003cp\u003eReferences 131\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Microbial Engineering for the Production of High- value Polyphenolics 145\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDeepak Sharma, Shweta Kamboj, Maninder Jeet Kaur, Ranju Kumari Rathour, and Nitish Sharma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 145\u003c\/p\u003e \u003cp\u003e7.2 Properties and Classification of Polyphenols 146\u003c\/p\u003e \u003cp\u003e7.2.1 Phenolic Acid 147\u003c\/p\u003e \u003cp\u003e7.2.2 Flavonoids 148\u003c\/p\u003e \u003cp\u003e7.2.3 Non- flavonoids 148\u003c\/p\u003e \u003cp\u003e7.3 Sources of Polyphenols 148\u003c\/p\u003e \u003cp\u003e7.3.1 Plant as a Source for Polyphenols 149\u003c\/p\u003e \u003cp\u003e7.3.2 Microbes as Polyphenol Source 149\u003c\/p\u003e \u003cp\u003e7.4 Metabolic Engineering of Bacteria for Polyphenol Production 152\u003c\/p\u003e \u003cp\u003e7.4.1 Genetic Engineering Approach for Polyphenol Production in Bacteria 153\u003c\/p\u003e \u003cp\u003e7.4.2 Genetic Engineering of Fungi for Polyphenol Production 154\u003c\/p\u003e \u003cp\u003e7.5 Model Organisms for Polyphenol Production 155\u003c\/p\u003e \u003cp\u003e7.5.1 Yeast 156\u003c\/p\u003e \u003cp\u003e7.5.2 Escherichia coli 157\u003c\/p\u003e \u003cp\u003e7.5.3 Corynebacterium Glutamicum 157\u003c\/p\u003e \u003cp\u003e7.6 Examples of Some Important Polyphenols Produced in E. coli 157\u003c\/p\u003e \u003cp\u003e7.7 Conclusion and Future Directions 158\u003c\/p\u003e \u003cp\u003eReferences 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Microbial Approaches for Lactose Transformation into High- value Rare Sugars 167\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAshutosh Kumar Singh, Amit Kumar Rai, and Sudhir Pratap Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 167\u003c\/p\u003e \u003cp\u003e8.2 Lactose- derived Rare Sugar Production Through Microbial Approach 168\u003c\/p\u003e \u003cp\u003e8.2.1 Lactosucrose 168\u003c\/p\u003e \u003cp\u003e8.2.2 Tagatose 169\u003c\/p\u003e \u003cp\u003e8.2.3 Lactulose 173\u003c\/p\u003e \u003cp\u003e8.2.4 Epilactose 174\u003c\/p\u003e \u003cp\u003e8.3 Conclusion 176\u003c\/p\u003e \u003cp\u003eAcknowledgements 176\u003c\/p\u003e \u003cp\u003eReferences 176\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Engineering Microbial Pathways for the Production of 2′- Fucosyllactose 183\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVijaya Bharathi Srinivasan, Balvinder Singh, and Govindan Rajamohan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 183\u003c\/p\u003e \u003cp\u003e9.1.1 Human Milk Oligosaccharides (HMOs) 183\u003c\/p\u003e \u003cp\u003e9.1.2 Biological Properties and Functions of 2′- FL 184\u003c\/p\u003e \u003cp\u003e9.2 Human Milk Microbiome 185\u003c\/p\u003e \u003cp\u003e9.2.1 Chemical Synthesis of 2′- FL 185\u003c\/p\u003e \u003cp\u003e9.2.2 Enzymatic Synthesis of 2′- FL 186\u003c\/p\u003e \u003cp\u003e9.2.3 Biological Production of 2′- FL Through Genetic Engineering Strategies 187\u003c\/p\u003e \u003cp\u003e9.2.4 Engineering Gram- Negative Bacterial Host [Escherichia coli] for 2′- FL Production 187\u003c\/p\u003e \u003cp\u003e9.2.5 Engineering Gram- Positive Bacterial Host for 2′- FL Production 189\u003c\/p\u003e \u003cp\u003e9.2.6 Engineering Yeast for 2′- FL Production 189\u003c\/p\u003e \u003cp\u003e9.2.7 Global Regulatory Approval, Commercialization, Market Value, and Application of 2′- FL 190\u003c\/p\u003e \u003cp\u003e9.3 Challenges or Future Outlook 191\u003c\/p\u003e \u003cp\u003e9.4 Conclusion and Perspectives 192\u003c\/p\u003e \u003cp\u003eAcknowledgement 193\u003c\/p\u003e \u003cp\u003eReferences 193\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Microbial Production of Human Milk Oligosaccharides (HMOs) 197\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePrakram Singh Chauhan, Tripti Dadheech, and Arunika Saxena\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 197\u003c\/p\u003e \u003cp\u003e10.2 Type and Structure of HMOs 198\u003c\/p\u003e \u003cp\u003e10.3 Different Methods for HMO Production 200\u003c\/p\u003e \u003cp\u003e10.3.1 Chemical Synthesis 200\u003c\/p\u003e \u003cp\u003e10.3.2 Enzymatic Synthesis (Chemoenzymatic HMO Synthesis) 203\u003c\/p\u003e \u003cp\u003e10.3.2.1 Glycosyltransferase 203\u003c\/p\u003e \u003cp\u003e10.3.2.2 Glycosidase 205\u003c\/p\u003e \u003cp\u003e10.3.3 Microbial Cell Factories (Whole- Cell Reaction Method) 206\u003c\/p\u003e \u003cp\u003e10.3.3.1 2′- Fucosyllactose 208\u003c\/p\u003e \u003cp\u003e10.4 Strategies for Enhanced HMO Production 211\u003c\/p\u003e \u003cp\u003e10.4.1 Designing Cell Factories for Commercial Synthesis 212\u003c\/p\u003e \u003cp\u003e10.4.2 Modification of Metabolic Pathway 212\u003c\/p\u003e \u003cp\u003e10.4.2.1 Exploitation of Lactose Substrate for Producing HMOs 212\u003c\/p\u003e \u003cp\u003e10.4.2.2 Engineering of GDP- l- Fucose Pool Occurring Inside a Cell 212\u003c\/p\u003e \u003cp\u003e10.4.2.3 Transferase Expression and Engineering 213\u003c\/p\u003e \u003cp\u003e10.4.2.4 Exporting Product Outside Cell 213\u003c\/p\u003e \u003cp\u003e10.4.3 Process of Fermentation and Scaling- up 213\u003c\/p\u003e \u003cp\u003e10.4.4 Quality of the Product and Downstream Processes 214\u003c\/p\u003e \u003cp\u003e10.5 Purification Methods 214\u003c\/p\u003e \u003cp\u003e10.6 Global Demand and Recent Market Aspects of HMOs 215\u003c\/p\u003e \u003cp\u003e10.6.1 HMOs’ Market Segmental Analysis 216\u003c\/p\u003e \u003cp\u003e10.6.2 HMO Market Analysis by Product 216\u003c\/p\u003e \u003cp\u003e10.6.3 HMOs’ Market Regional Analyzes None 217\u003c\/p\u003e \u003cp\u003e10.6.4 Factors Affecting the HMOs’ Market 217\u003c\/p\u003e \u003cp\u003e10.6.5 Dairy Oligosaccharide Industry Restrictions 217\u003c\/p\u003e \u003cp\u003e10.6.6 Competition Landscape of the Global Human Milk Oligosaccharides’ (HMOs’) Market 217\u003c\/p\u003e \u003cp\u003e10.6.7 Latest Trends in the HMO Market 218\u003c\/p\u003e \u003cp\u003e10.6.8 Highlights of Global HMOs’ Market 218\u003c\/p\u003e \u003cp\u003e10.7 Applications of HMOs 218\u003c\/p\u003e \u003cp\u003e10.7.1 Functions of HMOs 219\u003c\/p\u003e \u003cp\u003e10.7.2 Involvement of HMOs as if Prebiotics 219\u003c\/p\u003e \u003cp\u003e10.7.3 Antiadhesive and Antimicrobial Characteristics of HMOs 220\u003c\/p\u003e \u003cp\u003e10.7.4 HMO’s Impact on Intestinal Epithelial Cells 221\u003c\/p\u003e \u003cp\u003e10.7.5 HMO’s Influence on Immune Cells 221\u003c\/p\u003e \u003cp\u003e10.8 Conclusion and Future Outlook 221\u003c\/p\u003e \u003cp\u003eReferences 222\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Beta (β)- glucan as Microbial Polymer with Nutraceutical Potential: Chemistry, Biosynthesis, Extraction, Identification, and Industrial Production of Bioactive Compound for Human Health 231\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePawan Prabhakar, Deepak Kumar Verma, and Mamoni Banerjee\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 231\u003c\/p\u003e \u003cp\u003e11.2 Classification, Chemistry, and Biosynthesis of β- glucan 233\u003c\/p\u003e \u003cp\u003e11.2.1 Biosynthesis of β- glucan in Bacteria 234\u003c\/p\u003e \u003cp\u003e11.2.2 Biosynthesis of β- glucan in Fungi 235\u003c\/p\u003e \u003cp\u003e11.2.3 Biosynthesis of β- glucan in Microalgae 235\u003c\/p\u003e \u003cp\u003e11.3 Extraction, Isolation, and Identification of β- glucan from Microbial Source 236\u003c\/p\u003e \u003cp\u003e11.4 Biotechnological Process for the Production of β- glucan from Microbes 239\u003c\/p\u003e \u003cp\u003e11.4.1 Bacteria 239\u003c\/p\u003e \u003cp\u003e11.4.2 Fungi 240\u003c\/p\u003e \u003cp\u003e11.4.3 Microalgae 243\u003c\/p\u003e \u003cp\u003e11.5 Pharmacological and Nutritional Properties of β- glucan 243\u003c\/p\u003e \u003cp\u003e11.5.1 Anticancerous 243\u003c\/p\u003e \u003cp\u003e11.5.2 Antihyperglycemic Effect 244\u003c\/p\u003e \u003cp\u003e11.5.3 Antihypercholesterolemic and Anti- obesity 245\u003c\/p\u003e \u003cp\u003e11.5.4 Antioxidant Activity 246\u003c\/p\u003e \u003cp\u003e11.5.5 Immunomodulatory Activities 246\u003c\/p\u003e \u003cp\u003e11.5.6 Antimicrobial Activity 246\u003c\/p\u003e \u003cp\u003e11.6 Future Prospective β- glucan as Microbial Nutraceuticals 247\u003c\/p\u003e \u003cp\u003e11.7 Concluding Remarks 248\u003c\/p\u003e \u003cp\u003eContribution of Authors 248\u003c\/p\u003e \u003cp\u003eConflict of Research Interests 248\u003c\/p\u003e \u003cp\u003eReferences 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Multifaceted Role of Synbiotic Products with Nutraceutical Impact 257\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, and Ailton Cesar Lemes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 257\u003c\/p\u003e \u003cp\u003e12.2 Beneficial Effects and Selection Criteria 258\u003c\/p\u003e \u003cp\u003e12.2.1 Beneficial Effects 258\u003c\/p\u003e \u003cp\u003e12.2.2 Selection Criteria of Prebiotic, Probiotic, and Synbiotics 259\u003c\/p\u003e \u003cp\u003e12.3 Human Synbiotic Types 260\u003c\/p\u003e \u003cp\u003e12.3.1 Main Prebiotics for Human Consumption 261\u003c\/p\u003e \u003cp\u003e12.3.2 Main Probiotics for Human Consumption 262\u003c\/p\u003e \u003cp\u003e12.3.3 Main Combinations of Probiotics and Prebiotics in Synbiotic Products 263\u003c\/p\u003e \u003cp\u003e12.4 Mechanism of Action of Synbiotics 263\u003c\/p\u003e \u003cp\u003e12.5 Action of Synbiotics in Humans 264\u003c\/p\u003e \u003cp\u003e12.6 Final Considerations 267\u003c\/p\u003e \u003cp\u003eAcknowledgment 268\u003c\/p\u003e \u003cp\u003eReferences 268\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Postbiotic Supplements with Nutraceutical Significance 273\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAmin Abbasi, Hedayat Hosseini, Hadi Pourjafar, Leili Aghebati Maleki, Atiyeh Ghafouri Ghotbabad, Sahar Sabahi, Parvin Orojzade, and Mohammadreza Ziavand\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 273\u003c\/p\u003e \u003cp\u003e13.2 Biological Actions of Postbiotics 274\u003c\/p\u003e \u003cp\u003e13.2.1 In Vitro Investigations of Bioactivities 274\u003c\/p\u003e \u003cp\u003e13.2.2 In Vivo Investigation of Bioactivities 278\u003c\/p\u003e \u003cp\u003e13.2.2.1 Infection Prevention 280\u003c\/p\u003e \u003cp\u003e13.2.2.2 Infection of Enteric 280\u003c\/p\u003e \u003cp\u003e13.2.2.3 Allergic Reactions 281\u003c\/p\u003e \u003cp\u003e13.2.2.4 Infections of Respiratory Tract 282\u003c\/p\u003e \u003cp\u003e13.2.2.5 Gastroenteritis 282\u003c\/p\u003e \u003cp\u003e13.2.2.6 Further Clinical Applications 283\u003c\/p\u003e \u003cp\u003e13.2.3 Postbiotics in Childhood 284\u003c\/p\u003e \u003cp\u003e13.2.3.1 Principal Applications of Postbiotics in Children 284\u003c\/p\u003e \u003cp\u003e13.2.3.2 Postbiotics for the Health of Newborns and Premature Infants 286\u003c\/p\u003e \u003cp\u003e13.3 Gut Dysbiosis Therapy Based on Mineral- Enriched Postbiotics 286\u003c\/p\u003e \u003cp\u003e13.4 Promising Use of Postbiotics in the Medical or Pharmaceutical Sectors 289\u003c\/p\u003e \u003cp\u003e13.5 Safety Regulations and Terminology Challenges 291\u003c\/p\u003e \u003cp\u003e13.6 Conclusion 293\u003c\/p\u003e \u003cp\u003eReferences 293\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Innovative Approaches for the Microbial Production of Carotenoids 301\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRajni Kumari, Monika, V Vivekanand, and Nidhi Pareek\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction to Microbial Carotenoid Production 301\u003c\/p\u003e \u003cp\u003e14.2 Carotenoids: A Structure- based Approach to Biosynthesis 303\u003c\/p\u003e \u003cp\u003e14.3 Microbial Sources of Carotenoid Production 305\u003c\/p\u003e \u003cp\u003e14.4 Factors Affecting Microbial Production of Carotenoid 306\u003c\/p\u003e \u003cp\u003e14.5 Approaches for Enhancement of Carotenoid Production 307\u003c\/p\u003e \u003cp\u003e14.5.1 Metabolic Pathway Engineering 309\u003c\/p\u003e \u003cp\u003e14.5.2 Gene Overexpressing and Knockout 310\u003c\/p\u003e \u003cp\u003e14.5.3 Fed- Batch and Continuous Fermentation 311\u003c\/p\u003e \u003cp\u003e14.5.4 Consortia Engineering 311\u003c\/p\u003e \u003cp\u003e14.5.5 CRISPR- Cas Genome Editing 312\u003c\/p\u003e \u003cp\u003e14.5.6 Stress Induction 312\u003c\/p\u003e \u003cp\u003e14.5.7 Directed Evolution 313\u003c\/p\u003e \u003cp\u003e14.6 Fermentation Processes, Bioreactor Design, and Downstream Processing 313\u003c\/p\u003e \u003cp\u003e14.7 Applications of Microbial Carotenoids 314\u003c\/p\u003e \u003cp\u003e14.7.1 Nutraceutical and Pharmaceutical Applications 314\u003c\/p\u003e \u003cp\u003e14.7.2 Food Coloring and Cosmetic Industry 315\u003c\/p\u003e \u003cp\u003e14.7.3 Antioxidant Properties and Health Benefits 315\u003c\/p\u003e \u003cp\u003e14.8 Challenges and Future Perspectives 315\u003c\/p\u003e \u003cp\u003e14.9 Conclusion 316\u003c\/p\u003e \u003cp\u003eReferences 316\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAlaa 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, Mónica L. Chávez González, José Sandoval- Cortés, Prem Prakash Srivastav, and Cristobal Noe Aguilar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 325\u003c\/p\u003e \u003cp\u003e15.2 Structure and Chemistry of Microbial 1,2- Propanediol 327\u003c\/p\u003e \u003cp\u003e15.3 Sources and Synthesis of 1,2- Propanediol 329\u003c\/p\u003e \u003cp\u003e15.3.1 Sources of Microbial 1,2- Propanediol 329\u003c\/p\u003e \u003cp\u003e15.3.2 Synthesis of 1,2- Propanediol 329\u003c\/p\u003e \u003cp\u003e15.3.2.1 Chemical Production 329\u003c\/p\u003e \u003cp\u003e15.3.2.2 Microbial Production 331\u003c\/p\u003e \u003cp\u003e15.3.2.3 Deployed Biochemical Pathways for Synthesis 333\u003c\/p\u003e \u003cp\u003e15.4 Extraction, Identification, and Characterization Process 334\u003c\/p\u003e \u003cp\u003e15.5 Nutraceutical Importance and Human Health 338\u003c\/p\u003e \u003cp\u003e15.6 Prospective Future and Research Opportunities 340\u003c\/p\u003e \u003cp\u003e15.7 Concluding Remarks 342\u003c\/p\u003e \u003cp\u003eReferences 343\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Innovations in the Production of Multivitamins in Microbial Factories 349\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eNupur, Mohit Kumar, Aditi Singh, Neeraj Agarwal, Narendra Kumar, and Santosh Kumar Mishra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 349\u003c\/p\u003e \u003cp\u003e16.1.1 Overview and Classification of Multivitamins 350\u003c\/p\u003e \u003cp\u003e16.1.2 Definition and Need of Microbial Factories 350\u003c\/p\u003e \u003cp\u003e16.2 Microbial Factories for Multivitamin Production 350\u003c\/p\u003e \u003cp\u003e16.2.1 Role of Microbial Factories in Vitamin Synthesis 353\u003c\/p\u003e \u003cp\u003e16.2.2 Advantages of Using Microbial Factories 353\u003c\/p\u003e \u003cp\u003e16.2.3 Types of Microorganisms Used in Multivitamin Production 354\u003c\/p\u003e \u003cp\u003e16.3 Innovations in Multivitamin Production 354\u003c\/p\u003e \u003cp\u003e16.3.1 Genetic Engineering Techniques for Enhanced Vitamin Synthesis 354\u003c\/p\u003e \u003cp\u003e16.3.2 Optimization of Fermentation Processes 359\u003c\/p\u003e \u003cp\u003e16.3.3 Novel Approaches for Vitamin Extraction and Purification 359\u003c\/p\u003e \u003cp\u003e16.3.4 Advances in Encapsulation and Delivery Systems 360\u003c\/p\u003e \u003cp\u003e16.4 Current Scenario and Future Prospects 360\u003c\/p\u003e \u003cp\u003eReferences 360\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 An Overview of GABA Production by Microorganisms 365\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHend Altaib, Mahmoud A. M. El- Nouby, and Yassien Badr\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 365\u003c\/p\u003e \u003cp\u003e17.2 Chemical Structure and Biosynthesis of GABA 366\u003c\/p\u003e \u003cp\u003e17.3 Physiological and Biological Functions of GABA for Microorganisms and Carrier Hosts 366\u003c\/p\u003e \u003cp\u003e17.3.1 Role in Microorganisms 366\u003c\/p\u003e \u003cp\u003e17.3.2 Role of Microbial GABA for the Carrier Host 369\u003c\/p\u003e \u003cp\u003e17.3.3 Role of GABA in Plants 369\u003c\/p\u003e \u003cp\u003e17.4 Applications for GABA 370\u003c\/p\u003e \u003cp\u003e17.5 Critical Parameters for Enhanced Microbial GABA Production from Microorganisms 372\u003c\/p\u003e \u003cp\u003e17.5.1 Optimizing Fermentation Process (Type of Fermentation– Substrate– pH) 372\u003c\/p\u003e \u003cp\u003e17.5.1.1 The Effect of Media Additives and Fermentation– Substrate 378\u003c\/p\u003e \u003cp\u003e17.5.1.2 The Effect of pH 378\u003c\/p\u003e \u003cp\u003e17.5.1.3 Temperature Influence 379\u003c\/p\u003e \u003cp\u003e17.5.1.4 Cultivation Time Impact 380\u003c\/p\u003e \u003cp\u003e17.5.2 Methodology of Design of Experiments (DOE) 380\u003c\/p\u003e \u003cp\u003e17.5.3 Genetic Engineering 381\u003c\/p\u003e \u003cp\u003e17.5.4 Physiology- oriented Engineering 382\u003c\/p\u003e \u003cp\u003e17.5.5 Co- culture Engineering 383\u003c\/p\u003e \u003cp\u003e17.6 Models of Engineered GABA Producer Organisms 383\u003c\/p\u003e \u003cp\u003e17.6.1 Corynebacterium 383\u003c\/p\u003e \u003cp\u003e17.6.2 Lab 384\u003c\/p\u003e \u003cp\u003e17.6.3 Bifidobacterium 385\u003c\/p\u003e \u003cp\u003e17.6.4 E. coli 386\u003c\/p\u003e \u003cp\u003e17.7 Conclusion 386\u003c\/p\u003e \u003cp\u003eAbbreviations 387\u003c\/p\u003e \u003cp\u003eReferences 387\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Promising GRAS Strains for Production of Nutraceuticals 399\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSanjay Kala, Shashank Singh, Chayanika Kala, and Anurag Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 399\u003c\/p\u003e \u003cp\u003e18.1.1 Nutraceuticals 399\u003c\/p\u003e \u003cp\u003e18.1.2 Generally Regarded As Safe (GRAS) Strains 400\u003c\/p\u003e \u003cp\u003e18.1.3 Lactobacillus Strains 400\u003c\/p\u003e \u003cp\u003e18.1.4 Bifidobacterium Strains 401\u003c\/p\u003e \u003cp\u003e18.1.5 Saccharomyces Species 402\u003c\/p\u003e \u003cp\u003e18.1.6 Bacillus Species 403\u003c\/p\u003e \u003cp\u003e18.1.7 Streptococcus Species 404\u003c\/p\u003e \u003cp\u003e18.1.8 Enterococcus faecium 405\u003c\/p\u003e \u003cp\u003e18.1.9 Propionibacterium freudenreichii 405\u003c\/p\u003e \u003cp\u003e18.1.10 Clostridium butyricum 406\u003c\/p\u003e \u003cp\u003e18.1.11 Leuconostoc mesenteroides 406\u003c\/p\u003e \u003cp\u003e18.1.12 Escherichia coli Nissle 406\u003c\/p\u003e \u003cp\u003e18.1.13 Torulaspora delbrueckii 407\u003c\/p\u003e \u003cp\u003e18.1.14 Corynebacterium glutamicum 407\u003c\/p\u003e \u003cp\u003e18.1.15 Yarrowia lipolytica 408\u003c\/p\u003e \u003cp\u003e18.2 Conclusion 408\u003c\/p\u003e \u003cp\u003eAcknowledgment 408\u003c\/p\u003e \u003cp\u003eConflict of Interest 409\u003c\/p\u003e \u003cp\u003eReferences 409\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Microalgae: A Sustainable Source for Next- Generation Nutraceuticals 413\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eNeha Goel and Poonam Choudhary\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 413\u003c\/p\u003e \u003cp\u003e19.2 Microalgae: A Source for Nutraceutical Products 414\u003c\/p\u003e \u003cp\u003e19.2.1 Microalgae and Its Biological Importance 415\u003c\/p\u003e \u003cp\u003e19.2.2 Nutraceuticals from Microalgae: Types and Significance 420\u003c\/p\u003e \u003cp\u003e19.2.2.1 Dietary Supplements 420\u003c\/p\u003e \u003cp\u003e19.2.2.2 Functional and Medicinal Foods 422\u003c\/p\u003e \u003cp\u003e19.2.2.3 Pharmaceuticals 424\u003c\/p\u003e \u003cp\u003e19.3 Bioprocess Development of Nutraceutical Products 429\u003c\/p\u003e \u003cp\u003e19.3.1 Bioprocessing of Microalgal Nutraceuticals 429\u003c\/p\u003e \u003cp\u003e19.3.2 Downstream Processing Techniques for Product Recovery 430\u003c\/p\u003e \u003cp\u003e19.3.2.1 Cell Recovery 430\u003c\/p\u003e \u003cp\u003e19.3.2.2 Cell Disruption 431\u003c\/p\u003e \u003cp\u003e19.3.2.3 Product Purification 435\u003c\/p\u003e \u003cp\u003e19.3.2.4 Product Polishing 436\u003c\/p\u003e \u003cp\u003e19.4 Economics and Market Demand of Nutraceuticals from Microalgae 436\u003c\/p\u003e \u003cp\u003e19.5 Conclusion 438\u003c\/p\u003e \u003cp\u003eReferences 439\u003c\/p\u003e \u003cp\u003eIndex 000\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eSudhir Pratap Singh\u003c\/b\u003e is Professor in the Department of Industrial Biotechnology at the Gujarat Biotechnology University in Gandhinagar, Gujarat, India. He works in gene mining and biocatalyst engineering for enzymatic production of industrial biomolecules. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eSantosh Kumar Upadhyay\u003c\/b\u003e is Assistant Professor in the Department of Botany at Panjab University in Chandigarh, India. He works in plant molecular biology for the isolation and characterization and recombinant production of various defense related and industrial proteins.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn exploration of the latest advances in the application of microbial nutraceuticals in healthcare, food production, and agriculture\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eMicrobial Nutraceuticals: Products and Processes\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003eReaders will also find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough introduction to symbiotic products with nutraceutical impact\u003c\/li\u003e\n\u003cli\u003eComprehensive explorations of postbiotic supplements with nutraceutical significance\u003c\/li\u003e\n\u003cli\u003ePractical discussions of microbial production of carotenoids\u003c\/li\u003e\n\u003cli\u003eComplete treatments of microbial engineering for multivitamin production\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThis 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989619294437,"sku":"NP9781394241507","price":195.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394241507.jpg?v=1761784835","url":"https:\/\/k12savings.com\/products\/microbial-nutraceuticals-isbn-9781394241507","provider":"K12savings","version":"1.0","type":"link"}