Microbial Functional Foods and Nutraceuticals

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Universidade Federal da Fronteira Sul (UFFS), Brazil. Volha (Olga) Shapaval. Norwegian University of Life Sciences, Aas, Norway. Luiz Antonio de Oliveira.
Microbial Functional Foods and Nutraceuticals

Microbial Functional Foods and Nutraceuticals Edited by

Vijai Kumar Gupta

Tallinn University of Technology, Tallinn, Estonia

Helen Treichel

Universidade Federal da Fronteira Sul (UFFS), Brazil

Volha (Olga) Shapaval

Norwegian University of Life Sciences, Aas, Norway

Luiz Antonio de Oliveira

Instituto Nacional de Pesquisas da Amazônia in Manaus, Brazil

Maria G. Tuohy

National University of Ireland Galway, Galway, Ireland

This edition first published 2018 © 2018 John Wiley & Sons Ltd All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions. The right of Vijai Kumar Gupta, Helen Treichel, Volha (Olga) Shapaval, Luiz Antonio de Oliveira and Maria G. Tuohy to be identified as the authors of the editorial material in this work has been asserted in accordance with law. Registered Offices John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial Office The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com. Wiley also publishes its books in a variety of electronic formats and by print‐on‐demand. Some content that appears in standard print versions of this book may not be available in other formats. Limit of Liability/Disclaimer of Warranty The publisher and the authors make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of fitness for a particular purpose. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for every situation. In view of ongoing research, equipment modifications, changes in governmental regulations, and the constant flow of information relating to the use of experimental reagents, equipment, and devices, the reader is urged to review and evaluate the information provided in the package insert or instructions for each chemical, piece of equipment, reagent, or device for, among other things, any changes in the instructions or indication of usage and for added warnings and precautions. The fact that an organization or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or the publisher endorses the information the organization or website may provide or recommendations it may make. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this works was written and when it is read. No warranty may be created or extended by any promotional statements for this work. Neither the publisher nor the author shall be liable for any damages arising here from. Library of Congress Cataloging‐in‐Publication Data Names: Gupta, Vijai Kumar, editor. | Treichel, Helen, editor. | Shapaval, Volha, editor. |   Oliveira, Luiz Antonio de, editor. | Tuohy, Maria G., editor. Title: Microbial functional foods and nutraceuticals / edited by Vijai K. Gupta,   Helen Treichel, Volha Shapaval, Luiz Antonio de Oliveira, Maria Tuohy. Description: Hoboken, NJ : John Wiley & Sons, 2017. | Includes index. | Identifiers: LCCN 2017027918 (print) | LCCN 2017040991 (ebook) |   ISBN 9781119048978 (pdf ) | ISBN 9781119048992 (epub) | ISBN 9781119049012 (cloth) Subjects: LCSH: Functional foods. | Microorganisms–Health aspects. Classification: LCC QP144.F85 (ebook) | LCC QP144.F85 M537 2017 (print) |   DDC 572/.429–dc23 LC record available at https://lccn.loc.gov/2017027918 Cover Design: Wiley Cover Image: (Background) Courtesy of Vijai Kumar Gupta and Maria Tuohy; (Image insets) © 3Dalia/Shutterstock; © Alexander Raths/Shutterstock; © deliormanli/iStockphoto Set in 10/12pt Warnock by SPi Global, Pondicherry, India 10 9 8 7 6 5 4 3 2 1

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Contents List of Contributors  vii 1 Microalgae as a Sustainable Source of Nutraceuticals  ­Md Nazmul Islam, Faisal Alsenani, and Peer M. Schenk

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2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance  21 Neha Panjiar, Shashank Mishra, Ajar Nath Yadav, and Priyanka Verma 3 Seaweed Carotenoid, Fucoxanthin, as Functional Food  Nissreen Abu‐Ghannam and Emer Shannon

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4 Functional Foods from Mushroom  65 Vinay Basavegowda Raghavendra, Chandrasekar Venkitasamy, Zhongli Pan, and Chandra Nayak 5 Microbial Production of Organic Acids  Ram Naraian and Simpal Kumari

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6 Microbes as a Source for the Production of  Food Ingredients  123 ­Charu Gupta and Dhan Prakash 7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives  149 Ozlem Ateş and Ebru Toksoy Oner 8 Microbial Fibrinolytic Enzyme Production and Applications  175 E­ ssam Kotb 9 Microbial Products Maintain Female Homeostasis  215 Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar, and Vinod Singh

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Contents

10 Production of High‐Quality Probiotics by Fermentation  235 Marimuthu Anandharaj, Rizwana Parveen Rani, and Manas R. Swain 11 Probiotics and Their Health Benefits  267 Michelle Fleet and Pattanathu K.S.M. Rahman 12 Nutritional Potential of Auricularia auricula‐judae and Termitomyces umkowaan – The Wild Edible Mushrooms of  South‐Western India  281 Namera C. Karun, Kandikere R. Sridhar, and Cheviri N. Ambarish Index  303

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List of Contributors Nissreen Abu‐Ghannam

Marimuthu Anandharaj

School of Food Science and Environmental Health Dublin Institute of Technology Dublin Ireland

Agricultural Biotechnology Research Center Academia Sinica Taipei Taiwan

Faisal Alsenani

Ozlem Ateş

Algae Biotechnology Laboratory School of Agriculture and Food Sciences University of Queensland Brisbane Queensland Australia Cheviri N. Ambarish

Department of Biosciences Mangalore University Mangalagangotri Mangalore Karnataka India Sarika Amdekar

Department of Microbiology Barkatullah University Habibganj Bhopal Madhya Pradesh India

Department of Genetics and Bioengineering Nisantasi University Istanbul Turkey Michelle Fleet

School of Science and Engineering Teesside University Middlesbrough UK Charu Gupta

Amity Institute for Herbal Research and Studies Amity University UP Noida India Vijai Kumar Gupta

Tallinn University of Technology Tallinn Estonia

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List of Contributors

Md Nazmul Islam

Algae Biotechnology Laboratory School of Agriculture and Food Sciences University of Queensland Brisbane Queensland Australia Namera C. Karun

Department of Biosciences Mangalore University Mangalagangotri Mangalore Karnataka India Mayuri Khare

Department of Microbiology Barkatullah University Habibganj Bhopal Madhya Pradesh India Essam Kotb

Research Laboratory of Bacteriology Department of Microbiology Faculty of Science Zagazig University Zagazig Egypt Avnish Kumar

Department of Biotechnology Dr. B. R. Ambedkar University Agra India Simpal Kumari

Department of Biotechnology Mushroom Training and Research Centre

Faculty of Science Veer Bahadur Singh Purvanchal University Jaunpur (UP) India Shashank Mishra

Department of Bio‐Engineering Birla Institute of Technology Mesra Ranchi Jharkhand India; Biotech Park Lucknow Uttar Pradesh India Ram Naraian

Department of Biotechnology Mushroom Training and Research Centre Faculty of Science Veer Bahadur Singh Purvanchal University Jaunpur (UP) India Chandra Nayak

Department of Studies in Biotechnology Mangalore University Mangalagangotri Mangalore Karnataka India Ebru Toksoy Oner

IBSB Department of Bioengineering Marmara University Istanbul Turkey Zhongli Pan

Department of Biological and Agricultural Engineering

List of Contributors

University of California Davis California USA; Healthy Processed Foods Research Unit USDA‐ARS‐WRRC Albany USA Neha Panjiar

Department of Bio‐Engineering Birla Institute of Technology Mesra Ranchi Jharkhand India

Peer M. Schenk

Algae Biotechnology Laboratory School of Agriculture and Food Sciences University of Queensland Brisbane Queensland Australia Emer Shannon

School of Food Science and Environmental Health Dublin Institute of Technology Dublin Ireland Vivek Kumar Shrivastava

Amity Institute for Herbal Research and Studies Amity University UP Noida India

Department of Microbiology College of Life Sciences Cancer Hospital and Research Institute Gwalior Madhya Pradesh India

Vinay Basavegowda Raghavendra

Vinod Singh

Dhan Prakash

Department of Biological and Agricultural Engineering University of California Davis California USA Pattanathu K.S.M. Rahman

School of Science and Engineering Teesside University Middlesbrough UK Rizwana Parveen Rani

Gandhigram Rural Institute Department of Biology Tamil Nadu India

Department of Microbiology Barkatullah University Habibganj Bhopal Madhya Pradesh India Kandikere R. Sridhar

Department of Biosciences Mangalore University Mangalagangotri Mangalore Karnataka India Manas R. Swain

Department of Biotechnology Indian Institute of Technology Madras Chennai India

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List of Contributors

Chandrasekar Venkitasamy

Ajar Nath Yadav

Department of Biological and Agricultural Engineering University of California Davis California USA

Department of Biotechnology Akal College of Agriculture Eternal University Baru Sahib India

Priyanka Verma

Department of Microbiology Akal College of Basic Science Eternal University Baru Sahib India

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10 Production of High‐Quality Probiotics by Fermentation Marimuthu Anandharaj1, Rizwana Parveen Rani2, and Manas R. Swain3* 1

Agricultural Biotechnology Research Center, Academia Sinica, Taipei, Taiwan Gandhigram Rural Institute, Department of Biology, Tamil Nadu, India 3 Department of Biotechnology, Indian Institute of Technology Madras, Chennai, India 2

*Corresponding author e-mail: [email protected]

­Introduction Over recent years, our knowledge of intestinal microbiota and m ­ odulating factors, and interest in supplementing various types of food products with probiotic bacteria has grown significantly. Probiotics are defined as live micro‐organisms or a product containing viable micro‐organisms in sufficient numbers to alter the microflora (mainly lactobacilli and bifidobacteria) which when administered in adequate amounts confer a health benefit on the host (Lacroix and Yildirim 2007). The most extensively used probiotics are lactobacilli, bifidobacteria, bacilli, and yeasts (Hasler 2002; Kołozyn‐Krajewskaa and Dolatowski 2012). These probiotic strains, which are the major microbiota of the human gut, may provide protection against gastrointestinal disorders including gastrointestinal infections and inflammatory bowel diseases (Mitsuoka 1982; Salminen et al. 1998). Probiotic lactic acid bacteria are thought to be beneficial to human health and therefore, a wide variety of lactic acid bacteria strains are available in both traditional fermented foods and in supplement form (Kourkoutas et al. 2005). A major development has been foods fortified with probiotics and prebiotics, which enhance health‐promoting microbiota in the intestine when consumed in a regular diet (Hasler 2002). In recent years, functional food and beverage consumption has increased tremendously and the global market has grown from $33 ­billion in 2000 to $176.7 billion in 2013, which accounts for 5% of the Microbial Functional Foods and Nutraceuticals, First Edition. Edited by Vijai Kumar Gupta, Helen Treichel, Volha (Olga) Shapaval, Luiz Antonio de Oliveira, and Maria G. Tuohy. © 2018 John Wiley & Sons Ltd. Published 2018 by John Wiley & Sons Ltd.