Table Of Content

Microbial Enzymes in Production of Functional Foods and Nutraceuticals This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals discusses how to use them commercially. Chapters include enzyme sources, processing, and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students, academicians, and industry experts in food science and applied microbiology. Microbial Enzymes in Production of Functional Foods and Nutraceuticals Edited by Amit Kumar Rai Ranjna Sirohi Luciana Porto de Souza Vandenberghe Parameswaran Binod First Edition published 2023 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 and by CRC Press 4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN CRC Press is an imprint of Taylor & Francis Group, LLC © 2023 selection and editorial matter, Amit Kumar Rai, Ranjna Sirohi, Luciana Porto de Souza Vandenberghe, and Parameswaran Binod; individual chapters, the contributors Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. 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ISBN: 978-1-032-31756-4 (hbk) ISBN: 978-1-032-31757-1 (pbk) ISBN: 978-1-003-31116-4 (ebk) DOI: 10.1201/9781003311164 Typeset in Times by KnowledgeWorks Global Ltd. Contents Preface..............................................................................................................................................vii About the Authors .............................................................................................................................ix List of Contributors ...........................................................................................................................xi SECTION I Introduction and Perspective Chapter 1 Microbial Enzymes for Production of Functional Foods and Nutraceuticals ..............3 Kalivarathan Divakar, Muthu Suryia Prabha, Parameswaran Binod, and Palanisamy Athiyaman Balakumaran SECTION II Sources of Microbial Enzymes for Nutraceutical Production Chapter 2 Enzymes from Lactic Acid Bacteria for Nutraceuticals Production ..........................25 Mousumi Ray, Ashwini Manjunath, Rwivoo Baruah, and Prakash M. Halami Chapter 3 Fungal Enzymes for Applications in Functional Food Industry ................................45 Susan Grace Karp, Jéssica Aparecida Viesser, Maria Giovana Binder Pagnoncelli, Fernanda Guilherme Prado, Leticia Schneider Fanka, Walter José Martínez-Burgos, Fernanda Kelly Mezzalira, and Carlos Ricardo Soccol Chapter 4 Enzymes from Bacillus spp. for Nutraceutical Production ........................................65 Luiz Alberto Junior Letti, Leonardo Wedderhoff Herrmann, Rafaela de Oliveira Penha, Ariane Fátima Murawski de Mello, Susan Grace Karp, and Carlos Ricardo Soccol SECTION III Specific Microbial Enzymes and Their Application in Functional Foods Production Chapter 5 Microbial Production and Application of Pullulanases .............................................91 Krishna Gautam, Poonam Sharma, Pallavi Gupta, and Vivek Kumar Gaur Chapter 6 Microbial Proteases for Production of Bioactive Peptides .......................................109 Divyang Solanki, Reena Kumari, Sangeeta Prakash, Amit Kumar Rai, and Subrota Hati v vi Contents Chapter 7 Microbial Enzymes for the Production of Xylooligosaccharides .............................131 Cristina Álvarez, Elia Tomás-Pejó, Cristina González-Fernández, and María José Negro Chapter 8 Microbial Enzymes for Production of Fructooligosaccharides................................153 Kim Kley Valladares-Diestra, Luciana Porto de Souza Vandenberghe, Dão Pedro de Carvalho Neto, Luis Daniel Goyzueta-Mamani, and Carlos Ricardo Soccol Chapter 9 Enzymes for Lactose Hydrolysis and Transformation .............................................173 Ariane Fátima Murawski de Mello, Luciana Porto de Souza Vandenberghe, Clara Matte Borges Machado, Agnes de Paula Scheer, Aline B. Argenta, Gilberto Vinicius de Melo Pereira, Alexander da Silva Vale, and Carlos Ricardo Soccol Chapter 10 Microbial Enzymes for Reduction of Antinutritional Factors .................................195 Adenise Lorenci Woiciechowski, Maria Giovana Binder Pagnoncelli, Thamarys Scapini, Fernanda Guilherme Prado, Fernanda Kelly Mezzalira, Carolina Mene Savian, and Carlos Ricardo Soccol Chapter 11 Microbial Enzymes for the Recovery of Nutraceuticals from Agri-Food Waste ....219 Sri Charan Bindu Bavisetty, Nur Maiyah, Shahrim Ab Karim, Dave Jaydeep Pinakin, Wahyu Haryati Maser, Kantiya Petsong, Theeraphol Senphan, Ali Muhammed Moula Ali SECTION IV Technologies for Improved Enzyme Systems for Nutraceutical Production Chapter 12 Molecular Engineering of Microbial Food Enzymes ..............................................251 Ammini Naduvanthar Anoopkumar, Embalil Mathachan Aneesh, Aravind Madhavan, Parameswaran Binod, Mukesh Kumar Awasthi, Mohammed Kuddus, Ashok Pandey, Laya Liz Kuriakose, and Raveendran Sindhu Chapter 13 Metagenomics for the Identification of Microbial Enzymes for Nutraceutical Production ................................................................................................................263 Pratyusha Patidar and Tulika P. Srivastava Chapter 14 CRISPR Technology for Probiotics and Nutraceuticals Production ........................283 Jalaja Vidya, Yesodharan Vysakh, and Anand Krishnan Index ..............................................................................................................................................301 Preface The book entitled Microbial Enzymes in Production of Functional Foods and Nutraceuticals is part of a book series that is published with the partnership of Taylor & Francis Group and the Biotech Research Society, India (BRSI). Application of microbial enzymes in the functional food industry is gaining popularity due to their advancement in production-specific nutraceuticals using novel microbial enzymes with unique properties. Microbial enzymes have been applied on different food substrates to produce nutraceuticals with a wide range of health benefits as well as reduction of antinutritional factors. These enzymes are also applied for recovery of nutraceuticals from agri-food processing by-products. Due to the increasing demand for enzymes in the functional food industry, they are produced using native microorganisms as well as genetically modified candidates with improved properties. Enzymes produced using Bacillus species, lactic acid bacteria, and fungi have been characterized and applied for production of a wide range of nutraceuticals. This book covers a broad range of topics related to microbial enzymes, their sources, and application in the production of functional foods. The contribution of experts from the scientific community in specific areas of microbial enzymes from different parts of the globe is compiled in this book. The book has four sections including (1) introductory and perspective chapter, (2) sources of microbial enzymes for nutraceutical production, (3) specific microbial enzymes and their application in functional foods production, and (4) technologies for improved enzyme systems for nutraceutical production. The biocatalysts that have been applied for the production of value-added nutraceuticals mainly include proteases, and specific carbohydrate active enzymes (pullulanases, β-galactosidases, β-glucosidase, xylanase, etc.) are discussed. There are specific chapters on different microbial enzymes for the production of value-added molecules. The value-added molecules produced and modified using microbial enzymes include bioactive peptides, galactooligosaccharides, resistant starch, fructooligosaccharides, and free polyphenols. There are separate chapters on the application of microbial enzymes on the reduction/transformation of antinutritional factors and lactose. The bioactive compounds produced on enzymatic treatment are responsible for specific health benefits including antioxidant, anticancer, antihy- pertensive, cardioprotective, and prebiotic activities that are discussed in different chapters. The strategic approach of applying enzyme technologies for the production of high-value nutraceuticals from agri-food processing waste is also described. The scientific information on mining genes from metagenomes and genetic modification of microbial enzymes for improving their cat- alytic capacity providing economical alternatives to chemical industrial processes for functional food production is provided in this book. Due to increasing global demand for functional foods with specific health benefits, microbial enzymes are gaining popularity. This book on microbial enzymes provides comprehensive information on current enzyme technologies related to the production of functional foods. We sincerely appreciate the contribution of scientific experts from different countries for shar- ing their knowledge on microbial enzyme technologies for the functional food industry and health sector during the pandemic period. We strongly believe that this book provides enriched scientific information that will be useful for researchers, students, academicians, and industry experts in food biotechnology and applied microbiology. We are grateful to reviewers for their sincere efforts and acknowledge them for their contribution in the critical review of the chapters. We sincerely acknowledge Prof. Ashok Pandey, Chief Mentor, BRSI, and Managing Editor of the series and the BRSI for providing us the opportunity to prepare this book and guiding us during the editing and publication process for bringing this book in the final form. We thank the team of Taylor & Francis Group including Dr. Gagandeep Singh, Senior Publisher, Ms. Madhurima Kahali, Editor II (Life Sciences), vii viii Preface Ms. Neha Bhatt, Editorial Assistant, CRS Press, and the entire team at CRC Press/Taylor & Francis Group for their consistent support during the publication process. Editors Amit Kumar Rai Ranjna Sirohi Luciana Porto de Souza Vandenberghe Parameswaran Binod About the Authors Dr Amit Kumar Rai is Scientist (C) at the Institute of Bioresources and Sustainable Development, Mizoram Node, Aizawl, India. He completed his doctorate from CSIR – Central Food Technological Research Institute, Mysore. His major area of interest is food biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms. He has developed bioprocess for production of milk and legume-based bioactive peptides enriched fermented products that can be beneficial during oxidative stress and hypertension. He has filed 4 patents, 102 publications, including 73 research and review papers, 3 books, and 26 book chapters to his credit. Dr Ranjna Sirohi is an Assistant Professor with the University of Petroleum and Energy Studies, Uttarakhand, India. She has served as a post doctorate researcher at Korea University, Seoul, South Korea. She completed her doctorate in Process and Food Engineering from G.B. Pant University of Agriculture and Technology, Pantnagar, India. She has worked as researcher at École Polytechnique Fédérale de Lausanne, Switzerland. Her major research interests are bioprocess technology, food and food waste valorization, waste to wealth, and biofuels. She has 94 publications including 60 research and review papers, 13 book chapters, 7 popular articles, and 14 conference proceedings to her credit. Dr Luciana Porto de Souza Vandenberghe is a Full Professor with the Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil. She is a member of the Bioprocess Engineering and Biotechnology Graduation Program at UFPR. Dr. Vandenberghe obtained her PhD in Génie de Procédés Industriels – Biotechnologie from Université de Technologie de Compiègne (2000), France. Her areas of interest include bioprocess engineering and biotechnology and industrial microbiology, with focus on valorization of solid and liquid agro-industrial sub- products through submerged and solid-state fermentation for biomolecules production including industrial enzymes, organic acids, biopolymers, and plant growth hormones. She has published 136 papers, 60 book chapters, and 25 deposed patents. Dr Parameswaran Binod is a Principal Scientist with the Microbial Processes and Technology Division of CSIR – National Institute for Interdisciplinary Science and Technology, Trivandrum, India. He obtained his PhD in Biotechnology from the University of Kerala, Thiruvananthapuram, India. He worked as a post-doctoral Fellow at the Korea Institute of Energy Research, Daejeon, South Korea, and later joined as scientist at CSIR – National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India. His research interests include biomass to fuels and chemicals, biopolymers, and enzyme technology. He has more than 200 publications with h-index of 48. His name is listed in the world’s top 2% of scientists for the whole career as per the study by Stanford University and Elsevier in the year 2020. ix