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Biotechnological Modes of Xylooligosaccharides Production from Waste Biomass: An Economic and Ecological Approach
Published in Prakash K. Sarangi, Latika Bhatia, Biotechnology for Waste Biomass Utilization, 2023
Latika Bhatia, Khageshwari Karsh, Suman Sahu, Dilip Kumar Sahu, Sonia Johri
In the current scenario, where the health of the majority of the population around the globe is compromised due to many reasons, the attention has now shifted to consuming functional foods. These foods are categorized as special food as they promote health and prevent diseases. Prebiotics are one of the chief categories of functional foods. Few factors govern when an ingredient is to be recognized as prebiotic. Prebiotic can tolerate gastric acidity. It gets fermented by intestinal microbiota. Prebiotics has the property to discriminately excite the development and/or physiological action of those intestinal microbiotas that support health and well-being (Manap, 2012). Though the microbiota of individuals differs extensively, there are a few organisms like bifidobacteria and lactobacilli that are common in all individuals. Their prominence or deficiency are deciding factors of health, as their dominance specifies good health. The prebiotic activity supports the growth of these vital organisms, and hence, is considered a basic principle (Saman et al., 2016; Bode, 2009).
Algae as Food and Nutraceuticals
Published in Sanjeet Mehariya, Shashi Kant Bhatia, Obulisamy Parthiba Karthikeyan, Algal Biorefineries and the Circular Bioeconomy, 2022
Chetan Aware, Virdhaval Nalavade, Rahul Jadhav, Shashi Kant Bhatia, Yung-Hun Yang, Jyoti Jadhav, Ranjit Gurav
Prebiotics are defined as “microbial digested specific fermented substances that alter specific alterations in the gastrointestinal microflora either in the composition and/or activity that bestow benefits to host well-being” (Roberfroid, 2007). These selectively fermented substances, known as prebiotics, include increased fermentable polysaccharides content or glycoprotein. They act as a growth stimulant on bifidobacteria and some probiotic gram-positive bacteria (Lactobacillus sp., Streptococcus sp., Bifidobacterium sp., Lactococcus sp., and Saccharomyces sp.). The commonly used prebiotics in the human and animal diet are lactulose, galacto-oligosaccharides (GOS), arabinose, fructooligosaccharides (FOS), mannan-oligosaccharides, raffinose, inulin, xylooligosaccharides, lactosucrose, malto-oligosaccharides (MOS), and resistant starch (RS), present in onion, garlic, chicory, asparagus, bananas, tomatoes, artichoke, leek, etc. (Gupta, 2017).
Advances in Nanonutraceuticals: Indian Scenario
Published in Harishkumar Madhyastha, Durgesh Nandini Chauhan, Nanopharmaceuticals in Regenerative Medicine, 2022
Amthul Azeez, Mubeen Sultana, Lucky, Noorjahan
Certain fibrous, dietary foods are considered to be probiotic, as these fibrous foods initiate the multiplication of certain, host microbes, which are beneficial to the host, as they help in the digestion of fibrous food and aid in the good maintenance of the digestive tract. These are abundantly found in soybeans, raw oats, breast milk, etc. Prebiotics, apart from maintaining the gut health is known to aid in the clearance of cholesterol, prevention of constipation and minimise the risk of obesity, these prebiotics, also known to be antioxidant, anti-cancerous agents, thereby protecting colon and other organs, from cancerous damage and reduce the risk of cardiovascular diseases. Another group of nonpathogenic microorganisms is known as probiotics. These promote host health if used appropriately in a regular diet or also as dietary supplements (Ravindran et al. 2015). They occur in natural environments, in various foods, and also in gut microbiota. The majority of probiotics are present as gram-positive bacteria such as Bacillus sp, Lactobacillus sp., yeast species such as Saccharomyces cerevisiae. These probiotics can efficiently attach to the gut epithelium and eliminate pathogenic microbes, thereby ensuring healthy immune progression. Beneficial effects of probiotics upon human health include that they are quite efficient as anticancer (Lidia et al. 2019), antiallergic (Chen et al. 2018) and anti-diabetic (Koh et al. 2018) agents. They are also known for their antiobesity (Choi et al. 2019), antipathogenic (Hsu et al. 2018) and anti-inflammatory effects (Rocha-Ramirez et al. 2020).
Effects of 24-week prebiotic intervention on self-reported upper respiratory symptoms, gastrointestinal symptoms, and markers of immunity in elite rugby union players.
Published in European Journal of Sport Science, 2023
C. Parker, K.A. Hunter, M.A. Johnson, G.R. Sharpe, G.R. Gibson, G.E. Walton, C. Poveda, B. Cousins, N.C. Williams
The profile, genetic material, and functional activity of the gut microbial community (the gut microbiome) have a substantial influence on systemic immunity (Roberfroid et al., 2010). Manipulation of the gut microbiome is possible through dietary intervention, most commonly through pro- or prebiotic dietary supplements. This may provide a potential strategy to help reduce URS and GIS in team sport athletes. Probiotic supplementation has been shown to reduce URS incidence in active runners (Cox et al., 2010; Gleeson et al., 2011; Strasser et al., 2016). This improvement was attributed to better maintenance of salivary immunoglobulin A (sIgA) (Gleeson et al., 2011), an antibody which provides the initial barrier of defence against invading pathogens. Furthermore, a recent 2022 update to a Cochrane meta-analysis concluded that probiotics reduced the number and duration of URS episodes in adults and children (Zhao et al., 2022). Similarly in elite rugby union, the use of a multi-strain probiotic showed a trend for ∼2 day reduction in the duration of URS (Haywood et al., 2014). Currently, the variety of probiotic strains used across different studies creates uncertainty as to which may be most beneficial for athlete health.
Novel freeze-drying matrix for enhancing viability of probiotic supplemented milkshake during simulated in vitro digestion
Published in Preparative Biochemistry & Biotechnology, 2022
Chakravarthy Muninathan, Megavarshini Poompozhilan, Srisowmeya Guruchandran, Adithya Jairam Viswanath Kalyan, Nandhini Devi Ganesan
Probiotics can be referred to live microbes intended for human consumption in adequate amounts for health benefits. Probiotics are rich in fermented products like curd, buttermilk, yogurt, cheese, kombucha, etc. The limitations of sensorial unacceptability of fermented foods anticipate fresh non-fermented foods with probiotic benefits. The increasing recognition for probiotics in the recent past has increased the studies on various probiotic organisms, prebiotic compounds and strategies to improve their efficiency.[1] However, manufacturers are supposed to declare and ensure that at least 106–107 CFU/mL viable probiotic cells are present at the time of consumption to ensure desired benefits. The major challenges confronted in maintaining the probiotic count in the finished product is the food processing conditions and storage factors exhibiting deteriorating effect on the nutrients and viable cell count. Other post-consumption factors resulting in probiotic loss include oxidative stress and the non-availability of supporting food matrix to withstand gastrointestinal stress.[2] To increase microbial management in the gastrointestinal tract, a combination of probiotics and prebiotics is anticipated. In such synbiotic formulations, the medium should protect cells from adverse conditions, gastro-intestinal stress and extend storage stability which is dependent on the properties of the matrix and the encapsulation method employed.[3]
Current status and future prospects of biological routes to bio-based products using raw materials, wastes, and residues as renewable resources
Published in Critical Reviews in Environmental Science and Technology, 2022
Ji-Young Lee, Sung-Eun Lee, Dong-Woo Lee
Prebiotics, including galacto-oligosaccharides, fructo-oligosaccharides (FOS), lactulose, lactosucrose, and inulin, are non-digestible oligosaccharides that serve as substrates for probiotics. To the host, prebiotics provide various health benefits including immunomodulatory effects, antioxidant properties, and anticancer activities. Thus, prebiotic compounds are applied to fortify food products and animal feeds, supplemented in cosmetics and pharmaceuticals, and even added to agricultural products (Varzakas et al., 2018). To date, most processes for preparing food-grade prebiotics from biomass have involved chemical synthesis or enzymatic production using glycosidases or glycosyl transferases (Panesar et al., 2013). However, microbial production of FOS from agro-industrial residues (e.g., corn cobs, coffee silverskin, and cork oak) was successfully demonstrated using Aspergillus japonicus and solid-state fermentation (Mussatto & Teixeira, 2010) (Table 2).