Functional Foods

and

Biotechnology
edited by

Kalidas Shetty
Gopinadhan Paliyath
Anthony L. Pometto
Robert E. Levin

Boca Raton London New York

CRC is an imprint of the Taylor & Francis Group,

an informa business

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The material was previously published in Food Biotechnology, Second Edition. CRC Press LLC 2005.

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Library of Congress CataloginginPublication Data
Functional foods and biotechnology / editors, Kalidas Shetty ... [et al.].
p. cm. (Food science and technology)
Includes bibliographical references and index.
ISBN13: 9780849375279 (alk. paper)
ISBN10: 0849375274 (alk. paper)
ISBN10: 1420007726
1. FoodBiotechnology. 2. Functional foods. I. Shetty, Kalidas. II. Series.
TP248.65.F66F84 2006
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2006012676

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FOOD SCIENCE AND TECHNOLOGY

Editorial Advisory Board
Gustavo V. Barbosa-Cnovas Washington State UniversityPullman
P. Michael Davidson University of TennesseeKnoxville
Mark Dreher McNeil Nutritionals, New Brunswick, NJ
Richard W. Hartel University of WisconsinMadison
Lekh R. Juneja Taiyo Kagaku Company, Japan
Marcus Karel Massachusetts Institute of Technology
Ronald G. Labbe University of MassachusettsAmherst
Daryl B. Lund University of WisconsinMadison
David B. Min The Ohio State University
Leo M. L. Nollet Hogeschool Gent, Belgium
Seppo Salminen University of Turku, Finland
John H. Thorngate III Allied Domecq Technical Services, Napa, CA
Pieter Walstra Wageningen University, The Netherlands
John R. Whitaker University of CaliforniaDavis
Rickey Y. Yada University of Guelph, Canada

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Preface
The World Health Organization (WHO) has highlighted that the disease profile of the
world is changing, and this is more so in low- and middle-income countries where there is
a double burden of diet-related chronic disease along with infectious diseases. WHO further states that 80% of chronic disease deaths now occur in less developed countries.
Globally there are more than 1 billion overweight and obese adults, and since 2001 this
figure is higher than the number of people (0.8 billion) on this planet who are malnourished. Obesity-related diseases seriously contribute to chronic disease and disability.
Therefore, major challenges facing the world today are not just of food production and
quality for meeting protein, calorie, vitamin, and mineral needs but also of better health
once the basic nutrient needs are met, for which additional protective food ingredients are
essential. Clearly, significant challenges are from major oxidation-linked chronic disease
epidemics from calorie sufficiency and excess calories in the developed world, and particularly in the newly industrialized countries such as China, Brazil, Mexico, and India,
which have the most rapidly growing diet-related chronic disease problems in the world.
Chronic disease such as diabetes which is linked to other oxidation-linked diseases such
as CVD (cardiovascular diseases) along with cancer, will place a tremendous burden
on the current healthcare systems in both developing and developed countries. In developing countries, this will further strain the existing challenges of infectious diseases such as
acquired immune deficiency (AIDS), tuberculosis, and food-borne illness among the
lower income population. In the more developed countries, the continuous and steady
development of obesity and its associated complications of diabetes, CVD, and perhaps
cancer is already posing more challenges. All the major health challenges, whether excess
calorie-linked chronic diseases or undernutrition-linked infectious diseases, are directly or
indirectly diet- and environmental-linked diseases. Therefore technologies for chemoprevention through diet (reduced calories with more fruit and vegetables and novel ingredients from other food-grade biological/microbial systems) will be very important to help
manage the current and emerging healthcare challenges.
With these critical issues in mind, a more focused edition of the book Functional
Foods and Biotechnology has been developed from the recently published volume of Food
Biotechnology (CRC Press, Boca Raton, FL, 2005). This book focuses on those chapters
(25 of the original 70 chapters) related to food biotechnology concepts that have the potential to contribute to advances in the areas of functional foods. Functional foods refers to
the improvement of conventional foods with added health benefits. Biotechnology concepts related to advances in functional foods will be significant at a time when diet will
play a major role in a global population that is projected to increase to 9 billion by 2050.
The topics in the book focus on molecular, biochemical, cellular, and bioprocessing concepts for designing ingredients for functional foods and cover major nutrients such as
starch, lipids, minerals, and vitamins to specialty ingredients and their disease preventive

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role as in several phenolic metabolites of several well-known food botanical species.

Many chapters are focused on ingredient role in oxidation-linked disease, which is the
basis of major chronic diseases. Several specialty topics such as phytochemicals and breast
cancer, nonnutritive sweeteners, immune factors from eggs, passive immunity improvement through probiotics and role of prebiotics, phytochemicals as antimicrobials, and
various potentials of microbial processing of ingredients have been highlighted. These
concepts are by no means exhaustive but give a good conceptual insight to this emerging
area of functional foods and point to the role of biotechnology in the development of this
rapidly growing research area. Biotechnology has become an important tool in recent
years and scientists around the world are investigating advanced and novel whole tissue,
cellular, molecular and biochemical strategies for improving food production and processing, enhancing food safety and quality, and improving the organoleptic to the functional
aspects of food and food ingredients for better human health. The strength of this book is
the conceptual insights it provides in some key emerging areas of functional foods, where
biotechnology principles will be key to new advances.
The editors thank all the contributors for their outstanding efforts to document and
present their research and conceptual information on their current understanding of food
biotechnology. Their efforts have particularly advanced the conceptual knowledge with
regard to the use of biotechnology concepts and tools to develop functional food ingredients for better health.
The editors also thank the staff of Taylor & Francis for their help and support in the
timely publication of this volume and in targeting an audience focused on research in
functional foods. All these efforts have advanced the frontiers of both functional foods and
biotechnology, and therefore the title of the book.
The Editorial Board

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Editors
Kalidas Shetty, Ph.D. is a professor of food biotechnology in the Department of Food
Science at the University of Massachusetts-Amherst. He earned his B.S. from the
University of Agricultural Sciences, Bangalore, India, majoring in applied microbiology,
and his M.S./Ph.D. from the University of Idaho, Moscow, in microbiology. He then pursued postdoctoral studies in plant biotechnology at the National Institute of AgroBiological Sciences, Tsukuba Science City, Japan and at the University of Guelph, Canada,
prior to joining the University of Massachusetts in 1993.
Dr. Shettys research interests focus on Proline and Redox pathway-linked biochemical regulation of phenolic phytochemicals in food botanicals using novel tissue
culture, seed sprout, and fermentation systems. This focus contributes to innovative
advances in the areas of nutraceuticals, functional foods, and food antimicrobial strategies.
The susceptibility of bacterial food pathogens to phenolic phytochemicals at low pH and
the role of proline metabolism through redox-linked pathways for chemoprevention of
diabetes and cardiovascular disease are his major interests in developing new food safety
and disease chemoprevention strategies. He has published over 120 manuscripts in peerreviewed journals and over 25 as invited reviews and in conference proceedings. He holds
four U.S. patents.
Dr. Shetty is the editor of the journal Food Biotechnology (Taylor & Francis). He is
also on the editorial boards of three other journals in the areas of food and environmental
sciences.
In 2004, Professor Shetty was selected by U.S. State Department as a Jefferson
Science Fellow to advise the Bureau of Economic and Business Affairs on scientific issues
as they relate to international diplomacy and international development. This program,
administered by the U.S. National Academies, allowed Dr. Shetty to serve as science advisor at the U.S. State Department for one year in 20042005, and he will continue to serve
in this position for 5 more years following his return to the University of Massachusetts.
Dr. Shetty has traveled widely and has been invited to present numerous lectures and
seminars in the areas of food biotechnology, functional foods and dietary phytochemicals,
and food safety in over 20 countries in Asia, Europe, and the Americas. In 1998 he was
awarded the Asia-Pacific Clinical Nutrition Society Award for his contributions to the area
of phytochemicals, functional foods, and human health based on his understanding of
Asian food traditions. At the University of Massachusetts he has won the College of Food
and Natural Resources Outstanding Teaching Award and the Certificate of Achievement
for Outstanding Outreach Contributions.

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Gopinadhan Paliyath, Ph.D. is an associate professor with the Department of Plant

Agriculture, University of Guelph, Ontario, Canada. Dr. Paliyath is a plant biochemist and
has an interest in various aspects of plant development. He obtained his B.Sc.Ed. (botany
and chemistry) from the University of Mysore, M.Sc. (Botany) from the University of
Calicut, and Ph.D. (biochemistry) from the Indian Institute of Science, Bangalore.
Subsequently, he did postdoctoral work at Washington State University, University of
Waterloo, and the University of Guelph.
The focus of Dr. Paliyaths current research is in the area of post-harvest biology and
technology of fruits, vegetables, and flowers. He is investigating signal transduction
events in response to ethylene and the role of phospholipase D in such events. Various
aspects dealing with improvement in the shelf life and quality of highly perishable commodities are being investigated. Technologies and products have been developed for
enhancing the shelf life and quality of fruits, vegetables, and flowers based on phospholipase D inhibition (US Patent #6,514,914). He is also investigating the nutraceutical properties of fruit polyphenols and their role in disease prevention. In this context, the
mechanism behind the selectively cytotoxic action of grape polyphenols on breast cancer
cell lines is being investigated.
Dr. Paliyath is the author of several peer-reviewed articles, book chapters, books,
and research reports. He has also actively participated in conference presentations and
several media events promoting fruit and vegetable consumption and its beneficial effects.
He is currently serving as associate editor of physiology and molecular biology of plants
and is on the editorial board of Food Biotechnology.
Anthony L. Pometto III, Ph.D. is a professor of industrial microbiology in the Department
of Food Science and Human Nutrition at Iowa State University. He earned his B.S. from
George Mason University, Fairfax, Virginia, in biology, and his M.S./Ph.D. from the
University of Idaho, Moscow, Idaho in bacteriology. Dr. Pometto worked as a full time
scientific aide in the Department of Bacteriology and Biochemistry at the University of
Idaho for twelve years. He joined the faculty at Iowa State University in 1988.
Dr. Pomettos research focus is on microbial degradation of degradable plastics,
bioconversion of agricultural commodities into value-added products via fermentation,
development of novel bioreactors, production of enzymes for the food industry, and the
utilization of food industrial wastes. He has co-authored over 60 peer-reviewed journal
articles and over 25 articles as invited reviews, book chapters, and conference proceedings. He is a coinventor on three U.S. patents. He is also a member of the editorial board
of the journal Food Biotechnology (Taylor & Francis), and coeditor of Food Biotechnology,
Second Edition K. Shetty, G. Paliyath, A.L. Pometto, and R.E. Levin, Eds. (Taylor &
Francis, Boca Raton, 2005).
Dr. Pometto became director of the NASA Food Technology Commercial Space
Center at Iowa State University in 2000. The center is associated with NASA Johnson
Space Center, Houston, Texas, which manages all the food systems for the shuttle,
International Space Center, and planetary exploration missions. The NASA Food
Technology Commercial Space Center at Iowa State University was founded in August
1999 and completed February 2006. Its mission was to engage industry and academia to
develop food products and processes which would benefit NASA and the public. The
specific objectives were to develop food products that meet the shelf life requirements for
shuttle, ISS, and planetary outposts (which are 9 months, 1 year, and 5 years, respectively);
to develop equipment and process technologies to convert the proposed over 15 crops
grown on planetary outposts, Moon, or Mars, into safe, edible foods; and to build

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partnerships with food companies to develop these new food products and processes to
make them available for NASA utilization. The space food challenges addressed by the
centers commercial partners and affiliate faculty were development of new food products,
development of new food processing equipment, extending the shelf life of foods, improving and monitoring food safety, packaging of foods, development of food waste management systems, and development of disinfection systems for space travel. For more
information please see www.ag.iastate.edu/centers/ftcsc/.
In January 2006, Dr. Pometto was named the associate director of the Iowa State
University Institute for Food Safety and Security, which was created in 2002 as one of six
presidential academic initiatives. Dr. Pometto works with the institutes director, Dr.
Manjit Misra, to bring together the research, education, and outreach components of food
safety and security at Iowa State University into one umbrella institute for the purpose of
efficient teamwork that is well-positioned among government, industry, and producers.
For more information please see www.ifss.iastate.edu/.
Robert E. Levin, Ph.D. is a professor of food microbiology in the Department of Food
Science at the University of Massachusetts-Amherst. He earned his B.S. degree in biology
from the California State University, Los Angeles, his M.S. degree in bacteriology from
the University of Southern California, and his Ph.D. from the University of California,
Davis. Dr. Levins research interests involve toxicology, dietary modulators of mutagenesis, industrial fermentations, enzymology, and molecular methods of rapid detection and
enumeration of bacterial pathogens in foods. He has authored over 150 peer-reviewed
research publications and has served on the editorial boards of several journals dealing
with food safety and food biochemistry and on U.S.D.A. and N.S.F study groups.

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Introduction
Many parts of the world, especially low-income countries, are facing the double burden of
diet-related chronic disease along with infectious diseases. Analysis by the World Health
Organization states that 80% of chronic disease deaths now occur in low income and less
developed countries. As indicated in the preface of this book, it is evident that globally
there are more overweight and obese adults (1 billion) than those who are malnourished
(0.8 billion), and obesity-related diseases seriously contribute to chronic disease and disability. As a result, significant challenges are linked to major oxidation-linked chronic
disease from calorie sufficiency and excess calories in developing and developed countries, with a higher dual burden on less developed countries where people still have to deal
with the higher burden of infectious diseases. Technologies for low-cost chemoprevention
strategies and dietary means through design of functional foods will therefore be very
important to help manage the emerging health care challenges, and in this regard tools of
biotechnology will be important.
In light of the urgency of the health challenges linked to diet and chronic disease,
Functional Foods and Biotechnology has been developed from the recently published
volume of Food Biotechnology (CRC Press, Boca Raton, 2005) in order to highlight some
of the challenges. This book focuses on those chapters (25 of the original 70 chapters)
related to food biotechnology concepts that have the potential to contribute to advances in
the area of functional foods. Functional foods refers to the improvement of conventional
foods with added health benefits. The topics focus on biochemical and bioprocessing concepts for designing ingredients for functional foods, and cover improvement of major
nutrient sources such as starch, lipids, minerals, and vitamins to specialty ingredients and
their disease prevention role, as in several phenolic metabolites of some well-known food
botanical species. Many chapters focus on ingredient role in oxidation-linked disease,
which is the core basis of major chronic diseases. Several specialty topics such as phytochemicals and breast cancer, nonnutritive sweetners, immune factors from eggs, passive
immunity improvement through probiotics and role of prebiotics, phytochemicals as antimicrobials, and various potentials of microbial processing of ingredients have been highlighted. These concepts are by no means exhaustive but provide a good conceptual insight
to this emerging area of functional foods and point to the role of biotechnology in the
development of this rapidly growing research area.
Chapters 1 through 15 focus on various biotechnological aspects of design of functional ingredients in plants. Chapter 1 focuses on concepts related to the use of clonal
screening and sprout-based bioprocessing for designing functional phenolic phytochemicals, and has a section on its relevance to functional foods. This chapters introduction
to the general aspects of regulatory issues related to functional foods is relevant to all

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chapters that follow. Chapters 2 through 5 focus on concepts of ingredient modification

in the context of starch, plant oils and lipids, soybean proteins, and mineral and vitamin
enrichment. These chapters provide excellent conceptual insights and ideas also relevant
to other photosynthetic plant species that are sources of the above major nutrients.
Chapters 6 through 9 focus on phenolic ingredient development in specific food plant
species such a soybean (Chapter 6), cranberry (Chapter 7), fava bean (Chapter 9), and the
phenolic metabolite rosmarinic acid-enriched culinary herb family, Lamiaceae (Chapter
8). Good conceptual insights are also provided for several health benefits, and there is
excellent discussion of potential mechanisms of action of key metabolites with critical
chemoprotective roles for enzymatic-based redox regulation in cellular systems. Chapter
10 covers some basic concepts in antioxidant mechanism and provides some additional
perspectives to the better understanding of Chapters 6 through 9. Chapter 11, on chemoprevention of breast cancer by phytochemicals, is a good example of diet-influenced
cancer, and these concepts could be relevant for other diet-influenced cancers such as
colon and stomach cancers. The influence of dietary antimicrobial phytochemicals is
discussed in Chapter 12 in the context of chronic infections such as Helicobacter pylori,
and in the context of food-borne pathogens. New control strategies are essential in light
of emerging challenges with antibiotic resistance, and the role of dietary phenolic phytochemicals is promising. In view of the established benefits of wine (Chapter 13) in cardiovascular health, and the need for non-nutritive sweeteners (Chapter 14) in the context
of diabetes, these concepts have been separately discussed. The rationale for Chapter 15,
on biotechnological strategies to improve nutrients, is that fruits and vegetables are major
sources of protective phytochemicals against chronic disease, and many of these compounds are produced during post-harvest development. Therefore, protective phytochemical synthesis during post-harvest stages has implications for both preservation and
enhancement of protective phytochemical factors for managing chronic human disease
that is oxidation linked. Chapters 16 through 19 focus on protective immune modulating
factors from eggs (Chapter 15) and immune-modulating lactic acid bacteria (Chapter 16)
which could be delivered through dairy and soy-milk fermented products, with their
functionality enhanced through the use of prebiotics (Chapters 18 and 19). Chapters 20
through 25 cover various microbial and biochemical concepts, specific metabolite types,
and bioprocessing systems to develop functional food ingredients. The concepts from
these chapters can be extended to many microbial ingredients of relevance to human
health. Chapter 25, on solid-state bioprocessing, is relevant for ingredient production and
mobilization from chemically bound forms from food biomass and food waste byproducts
using aerobic fungal and anaerobic yeast and bacterial systems.
The strength of this book is the conceptual insights it provides on some key emerging areas of functional foods where biotechnology principles will be key to new advances.
These novel conceptual ideas and tools could be adapted and applied to develop diverse
food-relevant biological systems and biochemical processes for ingredient and whole
foods production in order to manage both diet-linked chronic and infectious diseases in an
economically feasible manner.
Kalidas Shetty
Professor of Food Biotechnology
Chenoweth Laboratory
University of Massachusetts
Amherst, Massachusetts

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Contributors
Motoyasu Adachi
Laboratory of Food Quality Design and
Development
Graduate School of Agriculture
Kyoto University
Uji, Japan
Tamara Casci
School of Food Biosciences
The University of Reading
Whiteknights, UK
Hanne Risager Christensen
BioCentrum-DTU
Biochemistry and Nutrition
The Technical University of Denmark
Kgs. Lyngby, Denmark
Fergus M. Clydesdale
Department of Food Science
Chenoweth Laboratory
University of Massachusetts
Amherst, Massachusetts, USA
Ali Demirci
Deptartment of Agricultural and
Biological Engineering
The Hucks Institute of Life Sciences
Pennsylvania State University
University Park, Pennsylvania, USA

Glenn R. Gibson
School of Food Biosciences
The University of Reading
Whiteknights, UK
Ramon Gonzalez
Departments of Chemical
Engineering and Food Science
and Human Nutrition
Iowa State University
Ames, Iowa, USA
Peter L. Keeling
BASF Plant Science
Ames Research
Ames, Iowa, USA
Anthony J. Kinney
Crop Genetics Research and Development
DuPont Experimental Station
Wilmington, Delware, USA
Jeffrey D. Klucinec
BASF Plant Science
Ames Research
Ames, Iowa, USA
Jennifer Kovacs-Nolan
Department of Food Science
University of Guelph
Guelph, Ontario, Canada

K. Helen Fisher
Department of Plant Agriculture
University of Guelph
Vineland, Ontario, Canada

Reinhard Krmer
Institute of Biochemistry
University of Kln
Zlpicher, Germany

Hanne Frkir
BioCentrum-DTU
Biochemistry and Nutrition
The Technical University of Denmark
Kgs. Lyngby, Denmark

Yuan-Tong Lin
Department of Food Science
Chenoweth Laboratory
University of Massachusetts
Amherst, Massachusetts, USA

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V. Maitin
School of Food Biosciences
The University of Reading
Whiteknights, Reading, UK
Nobuyuki Maruyama
Graduate School of Agriculture
Kyoto University
Uji, Japan

Anthony L. Pometto III

Department of Food Science and Human
Nutrition
NASA Food Technology Commercial
Space Center
Iowa State University
Ames, Iowa, USA

Yukie Maruyama
Graduate School of Agriculture
Kyoto University
Uji, Japan

Reena Randhir
Department of Food Science
Chenoweth Laboratory
University of Massachusetts
Amherst, Massachusetts, USA

Patrick P. McCue
Program in Molecular and Cellular
Biology
University of Massachusetts
Amherst, Massachusetts, USA

Robert A. Rastall
School of Food Biosciences
The University of Reading
Whiteknights, UK

Yoshinori Mine
Department of Food Science
University of Guelph
Guelph, Ontario, Canada
Moustapha Oke
Ontario Ministry of Agriculture
and Food
Guelph, Ontario, Canada
Juan Alberto Osuna-Castro
Laboratorio de Biotecnologa
Facultad de Ciencias Biolgicas y
Agropecuarias
Universidad de Colima
Tecoman, Colima, Mxico
Gopinadhan Paliyath
Department of Plant Agriculture
University of Guelph
Guelph, Ontario, Canada

Louis A. Roberts
Pioneer Valley Life Sciences Institute
Springfield, Massachusetts, USA
Gerhard Sandmann
Botanical Institute
J. W. Goethe Universitt
Frankfurt, Germany
Kalidas Shetty
Department of Food Science
University of Massachusetts
Amherst, Massachusetts, USA
Preethi Shetty
Department of Food Science
Chenoweth Laboratory
University of Massachusetts
Amherst, Massachusetts, USA

Octavio Paredes-Lpez
Centro de Investigacin y de Estudios
Avanzados del IPN
Apdo, Gto., Mxico

Sallie Smith-Schneider
Pioneer Valley Life Sciences Institute
Springfield, Massachusetts, USA

Reena Grittle Pinhero

Department of Food Science
University of Guelph
Guelph, Ontario, Canada

Ian W. Sutherland
Institute of Cell and Molecular
Biology Edinburgh University
Edinburgh, UK

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Evelyn Mae Tecson-Mendoza

Institute of Plant Breeding
College of Agriculture
University of the Philippines
Los Banos
Laguna, Philippines

Dhiraj A. Vattem
Nutritional Biomedicine and
Biotechnology
FCS Department
Texas State University-San Marcos
San Marcos, Texas, USA

Shigeru Utsumi
Graduate School of Agriculture
Kyoto University
Uji, Japan

Dhiraj A. Vattem
Nutritional Biomedicine and Biotechnology
FCS Department
Texas State University-San Marcos
San Marcos, Texas, USA

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Contents
Chapter 1

Clonal Screening and Sprout Based Bioprocessing of Phenolic

Phytochemicals for Functional Foods
Kalidas Shetty, Fergus M. Clydesdale, and Dhiraj A. Vattem

Chapter 2

Molecular Design of Soybean Proteins for Enhanced

Food Quality
Nobuyuki Maruyama, Evelyn Mae Tecson-Mendoza, Yukie
Maruyama, Motoyasu Adachi, and Shigeru Utsumi

Chapter 3

Genetic Modification of Plant Starches for Food Applications

Jeffrey D. Klucinec and Peter L. Keeling

51

Chapter 4

Genetic Modification of Plant Oils for Food Uses

Anthony J. Kinney

85

Chapter 5

Molecular Biotechnology for Nutraceutical Enrichment

of Food Crops: The Case of Minerals and Vitamins
Octavio Paredes-Lpez and Juan Alberto Osuna-Castro

97

Chapter 6

Potential Health Benefits of Soybean Isoflavonoids and

Related Phenolic Antioxidants
Patrick P. McCue and Kalidas Shetty

133

Chapter 7

Functional Phytochemicals from Cranberries: Their Mechanism

of Action and Strategies to Improve Functionality
Dhiraj A. Vattem and Kalidas Shetty

151

Chapter 8

Rosmarinic Acid Biosynthesis and Mechanism of Action

Kalidas Shetty

Chapter 9

Bioprocessing Strategies to Enhance l-DOPA and Phenolic

Antioxidants in the Fava Bean (Vicia faba)
Kalidas Shetty, Reena Randhir, and Preethi Shetty

25

187

209

xvii
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Chapter 10 Biochemical Markers for Antioxidant Functionality

Dhiraj A. Vattem and Kalidas Shetty

229

Chapter 11 Phytochemicals and Breast Cancer Chemoprevention

Sallie Smith-Schneider, Louis A. Roberts, and Kalidas Shetty

253

Chapter 12 Phenolic Antimicrobials from Plants for Control

of Bacterial Pathogens
Kalidas Shetty and Yuan-Tong Lin

285

Chapter 13 Biotechnology in Wine Industry

Moustapha Oke, Gopinadhan Paliyath, and K. Helen Fisher

311

Chapter 14 Biotechnology of Nonnutritive Sweeteners

Reena Randhir and Kalidas Shetty

327

Chapter 15 Biotechnological Approaches to Improve Nutritional Quality

and Shelf Life of Fruits and Vegetables
Reena Grittle Pinhero and Gopinadhan Paliyath
Chapter 16 Egg Yolk Antibody Farming for Passive Immunotherapy
Jennifer Kovacs-Nolan and Yoshinori Mine
Chapter 17 Human Gut Microflora in Health and Disease:
Focus on Prebiotics
Tamara Casci, Robert A. Rastall, and Glenn R. Gibson
Chapter 18 Immunomodulating Effects of Lactic Acid Bacteria
Hanne Risager Christensen and Hanne Frkir
Chapter 19 Enzymatic Synthesis of Oligosaccharides: Progress
and Recent Trends
V. Maitin and Robert A. Rastall

345

381

401

435

473

Chapter 20 Metabolic Engineering of Bacteria for Food Ingredients

Ramon Gonzalez

501

Chapter 21 Technologies Used for Microbial Production of Food Ingredients

Anthony L. Pometto III and Ali Demirci

521

Chapter 22 Production of Carotenoids by Gene Combination in

Escherichia coli
Gerhard Sandmann

533

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Chapter 23 Production of Amino Acids: Physiological and

Genetic Approaches
Reinhard Krmer
Chapter 24 Biotechnology of Microbial Polysaccharides in Food
Ian W. Sutherland
Chapter 25 Solid-State Bioprocessing for Functional Food Ingredients
and Food Waste Remediation
Kalidas Shetty

545
583

611

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