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The Impact of Food Bioactives on Health: In Vitro and Ex Vivo Models

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ISBN: 9783319157917 9783319161044 Year: Pages: 338 DOI: 10.1007/978-3-319-16104-4 Language: English
Publisher: Springer
Subject: Pharmacy and materia medica --- Physiology --- Microbiology --- Manufactures --- Biotechnology
Added to DOAB on : 2016-04-12 16:35:01
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'Infogest' (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (including food scientists, gut physiologists and nutritionists). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.

Probiotics

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ISBN: 9789535107767 Year: Pages: 656 DOI: 10.5772/3444 Language: English
Publisher: IntechOpen
Subject: Microbiology
Added to DOAB on : 2019-10-03 07:51:49

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Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of getting sick and the probiotics are used in production of functional foods and pharmaceutical products. This book provides the maximum of information approaching issues as probiotics in food, health, biotechnological aspects and the use of probiotics in aquaculture for all that need them trying with this to help many people at worldwide.

Bioactive Food Peptides in Health and Disease

Authors: ---
ISBN: 9789535109648 Year: Pages: 278 DOI: 10.5772/3318 Language: English
Publisher: IntechOpen
Subject: Microbiology
Added to DOAB on : 2019-10-03 07:51:49

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""Bioactive Food Peptides in Health and Disease"" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters. Also, the chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book also covers the recent technological advances for the production of food peptides. Bioactive Food Peptides in Health and Disease provides updated and interesting information, being a good reference book for nutritional and food scientists, biochemists, industry producers, and consumers.

Food Additives

Authors: ---
ISBN: 9789535134893 9789535134909 Year: Pages: 176 DOI: 10.5772/65204 Language: English
Publisher: IntechOpen
Subject: Microbiology
Added to DOAB on : 2019-10-03 07:51:50

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Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

Listeria Monocytogenes

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ISBN: 9781789236286 9781789236293 Year: Pages: 118 DOI: 10.5772/intechopen.71807 Language: English
Publisher: IntechOpen
Subject: Microbiology
Added to DOAB on : 2019-10-03 07:51:51

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The book ""Listeria monocytogenes"" describes different topics that deal with L. monocytogenes in medical research, modelling the behaviour of the organism in meat, quality assurance of raw food material and food products, the impact of environmental stresses in virulence traits of L. monocytogenes relevant to food safety, contamination, prevention and control in food processing and food service environments. The aim of this book is to introduce the reader to different approaches, methods, and tools in understanding the pathogen, Listeria monocytogens, with regard to primary and public health, food safety, pathogenicity, virulence, and its ubiquity. Topics covered in this book deal with L. monocytogenes in medical research. modelling the behaviour of the organism in meat, quality assurance of raw food material and food products, the impact of environmental stresses in virulence traits of L. monocytogenes relevant to food safety, contamination, prevention and control in food processing and food services environments.

Active Antimicrobial Food Packaging

Authors: ---
ISBN: 9781789850031 9781789850048 Year: Pages: 104 DOI: 10.5772/intechopen.74450 Language: English
Publisher: IntechOpen
Subject: Microbiology
Added to DOAB on : 2019-10-03 07:51:52

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Active antimicrobial food packaging is a new generation of packaging. Antimicrobial food additives are incorporated in the food packaging systems to inhibit, retard, or inactivate microbial growth to extend the shelf life of foods. This book is composed of five chapters, and is aimed at introducing the reader to active antimicrobial food packaging, as well as concerns of the consumers on synthetic-based food additives.

Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety

Authors: --- --- --- --- et al.
Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889452934 Year: Pages: 295 DOI: 10.3389/978-2-88945-293-4 Language: English
Publisher: Frontiers Media SA
Subject: Science (General) --- Microbiology
Added to DOAB on : 2018-02-27 16:16:44
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Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bile salts in the intestine, that threaten bacterial survival. The accompanying plethora of microbial response and adaptation phenomena elicited by these stresses has important implications for food technology and safety. Indeed, while resistance development of pathogenic and spoilage microorganisms may impose health risks for the consumer and impart great economic losses to food industries, reduced survival of probiotic bacteria may strongly compromise their claimed health benefit attributes. As a result, substantial research efforts have been devoted in the last decades to unravel the mechanisms underlying stress response and resistance development in food associated microorganisms in order to better predict and improve (i) the inactivation of foodborne pathogens and spoilage microorganisms on the one hand and (ii) the robustness and performance of beneficial microorganisms on the other. Moreover, the recent implementation of system-wide omics and (single-)cell biology approaches is greatly boosting our insights into the modes of action underlying microbial inactivation and survival. This Research Topic aims to provide an avenue for dissemination of recent advances within the field of microbial stress response and adaptation, with a particular focus not only on food spoilage and pathogenic microorganisms but also on beneficial microbes in foods.

Game Changer - Next Generation Sequencing and its Impact on Food Microbiology

Authors: --- ---
Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889454631 Year: Pages: 302 DOI: 10.3389/978-2-88945-463-1 Language: English
Publisher: Frontiers Media SA
Subject: Science (General) --- Microbiology
Added to DOAB on : 2018-11-16 17:17:57
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Advances in next-generation sequencing technologies (NGS) are revolutionizing the field of food microbiology. Microbial whole genome sequencing (WGS) can provide identification, characterization, and subtyping of pathogens for epidemiological investigations at a level of precision previously not possible. This allows for connections and source attribution to be inferred between related isolates that may be overlooked by traditional techniques. The archiving and global sharing of genome sequences allow for retrospective analysis of virulence genes, antimicrobial resistance markers, mobile genetic elements and other novel genes. The advent of high-throughput 16S rRNA amplicon sequencing, in combination with the advantages offered by massively parallel second-generation sequencing for metagenomics, enable intensive studies on the microbiomes of food products and the impact of foods on the human microbiome. These studies may one day lead to the development of reliable culture-independent methods for food monitoring and surveillance. Similarly, RNA-seq has provided insights into the transcriptomes and hence the behaviour of bacterial pathogens in food, food processing environments, and in interaction with the host at a resolution previously not achieved through the use of microarrays and/or RT-PCR. The vast un-tapped potential applications of NGS along with its rapidly declining costs, give this technology the ability to contribute significantly to consumer protection, global trade facilitation, and increased food safety and security. Despite the rapid advances, challenges remain. How will NGS data be incorporated into our existing global food safety infrastructure? How will massive NGS data be stored and shared globally? What bioinformatics solutions will be used to analyse and optimise these large data sets? This Research Topic discusses recent advances in the field of food microbiology made possible through the use of NGS.

Application of Nanotechnology in Food Science and Food Microbiology

Authors: --- ---
Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889454884 Year: Pages: 213 DOI: 10.3389/978-2-88945-488-4 Language: English
Publisher: Frontiers Media SA
Subject: Science (General) --- Microbiology --- Botany
Added to DOAB on : 2019-01-23 14:53:42
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Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. It is a new emerging and fascinating field of science, that permits advanced research in many areas. The first applications of nanotechnology mainly concerned material sciences; applications in the agriculture and food sectors are still emerging. Food science nanotechnology is an area of rising attention that unties new possibilities for the food industry. Due to the rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. The application of nanotechnology in food has also gained great importance in recent years in view of its potential application to improve production of food crops, enhance nutrition, packaging and food safety overall. The new materials, products and applications are anticipated to bring lots of improvements to the food and related sectors, impacting agriculture and food production, food processing, distribution, storage, sanitation as well as the development of innovative products and sensors for effective detection of contaminants. Therefore, nanotechnology present with a large potential to provide an opportunity for the researchers of food science, food microbiology and other fields, to develop new tools for incorporation of nanoparticles into food system that could augment existing functions and add new ones.However, the number of relative publications currently available is rather small. The present Research Topic aims to provide with basic information and practical applications regarding all aspects related to the applications of nanotechnology in food science and food microbiology, namely, nanoparticle synthesis, especially through the eco-friendly perspective, potential applications in food processing, biosensor development, alternative strategies for effective pathogenic bacteria monitoring as well as the possible effects on human health and the environment.

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