Functional Foods

Chadwick, Ruth; Henson, Spencer; Moseley, B.; Koenen, G.; Liakopoulos, M.; Midden, C.; Palou, A.; Rechkemmer, G.; Schröder, D.; Wright, A.

doi:10.1007/978-3-662-05115-3

Cited by 29 publications

(19 citation statements)

References 102 publications

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“…It has nephroprotective and hepatoprotective properties . As an antioxidant, C‐PC may protect cells against oxidative stresses associated with lipid oxidation, for example. Accumulation of C‐PC in cyanobacteria is affected by the light intensity during growth .…”

Section: Introductionmentioning

confidence: 99%

Simultaneous production of C‐phycocyanin and extracellular polymeric substances by photoautotrophic cultures of Arthrospira platensis

Dejsungkranont

Chisti

Sirisansaneeyakul

2017

J of Chemical Tech & Biotech

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BACKGROUND: Arthrospira platensis produces the blue pigment C-phycocyanin (C-PC) and extracellular polymeric substances (EPS) of potential value in food and pharmaceutical applications. RESULTS: Batch cultures were used to simultaneously produce C-PC and EPS. The effects of incident light level on growth and product formation are reported. A maximum biomass concentration of 1.5 g L −1 in 14 days was obtained at a light intensity of 203 mol m −2 s −1 . The light intensity affected the biomass composition and the production of the two products. Protein, phenolic compounds and chlorophyll a in the biomass were reduced at high light levels, but carbohydrate and the total carotenoids were increased. Production of C-PC was growth associated. The highest concentration of C-PC in the culture broth was ∼60 mg L −1 at a photon flux of 135 mol m −2 s −1 . EPS was produced mostly in the stationary phase. The highest EPS concentration of ∼960 mg L −1 occurred at a photon flux of 203 mol m −2 s −1 . Incident light level also affected the antioxidant properties of the two products. CONCLUSION: Incident light strongly affected the production of C-PC, EPS and the biomass composition. Low light favored C-PC production whereas high light favored the production of EPS.

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Section: Introductionmentioning

confidence: 99%

Simultaneous production of C‐phycocyanin and extracellular polymeric substances by photoautotrophic cultures of Arthrospira platensis

Dejsungkranont

Chisti

Sirisansaneeyakul

2017

J of Chemical Tech & Biotech

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“…The stomach has a low pH due to the presence of hydrochloric acid in gastric juice and is thus almost sterile (Chadwick et al 2003). In addition, the presence or production of lactic acid and other organic acids in fermented dairy products used for probiotic delivery, owing to fermentation of lactose by lactic acid bacteria, reduces the pH of the milk, thereby creating acid stress (Sánchez et al 2007a).…”

Section: Stress and Probiotic Microorganismsmentioning

confidence: 99%

“…In the small intestine, the presence of bile salts is inhibitory to microbial growth, and thus, low numbers of microorganisms are found (Chadwick et al 2003). Bile salts are biological detergents and are found in bile, which is secreted into the small intestine for the emulsification and absorption of fats.…”

Section: Stress and Probiotic Microorganismsmentioning

confidence: 99%

Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria

Amund

2016

Can. J. Microbiol.

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Strains of Lactobacillus and Bifidobacterium are considered probiotic because of their associated potential health benefits. Probiotics are commonly administered orally via incorporation into food products. Microorganisms for use as probiotics encounter stress conditions, which include acid, bile, osmotic, oxidative, heat and cold stresses. These can occur during processing and storage and during passage through the gastrointestinal tract, and can affect viability. Probiotic bacteria have to remain viable to confer any health benefits. Therefore, the ability to withstand technological and gastrointestinal stresses is crucial probiotic selection criteria. While the stress tolerance mechanisms of lactobacilli and bifidobacteria are largely understood, the impact of exposure to stressful conditions on the functional properties of surviving probiotic microorganisms is not clear. This review explores the potentially positive and negative relationships between exposure to stress conditions and probiotic functional properties, such as resistance to gastric acid and bile, adhesion and colonization potential, and tolerance to antibiotics. Protective strategies can be employed to combat negative effects of stress on functional properties. However, further research is needed to ascertain synergistic relationships between exposure to stress and probi-otic properties. Résumé : On qualifie de probiotiques des souches de Lactobacillus et Bifidobacterium en raison des bienfaits pour la santé qu'on leur octroie. Les probiotiques sont couramment administrés par voie orale via leur incorporation dans des produits alimentaires. Les microorganismes employés a ` titre de probiotiques se heurtent a ` des conditions de stress, dont ceux liés a ` l'acide, la bile, l'oxydation, la chaleur et le froid. Ceux-ci peuvent survenir a ` tout moment lors du traitement et de la conservation, et lors du passage au travers du tractus gastro-intestinal, et peuvent affecter la viabilité. Les bactéries probiotiques se doivent de demeurer viables pour procurer des bienfaits pour la santé, quels qu'ils soient. Par conséquent, la capacité a ` résister aux stress technologiques et gastro-intestinaux est un critère essentiel de la sélection des probiotiques. On jouit d'une assez bonne conception des mécanismes de tolérance des lactobacilles et des bifidobactéries; or, l'incidence de conditions stressantes sur les propriétés fonctionnelles des microorganismes survivants est moins évidente. La présente revue traite des rapports possibles entre l'exposition a ` des conditions de stress et les propriétés probiotiques fonctionnelles comme la tolérance a ` l'acide gastrique et la bile, la faculté d'adhérence et de colonisation, et la tolérance aux antibiotiques. Des stratégies de protection peuvent être mises en oeuvre pour contrecarrer les effets néfastes du stress sur les propriétés fonctionnelles. Cependant, on devra approfondir les recherches afin de définir les relations synergiques entre l'exposition au stress et les propriétés probiotiques. [Traduit par l...

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“…Markosyan et al (2009) does not translate into paying higher premiums by consumers but having knowledge on the nutritional and health benefits of the functional food is what matters most to consumers when it comes to paying higher premiums for functional foods. Chadwick et al, (2003) posited that consumers are likely to be cautious about making changes to their established consumption patterns when they are unclear about functional foods and their purported health effects.…”

Section: Also Reported That Individuals Who Consume More Functional Imentioning

confidence: 99%

Consumer willingness to pay a premium for a functional food in Ghana

Badu-Gyan

Owusu

2017

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Functional Foods

Cited by 29 publications

References 102 publications

Simultaneous production of C‐phycocyanin and extracellular polymeric substances by photoautotrophic cultures of Arthrospira platensis

Simultaneous production of C‐phycocyanin and extracellular polymeric substances by photoautotrophic cultures of Arthrospira platensis

Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria

Consumer willingness to pay a premium for a functional food in Ghana

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