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Related Concept Videos

Upstream Processing01:27

Upstream Processing

Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...
Downstream Processing01:29

Downstream Processing

Downstream processing begins once fermentation is complete and involves a series of steps to recover and purify products such as acids, vitamins, antibiotics, or proteins.Cell HarvestingFor example, for intracellular protein-based products, the first step is harvesting the cells. This is typically achieved using centrifugation or filtration to separate the cells from the liquid phase.Cell Disruption for Intracellular ProductsIf the target product is intracellular, the harvested cells must be...
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Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...

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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Published on: April 7, 2023

Enzyme technology for precision functional food ingredient processes.

Anne S Meyer1

  • 1BioProcess Engineering Center, Department of Chemical and Biochemical Engineering, Technical University of Denmark, Lyngby, Denmark. am@kt.dtu.dk

Annals of the New York Academy of Sciences
|April 15, 2010
PubMed
Summary
This summary is machine-generated.

Enzymatic catalysis enhances the health benefits of dietary compounds. This approach improves nutrient absorption and creates functional foods with tailored physiological advantages.

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Area of Science:

  • Biotechnology
  • Food Science
  • Nutritional Biochemistry

Background:

  • Naturally occurring dietary substances offer physiological benefits.
  • Enzymatic catalysis can modify these compounds for enhanced health effects.
  • Current research explores enzyme applications in food modification.

Purpose of the Study:

  • To explore the potential of enzymatic catalysis in developing functional foods.
  • To highlight enzyme-catalyzed reactions for enhancing dietary compounds.
  • To identify new invention opportunities in food biotechnology.

Main Methods:

  • Enzyme-catalyzed degradation of phytate in wheat bran to enhance iron bioavailability.
  • Lipase action to increase diacylglycerol and conjugated linoleic acid levels.
  • Rhamnosidase treatment for improved hesperetin absorption.
  • Enzymatic modification of potato starch residues for solubilized dietary fiber.

Main Results:

  • Demonstrated enhancement of iron bioavailability through phytate degradation.
  • Increased levels of beneficial lipids like diacylglycerol and CLA.
  • Improved absorption of citrus flavonoids.
  • Production of soluble dietary fiber from food processing byproducts.

Conclusions:

  • Enzymatic catalysis offers a versatile strategy for creating functional foods.
  • Tailored enzyme applications can significantly improve nutrient bioavailability and create novel food ingredients.
  • This approach opens avenues for innovation in health-promoting food design and understanding complex natural compounds.