1st Edition
Bioactive Compounds in Fermented Foods Health Aspects
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.
Part 1: Introduction
1. Microorganisms Associated with Food Fermentation
Spiros Paramithiotis
2. Bioactive Compounds in Fermented Foods
Swati Sharma, Srichandan Padhi, Megha Kumari, Amit Kumar Rai and Dinabandhu Sahoo
Part 2: Health Promoting Components in Fermented Foods
3. Polyphenols in Fermented Foods and Their Potential Health Benefits
E. Sener-Aslay and Z. Tacer-Caba
4. Bioactive Peptides in Fermented Food Products: Production and Functionality
Sanjukta Samurailatpam, Reena Kumari, Dinabandhu Sahoo and Amit Kumar Rai
5. Fibrinolytic Enzymes in Fermented Food Products
Yogesh Devaraj and Prakash M. Halami
6. Production of Antihypertensive Peptides during Food Fermentation
Brij Pal Singh, Harsh Panwar, Bharat Bhushan and Vijay Kumar
7. Exopolysaccharides in Fermented Foods and Their Potential Health Benefits
Maria Antonia Pedrine Colabone Celligoi, Gabrielly Terassi Bersanetti, Cristiani Baldo, Reginara Teixeira da Silva and Victoria Akemi Itakura Silveira
8. Impact of Fermentation on Antinutritional Factors
Minna Kahala, Sari Mäkinen and Anne Pihlanto
9. Prebiotics, Probiotics and Synbiotics: A New Integrated Approach in Functional Foods
Yogita Lugani, Balwinder Singh Sooch and Sachin Kumar
Part 3: Traditional Fermented Products and Health Benefits
10. Fermented Soybean Products and Their Health Benefits
Buddhiman Tamang, Lalit Kumar Chaurasia, Kriti Ghatani and Ranjan Kaushal Tirwa
11. Health Benefits of Fermented Alcoholic Beverages
Gabriela Rios-Corripio, Paola Hernández-Carranza, Irving Israel Ruiz-López, José Ángel Guerrero-Beltrán, Carlos Enrique Ochoa-Velasco
12. Fermented Milk Products and Their Potential Health Benefits
S.V.N. Vijayendra
13. Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects
Sri Charan Bindu Bavisetty, Soottawat Benjakul, Oladipupo Odunayo Olatunde and Ali Muhammed Moula Ali
Part 4: Recent Advances in Food Fermentation
14. Microbial Transformation during Gut Fermentation
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, Dinabandhu Sahoo and Amit Kumar Rai
Biography
Amit Kumar Rai is a scientist at DBT-IBSD, Regional Centre, Gangtok, Sikkim, India. His research areas include food fermentation, biotransformation, enzymes, production of bioactive peptides and metabolites in fermented foods. He has 64 publications, including research papers, reviews and book chapters, and filed 3 patents. For his research contribution, he has been awarded AU-CBT Excellence Award, AFSTI-Young Scientist Award, AMI-Young Scientist Awards, Award for excellence in Food Biotechnology (SAB), and NESA-Scientist of the Year.
Anu Appaiah K. A. is Senior Principal Scientist in the Department of Microbiology and Fermentation Technology at CSIR-CFTRI, Mysore. He has over 24 years of research experience in food fermentation, biotransformation and production of microbial metabolites. He has guided several PhD and Master's students and has published more than 50 research papers, 12 book chapters and has 1 patent. For his research and teaching contribution, he has been awarded several national and international awards.
