Functional Foodsand

Biotechnology

edited by

Kalidas ShettyGopinadhan PaliyathAnthony L. Pometto

Robert E. Levin

CRC is an imprint of the Taylor & Francis Group,an informa business

Boca Raton London New York

7527.indb 3 8/23/06 1:56:10 PM

© 2007 by Taylor & Francis Group, LLC

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

CRC PressTaylor & Francis Group6000 Broken Sound Parkway NW, Suite 300Boca Raton, FL 33487‑2742

© 2007 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business

No claim to original U.S. Government worksPrinted in the United States of America on acid‑free paper10 9 8 7 6 5 4 3 2 1

International Standard Book Number‑10: 0‑8493‑7527‑4 (Hardcover)International Standard Book Number‑13: 978‑0‑8493‑7527‑9 (Hardcover)

This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use.

No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any informa‑tion storage or retrieval system, without written permission from the publishers.

For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978‑750‑8400. CCC is a not‑for‑profit organization that provides licenses and registration for a variety of users. For orga‑nizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged.

Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe.

Library of Congress Cataloging‑in‑Publication Data

Functional foods and biotechnology / editors, Kalidas Shetty ... [et al.].p. cm. ‑‑ (Food science and technology)

Includes bibliographical references and index.ISBN‑13: 978‑0‑8493‑7527‑9 (alk. paper)ISBN‑10: 0‑8493‑7527‑4 (alk. paper)ISBN‑10: 1‑4200‑0772‑61. Food‑‑Biotechnology. 2. Functional foods. I. Shetty, Kalidas. II. Series.

TP248.65.F66F84 2006664‑‑dc22 2006012676

Visit the Taylor & Francis Web site athttp://www.taylorandfrancis.com

and the CRC Press Web site athttp://www.crcpress.com

7527.indb 4 8/23/06 1:56:11 PM

© 2007 by Taylor & Francis Group, LLC

FOOD SCIENCE AND TECHNOLOGY

Editorial Advisory Board

Gustavo V. Barbosa-Cánovas Washington State University–PullmanP. Michael Davidson University of Tennessee–KnoxvilleMark Dreher McNeil Nutritionals, New Brunswick, NJRichard W. Hartel University of Wisconsin–Madison

Lekh R. Juneja Taiyo Kagaku Company, JapanMarcus Karel Massachusetts Institute of Technology

Ronald G. Labbe University of Massachusetts–AmherstDaryl B. Lund University of Wisconsin–Madison

David B. Min The Ohio State UniversityLeo M. L. Nollet Hogeschool Gent, BelgiumSeppo Salminen University of Turku, Finland

John H. Thorngate III Allied Domecq Technical Services, Napa, CAPieter Walstra Wageningen University, The Netherlands

John R. Whitaker University of California–DavisRickey Y. Yada University of Guelph, Canada

7527.indb 2 8/23/06 1:56:10 PM

© 2007 by Taylor & Francis Group, LLC

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 fur-ther 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 malnour-ished. 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 par-ticularly 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 develop-ing 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 chemopre-vention through diet (reduced calories with more fruit and vegetables and novel ingredi-ents 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 poten-tial to contribute to advances in the areas of functional foods. Functional foods refers to the improvement of conventional foods with added health benefits. Biotechnology con-cepts 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 con-cepts for designing ingredients for functional foods and cover major nutrients such as starch, lipids, minerals, and vitamins to specialty ingredients and their disease preventive

7527.indb 5 8/23/06 1:56:11 PM

© 2007 by Taylor & Francis Group, LLC

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 improve-ment 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 process-ing, 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 ingredi-ents 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

7527.indb 6 8/23/06 1:56:11 PM

© 2007 by Taylor & Francis Group, LLC

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 pur-sued postdoctoral studies in plant biotechnology at the National Institute of Agro-Biological Sciences, Tsukuba Science City, Japan and at the University of Guelph, Canada, prior to joining the University of Massachusetts in 1993.

Dr. Shetty’s research interests focus on Proline and Redox pathway-linked bio-chemical 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 peer-reviewed 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 advi-sor at the U.S. State Department for one year in 2004–2005, 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.

7527.indb 7 8/23/06 1:56:11 PM

© 2007 by Taylor & Francis Group, LLC

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. Paliyath’s 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 com-modities are being investigated. Technologies and products have been developed for enhancing the shelf life and quality of fruits, vegetables, and flowers based on phospholi-pase D inhibition (US Patent #6,514,914). He is also investigating the nutraceutical prop-erties 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. Pometto’s 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 proceed-ings. 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

7527.indb 8 8/23/06 1:56:11 PM

© 2007 by Taylor & Francis Group, LLC

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 center’s commercial partners and affiliate faculty were development of new food products, development of new food processing equipment, extending the shelf life of foods, improv-ing and monitoring food safety, packaging of foods, development of food waste manage-ment 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 institute’s 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. Levin’s research interests involve toxicology, dietary modulators of mutagen-esis, 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.

7527.indb 9 8/23/06 1:56:11 PM

© 2007 by Taylor & Francis Group, LLC

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 dis-ability. As a result, significant challenges are linked to major oxidation-linked chronic disease from calorie sufficiency and excess calories in developing and developed coun-tries, 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 con-cepts 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 phyto-chemicals and breast cancer, nonnutritive sweetners, immune factors from eggs, passive immunity improvement through probiotics and role of prebiotics, phytochemicals as anti-microbials, and various potentials of microbial processing of ingredients have been high-lighted. 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 func-tional ingredients in plants. Chapter 1 focuses on concepts related to the use of clonal screening and sprout-based bioprocessing for designing functional phenolic phytochem-icals, and has a section on its relevance to functional foods. This chapter’s introduction to the general aspects of regulatory issues related to functional foods is relevant to all

7527.indb 11 8/23/06 1:56:11 PM

© 2007 by Taylor & Francis Group, LLC

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 chemo-prevention 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 phyto-chemicals is promising. In view of the established benefits of wine (Chapter 13) in car-diovascular 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 com-pounds are produced during post-harvest development. Therefore, protective phyto-chemical 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 emerg-ing 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 ShettyProfessor of Food Biotechnology

Chenoweth Laboratory University of Massachusetts

Amherst, Massachusetts

7527.indb 12 8/23/06 1:56:12 PM

© 2007 by Taylor & Francis Group, LLC

Motoyasu AdachiLaboratory of Food Quality Design and

Development Graduate School of AgricultureKyoto UniversityUji, Japan

Tamara CasciSchool of Food BiosciencesThe University of ReadingWhiteknights, UK

Hanne Risager ChristensenBioCentrum-DTUBiochemistry and NutritionThe Technical University of DenmarkKgs. Lyngby, Denmark

Fergus M. ClydesdaleDepartment of Food ScienceChenoweth LaboratoryUniversity of MassachusettsAmherst, Massachusetts, USA

Ali DemirciDeptartment of Agricultural and

Biological Engineering The Hucks Institute of Life Sciences Pennsylvania State UniversityUniversity Park, Pennsylvania, USA

K. Helen FisherDepartment of Plant AgricultureUniversity of GuelphVineland, Ontario, Canada

Hanne FrøkiærBioCentrum-DTUBiochemistry and NutritionThe Technical University of Denmark Kgs. Lyngby, Denmark

Glenn R. GibsonSchool of Food BiosciencesThe University of ReadingWhiteknights, UK

Ramon GonzalezDepartments of Chemical

Engineering and Food Science and Human Nutrition

Iowa State UniversityAmes, Iowa, USA

Peter L. KeelingBASF Plant ScienceAmes ResearchAmes, Iowa, USA

Anthony J. KinneyCrop Genetics Research and DevelopmentDuPont Experimental StationWilmington, Delware, USA

Jeffrey D. KlucinecBASF Plant ScienceAmes ResearchAmes, Iowa, USA

Jennifer Kovacs-NolanDepartment of Food ScienceUniversity of GuelphGuelph, Ontario, Canada

Reinhard KrämerInstitute of BiochemistryUniversity of Köln Zülpicher, Germany

Yuan-Tong LinDepartment of Food ScienceChenoweth LaboratoryUniversity of MassachusettsAmherst, Massachusetts, USA

Contributors

7527.indb 13 8/23/06 1:56:12 PM

© 2007 by Taylor & Francis Group, LLC

V. MaitinSchool of Food BiosciencesThe University of ReadingWhiteknights, Reading, UK

Nobuyuki MaruyamaGraduate School of AgricultureKyoto UniversityUji, Japan

Yukie MaruyamaGraduate School of AgricultureKyoto UniversityUji, Japan

Patrick P. McCueProgram in Molecular and Cellular

BiologyUniversity of MassachusettsAmherst, Massachusetts, USA

Yoshinori MineDepartment of Food Science University of GuelphGuelph, Ontario, Canada

Moustapha OkeOntario Ministry of Agriculture

and FoodGuelph, Ontario, Canada

Juan Alberto Osuna-CastroLaboratorio de BiotecnologíaFacultad de Ciencias Biológicas y

AgropecuariasUniversidad de ColimaTecoman, Colima, México

Gopinadhan PaliyathDepartment of Plant AgricultureUniversity of GuelphGuelph, Ontario, Canada

Octavio Paredes-LópezCentro de Investigación y de EstudiosAvanzados del IPNApdo, Gto., México

Reena Grittle PinheroDepartment of Food ScienceUniversity of GuelphGuelph, Ontario, Canada

Anthony L. Pometto IIIDepartment of Food Science and Human

NutritionNASA Food Technology Commercial

Space CenterIowa State UniversityAmes, Iowa, USA

Reena RandhirDepartment of Food ScienceChenoweth LaboratoryUniversity of MassachusettsAmherst, Massachusetts, USA

Robert A. RastallSchool of Food BiosciencesThe University of ReadingWhiteknights, UK

Louis A. RobertsPioneer Valley Life Sciences InstituteSpringfield, Massachusetts, USA

Gerhard SandmannBotanical InstituteJ. W. Goethe UniversitätFrankfurt, Germany

Kalidas ShettyDepartment of Food Science

University of Massachusetts Amherst, Massachusetts, USA

Preethi ShettyDepartment of Food ScienceChenoweth LaboratoryUniversity of MassachusettsAmherst, Massachusetts, USA

Sallie Smith-SchneiderPioneer Valley Life Sciences InstituteSpringfield, Massachusetts, USA

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

7527.indb 14 8/23/06 1:56:12 PM

© 2007 by Taylor & Francis Group, LLC

Evelyn Mae Tecson-MendozaInstitute of Plant BreedingCollege of AgricultureUniversity of the Philippines Los BanosLaguna, Philippines

Shigeru UtsumiGraduate School of AgricultureKyoto UniversityUji, Japan

Dhiraj A. VattemNutritional Biomedicine and

BiotechnologyFCS DepartmentTexas State University-San MarcosSan Marcos, Texas, USA

Dhiraj A. VattemNutritional Biomedicine and BiotechnologyFCS DepartmentTexas State University-San MarcosSan Marcos, Texas, USA

7527.indb 15 8/23/06 1:56:12 PM

© 2007 by Taylor & Francis Group, LLC

xvii

Chapter 1 Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods 1Kalidas Shetty, Fergus M. Clydesdale, and Dhiraj A. Vattem

Chapter 2 Molecular Design of Soybean Proteins for Enhanced Food Quality 25Nobuyuki Maruyama, Evelyn Mae Tecson-Mendoza, Yukie Maruyama, Motoyasu Adachi, and Shigeru Utsumi

Chapter 3 Genetic Modification of Plant Starches for Food Applications 51Jeffrey D. Klucinec and Peter L. Keeling

Chapter 4 Genetic Modification of Plant Oils for Food Uses 85Anthony J. Kinney

Chapter 5 Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins 97Octavio Paredes-López and Juan Alberto Osuna-Castro

Chapter 6 Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants 133Patrick P. McCue and Kalidas Shetty

Chapter 7 Functional Phytochemicals from Cranberries: Their Mechanism of Action and Strategies to Improve Functionality 151Dhiraj A. Vattem and Kalidas Shetty

Chapter 8 Rosmarinic Acid Biosynthesis and Mechanism of Action 187Kalidas Shetty

Chapter 9 Bioprocessing Strategies to Enhance l-DOPA and Phenolic Antioxidants in the Fava Bean (Vicia faba) 209Kalidas Shetty, Reena Randhir, and Preethi Shetty

Contents

7527.indb 17 8/23/06 1:56:12 PM

© 2007 by Taylor & Francis Group, LLC

Chapter 10 Biochemical Markers for Antioxidant Functionality 229Dhiraj A. Vattem and Kalidas Shetty

Chapter 11 Phytochemicals and Breast Cancer Chemoprevention 253Sallie Smith-Schneider, Louis A. Roberts, and Kalidas Shetty

Chapter 12 Phenolic Antimicrobials from Plants for Control of Bacterial Pathogens 285Kalidas Shetty and Yuan-Tong Lin

Chapter 13 Biotechnology in Wine Industry 311Moustapha Oke, Gopinadhan Paliyath, and K. Helen Fisher

Chapter 14 Biotechnology of Nonnutritive Sweeteners 327Reena Randhir and Kalidas Shetty

Chapter 15 Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables 345Reena Grittle Pinhero and Gopinadhan Paliyath

Chapter 16 Egg Yolk Antibody Farming for Passive Immunotherapy 381Jennifer Kovacs-Nolan and Yoshinori Mine

Chapter 17 Human Gut Microflora in Health and Disease: Focus on Prebiotics 401Tamara Casci, Robert A. Rastall, and Glenn R. Gibson

Chapter 18 Immunomodulating Effects of Lactic Acid Bacteria 435Hanne Risager Christensen and Hanne Frøkiær

Chapter 19 Enzymatic Synthesis of Oligosaccharides: Progress and Recent Trends 473V. Maitin and Robert A. Rastall

Chapter 20 Metabolic Engineering of Bacteria for Food Ingredients 501Ramon Gonzalez

Chapter 21 Technologies Used for Microbial Production of Food Ingredients 521Anthony L. Pometto III and Ali Demirci

Chapter 22 Production of Carotenoids by Gene Combination in Escherichia coli 533Gerhard Sandmann

7527.indb 18 8/23/06 1:56:12 PM

© 2007 by Taylor & Francis Group, LLC

Chapter 23 Production of Amino Acids: Physiological and Genetic Approaches 545Reinhard Krämer

Chapter 24 Biotechnology of Microbial Polysaccharides in Food 583Ian W. Sutherland

Chapter 25 Solid-State Bioprocessing for Functional Food Ingredients and Food Waste Remediation 611Kalidas Shetty

7527.indb 19 8/23/06 1:56:12 PM

© 2007 by Taylor & Francis Group, LLC