Оглавление
Группа авторов. Biomolecules from Natural Sources
Biomolecules from Natural Sources. Advances and Applications
Contents
List of Figures
List of Tables
Guide
Pages
Preface
List of Contributors
1 Glycolipids
1.1 Introduction
1.1.1 Application of Biosurfactants
1.1.1.1 Petroleum Industry
1.1.1.2 Bioremediation
1.1.1.3 Agriculture
1.1.1.4 Food Industry
1.1.1.5 Biomedicine
1.2 Biosynthesis of Glycolipids
1.3 Biosynthesis of Trehalose Lipids
Production of Glycolipids
1.4 Production of Trehalose Lipids
1.4.1 Microorganisms
1.5 Factors Affecting Trehalose Lipid Production
1.5.1 Carbon Source
1.5.2 Nitrogen Source
1.6 Downstream Process
1.7 Identification and Characterization
1.8 Surface-Active Properties
1.9 Biologic Activity
1.10 Conclusions
References
2 Natural Polymer Types and Applications
2.1 Introduction
2.1.1 The Monomer, Polymer and Biopolymer
2.1.2 The Monomeric Structure
2.1.3 Enzymes (Protein Polymers) Building Polymers
2.1.4 The Synthetic Polymers are Non-homogenized with Nature
2.1.5 The Competition between Biopolymers and Chemically Synthetic Polymers
2.1.6 The Plastic Success
2.1.7 Biopolymer Commercialization
2.1.8 The Eight Different Biopolymers
2.2 Biopolymer Type Number 1: Nucleic Acids
2.2.1 Tissue Engineering
2.2.2 Gene Therapy and Delivery
2.2.3 As Biosensor
2.3 Biopolymer Type Number 2: Polyamides. 2.3.1 Protein (πρώτειος)
2.3.2 The Biology of the Protein
2.3.3 Engineered Proteins. 2.3.3.1 Technical Enzymes: e.g. Proteases and Lipases
2.3.3.1.1 Proteases
2.3.3.1.2 Lipases
2.3.3.2 Pharmaceutical Applications
2.3.3.3 Reducing the Immunogenicity of Protein Drug Molecules
2.3.3.3.1 Insulin
2.3.3.3.2 Catalytic Antibody
2.3.3.3.3 Polyketide Synthases
2.3.4 Traditional Protein. 2.3.4.1 Casein
2.3.4.2 Keratin
2.3.4.3 Worm and Spider Silk
2.3.4.4 Collagen, Gelatin, Elastin, Albumine and Fibrin
2.3.4.5 Wheat Gluten
2.3.4.6 Soy Protein
2.4 Biopolymer Type Number 3: Polysaccharides
2.4.1 Starch
2.4.2 Cellulose and Cellulose Derivative
2.4.3 Hemicellulose
2.4.4 Chitin and Chitosan
2.4.5 Xanthan
2.4.6 Dextran
2.4.7 Pullulan
2.4.8 Glucan
2.4.9 Gellan
2.4.10 Pectin
2.4.11 Gums
2.4.12 Hyaluronic Acid
2.4.13 Fructans
2.4.14 Marine Polysaccharides
2.4.14.1 Alginate
2.4.14.2 Carrageenans and Red Seaweed
2.4.14.3 Agar and Agarose
2.5 Biopolymer Type Number 4: Organic Polyoxoesters
2.6 Biopolymer Type Number 5: Polyisoprenoides. 2.6.1 Natural Rubber
2.7 Biopolymer Type Number 6: Inorganic Polyesters with Polyphosphate
2.8 Biopolymer Type Number 7: Polyphenols
2.9 Biopolymer Type Number 8: Polythioesters
2.10 Conclusion
Acknowledgement
Conflict of Interest
References
3 Mushroom Pigments and Their Applications
3.1 Introduction
3.2 Mushroom Pigments
3.3 Saprophytic Fungi Pigments
3.4 Symbiotic Fungi Pigments
3.5 Application of Fungal Pigments
3.6 Conclusion
References
4 Pharmacological Potential of Pigments
4.1 Introduction
4.2 Bacterial Pigments
4.3 Fungal Pigments
4.4 Pigments for the Food Industry
4.5 Pigments for Other Human Uses
4.6 Pigments and Fungal Infection
4.7 Pigment Production
4.8 Fungal Pigments and Plant Endophytes
4.9 Pigments, Mycorrhizas and Endophytes
4.10 Conclusion
Acknowledgments
References
5 Bioactive Compounds
5.1 Introduction
5.2 Bioactive Compounds
5.3 Serum Albumins. 5.3.1 Structural Properties
5.3.2 Protein-based Delivery Systems
5.3.3 Antitumor Properties
5.3.4 Antioxidant Properties
5.3.5 Pharmacological and Nutraceutical Applications
5.4 Alpha-Lactalbumin. 5.4.1 Structural Properties
5.4.2 Protein-based Delivery Systems
5.4.3 Antitumor and Antioxidant Properties
5.5 Ovalbumin. 5.5.1 Structural Properties
5.5.2 Protein-based Delivery Systems
5.5.3 Biological Properties and Applications
5.6 Conclusion
References
6 The Protein Structure, Function and Specificity
6.1 Introduction. 6.1.1 Basic Background of Polyhydroxyalkanoates
6.1.2 PHA nomenclature
6.2 PHAs chemical properties
6.3 The Physical properties of PHAs
6.4 PHAs Biosynthesis. 6.4.1 Metabolic Pathways and Monomer-supplied for PHA Synthesis
6.4.2 PhaCSCL Synthases
6.4.3 PHAMCL Synthases
6.5 Metabolic Engineering of PHAMCL
6.5.1 Linking Metabolic Pathways
6.6 PhaC: The Location, Structure and Function. 6.6.1 Organizing PHA Synthase Genes in Selected Microbes
6.6.2 PHA Classes
6.6.3 PhaC Structure
6.7 Mutagenesis Case Studies. 6.7.1 Case Study for Type I Synthases In Vitro Random Mutagenesis
6.7.2 Case Study for Type I Synthases In Vivo Random Mutagenesis
6.7.3 Case Study Comparative Analysis of PhaC Synthases Class I, II, III and IV
6 Conclusion
Acknowledgement
Conflict of interest
References
7 Extremozyme-Based Technology for Biofuel Generation
7.1 Introduction
7.2 Lignocellulosic Biomass as a Substrate for Second Generation Biofuels
7.3 Production of Second-generation Biofuels from Lignocellulosic Biomass
7.4 The Carbohydrate Active enZymes (CAZymes) in Biofuel Industry
7.4.1 Cellulose-Active CAZymes
7.4.2 Hemicellulose- and Pectin-Active CAZymes
7.4.3 Lignin-Active CAZymes
7.5 Extremo-Stable Lignocellulose Active Enzymes
7.6 Conclusion and Future Directions
References
8 The Role of Divalent Cations in Antibiotic Sensitivity
8.1 Introduction
8.2 The Elements of the Macromolecules
8.2.1 Bonds and Forces
8.2.2 The Dynamicity of the Macromolecules
8.2.3 Protein as Functional Unique Macromolecules
8.3 Examples of the Sensitivity of the Macromolecules
8.4 Unique Examples Concerning the Role of Divalent Cations. 8.4.1 The Ion Channels
8.4.2 Coenzymes
8.4.3 Antibiotics as Ionophores
8.5 Like the Protein Some Ions are Unique
8.5.1 Some are Preferable to Others
8.5.2 The Protein Charges and What Could Charges Do
8.6 Bacterial Cell Wall
8.7 The Different Mechanisms of Antibiotic Resistance
8.7.1 Ions are Involved in the Resistance
8.7.2 Antibiotics, Divalent Cations, and the Bacterial Outer Membrane
8.8 P. aeruginosa Outer Membrane
8.9 The Effect of the Removal of Divalent Cations
8.10 Case Studies. 8.10.1 Case Study I Antibiotic-EDTA Combination
8.10.2 Case Study II Disinfectants-EDTA Combination
8.10.3 Case Study III P. aeruginosa Alginate
8.11 Other Ways to Break the Microbial Cell Wall
8.12 Conclusion
Acknowledgement
Conflict of interest
References
9 Biomolecules from Vegetable Wastes
9.1 Introduction
9.2 Vegetable Waste and By-products as a Source of Bioactive Compounds
9.2.1 Tomato (Solanum lycopersicumL.)
9.2.2 Onion (Allium cepa L.)
9.2.3 Lettuce (Lettuca sativaL.)
9.2.4 Potato (Solanum tuberosum L.)
9.2.5 Carrot (Daucus carotaL.)
9.2.6 Artichoke (Cynara scolymusL.)
9.3 Extraction Systems to Recover Bioactive Compounds from Vegetable Wastes
9.4 Stabilization
9.5 Extraction Techniques for Recovery of Bioactive Compounds
9.5.1 Conventional Techniques
9.5.2 Non-Conventional Extraction Technologies (Green Technologies)
9.5.2.1 Enzyme-Assisted Extraction
9.5.2.2 Ultrasound-assisted Extraction
9.5.2.3 Microwave Assisted Extraction
9.5.2.4 Pressurized Liquid Extraction
9.5.2.5 Supercritical Fluid Extraction
9.5.2.6 Deep Eutectic Solvent Extraction
9.6 Conclusion
References
10 Retention of Natural Bioactive Compounds of Berry Fruits during Surface Decontamination Using an Eco-friendly Sanitizer
10.1 Introduction
10.2 Fruit and Vegetable Washing and/or Disinfection Techniques
10.2.1 Washing/disinfection by Immersion
10.2.2 Spray Washing/disinfection
10.2.3 Disinfection by Fogging
10.3 Conclusions
References
11 Biomolecules from Basil – Pharmacological Significance
11.1 Introduction
11.2 Cultivar and Chemotaxonomic Classification
11.3 Bioactive Constituents in Basil
11.4 Pharmacological Activities
11.4.1 Antimicrobial Activities
11.4.2 Antioxidant Activities
11.4.3 Anti-inflammatory Activities
11.4.4 Antiplatelet Activities
11.4.5 Antithrombotic Activities
11.4.6 Antihypertensive Activities
11.4.7 Antihyperlipidemic and Antiulcerative Activities
11.4.8 Hypoglycemic and Hepatoprotective Activities
11.4.9 Anticonvulsant Activities
11.4.10 Immunomodulatory Activities
11.4.11 Cytotoxicity Effect
11.4.12 Anticancer Activities
11.4.13 Insecticidal and Larvicidal Activities
11.5 Alteration of Bioactive Content in Basil
11.6 Conclusion
References
12 Himalayan Peony (Paeonia emodi Royle)
12.1 Introduction
12.2 Methodology
12.3 Geographical Distribution, Taxonomy, and Nomenclature
12.4 Ethnomedicinal Uses
12.5 Chemical Composition
12.6 Bioactive Effects
12.6.1 Cardioprotective Activity
12.6.2 Antimicrobial Activities
12.6.3 Anti-inflammatory Activity
12.6.4 Anti-hyperlipidemic Activity
12.6.5 Hepatoprotective Activity
12.6.6 Antioxidant Activity
12.7 Conclusion
Conflict of interest
Acknowledgments
Contribution
Abbreviations
References
13 Health Properties of Dietary Monoterpenes
13.1 Introduction
13.2 Monoterpenes: Definition, Food Sources, and Dietary Intake
13.3 Anticancer Activity
13.4 Anti-inflammatory Activity
13.5 Antidiabetic Activity
13.6 Antioxidant Activity
13.7 Cardiovascular and Antihypertensive Effects of Monoterpenes
13.8 Conclusion
Acknowledgements
References
14 Biomolecules Derived from Whey
14.1 Introduction
14.2 Physicochemical Composition of Whey
14.3 Processing of Whey and Derived Products
14.4 Functional and Nutritional Aspects and Applications of Whey Derived Products
14.5 Bioactive Peptides Derived from Whey Protein
14.5.1 Antihypertensive Peptides
14.5.2 Antimicrobial Peptides
14.5.3 Antioxidant Peptides
14.6 Glycomacropeptide. 14.6.1 Definition, Structure, and Technologies
14.6.2 Biological Properties
14.6.3 Applications
14.7 Non-protein Whey Products. 14.7.1 Galactooligosaccharides. 14.7.1.1 Definition, Structure and Technologies
14.7.1.2 Biological Properties
14.7.1.3 Applications
14.7.2 Lactosucrose. 14.7.2.1 Definition, Structure, and Production
14.7.2.2 Biological Properties
14.7.2.3 Applications
14.8 Application of Whey Proteins as Coating Material for Bioactive Compound-Loaded Liposomes
14.9 Bacteriophages in Whey Derived Products: From Threat to Reality
14.10 Conclusion
References
15 EPS from Lactobacilli and Bifidobacteria
15.1 Introduction
15.2 Chemical and Structural Characterization
15.3 Rheological Properties
15.4 Health-Promoting Effects
15.4.1 Antitumor Activity
15.4.2 Antioxidant Properties
15.4.3 Functional Properties Associated with Carbohydrate and Lipid Metabolisms
15.4.4 Microbiota Modulation
15.4.5 Immunomodulatory Effects
15.4.6 Antibiofilm/Antibacterial Activity
15.5 Conclusion
References
16 Characterization of Bacteriocins Produced by Lactic Acid Bacteria of Industrial Interest
16.1 Introduction
16.2 Bacteriocin Classification: Brief Story of Its Evolution
16.3 Application of Bacteriocins in the Food Industry
16.4 Purified Bacteriocins as Food Additive
16.5 Fermented Products Containing Bacteriocin
16.6 Inoculation of the Food with the Bacteriocin-Producer Strain
16.7 Bioprotective Films or Coatings
16.8 Control of Listeria monocytogenes by a Bacteriocin-Producer Lactic Acid Bacteria
16.9 Effect of Temperature and pH on Bacteriocin Production
16.10 Effect of Bacteriocin on Other Lactic Acid Bacteria
16.11 Biocontrol of Listeria monocytogenes in a Fermented-Milk Model
16.12 Conclusions
References
Index
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