Industrial biotechnology of vitamins, biopigments, and antioxidants / edited by Erick J. Vandamme and José Luis Revuelta.

Format:

Book

Contributor:

Vandamme, Erick J., editor.

Revuelta, José Luis, editor.

Language:

English

Subjects (All):

Vitamins--Biotechnology.

Vitamins.

Pigments (Biology)--Biotechnology.

Pigments (Biology).

Antioxidants--Biotechnology.

Antioxidants.

Physical Description:

1 online resource (581 p.)

Edition:

1st ed.

Place of Publication:

Weinheim, Germany : Wiley-VCH Verlag, 2016.

Language Note:

English

Summary:

Vitamins are a group of physiologically very important, chemically quite complex organic compounds, that are essential for humans and animals. Some vitamins and other growth factors behave as antioxidants, while some can be considered as biopigments. As their chemical synthesis is laborious, their biotechnology-based synthesis and production via microbial fermentation has gained substantial interest within the last decades. Recent progress in microbial genetics and in metabolic engineering and implementation of innovative bioprocess technology has led to a biotechnology-based industrial production of many vitamins and related compounds. Divided into three sections, this volume covers: 1. water-soluble vitamins 2. fat-soluble vitamin compounds and 3. other growth factors, biopigments, and antioxidants. They are all reviewed systematically: from natural occurrence and assays, via biosynthesis, strain development, to industrially-employed biotechnological syntheses and applications.

Contents:

Cover; Title Page; Copyright; Dedication; Contents; List of Contributors; Preface; Chapter 1 Vitamins, Biopigments, Antioxidants and Related Compounds: A Historical, Physiological and (Bio)technological Perspective; 1.1 Historical Aspects of the Search for Vitamins; 1.2 Vitamins: What's in a Name; 1.3 Physiological Functions of Vitamins and Related Compounds; 1.4 Technical Functions of Vitamins and Related Compounds; 1.5 Production and Application of Vitamins and Related Factors; 1.6 Outlook; References; Part I Water-Soluble Vitamins

Chapter 2 Industrial Production of Vitamin B2 by Microbial Fermentation2.1 Introduction and Historical Outline; 2.2 Occurrence in Natural/Food Sources; 2.3 Chemical and Physical Properties; Technical Functions; 2.4 Assay Methods and Units; 2.5 Biological Role of Flavins and Flavoproteins; 2.6 Biotechnological Synthesis of Riboflavin; 2.6.1 Riboflavin-Producing Microorganisms; 2.6.2 Biosynthesis of Riboflavin; 2.6.3 Regulation of the Biosynthesis of Riboflavin; 2.7 Strain Development: Genetic Modifications, Molecular Genetics and Metabolic Engineering; 2.8 Fermentation Process

2.9 Downstream Processing2.10 Chemical Synthesis; 2.11 Application and Economics; References; Chapter 3 Vitamin B3, Niacin; 3.1 Introduction; 3.2 History; 3.3 Occurrence in Nature/Food Sources; 3.4 Chemical and Physical Properties; 3.4.1 Chemical Properties; 3.4.2 Physical Properties; 3.5 Vitamin B3 Deficiency Disease (Pellagra); 3.6 Methods Used for Determination of Vitamin B3; 3.6.1 Microbiological Methods; 3.6.2 Chemical Methods; 3.7 Synthesis; 3.7.1 Chemical Process Used for Nicotinic Acid Production; 3.7.2 Biosynthesis; 3.7.2.1 Biological Processes Used for Nicotinic Acid Production

3.8 Downstream Processing of Nicotinic Acid3.9 Reactive Extraction; 3.10 Physiological Role of Vitamin B3 (Niacin); 3.10.1 Coenzyme in Metabolic Reactions; 3.10.2 Therapeutic Molecule; 3.10.2.1 Treatment of Pellagra; 3.10.2.2 Treatment of Cardiovascular Diseases; 3.10.2.3 Antihyperlipidemic Effect; 3.10.2.4 Treatment of Hypercholesterolemia; 3.10.2.5 Diabetes; 3.10.2.6 Fibrinolysis; 3.10.2.7 Treatment of Neurodegenerative Disorders; 3.11 Safety of Niacin; 3.12 Toxicity of Niacin; 3.12.1 Hepatotoxicity; 3.12.2 Vasodilation/Niacin Flush; 3.12.3 Glucose Intolerance; 3.13 Derivatives of Niacin

3.14 Application in Cosmetics, Food and Feed3.15 Future Prospects; References; Chapter 4 Pantothenic Acid; 4.1 Introduction and Historical Outline; 4.2 Occurrence in Natural Food Sources and Requirements; 4.3 Physiological Role as Vitamin or as Coenzyme; 4.4 Chemical and Physical Properties; 4.5 Assay Methods; 4.6 Chemical and Biotechnological Synthesis; 4.7 Application and Economics; References; Chapter 5 Folate: Relevance of Chemical and Microbial Production; 5.1 Introduction; 5.2 Folates: Chemical Properties and Occurrence in Food; 5.3 Biosynthesis; 5.4 Physiological Role

5.5 Bioavailability and Dietary Supplements

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed March 29, 2016).

ISBN:

9783527681778

3527681779

9783527681754

3527681752

9783527681761

3527681760

OCLC:

945137774