Exploration of Modern Biotechnology Trends in Functional Foods and Nutraceuticals PDF

SBS4101 Exploration of Modern Biotechnology Trends in Functional Foods and Nutraceuticals BY: HANA SYAFIQAH BINTI SAYEED IBRAHIM Functional foods are defined as foods that provide health benefits that extend beyond their fundamental nutritional value. Significantly captured pub...

SBS4101 Exploration of Modern Biotechnology Trends in Functional Foods and Nutraceuticals BY: HANA SYAFIQAH BINTI SAYEED IBRAHIM Functional foods are defined as foods that provide health benefits that extend beyond their fundamental nutritional value. Significantly captured public interest - contributes towards the problem of global hunger and beneficial to human health. Span a broad spectrum, including legumes, oilseeds, vegetables, fish, dairy products, beverages, herbs and spices, each offering unique health-promoting properties.  Functional food started from Japan with the concept of fortified nutritional products with advantageous effects on physiology. There are five major types of functional food: Fortified products: Food products that are fortified with minerals and vitamins - improve the quality of food and possess health benefits. Example: Grains with folic acid. Fortified juices with vitamin C. Transgenic golden rice with iron and β-carotene.  Enriched products: Food products with additional nutrients and components added which are normally not present or present in a very small quantity. Example: Margarines, which possess stanol esters, sterols, probiotics and prebiotics as bioactive compounds - clinical trials prove that it reduces total and low-density lipoprotein (LDL) cholesterol. Prebiotics and probiotics enhance the environment of gastrointestinal tract (GI tract).  Altered products: Removal or replacement of deleterious components with some important components for health benefits. Example: Alteration of fat in grains with fibres, thus reduced-fat product is available with good fibre enthralling health benefits.  Non-altered products: Products with presence of naturally occurring nutritional components. Example: β-glucan in oats. Broccoli (contains two bioactive components: diindolylmethane and selenium - anticancer properties). Berries, tomatoes, oats, apples, oranges, grapes, peanuts, green tea, almonds and dark chocolate (products of natural origin).  Enhanced products: Products with enhancement in the food component - can be achieved by providing different conditions during the growth phase or with the support of genetic manipulation in living beings and by new feeding composition to animals. Example: Altered feeding composition to chicken leads to a good content of omega-3 in eggs. Lysine-rich corn.  Functional foods and their bioactive compounds (plants as functional food) Functional foods Bioactive compounds Health benefits Olea europaea Oleuropein Antioxidant activity (olive) oil Solanum Reduces pancreatic cancer risk and lycopersicum Lycopene cardiovascular diseases (tomatoes) Allium sativum Antimicrobial and ability to reduce Allicin (garlic) cardiovascular disease Beta vulgaris Betalains Antilipidemic activity (beet) root Citrus sinensis Anti-allergic, antiviral, antioxidant, anti- Polyphenols (orange) inflammatory and anticarcinogenic Oryza sativa Lowers glycaemic index and controls α-Lipoic acid (rice) bran body weight Functional foods Bioactive compounds Health benefits Vaccinium macrocarpon Proanthocyanidins Treats urinary tract infections (UTIs) (cranberry) Glycine max Isoflavones, lecithin, Lowers cholesterol and anticancer (soy) saponins, fibres properties Avena sativa Reduces cholesterol and possess β-Glucan (oats) antioxidant properties Polysaccharides, Cordyceps Treats inflammatory disorders and mannitol and (mushroom) boosts immune system ergosterol  Animal source of functional food Source Components Health benefits Milk protein Bioactive peptides Antimicrobial and immunomodulatory Fatty acids Development of the brain, nervous system (eicosapentaenoic acid Fish oil and healthy eyesight and maintains blood and docosahexaenoic lipid levels acid) Xylooligosaccharides Reduces cholesterol level and maintains Yogurt (XOS) gastrointestinal health  Microbes as source of functional food Source Components Health benefits Lactobacilli and Keeps gastrointestinal tract Probiotics Bifidobacteria metabolically active Peptides, vitamins Spirulina (ascorbic acid, B1, B2, Anti-obesity, anticarcinogen, anti- microalgae B3, B12, biotin and inflammatory and antioxidant folic acid), β-carotene Functional in health concern like Lactobacillus hypertension, stomach health, Probiotics acidophilus cholesterol lowering and immune function Soybeans Soybean and its derivatives, such as tofu, tempeh, and soy milk, stand out prominently in the legume family - unique and beneficial nutritional profile (contain all essential amino acids). High content of isoflavones, a type of phytoestrogen - reduce cholesterol levels and risk of developing cardiovascular diseases. A complete protein source, comparable to animal proteins, which is particularly beneficial for vegetarians and vegans. Oilseeds Flaxseed oil, derived from the seeds of the flax plant, is highly nutritious - rich in alpha-linolenic acid (ALA), a type of omega-3 fatty acid. The ALA in flaxseed oil helps to lower blood pressure. The oil can act as a natural laxative, promoting regular bowel movements and helping to alleviate constipation. Aid in maintaining healthy skin and hair due to its moistening and anti-inflammatory effects. Can be used in salad dressings, smoothies or drizzled over cooked vegetables. Vegetables Vegetables are vital sources of dietary fibers, vitamins, minerals and various phytochemicals with antioxidative, anti-inflammatory and anticancer properties. Vegetables Nutritional values Health benefits Rich in beta-carotene, a Carrots powerful antioxidant that the Eye health and immune body converts into vitamin A Digestive health and regulate Psyllium High fibre content blood sugar levels Green leafy Packed with vitamins A, C and Maintain bone health and vegetables K, along with minerals (iron and prevent anemia (spinach and kale) calcium) Dairy products Yogurt and other dairy products are recognized for their rich content of probiotics, calcium and vitamin D. Probiotics play a crucial role in maintaining gut health by balancing the intestinal flora, which aids digestion and nutrient absorption. Probiotics reduce the risk of certain chronic diseases (irritable bowel syndrome and inflammatory bowel disease). Calcium and vitamin D in dairy products are essential for bone health, helping to prevent osteoporosis and maintain strong teeth. Microencapsulation - Increased gastrointestinal survival rate, increased resistance to food processing and storage condition as well as increased viability. Beverages Green tea contains high levels of catechins, particularly epigallocatechin gallate (EGCG). The antioxidative effects of EGCG help protect cells from damage caused by free radicals, reducing the risk of chronic diseases. Renowned for its role in weight management, as EGCG can boost metabolism and enhance fat oxidation. Regular consumption of green tea promotes cardiovascular health, lowering blood pressure and reducing LDL cholesterol levels, contributing to a reduced risk of heart disease. Nutraceuticals Essential food constituents that provide nutritional benefits as well as medicinal effects. Benefits of these foods are due to the presence of active compounds such as: Carotenoids, collagen hydrolysate and dietary fibres. Positively affect cardiovascular and immune system.