Food Science and Nutrition: Enzymes, Amino Acids & Production Methods - PDF

Food Science and Nutrition Enzymes used in human food An enzyme is a type of protein found within a cell. Enzymes speed up the rate of a chemical reaction to help support life. Enzymes help with important tasks:  Building muscle  Destroying toxins  Breaking down food particl...

Food Science and Nutrition Enzymes used in human food An enzyme is a type of protein found within a cell. Enzymes speed up the rate of a chemical reaction to help support life. Enzymes help with important tasks:  Building muscle  Destroying toxins  Breaking down food particles There are three main types of during digestion Enzymes have ‘active sites’, which digestive enzymes: attract other suitably shaped  Proteases: Break down protein molecules to bind to the sites. into small peptides and amino The analogy of a key fitting into a lock. acids.  Lipases: Break down fat into The enzyme serves as the lock and the three fatty acids plus a glycerol attracted molecule (called the substrate) molecule. is the key.  Amylases: Break down carbs like Amino acids in food additives Food additives: chemical substances which are deliberately added to foods, in known and regulated quantities, for:  assisting in the processing of foods,  preservation of foods  improving the flavour and texture or appearance of foods Examples of use of amino acid as additive:  Fortification of rice with L-lysine and L-threonine  Supplementation of bread with L-lysine  Fortification of soya and peanut protein with methionine  Synthetic amino acids are used also for chemically defined diets which can be completely absorbed and utilized for nutritional purposes in space travel, in Single cell protein- feed ingredient in aquaculture Aquaculture is poised to help fulfill the increasing global demands for high-quality, protein-rich foods, and is thus the fastest growing animal protein industry. Single cell protein (SCP) products, protein meals based on microbial or algal biomass, have the potential to fulfill the need for sourcing a sustainable, renewable protein ingredient. SCP products can be prepared from different microbial sources, including microalgae, yeast and other fungi, and bacteria. Each SCP source has its own unique advantages. The goal of SCP production is to maximize cellular growth and co-product yields in economically viable approaches,  Production of plant-based meat and cultivated meat (cell-based food) Plant- and fungi-based meat (PBM) products encompass the flavor, texture, and/or nutritional aspects of meat but are different in composition; namely are made from non- animal sourced materials Traditional meat include relatively simple derivatives from soybeans (i.e., tofu, tempeh) or wheat. In contrast, novel PBMs are highly formulated, processed products that rely on protein isolates, colours, flavours and processing aids to achieve a “meat-like” sensory appeal. Industrial versus cultivated meat production Production of cultivated meat Production of cultivated meat and plant-based meat Strategies for emulating appearance properties (color, marbling, structure) of meat. Plant-based and cultivated meat companies Company ClearMeat Finless Foods Company Focus Meat Meat,Seafood Country/Province India United States Peace of Meat Meat Germany Upside Foods Meat United States Aleph Farms Meat Israel Dragonfly Meat United Kingdom Matrix F.T. Meat United States Shiok Meats Meat,Seafood Singapore Mzansi Meat Co Meat South Africa Vivera Meat Netherlands GOURMEY - Suprême SAS Meat France MeaTech Meat Israel TurtleTree Labs Dairy Singapore Innocent Meat Meat Germany Mission Barns Meat United States And many  Engineering microorganisms for nutrient production The list of food additives approved by the EU includes 316 compounds, which are classified according to their major application such as: colors (E100–E199), additional additives (E1000–1599). Metabolic pathways relevant for the production of food additives have significant influence on: choice of the microorganism used for production metabolic engineering strategies followed for establishing and improving production. Figure 1: Classification of microbially accessible food additives according to the metabolic pathways being involved in their biosynthesis. Colors indicate the same  A broad range of different compounds ranging from small organic acids to more complex secondary metabolites or polymers such as oligopeptides can now be accessed by tailor- made microbial cell factories The range of host organisms exploited for production of food additives:  E. coli and S. cerevisiae and a broad spectrum of bacteria, fungi, and microalgae.  Enable the use of alternative/synthetic pathways Metabolic pathways involved in the production of for production. carboxylic acids and short-chain alcohols. Microbial production of macronutrients (proteins, carbohydrates and fats) Production of Heme by E.coli  Human Milk Oligosaccharides Human milk is the perfect food for infants because it not only maintains an ideal balance of nutrients but also contains countless bioactive ingredients such as immunoglobulins, hormones, oligosaccharides and other components. One important component is human milk oligosaccharides (HMOs), which are multifunctional glycans, naturally present in human milk. Human milk oligosaccharides (HMOs) are a very important and interesting constituent of human milk, the third most abundant solid component after lactose and lipids. They are a structurally and biologically diverse group of complex indigestible sugars. About 15 structure of HMO have been identified in human milk. HMOs are made of five basic monosaccharides: glucose (Glc), galactose (Gal), N- ethylglucosamine (GlcNAc), fucose (Fuc) and sialic acid (SA). Typical HMO structure and schematic diagram