The utilization of biosurfactants, which are highly functional in food and biomedical applications, has become more and more significant. Along with providing an overview of biosurfactant properties, the book suggests how these properties could be applicable in the food industry.
Topics treated are: material properties of alginates, alginate production: precursor biosynthesis, polymerization and secretion, bacterial system for alginate uptake and degradation, enzymatic alginate modification, alginate gene regulation, role of alginate in bacterial biofilms, microbial production of alginates: physiology and process aspects, alginate-based blends and nano/microbeads, applications of alginates in food, alginate and its comonomer mannuronic acid: medical relevance as drugs.
Dr. Ping Wang is a Professor in Department of Biomedical Engineering at Zhejiang University, Hangzhou, China. Dr. Chunsheng Wu is a Professor in Medical School at Xi’an Jiaotong University, Xi’an, China. Dr. Ning Hu is an Assistant researcher in Department of Biomedical Engineering at Zhejiang University and a Postdoctoral researcher in Medical School at Harvard University, Boston, USA. Dr. K. Jimmy Hsia is a Professor in Department of Biomedical Engineering at Carnegie Mellon University, Pittsburgh, USA.
Dr. Ping Wang is a professor at Zhejiang University, Hangzhou, China. Dr. Qingjun Liu is a professor at Zhejiang University, Hangzhou, China. Dr. Chunsheng Wu is an associated professor at Zhejiang University, Hangzhou, China. Dr. K. Jimmy Hsia is a professor at University of Illinois at Urbana-Champaign, Urbana, USA.
Innovations in Molecular Mechanisms and Tissue Engineering combines perspectives from the biomedical, bioengineering, and medical fields to present a cutting-edge, multifaceted picture of the tissue engineering and regenerative medicine fields. This installment of Springer’s Stem Cell Biology and Regenerative Medicine series is ideal for scientists, clinicians, and researchers in the fields of stem cell biology, regenerative medicine, biomedical engineering, and tissue engineering.
Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.
This book introduces key fundamentals of microarray bioprinting, including the required chip platforms and associated instruments/devices, experimental protocols for cell printing and biochemical- and cell-based assays, and several example applications. Various bioprinting approaches that allow for the rapid testing of hundreds of different cell culture conditions in combinations on a single chip are discussed in detail. Also covered is high-content, 3D cell-based imaging assays of tissue functions on miniaturized tissue constructs for high-throughput, predictive screening of drug efficacy and toxicity. This is an ideal book for graduate and postgraduate students in the field of biomedical engineering as well as scientists in the pharmaceutical industry.
This book also:Broadens readers’ understanding of the principles of microarray bioprinting, chip platforms and associated instruments/devices, and surface chemistry for micropatterning of cells on the chip platformCovers the latest developments in printing cells in hydrogels and methods of gelation as well as printing other biological samples in aqueous solutionsIllustrates the complete process for cell staining and high-content imaging of 3D cells on the chip and predicting human metabolism and toxicology on the chip
Due to its ability to degrade hydrophobic substrates highly efficiently, the non-conventional yeast Yarrowia lipolytica offers various applications in the food, feed, pharmaceutical, and fine chemistry industries, as well as in environmental protection contexts such as waste treatment and bioremediation.
The yeast breaks down hydrophobic substrates such as n-alkanes, fatty acids, fats, and oils, yielding valuable biotechnological products such as organic acids, extracellular enzymes, aroma compounds, bioemulsifiers, polyols, single-cell proteins, and single-cell oils. Further, Y. lipolytica is an efficient platform for the production of various heterologous proteins; more than a hundred heterologous proteins – including those of viruses, bacteria and fungi, as well as plant, animal and human proteins – have already been produced in Y. lipolytica. Since its genome has been sequenced, it is now possible to use new recombinant technology and metabolic engineering in order to improve the metabolic pathways involved in the creation of desirable metabolites and products.
The volume further deals with the metabolic engineering of microorganisms for the biotechnological production of amino acids for use as pharmaceuticals and, particularly, as food and feed additives. Comprehensive reviews are given of recent achievements to enable or improve production of amino acids and dipeptides by fermentation and enzyme catalysis. Here, the particular focus is on metabolic engineering, the rational improvement of metabolic functions using recombinant DNA technology.
Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. Procedures for processing egg compounds to improve their nutritive value are described, including the concept of so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.
The chapters are by authors from 12 countries, all renowned specialists, who are active in various fields of egg research, such as quality control, biochemistry, biophysics and biotechnology.
This book also appeals to the lay reader without a scientific background who is interested in an entertaining and informative introduction to the key aspects of biotechnology. Authors Renneberg and Demain discuss the opportunities and risks of individual technologies and provide historical data in easy-to-reference boxes, highlighting key topics. The book covers all major aspects of the field, from food biotechnology to enzymes, genetic engineering, viruses, antibodies, and vaccines, to environmental biotechnology, transgenic animals, analytical biotechnology, and the human genome. This stimulating book is the most user-friendly source for a comprehensive overview of this complex field.Provides accessible content to the lay reader who does not have an extensive scientific backgroundIncludes all facets of biotechnology applicationsCovers articles from the most respected scientists, including Alan Guttmacher, Carl Djerassi, Frances S. Ligler, Jared Diamond, Susan Greenfield, and moreContains a summary, annotated references, links to useful web sites, and appealing review questions at the end of each chapterPresents more than 600 color figures and over 100 illustrationsWritten in an enthusiastic and engaging style unlike other existing theoretical and dry-style biotechnology books
Despite the advances made in the study of plant-microbe synergism, the relation between microbes and plant health in the context of food security, soil nutrient management, human and plant health is still largely unexplored. Addressing that gap, the book presents reviews and original research articles that highlight the latest discoveries in plant probiotics, their specificity, diversity and function. Additional sections addressing nutrient management, human health, and plant microbiome management to improve plant productivity round out the coverage.
This edition also contains extensively updated and more user-friendly keys to assist investigators in identifying the contributing factors that may lead to the contamination, proliferation or survival of agents of foodborne disease.