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Foods
Special Issues
Bioprocess and Bioseparation of Food Resources
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Bioprocess and Bioseparation of Food Resources

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 May 2020) | Viewed by 3830

Special Issue Editor

Dr. Seockmo Ku

E-Mail Website
Guest Editor
School of Agriculture, Middle Tennessee State University, Murfreesboro, TN 37132, USA
Interests: probiotics; bioprocessing; microbiome; functional foods; food safety

Special Issue Information

Dear Colleagues,

Bioprocessing technologies have been receiving a great deal of attention in the food, nutraceutical, and cosmetic industries due to increased consumer needs and interests for natural, healthy, and safe products. Substrate preparation and bioseparation of biofunctional metabolites continues to appear in an expanding spectrum of products and strategies to manufacture bioactive resources with fermentation, due to the recognition of potential applications in new industrial sectors (e.g., cosmetics, beverage, nutraceuticals, processed food, and liquor). This Special Issue, entitled “Bioprocess and Bioseparation of Food and Cosmetic Resources”, welcomes short communications, research, and literature reviews discussing the use of bioprocessing engineering with multidisciplinary technologies to produce value-added biogenic compounds and cell metabolites via microorganisms and plant and animal cell fermentation.

Dr. Seockmo Ku
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Probiotics and prebiotics
  • Biomass production
  • Bioprocessing engineering
  • Nutraceutical production
  • Upstream processing
  • Downstream processing
  • Fermentation
  • Bioactive molecule production
  • Bioseparation
  • Bioconversion

Published Papers (1 paper)

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Research

15 pages, 978 KiB  
Article
Production and Characterization of Anti-Inflammatory Monascus Pigment Derivatives
by Deokyeong Choe, Soo Min Song, Chul Soo Shin, Tony V. Johnston, Hyung Jin Ahn, Daehwan Kim and Seockmo Ku
Foods 2020, 9(7), 858; https://doi.org/10.3390/foods9070858 - 1 Jul 2020
Cited by 17 | Viewed by 3425
Abstract
The prevention and treatment of chronic inflammation using food-derived compounds are desirable from the perspectives of marketing and safety. Monascus pigments, widely used as food additives, can be used as a chronic inflammation treatment. Orange Monascus pigments were produced by submerged fermentation in [...] Read more.
The prevention and treatment of chronic inflammation using food-derived compounds are desirable from the perspectives of marketing and safety. Monascus pigments, widely used as food additives, can be used as a chronic inflammation treatment. Orange Monascus pigments were produced by submerged fermentation in a 5 L bioreactor, and multiple orange Monascus pigment derivatives with anti-inflammatory activities were synthesized using aminophilic reaction. A total of 41 types of pigment derivatives were produced by incorporating amines and amino acids into the orange pigments. One derivative candidate that inhibited nitric oxide (NO) production in Raw 264.7 cells and exhibited low cell cytotoxicity was identified via in vitro assay. The 2-amino-4 picoline derivative inhibited NO production of 48.4%, and exhibited cell viability of 90.6%. Expression of inducible NO synthase, an important enzyme in the NO synthesis pathway, was suppressed by such a derivative in a dose-dependent manner. Therefore, this derivative has potential as a functional food colorant with anti-inflammatory effects. Full article
(This article belongs to the Special Issue Bioprocess and Bioseparation of Food Resources)
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