Microbes and functional foods

As the new millenium begins, we witness a new era in the fields of biotechnology, food science and nutrition with an increasing emphasis on the interaction of foods and medicine. Biotechnology promises to improve the health benefits of any food, in natural or processed form. In addition to its nutritional components, these foods contain components which favor the good health, physical capacity and the mental health of an individual. Food biotechnology, as an important part of biotechnology, was used in manufacturing food products for more than 8,000 years. Many microorganisms, including various types of lactic acid bacteria, some fungi and yeasts, play a role in the production of the fermented foods and they also serve as a rich source of food additives, enzymes and other substances used in food processing. Bread, bakery goods, beer and wine, vinegar, sour cream, cheese and yoghurt, sauerkraut, sausages and many other foods owe their existence to enzymes found in various microorganisms. Obviously, mentioned food products are naturally healthful and deliver life-sustaining nutrients, as well as many beneficial micro-nutrients, but some of them are not yet considered as functional foods. Functional foods may be defined as any food, which involve food components, as essential nutrients needed to maintain optimum health, and as non-nutritional components which contribute to the prevention or the delay of the onset of chronic illnesses associated with advancing age. Even healthy foods may not naturally contain specific functional (bioactive) ingredients that may provide great benefit. The food industry is directing new product development towards the area of functional foods and functional food ingredients due to consumers demand for healthier foods. This lecture will deal only with functional foods of biotechnological origin such as probiotics, beta-glucan and some phytochemicals, e.g. foods in some way connected with microorganisms, microbial technology or biotechnological methods.