129
© The Author(s), under exclusive license to Springer Nature
Switzerland AG 2021
X. Dai et al. (eds.), Fungi in Sustainable Food Production, Fungal Biology,
https://doi.org/10.1007/978-3-030-64406-2_8
Chapter 8
Fungal Production of Food Supplements
Archana Singh, Modhurima Misra, Shashank Mishra,
and Shashwati Ghosh Sachan
8.1 Introduction
In the United States, according to the Dietary Supplement Health and Education Act
(DSHEA) of 1994, a dietary supplement is a product intended to supplement (reinforce) the diet which contains a ‘dietary ingredient’, such as minerals, vitamins,
amino acids, enzymes, organ tissues, glandulars, herbs or other botanics, or a concentrate, metabolite, constituent, extract or combination of any of the above
(DSHEA 1994; Questions and answers on dietary supplements n.d.). Dietary supplements can be in the form of tablets, capsules, lozenges, chewables, powders,
solutions or syrups. They may also appear as part of foods and can be categorized
into natural supplements that are extracted from plants, animal tissues or inorganic
material, such as seawater and rocks; semi-synthetic supplements extracted from
natural sources and then chemically changed; and synthetic supplements that are
completely artificially produced. Practically every nutrient can appear as a dietary
supplement which mainly involves minerals, vitamins, fibres, prebiotics, amino
acids, proteins, phytonutrients (polyphenols and others), omega-3 fatty acids and
conjugated linoleic acids.
A rapid switch towards the bio-production and use of compounds of (micro)
biological origin is observed due to increasing consumer concern and interest
Shashank Mishra: Co-corresponding author.
A. Singh · M. Misra · S. G. Sachan (*)
Department of Bio-Engineering, Birla Institute of Technology, Mesra,
Ranchi, Jharkhand, India
e-mail: ssachan@bitmesra.ac.in
S. Mishra (*)
Quality Control and Quality Assurance Laboratory, Biotech Park,
Lucknow, Uttar Pradesh, India
© The Author(s), under exclusive license to Springer Nature
Switzerland AG 2021
X. Dai et al. (eds.), Fungi in Sustainable Food Production, Fungal Biology,
https://doi.org/10.1007/978-3-030-64406-2_8
Chapter 8
Fungal Production of Food Supplements
Archana Singh, Modhurima Misra, Shashank Mishra,
and Shashwati Ghosh Sachan
8.1 Introduction
In the United States, according to the Dietary Supplement Health and Education Act
(DSHEA) of 1994, a dietary supplement is a product intended to supplement (reinforce) the diet which contains a ‘dietary ingredient’, such as minerals, vitamins,
amino acids, enzymes, organ tissues, glandulars, herbs or other botanics, or a concentrate, metabolite, constituent, extract or combination of any of the above
(DSHEA 1994; Questions and answers on dietary supplements n.d.). Dietary supplements can be in the form of tablets, capsules, lozenges, chewables, powders,
solutions or syrups. They may also appear as part of foods and can be categorized
into natural supplements that are extracted from plants, animal tissues or inorganic
material, such as seawater and rocks; semi-synthetic supplements extracted from
natural sources and then chemically changed; and synthetic supplements that are
completely artificially produced. Practically every nutrient can appear as a dietary
supplement which mainly involves minerals, vitamins, fibres, prebiotics, amino
acids, proteins, phytonutrients (polyphenols and others), omega-3 fatty acids and
conjugated linoleic acids.
A rapid switch towards the bio-production and use of compounds of (micro)
biological origin is observed due to increasing consumer concern and interest
Shashank Mishra: Co-corresponding author.
A. Singh · M. Misra · S. G. Sachan (*)
Department of Bio-Engineering, Birla Institute of Technology, Mesra,
Ranchi, Jharkhand, India
e-mail: ssachan@bitmesra.ac.in
S. Mishra (*)
Quality Control and Quality Assurance Laboratory, Biotech Park,
Lucknow, Uttar Pradesh, India