Beneficial Microbes as Novel Microbial Cell …
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Application of these particles is due to their nanoscale size, increased surface
area and various shapes. Green synthesized nanoparticles have useful wide spectrum of applications in biomedicine, sciences, agriculture, engineering and industry
but not limited, to drug delivery, cancer treatment, gene therapy and DNA analysis,
antibacterial agents, anticoagulants, thrombolytic agents, biosensors, optics, catalyses, separation science and magnetic resonance imaging (MRI) (Haverkamp et al.
2007; Zheng et al. 2010; Kim et al. 2013; Shankar et al. 2014; Kumari et al. 2015;
Ojo et al. 2016; Fariq et al. 2017; Lateef et al. 2017; Olajire et al. 2017; Azeez
et al. 2018; Lateef et al. 2018b, 2019, 2020). Howbeit, nanoparticles from beneficial
microbes are expected to have prominent influences on human health considering
the health benefits of the organisms themselves, such as improvement of intestinal
well-being through the regulatory actions of microbiota, immune system stimulation and development, lactose intolerance reduction, nutrient availability, synthesis
and enhancement and risk reduction of many diseases (Kumar et al. 2010; Nagpal
et al. 2010, 2012; Nagpal and Kaur 2011; Gungor et al. 2015; Patten and Laws
2015; Aoyagi et al. 2017; Mokkala et al. 2017). The present review summarizes the
prosperity of nanoparticles biosynthesized using beneficial microbes and their health
benefits.
2 Roles of Beneficial Microbes in Food Materials
Beneficial microbes have been reported to improve the quality and nutritional value
of food materials. Recent reports available indicated that probiotic bacteria are incorporated into dairy products such as cheese, yogurt, ice cream and other dairy desserts.
The probiotics inclusion in food enhanced prolonged storage of perishables, good
taste and higher demand of the foods (Ranadheera et al. 2010). Higher levels of viable
microorganisms present in probiotics improved therapeutic level of food materials,
exhibited better health benefits, increased energy and nutrients value to serve as
functional foods (Lahteinen et al. 2010; Granato et al. 2010). Probiotics such as
Lactobacillus acidophilus, L. plantarum, L. curvatus, L. sake, L. pentosaceus, L.
rhamnosus, L. fermentum and Bifidobacterium animalis subsp. lactis were reported
to produce polydextose, oligofructose and other valuable products which enhanced
the growth, viability of the organisms and fatty acid production in fermented milk
(Oliveira et al. 2009; Ji et al. 2015). Fermented meat products such as sausage, cheese
and other fermented dairy products are good sources of probiotic foods (Ferrando
et al. 2015; Han et al. 2017). Different groups or species of beneficial microbes with
unique beneficial effects have been previously reported as summarized in Table 1.
317
Application of these particles is due to their nanoscale size, increased surface
area and various shapes. Green synthesized nanoparticles have useful wide spectrum of applications in biomedicine, sciences, agriculture, engineering and industry
but not limited, to drug delivery, cancer treatment, gene therapy and DNA analysis,
antibacterial agents, anticoagulants, thrombolytic agents, biosensors, optics, catalyses, separation science and magnetic resonance imaging (MRI) (Haverkamp et al.
2007; Zheng et al. 2010; Kim et al. 2013; Shankar et al. 2014; Kumari et al. 2015;
Ojo et al. 2016; Fariq et al. 2017; Lateef et al. 2017; Olajire et al. 2017; Azeez
et al. 2018; Lateef et al. 2018b, 2019, 2020). Howbeit, nanoparticles from beneficial
microbes are expected to have prominent influences on human health considering
the health benefits of the organisms themselves, such as improvement of intestinal
well-being through the regulatory actions of microbiota, immune system stimulation and development, lactose intolerance reduction, nutrient availability, synthesis
and enhancement and risk reduction of many diseases (Kumar et al. 2010; Nagpal
et al. 2010, 2012; Nagpal and Kaur 2011; Gungor et al. 2015; Patten and Laws
2015; Aoyagi et al. 2017; Mokkala et al. 2017). The present review summarizes the
prosperity of nanoparticles biosynthesized using beneficial microbes and their health
benefits.
2 Roles of Beneficial Microbes in Food Materials
Beneficial microbes have been reported to improve the quality and nutritional value
of food materials. Recent reports available indicated that probiotic bacteria are incorporated into dairy products such as cheese, yogurt, ice cream and other dairy desserts.
The probiotics inclusion in food enhanced prolonged storage of perishables, good
taste and higher demand of the foods (Ranadheera et al. 2010). Higher levels of viable
microorganisms present in probiotics improved therapeutic level of food materials,
exhibited better health benefits, increased energy and nutrients value to serve as
functional foods (Lahteinen et al. 2010; Granato et al. 2010). Probiotics such as
Lactobacillus acidophilus, L. plantarum, L. curvatus, L. sake, L. pentosaceus, L.
rhamnosus, L. fermentum and Bifidobacterium animalis subsp. lactis were reported
to produce polydextose, oligofructose and other valuable products which enhanced
the growth, viability of the organisms and fatty acid production in fermented milk
(Oliveira et al. 2009; Ji et al. 2015). Fermented meat products such as sausage, cheese
and other fermented dairy products are good sources of probiotic foods (Ferrando
et al. 2015; Han et al. 2017). Different groups or species of beneficial microbes with
unique beneficial effects have been previously reported as summarized in Table 1.