Antioxidant compounds from microbial sources: A review. (March 2020)

• Record Type: Journal Article
• Authors: Chandra, Priyanka; Sharma, Rakesh Kumar; Arora, Daljit Singh
• Is Part Of: Food research international. Volume 129(2020)
• Publication Date: 2020-03
• Subjects: Antioxidants -- Actinomycetes -- Bacteria -- Fungi -- Lichens -- Microorganisms; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108849
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Microorganisms are rich source of bioactive compounds and antioxidants. Several phenolic compounds are naturally produced as potential antioxidants. Actinomycetes, bacteria, blue green algae, fungi and lichens are emerging sources. Natural compounds frommicrobes are safe alternative for industrial applications. Abstract: Free radicals are one or more unpaired electrons containing reactive molecules, which can damage nucleic acids, proteins, carbohydrates, and lipids, leading to several diseases including early aging, cancer and atherosclerosis. Antioxidants can scavenge these free radicals to prevent cellular damage by ultimately reducing the oxidative stress and thus have a beneficial effect on human health. Epidemiological studies have already revealed that higher intake of antioxidants as food supplements results in reduced risk of many diseases. Exploring natural antioxidants and its role in human health & nutrition is an emerging field. Several biological sources like medicinal plants, vegetables, spices and fruits have been evaluated as sources of potentially safe natural antioxidants. Beside plants, microorganisms are the potential source of novel bioactive compounds to be used in medical, agricultural, and industrial sectors. As compared to plants, microbes can be grown under controlled conditions at a faster rate, which make them a potential source of natural bioactive molecules for food and nutraceutical applications. This review summarizes the potential of different microorganisms including actinomycetes, bacteria, blue green algae, fungi, lichens and mushrooms to be explored as the source of such bioactive compounds.