Microbial Fortification: Sustainable Tools to Alleviate Malnutrition and Hidden Hunger Challenge

Abstract

‘Hidden hunger’ or micronutrient deficiencies have a great impact on the health of global population. Micronutrient deficiencies can be the root cause of major diseases like goiter, mental retardation, cancer, rickets, pellagra, beriberi and diarrhea. Out of all the ways to combat micronutrient deficiencies, food fortification was found to be economic and affordable by the low-income countries. In food fortification, micronutrients are deliberately added to the staple foods with the sole reason of increasing nutritional content of the specified product. Food vehicle is a food commodity which is commonly consumed and is used to deliver particular nutrient to an individual. Microorganisms which are considered to be Generally Recognized as Safe (GRAS) for consumption are incorporated into staple foods, the food vehicle, thereby enriching the staple foods with desired micronutrients. This review focuses particularly on microbial fortification of food and the various techniques involved in production of fortified foods using microbes.

References

1. Aguilar-Toalá, J. E., Garcia-Varela, R., Garcia, H. S., Mata-Haro, V., González-Córdova, A. F., Vallejo-Cordoba, B., & Hernández-Mendoza, A. (2018). Postbiotics: An evolving term within the functional foods field. Trends in Food Science and Technology, 75(March), 105–114. https://doi.org/10.1016/j.tifs.2018.03.009

2. ---

   Ahmed, T., Hossain, M., & Sanin, K. I. (2012). Global burden of maternal and child undernutrition and micronutrient deficiencies. Annals of Nutrition and Metabolism, 61(suppl 1), 8–17. https://doi.org/10.1159/000345165

3. ---

   Ann, J. L., Sands, D. C., & Hankin, L. (1976). Lactobacilli s. 2627(1973).

4. ---

   ANNET, N., & Naranjo, J. (2014). No Title. Applied Microbiology and Biotechnology, 85(1), 2071–2079.

5. ---

   Arroyo-lópez, F. N. (2014). Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2. 5(September), 1–9. https://doi.org/10.3389/fmicb.2014.00467

6. ---

   Capozzi, V., Russo, P., Dueñas, M. T., López, P., & Spano, G. (2012). Lactic acid bacteria producing B-group vitamins: A great potential for functional cereals products. Applied Microbiology and Biotechnology, 96(6), 1383–1394. https://doi.org/10.1007/s00253-012-4440-2

7. ---

   Carding, S., Verbeke, K., Vipond, D. T., Corfe, B. M., & Owen, L. J. (2015). Dysbiosis of the gut microbiota in disease. Microbial Ecology in Health & Disease, 26(0). https://doi.org/10.3402/mehd.v26.26191

8. ---

   D’Este, M., Alvarado-Morales, M., & Angelidaki, I. (2018). Amino acids production focusing on fermentation technologies – A review. Biotechnology Advances, 36(1), 14–25. https://doi.org/10.1016/j.biotechadv.2017.09.001

9. ---

   Dasa, F. (2019). Health Risks from Long-term Consumption of Micronutrient Fortified Foods. Global Journal of Nutrition & Food Science, 1(3), 1–4. https://doi.org/10.33552/gjnfs.2019.01.000513

10. ---

    Dejartment, E., & Nemours, E. I. P. De. (n.d.). Lysine By Chemical and Microbiological. 111.

11. ---

    Della Lucia, C. M., Das Graças Vaz Tostes, M., Silveira, C. M. M., Bordalo, L. A., Rodrigues, F. C., Pinheiro-Sant’ana, H. M., Martino, H. S. D., & Costa, N. M. B. (2013). Iron bioavailability in Wistar rats fed with fortified rice by Ultra Rice® technology with or without addition of yacon flour (Smallanthus sonchifolius). Archivos Latinoamericanos de Nutricion, 63(1), 64–73.

12. ---

    Dinu, L., Avram, I., Pelinescu, D., & Vamanu, E. (2022). Mineral-Enriched Postbiotics : A New Perspective for Microbial Therapy to Prevent and Treat Gut Dysbiosis. 1–16.

13. ---

    Fraeye, I., Bruneel, C., Lemahieu, C., Buyse, J., Muylaert, K., & Foubert, I. (2012). Dietary enrichment of eggs with omega-3 fatty acids: A review. Food Research International, 48(2), 961–969. https://doi.org/10.1016/j.foodres.2012.03.014

14. ---

    Fredriksson, S., Elwinger, K., & Pickova, J. (2006). Fatty acid and carotenoid composition of egg yolk as an effect of microalgae addition to feed formula for laying hens. Food Chemistry, 99(3), 530–537. https://doi.org/10.1016/j.foodchem.2005.08.018

15. ---

    Ghosh, A., Ghartimagar, D., Thapa, S., Sathian, B., & De, A. (2015). Microcytic Hypochromic Anemia in Pediatric Age Group: A Hospital Based Study in Nepal. American Journal of Public Health Research, 3(4A), 57–61. https://doi.org/10.12691/ajphr-3-4A-12

16. ---

    Harding, K. L., Aguayo, V. M., & Webb, P. (2018). Hidden hunger in South Asia: A review of recent trends and persistent challenges. Public Health Nutrition, 21(4), 785–795. https://doi.org/10.1017/S1368980017003202

17. ---

    Ibrahim, G. A., El-Sayed, H. S., El-Shafei, K., & Sharaf, O. (2015). Riboflavin and Folate Production in Different Media using Encapsulated Streptococcus Thermophilus and Lactobacillus Plantarum. Middle East Journal of Applied Sciences, 2013, 663–669.

18. ---

    Kanamarlapudi, S. L. R. K., & Muddada, S. (2019). Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals. International Journal of Food Properties, 22(1), 1146–1155. https://doi.org/10.1080/10942912.2019.1628776

19. ---

    Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., & Fakiri, E. M. (2013). Health benefit of probiotic: A review. Hindawi Publishing Corporation, 2013, 1–7.

20. ---

    Khalil, H. (2012). The effect of antioxidant supplements for preventing mortality in patients with various diseases. Australian Pharmacist, 31(5), 370–370. https://doi.org/10.1002/14651858.CD007176.pub2.www.cochranelibrary.com

21. ---

    Khezri, S., Mahmoudi, R., & Dehghan, P. (2018). Fig juice fortified with inulin and Lactobacillus delbrueckii: A promising functional food. Applied Food Biotechnology, 5(2), 97–106. https://doi.org/10.22037/afb.v%vi%i.19844

22. ---

    Kour, P., Neeraj Gupta, I., Fozia Hameed, I., Mandeep Kour, I., Corresponding Author, I., Gupta, N., Hameed, F., & Kour, M. (2019). Food fortification: A Review. ~ 188 ~ The Pharma Innovation Journal, 8(10), 188–196. http://www.thepharmajournal.com

23. ---

    Kumari, M., Sharma, D., & Sandeep, S. (2022). Biofortification of Vegetable Crops: An Option for Mitigating Hidden Hunger. 9(3), 184–193.

24. ---

    Li, Y., Yin, Z., Zhang, Y., Liu, J., Cheng, Y., Wang, J., Pi, F., Zhang, Y., & Sun, X. (2022). Perspective of Microbe-based Minerals Fortification in Nutrition Security. Food Reviews International, 38(3), 268–281. https://doi.org/10.1080/87559129.2020.1728308

25. ---

    Liyanage, C., & Hettiarachchi, M. (2011). Food fortification. The Ceylon Medical Journal, 56, 124–127. https://doi.org/10.4038/cmj.v56i3.3607

26. ---

    LL, I., JM, T., MM, B., & RE, B. (2006). Iron supplementation in early childhood: health benefits and risks. American Journal of Clinical Nutrition, 84(6), 1261–1276. http://search.ebscohost.com/login.aspx?direct=true&AuthType=ip,shib&db=jlh&AN=106242988&site=ehost-live

27. ---

    Lowe, N. M. (2021). The global challenge of hidden hunger: Perspectives from the field. Proceedings of the Nutrition Society, 80(3), 283–289. https://doi.org/10.1017/S0029665121000902

28. ---

    Majumder, S., Datta, K., & Datta, S. K. (2019). Rice biofortification: High iron, zinc, and Vitamin-A to fight against “hidden hunger.” Agronomy, 9(12). https://doi.org/10.3390/agronomy9120803

29. ---

    Mannar, M. G. V. (2017). Food Fortification. In International Encyclopedia of Public Health, Second Edition (Second Edi, Vol. 3). Elsevier. https://doi.org/10.1016/B978-0-12-803678-5.00160-0

30. ---

    Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E. J., & Hutkins, R. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102. https://doi.org/10.1016/j.copbio.2016.11.010

31. ---

    Mathematics, A. (2016). No Title No Title No Title. 39(0), 1–23.

32. ---

    Melini, F., Melini, V., Luziatelli, F., Ficca, A. G., & Ruzzi, M. (2019). Health-promoting components in fermented foods: An up-to-date systematic review. Nutrients, 11(5), 1–24. https://doi.org/10.3390/nu11051189

33. ---

    Michalak, I., Chojnacka, K., & Witek-Krowiak, A. (2013). State of the art for the biosorption process – A review. Applied Biochemistry and Biotechnology, 170(6), 1389–1416. https://doi.org/10.1007/s12010-013-0269-0

34. ---

    Mital, B. K., & Steinkraus, K. H. (1979). Fermentation of Soy Milk by Lactic Acid Bacteria. A Review. Journal of Food Protection, 42(11), 895–899. https://doi.org/10.4315/0362-028x-42.11.895

35. ---

    Nasef, H. Y., Farrag, A. A., Shehata, A. E. N., & Ibrahim, G. A. (2020). Evaluation Quality of Guava Juice Fortified with Probiotic. Middle East Journal of Applied Sciences, 442–460. https://doi.org/10.36632/mejas/2020.10.3.39

36. ---

    Olson, R., Gavin-Smith, B., Ferraboschi, C., & Kraemer, K. (2021). Food fortification: The advantages, disadvantages and lessons from sight and life programs. Nutrients, 13(4). https://doi.org/10.3390/nu13041118

37. ---

    Rad, A. H., Khosroushahi, A. Y., Khalili, M., Rad, A. H., Khosroushahi, A. Y., Khalili, M., & Folate, S. J. (2017). Folate bio-fortification of yoghurt and fermented milk : a review To cite this version : HAL Id : hal-01532437. Dairy Science & Technology. https://doi.org/10.1007/s13594-016-0286-1

38. ---

    Saeid, A., Chojnacka, K., Opali, S., & Korczy, M. (2016). Biomass of Spirulina maxima enriched by biosorption process as a new feed supplement for laying hens. https://doi.org/10.1016/j.algal.2016.02.008

39. ---

    Salli, K., Hirvonen, J., Siitonen, J., Ahonen, I., Anglenius, H., & Maukonen, J. (2021). Selective Utilization of the Human Milk Oligosaccharides 2′-Fucosyllactose, 3-Fucosyllactose, and Difucosyllactose by Various Probiotic and Pathogenic Bacteria. Journal of Agricultural and Food Chemistry, 69(1), 170–182. https://doi.org/10.1021/acs.jafc.0c06041

40. ---

    Salminen, S., Collado, M. C., Endo, A., Hill, C., Lebeer, S., Quigley, E. M. M., Sanders, M. E., Shamir, R., Swann, J. R., Szajewska, H., & Vinderola, G. (2021). The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics. Nature Reviews Gastroenterology and Hepatology, 18(9), 649–667. https://doi.org/10.1038/s41575-021-00440-6

41. ---

    Salminen, S., Stahl, B., Vinderola, G., & Szajewska, H. (2020). Infant Formula Supplemented with Biotics : Current Knowledge and Future Perspectives. 1–20. https://doi.org/10.3390/nu12071952

42. ---

    Şanlier, N., Gökcen, B. B., & Sezgin, A. C. (2019). Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition, 59(3), 506–527. https://doi.org/10.1080/10408398.2017.1383355

43. ---

    Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020). Microbial fermentation and its role in quality improvement of fermented foods. Fermentation, 6(4), 1–20. https://doi.org/10.3390/fermentation6040106

44. ---

    Singh, V. P., Pathak, V., & Verma, A. K. (2012). Fermented meat products: Organoleptic qualities and biogenic amines-A review. In American Journal of Food Technology (Vol. 7, Issue 5, pp. 278–288). https://doi.org/10.3923/ajft.2012.278.288

45. ---

    Stewart, C. J., Ajami, N. J., O’Brien, J. L., Hutchinson, D. S., Smith, D. P., Wong, M. C., Ross, M. C., Lloyd, R. E., Doddapaneni, H. V., Metcalf, G. A., Muzny, D., Gibbs, R. A., Vatanen, T., Huttenhower, C., Xavier, R. J., Rewers, M., Hagopian, W., Toppari, J., Ziegler, A. G., … Petrosino, J. F. (2018). Temporal development of the gut microbiome in early childhood from the TEDDY study. Nature, 562(7728), 583–588. https://doi.org/10.1038/s41586-018-0617-x.Suarez, L. Y. T. (2015). No Title. 1, 1–27.

46. ---

    Sybesma, W., Starrenburg, M., Tijsseling, L., Hoefnagel, M. H. N., & Hugenholtz, J. (2003). Effects of cultivation conditions on folate production by lactic acid bacteria. Applied and Environmental Microbiology, 69(8), 4542–4548. https://doi.org/10.1128/AEM.69.8.4542-4548.2003

47. ---

    Tamang, J. P., Shin, D. H., Jung, S. J., & Chae, S. W. (2016). Functional properties of microorganisms in fermented foods. Frontiers in Microbiology, 7(APR), 1–13. https://doi.org/10.3389/fmicb.2016.00578

48. ---

    Vinicius De Melo Pereira, G., De Carvalho Neto, D. P., Junqueira, A. C. D. O., Karp, S. G., Letti, L. A. J., Magalhães Júnior, A. I., & Soccol, C. R. (2020). A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. Food Reviews International, 36(2), 135–167. https://doi.org/10.1080/87559129.2019.1630636

49. ---

    Watanabe, F. (2007). Vitamin B12 sources and bioavailability. Experimental Biology and Medicine, 232(10), 1266–1274. https://doi.org/10.3181/0703-MR-67

50. ---

    Wen, L., & Duffy, A. (2017). Factors influencing the gut microbiota, inflammation, and type 2 diabetes. Journal of Nutrition, 147(7), 1468S-1475S. https://doi.org/10.3945/jn.116.240754

51. ---

    Witkowska, Z., Michalak, I., Korczyński, M., Szołtysik, M., Świniarska, M., Dobrzański, Z., Tuhy, Ł., Samoraj, M., & Chojnacka, K. (2015). Biofortification of milk and cheese with microelements by dietary feed bio-preparations. Journal of Food Science and Technology, 52(10), 6484–6492. https://doi.org/10.1007/s13197-014-1696-9

52. ---

    Zieliñska, A., & Chojnacka, K. (2009). The comparison of biosorption of nutritionally significant minerals in single- and multi-mineral systems by the edible microalga Spirulina sp. Journal of the Science of Food and Agriculture, 89(13), 2292–2301. https://doi.org/10.1002/jsfa.3723

Author information

Authors and Affiliations

(^#Equally contributed)

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Thanjavur – 613 005,

Tamil Nadu, India

*Corresponding author. Email: vignesh@iifpt.edu.in

Editor Information

Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. M. Loganathan

Rights and permissions

To request permission, please contact Skyfox Publishing Group

Copyright Information

© 2023 The Author(s), under exclusive license to Skyfox Publishing Group