A5011229517- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Biofuel production and bioconversion
- Microbial Metabolic Engineering and Bioproduction
- Phytoestrogen effects and research
- Infant Nutrition and Health
- Proteins in Food Systems
- Food composition and properties
- Enzyme Production and Characterization
- Insect Utilization and Effects
- Fungal and yeast genetics research
- Animal Nutrition and Physiology
- Antimicrobial Peptides and Activities
- Polyamine Metabolism and Applications
- Microbial Inactivation Methods
- Nutrition, Genetics, and Disease
- Enzyme Catalysis and Immobilization
- Gut microbiota and health
- Plant-Microbe Interactions and Immunity
- Meat and Animal Product Quality
- Food Safety and Hygiene
- Phytase and its Applications
- Curcumin's Biomedical Applications
- Nanocomposite Films for Food Packaging
National Dairy Research Institute
2016-2025
Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya
2022-2024
RK University
2020
Dairy Management
2012
Panjab University
2010
Mohanlal Sukhadia University
2004
Dietary patterns play an important role in regards to the modulation and control of gut microbiome composition function. The interaction between diet microbiota plays order maintain intestinal homeostasis, which ultimately affect host's health. Diet directly impacts microbes that inhabit gastrointestinal tract (GIT), then contributes production secondary metabolites, such as short-chain fatty acids, neurotransmitters, antimicrobial peptides. consumption with genetically modified probiotics...
Lactobacillus rhamnosus C6 strain showed higher β-glucosidase activity as well biotransformation of isoflavones from glycones (daidzin and genistin) to aglycones (daidzein genistein) in soymilk. However, L. C2 casei NCDC297 also exhibited similar during soymilk fermentation. These three strains can be selected for the development functional fermented soy foods enriched with aglycone forms isoflavones, such yoghurt, cheese, beverages dahi.The study determined probiotic cultures bioconversion...
The main goal of this study was to assess the potential proteins goat milk (i.e. α-s1-casein, α-s2-casein, β-casein, κ-casein, α-lactoglobulin and β-lactalbumin) as precursors antimicrobial peptides (AMPs). Bioinformatics tools such BIOPEP-UWM (enzyme action) were used for in silico gastrointestinal digestion via a cocktail pepsin, trypsin, chymotrypsin A. activity predicted by using four algorithms, including Random Forest, Support Vector Machines, Artificial Neural Network Discriminant...
In this study, α-galactosidase activity and depletion of oligosaccharides by six standard probiotic lactobacillus cultures were evaluated under at incubation times (6, 12, 18, 24, 30 h) in soy milk medium fortified with whey protein concentrate (WPC70) 1.5%. Reduction stachyose was higher due to maximum production (α-gal) enzyme (133.65 U/mg) Lactobacillus rhamnosus C6 as compared the other highest h (3.03 mg/100 mL). The results study will allow selection L. culture supplemented (WPC70),...
An in silico approach was used for hydrolysis of sheep milk proteins (α-s1, α-s2, β-casein, κ-Cn, α-lactalbumin, and β-lactoglobulin) by gastrointestinal enzymes order to generate bioactive peptides (BAPs) that can inhibit ACE DPP-IV. Sheep showed higher similarity with goat proteins. These data were acquired via the Clustal Omega tool perform sequence alignment analysis. The BIOPEP-UWM database examine ability protein sequences BAPs, which included a description their potential bioactivity...
Yogurt is one of the most popular fermented milk products consumed worldwide. Fortification yogurt with different food components, including fruit pulp, a common practice to make it more palatable and healthier. In India, mango easily available. It rich in nutrients bioactive components. However, in-depth studies on are scarce. Therefore, this study, we prepared synbiotic using response surface methodology (RSM) three independent factors (sugar 4%–6%; prebiotic inulin 1%–3%, pulp 5%–15%)...
Abstract Goat milk and protein hydrolysate peptides have generated significant interest due to their diverse range of biological functions. To produce these peptides, casein (CP), whey proteins (WP) were partially purified from goat subsequently hydrolyzed with gastrointestinal endopeptidases such as pepsin, trypsin, α‐chymotrypsin based on in silico selection achieve stable peptides. The hydrolysates characterized using various techniques, including zeta sizer, polydispersity index (PDI),...
Soybean provides health benefits such as reducing cardiovascular disease, menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals isoflavones, saponins, phytosterols that promote benefits. Soy food products are perceived healthy considered an important part of the diet. More than 50% consumers in USA agreed soy foods foods. Soymilk is a suitable economical substitute for cow’s milk ideal nutritional supplement lactose-intolerant...
Abstract Soy milk, a derivative of soybean, is an alternative to dairy beverage, but its acceptability limited worldwide due unpleasant beany flavour. Fermentation may, however, improve the nutritional and sensory values soy milk. Thus, post‐fermentation improvement in functional attributes milk were investigated via antioxidant, ACE inhibitory, antimicrobial activities this study using five test one control strains lactobacilli. Results indicated that fermented by Lactobacillus rhamnosus...
Forty standard Lactobacillus cultures were checked for their antifungal properties against nine fungi. Yeasts found to be more resistant than moulds. brevis NCDC 02 was selected further studies due the maximum activity and proteinaceous nature of substance production. The optimum production substances at 37°C 48 h initial pH 6–7 medium. heat‐ pH‐stable. hydrophobic molecular weight 1 kDa less 5 kDa.