Mahesh Gupta

Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate

Pearl millet (Pennisetum glaucum) is a rich source of protein, used for present study to hydrolyze protein, peptide separation and its functional activity. Antioxidative bioactive peptide was successfully identified from pearl millet using trypsin enzyme. Different antioxidative potential of isolated peptide were assessed based on activity of DPPH radical, ABTS radical, hydroxyl radical, Fe(2+) chelating ability and reducing power. Bioactive peptide separated by gel-filtration chromatography, showed the higher antioxidant activity as tested by different free radicals. The activity of pearl millet protein hydrolysate fraction was found for DPPH assay (67.66%), ABTS assay (78.81%), Fe(2+) chelating ability (51.20%), hydroxyl assay (60.95%) and reducing power (0.375nm) was further purified using reversed-phase UFLC and subjected to matrix assisted laser desorption/ionization time-of-flight/time-of-flight mass spectrometry (MALDI-TOF/TOF-MS) for sequential identification of the peptide. The sequence SDRDLLGPNNQYLPK was identified as antioxidant peptide.

Antioxidant and hepatoprotective effect of polyphenols from apple pomace extract via apoptosis inhibition and Nrf2 activation in mice

Industrial apple pomace, a biowaste generated during apple processing, is rich in cell wall polysaccharides and phenolics. These biologically active compounds are reported to be highly beneficial from the nutritional and health point of view. In the present study, the total phenolic content in the apple pomace aqueous extract (APE) was estimated and evaluated for its possible antioxidant and hepatoprotective efficacy in carbon tetrachloride (CCl4)-induced liver injury mice model. The aqueous extract exhibited 2,2-diphenyl-2-picrylhydrazyl free radical scavenging activity in vitro. Under in vivo study, mice were treated with APE (200 mg and 400 mg/kg body weight) for 2 weeks prior to the administration of CCl4 (30% v/v). The serum liver injury markers alanine transaminase, aspartate transaminase, and alkaline phosphatase were significantly lowered by APE in a dose-dependent manner. The levels of antioxidant parameters superoxide dismutase (SOD), reduced glutathione (redGSH), and lipid peroxidation were also improved by APE in liver homogenate. Histopathological studies revealed that APE treatment significantly lowered the CCl4-induced necrotic changes in the liver. Furthermore, terminal deoxynucleotidyl transferase deoxyuridine triphosphate nick end-labeling assay showed that CCl4-induced apoptosis in the liver was significantly inhibited by APE in a dose-dependent manner. Immunohistochemistry results showed higher expression of nuclear erythroid 2-related factor 2 (Nrf2) in the liver of the APE-treated mice, a key regulator of antioxidative response. In conclusion, the results of the present study revealed the hepatoprotective efficacy of APE by inhibiting CCl4-induced apoptosis, which is due to its antioxidant activity and the ability to induce Nrf2 protein expression.

Complete Genome Sequence of Potential Probiotic Lactobacillus sp. HFC8, Isolated from Human Gut Using PacBio SMRT Sequencing

ABSTRACT We report a 3.07-Mb complete genome sequence of a lactic acid bacterium, Lactobacillus sp. HFC8. The gene-coding clusters are predicated for probiotic characteristics, like bacteriocin production, cell adhesion, bile salt hydrolysis, lactose metabolism, autoaggregation, and tolerance to oxidative stress.

Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification

In present context of depletion of natural renewable resources, management and profitable utilization of bioresources like apple pomace will be the key to development. The left-over solid biomass after extraction of juice from fresh apple fruits is called ‘Apple Pomace’. It has high moisture content (75–85 %) and biodegradable organic matter. It is being generated in huge volume (25–30 % of the total fresh apple fruits processed) across the world [1–3]. Owing to presence of fermentable carbohydrates, it is prone to microbial degradation, thus generating foul smell causing environmental pollution around the dumping sites. Apple pomace is attracted a lot of attention from scientific as well as industrial community; however, still its beneficiations seems to be a dream too far. It also poses economic loss to the industry, as waste disposal cost is quite high [1]. Around the world efforts are being made for its utilization in many ways and forms (Fig. 2.1). Apple pomace is highly nutritious and contains variety of carbohydrates, protein, amino acids, polyphenols and some aromatic compounds. The extraction of these compounds from apple pomace is well studied [2]. Food enrichment or fortification using these compounds especially non-starch cell wall polysaccharides (dietary fibre) and antioxidants along with their specific role in human health will be discussed in this chapter. Food fortification is adding one or more essential nutrients to a food, whether or not usually present in the food, for the purpose of preventing or correcting a demonstrated deficiency of one or more nutrients in the population or specific population groups. The increasing awareness among the people about the natural food and its components, exhibiting health-promoting properties, led to development of dietary food supplements. In recent years, scientific communities are rapidly accumulating supportive evidence about the role of such food ingredients in both health promotion and disease prevention.

Genome Sequence of a Potential Probiotic Strain, Lactobacillus fermentum HFB3, Isolated from a Human Gut.

ABSTRACT A draft genome sequence of 2.04 Mb is reported for Lactobacillus fermentum HFB3, which is a lactic acid bacterium with probiotic properties. The gene-coding clusters also predicted the presence of genes responsible for probiotic characteristics.

Nutritional, functional and rheological properties of processed sorghum and ragi grains

Abstract This study was undertaken to determine the effect of different treatments such as roasting, puffing and germination of white sorghum, red sorghum and ragi grains on physicochemical, antioxidant, protein, amylose, bulk density, colour index and rheological properties of respective flour. In case of ragi, after roasting treatment, total phenolic content (TPC) content for flour was increased from 0.331 ± 0.001 to 0.373 ± 0.004 mg of gallic acid equivalents per gram of dry sample. However, total flavonoids content was also increased slightly after different processing treatments. The rheological properties of respective flour were studied using Chopin Mixolab, where wheat flour dough profile acts as a reference to study the effect of different treatments. Dough elasticity which is expressed by the values of amplitude (Nm) was found to be low in case of untreated flour as compared to wheat flour dough. Elasticity values of untreated flour such as white sorghum, red sorghum and ragi were 0.02, 0.00 and 0.06 Nm, respectively. Whereas, after processing treatments, values of elasticity for roasted flour dough of white sorghum, puffed flour dough of red sorghum and roasted flour dough of ragi increased to 0.36, 0.11 and 0.15 Nm, respectively, as compared to wheat flour dough of 0.10 Nm. The results found that roasted ragi flour had higher rate of starch gelatinization, lower starch retrogradation, high antioxidant and amylose contents which were found to be prospective ingredients in whole wheat flour in various baked and fermented food applications.