Browsing by Author "Gemilang Lara Utama"

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Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application
(Elsevier Ltd, 2022) Deepak Kumar Verma; Mamta Thakur; Smita Singh; Soubhagya Tripathy; Alok Kumar Gupta; Deepika Baranwal; Ami R. Patel; Nihir Shah; Gemilang Lara Utama; Alaa Kareem Niamah; Mónica L. Chávez-González; Carolina Flores Gallegos; Cristobal Noe Aguilar; Prem Prakash Srivastav
Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins in food processing. The increasing demand by the food industry to extend keeping quality and prevent spoilage of various food products has appealed for new preservatives and new methods of conservation. Further, to discover the novel spectrum of antimicrobial compounds that could effectively battle food-borne pathogens, bacteriocins have been intensively studied in the last few years. Recently, great attention has been paid to the application of lactic acid-bacterial bacteriocins targeting food spoilage-causing or pathogenic microorganisms with no significant side effects. Different mechanisms of action like pore-formation, retarding cell-wall/nucleic acid/protein synthesis have been proposed and described for diverse bacteriocins. Therefore, the syntheses, purification of bacteriocins in addition to their applications as antimicrobial and preservative agents in food processing are reviewed in detail. The review will also discuss the preservative effect of bacteriocins and their combinations having multiple modes of action (hurdle approach) to reduce the microbial load as well as antimicrobial resistance. © 2022
Biosynthesis of biomolecules from saffron as an industrial crop and their regulation, with emphasis on the chemistry, extraction methods, identification techniques, and potential applications in human health and food: A critical comprehensive review
(Elsevier Ltd, 2024) Vishal Gupta; Gayatri Jamwal; Gyanendra Kumar Rai; Sushil Kumar Gupta; Rakesh Mohan Shukla; Basant Kumar Dadrwal; Pawan Prabhakar; Soubhagya Tripathy; Sudhir K. Rajpoot; Amit Kumar Singh; Deepak Kumar Verma; Gemilang Lara Utama; Mónica L. Chávez González; Cristobal N. Aguilar
The dried stigmas of Crocus sativus, known as “Red Gold,” are highly prized for their nutritional and medicinal qualities. These qualities are due to the presence of apocarotenoids such as crocin, crocetin, safranal, and picrocrocin. The concentrations of biomolecules in saffron play a crucial role in determining its quality and commercial value. Ensuring the purity of saffron biomolecules is crucial for their pharmaceutical and food applications, given their significant potential in these fields. Enhancing cultivation practices and harnessing biosynthesis pathways through genetic engineering are widely used methods to boost the production of saffron biomolecules. Nevertheless, achieving optimal purity and output from the final products necessitates the implementation of efficient extraction methods. Additionally, employing effective identification methods is crucial for attaining accuracy in estimating the quality and quantity of these biomolecules. Hence, understanding the biosynthesis, extraction, and identification methods of saffron biomolecules, along with their significant role in human health and food, holds great importance. There is a need for extensive research to enhance the quality of components used in the food and pharmaceutical industries, surpassing the current studies. Thus, this review provides an overview of saffron biomolecules, including crocin, crocetin, safranal, and picrocrocin, along with their properties, biosynthesis, and regulation. Furthermore, the paper delves into the various aspects of saffron biomolecules, including sample preparation, extraction, identification, and quantification. In addition, the paper highlighted the possible health advantages and food uses of saffron biomolecules, as well as detailed information on the role of artificial intelligence have been discussed as a cutting-edge tool for studying various aspects of saffron biomolecules. Furthermore, the study has emphasized the future potential and opportunities for further research on saffron and its biomolecules, which can pique the interest of researchers, scientists, and industrial people seeking new and innovative opportunities. © 2024 Elsevier Ltd
Chemistry and sources of lactase enzyme with an emphasis on microbial biotransformation in milk
(wiley, 2023) Alaa Kareem Niamah; Shayma Thyab Gddoa Al-Sahlany; Deepak Kumar Verma; Smita Singh; Soubhagya Tripathy; Deepika Baranwal; Nihir Shah; Ami R. Patel; Mamta Thakur; Gemilang Lara Utama; Mónica L. Chávez-González; Cristobal Noe Aguilar
The milk of mammals contains a disaccharide called lactose, which is often commonly referred to as milk sugar. Lactose does not have an overwhelming sweetness, has weak solubility, and cannot be absorbed straight from the gastrointestinal system. Lactase is an enzyme that breaks down lactose into glucose and galactose. Glucose and galactose have a sweetness that is comparable to that of sucrose, but they are three to four times more soluble and are more readily absorbed by the colon. Lactase, which may also be referred to as 3-galactosidase or ß-glycosidases, can be found in the intestines of newborn animals as well as in the cells of some microbes (although lactase activity often decreases after weaning). The vast majority of the lactic lactococci that are utilized in the production of cheese have lactase activity. Glycosidases are enzymes that hydrolyze glycosides into oligosaccharides, polysaccharides, and glycoconjugates in a way that is efficient and inexpensive. Lactase is an enzyme that can be found in higher plants, animals, and even microbes. It is a member of the ß-glycosidases family. Utilizing ß-galactosidases allows for the degradation of lactose in milk, which results in the production of lactose-free milk that is sweeter than ordinary milk and is ideal for persons who are lactose intolerant. The lactose-degrading enzyme known as ß-galactosidase is used in the food industry to produce dairy products that are easier to digest, sweeter, more soluble, and have a more flavorful profile. Enzymes called ß-galactosidase are put to use in the food processing industry so that a variety of products, including hydrolyzed milk products, whey, and galactooligosaccharides, can be manufactured. As a consequence of this, the enzyme in discussion is an important protein that can be manufactured by recombinant technology. This chapter covers the origins of ß-galactosidase, as well as its structure, recombinant synthesis, and the key alterations that have been made to the enzyme in order to improve its efficiency. © 2023 John Wiley & Sons Ltd. All rights reserved.
Emerging lactic acid bacteria bacteriocins as anti-cancer and anti-tumor agents for human health
(Elsevier Ltd, 2024) Alaa Kareem Niamah; Shayma Thyab Gddoa Al-Sahlany; Deepak Kumar Verma; Rakesh Mohan Shukla; Ami R. Patel; Soubhagya Tripathy; Smita Singh; Deepika Baranwal; Amit Kumar Singh; Gemilang Lara Utama; Mónica L. Chávez González; Wissal Audah Hassan Alhilfi; Prem Prakash Srivastav; Cristobal Noe. Aguilar
Modern cancer diagnostics and treatment options have greatly improved survival rates; the illness remains a major cause of mortality worldwide. Current treatments for cancer, such as chemotherapy, are not cancer-specific and may cause harm to healthy cells; therefore, it is imperative that new drugs for cancer be developed that are both safe and effective. It has been found that lactic acid bacteria (LAB) have the potential to produce bacteriocins, which could potentially offer a promising alternative for cancer treatment. They have been shown in several studies to be effective against cancer cells while having no effect on healthy cells. More research is needed to fully understand the potential of LAB bacteriocins as anti-cancer medicines, to find the appropriate dose and delivery route, and to conduct clinical trials to evaluate the effectiveness and safety of the products in human patients, as is suggested by this work. Furthermore, LAB bacteriocins may evolve into a significant new class of anti-cancer drugs and food products. Patients with cancer may have a safe and effective alternative treatment option in the form of anti-cancer foods and drugs. Therefore, the aim of this study is to provide an in-depth analysis of the recent breakthroughs and potential future technical advancements of significant bacteriocins that are produced by LAB, how these bacteriocins function, and how these bacteriocins may be utilized as an anti-cancer agent. In addition, the current analysis emphasizes the significant constraints and boundaries that bacteriocins face when they are used as an anti-cancer factor. © 2024
Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food
(Elsevier B.V., 2022) Deepak Kumar Verma; Shayma Thyab Gddoa Al-Sahlany; Alaa Kareem Niamah; Mamta Thakur; Nihir Shah; Smita Singh; Deepika Baranwal; Ami R. Patel; Gemilang Lara Utama; Cristobal Noe Aguilar
Aroma and flavour represent the key components of food that improves the organoleptic characteristics of food and enhances the acceptability of food to consumers. Commercial manufacturing of aromatic and flavouring compounds is from the industry's microbial source, but since time immemorial, its concept has been behind human practices. The interest in microbial flavour compounds has developed in the past several decades because of its sustainable way to supply natural additives for the food processing sector. There are also numerous health benefits from microbial bioprocess products, ranging from antibiotics to fermented functional foods. This review discusses recent developments and advancements in many microbial aromatic and flavouring compounds, their biosynthesis and production by diverse types of microorganisms, their use in the food industry, and a brief overview of their health benefits for customers. © 2021 The Authors