Browsing by Author "Mamta Thakur"

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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
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.
CRISPR/Cas Genome Editing in Engineering Plant Secondary Metabolites of Therapeutic Benefits
(Springer Nature, 2022) Tuyelee Das; Mimosa Ghorai; Devendra Kumar Pandey; Radha; Mamta Thakur; Sonia Rathour; Abdel Rahman Al-Tawaha; Ercan Bursal; Vinay Kumar; Potshangbam Nongdam; Mahipal S. Shekhawat; Gaber El-Saber Batiha; Arabinda Ghosh; Padmanabh Dwivedi; Manoj Kumar; Abhijit Dey
Plants hold the ability to produce wide types of bioactive secondary metabolites. Having emerged in the pregenomic era, increasingly more biosynthetic genes are being discovered in plants, leading to the discovery of new types of bioactive secondary metabolites. Utilisation of classical techniques is limited that hampers the discovery of pharmacologically important secondary metabolites. However, the development of CRISPR (clustered regularly interspaced short palindromic repeats)/Cas (CRISPR associated protein)-based tools may alleviate this impasse. This chapter briefly presents existing information about the CRISPR/Cas9 system, and by what implies it was engineered to enhance important secondary metabolite production in plants. CRISPR/Cas systems have been among the most versatile genome editing tools available, revolutionising molecular biology. This chapter intends to highlight and discuss the lasting challenges of CRISPR/Cas-based genome editing and the improvement of secondary metabolite amount in plant natural product engineering. The plants canvassed in this chapter include Atropa belladonna, Brassica napus, Camelina sativa, Dendrobium officinale, Dioscorea zingiberensis, Glycine max, Humulus lupulus, Papaver somniferum and Salvia miltiorrhiza. Additionally, we highlight the prospects of using CRISPR/Cas in plant secondary metabolite engineering. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
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