Browsing by Author "Pragya Mishra"

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A Review of Marine Natural Product Resources with Potential Bioactivity Against SARS-COV-2
(Faculty of Pharmacy, University of Benin, 2023) Neha Mishra; Ena Gupta; Angelo Mark P. Walag; Ravindra N. Kharwar; Priyangka Singh; Pragya Mishra
The emergence of new pathogenic viruses and the constant outbreak of viral diseases have created an upsurge in novel antiviral agents. Marine natural products are the most unexplored reservoir of novel, biologically active, chemically diverse compounds. A systematic literature review was conducted using PRISMA guidelines, accessing four major databases; PubMed, Science Direct, Scopus, and Google Scholar. Numerous studies supported the robust antiviral activity of marine resources against drug-resistant viruses such as SARS, Ebola, Influenza, and HIV. However, adequate research on marine resources for developing anti-covid therapy is lacking. The aim of the review was to explore the marine resources and their compounds that could lead to developing an effective antiviral drug. We also highlighted the current status of novel compounds against different species of corona family and discussed the future prospects of marine resources against COVID-19 management. © 2023 the authors.
Application of essential oils for the production of dietary supplements and as traditional self-medication purposes
(Elsevier, 2023) Raghvendra Raman Mishra; Pragya Mishra; Subodh Kumar; Divya Gupta
Despite the fact that essential oils (EOs) have been studied for more than 60 years, interest in them has increased recently as more individuals look for natural remedies. Essential oils have been used in rituals and medicine for millennia because of their healing properties. This has existed since the Paleolithic era. Since they are more complex and contain a variety of volatile and naturally occurring bioactive substances, EOs are commonly used in the food sector as the finest alternatives. Despite the fact that EOs are difficult to use practically as an effective antibacterial due to their volatility, low solubility, and high instability, plant-based EOs have gained interest as a potential replacement for synthetic preservatives due to their environmental friendliness and widely acknowledged safety status. Among its traditional uses, the use of EOs in food products undoubtedly stands out. While there have been a number of recent reviews that have concentrated on the use and potential of EOs as food preservatives, there has been relatively less research on other functional roles of EOs or their components in food products, which are nevertheless generating significant public interest and a growing body of scientific evidence: their health-promoting role beyond preservation and basic nutrition. The present chapter points toward the use of EOs in the manufacturing of dietary supplements and traditional self-medication. © 2024 Elsevier Inc. All rights reserved.
Application of Nanotechnology to Enhance the Nutrient Quality of Food Crops and Agricultural Production
(Elsevier Inc., 2018) Pragya Mishra; Anita Singh; Raghvendra R. Mishra; SuYean Ong; Sheo M. Prasad
Application of nanomaterials in different sectors such as health and beauty care, the textile and automobile industries, information and communication technology, and energy sectors has gained rapid development. However, agronomy, environmental science, and food science are the least influenced sectors because of scarcity of information about the occurrence, fate, and toxicity of nanoparticles. In these areas, use of nanomaterials is in its infancy, and there could be great potential for detailed information regarding this matter. Thus in this chapter an attempt has been made to shed some light on the potential uses and benefits of nanotechnology for agricultural production in relation to production site and marketing site. There could be an excellent opportunity to tackle multifaceted technical issues related to the agricultural and food supply chains and for the potential for revolutionary changes in the upcoming era. © 2018 Elsevier Inc. All rights reserved.
Bioprospecting of Microbial Resources for Agriculture, Environment and Bio-chemical Industry
(Springer Science+Business Media, 2024) Pinki Saini; Pragya Mishra
Recent years have seen a sharp rise in novel resistant pathogenic microorganisms. Bioprospecting, or the systematic identification, evaluation and exploitation of the diversity of life in a certain place, is a means of mining microorganisms for what is known as exploitable biology, or valuable genetic information. This information can then be used in the development of novel antibiotics, enzymes, food sources, and energy sources, all of which are of pressing industrial interest across agricultural, nutraceutical, pharmaceutical, biomedical and bioenergetic fields. Microbe-derived bioactive compounds are currently of significant use to the development of sustainable approaches in environmental protection efforts. However, production challenges currently pose a barrier to the large-scale commercialization of microbe-derived products. Bioprospecting of Microbial Resources for Agriculture, Environment and Bio-Chemical Industry is a much-needed review of the current achievements and emerging challenges facing the field of microbe-derived compound production. It covers established knowledge while also proposing solutions to various limitations, and introducing the application of microbe-based products in pollution control and the development of greener technologies. As the preservation of global biodiversity and the production of novel antibiotics are both of significant importance to researchers and the general public alike, this text offers a timely and comprehensive look into the many uses of microbial products across industries. Specific uses covered in the text include the microbial-based recovery of metals for e-waste, the use of microbial nanowires in bioenergy applications, and omics-based technologies in bioprospecting. Through a comprehensive investigation into the current and emerging research on microbial bioprospecting, this text will expand possibilities for the application of microbial resources nutraceutical, pharmaceutical, biomedical and bioenergetic fields. It offers valuable insights for administrators, policy makers, and consultants. It is also a helpful guide for researchers and students in the areas of microbiology, microbial prospecting, food and plant biotechnology, industrial microbiology, biochemical engineering and environmental science. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.
Blanching effect on nutritionally important starch fractions of selected processing potato cultivars
(Elsevier Ltd, 2023) Neelam Yadav; Pinki Saini; Devinder Kaur; Vijai Kishor Gupta; Bandana Kaundal; Rajendra Kumar; Pragya Mishra; Niharika
Blanching is the primary treatment given to potato tubers before any other processing but has a differential impact on its starch content quality parameter. The present study aimed to evaluate the effect of three different blanching methods, i.e., water (100 °C for 5, 10, 15 min), steam (100 °C for 10, 15, 20 min) and microwave (640 W for 1, 3, 5 min) with different time-temperature combinations on nutritionally essential starch fractions of five potato processing cultivars (Kufri Chipsona 1, Kufri Chipsona 3, Kufri Chipsona 4, Kufri Himsona and Kufri Frysona). The total starch content in the raw samples ranged from 17.92 g/100 g to 69.27 g ̸ 100 g. All the blanching treatments caused a significant reduction of starch content, and 5 min water blanching treatment was standardized for optimum total starch content. Rapidly Digestible Starch content decreased as processing time was increased in all the treatments with maximum degradation by water blanching for 15 min. Slowly Digestible Starch content enhanced with an increase in processing time. The levels of the starch fractions varied depending on blanching methods. Blanching significantly influenced the various starch fractions in potatoes. © 2023
Caffeine: Nutraceutical and Health Benefit of Caffeine-Containing Commodities and Products
(Springer Singapore, 2020) Osahon Itohan Roli; Charles Oluwaseun Adetunji; Pragya Mishra; Juliana Bunmi Adetunji; Raghvendra Raman Mishra
The ever-increasing population of mankind are globally combatting with several health challenges couple with a high level of synthetic drugs demands the search for a green solution that will be sustainable. Therefore, caffeine has been identified as a sustainable daily consumable that might be tailored to deliver its active component for the management of the various highlighted health challenges combating mankind through the daily and/or healthy meal. Caffeine (1,3,7-trimethylxanthine) is a soluble natural alkaloid present in plants which constitutes the main active biologically compound present in several food and beverages containing caffeine usually consumed by several individuals. The significance of caffeine-containing food and drinks has been documented over the years as antimicrobial agents; neuroprotective, antioxidant, and cardiovascular agents; and antidiabetics. Hence, this review intends to highlight the health and nutritional benefits of caffeine which has been highlighted as a vital nutritional ingredient which is present in some food products. Also, some previously in vitro and in vivo experiment carried out with caffeine and caffeine-containing products were well elucidated which have great attributes to release its controlled dose which plays an active role in the maintenance of the body cells, system, and their normal functioning. © Springer Nature Singapore Pte Ltd. 2020.
Cyanobacterial Exopolysaccharide as Natural Sources for Food Packaging Applications
(Springer Singapore, 2020) Pragya Mishra
Edible packaging materials (films and coatings) have received considerable attention over nonedible synthetic packaging materials as the aid in reducing environmental pollution. These edible films/coatings are promising systems to be used as carrier for active ingredients (antioxidants, antimicrobials, nutraceuticals, additives, and flavoring agents) which may help to improve the mechanical integrity, handling, and quality of food products. Furthermore, algal or cyanobacteria have promising prospects to be developed as alternative sources for delivery of ingredients that play an important role in the development of bioactive edible packaging film/coating. Nevertheless, further studies at molecular and assessment microbiological safety measures are necessary before using such type of edible film/coatings as an active packaging for preserving food products, assuring its quality as well as a prolonged shelf-life. © Springer Nature Singapore Pte Ltd. 2020.
Effects of Toxicant from Pesticides on Food Security: Current Developments
(Springer Singapore, 2020) Osikemekha Anthony Anani; Raghvendra Raman Mishra; Pragya Mishra; Alex Ajeh Enuneku; Gloria Anwuli Anani; Charles Oluwaseun Adetunji
Pesticides are used for the management and control of agricultural pest, weeds, fungi and insects which are responsible for the reduction of the increase in agricultural and food production. Thereby, the application of pesticides will lead to an increase in feeding the ever-increasing population globally. Furthermore, the application of pesticides has been highlighted to be a greater source of toxicity to human beings which eventually has both chronic and acute health impacts. Also, it has been discovered that most of these pesticides could persist in water and soil, while some of them could form a pesticide residue on the agricultural residues. This chapter intends to elaborate on the trade-offs between food security, food safety and pesticides. Special emphasis on pesticide authorization, monitoring, pesticide residues utilization and bioremediation strategies for the bioremediation of heavily contaminated environment was highlighted. Also, recent and current innovations for the management and regulation of pesticide residues which are challenges in various sectors like food, agricultural and environmental were stressed. We also suggested some recommendations and proffered some research directions that need to be carried out in the near future using sustainable technologies for the regulation of different types of pesticides episodes. © Springer Nature Singapore Pte Ltd. 2020.
Evidence and Prospects of Lycopene as Powerful Red Superfood: Modern Approach to Food Science
(Bentham Science Publishers, 2024) Ena Gupta; Pragya Mishra; Priyanka Singh; Neha Mishra
Lycopene is a plant-derived important nutrient belonging to a group of pigments identified as carotenoids. Lycopene has distinctive chemical and structural features contributing to defi-nite biological properties. Lycopene is a powerful antioxidant and prevents cells and tissues from damage caused by singlet oxygen or free radicals. Research studies have shown the health-promoting potential of lycopene or its metabolites in the prevention of chronic diseases like diabe-tes, cancer, asthma, metabolic syndrome, arthritis, and cardiovascular diseases. Lycopene is stable for processing like other natural compounds when present in the plant tissue matrix. Over the last few years, the global lycopene market has increased in different sectors like pharmaceuticals, cos-metics, food and dairy products, and other dietary supplements. The most important aspect of lyco-pene as a superfood is its synergistic nature with other nutrients. The main aim of this review article is to study chemistry, biosynthetic pathways, biotransformation, sources, and acceptable daily in-take. Its characterization as a superfood, therapeutic potential, and wide range of applications in the food industry are also studied. © 2024 Bentham Science Publishers.
Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management
(Springer Singapore, 2020) Pragya Mishra; Latha Sabikhi
In the present study, we evaluated the nutritional parameters of pearl millet to develop a special dish named as pearl millet weaning food. This is hypothesized that the addition of curd culture to pearl millet weaning food may enhance its flavor and digestibility and improves its palatability. Finally, the study may be subjected for its sensory attribute analysis. The data analysis concludes that the development of fermented pearl millet weaning food has opened up a newer opportunity to enhance the flavor and digestibility of traditional pearl millet weaning food. However, more work needs to carry out on process development to have a shelf-stable product with high acceptability. After that, fermented pearl millet weaning food may be used as a good quality nutritional food for human. © Springer Nature Singapore Pte Ltd. 2020.
Functional food with some health benefits, so called superfood: A review
(Bentham Science Publishers, 2021) Ena Gupta; Pragya Mishra
The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties. A number of processed functional foods are available in the market-probiotic yogurt, calcium and ω-3 fatty acids enriched orange juice and milk. Simul-taneously, new research studies confer potential health benefits of various conventional foods (salm-on, berries, green tea, vegetables, fruits, nuts, cereals and breads, etc.) termed as “superfood” which is a marketing term and there is no established medical definition. Following suitable dietary pat-terns, superfood reduces the risk of degenerative diseases by promoting physical and emotional health. Scientific evidences suggest that superfoods are a dense source of antioxidants, minerals, vitamins and other nutrients. There is insufficient research on the exact explanation of the term ‘super-food’and its health claims by different companies without any legislation. This buzz word has creat-ed confusion among consumers, that how much and what quantity should make a food superfood, as no single food may be as nutritious to be stated as a superfood. This article introduces further inves-tigation on superfood which was categorized on the basis of their major constituents and potential health benefits. Further, there is a need for more reviews, researches, clinical trials and human case studies to investigate or test superfood. © 2021 Bentham Science Publishers.
Implication of endophytic metabolite and their derivatives in cancer chemotherapy: A prospective study
(Springer India, 2014) Pragya Mishra; Raghvendra Raman Mishra; Mallika Tiwari; Parjanya Shukla; Archana Singh; Hari S. Shukla
Incidence of cancer keep increasing worldwide may be due to genetic aberration, environmental effect, diet, socioeconomic factors, and various types of infections. Our previous studies revealed an association of Helicobacter pylori (H. pylori) and their species, Salmonella Typhi (S. Typhi), and Mycobacterium with various gastrointestinal tract (GI) cancers including oral, oropharyngeal, esophageal, gastric, gallbladder, pancreatic, and anal-canal cancers. We experience that poor cure rate is reported due to failure of conventional medicine, drug resistance, and failure to know the exact cause. As we are a group of oncologist and basic researcher, it is our experience that surgical procedures and chemotherapy are better adjuvant therapeutic option for cancer treatment. The area of chemotherapy is enhanced, but basic foundation is devised from natural products, which are used directly or as synthetic derivatives as stand-alone or in different combinations. Microorganisms, either bacteria or fungi that live inside plant tissue (endophytes) system, are big source of natural antimicrobial compound. It is known that endophytic alkaloids, taxoids, podophyllotoxins, etc., have an antineoplastic activity. Keeping these facts in mind, this chapter points out the active exploration and implication of endophytic metabolite and their derivatives in cancer chemotherapy in near future. Obtained data were analyzed and result showed that the endophytic metabolites may be potential source of newer cancer chemotherapeutic drugs. It concluded that in the field of cancer chemotherapy, search for novel drugs from endophytic origin is still a priority. © 2014 Springer India. All rights reserved.
Influence of Heavy Metal on Food Security: Recent Advances
(Springer Singapore, 2020) Osikemekha Anthony Anani; Raghvendra Raman Mishra; Pragya Mishra; John Ovie Olomukoro; Tunde Ohiokhioya Thaddeus Imoobe; Charles Oluwaseun Adetunji
Food safety has been identified as one of the highly placed sustainable goals because of its relevance to the sustainability and well-being of mankind. Over the years human being is faced with several adverse effects that normally result in uncountable impairment in their health. This might be linked to the high level of contamination and environmental pollution as a result of heavy metal due to various anthropogenic activities as well as several agricultural and environmental activities. It has been observed that heavy metal can affect human metabolomics which normally results in a high level of morbidity in several countries most especially in developing countries. Therefore, this review intends to discuss extensively the influence of heavy metal contamination on mankind health and their eventual safety. Special emphasis was also laid on the influence of heavy metal on food contamination as a result of environmental and agricultural activities through the application of pesticides which normally lead to a high level of adsorption and accumulation of these toxic metal elements. Also, this chapter also elucidates the modes of action through various molecular and physiological translocation leads to the movement of these toxic metals into food crops. On the whole, several sustainable preventive and management strategies were proposed on how sustainability could be maintained in soil-food subsystems. © Springer Nature Singapore Pte Ltd. 2020.
Innovations in Food Technology: Current Perspectives and Future Goals
(Springer Singapore, 2020) Pragya Mishra; Raghvendra Raman Mishra; Charles Oluwaseun Adetunji
[No abstract available]
Isolation and molecular characterization of nutritionally potent Arthrospira maxima from Indian paddy field
(Elsevier Ltd, 2022) Pragya Mishra; Raghvendra Raman Mishra; Sheo Mohan Prasad; Gopal Nath
Arthrospira maxima (A. maxima) is a cyanobacterium renowned for its usage as food and feed supplements as a potential source of functional ingredients for developing nutraceutical foods of natural origin. The Indian paddy fields, which can naturally produce eco-friendly cyanobacterial mats soon after receiving monsoon rain, were studied for isolation and molecular confirmation of Arthrospira and exploration of its nutritional profile. First, the collected cyanobacterial mat was processed for isolation of pure culture. After that, axenic culture was maintained in Zarrouk's medium at 27 ± 2 °C under the photosynthetically active radiation (PAR) of 75 μmol photon m−2 s−1 with a 16/8 h of light/dark period in laboratory condition. Morphologically proven pure culture of A. maxima was subsequently analyzed for its genomic stability using Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR) and confirmed by targeting 16S ribosomal RNA partial gene sequencing. Further confirmed and pure A. maxima extract was processed to find out its nutraceutical values (amino acids, fatty acid, vitamin and chlorophyll content) by using High-performance liquid chromatography (HPLC) and Gas chromatograph (GC) technique. Results showed that identified strain was confirmed as A. maxima, and its partial gene sequences had been submitted to NCBI to get a unique accession number (GenBank: KM407008.1.). The study explores the new strain of A. maxima as an habitant from the Indian paddy field; it may be considered a potential candidate for industrial biomass production at a large scale. © 2022 Elsevier Ltd
Low dose UV-B radiation induced mild oxidative stress impact on physiological and nutritional competence of Spirulina (Arthrospira) species
(Elsevier B.V., 2021) Pragya Mishra; Sheo Mohan Prasad
Among the various Spirulina species, Spirulina maxima (S. maxima) and Spirulina platensis (S. platensis) are used mainly as human dietary supplements, whole food, and feed supplement in aquaculture, aquarium and poultry industries due to their potential nutritional and medicinal benefits. Therefore, our study was undertaken to ascertain the impact of mild stress conditions via exposure of different mild fluence rates of ultraviolet-B (UV-B) radiation (exposure of 0.016, 0.065 and 0.196 Jm−2s−1 or Wm−1 denoted as UV-B1, UV-B2 and UV-B3) on exponentially grown cultures of two species of Spirulina, i.e. S. maxima and S. platensis. Mild stressing induced by low dose, i. e. UV-B1 showed positive impacts as a resilience response, resulting in increased physiological and nutritional competencies in growth, pigment content, photosynthetic oxygen yield, fluorescence parameters, protein, carbohydrates, and antioxidative properties in the test organisms analyzed after 72 h of experiments. Such mild stress adapted elite strains with enhanced competencies under mild stressing may pave the way for potential application from the prospects of functional food development when utilized as a functional ingredient to incorporate in them. © 2021 The Author(s)
Nexus Between Climate Change and Food Innovation Technology: Recent Advances
(Springer Singapore, 2020) Kingsley Eghonghon Ukhurebor; Pragya Mishra; Raghvendra Raman Mishra; Charles Oluwaseun Adetunji
Agriculture is a significant sector of the economy of any country. The influence of climate change on food production as it relates to agriculture varies with respect to space and time. The impacts are diverse and highly ambiguous. Innovation technology in agriculture is a significant response for effective and equitable adaptation and mitigation, and we must have to reconsider how to encourage innovation technology to address the diverse and ambiguous impacts of climate change so as to improve food production. Therefore, we have to look towards climate-smart agricultural activities via innovation technology. For climate-smart agriculture, we will require more resilience in agricultural activities and also more proficiency of resource use for both adaptation and mitigation. Undoubtedly, climate change has strong connection with agriculture. This nexus is stronger in developing countries because their means of livelihood depends mostly on agricultural activities, and these activities generally depend on climatic condition. Hence, in this chapter, we will briefly review the recent advances in agriculture with respect to the nexus between climate change and food innovation technology. © Springer Nature Singapore Pte Ltd. 2020.
Potato Waste-Based Packaging Edibles: Sustainable Approach for Food reservation
(Springer Nature, 2022) Pragya Mishra; Amrita Poonia
At present, majority of food packaging solutions are fossil-based plastics, which are obsessively produced, and used in an unsustainable manner. Low recycling proportion, non-degradability, and toxic emissions are some of plastic packaging disadvantages which limits its usage and opens an era of opportunity to discover sustainable edible packaging material from non-toxic, biocompatible, biodegradable, natural agricultural, or food resources along with waste utilization as current trend. Potato (Solanum tuberosum L.) belongs to the Solanaceae family; regarded as major agricultural crops throughout the world. Potato peel and starch are themajor byproduct wastes from potato-based processing industries. Various industrial applications are known, among which the recent one is its usage as a biodegradable antimicrobial, edible food packaging material. Potato waste is the best possible sustainable alternative to replace plasticized paper packaging. With secondary function, potato peel could be used further like an excellent fertilizer by returning through biological cycle; reducing the environmental impact as waste. Potato wastes are being utilized as matrix for the development of composite edible films, coatings, wrappers, capsules, and straws via manyenergy-efficient methods. Other ingredients are also used in combination for improvement in the potato waste properties by addition of plasticizers and cross-linkers and implanting the polymer with fillers like nanomaterials, fibers, capsules, and whiskers. Blending such natural and synthetic polymers with natural extracts and essential oils also helps in improving physicochemical properties. A number of growing innovators, scientists, researchers, and entrepreneurs are trying to make edible packaging from natural sources such as potato wastes despite the fact that easy convenience, mechanical properties, production, and cost of plastic food packaging are hard to beat. The present article piles up all necessary literature related to the most recent developments of potato waste in form of potential remedy for food packaging applications along with its role in preserving the food material with potential as active food packaging when enclosed in it.
Preface
(Springer Singapore, 2020) Pragya Mishra; Raghvendra Raman Mishra; Charles Oluwaseun Adetunji
[No abstract available]
Rediscovering Medicinal Activity and Food Significance of Shogaol (4, 6, 8, 10, and 12): Comprehensive Review
(Springer Singapore, 2020) Osahon Itohan Roli; Charles Oluwaseun Adetunji; Raghvendra Raman Mishra; Juliana Bunmi Adetunji; Pragya Mishra; Toluwase Hezekiah Fatoki
Ginger Zingiber officinale Roscoe is a natural dietary rhizome. The plant is a herbaceous tropical monocotyledon perennial plant which belongs to the family Zingiberaceae and subfamily Zingiberoideae and possesses various biological properties and/or activities. Ginger has been reported to play several roles in ameliorating several health conditions which might be linked to the presence of numerous biological components including gingerols, gingerdiols, shogaols, paradols, and zingerones. However, shogaol has been found to be a major active component of ginger which exists in various forms such as 4-, 6-, 8-, 10-, and 12-shogaol. Also, 6-shogaol has been discovered to be the most active component which possesses a non-pungent metabolite called 6-paradol. 6-Shogaol has various importance in the health, food, and beverage industries. The wide range of the usefulness of shogaol is associated with its taste, biocompatibility, and effect in ameliorating and/or preventing health challenges. Some uncountable medical benefits of shogaol include their application as anticancer drugs, antimicrobials, antioxidants, cardiovascular, anti-ulcer, and neuroprotective among others. Therefore, this review highlights recent advances and findings to the use of shogaol present as a bioactive substance in ginger and its wide application in medical, biological, and food industry. © Springer Nature Singapore Pte Ltd. 2020.