DSpace Repository :: Browsing by Author "Dhewa, T"

Browsing by Author "Dhewa, T"

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Antimicrobial Resistance in the Food Chain: Trends, Mechanisms, Pathways, and Possible Regulation Strategies
(2022-09) Samtiya, M; Matthews, K; Dhewa, T
Antimicrobial resistance (AMR) remains of major interest for different types of food stake holders since it can negatively impact human health on a global scale. Antimicrobial-resistant bac teria and/or antimicrobial resistance genes (transfer in pathogenic bacteria) may contaminate food at any stage, from the field to retail. Research demonstrates that antimicrobial-resistant bacterial infection(s) occur more frequently in low- and middle-income countries (LMICs) than in developed countries. Worldwide, foodborne pathogens are a primary cause of morbidity and mortality. The spread of pathogenic bacteria from food to consumers may occur by direct or indirect routes. There fore, an array of approaches both at the national and international level to control the spread of foodborne pathogens and promote food safety and security are essential. Zoonotic microbes can spread through the environment, animals, humans, and the food chain. Antimicrobial drugs are used globally to treat infections in humans and animals and prophylactically in production agricul ture. Research highlights that foods may become contaminated with AMR bacteria (AMRB) during the continuum from the farm to processing to retail to the consumer. To mitigate the risk of AMRB in humans, it is crucial to control antibiotic use throughout food production, both for animal and crop agriculture. The main inferences of this review are (1) routes by which AMRB enters the food chain during crop and animal production and other modes, (2) prevention and control steps for AMRB, and (3) impact on human health if AMR is not addressed globally. A thorough perspective is presented on the gaps in current systems for surveillance of antimicrobial use in food production and/ or AMR in the food chain.
Assessment of Indian cooking practices and cookwares on nutritional security: A review
(2021-03) Saxena, S; Saini, S; Samtiya, M; Aggarwal, S; Dhewa, T
Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food. With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them.
Beneficial attributes and adverse effects of major plant-based foods anti-nutrients on health: A review
(2022-03) Nath, H; Samtiya, M; Dhewa, T
Anti-nutrients are the biomolecules that if present in food along with nutrients, can reduce either the absorption or the utilization of nutrients. The physiological importance of anti-nutrients is been debated for a long time because the researches point at various effects on different anti-nutrients in foods. Some anti-nutrients show both beneficial and harmful physiological effects that depend on molar ratios between nutrients and anti-nutrients and some other factors. Previous studies suggested that anti-nutrients if are consumed in a adequate amount they may act as a useful natural drug to ameliorate human health. They can have physiological importance in the nutrition of the organism. In this review, we have compiled the beneficial attributes of major plant-based anti- nutrients to improve health conditions, along with their potential adverse effects.
Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product
(2024-05) Samtiya, M; Badgujar, P; Chandratre, G; Aluko, R; Kumar, A; Bhushan, B; Dhewa, T
The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of Limosilactobacillus fermentum MS005 (LF) and Lactobacillus rhamnosus GG 347 (LGG). To optimize fermentation time, time intervals 8, 16, and 24 h were explored, while the temperature was kept 37 ◦C. Results of protein digestibility showed that LF (16 h) and LGG (24 h) fermented samples had significantly higher (P < 0.05) protein digestibility of 90.75 ± 1.6% and 93.76 ± 3.4%, respectively, than that of control (62.60 ± 2.6%). Further, 16 h fermentation with LF showed enhanced iron (39%) and zinc (14%) bioavailability. The results suggested that LF with 16 h fermentation is most suitable for making millet-based fermented products with superior techno functional attributes and micronutrient bioavailability.
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
(2021-04) Samtiya, M; Aluko, R; Puniya, A; Dhewa, T
Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.
Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages
(2024-07) Rana, A; Taneja, N; Raposo, A; Alarifi, S; Lemos, E; Dhewa, T
Introduction: The food and beverage industry has shown a growing interest in plant based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food. Methods: The present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Lactiplantibacillus plantarum MTCC (Microbial Type Culture Collection and Gene Bank) 25432, Lactiplantibacillus plantarum MTCC 25433, and Lactobacillus acidophilus NCIM (National Collection of Industrial Microorganisms) 2902 strains. Results and discussion: The soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with L. plantarum MTCC 25433 (0.753 ± 0.0) when compared to the commercial prebiotic raffinose (1.29 ± 0.01). The findings of this study suggested that the soy milk beverages exhibited potent prebiotic activity, having the ability to support the growth of probiotics, and the potential to raise the content of several bioactive substances. The higher prebiotics activity score showed that the higher the growth rate of probiotics microorganism, the lower the growth of pathogen. For acidic tolerance, all fermented soy milk managed to meet the minimal requirement of 106 viable probiotic cells per milliliter at pH 2 (8.13, 8.26, 8.30, and 8.45 logs CFU/ mL, respectively) and pH 3.5 (8.11, 8.07, 8.39, and 9.01 log CFU/mL, respectively). The survival rate of soy milk LAB isolates on bile for 3 h ranged from 84.64 to 89.60%. The study concluded that lactobacilli could thrive in gastrointestinal tract. The sensory evaluation scores for body and texture, color, flavor, and overall acceptability showed a significant difference (p < 0.05) between the fermented probiotic soy milk and control samples. Soy milk fermented with a combination of L. plantarum MTCC 25432 & MTCC 25433 demonstrated the highest acceptability with the least amount of beany flavor. The findings of the study suggest soy milk’s potential in plant-based beverage market.
In silico investigation of antioxidant interaction and effect of probiotic fermentation on antioxidant profiling of pearl millet-based rabadi beverage
(2021-12) Yadav, P; Shukla, A; Dhewa, T; Kumar, A
Pearl millet-based food products can be used for weight control and minimize the possibility of chronic diseases. They have protein, minerals, fat, phenolic compounds, and a diminutive glycemic index. Moreover, Probiotic fermentation can bring specific additional benefits in addition to nutritional improvements. In silico analysis of the chemical-protein interaction of tannic acid and ascorbic acid of pearl millet was undertaken. Further, the role of fortification of rabadi beverage by probiotic culture was also assessed in this study at different temperatures (35, 42, and 45°C) of fermentation. In silico study has predicted the association of both tannic acid and ascorbic acid with the various human proteins responsible for the growth and development of the human immune system. In all used probiotic (Lactobacillus rhamnosus, Lactobacillus sp. and Streptococcus faecalis), L. rhamnosus fortified rabadi beverage at continuous increasing temperature (35, 42, 45 °C) of non-autoclaved batch showed high content of TAC (36.83 ± 5.41 µg mL-1), TPC (46.1 ± 8.28 µg mL-1) and TFC (29.91 ± 7.73 µg mL-1); while decrease in tannins content (14.84 ± 4.64 µg mL-1) as compared to control [TAC (29.32 ± 3.17 µg mL-1), TPC (25.53 ± 5.75 µg mL-1), TFC (21.91 ± 5.95 µg mL-1), and Tannins (20.74 ± 3.43 µg mL-1)]. L. rhamnosus fortified rabadi beverage of non-autoclaved batch showed better results than Lactobacillus sp. and S. faecalis fortified rabadi beverage of both batches (autoclaved and non-autoclaved); which in turn expressed the enhanced therapeutic activity of probiotic fortified rabadi beverage.
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview
(2021-04) Samtiya, M; Aluko, R; Dhewa, T; Moreno-Rojas, J
Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents that have been shown to possess health-promoting properties. Plant-derived bioactive compounds, such as biologically active proteins, polyphenols, phytosterols, biogenic amines, carotenoids, etc., have been reported to be beneficial for human health, for instance in cases of cancer, cardiovascular diseases, and diabetes, as well as for people with gut, immune function, and neurodegenerative disorders. Previous studies have reported that bioactive components possess antioxidative, anti-inflammatory, and immunomodulatory properties, in addition to improvingintestinal barrier functioning etc., which contribute to their ability to mitigate the pathological impact of various human diseases. This review describes the bioactive components derived from fruit, vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms responsible for the bioactive properties of some of these plant components. This review mainly compiles the potential of food derived bioactive compounds, providing information for researchers that may be valuable for devising future strategies such as choosing promising bioactive ingredients to make functional foods for various non-communicable disorders.

Browsing by Author "Dhewa, T"

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