Browsing by Author "Dhewa, Tejpal"

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    Diabesity: An epidemic with its causes,prevention and control with special focuson dietary regime
    (Functional Foods in Health and Disease, 2017) Kumar, Nikhil; Puri, Neena; Marotta, Francesco; Dhewa, Tejpal; Calabro, Serena; Puniya, Monica; Carter, Jeon
    Diabesity refers to the complicated conditions of diabetes and obesity occurring simultaneously within a single individual. The incidences of diabetes and obesity are growing at a rapid pace throughout the world that are mainly associated with lifestyle and dietary habits, aside from genetic vulnerability. Authors have reviewed the epidemiology and other negative aspects of diabesity followed by some of the management practices recommended. The declining of traditional lifestyles and dietary patterns is leading to a rapid increase in the prevalence of diabesity that is upcoming as a serious cause of concern world over. Diabetes, obesity, and their associated complications are without doubt a principal issue and threat in developing and under-developed nations. Diabesity has emerged as a major threat. This condition has been described as a slow poison, whose influence cannot be controlled or cured. The dietary measures offer the most viable and effective solution to diabetes onset, in addition to the obese state. The designing of a smart diet (i.e. healthy diet) and selecting gut microbiota having probiotic influence on the host can target in the weight reduction/ management, in addition to stabilizing sugar levels in the blood of an individual. Additionally, the regular physical workout can help an individual in controlling body weight and regulate other biochemical conditions which lead to various types of metabolic disorders. All of these issues are discussed in this review article which covers the causes, prevention, and control of diabesity.
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    Gut microbiota modulation and its relationship with obesity using prebioticfibers and probiotics: A review
    (Frontiers in Microbiology, 2017) Dahiya, Dinesh k.; Renuka; Puniya, Monica; Shandilya, Umesh k.; Dhewa, Tejpal; Kumar, Nikhil; Kumar, Sanjeev; Puniya, Anil K.; Sukla, Pratyoosh
    In the present world scenario, obesity has almost attained the level of a pandemic and is progressing at a rapid rate. This disease is the mother of all other metabolic disorders, which apart from placing an added financial burden on the concerned patient also has a negative impact on his/her well-being and health in the society. Among the various plausible factors for the development of obesity, the role of gut microbiota is very crucial. In general, the gut of an individual is inhabited by trillions of microbes that play a significant role in host energy homeostasis by their symbiotic interactions. Dysbiosis in gut microbiota causes disequilibrium in energy homeostasis that ultimately leads to obesity. Numerous mechanisms have been reported by which gut microbiota induces obesity in experimental models. However, which microbial community is directly linked to obesity is still unknown due to the complex nature of gut microbiota. Prebiotics and probiotics are the safer and effective dietary substances available, which can therapeutically alter the gut microbiota of the host. In this review, an effort was made to discuss the current mechanisms through which gut microbiota interacts with host energy metabolism in the context of obesity. Further, the therapeutic approaches (prebiotics/probiotics) that helped in positively altering the gut microbiota were discussed by taking experimental evidence from animal and human studies. In the closing statement, the challenges and future tasks within the field were discussed.
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    Production, purification, and potential health applications of edible seeds’ bioactive peptides: A concise review
    (Foods, 2021) Samtiya, Mrinal; Acharya, Sovon; Pandey, Kush Kumar; Aluko, Rotimi E.; Udenigwe, Chibuike C.; Dhewa, Tejpal
    Edible seeds play a significant role in contributing essential nutritional needs and impart several health benefits to improve the quality of human life. Previous literature evidence has confirmed that edible seed proteins, their enzymatic hydrolysates, and bioactive peptides (BAPs) have proven and potential attributes to ameliorate numerous chronic disorders through the modulation of activities of several molecular markers. Edible seed-derived proteins and peptides have gained much interest from researchers worldwide as ingredients to formulate therapeutic functional foods and nutraceuticals. In this review, four main methods are discussed (enzymatic hydrolysis, gastrointestinal digestion, fermentation, and genetic engineering) that are used for the production of BAPs, including their purification and characterization. This article’s main aim is to provide current knowledge regarding several health-promoting properties of edible seed BAPs in terms of antihypertensive, anti-cancer, antioxidative, anti-inflammatory, and hypoglycemic activities.
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    Synergistic fermentation of vitamin B2 (riboflavin) bio‑enriched soy milk: optimization and techno‑functional characterization of next generation functional vegan foods
    (2025) Dhewa, Tejpal
    Vitamin B2 (riboflavin) is essential for cellular growth, energy production, and redox potential. Certain lactic acid bacteria (LAB) can synthesize B2 in low levels in fermented products, however it is mostly retained inside the cell. This study aimed to develop B2-enriched soymilk by fermenting with B2-producing probiotic Lactiplantibacillus plantarum strains and traditional starter culture Lactobacillus acidophilus NCIM2902. Using the central composite design approach, process ing parameters were optimized for enhanced B2 content and probiotic count. Six independent variables were assessed: temperature (A: 35–45 °C), pH (B: 4–6), time (C: 3–18 h), and inoculum size for strains L. plantarum MTCC 25432 (D: 1–2%), L. plantarum MTCC 25433 (E: 1–2%), and L. acidophilus NCIM 2902 (F: 1–2%). The second-order model effectively predicted responses, identifying optimal fermentation conditions for developing vitamin B2-enriched soymilk: temperature (A) 36 °C, pH (B) 5.5, fermentation time (C): 11 h, inoculum size for L. plantarum MTCC 25432 (D): 2%, MTCC 25433 (E): 2%, and L acidophilus NCIM (F): 0.43%. These conditions resulted in a threefold increase in B2 concentration (481 µg/L) while maintaining a probiotic count of 9 logs CFU/mL. Additionally, techno-functional characterization, including rheology and texture profile analysis, showed that enhanced protease activity of co-cultured LAB improved protein hydrolysis (6259 nm), positively impacting the water holding capacity (WHC) and overall acceptability of the fermented soymilk. This optimized fermentation process represents a novel approach to developing nutritionally enhanced dairy-free soy products with high riboflavin content, utilizing the synergistic benefits of co-fermentation by two riboflavin-producing L. plantarum strains and traditional starter culture of L. acidophilus. This advancement is particularly significant for lactose intolerant and vegan consumers who may lack sufficient dietary sources of Vitamin B2.