School Of Basic And Applied Sciences

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    The creation of selenium nanoparticles decorated with troxerutin and their ability to adapt to the tumour microenvironment have therapeutic implications for triple-negative breast cancer
    (Royal Society of Chemistry, 2023-02-09T00:00:00) Saranya, Thiruvenkataswamy; Kavithaa, Krishnamoorthy; Paulpandi, Manickam; Ramya, Sennimalai; Winster, Sureshbabu Harysh; Mani, Geetha; Dhayalan, Sangeetha; Balachandar, Vellingiri; Narayanasamy, Arul
    Despite advancements in treatment, managing aggressive types of breast cancer, particularly Triple Negative Breast Cancer (TNBC), remains a daunting task. Newer chemotherapeutics enhance the multidrug resistance in cancer cells, making them untreatable. The current research work was framed to develop a novel therapeutic target by utilizing the flavanol, troxerutin (TXN) as a drug of interest to target TNBC. And also, to increase the efficiency of the drug at the target site, a nanocarrier called selenium nanoparticles (SeNPs) has been exploited. Thus, the anticancer efficacy of TXN and Se-TXN against TNBC (in vitro and in vivo) has been compared and analysed in the present study. Se-TXN was synthesized by a precipitation approach and characterized by diverse analytical techniques, which confirmed the successful loading of TXN on the SeNPs. The inhibitory concentration (IC50) of Se-TXN was determined to be 6.5 � 0.5 ?g mL?1 according to the in vitro data. Even at lower concentrations, the existence of apoptotic bodies shows that Se-TXN is effective against TNBC. Additionally, the Se-TXN expression study shows that the activation of the caspase cascade pathway, which results in apoptosis, occurs from the downregulation of anti-apoptotic proteins and genes and the upregulation of pro-apoptotic proteins and genes. And the in vivo investigations like histopathology, hematology and biochemical parameters revealed that the Se-TXN had significantly lowered the tumour volume of treated Balb/C mice without having any significant systemic toxicity when compared to other treatment groups. Altogether, our data suggests the efficacy of Se-TXN nanoconjugates as an effective management therapy for treating TNBC. � 2023 The Royal Society of Chemistry.
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    A dual stimuli responsive natural polymer based superabsorbent hydrogel engineered through a novel cross-linker
    (Royal Society of Chemistry, 2021-03-23T00:00:00) Mehra, Saloni; Nisar, Safiya; Chauhan, Sonal; Singh, Gurmeet; Singh, Virender; Rattan, Sunita
    Natural protein-based polymers may serve as a potential source for developing advanced porous organic macromolecules, possessing exquisite control over the pores, which impart exceptional properties to these materials. Here, we describe a strategy to design, synthesize and develop an intelligent, dual stimuli responsive highly porous grafted polymer with exquisite control over the functionality of pores. The monomer 2-(4-((acrylamido)methyl)-1H-1,2,3-triazol-1-yl)-4-vinylbenzoic acid as a cross-linker, having pH responsive (acidic functional groups) and thermo-responsive (triazole and acrylamide groups) functional groups, was successfully prepared via click chemistry, for grafting onto the backbone of the natural polymer soy protein isolate (SPI) via microwave irradiation. Alkene groups were introduced at both the sides of the monomer, prior to grafting with SPI. Furthermore, to increase the hydrogen bonding network in the polymer, the pH responsive crosslinker 4-(4-hydroxyphenyl)butanoic acid (HPBA) was introduced while grafting. The grafted soy protein isolate polymer, SPI-g-[2-(4-((acrylamido)methyl)-1H-1,2,3-triazol-1-yl)-4-vinylbenzoicacid-co-4-(4-hydroxyphenyl) butanoic acid]-g-SPI, [SPI-g-(ATVBA-co-HPBA)-g-SPI], is characterized by using TGA for thermal stability, SEM and TEM for visual confirmation, NMR, LCMS and FTIR for grafting confirmation, XRD for crystallinity, MTT assay for cytotoxicity, and BET for analyzing the porous network structure. The size and morphological changes of [SPI-g-(ATVBA-co-HPBA)-g-SPI] are studied under different parameters for its potential use as an advanced porous macromolecule based superabsorbent polymer (SAP). � 2021 The Royal Society of Chemistry.
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    Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
    (Elsevier B.V., 2022-03-19T00:00:00) Shevkani, Khetan; Kaur, Ravneet; Singh, Narpinder; Hlanze, Dinhle P.
    The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6�47.2%, 32.0�50.5%, 1.7�2.7 g/g, 1.4�1.7 g/g, 50.1�70.1 m2/g, 70.8�98.3% and 82.4�91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods. � 2022 The Authors
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    Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
    (Blackwell Publishing Ltd, 2021-03-28T00:00:00) Shevkani, Khetan; Kaur, Manmeet; Singh, Narpinder
    The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties (L* and b*), aw, Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata, P. mungo, and P. aureus flours were high in vicilins of ?130�138�kDa, whereas Pisum sativum, Lens culinaris, and C. arietinum flours contained both vicilins (?135�142kDa) and legumins (?256�332�kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications: Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full-fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties. � 2021 Wiley Periodicals LLC.
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    Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
    (Elsevier B.V., 2022-03-19T00:00:00) Shevkani, Khetan; Kaur, Ravneet; Singh, Narpinder; Hlanze, Dinhle P.
    The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6�47.2%, 32.0�50.5%, 1.7�2.7 g/g, 1.4�1.7 g/g, 50.1�70.1 m2/g, 70.8�98.3% and 82.4�91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods. � 2022 The Authors
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    Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
    (Blackwell Publishing Ltd, 2021-03-28T00:00:00) Shevkani, Khetan; Kaur, Manmeet; Singh, Narpinder
    The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties (L* and b*), aw, Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata, P. mungo, and P. aureus flours were high in vicilins of ?130�138�kDa, whereas Pisum sativum, Lens culinaris, and C. arietinum flours contained both vicilins (?135�142kDa) and legumins (?256�332�kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications: Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full-fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties. � 2021 Wiley Periodicals LLC.
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    Current Approaches and Key Applications of Plant Metabolic Engineering
    (Springer, 2018) Bharti; Reetu; Kumar, Vinay
    The diversion of carbon flux toward biosynthesis of targeted products could be achieved by manipulation of targeted biosynthesis pathway in plants. This whole process consists of many steps in stepwise manners starting with the identification and isolation of targeted metabolites, elucidation of complete biosynthetic pathway for identification of point of intervention, discovery of corresponding potential metabolic genes, and overexpression of the selected genes in heterologous system and collectively production of the metabolites. The various biochemical processes including transcriptome, translatome, proteome, and reactome are being used to assist metabolic engineering by providing new insights into novel pathways or bottlenecks of existing pathways. Apart from all these, in-depth understanding of metabolic fluxes and feedback regulations is also mandatory for plant metabolic engineering. All these different current approaches are collectively considered for investigating the plant metabolic engineering to understand, reconstruct, analyze, and annotate the targeted pathways. The key applications of plant metabolic engineering have been compiled with a few important applications including improvement of nitrogen utilization in plant, development of highly nutritive food, and generation of biofuel production. In conclusion, the plant metabolic engineering could provide comprehensive evaluation of manipulation of biosynthetic pathways for numerous applications. This compiled information could act as a resource for crop breeding and biotechnology purposes.
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    Chemical profiling of ganoderma lucidum of bathinda region
    (Central University of Punjab, 2013) Gill, Balraj Singh; Kumar, Sanjeev
    Ganoderma lucidum is a basidiomycete's fungus with numerous pharmacological properties. The important ingredients of Ganoderma lucidum are terpenoids and polysaccharides etc. which play momentous role in immunomodulating, anti-inflammatory, anti-cancer, anti-diabetic and anti-oxidative. Mechanism of anticancer is still unrevealed. Aim of the present study was to analyse phytochemical difference in the Ganoderma lucidum growing on different hosts in Malwa region. Biomolecules play an imperative role in growth and development. Stress condition remodels the physiology, morphology and development of plant. To combat with stress, plants evolve with time and synthesize secondary metabolites. Stress tolerance ability is generated by overexpression of isoenzyme, intracellular targeting of anti-oxidants and overexpression ability of anti-oxidative enzyme. Ganoderma lucidum was analysed for different parameters such as total sugars, reducing sugars, starch, proteins, phenols, antioxidant property and flavonoids by standard procedures which was collected in different stages of development on different hosts, such as Azadirachta, Acacia, Bauhinia, Melia, and Dalbergia spp. It manifests fungus-host relationship and amount of phytoconstituent synthesized. The biochemical estimation showed 38.1±0.0481 g/100g of total sugars, 19±5.925 g/100g of reducing sugars, 57.3±3.333 g/100g of starch, 42±4.2% of proteins, 9.7±0.066% of phenols, 86.31%±5.480 scavenging activity in term of % inhibition and 5.26 ±0.6 mg/g of flavonoids. Complete analysis shows that except flavonoids all phytochemicals content was exceptionally high. Terpenoids analysis showed variation within the different hosts. Ganoderic acid, which is most active anticancerous molecule showed variation within different hosts. It can be concluded from the preliminary studies that there are variations in the chemical constituents of GL with change in host which makes it a "chemovariant"
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    Wheat starch production, structure, functionality and applications :a review
    (Blackwell Publishing Ltd, 2017) Shevkani, Khetan; Singh, 2 Narpinder; Bajaj, Ritika; Kaur, Amritpal
    Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher-percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower-setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high-amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch). ? 2016 Institute of Food Science and Technology
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    Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars
    (Elsevier Ltd, 2018) Sandhu, Rubrinder Singh; Singh, Narpinder; Kaler, R.S.S.; Kaur, Amritpal; Shevkani, Khetan
    The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a? b?) and cooking time (CT) decreased while L?(lightness) increased with increase in DOM. Elongation ratio (ER), gruel solid loss (GSL), length/breadth (L/B) and paste viscosities during cooking increased with increase in DOM. Short grain rice contained lower ash, protein, lipids, Mn, K, Ca, CT and GSL than long grain while the later showed higher crystallinity, Mn, P, K, Ca and ER. Paste and dough characteristics measured using Rheometer and Mixolab, respectively correlated well and differed with cultivar and DOM. Short and long grain cultivars showed variation in loss of different chemical constituents during varied DOM causing variation in cooking characteristics. ? 2018 Elsevier Ltd