Nagarathnam R.,University of Madras |
Nagarathnam R.,Indian Institute of Technology Madras |
Rengasamy A.,Central Institute of Fisheries Technology CIFT |
Balasubramanian R.,University of Madras
Journal of the Science of Food and Agriculture | Year: 2010
BACKGROUND: Turmeric rhizome (Curcuma domestica Linn.) contains proteases and has proteolytic activity. Curcumin from turmeric rhizomes has been used for healing manu ailments, including cancer have been used for healing many ailments, including cancer. The purpose of this study was to purify turmeric protease and to research their biochemical characteristics. RESULTS: Cysteine protease from C. domestica has been purified to homogeneity using acetone precipitation followed by preparatory native polyacrylamide gel electrophoresis (PAGE). This protocol resulted in six fold purification with 28% final recovery. The purified turmeric protease showed a prominent single peak and band on high-performance liquid chromatography and sodium dodecyl sulfate-PAGE, respectively, and an estimated molecular weight of 43 KDa, and exhibited optimal activity between 37 and 60°C. The protease activity of the turmeric protease was significantly inhibited by iodoacetic acid. The turmeric protease had higher alanine and glutamate content and cleaved synthetic peptides N-Cbz-Ile-Pro and N-Cbz-Phe-Leu in a time-dependent manner. Peptide mass fingerprint using matrix-assisted laser desorption/ionization-time of flight mass spectroscopy revealed peptide matches to proteasome subunit alpha type 3 of Oryza sativa ssp. japonica (Rice). The turmeric protease showed antifungal activity at 10 μg mL−1 towards pathogens Pythium aphanidermatum, Trichoderma viride and Fusarium sp. CONCLUSION: Cysteine addition significantly activated turmeric protease. The protease inhibition test suggested that turmeric protease belonged to the cysteine type. The biochemical characteristics of turmeric protease described in this paper can provide useful information for potential end uses of turmeric protease for pharmaceutical industry applications such as therapeutics. © 2009 Society of Chemical Industry.
Meena B.,Central Institute of Fisheries Technology CIFT |
Anbu Rajan L.,Central Institute of Fisheries Technology CIFT |
Anandan R.,Central Institute of Fisheries Technology CIFT
Biomedicine and Preventive Nutrition | Year: 2014
Myocardial infarction is emerging as a foremost public health concern in most parts of the world even in developing countries still afflicted by infectious diseases, under nutrition and other illnesses related to poverty. There has been increasing recognition that certain natural substances have the potential to reduce the detrimental effect of a number of cardiovascular risk factors. In the present study, we have investigated the protective effect of betaine administration on changes in the levels of protein, glycoproteins and amino acids was studied in isoprenaline-induced myocardial infarction in rats as an animal model of myocardial infarction in man. Oral pre-treatment with betaine significantly attenuated (P<. 0.01) the isoprenaline-induced rise in the levels of troponin-T and creatine phosphokinase [CPK]. Oral supplementation of betaine also significantly (P<. 0.01) counteracted the isoprenaline-induced alterations in the levels of amino acids [taurine, aspartate, glutamate, arginine, hydroxy proline and homocysteine], protein content, glycoprotein components [hexose and hexosamine] and lipid peroxidation in the heart tissue and maintained their levels comparable to that of control animals. The results indicated that the overall cardioprotective effect of betaine was probably related to its ability to strengthen the myocardial membrane by its membrane stabilizing action or to a counteraction of free radicals by its antioxidant property. © 2014 Elsevier Masson SAS.
Gupta S.K.,Central Institute of Fisheries Education |
Gupta S.K.,Directorate of Coldwater Fisheries Research |
Pal A.K.,Central Institute of Fisheries Education |
Sahu N.P.,Central Institute of Fisheries Education |
And 9 more authors.
Fish Physiology and Biochemistry | Year: 2013
A 60-day feeding trial was conducted to study the effect of dietary microbial levan on growth performance and metabolic responses of Cyprinus carpio fry exposed to sublethal dose (1/10th LC50) of fipronil [(±)-5-amino-1-(2,6-dichloro-α,α,α-trifluoro-p-tolyl)-4-trifluoromethylsulfinylpyrazole-3-carbonitrile]. Two hundred and twenty five fry were randomly distributed in five treatments in triplicates. Four purified diets were prepared with graded levels of microbial levan. Five different treatment groups were levan control L0P0 (basal feed + 0 % levan without exposure to pesticide); pesticide control L0P1 (basal feed + 0 % levan with exposure to pesticide); L0.25P1 (basal feed + 0.25 % levan with exposure to pesticide); L0.50P1 (basal feed + 0.50 % levan with exposure to pesticide); and L0.75P1 (basal feed + 0.75 % levan with exposure to pesticide). Weight gain% and specific growth rate were significantly higher (p < 0.05) in levan fed groups compared to their non-levan fed counterpart. Highest (p < 0.05) content of ascorbic acid in muscle, liver and brain tissues was observed with higher level of dietary levan. Glucose-6-phosphate dehydrogenase activity decreased with the increasing level of dietary levan in the liver and muscle. Aspartate aminotransferase activity exhibited a second order polynomial relationship with the dietary levan, both in liver (Y = -1.001x 2 + 5.366x + 5.812, r2 = 0.887) and muscle (Y = -0.566x2 + 2.833x + 6.506, r2 = 0.858) while alanine aminotransferase activity showed third order polynomial relationship both in liver (Y = 1.195x3 - 12.30x2 + 35.23x + 9.874, r2 = 0.879) and muscle (Y = 0.527x3 - 8.429x2 + 31.80x + 8.718, r2 = 0.990). Highest (p < 0.05) superoxide dismutase activity in gill was observed in the group fed with 0.75 % levan supplemented diet. Overall results indicated that dietary microbial levan at 0.75 % in C. carpio fry ameliorated the negative effects of fipronil and augmented the growth. © 2013 Springer Science+Business Media Dordrecht.
Mohan C.O.,Indian Council of Agricultural Research |
Remya S.,Central Institute of Fisheries Technology CIFT |
Ravishankar C.N.,Indian Council of Agricultural Research |
Vijayan P.K.,Indian Council of Agricultural Research |
Srinivasa Gopal T.K.,Indian Council of Agricultural Research
International Journal of Food Science and Technology | Year: 2014
Summary: In this study, the effect of different vegetables baby corn, green pea, broccoli as filling ingredients along with yellowfin tuna (Thunnus albacares) on the heat penetration characteristics and quality changes were assessed. Heating and cooling lag factors (Jh and Jc) were least for tuna with broccoli and tuna without vegetables, respectively. Heating rate index was in the range of 13.5-19.3 min with least value for tuna with broccoli. Heat processing increased the hardness and chewiness of tuna significantly (P < 0.05), whereas cohesiveness decreased. Thermal processing resulted in higher L*and hue (h) value for tuna. Substantial decrease in a* value was observed for tuna with broccoli and peas where as b* value showed an increase for tuna with baby corn. Tuna packed with green pea and baby corn was rated better sensorily, whereas tuna with broccoli was rated least. © 2013 Institute of Food Science and Technology.
Kunnath S.,Central Institute of Fisheries Technology CIFT |
Panda S.K.,Central Institute of Fisheries Technology CIFT |
Jaganath B.,Central Institute of Fisheries Technology CIFT |
Gudipati V.,Indian Council of Agricultural Research
High Pressure Research | Year: 2015
The non-thermal high pressure (HP) processing was studied on fish sausage to enhance the quality during chilled storage. Pink perch (Nemipterus japonicus) sausages, packed in poly amide casing under vacuum were subjected to 400, 500 and 600 MPa pressures (dwell time: 10 min and ramp rate: 300 MPa/min) and compared with heat-set samples for physico-chemical and microbial quality parameters. Pressurized samples formed softer and glossier gels with a slight reduction in water-holding capacity. HP made the texture of sausage softer, cohesive and less chewy and gummier than heat-treated ones. Folding test seen higher acceptance values in samples treated at 500 and 600 MPa, during storage. Maximum log reduction in microbial count was observed in 600 MPa immediately, and significant difference in cooked and pressurized sausages was seen only up to 7th day. This revealed the potential application of HP in replacing conventional heat treatment for sausages preparation with enhanced shelf-life. © 2015 Taylor & Francis.