Milk Derived Antimicrobial Bioactive Peptides: A Review

In recent decades, bioactive peptides have attracted increasing interest as health promoting functional foods. A variety of naturally formed bioactive peptides have been found in fermented dairy products such as yogurt, sour milk, and cheese. Initially these peptides are inactive within the sequence of the parent protein molecule and can be generated by gastrointestinal digestion of milk, fermentation of milk with proteolytic starter cultures, and/or hydrolysis by proteolytic enzymes. Milk derived peptides exert a number of health beneficial activities, even upon oral administration. Bioactive peptides have a great impact on major body systems including the digestive, nervous, endocrine, cardiovascular, diabetes type II, obesity, and immune systems. Antimicrobial peptides are also an important ingredient of innate immunity, especially at mucosal surfaces such as lungs and small intestine that are constantly exposed to a range of potential pathogens. Therefore, it plays an important role in boosting natural immune protection by reducing the risk of chronic diseases. Bioactive peptides are considered as potent drugs with well-defined pharmacological residues and also used to formulate health-enhancing nutraceuticals.     

Optimisation of processing variables affecting the osmotic dehydration of pomegranate arils

For the optimisation of osmotic dehydration by response surface methodology, the experiments were conducted according to Central Composite Rotatable Design (CCRD) with three variables at five levels. The low and high levels of the variables were 40 and 50 °C for osmotic solution temperature, 45 and 55°Bx for sucrose solution concentration, 60 and 100 min for duration of dipping in osmotic solution, respectively. The fruit to solution ratio was kept 1:4 (w/w) during all the experiments. Before dipping the arils in sucrose solution, the freezing of the whole pomegranate at ?18 °C was carried out to increase the permeability of the outer cellular layer of the arils. The arils were further convectively dehydrated at 60 °C air temperature up to final moisture content of 10% (wb) to make it a shelf stable product. The optimum conditions for osmotic solution concentration, temperature and process duration were 55°Bx, 40 °C and 100 min, respectively.     

Effect of heating and acidic pH on characteristics of wheat gluten suspension

The effects of different pH treatments with and without heating on the characteristics of wheat gluten suspension was investigated. At pH 1, maximum changes in colour were observed with a concurrent 65% decrease in protein free-thiol content compared to the control gluten. The SDS-Extractability of protein (SDS-EP) chromatogram eluted at lower retention time and the presence of bands at the top lane even during reducing conditions in SDS-PAGE gel suggested complex formation involving bonds other than disulphides. An increase in the free-amino group content and the presence of an additional peak at a higher retention time in the SDS-EP chromatogram was suggestive of hydrolysis. At pH 2 and 3, similar decreases in SDS-EPs and free-thiol content indicated formation of complexes. When heated, the free-thiol content of the dispersions increased compared to the non-heated dispersions indicating disruption of disulphide bonds with changes in gluten structure and size distribution.     

Essential oil nanoemulsions: antibacterial activity in contaminated fruit juices

Many human acid tolerant bacterial and fungal pathogens can be transmitted through the consumption of the contaminated fruit juices. We aim to formulate essential oil nanoemulsions (basil, black seed, turmeric, clove & cinnamon), determine their ability to clear contamination by food borne bacterial pathogens from fruit juices. The antibacterial activity of the optimised formulations was tested in the fruit juices against bacterial pathogens causing gastrointestinal tract infections. The minimum bactericidal concentration (MBC) of clove emulsions ranged from 15.6 to 25 μL mL⁻¹. Cinnamon oil emulsion had an MBC ranging between 15 and 31 μL mL⁻¹. At MBC, cinnamon oil emulsions caused a 6log₁₀ decrease in viable counts by 8 h and maintained the sterility of fruit juices for 7 days at ambient temperature. Thus, clove and cinnamon microemulsions can be used as juice additives to control food borne bacterial pathogens and maintain the bacterial sterility of fruit juices.     

Mass transfer kinetics during osmotic dehydration of pomegranate arils

The mass transfer kinetics during osmotic dehydration of pomegranate arils in osmotic solution of sucrose was studied to increase palatability and shelf life of arils. The freezing of the whole pomegranate at -18 °C was carried out prior to osmotic dehydration to increase the permeability of the outer cellular layer of the arils. The osmotic solution concentrations used were 40, 50, 60°Bx, osmotic solution temperatures were 35, 45, 55 °C. The fruit to solution ratio was kept 1:4 (w/w) during all the experiments and the process duration varied from 0 to 240 min. Azuara model and Peleg model were the best fitted as compared to other models for water loss and solute gain of pomegranate arils, respectively. Generalized Exponential Model had an excellent fit for water loss ratio and solute gain ratio of pomegranate arils. Effective moisture diffusivity of water as well as solute was estimated using the analytical solution of Fick's law of diffusion. For above conditions of osmotic dehydration, average effective diffusivity of water loss and solute gain varied from 2.718 × 10(-10) to 5.124 × 10(-10) m(2)/s and 1.471 × 10(-10) to 5.147 × 10(-10) m(2)/s, respectively. The final product was successfully utilized in some nutritional formulations such as ice cream and bakery products.     

Influence of Kevlar Hybridization on Dielectric and Conductivity of Bamboo Fiber Reinforced Epoxy Composite

In a motive to develop a natural fiber-based dielectric material, bamboo fiber-reinforced epoxy composite is fabricated using hand layup technique and hybridized with Kevlar K29 fiber to enhance its properties. Dielectric and conductivity studies are performed using LCR meter on the composite samples as a function of frequency (100 Hz-1 MHz) and temperature (22–120°C). From the experiment, it is observed that the dielectric properties of bamboo-based natural composite are significantly enhanced by Kevlar hybridization. And also the influence of variation in frequency and temperature on the electrical properties i.e. dielectric and conductivity of the fabricated composite was studied. The morphological study is also carried out using scanning electron microscope (SEM).     

Fusion Multistyle Training for Speaker Identification of Disguised Speech

Wireless Personal Communications - Determining the speaker of a given speech utterance from a group of people is referred to as speaker identification. When voice disguising is done by a person,...     

Revisiting the mechanism of the triosephosphate isomerase reaction: the role of the fully conserved glutamic acid 97 residue

An analysis of 503 available triosephosphate isomerase sequences revealed nine fully conserved residues. Of these, four residues—K12, H95, E97 and E165—are capable of proton transfer and are all arrayed around the dihydroxyacetone phosphate substrate in the three‐dimensional structure. Specific roles have been assigned to the residues K12, H95 and E165, but the nature of the involvement of E97 has not been established. Kinetic and structural characterization is reported for the E97Q and E97D mutants of Plasmodium falciparum triosephosphate isomerase (Pf TIM). A 4000‐fold reduction in k_cat is observed for E97Q, whereas the E97D mutant shows a 100‐fold reduction. The control mutant, E165A, which lacks the key catalytic base, shows an approximately 9000‐fold drop in activity. The integrity of the overall fold and stability of the dimeric structure have been demonstrated by biophysical studies. Crystal structures of E97Q and E97D mutants have been determined at 2.0 Å resolution. In the case of the isosteric replacement of glutamic acid by glutamine in the E97Q mutant a large conformational change for the critical K12 side chain is observed, corresponding to a trans‐to‐gauche transition about the Cγ? Cδ (χ³) bond. In the E97D mutant, the K12 side chain maintains the wild‐type orientation, but the hydrogen bond between K12 and D97 is lost. The results are interpreted as a direct role for E97 in the catalytic proton transfer cycle. The proposed mechanism eliminates the need to invoke the formation of the energetically unfavourable imidazolate anion at H95, a key feature of the classical mechanism.     

Coalescence of bubbles and stability of foams in aqueous solutions of Tween surfactants

Coalescence of air bubbles and stability of foams in aqueous solutions of Tween 20, 40, 60 and 80 are reported in this work. Adsorption of the surfactants at air–water interface was studied by measuring the surface tension of the surfactant solutions. The surface tension profiles were fitted using a surface equation of state derived from the Gibbs and Langmuir adsorption equations. The critical micelle concentration and surface tension at this concentration were determined. The effect of surfactant concentration on coalescence of air bubbles at flat air–water interface was studied. The role of steric force on coalescence time was investigated. The coalescence time distributions were fitted by the stochastic model. The mean values of the distributions were compared with the predictions of seven film-drainage models. Stability of foams was analyzed by the Ross–Miles test. The initial and residual foam heights were measured at different surfactant concentrations. The stability of foams was compared with the coalescence time of the bubbles.