Central Food Technological Research Institute
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Targeting cytokines: Reshaping the pancreatic tumor microenvironment
No full textPancreatic ductal adenocarcinoma (PDAC) contains various cell types scattered by desmoplastic stroma and
communicate through small molecular weight signaling molecules called cytokines. Cytokines include in-
terleukins, chemokines, interferons, tumor necrosis, and growth factors (TGF-β, VEGF, and EGF) promote cancer
cell proliferation, differentiation, modulation of tumor microenvironment (TME), and metastasis. Targeting
cytokines/ cytokine receptor is a potential approach for modulating immune responses, increasing therapeutic
efficacy, and overcoming therapy resistance. This review summarizes the current understanding of cytokines,
their role in PDAC, and their role in combination therapies with immune checkpoint inhibitors (ICIs) and con-
ventional chemotherapies. The dual role of cytokines as immunosuppressors and immune enhancers in PDAC is
reviewed. Novel developments in combination therapies with several cytokines are summarized in terms of its
impact on PDAC growth, metastasis, and TME. The review also focuses on the ongoing translational research and
clinical trials that are essential in evolving our understanding and use of cytokines as mono or combinatorial
agents to treat PDAC
Identification and characterization of bioactive compounds in selected pigmented and non-pigmented rice landraces
No full textThe nutraceutical component of indigenous rice landraces has piqued researchers’ interest in the recent decade, as a positive association between pigmented rice consumption and reduced chronic disease has been shown. As a result, the study focused on the analysis of bioactive compounds in a popular red rice variety of Kerala Agricultural University ‘Jyothi’ and six traditional rice landraces including three red-pigmented rice (Rakthasali, Chennellu and Njavara), two white rice (Kala namak and Chomala) and one black rice (Black jasmine). In the phytochemical study, Black jasmine had the highest iron and zinc content (19.169 ± 0.01 and 39.473 ± 0.01 mg 100 g− 1, respectively), anthocyanin content (188.21 mg 100 g−1), flavonoids (147.301 ± 0.01 mg 100 g−1), IC 50 value (7.402 ± 0.06) and invitro digestibility (59 ± 0.58%). Analysis indicated an increase
in the content of gamma-oryzanol and total phenolics in selected varieties compared to control, Jyothi. Among the selected varieties, red rice Rakthasali showed the lowest moisture content (11.19 ± 0.006%) and highest γ-oryzanol (72.86 ± 0.003 mg100 g−1). The HPLC characterization of phenolics revealed Rakthasali is the most promising medicinal variety due to the presence of high phenolic components such as catechin (27.258), syringic acid (0.744), caffeic acid (1.084), vanillic acid (4.185), chlorogenic acid (14.279), kaempferol (0.415) and epicatechin (63.333). The phenolic compounds were subjected to molecular docking against major proteins, viz. NFkB, DPPIV and COX-2, involved in causing serious lifestyle diseases. In silico analysis Chlorogenic acid was identified as the best inhibitor of all three target proteins. Thus, the pigmented traditional
rice landraces are worthy of conservation to protect their valuable genetic information and to serve as a source of
phytonutrients
A Comprehensive Review on Plant‑Originated Versatile Gels: Mechanism, Characterization, and Applications
No full textIn recent years, researchers have gained enormous interest in plant-based hydrocolloids because of growing concerns regarding the origin of animal-based products. Plant-based gels (aerogel, hydrogel, and oleogel) show properties comparable to commercial animal gel-based products, with added benefits, such as edibility, digestibility, biodegradability, and other nutritional characteristics. The properties of the gel structural network and formation mechanism differ with the processing methods, source, and required application in the food industry. Several investigators have also suggested that the alteration
in physical, mechanical, and rheological characteristics and other properties is also possible by manipulating the process of manufacturing, degree of order, and intrinsic factors, which increases the desired attributes of gels for specific applications in the food processing and technology industries, especially for replacing fat and nutraceutical delivery agents. Plant-based gels with extended nutritional and functional benefits can also support the advantageous modification of food’s rheological properties via the interaction of different food components. As recent upgrades have focused on nanotechnologies, a deep understanding of plant-originated gels will be helpful for the development of modern techniques for the incorporation and application of gels in food commodities preparation, such as ready-to-eat products. Therefore, this review examines different
plant-derived gels’ distinctive characteristics, structural composition, and functionality. Besides the fundamental knowledge of gel formation mechanisms, control factors, futuristic approaches, and recent applications of plant gels are also highlighted
