Central Food Technological Research Institute
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Anti-adipogenic activity of oleoresin from Nigella sativa L. seeds via modulation of PPAR-γ and C/EBP-α expression in 3T3-L1 adipocytes
No full textThe in vitro antiadipogenic properties of oleoresin obtained from Nigella sativa L.(black cumin) seeds was evaluated in
this study using 3T3-L1 cells as model cell line. Despite containing beneficial compounds like polyphenols, thymoquinone,
flavonoids, and unsaturated fatty acids known for their antioxidant properties, its role in obesity management is not fully
understood. We hypothesized that black cumin seed oleoresin treatment would inhibit differentiation of 3T3-L1 preadipo-
cytes by regulating expression of transcription factors, peroxisome proliferator-activated receptor γ (PPAR-γ) and CCAAT
enhancer binding protein α (C/EBP-α). Cells were cultured and differentiated for 8 days in Dulbecco modified Eagle media
(DMEM) containing 10% fetal bovine serum, both in the absence (control) and presence of 25, 50 and 100 μg/ml oleo-
resin. Oil red O staining after differentiation revealed a dose-dependent, substantial reduction in lipid droplet accumulation
in the differentiated adipocytes treated with oleoresin than differentiated control (DC) group. Molecular analysis revealed
downregulation in cellular induction of PPAR-γ, C/EBP-α and sterol regulatory element-binding protein 1 (SREBP1) tran-
scription factors. Furthermore, mRNA expression of particular target genes of these transcription factors— adiponectin,
adipocyte fatty acid binding protein (aP2), leptin and fatty acid synthase (FAS) was also dose dependently inhibited in
differentiated adipocytes by oleoresin treatment. The activation of adenosine monophosphate protein kinase (AMPK) and
phosphorylation of its substrate acetyl-CoA carboxylase (ACC) was detected by western blotting showing a significant
increase in their phosphorylated protein levels. Collectively, these findings suggest that black cumin seed oleoresin showed
anti-obesity effects by inhibiting lipid droplet formation and modulating molecular pathways involved in adipogenesis,
highlighting its potential as a natural therapeutic agent for obesity and related metabolic disorders
Effect of milling methods on acrylamide levels in chapatti and poori
No full textThis study evaluated the effects of various milling techniques on the damaged starch, particle size, and amino
acid content of whole wheat flour (Atta), focusing on their impact on acrylamide (AA) formation in chapatti and
poori. Wheat was processed using roller mills (RM), hammer mills (HM), plate mills (PM), and chakki mills (CM).
Significant differences in the physicochemical properties of the Attas were observed across the milling methods.
Damaged starch (DS) levels varied significantly, with PM and CM Atta showing higher levels (15.83 % and 17.27
%, respectively) compared to RM (8.64 %) and HM (9.81 %). Principal component analysis (PCA) of the
physicochemical properties of the differently milled atta revealed variability, with PC1 accounting for 69.3 %
and PC2 for 23.5 %. However, significant variations in amino acid content were observed in all atta. These
physicochemical properties influenced products’ moisture content, texture, and sensory qualities. AA content in
chapatti was measured at 113.81, 126.66, 141.93, and 178.44 μg/kg, while poori exhibited levels of 141.27,
146.59, 170.70, and 171.77 μg/kg for RM, HM, PM, and CM Attas, respectively. These significant (p < 0.05)
differences are attributed to variations in particle size (PS), DS content, and reducing sugar (RS) levels among the
flours. This study highlights that optimizing milling methods can help reduce AA formation while preserving the
final products’ nutritional, physical, and sensory qualities. Implementing milling interventions offers a promising
strategy for producing safer, high-quality baked and fried goods
Role of Glu720 mutation in transglycosylating α-glucosidase derived from Aspergillus neoniger NCIM 1400
No full textTransglycosylating α-glucosidase (tAG) is used as processing aid for the industrial production of iso-
maltooligosaccharides (IMO). Glutamate residue at 720 position (E720) was rationally selected and mutated to
elucidate its role in the catalytic activity (hydrolytic and transglycosylation) and conformational changes of the
enzyme. Seven mutant libraries of the wtAG (wild-type tAG) were successfully constructed, and amongst them,
E720Y showed a 1.9-fold increase in the specific hydrolytic activity over the wtAG. The thermostability of E720Y
was 11 % higher than that of wtAG. The E720Y mutation significantly prolonged storage stability over a 45-day
period with 71.6 % and 63 % of its relative activity at 4 ◦C and 30 ◦C, respectively, whereas wtAG retained only
46.3 % and 33.6 % of its relative activity at those temperatures. Circular dichroism (CD) and steady-state
fluorescence studies suggested that E720Y mutation had a subtle effect on the secondary structure (reduced
random coil and higher α-helical content) but led to no major changes in the tertiary structure of wtAG. The
Molecular dynamics simulation results indicate that E720Y induces structural changes, which align with the
findings from the CD analysis. The total IMO yield of wtAG and E720Y mutant was found to be 0.29 and 0.38 g
g 1 of maltose, respectively
Effect of plasticisers on the mechanical and barrier properties of ethyl cellulose films
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