Papers by Dr. Priyanka Roy
Journal of Basic Microbiology, 2022
This study includes the utilization of sweet lemon peel (SLP) and sugarcane
bagasse (SB) in solid... more This study includes the utilization of sweet lemon peel (SLP) and sugarcane
bagasse (SB) in solid‐state fermentation using Kluyveromyces marxianus for
bioflavor compounds production adopting response surface methodology.
The major flavor compounds, 2‐phenylethanol (2‐PE) and 2‐phenylethyl
acetate (2‐PEA) were quantified using gas chromatography–mass spectrometry
with and without adding any supplements. Quantification of flavor
compounds indicated that without adding any accessory in the substrate,
the concentration of 2‐PE using SLP and SB was 0.15 ± 0.003 mg/g and
0.14 ± 0.002 mg/g, respectively. Whereas 2‐PEA concentration using SLP and
SB was observed as 0.01 ± 0.008 mg/g and 0.02 ± 0.001 mg/g, respectively. The
addition of L‐phenylalanine (L‐phe) in the substrates showed 30%–75%
enhancement in the production of 2‐PE and 2‐PEA. The present study
indicates that the K. marxianus is a potential microbial cell factory for the
production of 2‐PE and 2‐PEA with the addition of synthetic L‐phe having a
plethora of applications in food and pharmaceutical industries.
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Human microbiome is ubiquitous, dynamic, and site-specific consortia of microbial communities. Th... more Human microbiome is ubiquitous, dynamic, and site-specific consortia of microbial communities. The pathogenic nature of microorganisms within human tissues has led to an increase in microbial studies. Characterization of genera, like Streptococcus, Cutibacterium, Staphylococcus, Bifidobacterium, Lactococcus and Lactobacillus through culture-dependent and culture-independent techniques has been reported. However, due to the unique environment within human tissues, it is difficult to culture these microorganisms making their molecular studies strenuous. MGs offer a gateway to explore and characterize hidden microbial communities through a cultureindependent mode by direct DNA isolation. By function and sequence-based MGs, Scientists can explore the mechanistic details of numerous microbes and their interaction with the niche. Since the data generated from MGs studies is highly complex and multi-dimensional, it requires accurate analytical tools to evaluate and interpret the data. Artificial intelligence (AI) provides the luxury to automatically learn the data dimensionality and ease its complexity that makes the disease diagnosis and disease response easy, accurate and timely. This review provides insight into the human microbiota and its exploration and expansion through MG studies. The review elucidates the significance of MGs in studying the changing microbiota during disease conditions besides highlighting the role of AI in computational analysis of MG data.
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Public Health Review: International Journal of Public Health Research, 2020
In late 2019 the outbreak of a novel infectious coronavirus (SARS CoV2) which became global pande... more In late 2019 the outbreak of a novel infectious coronavirus (SARS CoV2) which became global pandemic and named as Coronavirus disease (CoViD-19) World Health Organization (WHO). On 22 March, 2020 the Prime Minister of India announced and 14 hours’ public curfew and from 24 March, 2020 announced sudden complete lockdown. The sudden complete lockdown made changes in the living habits and social behaviors of public. Web based survey was conducted among the Indian population of different age groups to understand the impacts on dietary habits and health during the sudden complete lockdown in India.
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http://nopr.niscair.res.in/handle/123456789/50512, 2019
Aroma and flavour are the important part of food that increase the organoleptic properties of a f... more Aroma and flavour are the important part of food that increase the organoleptic properties of a food and makes the food more acceptable among consumers. Flavour and aromatic compounds are the most essential components in food, feed, cosmetics, pharmaceutics, and toiletries products. Commercial production of flavour and aroma compounds from the microbial source in the industry is a modern approach but the concept behind it is in human practices since time immemorial. However, the health-promoting benefits of microbial bioprocesses products are numerous ranging, from antibiotics to fermented functional foods are among the most appreciable one. This review includes the verity of flavour production from various types of microorganisms and its application in the food industry, and a brief discussion about its health benefits among the consumers.
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Nepata cateria and Arnebia benthamii two reputed folk medicinal plants used by Kashmiri people. N... more Nepata cateria and Arnebia benthamii two reputed folk medicinal plants used by Kashmiri people. Nepata cateria is commonly used in ointment as mosquito repellents. Both the plants show both antioxidant and antidiabetic properties in vivo as well as in vitro. Phytochemical test were done in order to screen the presence of terpenoids, flavonoids, saponins, tannins, polyphenols, alkaloids, anthraquinones and cardiac glycosides and all the result were positive. As well as TLC was done as qualitative analysis. Quantitative analysis of antioxidant was done by assaying total phenolic and total flavonoid contained. Also metal chelating activity, DPPH and ABTS + scavenging activities was done and plant extracts shows significant activities. Methanolic extracts of both the plants showed significant antidiabetic activity. However, aqueous extracts shows least activity in most cases. Both the plants have reputed ethanobotanical importance and could be used for designing and development of new herbal drugs for the treatment of oxidative stress related disorders.
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Pharmacogn. J., 2016
Background: Alpinia galanga and Eryngium foetidum are two commonly used traditional aromatic plan... more Background: Alpinia galanga and Eryngium foetidum are two commonly used traditional aromatic plants of Manipur which is traditionally used in Aroma therapy. Rationale of pharmacological potentials of these plants are still unclear, even if few preliminary studies are available in literature for individual plants. Objective: This study was conducted for comparative assessment of antioxidant, antibacterial, and antidiabetic potential of A. galanga and E. foetidum. Materials and Methods: The rhizome of A. galanga and leaf of E. foetidum were extracted in methanol, ethanol and water. Phyto-chemicals of each extracts of Alpinia galanga and Eryngium foetidum were analyzed. The antioxidant potential of all the extracts was assessed by measuring total phenolic content, total flavonoid content and free radical scavenging potential was assessed by 1,1-diphenyl-2-picrilhydrazyl (DPPH) assay, antibacterial activity was assessed against various pathogenic and nonpathogenic bacteria in vitro by Kirby-Bauer agar well diffusion method and antidiabetic activity was assessed by α-amylase inhibition. Results: Both the plant showed presence of all the tested phytochemicals. It was observed that methanolic extracts of both the plants have higher phenolic content than ethanolic and aqueous extracts, however ethanolic extracts
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Books by Dr. Priyanka Roy
Microbial Biotechnology: Basic Research and Applications, 2020
Microbial fermentation is an ancient concept, as old as human history, and flavour production by ... more Microbial fermentation is an ancient concept, as old as human history, and flavour production by fermentation is also an old concept, as old as the practice of wine production. Wine production is one of the oldest arts of fermentation to be concerned with delicacy of food flavour and aroma compounds. Aromatic compounds have multipurpose uses in the food, feeds, cosmetics, pharmaceutical, and toiletries industries. The liquid and solid by-products can be used as a substrate in fermentation industries, which in turn manages the environmental waste. Industrial solid waste materials such as apple pomace, coffee husks, sugarcane bagasse, and sugar beet pulp are used as solid substrates in solid-state fermentation. Similarly, industrial liquid wastes such as corn steep liquor, blackstrap molasses, and potato and beet molasses are used as substrates for liquid-state fermentation. In both types of fermentation, the waste material as the substrate is the sole source of carbohydrates. In addition, however, that waste also contains amino acids, minerals, and vitamins, leading to variation in flavour production although the microbial culture remains the same. This chapter focuses on the gap area of microbial flavour production using food industry by-products as a substrate for solid-state fermentation, providing future opportunities for the food, pharmaceutical, cosmetics, and toiletry industries to produce high-scale industrial bioflavours that promise sustainability for future generations.
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Papers by Dr. Priyanka Roy
bagasse (SB) in solid‐state fermentation using Kluyveromyces marxianus for
bioflavor compounds production adopting response surface methodology.
The major flavor compounds, 2‐phenylethanol (2‐PE) and 2‐phenylethyl
acetate (2‐PEA) were quantified using gas chromatography–mass spectrometry
with and without adding any supplements. Quantification of flavor
compounds indicated that without adding any accessory in the substrate,
the concentration of 2‐PE using SLP and SB was 0.15 ± 0.003 mg/g and
0.14 ± 0.002 mg/g, respectively. Whereas 2‐PEA concentration using SLP and
SB was observed as 0.01 ± 0.008 mg/g and 0.02 ± 0.001 mg/g, respectively. The
addition of L‐phenylalanine (L‐phe) in the substrates showed 30%–75%
enhancement in the production of 2‐PE and 2‐PEA. The present study
indicates that the K. marxianus is a potential microbial cell factory for the
production of 2‐PE and 2‐PEA with the addition of synthetic L‐phe having a
plethora of applications in food and pharmaceutical industries.
Books by Dr. Priyanka Roy
bagasse (SB) in solid‐state fermentation using Kluyveromyces marxianus for
bioflavor compounds production adopting response surface methodology.
The major flavor compounds, 2‐phenylethanol (2‐PE) and 2‐phenylethyl
acetate (2‐PEA) were quantified using gas chromatography–mass spectrometry
with and without adding any supplements. Quantification of flavor
compounds indicated that without adding any accessory in the substrate,
the concentration of 2‐PE using SLP and SB was 0.15 ± 0.003 mg/g and
0.14 ± 0.002 mg/g, respectively. Whereas 2‐PEA concentration using SLP and
SB was observed as 0.01 ± 0.008 mg/g and 0.02 ± 0.001 mg/g, respectively. The
addition of L‐phenylalanine (L‐phe) in the substrates showed 30%–75%
enhancement in the production of 2‐PE and 2‐PEA. The present study
indicates that the K. marxianus is a potential microbial cell factory for the
production of 2‐PE and 2‐PEA with the addition of synthetic L‐phe having a
plethora of applications in food and pharmaceutical industries.