Expertise

The metabolites produced by the microorganisms fungi and bacteria through fermentation are evaluated for the applications in food and nutraceuticals. The Monascus and Talaromyces/Penicillum fungi producing apparently the red pigment. While the analysis revealed the mixture of pigments that includes red orange and yellow as the major pigment (Int J Food Sci Technol 2009, LWT 2018). The physiological process of synthesis of the pigment involves the acid protease, amylase, L-asparaginase and L-glutaminase enzymes (Food Biochemistry 2011, J Basic Microbiol 2013, J Microbiol Meth 2014).

The pigment rubropuncatain and monashin have shown the antioxidant protection and inhibition of protein oxidation anticipating the applications to intervene the metabolic disorder caused by oxidative stress (Int J Biol Macromol 2018, Process Biochem 2019). The toxicological evaluation, alcoholic and non-alcoholic fatty liver diseases, hyperlipidemia ameliorations of microbial pigments reveals the functional food characteristics (Food Chemistry 2019, 2020, Cell Biochem Func 2011). The production of secondary metabolites monacolins/statins, the lipid lowering agents are being characterised (Appl Microbiol Biotechnol 2007, J Appl Microbiol 2007). Development of functional food through the fermentative process using the food waste, specific to carcass, grain and fruit processing industry is major emphasis (Waste to Wealth).

Area of interest

Secondary metabolites-pigments, Microbial physiology, Anti-infectives, Toxicology, Metabolic disorders and Functional foods

Awards and Certificates