सीएसआईआर – केंद्रीय खाद्य प्रौद्योगिक अनुसंधान संस्थान
वैज्ञानिक और औद्योगिक अनुसंधान परिषद
विज्ञान एवं प्रौद्योगिकी मंत्रालय, भारत सरकार,
मैसूरु - 570020
PhD guide in Biological Science (AcSIR)
PhD guide in the disciplines of Biotechnology, Biochemistry and Food Science & Nutrition (University of Mysore)
Nutrient-gene interactions; Nutraceuticals - Role of dietary SIRT1 activators and PCSK9 inhibitors in lipid metabolism disorders, PCOS . Functional, nutritional and molecular characterization of under-utilized edible fruits and medicinal plants; Biotechnology: Cloning and functional expression of wax synthases. GM foods; Structural characterization of proteins (N-terminal protein sequencing and amino acid compositional analysis). Molecular authentication of food ingredient
Biochemistry, Molecular Biology and Biotechnology, Food Science & Nutrition, Food safety 1. Unravelling the molecular mechanisms behind the health benefits of key nutrients: We are investigating natural food based inhibitors of PCSK9 an important post- transcriptional regulator and natural modulators of Silent information regulator protein 1 (SIRT1), a histone deacetylase having implications in longevity and health status with a view to combat hypercholesterolemia and obesity, PCOS. This research includes in vitro cell culture studies, animal model and in silico studies. 2. Application of biotechnology, bioengineering for the production of tailored wax esters: Wax synthases are critical enzymes for wax ester biosynthesis. We have successfully isolated a putative wax synthase (HaWS) gene from Sunflower, cloned and functionally expressed it in yeast. HaWS represents an alternate source of wax ester for commercial applications ( food coatings, cosmetics and pharmaceuticals) and for biotechnological production of tailored wax ester in eukaryotic expression systems. 3. Molecular methods based on Real Time PCR and DNA sequencing for the detection of genetically modified foods, pathogens and allergens 4.Functional, nutritional and molecular characterization of under-utilized edible fruits and medicinal plants. 5.Structural characterization of proteins (N-terminal protein sequencing and amino acid compositional analysis).
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