Papers by Prasanth Kumar PK
Journal of Food Science and Technology, Feb 7, 2012
Blends of refined groundnut oil (GNO) and oryzanol concentrate having 3, 5, and 10% oryzanol in t... more Blends of refined groundnut oil (GNO) and oryzanol concentrate having 3, 5, and 10% oryzanol in the blend, and a rice bran oil (RBO) which had retained all the nutrients such as oryzanol, tocopherols and tocotrienols and the unsaponifiable matter components of crude oil (GWF RBO) were prepared. Weanling rats were fed with diet containing the oil blends/rice bran oil at 10% level for 60 days and then dissected. The lipid profiles in serum, liver were investigated and the cholesterol levels were marginally reduced (7-16% in serum, 10-14.5% in liver) in rats fed oryzanol containing diet. RBO, GWF RBO containing diets showed a reduction of serum cholesterol by 14%, 15% respectively when compared to those fed with GNO. Serum and liver lipid analysis also showed significant change in TG concentration in rats fed blended oils containing oryzanol compared to the rats given GNO. Histology of liver and kidneys did not show changes. These studies indicated that oryzanol has an effect in lowering serum and liver cholesterol and shows antiatherogenic properties when incorporated into groundnut oil. Keywords Groundnut oil . Cholesterol lowering effect . Hypolipidemic effect . Rice bran oil . Gum and wax free rice bran oil . Oryzanol . Vegetable oil blends
Journal of Food Science and Technology, Jul 1, 2016
Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different r... more Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone. Improvement in carotenoids (6-27 fold), phytotosterols (3-15 fold), tocopherols and tocotrienols (4-17 fold), and squalene (1-6 fold) in blends was observed upon incorporation of PRPOL. Cholesterol level in the blends was reduced (10-50 %) as compared to the butterfat. The blends showed an intermediate solid fat content of PRPOL and butterfat. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. Prepared chocolate spreads showed similar fat, moisture, colour components (L*, a* and b*) and better emulsion stability. The hardness of the spreads was increased upon increasing quantity of PRPOL. The sensory evaluation showed that chocolate prepared by replacing butterfat with 20 % PRPOL had acceptable sensory attributes.
Journal of Food Science and Technology, Apr 24, 2014
Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers... more Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.
Journal of Food Science and Technology, Sep 25, 2014
Coconut water and kernel are the edible portions of the coconut. A study was carried out to evalu... more Coconut water and kernel are the edible portions of the coconut. A study was carried out to evaluate the physicochemical characteristics, phytonutrients and stability of coconut water (CW), kernel (CK) at different stages of maturity and commercial coconut products (CCP). The moisture content of CW, CK and CCP were in the range of 95-97 g 100 g -1 , 50-85 g 100 g -1 and 0.4-3 g 100 g -1 respectively. Fat content in CW was low (4-115 mg 100 g -1 ) whereas in kernel it was high (37-56 g 100 g -1 ). The CW was acidic in nature (pH 4.5-5.2). Ash content of CK decreased with maturity (1.0-1.5 %) whereas that of CW remained steady (0.3-0.4 g 100 g -1 ) with maturity. The total sugar content (3.9-4.6 g 100 g -1 ) and acidity (0.3-0.4 g 100 g -1 ) of CW did not change with maturity. The phenolics content increased in water (1.4-4.3 mg 100 g -1 ) and kernel with maturity (18.5-24.8 mg 100 g -1 ). The fatty acid composition of the oil extracted from the CK had increased saturated fatty acids (C 12:0 ) (38-48 g 100 g -1 ) and decreased monounsaturated fatty acid (C 18:1 ) (13-5 g 100 g -1 ) with maturity. The percentage of medium chain fatty acids increased with different stages of maturity (47-78 g 100 g -1 ). The CW and CK contained higher amount of phenolics (1.4-4.3 mg 100 g -1 and 18.5-24.8 mg 100 g -1 respectively) and total tocopherols of CK (0.14-0.59 mg 100 g -1 ) when compared to CCP. This study indicated that CW and CK could serve as valuable raw materials for the preparation of functional food supplement.
Journal of Food Science and Technology, May 3, 2014
Sunflower oil is being made shelf stable by the incorporation of synthetic antioxidants such as t... more Sunflower oil is being made shelf stable by the incorporation of synthetic antioxidants such as tertiary butyl hydroquinone (TBHQ), while natural antioxidants like oryzanol and tocopherols can also be used. The aim of the current investigation was to evaluate the antioxidant effect of natural oryzanol (Oz) concentrate (15.5 % oryzanol) and purified Oz (80 % oryzanol) on oxidative and thermal stability of sunflower oil. Sunflower oil was incorporated with Oz concentrate to provide 0, 0.12, 0.25, 0.50, 0.84, 1.0, 1.60, 2.0, 2.5 and 3.20 % oryzanol in the oil, stored for 5 weeks at 37°C and oxidative stability was evaluated. It was found that the oryzanol concentrate showed good antioxidant effect with increase in concentration of oryzanol. In another set of experiments, sunflower oil containing purified Oz at 1 % level individually and in combination with 0.1 % αtocopherol (α-T) was heated at 120°C for 24 h to evaluate thermal stability. Sunflower oil containing 1 % Oz (80 % purity) showed 98.40 % and sunflower oil containing 1 % Oz and 0.1 % α-T showed 108.75 % antioxidant effect compared to TBHQ taken as 100 %. The study indicated that sunflower oil containing 1 % Oz (80 % purity) and 0.1 % α-T combination provides a synergistic effect in inhibiting primary and secondary products and showed highest thermal stability. SFO containing 1 % Oz added as concentrate also showed good antioxidant effect during storage. Hence, instead of using synthetic antioxidants like TBHQ, we can add natural oryzanol (purified or as concentrate) to sunflower oil to increase its oxidative and thermal stability.
International Journal of Molecular Sciences, 2020
The sphingosine kinase 1 (SPHK1)/sphingosine–1–phosphate (S1P) signaling axis is emerging as a ke... more The sphingosine kinase 1 (SPHK1)/sphingosine–1–phosphate (S1P) signaling axis is emerging as a key player in the development of idiopathic pulmonary fibrosis (IPF) and bleomycin (BLM)-induced lung fibrosis in mice. Recent evidence implicates the involvement of the Hippo/Yes-associated protein (YAP) 1 pathway in lung diseases, including IPF, but its plausible link to the SPHK1/S1P signaling pathway is unclear. Herein, we demonstrate the increased co-localization of YAP1 with the fibroblast marker FSP1 in the lung fibroblasts of BLM-challenged mice, and the genetic deletion of Sphk1 in mouse lung fibroblasts (MLFs) reduced YAP1 localization in fibrotic foci. The PF543 inhibition of SPHK1 activity in mice attenuated YAP1 co-localization with FSP1 in lung fibroblasts. In vitro, TGF-β stimulated YAP1 translocation to the nucleus in primary MLFs, and the deletion of Sphk1 or inhibition with PF543 attenuated TGF-β-mediated YAP1 nuclear localization. Moreover, the PF543 inhibition of SPHK1,...
Grasas y Aceites, 2014
Crude palm oil (CRPO) was dry fractionated at 25 °C to get crude palm olein (CRPOL, 77%) and crud... more Crude palm oil (CRPO) was dry fractionated at 25 °C to get crude palm olein (CRPOL, 77%) and crude palm stearin (CRPS, 23%). Low and high melting crude palm stearin (LMCRPS 14.3% and HMCRPS 8.7%) were separated by further fractionation of CRPS with acetone. The physico-chemical parameters and nutraceutical distribution showed variation in different fractions.
Journal of Food Science and Technology, Jun 5, 2012
Biscuit can be used as a functional food to deliver nutraceuticals to consumers. One such natural... more Biscuit can be used as a functional food to deliver nutraceuticals to consumers. One such natural nutraceutical oryzanol is present in rice bran oil. Oryzanol possesses a variety of health benefits which include reduction of cholesterol in blood, improvement of capillary action of blood vessels, anti-aging effect and others. Biscuit is a well known cereal based processed food and the fortification of oryzanol into the biscuits will go a long way to provide antioxidant rich, highly stable and acceptable functional food to the consumers. Biscuits were prepared with commercially available fat (CF) and oryzanol fortified fat (OFF). The control biscuits (CB) and oryzanol fortified biscuits (OFB) were packed in 200 gauge polypropylene pouches, stored at 27°C with different relative humidity (RH 11 %, 22 %, 32 %, 44 % and 56 %) and analysed for its stability during storage of 120 days. Critical moisture content of OFB (4.8 %) was slightly less than that of CB (5.3 %). The fat content of the CB (12.2 %) and OFB (12.5 %) did not change during storage while free fatty acid content (0.36 % and 0.60 %) and peroxide value (0.08 and 0.17 meq. O 2 /100 g biscuit) respectively for CB and OFFB was showed small but significant changes during storage. Oryzanol content (292 mg) and radical scavenging activity (81.1 %) of OFB did not change during storage. The biscuits had a shelf life of minimum 3 months at 27°C. Oryzanol in OFB showed good stability during baking and storage of biscuits.
Journal of Biological Chemistry, 2020
Lysocardiolipin acyltransferase (LYCAT), a cardiolipin (CL)-remodeling enzyme, is crucial for mai... more Lysocardiolipin acyltransferase (LYCAT), a cardiolipin (CL)-remodeling enzyme, is crucial for maintaining normal mitochondrial function and vascular development. Despite the wellcharacterized role for LYCAT in the regulation of mitochondrial dynamics, it's involvement in lung cancer, if any, remains incompletely understood. In this study, in silico analysis of TCGA lung cancer datasets revealed a significant increase in LYCAT expression, which was later corroborated in human lung cancer tissues and immortalized lung cancer cell lines via indirect immunofluorescence and immunoblotting, respectively. Stable knockdown of LYCAT in NSCLC cell lines not only reduced CL and increased monolyso CL levels but also reduced in vivo tumor growth, as determined by xenograft studies in athymic nude mice. Furthermore, blocking LYCAT activity using a LYCAT mimetic peptide, attenuated cell migration, suggesting a novel role for LYCAT activity in promoting NSCLC. Mechanistically, the pro-proliferative effects of LYCAT were mediated by an increase in mitochondrial fusion, and a G1/S cell cycle transition, both of which are linked to increased cell proliferation. Taken together, these results demonstrate a novel role for LYCAT in promoting NSCLC and suggests that targeting LYCAT expression or activity in NSCLC may provide new avenues for the therapeutic treatment of lung cancer.
Indian Coconut …, 2010
Coconut oil is produced by crushing copra, the dried kernel, which contains about 60-65% of the o... more Coconut oil is produced by crushing copra, the dried kernel, which contains about 60-65% of the oiL The oil has the natural sweet taste of coconut and contains 92% of saturated fatty acids(in the form of triglycerides), most of them (about 70%) are lower chain saturated ...
Journal of Lipid Science and Technology, 2009
While working to prepare cheaper and nutraceutical enriched blends of coconut oil (CNO) for CNO c... more While working to prepare cheaper and nutraceutical enriched blends of coconut oil (CNO) for CNO consumers and non-CNO consumers, the changes in physico-chemical characteristics of the blends were studied. Some commonly used vegetable oils viz., palm, rice bran, and sunflower oils (refined) and sesame and mustard oils (crude) were blended with coconut oil (crude) in the ratio of 20:80, 30:70, 40:60, 50:50, 60:40, 70:30 and 80:20 (w/w) at room temperature and at 65°C followed by physico-chemical characteristics analysis for smell, appearance, color, free fatty acids (FFA), peroxide value (PV) and saponification value (SV). The intensity of coconut oil smell increased with CNO concentration in the blend, while color (4.5-53.0) and PV (0-48.5) decreased, and FFA increased for blends with refined oils (0.06-0.5). For blends with crude oils, the color, PV and FFA showed a decreasing trend. When refined, bleached and deodorized CNO was blended with vegetable oils, the characteristics studi...
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Papers by Prasanth Kumar PK