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Papers by Prabhat K U M A R Mandal

Food Science and Biotechnology, 2015

The best starter culture for fermented black soymilk was determined. Black soymilk was fermented ... more The best starter culture for fermented black soymilk was determined. Black soymilk was fermented using Lactobacillus acidophilus ATCC 4356 (LA), Lactobacillus plantarum P8 (LP), and Streptococcus thermophilus S10 (ST). An ST single culture exhibited higher β-glucosidase activities than LAST (LA:ST=1:1, v/v), LPST (LP:ST=1:1, v/v), and LALPST (LA:LP:ST=1:1:1, v/v) mixed cultures. The pH of fermented black soymilk was significantly (p<0.05) decreased during fermentation due to an increase in lactic acid formed by lactic acid bacteria. The β-glucosidase activity of the ST single culture was significantly (p<0.05) higher than for mixed cultures. Black soymilk fermented with ST alone showed significantly (p<0.05) more bioconversion of the isoflavone glycoside to aglycone, compared with controls. Black soymilk fermented with ST resulted in the best antioxidant effect. The ST single culture was best for production of health functional fermented black soymilk.

Asian Journal of Animal and Veterinary Advances, 2010

Journal of Food Science and Technology, 2010

Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5%... more Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p< 0.05). The pH values of T2 and T3 were significantly (p< 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p<0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p< 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p<0.05) higher. The scores of overall acceptability in tested groups were significantly (p<0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.

Tropical Journal of …, 2010

Purpose: Bee venom (BV) is traditionally used in many inflammatory chronic conditions but its mec... more Purpose: Bee venom (BV) is traditionally used in many inflammatory chronic conditions but its mechanism of action at molecular level is not fully understood. This study was undertaken to elucidate the mechanism of action of bee venom at the molecular level Methods: We used lipopolysaccharide (LPS) stimulation in Raw 264.7 macrophage (RM) cells and studied the effect of BV on cell proliferation, inflammation related protein expression by western blotting and RNA expression by reverse transcriptase polymerase chain reaction (RT-PCR). Results: Bee venom was toxic to RM cells above10 µg/ml but reduced the production of nitric oxide (NO) at 2-10 µg/ml in LPS stimulated RM cells by inhibiting the expression of inducible nitric oxide synthase (iNOS) and cyclooxigenase (COX)-2 via nuclear factor (NF)-κB. However, bee venom also induced the pro-inflammatory cytokine, interleukin (IL)-1β via p38 mitogen activated protein kinase (MAPK) which is known to stimulate inflammatory activity. Conclusion: It seems that NFκB and p38 MAPK signal pathways are involved in triggering the functional activation of LPS-stimulated macrophage. We suggest that some components of bee venom can cause inflammation by inducing IL-1β via p38 MAPK while others act as anti-inflammatory by suppressing iNOS and COX2 via NFκB.

Journal of Food Science and Technology, 2010

Thermal oxidative stability of red pepper (Capsicum annuum) seed oil added with different levels ... more Thermal oxidative stability of red pepper (Capsicum annuum) seed oil added with different levels of capsaicin or tocopherol as antioxidant during heating up to 48 h at 140±5°C was studied. Lipid oxidation of soy and pepper oil with different levels of capsaicin (0.12, 0.24%) and tocopherol (0.3, 0.6%) were evaluated during storage at 140°C for 0, 12, 24 and 48 h by monitoring peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and chemiluminiscence (CL). Capsaicin content of crude pepper oil (0.16 mg/ml) was much higher than that of commercial brands (0.004-0.02 mg/ml). Oleate content was signifi cantly (p<0.05) higher in soy oil (53.7%) than pepper oil (9.5%), however, linoleate and linolenate contents were signifi cantly (p<0.05) higher in pepper oil (70.6, 5.8%) than in soy oil (25.9, 5.8%). TBARS, PV, and CL of pepper oil were signifi cantly (p<0.05) lower than soy oil after frying. TBARS and CL values of pepper oil with different levels of capsaicin or tocopherol showed signifi cantly (p<0.05) lower values than untreated pepper oil during frying and storage. TBARS and CL values of 0.6% tocopherol treated pepper oil showed signifi cantly (p<0.05) lower values than those of soy oil. The study suggests that capsaicin and tocopherol may play a key role to prevent the thermal oxidation of pepper oil during frying.

Asian Journal of Animal and Veterinary Advances, 2009

Journal of Food Science and Technology-mysore, 2011

A study was planned to develop restructured chicken product by incorporating optimum level of giz... more A study was planned to develop restructured chicken product by incorporating optimum level of gizzard and fat and evaluate their quality attributes under refrigerated storage condition (4 ± 10 C). Incorporation of gizzard did not show any change in pH, but cooking yield reduced significantly (P P < 0.05) decrease in fat content and increase in protein and ash content with increase in the level of

Food Science and Biotechnology, 2015

The best starter culture for fermented black soymilk was determined. Black soymilk was fermented ... more The best starter culture for fermented black soymilk was determined. Black soymilk was fermented using Lactobacillus acidophilus ATCC 4356 (LA), Lactobacillus plantarum P8 (LP), and Streptococcus thermophilus S10 (ST). An ST single culture exhibited higher β-glucosidase activities than LAST (LA:ST=1:1, v/v), LPST (LP:ST=1:1, v/v), and LALPST (LA:LP:ST=1:1:1, v/v) mixed cultures. The pH of fermented black soymilk was significantly (p<0.05) decreased during fermentation due to an increase in lactic acid formed by lactic acid bacteria. The β-glucosidase activity of the ST single culture was significantly (p<0.05) higher than for mixed cultures. Black soymilk fermented with ST alone showed significantly (p<0.05) more bioconversion of the isoflavone glycoside to aglycone, compared with controls. Black soymilk fermented with ST resulted in the best antioxidant effect. The ST single culture was best for production of health functional fermented black soymilk.

Asian Journal of Animal and Veterinary Advances, 2010

Journal of Food Science and Technology, 2010

Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5%... more Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p< 0.05). The pH values of T2 and T3 were significantly (p< 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p<0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p< 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p<0.05) higher. The scores of overall acceptability in tested groups were significantly (p<0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.

Tropical Journal of …, 2010

Purpose: Bee venom (BV) is traditionally used in many inflammatory chronic conditions but its mec... more Purpose: Bee venom (BV) is traditionally used in many inflammatory chronic conditions but its mechanism of action at molecular level is not fully understood. This study was undertaken to elucidate the mechanism of action of bee venom at the molecular level Methods: We used lipopolysaccharide (LPS) stimulation in Raw 264.7 macrophage (RM) cells and studied the effect of BV on cell proliferation, inflammation related protein expression by western blotting and RNA expression by reverse transcriptase polymerase chain reaction (RT-PCR). Results: Bee venom was toxic to RM cells above10 µg/ml but reduced the production of nitric oxide (NO) at 2-10 µg/ml in LPS stimulated RM cells by inhibiting the expression of inducible nitric oxide synthase (iNOS) and cyclooxigenase (COX)-2 via nuclear factor (NF)-κB. However, bee venom also induced the pro-inflammatory cytokine, interleukin (IL)-1β via p38 mitogen activated protein kinase (MAPK) which is known to stimulate inflammatory activity. Conclusion: It seems that NFκB and p38 MAPK signal pathways are involved in triggering the functional activation of LPS-stimulated macrophage. We suggest that some components of bee venom can cause inflammation by inducing IL-1β via p38 MAPK while others act as anti-inflammatory by suppressing iNOS and COX2 via NFκB.

Journal of Food Science and Technology, 2010

Thermal oxidative stability of red pepper (Capsicum annuum) seed oil added with different levels ... more Thermal oxidative stability of red pepper (Capsicum annuum) seed oil added with different levels of capsaicin or tocopherol as antioxidant during heating up to 48 h at 140±5°C was studied. Lipid oxidation of soy and pepper oil with different levels of capsaicin (0.12, 0.24%) and tocopherol (0.3, 0.6%) were evaluated during storage at 140°C for 0, 12, 24 and 48 h by monitoring peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and chemiluminiscence (CL). Capsaicin content of crude pepper oil (0.16 mg/ml) was much higher than that of commercial brands (0.004-0.02 mg/ml). Oleate content was signifi cantly (p<0.05) higher in soy oil (53.7%) than pepper oil (9.5%), however, linoleate and linolenate contents were signifi cantly (p<0.05) higher in pepper oil (70.6, 5.8%) than in soy oil (25.9, 5.8%). TBARS, PV, and CL of pepper oil were signifi cantly (p<0.05) lower than soy oil after frying. TBARS and CL values of pepper oil with different levels of capsaicin or tocopherol showed signifi cantly (p<0.05) lower values than untreated pepper oil during frying and storage. TBARS and CL values of 0.6% tocopherol treated pepper oil showed signifi cantly (p<0.05) lower values than those of soy oil. The study suggests that capsaicin and tocopherol may play a key role to prevent the thermal oxidation of pepper oil during frying.

Asian Journal of Animal and Veterinary Advances, 2009

Journal of Food Science and Technology-mysore, 2011

A study was planned to develop restructured chicken product by incorporating optimum level of giz... more A study was planned to develop restructured chicken product by incorporating optimum level of gizzard and fat and evaluate their quality attributes under refrigerated storage condition (4 ± 10 C). Incorporation of gizzard did not show any change in pH, but cooking yield reduced significantly (P P < 0.05) decrease in fat content and increase in protein and ash content with increase in the level of