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  1. Article ; Online: Purification, characterization, and antifungal activity of Bacillus cereus strain NK91 chitinase from rhizospheric soil samples of Himachal Pradesh, India.

    Thakur, Nirja / Nath, Amarjit K / Chauhan, Anjali / Gupta, Rakesh

    Biotechnology and applied biochemistry

    2021  Volume 69, Issue 5, Page(s) 1830–1842

    Abstract: Newly isolated Bacillus cereus strain NK91 was characterized for extracellular chitinase production. Partially purified chitinase showed a molecular weight of 43.7 kDa in SDS-PAGE analysis. The optimum pH and temperature for the partially purified enzyme ...

    Abstract Newly isolated Bacillus cereus strain NK91 was characterized for extracellular chitinase production. Partially purified chitinase showed a molecular weight of 43.7 kDa in SDS-PAGE analysis. The optimum pH and temperature for the partially purified enzyme were 7.0 and 40°C, respectively. The addition of Mn
    MeSH term(s) Antifungal Agents/pharmacology ; Antifungal Agents/chemistry ; Bacillus cereus ; Chitinases/pharmacology ; Chitinases/chemistry ; Molecular Weight ; Soil ; India
    Chemical Substances Antifungal Agents ; Chitinases (EC 3.2.1.14) ; Soil
    Language English
    Publishing date 2021-09-14
    Publishing country United States
    Document type Journal Article
    ZDB-ID 883433-7
    ISSN 1470-8744 ; 0885-4513
    ISSN (online) 1470-8744
    ISSN 0885-4513
    DOI 10.1002/bab.2250
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

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  2. Article: Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

    Khubber, Sucheta / Chaturvedi, Kartikey / Thakur, Nirja / Sharma, Nitya / Yadav, Sudesh Kumar

    Food hydrocolloids. 2021 Feb., v. 111

    2021  

    Abstract: Addition of low-methoxyl pectin (LMP) was observed to reduce whey loss, improve firmness, rheology, quality and overall liking of low-fat set-yoghurt. LMP addition increased soluble solids content and resulted in higher bacterial counts (≥10 log CFU/g), ... ...

    Abstract Addition of low-methoxyl pectin (LMP) was observed to reduce whey loss, improve firmness, rheology, quality and overall liking of low-fat set-yoghurt. LMP addition increased soluble solids content and resulted in higher bacterial counts (≥10 log CFU/g), acidity, bioactivity (DPPH• & ABTS⁺ μM Trolox/g), and lower pH of set yoghurts. A significant (p < 0.05) improvement in firmness and 16% reduction in whey loss was also observed. As per rheology studies, LMP added set yoghurts possessed higher modulus (G′, G″, G*) and complex viscosity. Power law model parameters (A & z) for G* also related to the enhanced strength of yoghurt matrix on addition of LMP. The dense packing of protein gel structure along with filling action of hydrated hydrocolloid might led to moduli changes in yoghurts. Increasing slope of |G*| and dtan δ values close to zero confirmed higher gel strength of yoghurt added with higher concentrations of LMP. Microstructure revealed open porous network of casein in control, while increased cross-linking with casein or filling of cavities was observed upon addition of LMP in yoghurts. Sensory liking scores showed strong correlation with rheological parameters, while PCA confirmed the effect of LMP concentration on major quality attributes.
    Keywords acidity ; bioactive properties ; casein ; crosslinking ; firmness ; gel strength ; gels ; hydrocolloids ; mathematical models ; microstructure ; pH ; pectins ; rheology ; viscosity ; whey ; yogurt
    Language English
    Dates of publication 2021-02
    Publishing place Elsevier Ltd
    Document type Article
    Note NAL-AP-2-clean
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2020.106240
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  3. Article: Genetic diversity analysis among local bean (Phaseolus vulgaris L.) cultivars using RAPD markers

    Thakur, Nirja / Parmar, Subash Chand / Nath, Amarjit K

    Journal of food legumes. 2017 Jan., v. 30, no. 1

    2017  

    Abstract: Random amplified polymorphic markers were used to evaluate genetic variations among nine bean cultivars (Phaseolus vulgaris L.) of Kinnaur district, Himachal Pradesh. Thirty five polymorphic RAPD markers generated 230 bands. Among these, 209 bands were ... ...

    Abstract Random amplified polymorphic markers were used to evaluate genetic variations among nine bean cultivars (Phaseolus vulgaris L.) of Kinnaur district, Himachal Pradesh. Thirty five polymorphic RAPD markers generated 230 bands. Among these, 209 bands were polymorphic (90.86%) and 45 were unique. The primer OPA09 gave highest polymorphic information content (PIC) value of 0.90 while primer OPA 16 had lowest PIC value (0.58). Resolving power was 20 for OPA-11 and 106 for OPP-16. Jaccard's coefficients based genetic similarity varied from 0.32–0.65. UPGMA based clustering patterns divided cultivars into two main groups and subgroups.
    Keywords Phaseolus vulgaris ; beans ; cultivars ; genetic similarity ; genetic variation ; random amplified polymorphic DNA technique ; India
    Language English
    Dates of publication 2017-01
    Size p. 1-5.
    Publishing place Indian Society of Pulses Research and Development
    Document type Article
    ZDB-ID 2632105-1
    ISSN 0976-2434 ; 0970-6380
    ISSN (online) 0976-2434
    ISSN 0970-6380
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  4. Article: Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

    Khubber, Sucheta / Chaturvedi, Kartikey / Thakur, Nirja / Yadav, Sudesh Kumar / Sharma, Nitya

    Food hydrocolloids

    2021  Volume 111, Issue -, Page(s) 106240

    Language English
    Document type Article
    ZDB-ID 742742-6
    ISSN 0268-005X
    Database Current Contents Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

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  5. Article ; Online: Free spermidine evokes superoxide radicals that manifest toxicity.

    Kumar, Vineet / Mishra, Rajesh Kumar / Ghose, Debarghya / Kalita, Arunima / Dhiman, Pulkit / Prakash, Anand / Thakur, Nirja / Mitra, Gopa / Chaudhari, Vinod D / Arora, Amit / Dutta, Dipak

    eLife

    2022  Volume 11

    Abstract: Spermidine and other polyamines alleviate oxidative stress, yet excess spermidine seems toxic ... ...

    Abstract Spermidine and other polyamines alleviate oxidative stress, yet excess spermidine seems toxic to
    MeSH term(s) Escherichia coli/genetics ; Iron/toxicity ; Reactive Oxygen Species ; Spermidine ; Superoxides
    Chemical Substances Reactive Oxygen Species ; Superoxides (11062-77-4) ; Iron (E1UOL152H7) ; Spermidine (U87FK77H25)
    Language English
    Publishing date 2022-04-13
    Publishing country England
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 2687154-3
    ISSN 2050-084X ; 2050-084X
    ISSN (online) 2050-084X
    ISSN 2050-084X
    DOI 10.7554/eLife.77704
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  6. Article: Protease inhibitor activity in seed flour of local bean (Phaseolus vulgaris L.) cultivars

    Thakur, Nirja / Chand, Subhash / Nath, Amarjit K

    Journal of food legumes. 2015 July, v. 28, no. 3

    2015  

    Abstract: In the present study, nine Phaseolus vulgaris L. cultivars of Himalayan region were analyzed for trypsin and-amylase inhibitor activity. Trypsin inhibitor activity (TUI) per gram seed flour wasmaximumin Baspa cultivar (3100.833±2.674) and minimum in ... ...

    Abstract In the present study, nine Phaseolus vulgaris L. cultivars of Himalayan region were analyzed for trypsin and-amylase inhibitor activity. Trypsin inhibitor activity (TUI) per gram seed flour wasmaximumin Baspa cultivar (3100.833±2.674) and minimum in Luxmi cultivar (1026.250±4.070), while the total soluble protein(mg per gram seedflour) was maximum in Capsule cultivar (154.984±0.384) and minimum in Contender cultivar (105.034±0.408). α-Amylase instead activity (AIA) per gram seed flour was found maximum in Triloki cultivar and it was found to be 4.974±0.006, 10.257±0.016 and 8.170±0.014 respectively. The minimum α-amylase inhibitor activity per gram seed flour (2.211±0.015) was foundin Baspa cultivar.
    Keywords Phaseolus vulgaris ; alpha-amylase ; beans ; cultivars ; flour ; trypsin ; trypsin inhibitors ; Himalayan region
    Language English
    Dates of publication 2015-07
    Size p. 262-264.
    Publishing place Indian Society of Pulses Research and Development
    Document type Article
    ZDB-ID 2632105-1
    ISSN 0976-2434 ; 0970-6380
    ISSN (online) 0976-2434
    ISSN 0970-6380
    Database NAL-Catalogue (AGRICOLA)

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