Sharmin Suraiya

Sharmin Suraiya

Bachelor in Fisheries (Hons.) and Masters in Biotechnology from Bangladesh Agricultural University, Bangladesh & PhD in Biotechnology (KGSP Scholar, Pukyong National University, S. Korea)

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25
Publications
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132
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Publications

Publications (25)
Article
Full-text available
Aquafoods are diverse and rich in containing various health functional compounds which boost natural immunity. In this manuscript, the contents of biofunctional compounds such as vitamins, minerals, protein and amino acids, ω-3 polyunsaturated fatty acids, and pigments, etc. in various aquafoods like fishes, molluscs, crustaceans, seaweeds etc. are...
Chapter
In many of the Asian countries, fish roe products are considered important condiments and are consumed not only as a source of dense nutrients but also as a sign of strong cultural customs from the time immemorial. Fish roes are consumed and enjoyed in fresh or processed forms (e.g., salted, fermented, canned, or smoked). The main principles of fis...
Article
Full-text available
Marine phospholipids (PLs) rich in ω-3 polyunsaturated fatty acids (ω-3 PUFAs) have drawn keen interest recently among researchers and consumers and could be assumed as a “miracle drug”. Substantial amount of EPA and DHA, amazing and unique chemical properties and super bio-functional activities of marine PLs make it superior compared to terrestria...
Article
Fish pickle was prepared from mackerel tuna (Euthynnus affinis) fish, and the nutritional contents, shelf-life at different storage conditions, and cost-profit were analyzed. The moisture, protein, lipid, and ash content of produced mackerel tuna pickle (MTP) were found 47.70%, 29.96%, 18.37%, and 3.7%, respectively. The effects of acetic acid incl...
Article
Full-text available
The proximate composition, rigor-index, organoleptic quality, and pH of Asian stinging catfish stored at iced condition (SIC) and stored at ambient temperature (SAT) were studied. Rigor mortis for both ice and ambient temperature started immediately after death and the rigor-index was maximum 82.35 % and 63.42% at 4 hrs and 8 hrs storage in SIC and...
Article
Full-text available
The nutritional characteristics such as proximate composition, amino acids, and fatty acids properties of fish depend on the size of fish. Determination of the nutritional parameters of Thai pangus muscle depending on five different sizes, viz., 0.5 kg, 1.0 kg, 1.5 kg, 2.0 kg, and 2.5 kg showed that the moisture content was decreased whereas the pr...
Article
Full-text available
Marine phospholipids (PLs) rich in ω-3 polyunsaturated fatty acids (PUFAs) have drawn keen interest recently among the researchers and consumers, and could be assumed as amazing compounds for pharmacological roles. Due to containing ω-3 PUFAs, marine PLs are highly prone to oxidation in conventional extractions accomplished by the incorporation of...
Article
Full-text available
Abstract This paper reports the effects of four popular cooking methods viz. grilling, boiling, frying, and microwaving on the proximate and nutritional compositions of freshwater mud eel (FWME) muscle. The moisture content of raw FWME muscle was 74.45%, which was similar in boiled products but lower in grilled, fried, and microwaved products (p ≤...
Article
Full-text available
Marine biomass, Saccharina japonica was fermented as a solid-fermented substrate by Monascus spp. for the production of bioactive ethanolic extract. The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), superoxide anion radical scavenging and DNA protection activities of ethanolic extracts obtained f...
Article
Bacterial β-1,3-1,4-glucanase (BG) is an endoglucanase that hydrolyzes linear β-glucans containing β-1,3 and β-1,4 linkages, such as barley β-glucans. In this study, a BG gene was transformed into the food-grade plasmid pNZ8149 and successfully expressed in Lactococcus lactis NZ3900 using the nisin-controlled gene expression system. To facilitate e...
Article
Full-text available
The immunomodulatory effects of Monascus-fermented Saccharina japonica extract on anti- and pro-inflammatory cytokines gene expression of THP-1 cells were evaluated. Extracts of fermented samples showed higher phenolic, flavonoid, protein, and reducing sugar contents than unfermented one. Fermented samples were rich in many bioactive compounds dete...
Article
Bacterial β-1,3-1,4-glucanase (BG) is an endoglucanase that hydrolyzes linear β-glucans containing β-1,3 and β-1,4 linkages, such as barley β-glucans. In this study, a BG gene was transformed into the food-grade plasmid pNZ8149 and successfully expressed in Lactococcus lactis NZ3900 using the nisin-controlled gene expression system. To facilitate e...
Article
Monascus-fermented Saccharina japonica extract was evaluated to prevent preadipocyte to adipogenic differentiation in 3T3L-1 cells. The Oil red O staining of sample treated 3T3L-1 cells showed reduction of lipid accumulation and adipocyte differentiation in a dose dependent manner. The mRNA gene expression measured by real-time polymerase chain rea...
Article
Full-text available
The study aimed to maximize the production of natural pigments from Monascus spp. using Saccharina japonica as a solid state fermentation substrate at optimized physical and nutritional conditions. The yield of yellow, orange, and red pigments of Monascus purpureus were 83.01, 80.07, and 79.87 AU gdfs−1 and Monascus kaoliang were 83.23, 77.22, and...
Article
In this study, Saccharina japonica (brown seaweed) was fermented in solid state by Monascus purpureus to maximize lovastatin production, the response surface methodology (RSM) was applied to optimize four different fermentation parameters: temperature (25−35 °C), time (10−20 days), glucose (0.1–1.5%) and peptone (0.1–0.7%) concentration. The predic...
Article
Two species of brown seaweeds, Saccharina japonica and Undaria pinnatifida were fermented by the red molds; Monascus purpureus and Monascus kaoliang to increase their bio-functional properties. The phenolic contents of S. japonica fermented by M. purpureus (SjMp) and M. kaoliang (SjMk) were the highest 71.53 ± 2.25 and 66.50 ± 4.64mg gallic acid eq...
Article
Stinging catfish (Heteropneustes fossilis) is one of the most popular indigenous catfish having considerable potential for aquaculture and commercial importance in Bangladesh. With a view to assessing the genetic status of H. fossilis, three samples Chalan Beel (Pabna), Burungi Beel (Jamalpur) and Bagapura Beel (Mymensingh) were analyzed. For genet...
Article
Full-text available
Stinging catfish (Heteropneustes fossilis) is one of the most popular indigenous catfish having considerable potential for aquaculture and commercial importance in Bangladesh. With a view to assessing the genetic status of H. fossilis, three samples Chalan Beel (Pabna), Burungi Beel (Jamalpur) and Bagapura Beel (Mymensingh) were analyzed. For genet...
Article
Full-text available
The study was conducted at the Laboratory of Fisheries Biology and Genetics Department, Bangladesh Agricultural University, Mymensingh, Bangladesh. To assess the morphology and genetic study of local magur (Clarias batrachus, Linnaeus,1758), fishes of three populations of one year aged were collected from two beels namely Unchurkhi under Bogra dist...
Article
Full-text available
Four combinations of crossbreeding were conducted to study the effects of hybridization between Local and Thai Anabas testudineus on the performance of F1 progeny. The experiment was carried out with four treatments T1 - L♂ × L♀, T2 - T♂× L♀, T3 - L♂ × T♀ and T4 - T♂ × T♀ with each having three replications. There was a significant differences amon...
Article
Suraiya S, Haq M, Khan MMR (2012) Induced breeding and larval rearing of local and Thai Koi (Anabas testudineus, Bloch, 1792). J. Innov. Dev. Strategy. 6(1), 63-68. Four combinations of crossbreeding were conducted to study the effects of hybridization between Local and Thai Anabas testudineus on the performance of F 1 progeny. The experiment was c...
Conference Paper
Full-text available
Genetic variation determination by allozyme of bata and shing fish

Questions

Questions (5)
Question
Fungal glucan was made solublilized by using DMSO, urea and H3PO4 and heated at 100 °C. But after glucan solubilization when the solvent, H3PO4 and urea was removed by dialysis it become again non-solubilized.
Question
Fungal or yeast glucan solubility.

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