Ummiti Prasada rao

Ummiti Prasada rao
Central Food Technological Research Institute | CFTRI · Department of Biochemistry and Nutrition (CFTRI)

About

48
Publications
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Publications

Publications (48)
Article
Background: Persistent hyperglycemia causes increased Advanced Glycation End products (AGEs), which contribute to the pathogenesis of diabetic complication. Therefore, effect of black gram milled by-product (BGBP) extract on inhibition of AGEs formation in bovine serum albumin (BSA)/glucose system was investigated. Results: BGBP extract had tota...
Article
Full-text available
C-glycosyl flavones are present in different plant tissues and they exhibit health benefits. In the present study, it was found that C-glycosyl flavones are distributed in different milled fractions of black gram and among these fractions, husk had the highest content of C-glycosyl flavones. Two C-glycosyl flavones from black gram husk were extract...
Article
Cataract is a secondary complication of diabetes and consumption of diet rich in antioxidants and dietary fiber exerts beneficial effects. The effect of mango peel on delay in progression of cataract was evaluated in streptozotocin‐induced diabetic rats. Diets supplemented with mango peel at 5 and 10% levels ameliorated cataract formation. On treat...
Chapter
Mango is one of the important tropical fruits in the world and it ranks fifth in the total production of major fruit crops. It is valued for its excellent flavor, attractive fragrance, delicious taste and nutritional benefits. Therefore, it is referred to as the ‘King of fruits,’ in Asia. Several hundreds of mango varieties are grown in the world....
Article
Peel is a major by-product during processing of mango fruit into pulp. Recent report indicates that the whole peel powder ameliorated diabetes. In the present study, ethanolic extract of mango peel was analysed for its bioactive compounds, evaluated for α-amylase and α-glucosidase inhibitory properties, oral glucose tolerance test, antioxidant prop...
Article
BACKGROUND In the present study, the composition of mango peel powder (MPP) collected from the mango pulp industry was determined and the effect of MPP on ameliorating diabetes and its associated complications was studied.RESULTSMango peel was rich in polyphenols, carotenoids and dietary fibre. Peel extract contained various bioactive compounds and...
Article
Effect of peroxidase on arabinoxylans (pentosans) isolated from whole wheat flour and instrumental textural parameters of whole wheat flour dough were studied. Significant increase in dough hardness and decrease in adhesiveness was observed on treatment of dough with peroxidase. Arabinoxylans isolated from peroxidase treated dough had higher molecu...
Chapter
A variety of food products are prepared from wheat. To obtain improved products, several chemical additives are used. As the enzymes are natural and safe, food industries prefer to use enzymes as alternatives to chemicals. The enzyme catalyzed reactions are substrate specific and take place under mild conditions. Different enzymes like amylases, pr...
Article
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Amyloidosis, oxidative stress and inflammation have been strongly implicated in neurodegenerative disorders like Alzheimer's disease. Traditionally, Caesalpinia crista and Centella asiatica leaf extracts are used to treat brain related diseases in India. C. crista is used as a mental relaxant drink as well as to treat inflammatory diseases, whereas...
Chapter
Food industry generates large quantities of waste by-products during harvesting and further processing of raw materials to consumable food products. Currently, increased efforts are made for better utilization of waste by-products, which results in reduction of environmental pollution and economic benefits. Food industry waste is plant/animal based...
Article
Dietary fibre and polyphenols are widely used as functional food ingredients. In this study, carbohydrate composition and bound phenolics in dietary fibre of mango peels were determined. Total dietary fibre content was in the range of 40.6–72.5%. Galactose, glucose and arabinose were the major neutral sugars in insoluble and soluble dietary fibres....
Article
Chapati doughs were treated with amylases and xylanase, and were evaluated for various quality parameters such as texture, microstructure, amylograph characteristics, sensory properties, soluble starch and soluble amylose contents. On storage for 96 h, decrease in moisture content, increase in shear force, decrease in paste viscosity, decrease in s...
Article
Full-text available
Arabinoxylans are the major non-starch polysaccharides in wheat and are reported to influence quality of bakery products. Arabinoxylans were isolated from good and poor chapati making varieties, added them at different levels (0.25 and 0.5 g/100g) to the same flour, interchanged with other varieties and determined the effect of arabinoxylans on rhe...
Article
Full-text available
Copper is one of the most prevalent biological transition metals, and plays a fundamental role in the biochemistry of the human nervous system. Without its catalytic presence, in trace or ultra trace amounts, many biochemical reactions would not take place. Copper becomes potentially toxic to cells when its concentration surpasses normal levels, be...
Article
Chapati preparation involves various processing steps such as mixing the flour into dough, sheeting and baking. During these processing steps, flour components are likely to undergo changes in their nutrient and polyphenol composition and their antioxidant properties due to phenol-mediated crosslinking of proteins and carbohydrates. Therefore, in t...
Article
The extent of protein cross-linking in wheat dough influences the viscoelastic properties of dough. We have studied peroxidase-mediated cross-linking of proteins in in vitro system using isolated wheat glutenin protein subunits. Isolated glutenin subunits were treated with peroxidase/H2O2 system as well as with H2O2 alone. Sodium dodecyl sulfate–po...
Chapter
Technological revolution in the field of agriculture has tremendously increased the agriculture production. The net impact by the revolution in agriculture has resulted in fast development on food processing industries all over the world. As a result of this rapid development, significant quantities of agricultural products are subjected to process...
Article
Proteins play an important role in imparting functional attributes like texture and shape, which determine the sensory quality of the foods. Boondi, a deep fried product from chickpea (Cicer arietinum L.) flour dispersion, is a popular snack food in India. Chickpea dhal (splits) or flour was subjected to various processing conditions like steaming...
Article
Mango sap (latex), a by-product in mango industry, was separated into upper non-aqueous phase and lower aqueous phase. Aqueous phase contains very low protein (4.3mg/ml) but contains high specific activities for peroxidase and polyphenol oxidase. The aqueous phase of sap was subjected to ion-exchange chromatography on DEAE-Sephacel. The bound prote...
Article
Mango is one of the important tropical fruits in the world. As it is a seasonal fruit, it is processed for various products. During its processing, peel is one of the major byproducts, which is being wasted. Bioactive conserves were extracted using 80% acetone from peels of raw and ripe mango fruits and subjected to acid hydrolysis. The prominent p...
Article
Effect of enzymes on the quality of chapati – the flat unleavened bread made from different wheat varieties was studied. Doughs treated with fungal α-amylase, bacterial α-amylase, xylanase and combination of bacterial α-amylase and xylanase were examined for chapati making quality. The shear force of chapatis treated with bacterial α-amylase, xylan...
Article
Full-text available
Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical supplements can scavenge reactive oxygen species and protect against degenerative diseases like cancer, cardiovascular diseases. Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded...
Article
Black gram is one of the important pulse crops in India and a variety of food products are made with its dhal (splits). During milling of black gram into dhal about 25% is a by-product. Currently, it is used as cattle feed or wasted and, therefore, it does not have any commercial value. In the present study, the milled by-product was fractionated i...
Article
A cationic form of peroxidase was purified from wheat bran, a major by-product of wheat milling industry to near homogeneity by ammonium sulphate precipitation, anion exchange, and cation exchange and gel filtration chromatography. It was a glycoprotein with a molecular weight of 44 kDa, pH optimum of 4.8 and carbohydrate content of 13.8%. The enzy...
Article
Non-availability of right type of wheat flour for specific end-products is a major constraint faced by bakery industry, as many countries do not have system of wheat segregation based on their grade. In order to develop speciality flour, based on stream splitting, studies were carried out to characterize different mill streams for their protein fra...
Article
The influence of protein composition, as measured by size-exclusion high performance liquid chromatography (SE-HPLC), on rheological properties and chapati texture was investigated in the whole wheat flours of eight Indian wheat cultivars grown at a single location. Proteins were extracted using two-step procedure: extraction with buffer containing...
Article
Phytochemicals such as polyphenols and carotenoids are gaining importance because of their contribution to human health and their multiple biological effects such as antioxidant, antimutagenic, anticarcinogenic and cytoprotective activities and other therapeutic properties. Mango peel is a major by-product in pulp industry and it contains various b...
Article
Bioactive compounds such as polyphenols, carotenoids and anthocyanins present in fruits and vegetables are receiving increased attention because of their potential antioxidant activity. Consumption of such antioxidants offers health benefits including protection against cardiovascular diseases and cancer. Mango peel is a major byproduct obtained du...
Article
Full-text available
Six Indian durum wheat varieties were examined for their physical, chemical, biochemical, and semolina milling properties. Semolina samples were evaluated for their physicochemical, rheological and spaghetti making properties. Results showed that these varieties had relatively high values for vitreousness, hardness and test weight. Semolina milling...
Article
Mango is one of the most important tropical fruits and India ranks first in its world production. During the processing of mango, mainly for mango pulp and preparation of amchur powder, peel is a by-product. Peel forms about 20% of the whole fruit and at present it is a waste product and its disposal has become a great problem. With a view to explo...
Article
Different wheat varieties grown at a single geographical location were evaluated for protein quantity and quality, rheological properties, and activities of peroxidase as well as polyphenol oxidase. The protein content in these varieties ranged from 11.6 to 14.6%, farinograph water absorption ranged from 70 to 76%, and the damaged starch content va...
Article
Full-text available
The research was carried out to evaluate spaghetti making potential of 12 Indian durum wheat varieties in relation to their protein and yellow pigment content and peroxidase, polyphenol oxidase, lipoxygenase, and protease activities. The protein content of the durum wheat varieties varied from 12.1% to 15.9% and their yellow pigments content ranged...
Article
Sap (latex) that oozes out from mango during harvest, upon contact with the fruit, causes dark spots (sap-injury) on the peel and reduces consumer acceptance and shelf-life of fruit. In this investigation different components responsible for sap-injury were identified. Mango saps from four Indian varieties were collected and separated into aqueous...
Article
Mango sap (latex) from four Indian varieties was studied for its composition. Sap was separated into non-aqueous and aqueous phases. Earlier, we reported that the non-aqueous phase contained mainly mono-terpenes having raw mango aroma (Phytochemistry 52 (1999) 891). In the present study biochemical composition of the aqueous phase was studied. Aque...
Article
In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative character...
Article
Gliadins were extracted from wheat gluten using 70% ethanol and from this mixture of gliadin proteins, a low molecular weight gliadin was purified to apparent homogeneity using gel filtration followed by electroelution methods. The visco-elastic property of this protein was lesser than other gliadins. The molecular weight of this protein was estima...
Article
Wheat is subjected to various unit operations like soaking, steaming and tempering before flaking. During these processing operations, considerable changes in protein characteristics were observed as indicated by: (1) a lack of gluten formation in dough, and (2) a decrease in total protein extractability from 9.0 to 4.5% in SDS solution. However, t...
Article
Mango is an important tropical fruit. During harvesting of the fruit, sap oozes out at the abscission zone, which is separable into an aqueous phase (AP) and a non-aqueous phase (NAP). The sap from different Indian mango varieties was tested against different fungi and bacteria to evaluate its anti-microbial activity. Fusarium moniliforme was found...
Article
Full-text available
The distribution of alpha -amylase, protease, lipoxygenase, polyphenol oxidase and peroxidase in wheat roller flour mill streams was studied. Break flours had relatively less alpha -amylase and protease activity than reduction flours both on flour weight and a protein basis. Among the different flour streams, the 5thand 6threduction passage had the...
Article
Saps (latex) from seven Indian mango varieties were collected immediately after destalking the mature fruit. The amount of sap so collected varied from variety to variety. Sap was separable into two phases, aqueous and nonaqueous, and their ratio was different for each variety. GC-MS analysis of the nonaqueous phase of saps revealed that they mainl...
Article
Physico-chemical, rheological characteristics and quality of tandoori roti were determined for whole wheat flours from eight commercial wheat cultivars grown at one location. Tandoori roties baked from these flours indicated wide differences in baking performance. Among the varieties, Cpan-3004, GW-180 and K-8804 and WL-1562 were found suitable for...
Article
A method is described for the direct detection of lectins, agglutinating erythrocytes, on nitrocellulose membranes after Western blotting, thus avoiding protein extraction from specific bands in the gel, followed by agglutination assays. The methodology essentially involves exposing the lectin band on a nitrocellulose strip to trypsinized rabbit er...

Projects

Projects (2)
Archived project
Project
Purification of glycosyl flavones: C-glycosyl flavones were purified by sequential solvent extraction method followed by preparative HPLC. After purification, the compounds were charecterised using analytical HPLC, LC-MS/MS and NMR. Animal Studies/ invivo studies (Male wistar rats – Diabetes rat model): Studied the mechanism/role of glycosyl flavones in amelioration of diabetes and diabetic cataract formation in streptozotocin-induced diabetic rats. Diabetes was induced by a single dose of streptozotocin by intraperitonial injection. Basic parameters were analyzed, blood glucose levels, insulin levels, antioxidant enzyme activities. Eye lens was removed carefully and subjected for oxidative stress, polyol pathway and AGEs formation parameters. Gene expression levels of polyol pathway enzymes in lens were studied by RT-PCR and protein levels were investigated using the western blotting technique. α- crystallin is small heat shock protein functions as molecular chaperone by suppressing the unfolding of proteins or by mediating the refolding of unfoded proteins. Since, α- crystallin is a key structural and possesses to have chaperone function its structural and functional activities was studied.