Shivaji Pawar’s research while affiliated with D.Y. Patil Education Society and other places

The concept of use of functional food/probiotics in the recent years as adjuvants for prevention and treatment of cancer has been on rise owing to their capabilities to restrain the host immune response and modulate the intestinal microflora. Numerous studies have proved that probiotics can be of potential use in the prevention and treatment of cancer through microbiota and immune modulation, condensed bacterial translocation, enhanced gut barrier function, anti-inflammatory, anti-pathogenic activity, reduced tumour formation, reduced metastasis, etc. Probiotics refer to live microbial incorporations available in a variety of food, mainly the fermented ones. Other than that, bacteria producing lactic acid, perceived to have useful properties such as resistance to pathogens, improving lactose digestion, etc. are also commonly referred as probiotics. The present chapter discusses the role of various probiotic strains in cancer and summarizes the important findings in relation to the probiotic mediated suppression of gastrointestinal and extra-intestinal cancers.

The new respiratory disease frequently observed are zoonoses exhibiting positive-stranded RNA viruses called Coronaviruses (CoVs). These groups of the virus are having origin from non-human species such as bats, cows and birds. The transmission of the virus to humans is reported to cause severe acute respiratory infection from cough to pneumonia. The mortality rate is increased from its origin from severe acute respiratory syndrome (SARS), Middle East respiratory syndrome (MERS) to newly developed COVID-19. The following review states that the SARS, MERS to newly developed COVID-19 are generally types of coronavirus. The mode of infection and symptoms exhibited by all the corona types are nearly the same but with the difference in its virulence.

Lactobacillus plantarum strain JDARSH, a potential probiotic with a wide range of functions, was isolated from sheep milk. Here, we report the whole-genome sequence of this bacterium. The draft genome yielded a 3.20-Mb genome and 2,980 protein-coding sequences.

The uses of microbes as functional food maintain health and prevent many disease and disorder. The isolation and research of new strains of probiotic strains especially lactobacilli proven to be useful to satisfy the increasing demand of the population. In the current study, the probiotic potential of Lactobacillus strains isolated from sheep milk was investigated. The Lactobacillus strains were identified and evaluated for tolerance against gastric acidity and bile toxicity, along with the adhesion to HT-29 cells. The study proved the antimicrobial activities and antibiotic susceptibility. Survival of the strains through the host intestine was examined by the 12 week Wister rat feeding and faecal analysis trial. The in-vivo trials not only proved the adhesion but also the survival of the Lactobacillus plantarum MCC 3595 inside the intestinal lumen of the host. Thus, the isolated strain can act as the functional food by the further clinical investigation.

Four types of lactic acid bacteria (LAB) were isolated from sheep milk and identified by physiological, biochemical and 16S rRNA sequencing analysis. These LAB were thrived in the milk of cow, buffalo, goat, and sheep and hence characterized for colony forming unit (cfu). It is revealed that in case of buffalo milk the cfu count was found higher ∼14 × 10¹⁰ cfu mL⁻¹ comparative to other milk treated samples. Thus, this was further selected for various stress tolerance studies such as in vitro bile salt, pH, and other biochemical studies. The shelf life of LAB was also studied and found to be enhanced by encapsulation using maltodextrin and starch (2:1) by spray dry technique. The effect of maintenance temperature on shelf life stability of encapsulated LAB was found highest; 82 ± 2.5% at 4 °C after 12 months study as compared to 37 °C.