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Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lead to economic losses, but phages are now increasingly being observed as being promising antimicrobials that can fight against spoilage and pathogenic bacteria. Pathogen-free meals that fulfil industry requirements without synthetic additives are always in demand in the food sector. This study introduces the readers to the history, sources, and biology of bacteriophages, which include their host ranges, absorption mechanisms, lytic profiles, lysogenic profiles, and the influence of external factors on the growth of phages. Phages and their derivatives have emerged as antimicrobial agents, biodetectors, and biofilm controllers, which have been comprehensively discussed in addition to their potential applications in the food and gastrointestinal tract, and they are a feasible and safe option for preventing, treating, and/or eradicating contaminants in various foods and food processing environments. Furthermore, phages and phage-derived lytic proteins can be considered potential antimicrobials in the traditional farm-to-fork context, which include phage-based mixtures and commercially available phage products. This paper concludes with some potential safety concerns that need to be addressed to enable bacteriophage use efficiently. [ABSTRACT FROM AUTHOR]

Seven indigenous pearl millet varieties, including non-bio-fortified (HC-10 & HC-20) and bio-fortified (Dhanashakti) and bio-fortified hybrids, viz., AHB-1200, HHB-299, HHB-311, and RHB-233, were studied in the present work. There was not any significant difference observed in the crucial anti-nutrients content, i.e., phytate (24.88–32.56 mg/g), tannin (3.07–4.35 mg/g), and oxalate (0.33–0.43 mg/g). Phytochemical content and antioxidant activity showed significantly high (p < 0.05) TPC and FRAP, TFC, and DPPH radical scavenging activity in the HHB 299 and Dhanashakti, respectively. Quantitative analysis of polyphenols by HPLC (first report on these varieties) revealed that HHB-299 has the highest amount of gallic acid. Fatty acid profiling by GC-FID showed that Dhanashakti, AHB-1200, and HHB-299 have rich monounsaturated fatty acid (MUFA) and polyunsaturated fatty acids (PUFA). Mineral analysis by ICP-OES showed high iron (87.79 and 84.26 mg/kg) and zinc (55.05 and 52.43 mg/kg) content in the HHB-311 and Dhanashakti, respectively. Results of the present study would help facilitate the formulation of various processed functional food products (RTC/RTE) that are currently not reported/unavailable. [ABSTRACT FROM AUTHOR]

In nature, varieties of underutilized fruit-bearing plants are available and have remained underexploited for various reasons. However, the different parts of the plant, mainly the fruit, contributed considerably towards the sustainability of food as abundant sources of imperative phytochemical compounds and possess the potential for revenue generation and the conservation of ecological stability. Ethnobotanical information regarding underutilized plants was acquired from a literature exploration of diverse databases for instance Scopus, Google Scholar, and PubMed up to 2020 from research publications. This review article offers an inclusive summary of about 14 underutilized plants, which are supported through experimental evidence, either in vitro or else in vivo. Bioactive compounds such as the secondary plant metabolites phytochemicals and nutrients available in these underutilized plant parts, such as fruits, leaves, and bark, explain their potential applications in different kinds of industries including mainly those of food and pharmaceutical products. In this sense, the phytonutrient significance, biological activities, or possible mechanistic health-related aspects of these compounds are addressed in this review. Based on the accessible indication on the species' safety and pharmacology, we highlighted diverse ways wherein the therapeutic potential effects against different diseases of underutilized plant parts could be appropriately harnessed for probable incorporation into the country's healthcare structure. This study concluded that cited underutilized plants are an immense source of phytochemicals providing diverse antioxidant and other biological activities, viz: anti-inflammatory, antimicrobial, antioxidant, antidiabetic, chemopreventive, and antiallergic, and hence, they can be exploited as alternative sources of therapeutic bioactive compounds for various pharmaceutical applications. [ABSTRACT FROM AUTHOR]

In this current scenario with changing food habits, escalating population and unrestricted use of natural resources, there are lacking of resources to provide nutritious food to all. Natural plant resources are fast depleting and need to explore new alternatives. Besides the staple rice and wheat; lots of underutilized crops are being consumed that are having great potential to replace the staple crops. Millets are one of the major underutilized crops with a Nutri-cereal potential. Millets are highly nutritive, non-acid-forming, gluten-free and having dietary properties. Despite the fact that millets are highly nutritious, their consumption is still limited to the conventional and poor population due to lack of awareness towards its nutritional values. There is lack of processing technologies, lack of food subsidies and inconvenience in food preparations which makes millets more obsolete. Millets are Nutri-cereals and rich in carbohydrates, dietary fibres, energy, essential fatty acids, proteins, vitamin-B and minerals such as calcium, iron, magnesium, potassium and zinc, which helps to prevent from post-translational diseases like, diabetes, cancer, cardiovascular and celiac diseases, etc. Millets help in controlling blood pressure, blood sugar level and thyroid but inspite of these functional properties, millets consumption is still declining. Millets utilization in-combination with other staple food crops to develop food alternatives has become an emerging area for food industries. Besides, to strengthen our fight against malnutrition in children and adolescents, consumption of millets can help to foster immunity and health. Here, author's have reviewed the potential of millets for their Nutri-cereal qualities. [ABSTRACT FROM AUTHOR]

Safety assessment of probiotic Lactobacillus fermentum MTCC-5898 (LF) with three doses (107, 109, and 1011 cfu/day/animal) was carried on Swiss albino mouse weanlings for 28 days using oral route. Health status of animals was monitored by physical assessment of body weight, organ indices, and histological appearances of liver and intestine along with measurement of hematological parameters (Hb, WBC, RBC count, MCHC, MCV, MCH), biochemical analytes in blood involving glucose, serum enzymes (ALT, AST and LDH), urea, creatinine, and lipid profile (total cholesterol, triglycerides, HDL, VLDL, LDL, and atherogenic index). LF showed no adverse effects on above parameters of general health status after continuous consumption for the experimental period. On the other hand, significant increase (p ≤ 0.05) in TGF-β (regulatory cytokine) and considerable decrease (p ≤ 0.05) in IFN-γ (pro-inflammatory cytokine) without any major changes in IL-4 and IL-12 in intestinal fluid on consumption of 109 cfu/animal/day confirmed its dose-specific response for immune homeostasis. Further, safety of LF was also confirmed by insignificant changes in release of FITC-dextran (4 kDa) in blood on its consumption than control group where only saline was given orally. Moreover, significantly (p ≤ 0.05) increased mRNA expression of claudin-1 and MUC-2 in intestinal epithelial cells on feeding L. fermentum further supported FITC-dextran permeability data which otherwise showed increased flux of FITC-dextran in blood on consumption of E. coli (109 cfu/animal/day) due to intestinal damage. Thus, in vivo results confirmed that Lactobacillus fermentum MTCC 5898 is safe and non-toxic to weanling mice and may be considered for functional food application after clinical testing. [ABSTRACT FROM AUTHOR]