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1. Diet, Gut Microbes, and Cancer

Author

Qazi, Asma Saleem, Rahman, Ubaid ur, Ahmad, Bilal, Safdar, Waseem, Ahmad, Saeed, Mumtaz, Sara, Rosen, Steven T., Series Editor, Saeed, Rida Fatima, editor, and Shaheed, Sadr ul, editor

Published
2024
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3. Treatment of Fatty Effluents

Author

Usman, Muhammad, primary, Sameen, Aysha, additional, Khan, Muhammad Issa, additional, Rahman, Ubaid ur, additional, Khan, Usman Mir, additional, Anwar, Saba, additional, Arshad, Mehwish, additional, Maqsood, Maria, additional, and Sahar, Amna, additional

Published
2022
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6. INVESTIGATION OF FRACTIONAL-ORDERED TUMOR-IMMUNE INTERACTION MODEL VIA FRACTIONAL-ORDER DERIVATIVE.

Author

ALI, GAUHAR, MARWAN, MUHAMMAD, RAHMAN, UBAID UR, and HLEILI, MANEL

Subjects
FIXED point theory, ORDINARY differential equations, DYNAMICAL systems, RESEARCH personnel
Abstract

Dynamical analysis of system of ordinary differential equations (ODEs) is an interesting topic among researchers and several tools have been discovered since so far to deal with its several other features. There are many built-in functions designed in MATLAB that researchers can use as a tool for the system of ODEs with integer order but in the similar systems have fractional-order derivative is a difficult task. Therefore, the purpose of this work is to use the Caputo fractional-order derivative to qualitatively analyze and then numerically simulate the tumor-immune system interaction model. Moreover, the Schauder fixed point theorem is used to establish the condition for the existence of at least one solution, while the Banach fixed point theorem is utilized to guarantee the existence of a unique solution. Moreover, the stability in the trajectories of considered system achieved with the aid of Ulam–Hyers (UH) stability. In addition, the numerical computations are performed using Variational Iteration Method (VIM) and the visualized results are shown using MATLAB. [ABSTRACT FROM AUTHOR]

Published
2024
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7. The physicochemical and DNA binding studies of ceftazidime pentahydrate and cefotaxime sodium in aqueous medium.

Author

Khan, Abbas, Khan, Sher Shah, Rahman, Ubaid Ur, Bououdina, Mohamed, Humayun, Muhammad, Shah, Nasrullah, and Rehman, Noor

Subjects
CEFOTAXIME, CEFTAZIDIME, SODIUM, BIOMOLECULES, DRUG interactions
Abstract

Ceftazidime pentahydrate (CP) and cefotaxime sodium (CS) are semisynthetic cephalosporin antibiotics and are used to treat a variety of diseases worldwide. In order to explore the efficiency of a medicinal compound, it is important to have a deep understanding of its solution and physiochemical behaviour along with its interaction with biological molecules. In this regard, the solution of two drugs i.e., ceftazidime pentahydrate (CP) and cefotaxime sodium (CS) were investigated in detail. The physicochemical properties of drugs solutions and their interaction with deoxyribonucleic acid (DNA) were studied in water under varying experimental parameters. In the present study the physicochemical properties such as density, viscosity, surface tension, and conductance of aqueous solution, having various molar concentrations, of CP and CS were traced out at different temperatures. Five various concentrations (0.05, 0.1, 0.15, 0.2, and 0.3 mol dm−3) of each drug in an aqueous medium were prepared separately, and the physicochemical properties of each solution, were studied individually at temperatures such as 293, 303, 313, 323, and 333 K respectively. Most of these parameters have shown different behaviour with varying concentration of solution and temperature of the medium. In addition, these drugs showed a spontaneous surface-active and association behaviour in aqueous solutions and drug DNA solution. The flow behaviour, surface properties, volumetric behaviour and solute–solvent interaction of this drug were prominently influenced by experimental variables. UV-Visible spectroscopy was also used to study the interaction of these drugs with DNA in aqueous media in detail. Calculated values of binding constants (Kb) for all drug–DNA are positive, indicating constructive binding and interactions between the molecules. In addition the binding efficiency of ceftazidime pentahydrate was found more than that of cefotaxime sodium. The interaction of drug–DNA was not only affected by the nature of the drug but also by the drug-to-DNA ratio and nature of the medium used. [ABSTRACT FROM AUTHOR]

Published
2024
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10. Dairy Waste Treatment and Utilization

Author

Ishaq, Anum, primary, Rahman, Ubaid ur, additional, Ahmad, Muhammad Haseeb, additional, Sahar, Amna, additional, Syed, Qamar Abbas, additional, and Perveen, Rashida, additional

Published
2020
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11. Contributors

Author

Abang Zaidel, Dayang Norulfairuz, primary, Abu Bakar, Noor Fadzilah, additional, Anandharamakrishnan, C., additional, Andrés, Ana, additional, Argüelles, Ángel, additional, Cruz Sotolongo, Annaly, additional, Bleotu, Coralia, additional, Borges, Sandra, additional, Chaturvedi, Shalini, additional, Chua, Lee Suan, additional, da Silva, Sara Baptista, additional, Dave, Pragnesh N., additional, Dragu, Laura Denisa, additional, Dutta, Sayantani, additional, Franco, Maria I., additional, Freixo, Ricardo J., additional, Hashim, Zanariah, additional, Ishaq, Anum, additional, Joshi, Amita, additional, Khalil, Anees Ahmed, additional, Llaver, Mauricio, additional, López-Díaz, A.S., additional, López-Malo, A., additional, Mambet, Cristina, additional, Maria Leena, M., additional, Martinis, Estefanía M., additional, Matei, Lilia, additional, Mohammad, Nor Azizah, additional, Moses, Jeyan A., additional, Muhamad, Ida Idayu, additional, Muñoz-Pina, Sara, additional, Palit, Sukanchan, additional, Palou, E., additional, Patravale, Vandana, additional, Pund, Swati, additional, Rahman, Ubaid ur, additional, Ramírez-Corona, N., additional, Ramos, Óscar L., additional, Rathod, Virendra K., additional, Ríos-Corripio, M.A., additional, Ros-Lis, José V., additional, Saari, Nur Hulwani Md, additional, Sahar, Amna, additional, Sivakamasundari, S.K., additional, Tomke, Prerana D., additional, Vimala Bharathi, S.K., additional, and Wuilloud, Rodolfo G., additional

Published
2020
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16. Mid-Infrared Spectroscopy

Author

Sahar, Amna, primary, Sameen, Aysha, additional, Munir, Muhamamd Shahid, additional, Rahman, Ubaid ur, additional, and Arif Chaudhry, Muhammad Mudassir, additional

Published
2019
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20. Contributors

Author

Aadil, Rana Muhammad, primary, Amorello, Diana, additional, Andrade-Garda, J.M., additional, Barreca, Salvatore, additional, Bonesi, Marco, additional, Butnariu, Monica, additional, Butu, Alina, additional, Canizo, Brenda V., additional, Choudhary, Raksha, additional, Dhurvey, Varsha, additional, Escudero, Leticia B., additional, Feher, Ioana, additional, Fernandez-Lozano, C., additional, Gayda, Galina, additional, Gestal-Pose, M., additional, Gonchar, Mykhailo, additional, Iordache, Andreea Maria, additional, Klepach, Halyna, additional, Kochhar, Sonika, additional, Loizzo, Monica R., additional, Madhuri, Rashmi, additional, Madni, Ghulam Muhammad, additional, Maturano, Carmen, additional, Nisnevitch, Marina, additional, Orecchio, Santino, additional, Pasvanka, Konstantina, additional, Patra, Santanu, additional, Pellerano, Roberto G., additional, Pérez, María Belén, additional, Pérez-Caballero, G., additional, Preti, Raffaella, additional, Proestos, Charalampos, additional, Rahman, Ubaid ur, additional, Revilla-Vázquez, A.L., additional, Roobab, Ume, additional, Saguir, Fabiana María, additional, Sajur, Silvia Analía, additional, Savino, María Julieta, additional, Saxena, Reena, additional, Sharma, Prashant K., additional, Sharma, Niharika, additional, Sicari, Vincenzo, additional, Sikorska, Ewa, additional, Stasyuk, Nataliya, additional, Tiwari, Shelja, additional, Tundis, Rosa, additional, Tzachristas, Alexandros, additional, Urkude, Rashmi, additional, Voica, Cezara, additional, Wuilloud, Rodolfo G., additional, and Zeng, Xin-An, additional

Published
2019
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36. List of Contributors

Author

Abraham, Ann Rose, primary, Aguilar-González, Cristóbal N., additional, Amini, Asad Mohammad, additional, Antonio, Morata, additional, Augustine, Robin, additional, Baumung, Claudia, additional, Armone Caruso, Arturo, additional, Chavasit, Visith, additional, Chen, Bing Huei, additional, Chiralt, Amparo, additional, Chu, Kai On, additional, Contreras-Esquivel, Juan C., additional, Evingür, Gülşen Akın, additional, Ferrara, Lydia, additional, Gallo, Monica, additional, Gatos, Konstantinos G., additional, Ghugre, Padmini S., additional, Grumezescu, Alexandru Mihai, additional, Ilyina, Anna, additional, Inbaraj, Baskaran Stephen, additional, Iris, Loira, additional, Jiménez, Alberto, additional, José Antonio, Suárez-Lepe, additional, Kalarikkal, Nandakumar, additional, Khan, Muhammad Issa, additional, Kratz, Evamaria, additional, Kulkarni, Aditya S., additional, Lachenmeier, Dirk W., additional, Lad, Virangkumar Nanubhai, additional, Devi Lamabam, Sophiya, additional, Branta Lopes, Danielle, additional, Alves Macedo, Gabriela, additional, Man, Gene Chi Wai, additional, Mandal, Santi M., additional, Martínez-Hernández, José L., additional, Murthy, Zagabathuni Venkata Panchakshari, additional, Naviglio, Daniele, additional, Palacios-Ponce, Sócrates A., additional, Pekcan, Önder, additional, Pflaum, Tabea, additional, Rahman, Ubaid ur, additional, Ramos-González, Rodolfo, additional, Razavi, Seyed Mohammad Ali, additional, Roy, Anupam, additional, Sánchez-Ramírez, Jaquelina, additional, Sahar, Amna, additional, Sakai, Nobuyuki, additional, Schöberl, Kerstin, additional, Segura-Ceniceros, Elda P., additional, Shrivastava, Shanker Lal, additional, Siripatrawan, Ubonrat, additional, Speranza, Paula, additional, Sun-Waterhouse, Dongxiao, additional, Thangjam, Robert, additional, Thomas, Sabu, additional, Udipi, Shobha A., additional, Uneyama, Hisauyki, additional, Vargas, María, additional, Vargas-Segura, Alejandra, additional, Wang, Chi Chiu, additional, and Waterhouse, Geoffrey I.N., additional

Published
2016
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37. Augmenting yogurt quality attributes through hydrocolloidal gums

Author

Rafiq, Lubna, Zahoor, Tahir, Sagheer, Ambreen, Khalid, Nazia, Rahman, Ubaid ur, and Liaqat, Atif

Subjects
lcsh:Animal biochemistry, Guar, Article, yogurt, Starter, Animal Products, medicine, guar gum, Water holding capacity, Food science, lcsh:QP501-801, lcsh:SF1-1100, Mathematics, Guar gum, Syneresis, xanthan gum, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, 040201 dairy & animal science, viscosity, syneresis, Animal Science and Zoology, lcsh:Animal culture, Refrigeration temperature, Xanthan gum, Food Science, medicine.drug
Abstract

Objective The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods Purposely, yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2-3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4±2°C) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). Results Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. Conclusion So, yogurt containing modified gums was found useful in augmenting the product quality and therefore addition of gums is highly recommended for manufacturing yogurt.

Published
2020

38. Recent advances in the therapeutic application of short-chain fatty acids (SCFAs): An updated review.

Author

Rauf, Abdur, Khalil, Anees Ahmed, Rahman, Ubaid-ur-, Khalid, Ahood, Naz, Saima, Shariati, Mohammad Ali, Rebezov, Maksim, Urtecho, Ewaldo Zavala, de Albuquerque, Ricardo Diego Duarte Galhardo, Anwar, Sirajudheen, Alamri, Abdulwahab, Saini, Ramesh Kumar, and Rengasamy, Kannan R. R

Subjects
SHORT-chain fatty acids, BILE acids, AMINO acid synthesis, GUT microbiome, ENERGY metabolism, CARBOHYDRATES, ENTEROHEPATIC circulation, DIETARY fiber
Abstract

Over the past decade, the gut microbiota has emerged as an important frontier in understanding the human body's homeostasis and the development of diseases. Gut flora in human beings regulates various metabolic functionalities, including enzymes, amino acid synthesis, bio-transformation of bile acid, fermentation of non-digestible carbohydrates (NDCs), generation of indoles and polyamines (PAs), and production of short-chain fatty acids (SCFAs). Among all the metabolites produced by gut microbiota, SCFAs, the final product of fermentation of dietary fibers by gut microbiota, receive lots of attention from scientists due to their pharmacological and physiological characteristics. However, the molecular mechanisms underlying the role of SCFAs in the interaction between diet, gut microbiota, and host energy metabolism is still needed in-depth research. This review highlights the recent biotechnological advances in applying SCFAs as important metabolites to treat various diseases and maintain colonic health. [ABSTRACT FROM AUTHOR]

Published
2022
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41. Recent advances in the therapeutic application of short-chain fatty acids (SCFAs): An updated review

Author

Rauf, Abdur, primary, Khalil, Anees Ahmed, additional, Rahman, Ubaid-ur-, additional, Khalid, Ahood, additional, Naz, Saima, additional, Shariati, Mohammad Ali, additional, Rebezov, Maksim, additional, Urtecho, Ewaldo Zavala, additional, de Albuquerque, Ricardo Diego Duarte Galhardo, additional, Anwar, Sirajudheen, additional, Alamri, Abdulwahab, additional, Saini, Ramesh Kumar, additional, and Rengasamy, Kannan R. R, additional

Published
2021
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43. Gelatin extraction from fish waste and potential applications in food sector.

Author

Usman, Muhammad, Sahar, Amna, Inam‐Ur‐Raheem, Muhammad, Rahman, Ubaid ur, Sameen, Aysha, and Aadil, Rana Muhammad

Abstract

Fish solid wastes include different by‐products such as bones, scales and hides that are high in collagen content and account for up to 75% of the total body weight. These wastes can be utilised for the extraction of different products such as gelatin that can be used in different food and pharmaceutical industries. Fish gelatin can be used as a replacement for mammalian gelatin due to its nutritional profile as it contains all the amino acids: essential and non‐essential. Fish gelatin cannot only be used as a replacement for bovine and porcine gelatin but it also increases the utilisation of fish waste and reduces pollution. This review summarises the potential utilisation of different fish waste byproducts, extraction techniques and its application in different food products as an alternative to commercially available porcine and bovine gelatin. [ABSTRACT FROM AUTHOR]

Published
2022
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44. Preparation And Characterization Of Resistant Starch Type Iii From Enzymatically Hydrolyzed Maize Flour

Author

Khan, Anum, Rahman, Ubaid Ur, Siddiqui, Samiya, Irfan, Muhammad, Shah, Aamer Ali, Badshah, Malik, Hasan, Fariha, and Khan, Samiullah

Subjects
food and beverages
Abstract

Polysaccharides including resistant starch are categorized as dietary fiber and are used as an important prebiotic. Similar to soluble fibers, resistant starch also has a number of physiological effects that have been shown to be beneficial for health. Starch hydrolyzing enzymes, most importantly amylases, play essential roles in the production of resistant starch. This study aimed to develop alpha-amylase-treated maize flour with slow digestibility and unique physicochemical characteristics compared to native maize flour. In the current study, resistant starch type III from maize flour was prepared using alpha-amylase obtained from indigenously isolated Bacillus licheniformis. The alpha-amylase gene from B. licheniformis was amplified and cloned into the pET-24(a) vector, expressed in E. coli BL21 (DE3) cells and purified by metal ion affinity chromatography. The purified enzyme enhanced the yield of resistant starch 16-fold in maize flour. Scanning electron microscopy revealed that the granular structure of maize flour was disrupted into a dense network with irregular structure, and X-ray diffractograms confirmed the transformation from an amorphous to a crystalline structure upon alpha-amylase treatment. Thermogravimetric analysis revealed increased amylose content of alpha-amylase-treated maize flour. Moreover, alpha-amylase-treated maize flour resulted in a significant enhancement of the desired properties of maize flour, such as resistant starch content, amylose, milk absorption capacity, and iodine and fatty acid complexing ability, and a reduction in swelling power, water binding, oil absorption capacity, and in vitro digestibility compared to untreated maize flour. Resistant starch type III showed low digestibility and increased complexing ability with iodine and fatty acid and therefore could be a safe and beneficial alternative as a coating material for the delivery of active, sensitive ingredients to the colon.

Published
2019

47. Treatment and utilization of dairy industrial waste: A review

Author

Ahmad, Talha, primary, Aadil, Rana Muhammad, additional, Ahmed, Haassan, additional, Rahman, Ubaid ur, additional, Soares, Bruna C.V., additional, Souza, Simone L.Q., additional, Pimentel, Tatiana C., additional, Scudino, Hugo, additional, Guimarães, Jonas T., additional, Esmerino, Erick A., additional, Freitas, Mônica Q., additional, Almada, Rafael B., additional, Vendramel, Simone M.R., additional, Silva, Marcia C., additional, and Cruz, Adriano G., additional

Published
2019
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49. Application of fluorescence spectroscopy for rapid and noninvasive quality determination of yoghurt ice cream using chemometrics.

Author

Muhammad, Niaz, Huma, Nuzhat, Sahar, Amna, Ahmad, Muhammad Haseeb, Rahman, Ubaid ur, Khan, Muhammad Azam, and Ishaq, Anum

Subjects
ICE cream, ices, etc., YOGURT, REGRESSION analysis, LEAST squares, FLUORESCENCE spectroscopy, FORECASTING
Abstract

The aim of this study was to explore the potential of fluorescence spectroscopy to determine the quality of yoghurt ice cream, prepared by adding different concentrations of yoghurt (10, 20, 30, 40, 50%). The addition of 50% of yoghurt showed the lowest pH and meltdown values, whereas the highest acidity and overrun rates were observed at the same concentration. Additionally, fluorescence spectra taken at varied emission and excitation ranges were preprocessed for baseline correction. The partial least square regression analysis on proposed excitation wavelengths (270 nm, 280 nm, 290 nm and 315 nm) showed effective prediction of various quality parameters of yoghurt ice cream. [ABSTRACT FROM AUTHOR]

Published
2020
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