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Nipah Virus Encephalitis: Pathogenetic Aspects and Current Therapeutic Strategies
(2026-04-01)
Scotto, Gaetano
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Fazio, Vincenzina
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Moula Ali, Ali Muhammed
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Bavisetty, Sri Charan Bindu
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Franza, Alessia
Nipah virus (NiV) is a highly pathogenic zoonotic paramyxovirus responsible for sporadic outbreaks of severe disease with high case fatality rates in South and Southeast Asia. Human infection occurs through spillover from natural reservoirs, primarily fruit bats, or via human-to-human transmission, and is characterized by a broad clinical spectrum ranging from asymptomatic infection to acute respiratory disease and fatal encephalitis. Following entry via ephrin-B2 and ephrin-B3 receptors, NiV exhibits marked endothelial and neuronal tropism, leading to systemic vasculitis, disruption of the blood–brain barrier, and direct infection of the central nervous system. Disease progression is driven by a complex interplay between viral replication strategies and host immune responses. NiV effectively counteracts innate immunity through multiple viral proteins that inhibit interferon signaling, while simultaneously inducing dysregulated inflammatory responses that contribute to tissue damage and multi-organ failure. Neurological involvement represents the most severe manifestation, often resulting in acute or relapsing encephalitis with long-term sequelae among survivors. Despite the severity of the disease, no licensed antiviral therapies or human vaccines are currently available. Therapeutic development has focused on neutralizing monoclonal antibodies targeting viral glycoproteins and small-molecule antivirals that inhibit viral RNA synthesis, both of which show promising results in preclinical models, but remain limited by timing and translational challenges. In parallel, several vaccine platforms—including viral vectors, mRNA-based constructs, and recombinant protein subunits—have advanced to early-phase clinical trials, demonstrating encouraging immunogenicity. Beyond biomedical interventions, effective outbreak containment relies on integrated public health strategies. The “Kerala model” highlights the importance of rapid case identification, isolation, contact tracing, and community engagement within a One Health framework to mitigate transmission and reduce mortality. This review synthesizes the current knowledge on NiV pathogenesis, immune evasion, clinical manifestations, and emerging therapeutic and vaccine strategies, while highlighting critical gaps and future directions for improving the preparedness and response to this high-consequence emerging pathogen.
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Impact of Bio-calcium from Nile Tilapia Bone as a Supporting Material on the Stability Enhancement of Immobilized Probiotics
(2025-07-01)
Petsong, Kantiya
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Yarnpakdee, Suthasinee
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Senphan, Theeraphol
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Sriket, Chodsana
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Kingwascharapong, Passakorn
This study presented the potential of bio-calcium powder (BC) from Nile tilapia bone on enhancement of probiotics (Lactobacillus acidophilus) stability as supporting material in probiotic immobilization and novel nutritive resource, particularly calcium. Combined immobilization techniques of absorption using BC at different concentrations (0, 10, and 15%) and encapsulation using fish collagen peptide (CP) (10%) were applied. Immobilized probiotics (IP) were investigated for resistance through various adverse conditions, including freeze-drying, severe pH and temperature levels, and gastro-intestinal tract (GI) conditions. After freeze-drying, all IPs showed resistance with > 90% survivability. Under various pHs, all samples revealed non-significant differences on cell survival under neutral and alkaline conditions throughout the tested incubation period (P > 0.05). Notably decreased survivability was detected in IP with BC compared to other samples, especially under acid condition. IP with 10 and 15% BC (IP-10 and IP-15) showed higher stability to thermal condition (55 °C) with increased incubation time, compared with those without BC (IP-0). After GI digestion, IP with BC reveals a better survivability with greater recovery ability, compared with IP-0 (P < 0.05). Calcium solubility increased with BC level in a dose-dependent manner (P < 0.05). Based on morphology and microscopy analysis, IP with BC illustrated cells attached to the rough surface of BC, which was coated with collagen peptide. Elemental mappings and distribution content suggested BC could be a great supporting material and calcium resource, particularly IP-15. Therefore, the absorption by BC together with encapsulation by collagen peptide could render a highly stable immobilized probiotic and a good calcium resource.
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Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches
(2024-12-01)
Kingwascharapong, Passakorn
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Janthueng, Jarupat
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Kongsorn, Peeraya
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Sanprasert, Sasina
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Pansawat, Nantipa
Excessive levels of sodium consumption over the recommended human daily intake level is a global issue. Developing novel low-sodium products to address this issue is challenging. Moreover, there is little research on the use of stealth reduction approaches in reduced sodium seasoned green mussel, representing an additional opportunity for advancement in developing novel products in the seafood processing industry. Thus, this study aimed to develop a seasoned green mussel (Perna viridis) product with a reduced sodium content. The study consisted of two parts: The first part studied two types mussel seasonings (‘Pad-char’; PC and ‘Prik-Pao’; PP) with various sodium reduction levels (30, 70, or 100 %). The difference in taste profiles was confirmed using an electronic tongue technique and consumer acceptance trial. Green mussels seasoned with PC were preferred over those seasoned with PP. Green mussels seasoned with PC at a 30 % sodium reduction level (PC-30 %) received the second highest overall liking score, following the standard, and had a sodium content of 623.80 mg/100 g. Furthermore, PC-30 % was rich in other essential nutrients such as protein and vitamin A. The second aim was to study the shelf-life of the PC-30 % products with storage at 4 ± 1ºC for 12 days. During storage, the PC-30 % sample developed a tough texture, as indicated by higher hardness and chewiness values, along with increased pH and total volatile-based nitrogen. The microbial loads indicated that the shelf-life of the PC-30 % product stored at 4 ± 1ºC was 9 days. This suggests that reducing sodium in mussels through seasoning is feasible while maintaining acceptable sensory scores, but shelf-life challenges must be addressed before bringing these products to market.
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A bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise
(2024-11-01)
Dave, Jaydeep
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Kumar, Vikas
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Kingwascharapong, Passakorn
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Moula Ali, Ali Muhammed
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Bavisetty, Sri Charan Bindu
This study investigated the impact of sequential deposition of whey protein isolate (WPI) and fish gelatin (FG) on primary o/w emulsions containing 5% catfish oil at concentrations of 0.1–0.75%. Initially, the emulsions were stabilized using 0.5% FG and WPI. The study also examined the influence of sequentially depositing WPI and FG within the emulsions on various parameters, such as stability, particle size, viscosity, electronegativity, and oxidative stability of bilayer fish oil emulsions. It was observed that the particle size increased significantly when FG was deposited onto the primary WPI emulsion, from 0.57 to 1.61 μm. Furthermore, this process increased the apparent viscosity of the emulsion while reducing its droplet charge from − 24.93 to -12.17 mV. Conversely, depositing WPI onto the primary FG emulsion led to a reduction in the particle size and a slight increase in both electronegativity and viscosity. Concerning oxidative stability, a bilayer emulsion consisting of 0.5% WPI and 0.75% FG showed the lowest levels (hexanal concentration: 0.32 ppm) of oxidation after 21 days of storage. The mayonnaise fortified with a 20% bilayer emulsion consisting of 0.5% WPI and 0.75% FG exhibited rheological and microstructural properties comparable to those of commercial mayonnaise. Moreover, the fortification of mayonnaise with emulsified fish oil enhanced the fatty acid profile by increasing Polyunsaturated fatty acids (PUFA) and reducing Saturated fatty acids (SFA).
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Microbial enzymes for the recovery of nutraceuticals from agri-food waste
(2023-02-06)
Bavisetty, Sri Charan Bindu
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Maiyah, Nur
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Karim, Shahrim Ab
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Pinakin, Dave Jaydeep
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Maser, Wahyu Haryati
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Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
(2022-11-01)
Moula Ali, Ali Muhammed
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Sant'Ana, Anderson S.
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Bavisetty, Sri Charan Bindu
Background: Cheese preservation has become a major issue for the global cheese industry due to microbial spoilage and the effects of chemical preservatives on human health. Consumer health and environmental awareness have motivated researchers to introduce cheese products that contemplate safety, minimal processing, eco-labels, and clean labels. Scope and approaches: Preservation strategies include a) advanced technologies comprising non-thermal processing (high pressure, cold plasma, pulsed light, ultrasound) and packaging technologies (bioactive films, coating, and modified atmospheric packaging), b) direct incorporation of natural antimicrobial agents, such as mycocins, endolysins, lactic acid bacteria and their bacteriocins and c) application of various plant extracts, essential oils and propolis. Key findings and conclusion: Advanced technologies have shown broad-spectrum antimicrobial action with a minimal adverse effect on cheese quality. Methods such as the direct addition of plant extracts negatively affect cheese texture, sensory and physicochemical properties. However, encapsulated and film forms are known to minimize these drawbacks. This review comprehends the sustainable cheese preservation strategies, their effectiveness in shelf-life extension, and physiochemical and quality attributes of cheese post-preservation. Overall, this review can benefit the cheese industry by enhancing market value, consumer satisfaction, and environmental well-being.
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An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications
(2022-08-29)
Dave, Jaydeep Pinakin
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Moula Ali, Ali Muhammed
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Bavisetty, Sri Charan Bindu
Purpose: The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value. Design/methodology/approach: Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems. Findings: Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties. Originality/value: Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others.
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Fermented fish products and health aspects
(2022-01-01)
Sharma, Basista Rabina
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Moula Ali, Ali Muhammed
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Bavisetty, Sri Charan Bindu
Fermented fish and other aquatic fermented products are unique in terms of nutritional value and sensory attributes, thereby holding a high demand around the globe. Based on the geological significance, Southeast Asia dominates various traditional fermented fish products compared to European countries owing to the availability of a wide range of raw materials. Generally, fermentation is known to have an important role in preserving nutrients, improving textural and flavor properties of fish. Primarily, this could depend on the types of fermentation methods (spontaneous and non-spontaneous) and quality of raw material employed. During fermentation, the enzyme activity influenced by the interaction of various native or selective microflora has been correlated to generate diversified bioactive compounds. Some of these compounds are known to exhibit numerous health benefits and are termed “bioactive compounds.” In addition, these bioactive compounds are known to show a protective or preventive role against various diseases. Concerning this, the present chapter aims to provide information on fermented fish and other aquatic fermented products based on the geographic distribution, their traditional significance and types of fermentation processes, microbiome involved, bioactive compounds pertaining fermentation process, and various health benefits such as antioxidant, antidiabetic, anticancer properties, etc.
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Purification, physicochemical properties, and statistical optimization of fibrinolytic enzymes especially from fermented foods: A comprehensive review
(2020-11-15)
Moula Ali, Ali Muhammed
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Bavisetty, Sri Charan Bindu
Fibrinolytic enzymes are proteases responsible for cleavage of fibrin mesh in thrombus clots, which are the primary causative agents in cardiovascular diseases. Developing safe, effective and cheap thrombolytic agents are important for prevention and cure of thrombosis. Although a wide variety of sources have been discovered for fibrinolytic enzymes, only few of them have been employed in clinical and therapeutic applications due to the drawbacks such as high cost of production, low stability of enzyme or therapeutic side effects. However, the discovery of new fibrinolytic enzymes requires complex purification stages and characterization, which gives an insight into their diverse modes of action. Post-discovery, approaches such as a) statistical optimization for fermentative bioprocessing and b) genetic engineering are advantageous in providing economic viability by finding simple and cost-effective medium, strain development with sufficient nutrient supplements for stable and high-level production of recombinant enzyme. This review provides a comprehensive understanding of different sources, purification techniques, production through genetic engineering approaches and statistical optimization of fermentation parameters as proteases have a wide variety of industrial and biotechnological applications making 60% of total enzyme market worldwide. New strategies targeting increased enzyme yields, non-denaturing environments, improved stability, enzyme activity and strain improvement have been discussed.
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Antimicrobial resistance: more than 70 years of war between humans and bacteria
(2020-09-02)
Nadeem, Syeda Fatima
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Gohar, Umar Farooq
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Tahir, Syed Fahad
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Mukhtar, Hamid
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Pornpukdeewattana, Soisuda
Development of antibiotic resistance in bacteria is one of the major issues in the present world and one of the greatest threats faced by mankind. Resistance is spread through both vertical gene transfer (parent to offspring) as well as by horizontal gene transfer like transformation, transduction and conjugation. The main mechanisms of resistance are limiting uptake of a drug, modification of a drug target, inactivation of a drug, and active efflux of a drug. The highest quantities of antibiotic concentrations are usually found in areas with strong anthropogenic pressures, for example medical source (e.g., hospitals) effluents, pharmaceutical industries, wastewater influents, soils treated with manure, animal husbandry and aquaculture (where antibiotics are generally used as in-feed preparations). Hence, the strong selective pressure applied by antimicrobial use has forced microorganisms to evolve for survival. The guts of animals and humans, wastewater treatment plants, hospital and community effluents, animal husbandry and aquaculture runoffs have been designated as “hotspots for AMR genes” because the high density of bacteria, phages, and plasmids in these settings allows significant genetic exchange and recombination. Evidence from the literature suggests that the knowledge of antibiotic resistance in the population is still scarce. Tackling antimicrobial resistance requires a wide range of strategies, for example, more research in antibiotic production, the need of educating patients and the general public, as well as developing alternatives to antibiotics (briefly discussed in the conclusions of this article).
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