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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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Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process
(2025-01-01)
Dave, Jaydeep
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Kumar, Nishant
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Upadhyay, Ashutosh
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Purba, Daniel Tua
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Kudre, Tanaji
Traditional wet rendering leads to the degradation of polyunsaturated fatty acids in fish oil. Therefore, we combined this method with high-shear homogenization and high-frequency ultrasound to extract oil from Clarias magur visceral biomass. This way, we aimed to achieve higher oil yield, shorter extraction times, and a better preservation of polyunsaturated fatty acids. High-shear homogenization and high-frequency ultrasound increased the oil yields by 9.17 and 10.55%, respectively, compared to traditional wet rendering. The oil quality was also improved, with lower acid and peroxide values. Scanning electron microscopy confirmed enhanced cell disruption for increasing the oil extraction efficiency. Fourier transfer infrared spectroscopy also proved the efficacy of homogenization and ultrasound pretreatment in enhancing the extraction of polyunsaturated fatty acids from C. magur visceral biomass. Their content showed a significant variation among different extraction methods. Specifically, the high-frequency ultrasound method resulted in a notable 15.1% increase, while the high-shear homogenization method demonstrated a significant 13.3% increase, compared to the wet rendering method (control). The oil extracted by the high-frequency ultrasound method demonstrated a 7.5% increase in eicosatetraenoic acid and a 11.7% increase in docosahexaenoic acid, as compared to the oil obtained from the control method. High-shear homogenization and high-frequency ultrasound shortened the extraction time and reduced the temperature requirements for oil extraction from wet biomass. These techniques have potential for efficient fish oil extraction, valuable in the healthcare and food industries.
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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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Survival of probiotics Lactobacillus acidophilus TISTR1338 in a synbiotic-supplemented plant-based protein powder under various pH and temperatures
(2024-09-01)
Ardsiri, Panisa
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Chaoruangrit, Araya
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Pongsetkul, Jaksuma
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Bavisetty, Sri Charan Bindu
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Piewthongngam, Kullapapruk
The demand of plant-based protein has been remarkably increased, leading to the development of various plant-based protein products. Supplementation of synbiotic is an effective approach to improve food function. This study aimed to develop the formulation of plant-based protein product supplemented with synbiotic which provides high survivability of probiotic through various harsh conditions. Pea protein isolate (PPI), inulin, and glycerol at ratio 2:1:1 was supplemented with probiotic strain (Lactobacillus acidophilus TISTR1388) to develop as encapsulated synbiotic plant-based protein powder (SPBP). The developed formulation provided probiotic survival rate after freeze-drying and gastro-intestinal (GI) tract conditions at 95.0±2.1% and 62.4±6.1%, respectively. Whereas, probiotic as free-cells showed survival rate after freeze-drying at 78.9±0.4% and no survival cell was observed after GI tract digestion. Scanning Electron Microscope (SEM) analysis demonstrated SPBP's remarkable capacity to perfectly entrap probiotic cells with no visible cell damage. Herein, the stability of the SPBP was tested through various pH levels (3, 5, 7, and 9) and temperature levels (6±2°C, 26±2°C, and 55±2°C) in order to investigate the possibility of applying this product to various food categories. Results showed that developed SPBP survived through all tested pH and temperature levels for 3 h at least 88.9±6.6%. Shelf-life evaluation showed that SPBP provided survival rate of probiotic cells up to 96.2±2.4% an a<inf>w</inf> of 0.09±0.01 after 12 weeks of refrigerated storage. Overall, results revealed that SPBP had a strong possibility of being employed as a probiotic stabilizer that may be further developed for a functional food product.
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Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production
(2024-01-01)
Maser, Wahyu Haryati
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Maiyah, Nur
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Karnjanapratum, Supatra
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Nukthamna, Pikunthong
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Thompson, Anthony Keith
Here we test a method of incorporating of plant extracts into popular snack foods to help control diabetes. Since some fresh vegetables contain antidiabetic compounds, ultrasound-assisted extraction was used to optimize their extraction of from spring onions, bunching onions, and celery for later incorporation into crackers. We compared various concentrations of ethanol used during extraction, after which they were exposed to an ultrasound processor whose amplitude and sonication time were also varied. The optimal extraction conditions were found to be an ethanol concentration of 44.08%, an amplitude of 80%, and a sonication time of 30 min. This resulted in the highest level of α-glucosidase inhibitory activity (i.e., 1,449.73 mmol ACE/g) and the highest extraction yield (i.e., 24.16%). The extract produced from these optimum conditions was then used as a constituent component of crackers at 0.625%, 1.25%, or 2.5% w/w. These biscuits were then produced at baking temperatures of 140°C, 150°C, or 160°C. We then measured the physical characteristics and bioactivities of sample biscuits from each treatment. We found that biscuits containing 2.5% vegetable combination extract and baked at 140°C had the highest total phenolic content, the strongest antioxidant performance, and showed the most substantial antidiabetic and antiobesity effects. Here we establish conditions for the effective extraction of antidiabetic functional ingredients via ultrasound from green leafy vegetables. We also provide a method of using these ingredients to prepare crackers with the aim of developing a functional antidiabetic snack food.
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Ultrasonication on Collagen Yield, Physiochemical and Structural Properties from Seabass (Lates Calcarifer) Scales as Affected by Pretreatment and Extraction Conditions
(2024-01-01)
Bavisetty, Sri Charan Bindu
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Karnjanapratum, Supatra
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Dave, Jaydeep
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Purba, Daniel Tua
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Kudre, Tanaji
This research explored the use of ultrasound as a pretreatment and extraction assisted process for extraction of collagen from seabass scales. Both acid-soluble (AC) and pepsin-soluble collagens (PC) were extracted with ultrasonication at different extraction times (24 and 48 h). Ultrasound pretreatment (PU) and ultrasound-assisted extraction (UE) notably improved AC extraction yields over 48 hours, registering 2.12% and 4.62%, respectively. The highest yield for PC, 21.85%, was achieved with 48 hours of ultrasound assisted extraction. Protein analysis verified the extracted collagens as type I, indicated by the presence of specific α and β chains. Further, FTIR spectra confirmed collagen's presence in all samples through distinct amide band peaks. Interestingly, ultrasound processes marginally reduced AC's thermal stability while boosting PC's thermal stability, especially when combined with pepsin treatment. Moreover, CD spectroscopy showed the preserved native structure of collagen across all samples. The ultrasound method increased collagen extraction yields and retained its structural integrity. These outcomes are pivotal for advancing collagen extraction methods in the biomedical and food sectors.
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Investigating the impact of wet rendering (solventless method) on PUFA-rich oil from catfish (Clarias magur) viscera
(2024-01-01)
Dave, Jaydeep
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Ali, Ali Muhammed Moula
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Kumar, Nishant
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Nagarajan, Muralidharan
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Kieliszek, Marek
Catfish (Clarias magur) is a popular freshwater fish food worldwide. The processing of this fish generates a significant amount of waste, mainly in the form of viscera, which constitutes around 10–12% of the fish’s total weight. This study was focused on extracting polyunsaturated fatty acid (PUFA)-rich oil from catfish viscera, aiming to enhance the extraction process and make the production of oil and handling of fish byproducts more cost-effective. The wet reduction method, a solvent-free approach, was used for extraction, with yield optimization done via the Box–Behnken design. The resulting oil was evaluated for its oxidative quality and chemical characteristics. The optimal conditions for the wet rendering process were as follows: viscera to water ratio, 1:0.5 (w/v); temperature, 90℃; and time, 20 min, yielding 12.40 g/100 g of oil. The oil extracted under optimal wet rendering conditions had quality and oxidative stability comparable to solvent extraction and fewer secondary oxidation compounds. This oil had a higher PUFA content, specifically a 4:1 ratio of omega 6 to omega 3. Such oil, derived from catfish viscera, is suitable for the food industry due to its solvent-free extraction method.
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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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Effect of different extraction solvents on the yield and enzyme inhibition (α-amylase, α-glucosidase, and lipase) activity of some vegetables
(2023-01-01)
Maser, Wahyu Haryati
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Maiyah, Nur
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Nagarajan, Muralidharan
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Kingwascharapong, Passakorn
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Senphan, Theeraphol
Maser WH, Maiyah N, Nagarajan M, Kingwascharapong P, Senphan T, Ali AMM, Bavisetty SCB. 2023. Effect of different extraction solvents on the yield and enzyme inhibition (α-amylase, α-glucosidase, and lipase) activity of some vegetables. Biodiversitas 24: 3320-3331. The present study investigated the in vitro inhibition of α-amylase, α-glucosidase, and lipase, and antioxidant activities (DPPH, metal chelating, and FRAP) of Allium cepa L., Apium graveolens L., Coriandrum sativum L., and Petroselinum crispum (Mill.) Fuss using solvent 80% ethanol, absolute ethanol, acetone, methanol, n-hexane, chloroform, and hot water. The total phenolic content (TPC) and the FTIR and GC-MS characterization spectra were compared with the activities. The TPC of 80% ethanol extract in A. graveolens L. was the highest among the extracts, with 23.78 mg GAE/g extract. The 80% ethanol extract exhibited the most potent antioxidant activity on DPPH radical scavenging (A. graveolens, 125.57 mg AEAC/g extract), metal chelating (C. sativum, 92.85 mg EECC/g extract), and FRAP activities (C. sativum, 46.98 mg AEAC/g extract). The 80% ethanol extract showed the highest anti-α-amylase (P. crispum, 30.61 mmol ACE/g extract) and anti-α-glucosidase (A. cepa, 595.28 mmol ACE/g extract) activities. In comparison, the absolute ethanol extract of C. sativum showed the highest anti-lipase activity (42.10% inhibition). According to the FTIR spectra, the 80% ethanol extract of the four green leafy vegetables is predicted to have several active compounds. GC-MS identified the compounds responsible for the activity. Studies on the recovery potential of active compounds as oral agents to treat diabetes mellitus with certain solvents are very useful in producing oral agents and functional foods to prevent diabetes mellitus.
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Effect of different drying methods on phenolic content, antioxidant, antidiabetic, anti-obesity, and inhibition kinetic properties of selective green leafy vegetables
(2023-01-01)
Maser, Wahyu Haryati
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Karnjanapratum, Supatra
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Kingwascharapong, Passakorn
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Venkatachalam, Karthikeyan
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Ali, Ali Muhammed Moula
The present study assessed the impact of dehydration drying, oven drying, and freeze drying on Total Phenolic Content (TPC), antioxidant activities (DPPH, metal chelating, and FRAP), and the inhibition activity of α-amylase, α-glucosidase, and lipase in selected green leafy vegetables, namely celery (Apium graveolens L.), coriander (Coriandrum sativum L.), parsley (Petroselinum crispum (Mill.) Fuss), and spring onion (Allium cepa L.). FTIR analysis was conducted to examine the functional groups, GC-MS was utilized to characterize the compounds, and a kinetic study of α-glucosidase inhibition was undertaken to assess its inhibitory mode as an antidiabetic agent. Freeze drying exhibited the highest extraction yield (17.89% to 26.15%). However, freeze-drying showed lower drying efficiency, TPC, and bioactivities. Oven drying showed the highest bioactivities, including antioxidant and enzyme inhibitory activities. Spring onion demonstrated the highest bioactivity with dehydration drying, particularly in α-glucosidase inhibitory activity. The results notified that oven drying can be highly suitable for green leafy vegetables with thinner structures, facilitating an efficient drying process. On the other hand, dehydration drying is better suited for thicker green leafy vegetables with the appropriate heat pump intensity. The results for bioactivities were aligned with the observed inhibition mechanism, functional groups, and bioactive compounds in the samples analyzed via FTIR and GC-MS analysis. Therefore, selecting the drying method for a specific sample should consider its unique characteristics to ensure optimal bioactivity.

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