http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/1075 2026-05-02T22:36:34Z 2026-05-02T22:36:34Z Kumar, Saurav http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/1088 2025-10-21T07:32:41Z 2011-07-29T00:00:00Z

Title: Cytotoxicity and antioxidant activity of 5-(2,4-dimethylbenzyl)pyrrolidin-2-one extracted from marine Streptomyces VITSVK5 spp. Authors: Kumar, Saurav Abstract: The aim of the present study was to evaluate the cytotoxicity and antioxidant activity of 5-(2,4-dimethylbenzyl)pyrrolidin-2-one (DMBPO) extracted from marine Streptomyces VITSVK5 spp. The strain was isolated from sediment samples collected at the Marakkanam coast of Bay of Bengal, India. Systematic screening of isolates for anti-Aspergillus activity resulted in the identification of Streptomyces species designated as Streptomyces VITSVK5 spp. Bioactivity guided extraction and purification yielded a compound 5-(2,4-dimethylbenzyl)pyrrolidin-2-one (DMBPO) and was tested for cytotoxicity and antioxidant activity. The structure of the extracted compound was established by spectroscopic studies and identified as 5-(2,4-dimethylbenzyl)pyrrolidin-2-one (DMBPO). DMBPO exhibited cytotoxic activity on HEP 2 and Hep G2 cell lines with the IC50 value of 2.8 lg/ml and 8.3 lg/ml, respectively, as compared to Vero cell line (22.6). DMBPO showed the hemolytic EC50 value of 288 lg/ml on human erythrocytes. DMBPO treatment showed fewer (31.7%) aberrations, gaps and chromatid breaks as compared to untreated controls (27.8%) of human chromosomes. DMBPO also exhibited significant (44.13% at 5 lg/ml DMBPO) DPPH radical scavenging activity and total antioxidant activity (50.10% at 5 lg/ml DMBPO). The results of this study showed that DMBPO is cytotoxic to cancer cells and possesses antioxidant property

2011-07-29T00:00:00Z Kumar, Saurav http://pucir.inflibnet.ac.in:8080/jspui/handle/123456789/1076 2025-10-21T06:54:41Z 2023-11-07T00:00:00Z

Title: Recent Advances in the Detection of Food Toxins Using Mass Spectrometry Authors: Kumar, Saurav Abstract: Edibles are the only source of nutrients and energy for humans. However, ingredients of edibles have undergone many physicochemical changes during preparation and storage. Aging, hydrolysis, oxidation, and rancidity are some of the major changes that not only change the native flavor, texture, and taste of food but also destroy the nutritive value and jeopardize public health. The major reasons for the production of harmful metabolites, chemicals, and toxins are poor processing, inappropriate storage, and microbial spoilage, which are lethal to consumers. In addition, the emergence of new pollutants has intensified the need for advanced and rapid food analysis techniques to detect such toxins. The issue with the detection of toxins in food samples is the nonvolatile nature and absence of detectable chromophores; hence, normal conventional techniques need additional derivatization. Mass spectrometry (MS) offers high sensitivity, selectivity, and capability to handle complex mixtures, making it an ideal analytical technique for the identification and quantification of food toxins. Recent technological advancements, such as high-resolution MS and tandem mass spectrometry (MS/MS), have significantly improved sensitivity, enabling the detection of food toxins at ultralow levels. Moreover, the emergence of ambient ionization techniques has facilitated rapid in situ analysis of samples with lower time and resources. Despite numerous advantages, the widespread adoption of MS in routine food safety monitoring faces certain challenges such as instrument cost, complexity, data analysis, and standardization of methods. Nevertheless, the continuous advancements in MS-technology and its integration with complementary techniques hold promising prospects for revolutionizing food safety monitoring. This review discusses the application of MS in detecting various food toxins including mycotoxins, marine biotoxins, and plant-derived toxins. It also explores the implementation of untargeted approaches, such as metabolomics and proteomics, for the discovery of novel and emerging food toxins, enhancing our understanding of potential hazards in the food supply chain.

2023-11-07T00:00:00Z