The Experts below are selected from a list of 8661 Experts worldwide ranked by ideXlab platform
Nishima Wangoo - One of the best experts on this subject based on the ideXlab platform.
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Efficient, Green and One Pot Synthesis of Sodium Acetate Functionalized Silver Nanoparticles and Their Potential Application as Food Preservative
BioNanoScience, 2017Co-Authors: Munish Kumar, Rajni Bala, Vijay Singh Gondil, Rohit K. Sharma, D. V. S. Jain, Sanjay Chhibber, Nishima WangooAbstract:Silver nanoparticles have received a lot of attention in the past decade as efficient antimicrobial agents. However, their use as Food Preservatives is still limited. Keeping this in mind, in this study, we report the synthesis of silver nanoparticles by a cost effective and green approach using sodium acetate (a well-known low cost Food Preservative) as reducing/capping agent. The synthesized silver nanoparticles were thoroughly characterized using UV-Visible absorption spectroscopy, dynamic light scattering, zeta potential, fourier transform infrared (FT-IR) spectroscopy, proton nuclear magnetic resonance (^1H NMR) spectroscopy, and transmission electron microscopy (TEM). The morphology of the synthesized silver nanoparticles was found to be spherical in nature and the size was approximately 20 ± 2 nm as confirmed through TEM images. Further, in order to explore the potential application of sodium acetate capped silver nanoparticles as Food Preservatives, the antimicrobial activity of these nanoparticles was tested on different bacteria like Escherichia coli , methicillin-resistant Staphylococcus aureus (MRSA) , Pseudomonas aeruginosa , and Klebsiella pneumoniae . The results show that the synthesized nanoparticles are highly active on the listed bacterial strains even at very low concentrations, confirming their potential as efficient Food Preservatives.
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combating Food pathogens using sodium benzoate functionalized silver nanoparticles synthesis characterization and antimicrobial evaluation
Journal of Materials Science, 2017Co-Authors: Munish Kumar, Rajni Bala, Vijay Singh Gondil, Satish Kumar Pandey, Rohit K. Sharma, D. V. S. Jain, Sanjay Chhibber, Nishima WangooAbstract:Herein, we report the antimicrobial efficacy of sodium benzoate-functionalized silver nanoparticles synthesized via a simple method and its potential prospects as Food Preservatives. Sodium benzoate (SB) is a commonly known Food Preservative and is capable of reducing the silver salt to silver nanoparticles in high yield under facile conditions. The functionalization of SB imparts enough stability to the nanoparticles to remain dispersed in aqueous solution for long time, without the need of any other additional stabilizing agent. The nanoparticles were characterized using high-performance liquid chromatography (HPLC), atomic force microscopy (AFM), zeta potential, Fourier transform infrared spectroscopy (FT-IR), proton nuclear magnetic resonance (1H-NMR) and UV–visible spectroscopy. In order to explore its role as Food Preservative, the antimicrobial activity of sodium benzoate-capped silver nanoparticles (SB-SNPs) was tested against various Food-borne pathogenic bacteria and the results clearly indicated that the synthesized nanoparticles were highly active against the Food pathogen strains even at very low concentrations as compared to sodium benzoate alone.
Yvonne L Kapila - One of the best experts on this subject based on the ideXlab platform.
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abstract 4500 nisin zp a Food Preservative has antitumor potential for head and neck cancer and extends survival
Cancer Research, 2015Co-Authors: Pachiyappan Kamarajan, Takayuki Hayami, Bibiana Matte, Ayyalusamy Ramamoorthy, Francis P Worden, Sunil Kapila, Yang Liu, Yvonne L KapilaAbstract:Proceedings: AACR 106th Annual Meeting 2015; April 18-22, 2015; Philadelphia, PA The use of small antimicrobial agents or bacteriocins, like nisin, to treat cancer is a new approach that holds great promise. Nisin exemplifies this new approach because it has been used safely in humans for many years as a Food Preservative, and recent laboratory studies support its anti-tumor potential in head and neck cancer. Previously, we showed that nisin (2.5%, low content) has antitumor potential in head and neck squamous cell carcinoma (HNSCC) in vitro and in vivo. The current studies explored a naturally occurring variant of nisin (nisin ZP; 95%, high content) for its antitumor effects in vitro and in vivo. Nisin ZP induced the greatest level of apoptosis in HNSCC cells compared to low content nisin. HNSCC cells treated with increasing concentrations of nisin ZP exhibited increasing levels of apoptosis and decreasing levels of cell proliferation and clonogenic capacity. Nisin ZP-induced apoptosis was defined by increased ethidium bromide and acridine orange (EB/AO) staining and by increased levels of calpain-dependent PARP cleavage. Importantly, nisin ZP also induced apoptosis dose-dependently in HUVEC endothelial cells and concomitant decreases in vascular sprout formation. Nisin ZP inhibited sphere formation of HNSCC cells in vitro and tumorigenesis in vivo and long term treatment extended survival. In summary, nisin ZP exhibits greater antitumor effects than low content nisin, and thus has the potential to serve as a novel therapeutic for HNSCC. Note: This abstract was not presented at the meeting. Citation Format: Pachiyappan Kamarajan, Takayuki Hayami, Bibiana Matte, Yang Liu, Ayyalusamy Ramamoorthy, Francis P. Worden, Sunil Kapila, Yvonne Kapila. Nisin ZP, a Food Preservative, has antitumor potential for head and neck cancer and extends survival. [abstract]. In: Proceedings of the 106th Annual Meeting of the American Association for Cancer Research; 2015 Apr 18-22; Philadelphia, PA. Philadelphia (PA): AACR; Cancer Res 2015;75(15 Suppl):Abstract nr 4500. doi:10.1158/1538-7445.AM2015-4500
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nisin zp a bacteriocin and Food Preservative inhibits head and neck cancer tumorigenesis and prolongs survival
PLOS ONE, 2015Co-Authors: Pachiyappan Kamarajan, Takayuki Hayami, Bibiana Matte, Theodora E Danciu, Ayyalusamy Ramamoorthy, Francis P Worden, Sunil Kapila, Yvonne L KapilaAbstract:The use of small antimicrobial peptides or bacteriocins, like nisin, to treat cancer is a new approach that holds great promise. Nisin exemplifies this new approach because it has been used safely in humans for many years as a Food Preservative, and recent laboratory studies support its anti-tumor potential in head and neck cancer. Previously, we showed that nisin (2.5%, low content) has antitumor potential in head and neck squamous cell carcinoma (HNSCC) in vitro and in vivo. The current studies explored a naturally occurring variant of nisin (nisin ZP; 95%, high content) for its antitumor effects in vitro and in vivo. Nisin ZP induced the greatest level of apoptosis in HNSCC cells compared to low content nisin. HNSCC cells treated with increasing concentrations of nisin ZP exhibited increasing levels of apoptosis and decreasing levels of cell proliferation, clonogenic capacity, and sphere formation. Nisin ZP induced apoptosis through a calpain-dependent pathway in HNSCC cells but not in human oral keratinocytes. Nisin ZP also induced apoptosis dose-dependently in human umbilical vein endothelial cells (HUVEC) with concomitant decreases in vascular sprout formation in vitro and reduced intratumoral microvessel density in vivo. Nisin ZP reduced tumorigenesis in vivo and long-term treatment with nisin ZP extended survival. In addition, nisin treated mice exhibited normal organ histology with no evidence of inflammation, fibrosis or necrosis. In summary, nisin ZP exhibits greater antitumor effects than low content nisin, and thus has the potential to serve as a novel therapeutic for HNSCC.
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nisin an apoptogenic bacteriocin and Food Preservative attenuates hnscc tumorigenesis via chac1
Cancer Medicine, 2012Co-Authors: Kathryn Ritchie, Pachiyappan Kamarajan, Di Miao, Yvonne L KapilaAbstract:Nisin, a bacteriocin and commonly used Food Preservative, may serve as a novel potential therapeutic for treating head and neck squamous cell carcinoma (HNSCC), as it induces preferential apoptosis, cell cycle arrest, and reduces cell proliferation in HNSCC cells, compared with primary keratinocytes. Nisin also reduces HNSCC tumorigenesis in vivo. Mechanistically, nisin exerts these effects on HNSCC, in part, through CHAC1, a proapoptotic cation transport regulator, and through a concomitant CHAC1-independent influx of extracellular calcium. In addition, although CHAC1 is known as an apoptotic mediator, its effects on cancer cell apoptosis have not been examined. Our studies are the first to report CHAC1's new role in promoting cancer cell apoptosis under nisin treatment. These data support the concept that nisin decreases HNSCC tumorigenesis in vitro and in vivo by inducing increased cell apoptosis and decreased cell proliferation; effects that are mediated by activation of CHAC1, increased calcium influxes, and induction of cell cycle arrest. These findings support the use of nisin as a potentially novel therapeutic for HNSCC, and as nisin is safe for human consumption and currently used in Food preservation, its translation into a clinical setting may be facilitated.
Munish Kumar - One of the best experts on this subject based on the ideXlab platform.
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Efficient, Green and One Pot Synthesis of Sodium Acetate Functionalized Silver Nanoparticles and Their Potential Application as Food Preservative
BioNanoScience, 2017Co-Authors: Munish Kumar, Rajni Bala, Vijay Singh Gondil, Rohit K. Sharma, D. V. S. Jain, Sanjay Chhibber, Nishima WangooAbstract:Silver nanoparticles have received a lot of attention in the past decade as efficient antimicrobial agents. However, their use as Food Preservatives is still limited. Keeping this in mind, in this study, we report the synthesis of silver nanoparticles by a cost effective and green approach using sodium acetate (a well-known low cost Food Preservative) as reducing/capping agent. The synthesized silver nanoparticles were thoroughly characterized using UV-Visible absorption spectroscopy, dynamic light scattering, zeta potential, fourier transform infrared (FT-IR) spectroscopy, proton nuclear magnetic resonance (^1H NMR) spectroscopy, and transmission electron microscopy (TEM). The morphology of the synthesized silver nanoparticles was found to be spherical in nature and the size was approximately 20 ± 2 nm as confirmed through TEM images. Further, in order to explore the potential application of sodium acetate capped silver nanoparticles as Food Preservatives, the antimicrobial activity of these nanoparticles was tested on different bacteria like Escherichia coli , methicillin-resistant Staphylococcus aureus (MRSA) , Pseudomonas aeruginosa , and Klebsiella pneumoniae . The results show that the synthesized nanoparticles are highly active on the listed bacterial strains even at very low concentrations, confirming their potential as efficient Food Preservatives.
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combating Food pathogens using sodium benzoate functionalized silver nanoparticles synthesis characterization and antimicrobial evaluation
Journal of Materials Science, 2017Co-Authors: Munish Kumar, Rajni Bala, Vijay Singh Gondil, Satish Kumar Pandey, Rohit K. Sharma, D. V. S. Jain, Sanjay Chhibber, Nishima WangooAbstract:Herein, we report the antimicrobial efficacy of sodium benzoate-functionalized silver nanoparticles synthesized via a simple method and its potential prospects as Food Preservatives. Sodium benzoate (SB) is a commonly known Food Preservative and is capable of reducing the silver salt to silver nanoparticles in high yield under facile conditions. The functionalization of SB imparts enough stability to the nanoparticles to remain dispersed in aqueous solution for long time, without the need of any other additional stabilizing agent. The nanoparticles were characterized using high-performance liquid chromatography (HPLC), atomic force microscopy (AFM), zeta potential, Fourier transform infrared spectroscopy (FT-IR), proton nuclear magnetic resonance (1H-NMR) and UV–visible spectroscopy. In order to explore its role as Food Preservative, the antimicrobial activity of sodium benzoate-capped silver nanoparticles (SB-SNPs) was tested against various Food-borne pathogenic bacteria and the results clearly indicated that the synthesized nanoparticles were highly active against the Food pathogen strains even at very low concentrations as compared to sodium benzoate alone.
Éder Tadeu Gomes Cavalheiro - One of the best experts on this subject based on the ideXlab platform.
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Thermal behavior of Food Preservative sorbic acid and its derivates
Food chemistry, 2020Co-Authors: J.h.f. De Jesus, I.m. Szilágyi, G. Regdon, Éder Tadeu Gomes CavalheiroAbstract:Abstract Sorbic acid and its potassium and calcium salts used as Food Preservatives and sorbic chloride were submitted to thermal analysis in order to characterize their thermal behavior on heating and cooling processes, using TG/DTG/DTA, TG-MS, DSC, hot stage microscopy and DRX analysis. Sorbic acid melted and decomposed under dynamic heating. Under isothermal it sublimated without decomposition before melting (T
Pachiyappan Kamarajan - One of the best experts on this subject based on the ideXlab platform.
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abstract 4500 nisin zp a Food Preservative has antitumor potential for head and neck cancer and extends survival
Cancer Research, 2015Co-Authors: Pachiyappan Kamarajan, Takayuki Hayami, Bibiana Matte, Ayyalusamy Ramamoorthy, Francis P Worden, Sunil Kapila, Yang Liu, Yvonne L KapilaAbstract:Proceedings: AACR 106th Annual Meeting 2015; April 18-22, 2015; Philadelphia, PA The use of small antimicrobial agents or bacteriocins, like nisin, to treat cancer is a new approach that holds great promise. Nisin exemplifies this new approach because it has been used safely in humans for many years as a Food Preservative, and recent laboratory studies support its anti-tumor potential in head and neck cancer. Previously, we showed that nisin (2.5%, low content) has antitumor potential in head and neck squamous cell carcinoma (HNSCC) in vitro and in vivo. The current studies explored a naturally occurring variant of nisin (nisin ZP; 95%, high content) for its antitumor effects in vitro and in vivo. Nisin ZP induced the greatest level of apoptosis in HNSCC cells compared to low content nisin. HNSCC cells treated with increasing concentrations of nisin ZP exhibited increasing levels of apoptosis and decreasing levels of cell proliferation and clonogenic capacity. Nisin ZP-induced apoptosis was defined by increased ethidium bromide and acridine orange (EB/AO) staining and by increased levels of calpain-dependent PARP cleavage. Importantly, nisin ZP also induced apoptosis dose-dependently in HUVEC endothelial cells and concomitant decreases in vascular sprout formation. Nisin ZP inhibited sphere formation of HNSCC cells in vitro and tumorigenesis in vivo and long term treatment extended survival. In summary, nisin ZP exhibits greater antitumor effects than low content nisin, and thus has the potential to serve as a novel therapeutic for HNSCC. Note: This abstract was not presented at the meeting. Citation Format: Pachiyappan Kamarajan, Takayuki Hayami, Bibiana Matte, Yang Liu, Ayyalusamy Ramamoorthy, Francis P. Worden, Sunil Kapila, Yvonne Kapila. Nisin ZP, a Food Preservative, has antitumor potential for head and neck cancer and extends survival. [abstract]. In: Proceedings of the 106th Annual Meeting of the American Association for Cancer Research; 2015 Apr 18-22; Philadelphia, PA. Philadelphia (PA): AACR; Cancer Res 2015;75(15 Suppl):Abstract nr 4500. doi:10.1158/1538-7445.AM2015-4500
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nisin zp a bacteriocin and Food Preservative inhibits head and neck cancer tumorigenesis and prolongs survival
PLOS ONE, 2015Co-Authors: Pachiyappan Kamarajan, Takayuki Hayami, Bibiana Matte, Theodora E Danciu, Ayyalusamy Ramamoorthy, Francis P Worden, Sunil Kapila, Yvonne L KapilaAbstract:The use of small antimicrobial peptides or bacteriocins, like nisin, to treat cancer is a new approach that holds great promise. Nisin exemplifies this new approach because it has been used safely in humans for many years as a Food Preservative, and recent laboratory studies support its anti-tumor potential in head and neck cancer. Previously, we showed that nisin (2.5%, low content) has antitumor potential in head and neck squamous cell carcinoma (HNSCC) in vitro and in vivo. The current studies explored a naturally occurring variant of nisin (nisin ZP; 95%, high content) for its antitumor effects in vitro and in vivo. Nisin ZP induced the greatest level of apoptosis in HNSCC cells compared to low content nisin. HNSCC cells treated with increasing concentrations of nisin ZP exhibited increasing levels of apoptosis and decreasing levels of cell proliferation, clonogenic capacity, and sphere formation. Nisin ZP induced apoptosis through a calpain-dependent pathway in HNSCC cells but not in human oral keratinocytes. Nisin ZP also induced apoptosis dose-dependently in human umbilical vein endothelial cells (HUVEC) with concomitant decreases in vascular sprout formation in vitro and reduced intratumoral microvessel density in vivo. Nisin ZP reduced tumorigenesis in vivo and long-term treatment with nisin ZP extended survival. In addition, nisin treated mice exhibited normal organ histology with no evidence of inflammation, fibrosis or necrosis. In summary, nisin ZP exhibits greater antitumor effects than low content nisin, and thus has the potential to serve as a novel therapeutic for HNSCC.
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nisin an apoptogenic bacteriocin and Food Preservative attenuates hnscc tumorigenesis via chac1
Cancer Medicine, 2012Co-Authors: Kathryn Ritchie, Pachiyappan Kamarajan, Di Miao, Yvonne L KapilaAbstract:Nisin, a bacteriocin and commonly used Food Preservative, may serve as a novel potential therapeutic for treating head and neck squamous cell carcinoma (HNSCC), as it induces preferential apoptosis, cell cycle arrest, and reduces cell proliferation in HNSCC cells, compared with primary keratinocytes. Nisin also reduces HNSCC tumorigenesis in vivo. Mechanistically, nisin exerts these effects on HNSCC, in part, through CHAC1, a proapoptotic cation transport regulator, and through a concomitant CHAC1-independent influx of extracellular calcium. In addition, although CHAC1 is known as an apoptotic mediator, its effects on cancer cell apoptosis have not been examined. Our studies are the first to report CHAC1's new role in promoting cancer cell apoptosis under nisin treatment. These data support the concept that nisin decreases HNSCC tumorigenesis in vitro and in vivo by inducing increased cell apoptosis and decreased cell proliferation; effects that are mediated by activation of CHAC1, increased calcium influxes, and induction of cell cycle arrest. These findings support the use of nisin as a potentially novel therapeutic for HNSCC, and as nisin is safe for human consumption and currently used in Food preservation, its translation into a clinical setting may be facilitated.