Sweta Kumari

The present research paper is a feminist exploration of the critically acclaimed Hindi film, Bhumika (1977), set against the backdrop of Indian film industry, directed by Shyam Benegal, starring Smita Patil, Amol Palekar, Anant Nag, Naseeruddin Shah and Amrish Puri. The purpose of this study is to unveil gender stereotypes through the film narrative Bhumika from the feminist perspective. Besides, it delves mainly into the life and struggle of the female protagonist and a celebrated actress, Usha, who searches for her identity in a patriarchal realm. Hence, in the film Bhumika, Usha’s journey projects societal confinement and oppression as her image is an embodiment of her struggles against gender roles, showcasing how women were often silenced and how they were limited to their choices. Though, her narrative reflects the need for women’s empowerment in such a male chauvinistic world. With an application of feminist theories, the paper unearths how the film Bhumika is evident for both to reflect and to challenge the existing traditional gender norms in Indian Society. Apart from these, it examines Usha’s journey in terms of power and sexuality, highlighting her multifaceted role as a lens to investigate broader social causes. Thus, the findings of the study help for a better understanding of the intersection of cinema, gender, and society across the world highlighting the role of cinema as a medium for feminist discourse and social critique.

Research background. Soybean (Glycine max (L.) Merr) is a nutrient-rich crop with a high protein content and various bioactive compounds with health-promoting properties. Nevertheless, it is poorly accepted as a food by consumers due to its off-flavour. Due to the ubiquitous presence of isoflavones in soybeans, their inherent antioxidant potential and inhibitory effect on lipoxygenase activity, their sensory properties are currently being considered to mitigate the off-flavour. Experimental approach. In the present study, the content and composition of isoflavones in 17 soybean cultivars are determined. The correlation between the isoflavone mass fraction and lipid peroxidation was also established, using thiobarbituric acid (TBA) value and carbonyl compound concentration as indices for the development of off-flavour. Cloning, gene expression analysis and in silico analysis of isoflavone synthase isoforms (IFS1 and IFS2) were also performed. Results and conclusions. The total isoflavone mass fraction in soybean genotypes ranged from (153.5±7.2) μg/g for PUSA 40 to (1146±43) μg/g for Bragg. There was a moderately negative correlation between the indices of off-flavour formation and the genistein/daidzein ratio (p<0.1). However, the correlation with total isoflavone mass fraction was found to be insignificant, indicating complex interactions. Higher protein-protein interactions for the predicted structure of IFS2 with other biosynthesis enzymes and its comparatively higher expression in the Bragg than that of IFS1 indicated its more important role in isoflavone synthesis. Novelty and scientific contribution. The genistein/daidzein mass ratio was found to be an important factor in controlling off-flavour. IFS2 was identified as key to produce soybeans with high isoflavone mass fraction and potentially lower off-flavour formation.

The nutritional benefits of soybean remain underutilized as the off-flavor present in it limits the consumption and acceptability among people. The aim of the present study was to unveil the effect of the phytohormones methyl jasmonate (MJ: 0, 50 μM, 1 mM, and 15 mM) and salicylic acid (SA: 0, 50 μM, 0.1 mM, and 10 mM) as elicitors on two contrasting off-flavor soybean varieties at different growth stages (1, bloom; 2, pod development; 3, seed development). The effects of two elicitors varied widely and were found to be dose dependent and growth stage independent. SA reduces the lipoxygenase (LOX) and hydroperoxide lyase (HPL) activity, which in turn resulted in reduction in the TBA number and carbonyl value in contrast to MJ. SA 0.1 mM is the most effective dose in reduction of off-flavor determining parameters and protein oxidation, and it reduces the LOX and HPL activity by 2.3- and 2.4-fold, respectively in “high off-flavor” cultivar ‘Bragg’ compared to “low off-flavor” cultivar ‘DS 2706’ which showed 1.4- and 2.1-fold, respectively. This reduction in protein oxidation is also supported by enhanced content of antioxidant enzymes. Thus, phytohormone SA can be used in reduction of off-flavor generation, more effectively than MJ treatments, in soybean.