R. K. Anushree

Parbhani Shakti, India's first biofortified sorghum variety, has been developed to address widespread micronutrient deficiencies and to improve the nutritional status of populations dependent on millets and cereals. This study aimed to evaluate and compare the physico-chemical, dimensional, functional, and nutritional properties of Parbhani Shakti with a local control sorghum variety, while also examining the effect of selected pre-treatments—roasting, popping, malting and malting + thermal steaming effects on its nutritional quality and antinutritional content by following standard procedures. Dimensional analysis revealed that Parbhani Shakti had significantly greater grain length (4.47 mm), sphericity (89.34%) and surface area (33.16 mm²), indicating superior grain structure and processing suitability. Functional attributes such as hydration capacity, swelling capacity, and bulk density also showed improvements in Parbhani Shakti compared to the control. Color values (L*, a*, b*) further confirmed better visual appeal and possible consumer acceptance. Although differences in thousand grain weight and swelling index were not statistically significant, Parbhani Shakti demonstrated consistently better overall functionality. Among the various pre-treatments applied, malting was found to be the most effective in improving the nutritional profile. It significantly increased protein (10.87 g/100 g), calcium (19.12 mg/100 g), iron (7.94 mg/100 g), and magnesium contents, while notably reducing tannins (2.11 mg TAE/100 g) and phytates (1.85 mg/100 g). These changes are nutritionally desirable and suggest enhanced bioavailability of essential nutrients. The study concludes that Parbhani Shakti sorghum, especially when subjected to malting, can serve as a functional, nutrient-rich and techno economic feasible method suitable for developing health-oriented food products. Its adoption and utilization can play a crucial role in supporting food and nutrition security, especially in regions vulnerable to malnutrition and dietary inadequacies.

Antimicrobial peptides (AMPs) are essential components of the innate immune system, present across a spectrum of organisms. Their versatility lies in their ability to effectively inhibit a wide range of pathogens including bacteria, fungi, parasites, and viruses. As the challenge of antibiotic resistance escalates and concerns surrounding antibiotic use grow, AMPs have emerged as promising alternatives. Their applications span diverse domains such as medicine, agriculture, food production, animal husbandry, and aquaculture, primarily due to their efficacy against resistant pathogens, signifying their crucial role in combating infections. Beyond their antimicrobial properties, research illuminates their intricate involvement in the immune response network. These peptides impact crucial processes including cytokine release, chemotaxis, wound healing, angiogenesis and the activation of the adaptive immune system. This comprehensive review delves into the multifaceted realm of AMPs, encompassing their classification, varied applications across industries and notably, their significance in diverse disease conditions like infections, skin diseases, cancer, oral diseases, lung diseases and cardiovascular ailments. Special attention is directed towards current advancements in clinical applications of peptide-based therapeutics, offering invaluable insights into their potential future integration within clinical settings.