Peer Reviewed Journal Articles (National) (B&N)

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ANALGESIC AND ANTI-INFLAMMATORY ACTIVITIES OF LIVER OILS OF FOUR SHARK SPECIES FROM INDIAN EEZ
(WILEY, 2008) MATHEW, MATHEN; MATHEW, SUSEELA; NAIR ASHOK KUMAR, KESAVAN; ANANDAN, RANGASAMY
The analgesic and anti-inflammatory properties of liver oils of four different sharks, namely Neohariotta raleighana, Centrosymnus crepidater, Apristurus indicus and Centrophorus scalpratus, captured from the Arabian Sea and the Indian Ocean were evaluated. While the analgesic property was determined using the acetic acid-induced mouse writhings and hot-plate reaction time, the anti-inflammatory activity was evaluated using the formalin-induced rat-paw edema. The oils examined were found to possess significant (P < 0.05) analgesic activity against acetic acid-induced writhings and hot-plate reaction in mice. In the formalin-induced edema, a significant (P < 0.05) inhibition of inflammation was observed between the 2nd and 4th hour showing 58–65% inhibition. These results suggest that liver oils of sharks from Indian waters are effective as analgesic and anti-inflammatory agents. The role of lipid components (squalene, alkylglycerols and polyunsaturated fatty acids) on anti-inflammatory and antinociceptive properties is highlighted. Inhibition of the synthesis of prostaglandins and other inflammatory mediators which probably account for the properties is discussed.
Angiotensin-I converting enzyme (ACE) Inhibitory and Antioxidant peptides from Seafood Processing Waste
(Society of Fisheries Techologies(India), 2021) Pavan Kumar, D; Elavarasan, K; Shamasundar, B.A; Anandan, R; Mathew,Suseela; Ravishankar, C.N
Bioactive peptides are oligopeptides that contain 2–20 amino acid residues that can exhibit beneficial nutritional and physiological effects on human health. Protein hydrolysates or peptides derived from sea food processing waste with bioactive properties have been reported from different waste such as skin, fin, viscera, bone and air bladder. In vitro and controlled enzymatic hydrolysis of sea food processing waste using commercial enzymes as well as digestive proteases are the most employed for hydrolysis. The antihypertensive and antioxidant activities of bioactive peptides are influenced by several factors such as amino acid composition, hydrophobic amino acid residues, sequence and size. Most of the antihypertensive and antioxidant bioactive peptides from seafood have been investigated using in vitro and in vivo cell culture and animal models. This short review provides a comprehensive information of antihypertensive and antioxidant bioactive peptides from fish and fishery waste.
Anti-viral properties of carrageenan, a sulphated polysaccharide derived from marine red algae against Covid 19 (SARS-CoV-2) infection- Future prospective
(IJSEAS, 2021) P, Amruth; P., Akshay; Jacob M., Rosemol; Anandan, R.; Mathew, Suseela
The novel coronavirus (nCoV) disease COVID-19, triggered by SARS-CoV-2 is a major threat caused to the public health in the 21th century. Combating the same is a herculean challenge for the scientific world. This is represented as the third corona virus outbreak in preceding 20 years, followed by SARS (2002- 2003) and MERS (2012). However, there is no clinically effective drugs against COVID-19 virus infection. For International medical community, development of effective drugs to avoid and cure a viral attack is an urgent requisite during this time. As a consequence, we have piloted an organised review presenting the anti-viral prospective of carrageenan, a sulphated galactan derived from red seaweed. Sulphated polysaccharides are demonstrated as potential antiviral that can intrude the initial stages of viral infections, have wide prospects in anti-corona virus applications. Carrageenan and its oligosaccharides are well reported for its anti-viral properties; chiefly via the obstruction of the attachment stage of virus. The current review presents the survey of antiviral prospective of carrageenan and aims to provide new approach to researchers for exploring seaweed polysaccharides to develop effective therapy against strains of SARS-CoV-2 virus.
Antioxidant Defence of Dietary Squalene Supplementation on n-3 Poly Unsaturated Fatty Acids (PUFA)-Mediated Oxidative Stress in Young and Aged Rats
(Society of Fisheries Technologists (India), Cochin, 2015, 2015) Obulesu, T.; Anandan, R.; Mathew, S.; Ganesan, B.; Krishna, G.; Lakra, W. S.; Asha, K.K.
Oxidative stress-induced aberrations in fatty acid composition of central nervous system during progression of aging are known to alter homeostatic processes of the whole organism. Antioxidants that accumulate in brain and neural tissue are potential candidates for prevention or treatment of disorders involving oxidative damage during disease progression. In the present study, an attempt was made to examine the antioxidant effect of squalene against n-3 polyunsaturated fatty acids (PUFA)-mediated oxidative stress in young and aged rats with respect to the changes in lipid peroxidation, enzymatic and non-enzymatic antioxidant status. Dietary co-intake of squalene significantly attenuated n-3 PUFA mediated oxidative stress in different regions of brain tissue of young and aged rats and maintained the cerebral antioxidant status at near normalcy. Though per se dietary supplementation of n-3 PUFA significantly elevated the enzymic and non-enzymic antioxidant levels in young rats, it diminished the antioxidant profiles in aged brain striatum, cortex and hippocampus regions. The results of the present study indicated that the combined dietary supplementation of squalene and n-3 PUFA might be a viable therapeutic strategy to ameliorate ageassociated oxidative stress in brain tissue.
Antioxidant, functional properties and amino acid composition of pepsin-derived protein hydrolysates from whole tilapia waste as influenced by pre-processing ice storage
(2017) Tejpal, C.S.; Vijayagopal, P.; Elavarasan, K.; Linga Prabhu, D.; Lekshmi, R.G.K.; Asha, K.K.; Anandan, R.; Chatterjee, N.S.; Mathew, S.
An Appraisal of Seaweed Industry in India at Global Level: Impact on Livelihood and Environment and Future Prospects
(Journal of Global Communication, 2021) R, Gopika; T.S, Fazil; P, Amruth; Geethalakshmi, V.; Anandan, R.; Mathew, Suseela
The rapid growth of the global population has emphasized the necessity of searching the existing resource for novel bioactive compounds. Seaweeds are marine macroalgae reported to possess pronounced bioactive compounds ascertained with remarkable properties that attributes to their biological functionality. The market demand of seaweed has spurred in light due to their impeccable properties to act as gelling, emulsifying and stabilising agents which are widely exploited in the field of food, pharmaceutics, biomedicine and cosmetics. There exists a requisite to expand seaweed cultivation on a larger scale globally to explore their bioactive constituents which significantly contribute to raise global economy. Seaweed industry emerged as a fast-growing sector and provides livelihood to millions of people around the world. Moreover, the incorporation of seaweed in functional foods and nutraceuticals can pave the way for diminishing the concerns of malnutrition, especially in developing countries. Consequently, the development of the seaweed industry sheds new insights in the field of pharmaceutics and biomedicine. In this review, the utilisation of seaweeds, the growth of seaweed industry, production trends of seaweeds are cited. It also gives a comprehension about the consumer perception of seaweed-based products, the role played by women in the cultivation of seaweeds along with the future research aspects and challenges in the seaweed industry.
Aquaceuticals for developing high value noble foods and dietary supplements
(2017) Suseela Mathew; Tejpal, C.S.; Lekshmi, R.G.K.; Zynudheen, A.A.; Ravishankar, C.N.
Assessment of Efficiency of an Indigenous Liquid Smoke for masmin Production
(Society of Fisheries Technologists(India), 2016) Nithin, C.T.; Yathavamoorthi, R.; Niladhri, S.C.; Ananthanarayanan, T.R.; Suseela, M.; Bindu, J.; Gopal, T.K.S.
The aim of this study was to develop a methodology for the production of liquid smoke from coconut husk and to evaluate efficiency of the same in masmin production. The developed method can produce 1.5 l of liquid smoke per hour. It had total phenolic content of 1348 ppm and carbonyl content of 38.03 mg ml-1. Titratable acidity and pH were found to be 1.88% by weight of acetic acid and 4.34, respectively. Total PAH content in the liquid smoke was found to be 0.79 ppb of which phenanthrene was found in highest level (0.54 ppb). Benzo[a]pyrene was not detected. The developed liquid smoke was found to be compliant with current regulatory limits in terms of PAH. It was observed that soaking of cooked skipjack tuna loins in liquid smoke added with 5% salt, for a duration of 30 min produced masmin with similar flavour of traditional masmin.
Behaviour of mrigal (Cirrhinus mrigala) meat components during the washing process in the preparation of surimi
(Society of Fisheries Technologists(India), 2002) Sankar, T.V.; Ramachandran, A.
To elucidate the effect of washing, on flesh components, mrigal flesh was washed through one, two and three washing cycles. Washing resulted in absorption of water (1-3%) and loss of fat (49%). 35% loss of soluble protein (SP) was noticed in the first washing itself and the loss is almost equally shared by the sarcoplasmic (18% of SP) and the myofibrillar proteins (17% of SP). The subsequent washings removed small portions of water-soluble sarcoplasmic proteins resulting in the concentration of myofibrillar proteins. 73% of the soluble protein was retained in the flesh after three washing cycles. The protein had undergone marginal conformational changes as reflected by the decrease in the actomyosin Ca super(2+) ATPase activity The rheological properties of the washed flesh were, however, significantly better than that of the unwashed mince.
Beverage preparation from fish hydrolysates
(Society of Fisheries Technologiste (India), 1975) Prabhu, P.V.; Radhakrishnan, A.G.; Arul James, M.
A method for the preparation of energy food incorporating fish hydrolysates, sugar, cocoa, malt extract etc. is described. The product has good consumer appeal. The preparation does not impart any bitter hydrolysate. It freely mixes with hot or cold milk and the resulting drink is adjudged to be very palatable.
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Bio chemical changes of fish fingers held at frozen storage
Bio chemical differences between the red and white meat of tuna and changes in quality during freezing and storage
(Society of fisheries Technologists (India), Cochin, 1975) George, C.
The differences between the white and red (dark) meat oftuna (Katsuivonus pelamis) in chemical, physical and organoleptic aspects and the rate and pattern of spoilage during freezing and subsequent storage arediscussed in this communication. In all the indices studied distinct difference is seenbetween the white and red meat as well as in the head, middleand tail portions of the same fish . The characteristic co lourof tuna meat is due to the presence of haemoglobin and myoglobin, the concentrations of which are about 5 times morein red meat than in white meat. The shelf-life of the frozen material varies with the type of the pack, that is, whole fish >chunks > fillets ; the fillets being adversely affected during frozen storage
Bio-modulation of functional, mechanical, optical and thermal properties of carrageenan based films and future application prospects- review
(International Journal of Research and Analytical Reviews (IJRAR), 2021) P, Amruth; T.S, Fazil; Treesa Paul, Preethy; P, Akshay; Anandan, R.; Mathew, Suseela
Carrageenan is an anionic, hydrophilic sulphated galactan derived from cell wall of marine red seaweed, gained considerable attention in the area of food, pharmaceutics, and biomedicine due to their remarkable physico-mechanical, thermal, rheological and surface –active properties. Despite, they are well noted for their pronounced biological activities. As a natural polymer, carrageenan gained critical significance due to their biodegradability, non-cyotoxicity, biocompatibility and bio-availability in various spectrums of applications. The film forming efficacy of kappa and iota forms of carrageenan is exemplary and gains critical attention in the area of wound care management and food technology. The optical, functional and mechanical properties offered by carrageenan based films are exceptional and has great application prospects in the optimization and development of food packaging and wound dressing materials. Therefore, the current review presents the property enhancement techniques to modulate physico-mechanical, optical, thermal and biological properties of carrageenan based films to approach novel insights in the field of food technology and wound care management.
Biochemical alterations in rohu, labeo rohita (Hamilton, 1882) exposed to organophosphorus insecticides, methylparathion
(2013) Sivaperumal, P.; Sankar, T.V.
The effect of exposure to sublethal concentrations of methylparathion on enzyme activities in the liver of rohu, Labeo rohita, was studied during 96 h exposure. Alterations were observed in alanine aminotransferase (ALT), aspartate aminotransferase (AST), lactate dehydrogenase (LDH), alkaline phosphatase (ALP) and acid phosphatase (ACP) ) activities in the liver of L. rohita, of mean size 75 ± 6 g. ALP and ASP activity levels in methylparathion treated fishes were significantly (p<0.05) higher than the control fishes. The LDH activity in the liver of L. rohita after methylparathion exposure was two-fold higher (p<0.05) when compared to control. These results revealed that methylparathion affects the intermediary metabolism of L. rohita and that the assayed enzymes can work as good biomarkers of methylparathion contamination.
Biochemical and microbiological characteristics of salt fermented Hilsa (Tenualosa ilisha)
(Society of Fisheries Technologists (India), 2005) Majumdar, R.K.; Basu, S.; Anandan, R.
Lona ilish is a salt fermented product from Hilsa is very popular in Bangladesh and norteastern part of India due to its typical flavour and aroma. Biochemical composition including amino acid profile of both raw hisa fish lona ilish has been studied. A significant variation was observed in amino acid profile of the product as compared to the raw fish. Bacterial flora of the fermented product comprised of Micrococcus and Bacillus species.
Biochemical and microbiological evaluation of tuna Loin processing waste
(Society of Fisheries Technologists (India), Cochin, 2012) Murthy, L.N.; Rao, B.M.; Prasad, M.M.
The study conducted on the yellow fin tuna loin processing showed a sizeable portion as waste in the form of belly flap, off cut meat, off cut mince from the bone, meat mince, blood meat, head, gut, tail, skin and bone. Analysis of proximate composition of processing waste showed protein content ranging between 18.72 and 23.95%. The fat content was highest in belly flap (7.52%) and lowest in head meat (0.23%). The appreciable amounts of protein (18.73 to 23.95%) and low fat content (0.23 to 1.92%) of off-cut mince, bone meat, head meat and blood meat make them suitable for value addition if other quality parameters are within the acceptable level. Microbiological quality of the tuna processing waste was found acceptable whereas histamine content was on the higher side. Implementation of Good Management Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) system right from capture to processing would facilitate effective utilization of tuna processing waste for value addition.
Biochemical changes in fish feeds and ingredients during storage
(Society of Fisheries Techonologists (India), 2004) Kavitha, O.; Anandan, R.; Mathew, S.; Nair, P.G.V.
The changes in major biochemical components of three fish feeds (1000 Grower 15+, 3000 Grower and 6000 Grower A) and three feed ingredients (Indian fish meal, Danish fish meal and wheat flour) during storage for six months are reported. There was no significant change in total protein content either in fish feeds or their ingredients during the storage period. But a significant reduction in crude fat content was noticed in both feeds and ingredients upon storage. Histamine content! of feeds and their ingredients was found to be increasing till the fourth month of storage. Significant decline in the levels of various amino acids was also observed. Unsaturated fatty acids and most of the saturated fatty acids decreased in stored ingredients. But in feeds only a marginal decrease in the levels of unsaturated fatty acids was observed. The results indicate that storage considerably reduces the nutritive value of the feeds and at the same time produces toxic compounds such as biogenic amines.
Biochemical changes of fish fingers held at frozen storage
(society of fisheries technologists (india), 1982) Nair, P.R.; Thankamma, R.; Gopakumar, K.
The frozen storage characteristics of fish fingers made out of two different species (Carangidae), differing in lipid content for a period of six months are outlined. The study reveals that the lipid content of the fish meat used for making fish fingers influences the storage pattern in terms of the chemical parameters like peroxide value, thiobarbituric acid value and free fatty acids. The introduction of monosodium glutamate has improved the flavour of the fish fingers. Further, the application of batter on the fish fingers imparted some protective effect in the case of semi-fatty fish
Biochemical Composition and Heavy Metal Content of Selected Marine Fish from the Gulf of Mannar, India
(Central Institute of Fisheries Technology, Cochin, India, 2015) Ajeeshkumar, K.K.; Visnu, K.V.; Remyakumari, K.R.; Navaneethan, R.; Asha, K.K.; Ganesan, B.; Chatterjee, N.S.; Anandan, R.; Suseela Mathew
Biochemical composition of five marine fish; grey bamboo shark, yellow margin trigger fish, paleedged stingray, laced moray and Japanese leatherjacket fish from the Gulf of Mannar, India were evaluated. Moisture, protein, lipid and ash content for the samples ranged between 75.07-76.74, 17.99-20.97, 1-3.5 and 1.46-1.93% respectively. Profiles of heavy metal, fatty acid and amino acid data were also collected. The predominant fatty acids recorded in all five species were docosahexaenoic acid (DHA), arachidonic acid (AA) and palmitic acid. All five species contain high content of different essential and non-essential amino acids namely glutamic acid, aspartic acid, arginine, serine and lysine. Significant amount of iron (13-50 ppm), zinc (2.5-10.5 ppm) and copper (0.18-4.03 ppm) were found in all the fishes. Among heavy metals, cadmium (0.05-0.1 ppm) was detected which is below permissible limit.
Biochemical composition and nutritive value of common fish feed ingredients of plant and animal origin
(Society of Fisheries Technologists (India), 2003) Kavitha, O.; Anandan, R.; Mathew, S.; Nair, P.G.V.
Formulated fish feed has a very important role in the field of intensive fish farming. Therefore it is essential to assess biochemical and nutritional composition of the ingredients used in the manufacture of the feed to formulate a feed according to the nutritional requirements of fish. In the present study, an attempt has been made to analyze the biochemical composition of some of the common feed ingredients, of both plant origin (Commercial wheat flour, Wheat gluten, Wheat bran, Commercial maida, Commercial atta, Maize, Maize bran, Soya flour and Rice flour) and animal origin (Indian fish meal, Danish fish meal, Peruvian fish meal and Shrimp head meal). A greater amount of variation was observed in the moisture content among ingredients ranging from 4.8-12.8%. The total protein content except in the case of wheat gluten ,and soya flour was lower in ingredients from plant sources. The essential amino acid composition was also found to be lower in proteins of plant origin when compared to that of animal proteins. The fatty acid analysis of the feed ingredients showed that the n-3 fatty acids were present in higher concentration in all fishmeals and shrimp head meal as compared to ingredients of plant origin. C sub(16:0), C sub(18:0) and C sub(18:2) were the major fatty acids present in the lipids of the ingredients of plant origin, accounting for more than 80%. In the present study, the notable difference was observed between ingredients of plant and animal origin with respect to the proportion of essential amino acids and n-3 polyunsaturated fatty acids (C sub(20:5) and C sub(22:6)) indicating that ingredients of animal origin were superior in nutritional composition as compared to the ingredients derived from plants.

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