Dr. Amit Kumar Rai,Scientist-C (IBSD, Sikkim Centre)
Fermentation – Microbial transformation and health benefits.
Bioactive metabolites – Bioactive peptides, Isoflavones, oligosaccharides and functional lipids
Development of functional foods / ingredient with specific health benefits
Understanding the impact of microbial transformation during food fermentation on health
North East India has one of the richest diversity of fermented foods, which are unique in their microbial population and method of preparation. Transformation of food components by microbes occurs during the processes of fermented food production as well as in the gastrointestinal tract by gut microbes and digestive enzymes. During these processes specific bioactive compounds are produced that originate from either biotransformation reactions of food components or are produced by the microbes. These transformed components produced by controlled fermentation can have a positive impact on the health of an individual. Selection of potential food fermenting microbes, which can improve the nutritional status and health promoting components in fermented food of North East India, can lead to commercialization of some of the local fermented foods as functional foods or food additives. Fermented foods of North East India can be a potential source of bioactive peptides, transformed polyphenols, oligosaccharides and functional lipids. They can also be applied to improve host health by modulating the activity of gut microbiota. Considering the above facts, fermented foods can be a first line of defence against some of the metabolic disorders such as hypertension, diabetes and oxidative stress. Apart from improving the health benefits, fermentation using specific microbes can reduces anti-nutritional factors and toxins from some of the foods. A deeper understanding of the microbes, food components and metabolism of the transformed molecule will open new avenues in the area of food fermentation and bring out innovation in functional foods. Secondly, controlled methods of food fermentation can also lead to the production of hygienic products avoiding the pathogenic microorganisms associated with various steps of traditional methods. Studies on biotransformation in fermented products of Northeast India will also lead to interesting business opportunities for local population and commercialization of these products through food industries to reach the national food basket as functional foods/ingredients with specific health benefits. Microbes associated with fermented foods can also be a potential source of industrially important metabolites.
Development of free isoflavone and peptides enriched soybean based functional food products
Microorganisms associated with soft chhurpi fermentation and their role in production of bioactive peptides
Ph.D. in Biotechnology (2014), CSIR-Central Food Technological Research Institute (CFTRI)/University of Mysore, Mysore – 570020.
M.Sc in Industrial Microbiology (2007), Center of Advanced Studies (CAS) in Botany, University of Madras, Chennai (Outstanding Grade and University 2nd Rank).
June 2016 – till date: Scientist – C, IBSD, Sikkim Centre.
December 2012 – May 2016: Scientist, IBSD, Sikkim Centre.
April 2011 – December 2012: CSIR – Senior Research Fellow, CSIR-CFTRI, Mysore.
May 2008 – November 2011: DBT Project – Junior Research Fellow, CSIR-CFTRI, Mysore.
September 2007 – May 2008: Project Assistant level II, CSIR-CFTRI, Mysore.
Awards & Fellowships
2015: Young Scientist Award 2015 in Dairy and Food Microbiology by Association of Microbiologist of India at Jawaharlal Nehru University, New Delhi.
2010: AU-CBT Excellence Award – 2009 from Biotech Research Society of India (http://www.brsi.in/)
2010: Young Scientist Award at 12th Annual conference on Society of Science and environment: Interdisciplinary Approaches in Environmental Sciences at Maharaja Sayajirao University of Baroda, Vadodara, 09- 10 Oct 2010
2011: Senior Research Fellowship by Council of Scientific and Industrial Research.
2008: Senior Research Fellowship by Indian Council of Agricultural Research.
2008: Best Paper award under the session on Environmental Biotechnology at International Symposium on “Microbial Biotechnology: Diversity, Genomics and Metagenomics”, 18 – 20 Nov 2008, University of Delhi, Delhi
2007: University 2nd Rank during M.Sc in Industrial Microbiology, University of Madras.
Life Member of International Forum on Industrial Bioprocesses.
Life Member of Biotechnology Research Society of India.
Life Member of Association of Microbiologist of India.
Life Member of Probiotic Association of India.
Life Member of Society of Applied Biotechnology, India.
Samurailatpam Sanjukta, Amit Kumar Rai*. 2016. Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends in Food Science and Technology. 50, 1-10. (IF – 5.15).
Samurailatpam Sanjukta, Amit Kumar Rai*, Ali Muhammed, Jeyaram K, Talukdar NC. 2015. Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation. Journal of Functional Foods. 14, 650–658. (IF – 4.48).
Amit Kumar Rai* , Sanjukta S, K Jeyaram. 2015. Production of Angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and its role in treatment of hypertension. Critical Reviews in Food Science and Nutrition. 10.1080/10408398.2015.1068736. (IF – 5.548).
Amit Kumar Rai, Bhaskar N, Baskaran V. 2015. Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. Journal of Food Science and Technology. 52, 3701-3710. (IF – 2.024)
Ramesh D, Vinothkanna A, Amit Kumar Rai, Vignesh S. 2015. Isolation of potential probiotic Bacillus spp. and assessment of their subcellular components to induce immune responses in L. rohita against A. hydrophila. Fish and Shellfish Immunology. 45, 258 – 276. (IF – 3.034)
Amit Kumar Rai, Anu Appaiah. 2014. Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: changes in biochemical and antioxidant properties. Food Bioscience. 5, 101-107.
Rutu, Pushpha M Murthi, Amit Kumar Rai, Bhaskar N. 2014. Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate, Journal Food Science and Technology. 51(9):1884–1892. (IF – 2.024).
Amit Kumar Rai, Bhaskar N, Baskaran V. 2013. Bioefficacy of EPA-DHA from lipids recovered from fish processing wastes through biotechnological approaches. Food Chemistry. 136, 80-86. (IF – 4.052).
Pawar DP, Boomathi S, Swapna H. C, Amit Kumar Rai, Modi V. K. 2013. Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Journal of Food Science & Technology. 50, 381-386. (IF – 2.024).
Amit Kumar Rai, Swapna HC, Bhaskar N, Baskaran V. 2012. Potential of seafood industry byproducts as sources of recoverable lipids: Fatty acid composition of meat and non meat component of selected Indian marine fishes. Journal of Food Biochemistry, 36, 441 – 448. (IF – 0.815).
Swapna HC, Amit Kumar Rai, Modi VK, Bhaskar N. 2012. Characteristics and consumer acceptance of Healthier meat and meat product formulations – A Review. Journal Food Science and Technology. 49, 653–664. (IF – 2.024).
Amit Kumar Rai, Jini R, Swapna HC, Baskaran V, Sachindra NM, Bhaskar N. 2011. Application of native lactic acid bacteria for fermentative recovery of lipids and proteins from fish processing waste: Bioactivities of fermentation products. Journal of Aquatic Food Product Technology. 20, 32-44. (IF – 0.722).
Swapna HC, Bijinu B, Amit Kumar Rai, Bhaskar N. 2011. Simultaneous recovery of lipids and proteins by enzymatic hydrolysis of fish industry waste using different commercial proteases. Applied Biochemistry Biotechnology. 164, 115–124. (IF – 1.687).
Amit Kumar Rai, Swapna HC, Bhaskar N, Halami PM, Sachindra NM. 2010. Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera. Enzyme and Microbial Technology. 46, 9-13. (IF – 2.966).
Bijinu B, Binod Prasad, Amit Kumar Rai, Suresh PV, Mahendrakar NS, Bhaskar N. 2011. In-vitro antioxidant and antibacterial properties of hydrolysed proteins of delined tannery fleshings : Comparison of acid hydrolysis and fermentation methods. Biodegradation. 22, 287 – 295. (IF – 2.492).
Jini R, Swapna HC, Amit Kumar Rai, Vrinda R, Prakash MH, Sachindra NM. 2011. Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste. Brazilian Journal of Microbiology. 42, 1516 – 1525. (IF – 0.896).
Amit Kumar Rai, Thiyam G, Bhaskar N, Suresh PV, Sakhare PZ, Halami P, Mahendrakar NS 2010. Fermentation of delimed Tannery fleshings using Entercoccus faecium HAB01: Optimization of conditions by response surface methodology. Bioresource Technology. 101, 1885-1891. (IF –5.039).
Amit Kumar Rai, Maya Prakash, Anu Appaiah. 2010. Production of Garcinia wine: Changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must. International Journal of Food Science and Technology. 45, 1339-1336. (IF – 1.504).
Swapna, H.C., Amit Kumar Rai, Bhaskar, N. Sachindra, N.M. 2010. Lipid class and fatty acid composition of selected Indian fresh water fishes. Journal Food Science and Technology. 47, 394-400. (IF – 2.024).
Amit Kumar Rai, Bhaskar N, Prakash M Halami, Indirani K, Suresh PV, Mahendrakar NS 2009. Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings. Applied Microbiology and Biotechnology. 83, 757-766. (IF – 3.811).
Amit Kumar Rai, Nived C, Sakhare PZ, Suresh PV, Bhaskar N, Mahendrakar. 2009. Acid hydrolysis of delimed tannery fleshings: Optimization of conditions by response surface methodology. Journal of Scientific and Industrial Research. 68, 967-974. (IF – 0.587).
Amit Kumar Rai, Jeyaram Kumaraswamy. 2016. Role of yeasts in food fermentations. In : Kunze, G. and T. Satyanarayana (Eds). Prospects in Utilizing Yeast Diversity for Human Welfare. Springer New York (In Press).
Amit Kumar Rai, Jeyaram Kumaraswamy. 2016. Legume- based food Fermentation: Biochemical aspects. In: Ramesh C. Ray (Eds). Fermented Food – Technological Interventions. CRC Press, Taylor and Francis Group, USA (In Press).
Amit Kumar Rai, Jeyaram Kumaraswamy. 2015. Health benefits of functional proteins in fermented foods. In: JP Tamang (Eds.). Health Benefits of Fermented Foods and Beverages. CRC Press, Taylor and Francis Group, USA pp-455-476.
Aditi Sourabh Amit Kumar Rai, Anila Kumari, Anita Pandey, Jeyaram K et al. 2015. Health related issues and indigenous fermented products. In: VK Joshi (Eds.). Indigenous Fermented Foods of South Asia. Taylor and Francis Group, USA pp-303-343.
Amit Kumar Rai, Meera Bhagat and Anu Appaiah, K A. 2013. Wine fermentation: Microbial ecology and their influence on biochemical changes during fermentation. In: SP Tiwari. (Eds). Recent advances in Microbiology, Nova Science Publishers, USA (Volume 1) pp. 421-440.
Amit Kumar Rai, Swapna C Hathwar, Bijinu B, Bhaskar N. 2013. AFTER (Application of fermentation technique for effective recovery) of valuable biomolecules from animal and fish processing waste. In: SP Tiwari. (Eds). Recent advances in Microbiology, Nova Science Publishers, USA (Volume 1) pp. 441-460.
Swapna HC, Amit Kumar Rai, Sachindra NM, Bhaskar N. 2010. Seafood enzymes and their potential industrial application. In : Alasalvar, C., Miyashita, K., Shahidi, F. & Wanasundara, U. (Eds.). Seafood quality, safety and health effects. Blackwell Publ., Oxford, UK, pp 522-535.
|1.||Miss Samurailatpam Sanjukta, Project AssistantEmail : email@example.com
M.Sc Biotechnology from University of Madras
Problem addressing: Studies on bioactive peptides in fermented soybean (Kinema) of Sikkim Himalayan region: Characterisation and biological properties.
|Previous Members (Alumni) – Research Trainee|
|1.||Reena Kumari, M.Sc. MicrobiologyResearch Trainee (Jan – July, 2014)
M.Sc Microbiology from Sikkim University. Topic of the research “Screening of proteolytic yeast and lactic acid bacteria for production of bioactive peptides in fermented milk product (Churphi) of Sikkim Himalayas”
|2.||Ishani Bhat, M.Sc. in Food Science and TechnologyResearch Trainee (Mar – May, 2015)
M.Sc. in Food Science and Technology from St. Aloysius College, Mangalore, Karnataka. Topic of the research “Selection of higher protease and β-glucosidase producing Bacillus species for enhancing antioxidant molecules in fermented soybean”.
|3.||Likitha Mahesh, M.Sc. in Food Science and TechnologyResearch Trainee (Mar – May, 2015)
Likitha Mahesh persuing M.Sc in Food Science and Technology from St. Aloysius College, Mangalore, Karnataka. Topic of the research “Role of Bacillus amyloliquifaciens MH26B4 in production of antioxidant molecules during Solid state fermentation of soybean varieties used in North East India”.