The biotechnological production of fragrances is a recent trend that has expanded rapidly in the last two decades. Vanillin is the second most popular flavoring agent after saffron and is extensively used in various applications, e.g., as a food additive in food and beverages and as a masking agent in various pharmaceutical formulations. It is also considered a valuable product for other applications, such as metal plating and the production of other flavoring agents, herbicides, ripening agents, antifoaming agents, and personal and home-use products (such as in deodorants, air fresheners, and floor-polishing agents). In general, three types of vanillin, namely natural, biotechnological, and chemical/synthetic, are available on the market. However, only natural and nature-identical (biotechnologically produced from ferulic acid only) vanillins are considered as food-grade additives by most food-safety control authorities worldwide. In the present review, we summarize recent trends in fermentation technology for vanillin production and discuss the importance of the choice of raw materials for the economically viable production of vanillin. We also describe the key enzymes used in the biotechnological production of vanillin as well as their underlying genes. Research to advance our understanding of the molecular regulation of different pathways involved in vanillin production from ferulic acid is still ongoing. The enhanced knowledge is expected to offer new opportunities for the application of metabolic engineering to optimize the production of nature-identical vanillin. © 2018 Society of Chemical Industry.
Background: The diseases in fish and other economic aquatic species is a great concern, and every year it causes a huge loss in aquaculture sectors. The use of probiotics might be a good option to reduce the disease risk and to enhance the productivity. Methods: We have gathered information from various important research and review articles related to fish diseases, probiotics, and gut microbial community. We have tried our level best to represent the up-to-date information in a concise manner. Results: In this present review, we have demonstrated the various beneficial aspects of probiotics in aquaculture sectors. Probiotics are considered as novel functional agents that have potential implications in influencing the gut microbiota of any aquatic organism. Researchers have already documented that probiotics play a wide spectrum functions (such as decrease diseases and stress, enhance immunity, modulate gut microbiota, helps in nutrition, improve water quality, etc.) in host body. Furthermore, the beneficial effects of probiotics contribute to increase feed value and growth of the animal, and improve spawning and hatching rate in aquaculture system. Here, we have discussed each and every functions of probiotics and tried to correlate with the previous knowledge. Conclusion: The reports regarding the efficacy of probiotics and its detailed mechanism of action are scarce. Till date, several probiotics have been reported; however, their commercial use has not been implicated. Most of the studies are based on laboratory environment and thus the potentiality may vary when these probiotics will be used in natural environments (pond and lakes).
BackgroundCross-sectional studies give no indication of the changes that may occur in the mental health status of a community in course of times. Studies should be designed to assess these changes.AimsTo assess the changes, if any, in the prevalence of mental disorders in a rural community after an interval of 20 years in the context of its changing socioeconomic conditions.MethodA door-to-door survey of the prevalence of psychiatric morbidity in two villages was conducted by a team of psychiatrists. The survey was repeated after 20 years by the same team and by the same method. Changes in the mental health status of the community were compared.ResultsTotal morbidity per 1000 fell from 116.8 to 105.2. Morbidity in men fell from 86.9 to 73.5 per 1000 and in women from 146.8 to 138.3 per 1000. Rates of anxiety, hysteria and phobia had fallen dramatically and those of depression and mania had risen significantly.ConclusionThe level of psychiatric morbidity showed no statistically significant change. The morbidity pattern (relative proportion of type of morbidity), however, showed some interesting changes. Similar studies should be done on a larger sample.
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