December 2025 Volume 11 Issue 4

ENGINEERING & TECHNOLOGY JOURNAL

Molecular Mechanisms of Probiotic Action in Gut Health and Immune Modulation

Swati Yadav, Sharda Yadav and Renu Varma

  • Pages: 1-17
    • <p>Probiotics are live microorganisms that confer health benefits to the host when administered in adequate amounts, particularly through their roles in maintaining gut homeostasis and modulating immune responses. This review provides a comprehensive overview of the molecular mechanisms underlying probiotic activity in the gastrointestinal tract and immune system. Probiotics interact with intestinal epithelial cells via adhesion molecules, influencing gene expression to enhance barrier integrity, mucin production, and tight junction function. They contribute to microbial balance through competitive exclusion of pathogens, production of antimicrobial compounds, and modulation of the gut environment, including the generation of short-chain fatty acids (SCFAs). At the molecular level, probiotics engage pattern recognition receptors such as Toll-like receptors (TLRs), activating key signaling pathways including NF-&kappa;B, MAPK, and JAK/STAT, which regulate inflammatory and immune responses. These interactions promote anti-inflammatory effects, enhance innate immunity, and modulate adaptive immune responses by influencing dendritic cell function, cytokine production, and regulatory T-cell differentiation. Despite significant advances, challenges remain due to strain-specific effects, host genetic variability, and microbiome diversity, which influence probiotic efficacy. Emerging omics technologies and personalized approaches offer promising avenues for advancing probiotic research and therapeutic applications. A deeper understanding of probiotic&ndash;host molecular interactions is essential for developing targeted strategies to manage gastrointestinal and immune-related disorders.</p>

Smart Circular Bioeconomy in Medicinal Mushroom Cultivation: AI-Assisted Valorization of Agro-Waste into Nutraceutical Wealth

Aishwarya Mishra, Dr. Ajay Kumar

  • Pages: 1-6
    • <p>The large amount of agricultural waste generated every year and the increasing interest in natural health-supporting products have led researchers to focus more on mushroom biotechnology. Mushrooms are capable of growing on different agricultural residues such as straw, sawdust, and other lignocellulosic materials that are often treated as waste. During their growth, these materials are converted into valuable fungal biomass containing important nutrients and several beneficial bioactive compounds. Because of this ability, mushroom cultivation is now being considered an effective and sustainable way to recycle agricultural by-products while also producing useful food and nutraceutical products This review focuses on the growing importance of mushrooms in sustainable agricultural and bioeconomy systems, especially in relation to the utilization of agricultural waste, production of nutraceutical compounds, and the use of modern cultivation technologies. Various agricultural residues such as wheat straw, rice straw, sawdust, sugarcane bagasse, corn cobs, tea waste, and brewery waste have been studied as low-cost and eco-friendly substrates for cultivating mushrooms including oyster mushroom, shiitake, reishi, lion&rsquo;s mane, and cordyceps. These substrates not only support mushroom growth but also help in recycling agricultural by-products that would otherwise contribute to environmental pollution. The review also discusses different bioactive compounds naturally present in mushrooms, including polysaccharides, beta-glucans, terpenoids, phenolic compounds, ergothioneine, and antioxidants, which are associated with several nutritional and health-related benefits. Along with traditional cultivation practices, recent developments in smart mushroom farming are also gaining attention. Technologies such as automated environmental monitoring, sensor-based cultivation systems, disease prediction models, image-based contamination detection, and AI-supported yield management are gradually improving cultivation efficiency and consistency The combined use of mushroom biotechnology, sustainable waste recycling, and intelligent cultivation approaches may play an important role in the future of climate-resilient agriculture and functional food production. At the same time, there are still several areas that require further research, particularly in large-scale commercialization, standardization of cultivation systems, and integration of advanced digital technologies into mushroom farming practices.</p>

A review on Bio-active compounds of beetroot and their function

Akansha rawat1 , Dr Vivek Srivastava2

  • Pages: 1-10
    • <p>Red beetroot (Beta vulgaris) is a root vegetable rich in good nutritional value due to its yielding great qualities in bioactive compounds (nitrates, betalains, and phenolic compounds) which are all essential to support healthy living and avoid diseases. Consumption, mainly in juice form, of beetroot is a relatively inexpensive dietary method for providing beneficial effects on blood pressure, blood glucose levels, vascular function, and kidney function. Beetroot's dietary nitrates convert to nitric oxide in the body, causing blood vessels to dilate, thus increasing blood circulation, reducing blood pressure. Betaine contained in beetroot has antioxidant and anti-inflammatory effects from its high amount of betacyanins and polyphenolic compounds,all of these methods will possibly assist with reducing the levels of oxidative stress and decreasing inflammation in your body (cardiovascular, diabetes, metabolic disorders, and renal problems). Regularly drinking beetroot juice may also help to improve postprandial glucose levels and potentially alter gut microbiota Beet is an agriculturally important plant widely grown for use in sugar production and food colouring. It contains naturally occurring food colorants (betalains) that are also used as a source of food colour and have been shown to have health supporting properties due to several bioactive components found in the plant's various tissues (root, leaf, stems) (e.g., phenolic compounds). As such, beetroot is gaining recognition as a superfood because of the many different biological activities such as antioxidant, antiinflammatory, cardioprotective, antidiabetic, neuroprotective, and more. Although there are a growing number of studies to support the health benefits of beetroot, additional long-term human clinical studies are necessary to fully quantify its process of action and therapeutic potential.</p>

Biochemical Changes in Millet Seeds During Accelerated Ageing with Special Reference to Protein and Reducing Sugar Content

1Md Altamash Qaiser, 2Dr.Mahjabin

  • Pages: 1-8
    • <p>Seed viability, vigour, and agricultural yield are influenced by seed ageing. Seed ageing in millets is known to produce biochemical reactions, which affect germination and seedling development negatively. This study presents a literature review on accelerated seed ageing as it relates to seed protein denaturation and degradation, and reduction in the level of seed sugar production. Accelerated seed ageing causes protein denaturation and degradation through the action of proteases and oxidative reactions and decreases protein levels. In addition, complex carbohydrates such as starch undergo degradation, leading to the formation and accumulation of reducing sugars, which may act as precursors to non-enzymatic browning (Maillard reaction).</p>

Impact of Salinity Stress on Microbial Growth and Survival

Dakshika Dwivedi and Renu Varma

  • Pages: 1-19
    • <p>Salinity is one of the most important abiotic stress factors in ecosystems, especially in arid and semi-arid regions, where the presence of salts such as NaCl in the environment affects soil and water properties significantly. It is estimated that about 20% of irrigated land on Earth is affected by salinity. This is considered a serious problem because it can harm soil composition and make it unproductive. Microorganisms are important organisms involved in processes of recycling, nutrients, decomposition of organic matter, and formation of soil fertility, but their activity is negatively influenced by salinity stress. Osmotic pressure, ionic toxicity, and changes in pH caused by salinity result in decrease in number, variety, and activity of microorganisms. High salinity negatively affects cell function, the activity of enzymes, and the stability of membranes, which leads to inhibition of growth in many bacteria and fungi. Nevertheless, some microorganisms, for example, halophiles and halotolerants, have the ability to adapt to high salinity through production of compatible solutes, control of ion transport, formation of stress proteins, and EPS synthesis. This adaptation allows them to survive under harsh environmental conditions and helps maintain stability in ecosystems. Moreover, halophiles can be used in agriculture to improve plant growth.</p>
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