Publications by authors named "K V Aswathi"

This review addresses plant interactions with HMs, emphasizing defence mechanisms and the role of chelating agents, antioxidants and various elicitor molecules in mitigating metal toxicity in plants. To combat soil contamination with HMs, chelate assisted phytoextraction using application of natural or synthetic aminopolycarboxylic acids is an effective strategy. Plants also employ diverse signaling pathways, including hormones, calcium, reactive oxygen species, nitric oxide, and Mitogen-Activated Protein Kinases influencing gene expression and defence mechanisms to counter HM stress.

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One of the crucial aspects of cancer research is diagnosis with specificity and accuracy. Early cancer detection mostly helps make appropriate decisions regarding treatment and metastasis. The well-studied transcription factor tumor suppressor protein p53 is essential for maintaining genetic integrity.

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Article Synopsis
  • The fermentation process of pulped natural/honey Robusta coffee using Saccharomyces cerevisiae enhances the brew's flavor and quality, with specific metabolites playing a key role.
  • Analysis through H NMR and other methods revealed significant changes in sugars and organic acids during fermentation, indicating the impact of starter cultures.
  • The study found that treated coffee had higher sensory scores (72.5) compared to untreated coffee (70.5), showcasing the positive influence of fermentation on aroma and taste.
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Photosynthesis, as one of the most important chemical reactions, has powered our planet for over four billion years on a massive scale. This review summarizes and highlights the major contributions of Govindjee from fundamentals to applications in photosynthesis. His research included primary photochemistry measurements, in the picosecond time scale, in both Photosystem I and II and electron transport leading to NADP reduction, using two light reactions.

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The pulped natural/honey coffee (HC) of Coffea canephora (Robusta) is an innovative modified semi-dry technique. Studies have focused on HC and washed coffee (WC) fermentation, microbial metabolites, quality of green and roasted, using H NMR, GC-MS, and sensory investigation. Pipecolate and 3-hydroxy-3-methyglutarate have been identified for the first time.

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