Syllabus (NUTRITION)

Course Type: MAJ-15

Semester: 8

Course Code: BNUTMAJ15C

Course Title: Nutrigenomics, Nutraceuticals and Nutritional Biotechnology. (Theory + Practical)

(L-P-Tu): 4-2-0

Credit: 6

Practical/Theory: Combined

Course Objective: •To identify the genes that influence the risk of diet-related diseases on a genome-wide scale. •To understand the mechanisms that underlie these genetic predispositions. •To provide all the essential substances that should be present in a healthy diet for the human. •To conceptualize the energy and nutrient supplements to body, which are required for maintaining optimal health.

Learning Outcome: •To know about the mechanisms by which nutrition affects the metabolic pathways underlying homeostatic control. Subsequently, this can be used to determine naturally occurring chemical agents in food that could prevent the onset of diseases such as obesity, type-2 diabetes and cancer. •To understand Functional foods and their effects on human health. •To have the knowledge of role of antioxidants, polyphenols, omega-3 fatty acids, to prevent different physiological disor

8^th. SEMESTER

CC-15 ( MAJOR)

NUTRIGENOMICS, NUTRACEUTICALS AND NUTRITIONAL BIOTECHNOLOGY (THEORY + PRACTICAL)) CREDIT - 4+2=6

THEORY CREDIT - 4

NUTRIGENOMICS :

1. Basic concept about Nutrigenomics and its development, Importance .

2. General concept of Eukaryotic gene – Regulator part, Functional part.

3. Different approaches of Nutrient – Gene interactions , Possible models for such interaction .

4.Role of Macro, Micro nutrients and Nutraceuticals on gene expression.

5. Basic concept of Southern Blot and Northern Blot study in connection with nutrigenomics.

NUTRACEUTICALS :

1. Use of Nutraceuticals in traditional health science. Their role in preventing / controlling diseases.

2. Definition , classification, food and non food sources, mechanism of action. Role of Omega-3 fatty acid,

Carotenoids, dietary fiber, phytoestrogens; organosulphur compounds as nutraceuticals.

3. Development of nutraceutical and functional foods- standards for health claims . Process of developing-

Pre clinical and clinical studies, marketing regulatory issues.

NUTRITIONAL BIOTECHNOLOGY :

1. Basic concept of Bio-technology and Genetic Engineering, Types of Bio-technology.

2. Fundamental Techniques adopted in Bio-technology for quality control Food production-

a) Restriction Endo-nuclease-types

.b) Recombinant DNA production.

c) Application of recombinant DNA GM Foods.

3.Fundamental concept of plant tissue culture.

PRACTICAL : CREDIT – 2

1. Research Lab visit on above field and report preparation and submission.

2.Demonstration of Western Blotting, Identification of unknown Protein (mw) from supplied photography of Western Blotting.

3.Retrieval of Nucleic acid / Protein sequence from data basis. Storing of sequence and conversion of one sequence format to another. Sequence alignment (Pair wise alignment and multiple sequence alignment).

4.Laboratory Note Book .

5.Viva Voce

.References :

1. Nutrition genomics : Impact on Health and Disease. Brigdlius – Flohe, Regina and Hans-Georg Joost, editors.

2. Text book of Food and Beverage Management – Sudhir Andrews.

3. Bioinformatics Sequence and Genome Analysis, David W. Mount.

4. Fundamental concepts of Bioinformatics- Dan E., Krne, Mchael, L. Raymer.

5. Catering service and Technology – M. Pyke.

6. Nutrigenomics and proteomics in Health and Disease : Food Factors and Gene Interaction- Yoshinori Mine PhD (Editor),Kazuo, Miyashita (Editor), Fereidoon Shahidi(Editor).

7. Fundamentals of Food Biotechnology by Lee B.H. Jhon Wiley.

8. Dietary supplements and nutraceuticals - Kiran A. Wadkar. Dr. Bijay R. Salunkhe.