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Introduction and Aim: Glycosaminoglycans are sulphated polysaccharides which shows various biological activities including anti-obesity, anti-inflammation etc., Extracted glycosaminoglycans (e-GAGs) from mackerel fish waste was studied for their potential as an anti-obesity molecule by in-vivo mechanisms. An attempt was made to study their beneficial effects in regulating plasma biomarkers and fatty acids of liver and fecal matter. Materials and Methods: In-vivo studies were conducted on male C57BL/6 mice (20-22g, 6-8 weeks of age). The animal studies had the IAEC (150/2019) clearance from CSIR-CFTRI, Mysuru. Animals were fed with a high fat diet and the e-GAGs treatment was at 0.4 and 0.8% through diet. Plasma analysis was done with commercially available kits; fatty acids were analyzed by gas chromatography as fatty acid methyl esters. Histopathology was carried out with H&E staining. Results: Plasma biomarkers like SGOT, SGPT, ALP, creatinine and LDH were reduced in the treatment groups in dose dependent manner compared to high fat fed groups. SFA in the liver was highest in the high fat fed group (54.25%), ameliorated to 50.25 and 48.35% with the e-GAGs fed at 0.4 and 0.8% through diet respectively. Fecal fatty acid composition showed the higher (p

Introduction and Aim: Coconut water is reflected as an elixir to the body. It has become a popular beverage among different age groups because of its deliciousness and high nutritional value. The growth, fermentation efficiency, and bioactive content generation by the probiotic bacteria Lactobacillus plantarum and Lactobacillus helveticus in coconut water were evaluated in this study to develop a new non-dairy probiotic beverage. The classification of species was based on its biochemical features, morphology, physiology, as well as its probiotic properties. Materials and Methods: Batch fermentations were conducted for the aseptically collected coconut water for two days at a constant temperature of 37°C with Lactobacillus plantarum and Lactobacillus helveticus. The fermented samples were microbiologically and chemically analysed for checking the presence of bioactive components and the physicochemical properties. Results: After a 48-hour fermentation with Lactobacillus plantarum and Lactobacillus helveticus, tender coconut water showed a significant increase in the bio-actives including cyanocobalamin and riboflavin content. The antibacterial activity shown by the final fermented product indicated its potential for acting against foodborne pathogens. Conclusion: The findings revealed that following fermentation with Lactobacillus helveticus and Lactobacillus plantarum, the species were able to improve the nutritional content of tender coconut water. Between these two Lactobacillus strains, L. plantarum fermented tender coconut water exhibited higher nutritional values compared to the latter.

The objective of this research is to show how to design, implement, and establish how and why the Design thinking-based innovative teaching method is more effective. Following an action research method, a design thinking-based innovative pedagogy was introduced among the first-year postgraduate media students to teach a few modules of the course 'Television and Video Production'. An ill-defined story idea for an animated sci-fi television series was presented to student groups, and they were asked to develop upon the idea as well as provide some creative solutions to the problems. The entire activity was carried out in five different stages, such as Empathize, Define, Ideate, Prototype, and Test. At the end of the activity, the effectiveness of design thinking as an innovative method was analyzed. The findings suggest that design thinking was effective in imparting 21st-century skills, such as empathy, critical thinking, problem-solving, collaboration, creativity, and innovation.