The microbiome innovation has resulted in an umbrella term, postbiotics, which refers to non-viable microbial cells, metabolic byproducts and their microbial components released after lysis. Postbiotics, modulate immune response, gene expression, inhibit pathogen binding, maintain intestinal barriers, help in controlling carcinogenesis and pathogen infections. Postbiotics have antimicrobial, antioxidant, and immunomodulatory properties with favorable physiological, immunological, neuro-hormonal, regulatory and metabolic reactions. Consumption of postbiotics relieves symptoms of various diseases and viral infections such as SARS-CoV-2. Postbiotics can act as alternatives for pre-probiotic specially in immunosuppressed patients, children and premature neonates. Postbiotics are used to preserve and enhance nutritional properties of food, elimination of biofilms and skin conditioning in cosmetics. Postbiotics have numerous advantages over live bacteria with no risk of bacterial translocation from the gut to blood, acquisition of antibiotic resistance genes. The process of extraction, standardization, transport, and storage of postbiotic is more natural. Bioengineering techniques such as fermentation technology, high pressure etc., may be used for the synthesis of different postbiotics. Safety assessment and quality assurance of postbiotic is important as they may induce stomach discomfort, sepsis and/or toxic shock. Postbiotics are still in their infancy compared to pre- and pro- biotics but future research in this field may contribute to improved physiological functions and host health. The current review comprehensively summarizes new frontiers of research in postbiotics.

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Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food.  With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them.

Context: Laboratory workers are at increased risk of occupational hazards especially microbial infections. These occupational hazards can be reduced by merely creating awareness related to Biosafety. Thus biosafety and waste management training is important and needs to be inculcated at novice stage. Aims: The present study aimed to assess the effect of one-day training program on knowledge related to biosafety and biohazard among life-science students. Settings and Design: The study was conducted through online medium, organized by Department of Microbiology, Institute of Home Economics, University of Delhi using a Quasi Experimental design. Methods and Material: A one-day training on Biosafety and Waste Management was organized by Department of Microbiology for life-science students. A pre-test with 15 questions was administered to the participants before commencement of the training. One mark was allotted for each correct response and zero marks for incorrect marks. At the end of training, post knowledge was assessed using the same questions as pre-test. Statistical analysis used: The data on pre-post knowledge assessment was analyzed using SPSS Version 21. Paired t-test was used to assess the mean difference in pre and post knowledge assessment amongst the participants. The level of significance was taken as <0.05. Results: A total of 81 participants was analyzed for pre-post analysis. The mean age was 19.98 ± 1.06 years with 59(72.8%) being females. The mean pre-knowledge and post-knowledge score was found to be 10.20 ± 2.09 and 14.02 ± 1.63 respectively. The mean difference of 3.83 ± 2.23 in pre and post knowledge was found to be significant (p<0.001). Conclusions: Life-science students have poor-to-moderate knowledge about biosafety and waste management. Training on biosafety helps in improving knowledge.

A mathematical model has been evolved to estimate the breaking elongation of highly twisted (3 < TM < 6) singles ring spun cotton yams from fiber characteristics. Results show that the accuracy of estimation of the proposed model is very high. The model is applicable to both carded and combed cottons.