Anand Mohan

Abstract The European Genome-phenome Archive (EGA - https://ega-archive.org/) is a resource for long term secure archiving of all types of potentially identifiable genetic, phenotypic, and clinical data resulting from biomedical research projects. Its mission is to foster hosted data reuse, enable reproducibility, and accelerate biomedical and translational research in line with the FAIR principles. Launched in 2008, the EGA has grown quickly, currently archiving over 4,500 studies from nearly one thousand institutions. The EGA operates a distributed data access model in which requests are made to the data controller, not to the EGA, therefore, the submitter keeps control on who has access to the data and under which conditions. Given the size and value of data hosted, the EGA is constantly improving its value chain, that is, how the EGA can contribute to enhancing the value of human health data by facilitating its submission, discovery, access, and distribution, as well as leading the design and implementation of standards and methods necessary to deliver the value chain. The EGA has become a key GA4GH Driver Project, leading multiple development efforts and implementing new standards and tools, and has been appointed as an ELIXIR Core Data Resource.

Phenome

10.1093/nar/gkab1059

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Citations (110)

Anti-Salmonella Effects of Pyruvic and Succinic Acid in Combination with Oregano Essential Oil

Meat and Muscle Biology (2019)

A. Purohit Mark D. Harrison M.E. Berrang Rakesh K. Singh Anand Mohan

ObjectivesEffective decontamination approaches will aid in improving safety of poultry products and help processors comply with pathogen performance standards. Increasing consumer demand for clean label and more natural ingredients presents a scope to explore alternative decontamination approaches for meat and food contact surfaces. This study aimed to evaluate the antimicrobial efficacy of combinations of pyruvic acid (PA), succinic acid (SA), and oregano essential oil (EO) against Salmonella Typhimurium in suspensions, cells inoculated on raw chicken, and cells attached to steel.Materials and MethodsMinimum bactericidal concentration (MBC) assays were conducted in Mueller-Hinton broth (5 mL). Bacterial cells were added to broth suspensions of antimicrobial agents or their combinations. A contact time not exceeding 10 s was provided. Surviving bacteria were recovered on tryptic soy agar (TSA). Bacterial inactivation was confirmed by enrichment in D/E broth. Experiment involved completely randomized design with each concentration of organic acid and essential oil being considered as one level. Data were analyzed using 1-way ANOVA. Aqueous solutions of PA, SA, EO, and the mixtures of PA+EO and SA+EO were prepared using 0.05% agar to suspend the essential oil. Skin-on raw chicken breast meat pieces (2.5 cu cm) were used as a substrate to inoculate nalidixic acid (NA) adapted Salmonella cells. Pieces were treated with antimicrobial agents for 30 s by dipping, and surviving Salmonella were recovered using D/E broth on XLT-4 agar with 50 ppm NA. Four different experiments with variable acid and essential oil concentrations were performed and data were analyzed using 1-way ANOVA. Each experiment included an inoculated untreated control. Stainless steel coupons (2 × 5 cm) were used as a substrate for Salmonella attachment. Cells were allowed to grow and attach on coupons submerged in tryptic soy broth for 24 h. Coupons were rinsed to remove planktonic cells. Attached cells remaining on the coupon were dip treated with antimicrobial agents for 5 min. Surviving cells were recovered on TSA. For antimicrobial treatments leading to no cell recovery, additional experiments were performed. The recovery broth was enriched in tryptic soy broth and streaked on TSA to confirm inactivation. Three different experiments were conducted while including their respective inoculated and untreated controls and analyzed using 1-way ANOVA. All experiments were conducted in three replicates.ResultsMBC for was found to be PA (0.5%), SA(3%), EO (0.04%), PA+EO (0.25 + 0.02%), SA+EO (0.25 + 0.02%), respectively. 1% PA + 0.08% EO combination produced the maximum reduction (1.42 ± 0.11 log CFU/cm2) followed by 6% SA + 0.08% EO (1.02 ± 0.08 log CFU/cm2) in Salmonella populations on raw chicken. More than 6 log CFU/coupon of attached Salmonella were inactivated by mixtures of 0.25% PA + 0.02% EO and 1.5% SA + 0.02% EO.ConclusionThe combinations of PA+EO and SA+EO both exhibited strong anti-Salmonella activity in cell suspensions, on cells attached to stainless steel, and were effective in reducing Salmonella populations on raw chicken. Therefore, these antimicrobial combinations merit further research for raw poultry, meat, and other sanitation applications.

Succinic acid

Pyruvic acid

Human decontamination

10.22175/mmb2019.0148

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Citations (0)

Anti-Salmonella Effects of Pyruvic and Succinic Acid in Combination with Oregano Essential Oil

Meat and Muscle Biology (2019)

A. Purohit Mark D. Harrison M.E. Berrang R. K. Singh Anand Mohan

ObjectivesEffective decontamination approaches will aid in improving safety of poultry products and help processors comply with pathogen performance standards. Increasing consumer demand for clean label and more natural ingredients presents a scope to explore alternative decontamination approaches for meat and food contact surfaces. This study aimed to evaluate the antimicrobial efficacy of combinations of pyruvic acid (PA), succinic acid (SA), and oregano essential oil (EO) against Salmonella Typhimurium in suspensions, cells inoculated on raw chicken, and cells attached to steel.Materials and MethodsMinimum bactericidal concentration (MBC) assays were conducted in Mueller-Hinton broth (5 mL). Bacterial cells were added to broth suspensions of antimicrobial agents or their combinations. A contact time not exceeding 10 s was provided. Surviving bacteria were recovered on tryptic soy agar (TSA). Bacterial inactivation was confirmed by enrichment in D/E broth. Experiment involved completely randomized design with each concentration of organic acid and essential oil being considered as one level. Data were analyzed using 1-way ANOVA. Aqueous solutions of PA, SA, EO, and the mixtures of PA+EO and SA+EO were prepared using 0.05% agar to suspend the essential oil. Skin-on raw chicken breast meat pieces (2.5 cu cm) were used as a substrate to inoculate nalidixic acid (NA) adapted Salmonella cells. Pieces were treated with antimicrobial agents for 30 s by dipping, and surviving Salmonella were recovered using D/E broth on XLT-4 agar with 50 ppm NA. Four different experiments with variable acid and essential oil concentrations were performed and data were analyzed using 1-way ANOVA. Each experiment included an inoculated untreated control. Stainless steel coupons (2 × 5 cm) were used as a substrate for Salmonella attachment. Cells were allowed to grow and attach on coupons submerged in tryptic soy broth for 24 h. Coupons were rinsed to remove planktonic cells. Attached cells remaining on the coupon were dip treated with antimicrobial agents for 5 min. Surviving cells were recovered on TSA. For antimicrobial treatments leading to no cell recovery, additional experiments were performed. The recovery broth was enriched in tryptic soy broth and streaked on TSA to confirm inactivation. Three different experiments were conducted while including their respective inoculated and untreated controls and analyzed using 1-way ANOVA. All experiments were conducted in three replicates.ResultsMBC for was found to be PA (0.5%), SA(3%), EO (0.04%), PA+EO (0.25 + 0.02%), SA+EO (0.25 + 0.02%), respectively. 1% PA + 0.08% EO combination produced the maximum reduction (1.42 ± 0.11 log CFU/cm2) followed by 6% SA + 0.08% EO (1.02 ± 0.08 log CFU/cm2) in Salmonella populations on raw chicken. More than 6 log CFU/coupon of attached Salmonella were inactivated by mixtures of 0.25% PA + 0.02% EO and 1.5% SA + 0.02% EO.ConclusionThe combinations of PA+EO and SA+EO both exhibited strong anti-Salmonella activity in cell suspensions, on cells attached to stainless steel, and were effective in reducing Salmonella populations on raw chicken. Therefore, these antimicrobial combinations merit further research for raw poultry, meat, and other sanitation applications.

Succinic acid

Human decontamination

Pyruvic acid

10.22175/mmb.10815

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Citations (0)

Remote visualization of large-scale genomic alignments for collaborative clinical research and diagnosis of rare diseases

Cell Genomics (2023)

Alberto Corvò Leslie Matalonga Dylan Spalding Alexander Senf Steven Laurie

The Solve-RD project objectives include solving undiagnosed rare diseases (RD) through collaborative research on shared genome-phenome datasets. The RD-Connect Genome-Phenome Analysis Platform (GPAP), for data collation and analysis, and the European Genome-Phenome Archive (EGA), for file storage, are two key components of the Solve-RD infrastructure. Clinical researchers can identify candidate genetic variants within the RD-Connect GPAP and, thanks to the developments presented here as part of joint ELIXIR activities, are able to remotely visualize the corresponding alignments stored at the EGA. The Global Alliance for Genomics and Health (GA4GH) htsget streaming application programming interface (API) is used to retrieve alignment slices, which are rendered by an integrated genome viewer (IGV) instance embedded in the GPAP. As a result, it is no longer necessary for over 11,000 datasets to download large alignment files to visualize them locally. This work highlights the advantages, from both the user and infrastructure perspectives, of implementing interoperability standards for establishing federated genomics data networks.

Phenome

10.1016/j.xgen.2022.100246

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Citations (3)

Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf

Journal of Food Quality (2022)

Tracy Jaico Himanshu Prabhakar Koushik Adhikari Rakesh K. Singh Anand Mohan

The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. This study was designed to develop meatloaf with the intention of using the downgraded stream of trimmed meat and meat by-products, which are known to contain a higher quantity of connecting tissue that causes tenderness issues, moisture retention, mouthfeel, and perceived food quality. The physicochemical effects of sodium bicarbonate, potassium bicarbonate, and salt alone or in combination on physicochemical and sensory characteristics of cooked ground beef were investigated. The results obtained showed that cooked ground beef without salt had the lowest cooked yield. Instrumental textural and sensory analysis revealed that bicarbonate-treated meatloaf samples exhibited significantly better sensory and textural properties than the control (

p \leq 0.05

). Internal cooked color data revealed that meatloaf treated with sodium bicarbonate and potassium bicarbonate had a pinkish-red appearance with a significantly higher a

^{*}

value (

p \leq 0.05

). The findings provide evidence that inclusion of bicarbonates had a significant tenderizing and juiciness effects with improved sensory attributes of the meatloaf. The evidence presented clearly shows the potential of bicarbonate and salt will exert synergistic effects and improve eating quality and textural and sensorial attributes of meatloaf and other meat products.

Sodium bicarbonate

Bicarbonate

10.1155/2022/4788425

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Citations (8)

Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings

LWT (2015)

Anand Mohan F.W. Pohlman

Fumaric acid

Organic acid

Caprylic acid

Pyruvic acid

Malic acid

10.1016/j.lwt.2015.08.077

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Citations (52)

Amino acid sequence of Japanese quail (Coturnix japonica) and northern bobwhite (Colinus virginianus) myoglobin

Food Chemistry (2015)

John D. Goodson Robert B. Beckstead J. A. Payne Rakesh Kumar Singh Anand Mohan

Colinus

Coturnix japonica

Bobwhite quail

10.1016/j.foodchem.2015.02.091

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Citations (6)

Anti-Salmonella activity of pyruvic and succinic acid in combination with oregano essential oil

Food Control (2019)

Anand Mohan A. Purohit

Succinic acid

Pyruvic acid

Minimum bactericidal concentration

10.1016/j.foodcont.2019.106960

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Citations (25)

Limnological studies in correlation with microflora of Okhla Bird Sanctuary, New Delhi, India

Ecology Environment and Conservation (2024)

Madhu Lata Poornima Sharma Sandeep Chauhan Barathan Balaji Prasath Anand Mohan

This study delves into the correlation between physico-chemical parameters and phytoplankton density and abundance at three locations (S-I, S-2, and S-3) in the Okhla Bird Sanctuary after the monsoon season. The pH remained steady at an optimal level of 7 across all three sites, while the temperature ranged from 24 0 C to 310 C. TDS and EC values fluctuated between 535 mg/l to 796 mg/l and 822 s/cm to 1318 s/cm, respectively. Hardness, on the other hand, ranged from 230 mg/l to 426 mg/l. The highest levels of sodium (Na), potassium (K), calcium (Ca), and nitrate (NO3 ) were recorded as 136 mg/l, 85 mg/l, 27 mg/l, and 5mg/l, respectively. The study revealed that 17 algal genera from three groups, namely Cyanophyceae, Chlorophyceae, and Bacillariophyceae, represented the phytoplankton in the three sampling locations. The cyanophyceae group dominated during the pre-monsoon study, followed by Chlorophyceae. The highest phytoplankton diversity was recorded at sampling location S-2, followed by S-3, while the lowest diversity was at S-1. The study used the Shannon-Wiener diversity index (SWI) to estimate the phytoplankton diversity, and the Palmer pollution index revealed that the waters of the given sampling locations of wetland, Okhla Bird Sanctuary and Yamuna River, were not organically polluted. The physico-chemical analysis was done using IS methods for nine parameters. The study found that the concentration of nutrients in the water body directly or indirectly affected phytoplankton growth. This study sheds light on the Okhla Bird Sanctuary’s microflora, which remained unexplored until this research. The findings of this study may aid in the management of sustainable ecological conservation.

New delhi

10.53550/eec.2024.v30i05s.039

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Citations (0)

Role of particulate carbon dioxide on removal of Salmonella and Listeria attached to stainless steel surfaces

LWT (2019)

A. Purohit Rakesh K. Singh Anand Mohan

10.1016/j.lwt.2019.108979

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Citations (4)