Skip to main content

ICMR-NIRTH Scientists Identify New Biomarker For Malaria

 ICMR-NIRTH Scientists Identify New Biomarker For Malaria

Written on 06/25/2019



New Biomarker For Malaria Identified by ICMR-NIRTH Scientists
A team of researchers at ICMR-NIRTH, Jabalpur has identified a genetic arrangement in the body of malaria parasite which promises to help create a more sensitive diagnostic test for the deadly illness. The research findings were published in the journal PLoS One.
Presently, evaluations used for diagnosing malaria are according to a gene, Histidine-rich Protein 2(HRP2), which is rich in an amino acid named Histidine. Various studies have revealed that this gene can be absent in some strains of the malaria parasite. Consequently, levels of malaria disease were passing undetected. Researchers throughout the globe have been looking for brand new biomarkers that would be more effective to find a cure for Malaria.
Researchers at NIRTH – National Institute of Research in Tribal Health have discovered that an enzyme called – glutamate dehydrogenase could be the key. Lead Researcher of the team – Dr. Praveen Kumar Bharti said that their scientific study offers evidence for conserved nature of the enzyme – glutamate dehydrogenase sequences in Indian isolates which can be used as a potential biomarker for diagnosis of malaria.


ICMR-NIRTH Scientists, Image & News Courtesy – India Science Wire

There are numerous genes in each malarial parasite that can be targeted to kill or to spot it. However, these genes aren’t found in an equal amount in all of the breeds of the malariaparasite. While identifying the genes or proteins for diagnostic or therapeutic purposes, scientists select a protein or receptor which shows the smallest variation across different regions so that it can be utilized in as wide an area as possible. In scientific terms, this type of gene is considered to be conserved.
In the current study, the scientists looked at three genes present in the deadliest malaria parasite Plasmodium falciparum – Glutamate dehydrogenase, lactate dehydrogenase, and aldolase.
For this, they gathered 514 blood samples of malaria-infected patients from the eight malaria- endemic states in India – isolated DNA from them and amplified the three genes. The genes were sequenced & nucleotide makeup of each of the samples was then compared. Among the three genes, nucleotide makeup of glutamate dehydrogenase was nearly the same across the samples.
Analysis of the protein structure of this gene revealed that it folded into protein structure across the trials, confirming that it could be a possible biomarker for malaria.
The research team at ICMR-NIRTH included – Amreen Ahmad, Anil Kumar Verma, Sri Krishna, Neeru Singh from NIRTH and Anjana Sharma from Rani Durgavati University, Jabalpur.

Comments

Rose line said…
Grateful to dr ojieabu for all his help for my life, i was having Herpes Simplex Virus, and we were planing on getting married on early December, when we decided to get ourselves tested first and we found out that my fiancee was HSV 2 Positive, my fiancee was so unhappy, because this was a barrier for us to get married, so i went out to search out a remedy for my partner, and it was so surprising how dr ojieabu has been a blessing and healing to the masses, after reading about his work on a blog i immediately emailed him: (drojieabuherbalhome@gmail. com) and he wrote back to me that my fiancee will be OK and that we we get married this same year, i couldn't believe it, after doing all that is needed to be done, i was surprise that after 2weeks of using his medicine my fiancee went to the doc and was diagnose negative. For more info contact his email or WhatsApp:+2347087681025He also cure Lung cancer Blood CancerHart cancer Asthma cureAutism cure....COPD

Popular posts from this blog

Beer production

Brewing  is the production of  beer  by steeping  a  starch  source (commonly cereal  grains, the most popular of which is  barley ) [1]  in water and  fermenting  the resulting sweet liquid with  yeast . It may be done in a  brewery  by a commercial brewer, at home by a  homebrewer , or by a variety of traditional methods such as communally by the  indigenous peoples in Brazil  when making  cauim . [2]  Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including  ancient Egypt [3] and  Mesopotamia  brewed beer. [4]  Since the nineteenth century the  brewing industry  has been part of most western economies. The basic ingredients of beer are water and a  fermentable  starch source such as  malted barley . Most beer is fermented with a  brewer's yeast  and flavoured with  hops . [5]  Less widely used starch sources include  millet ,  sorghum and  cassava . [6]  Secondary sources ( adjuncts ), such as

Mechanism of Action of Hydroxychloroquine as an Antirheumatic Drug

Mechanism of Action of Hydroxychloroquine as an Antirheumatic Drug Abstract The antimalarial agents chloroquine and hydroxychloroquine have been used widely for the treatment of rheumatoid arthritis and systemic lupus erythematosus. These compounds lead to improvement of clinical and laboratory parameters, but their slow onset of action distinguishes them from glucocorticoids and nonsteroidal antiinflammatory agents. Chloroquine and hydroxychloroquine increase pH within intracellular vacuoles and alter processes such as protein degradation by acidic hydrolases in the lysosome, assembly of macromolecules in the endosomes, and posttranslation modification of proteins in the Golgi apparatus. It is proposed that the antirheumatic properties of these compounds results from their interference with "antigen processing" in macrophages and other antigen-presenting cells. Acidic cytoplasmic compartments are required for the antigenic protein to be digested and for the pept

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION. And All HACCP concept And Conclusion

All Concept of HACCP PREAMBLE The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The second section provides general guidance for the application of the system while recognizing that the details of application may vary depending on the circumstances of the food operation The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health