The ultimate aim of our project is developing a food wrapper, we saw it fitting to consult experts from the food preservation sector. In light of this, we approached Dr.G.R.Gopi, Director Fermentech GSV PVT LTD , Thanjavur and Dr.Ng.Iboyaima Singh, Senior Principal scientist, Dept of Fruit and Vegetable technology, CFTRI. We presented our project to both of them and discussed the pros and cons of our application.
Dr.G.R Gopi suggested that the haemolytic activity of the peptide could be altered by mutating the native peptide. On exploring this thought further, we came across a case study that was carried out by Alexander A.Vassilevski et al. It proposed that a parameter related to hydrophobicity at the N-terminal of the peptide could be used as a measure of its tendency to exhibit haemolytic activity. After several discussions, we concluded that the working with the mutated peptide would be more appropriate.
Dr.Ng.Iboyaima Singh felt that our delivery mechanism wasn't feasible. Initially, we planned on enclosing our peptide within two semi permeable membranes. Dr.Singh pointed out that this idea would not be cost effective while scaling up. He suggested that we look into active antimicrobial packaging as a viable alternative. We took up his suggestion and tried to best fit to our project.
