About
Zoya Shaikh is an Assistant Professor in the School of Pure and Applied Sciences at RV University. She completed her Ph.D. in Food Science and Nutrition at CSIR-Central Food Technological Research Institute (CFTRI), Mysuru, under the Academy of Scientific and Innovative Research (AcSIR).
Her doctoral research focused on the health effects of dietary Advanced Glycation End Products (AGEs), particularly Nε-carboxymethyl-lysine (CML), with special emphasis on gut health, oxidative stress, inflammation, and microbiome interactions. Her work integrated food chemistry, nutritional biochemistry, cell culture studies, animal models, and molecular biology approaches to understand how food processing-derived compounds influence intestinal and metabolic health.
Her broader research interests lie in the fields of food, nutrition, and health, particularly at the interface of food processing, gut microbiota, and chronic disease risk. She is especially interested in understanding the molecular mechanisms through which dietary components affect human health and in translating these findings into meaningful nutritional applications.
Quantification of Protein-bound Carboxymethyl-lysine in Processed Chicken Products and ROS generation in Caco-2 cells after Simulated Gastrointestinal Digestion.
This study investigated the formation of Nε-carboxymethyl-lysine (CML), a dietary advanced glycation end product (AGE), in thermally processed and commercially available chicken products. Using LC-MS/MS analysis, the research examined the influence of cooking methods on CML formation and its release during simulated gastrointestinal digestion. The study further evaluated the effects of free and protein-bound CML on reactive oxygen species (ROS) generation in intestinal Caco-2 cells under different glucose conditions. The findings provide insights into the relationship between food processing, dietary AGE exposure, gastrointestinal digestion, and cellular oxidative stress, contributing to a better understanding of the potential health implications of heat-processed foods.
Chronic Consumption of a Carboxymethyl-Lysine-Enriched Diet Alters Gut Microbiota and Intestinal Homeostasis in Male Wistar Rats
This study investigated the effects of chronic dietary exposure to Nε-carboxymethyl-lysine (CML), a major advanced glycation end product (AGE), on intestinal homeostasis and gut microbial composition in male Wistar rats. Using an eight-week dietary intervention, the study evaluated CML accumulation, oxidative stress responses, inflammatory markers, intestinal tight junction integrity, short-chain fatty acid profiles, and alterations in the gut microbiota. The findings revealed increased CML accumulation in colonic tissues, elevated inflammatory markers, reduced expression of intestinal tight junction genes, and alterations in gut microbial composition and propionate levels following high-CML dietary exposure. These observations highlight the potential influence of dietary AGEs on intestinal barrier regulation, microbial ecology, and gut metabolic functions. The study contributes to understanding the relationship between processing-derived dietary compounds and intestinal health.
Dietary Advanced Glycation End Products (AGEs): Investigating the formation, bioaccessibility, and potential health implications of AGEs, particularly Nε-carboxymethyl-lysine (CML), in thermally processed foods.
Food Processing and Nutritional Biochemistry: Exploring how thermal processing influences food chemistry, protein digestibility, and the formation of processing-induced compounds.
Gut Health and Intestinal Function: Studying the effects of dietary AGEs on intestinal barrier integrity, oxidative stress, and inflammatory responses using cellular and experimental animal models.
Gut Microbiota and Metabolic Health: Examining interactions between dietary compounds and gut microbial communities, with particular emphasis on microbial composition, short-chain fatty acid metabolism, and intestinal health.
Molecular Nutrition and Cellular Mechanisms: Investigating the molecular mechanisms linking dietary exposures to oxidative stress, inflammatory signalling, and metabolic responses.
Food, Nutrition, and Human Health: Integrating food science, analytical chemistry, and biology to understand diet–health relationships and contribute to evidence-based nutritional research.
Research Interests
Nutritional Biochemistry
Food Processing and Dietary Advanced Glycation End Products (AGEs)
Gut Microbiota and Host-Microbiome Interactions
Intestinal Health and Barrier Function
Oxidative Stress and Inflammatory Signalling
Food Bioactive Compounds and Metabolic Health
Diet-Disease Interactions and Nutritional Interventions
UGC-NET Junior Research Fellowship (JRF), 2019
Qualified for the UGC-NET Junior Research Fellowship in Home Science, demonstrating academic excellence and eligibility for advanced research in the discipline.
M.Sc. Academic Excellence - Sarah Chacko Fellowship
Awarded the Sarah Chacko Fellowship in recognition of outstanding academic performance during postgraduate studies in Food Science and Nutrition.
Assistant Professor
School of Pure and Applied Sciences
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Mysuru