DR. G. BHANUPRAKASH REDDY,Scientist ‘G’ & Head
Obtained PhD in Biochemistry from Osmania University; Postdoctoral research training at the Indian Institute of Science, Bengaluru and Case Western Reserve University, Cleveland-USA. Major area of research interest is on molecular nutrition of chronic non-communicable disorders (NCD): the underlying basis of the disease, evaluation of nutritional status, study the role of micronutrients on molecular processes involved in NCD, investigate protective effect of functional foods, and developing suitable animal models. At present our focus is on micronutrient status of adult and geriatric-groups, influence of micronutrient on biomarkers of aging, and fibrotic mechanisms in age-related diseases. A part of the work deals protein quality control systems and its modulation by nutrition with respect to complications of diabetes and obesity. Developed a raw-food based quantitative food frequency questionnaire to quantify dietary intakes. We reported the prevalence of micronutrient deficiencies, identified the factors associated with inadequacy of micronutrient intakes and developed tools/biomarkers for assessing the micronutrient status. Our studies revealed a role for micronutrients in the development of diabetic complications and shown how deficiency of some micronutrients can influence the molecular processes and provided a basis for micronutrient involvement in diabetic complications. Our pioneering work on involvement protein glycation and aldoketo reductases under chronic hyperglycemia has led to the identification of novel bioactive molecules from functional foods against diabetic complications. We work with suitable animal models for studying the disease biology of complications of diabetes and obesity and to understand the role of nutrition. Described age-related eye diseases- neuronal and retinal degeneration and cataract, in a spontaneous obese rat model. Our studies provided new insights into the protein quality control mechanisms in chronic disorder and their modulation by nutritional factors.