Associate Professor Kasipathy Kailasapathy

• Biography
•  
• Areas of Research / Teaching Expertise
• Grants / Current Projects 
• Selected Publications
• Optional
• Contact Details

Biography

Associate Professor Kasipathy (Kaila) Kailasapathy has developed research on probiotics and microencapsulation at UWS. His overall research interest is the study of fundamental mechanisms to enhance basic functionality, interaction and performance of bioactive compounds and beneficial bacteria in the development of functional foods and nutraceuticals including probiotics and prebiotics and bioactive peptides as well as encapsulation and controlled delivery science and technology. His work in this area of research has been supported by four ARC linkage among other competitive grants. At UWS he has taught a number of Food Science units and since 2005 he is teaching nutrition science units. Kaila has supervised 19 PhD and 10 M.Sc hons.students at UWS since 1992 and 12 PhD AND 10 M.Sc students have graduated. Kaila is also a member of a number of professional associations, for example, he is currently the Chair for Graduate Paper Competition at the Dairy Foods Division, American Dairy Science Association. Kaila is also invited regularly to chair international conferences on microencapsulation, probiotics and prebiotics. Kaila won a very prestigious Danisco International Award for 2010 for his contribution on probiotics, microencapsulation and bioactive peptides. This is a highly significant international award and Kaila has been the fourth Australian to receive this award. As a recognition for receiving this international award, Kaila was granted an international travel award by Yakult Australia to attend the International Intestinal Flora Conference organised by Yakult, Japan in October 2010. Dr. Kailasapathy is currently an adjunct Associate Professor at the School of Natural Sciences.

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Areas of Research / Teaching Expertise

Probiotic microbiology:

• Interactions and health benefits of probiotic bacteria and prebiotic substances, development of bioactive foods and nutraceuticals.
• Micro and nano encapsulation and controlled delivery systems.
• Bioactive compounds in milk, fish and plant materials.

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Grants / Current Projects

Total funding received over the last five years is approximtely one million dollars.

1. Development of a new microencapsulation system using a novel falling film technology for bioencapsulation of synbiotic functional dairy products. Funding: (2003-2006)ARC Linkage Projects (Industry partners: Dairy Farmers and Saurin Technologies) Total value = $ 333.000 (cash) and $ 240,000 (kind)
2. Immunomodulation by gut bacteria and gastrointestinal health. Funding: (2003-2004) UWS IRIS. $ 10,500
3. Development of mature and intense flavours in low-fat cheeses using microencapsulated enzyme technology. Funding: (2005-2008)ARC Linkage Projects (Industry partners: Dairy Farmers) Total value = $ 302,402 (cash) and $ 195,000 (kind)
4. Immobilisation technology for bacterial enzymes and its application in cheese ripening. Funding: UWS IRIS. $ 12,500.

Current research projects:

1. Evaluation and characterisation of bioactive peptides in dairy foods, fish and plant foods.
2. Controlled release delivery systems using micro and nano encapsulation.
3. Molecular mechanisms to understand interactions between probiotic bacteria, prebiotic substances and intestinal cells.

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Selected Recent Publications

Books

Fermented Foods and Beverages of the World. Editors. Jyoti Prakash Tamang and Kasipathy Kailasapathy. CRC Press, Taylor & Francis Group, USA. First Edition 2010. ISBN 978-1-4 200-9495-4. Pp 448.

Notes on Nutrition and Health. Author Kasipathy Kailasapathy. First Edition 2010. ISBN 978 0 17 018843 2. Cengage Learning, South Melbourne, Victoria, Australia. Pp159.

Synbiotic Yoghurt- A smart gut food: Science, Technology and Applications. 2010. Editor. Kasipathy Kailasapathy. Nova Science Pub. Inc. New York. ISBN: 978-1-61122-517-4. (In Press).

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Book Chapters

Manojlovic, V., Nedovic, V., Kailasapathy, K and Zuidam, N.J. (2010). “Encapsulation of probiotics for use in food products”. In: Encapsulation Technologies for Active Food  Ingredients and Food Processing. Ed. Zuidam, N.J and Nedovic. V.A. Springer Pub. Ltd. London. Pp 269-302. (ISBN 978-1-4419-1007-3).

Kailasapathy, K (2010). Probiotic and Prebiotic Fermented Foods. In: Fermented Foods and Beverages of the World. CRC Press, Taylor & Francis Group. USA. Editors. J.P. Tamang and K. Kailasapathy. First Edition. Pp 377-390 (ISBN: 978-1-4200-9495-4)

Salampessy, J., Kailasapathy, K and Thapa, N (2010). Fermented fish products. In: Fermented Foods and Beverages of the World. CRC Press, Taylor & Francis Group, USA. Editors. J.P. Tamang and K. Kailasapathy First Edition. Pp 289-308 (ISBN: 978-1-4200-9495-4)

Farhad, M., Kailasapathy, K and Tamang, J.P. (2010). Health aspects of fermented foods. In: Fermented Foods and Beverages of the World. CRC Press, Taylor & Francis Group, USA. Editors. J.P. Tamang and K. Kailasapathy. First Edition. Pp. 391-414 (ISBN: 978-1-4 200-9495-4)

Kailasapathy, K (2010). Packaging concepts for enhancing preservation of fermented foods. In: Fermented Foods and Beverages of the World. CRC Press, Taylor & Francis Group, USA. Editors. J.P. Tamang and K. Kailasapathy. First Edition. Pp 415-434 (ISBN: 978-1-4 200-9495-4)

Kailasapathy, K (2010). “Encapsulation of probiotics”. In: “Probiotics and Prebiotics in Foods”, Editors:  Kayanush J. Aryana, Douglas Olson and Kasipathy Kailasapthy. DEStech Publications, Pennsylvania, USA (accepted for publication, June 5th 2009).

Kailasapathy, K. (2010). “Prebiotics from concept to consumer”. In: “Probiotics and Prebiotics in Foods”, Editors: Kayanush J. Aryana, Douglas Olson and Kasipathy Kailasapathy. DEStech Publications, Pennsylvania, USA (accepted for publication, June 5th 2009).

Moore, S and Kailasapathy, K (2010). Gastrointestinal tract and gut microbiota. In: “Probiotics and Prebiotics in Foods”, Editors: Kayanush J. Aryana, Douglas Olson and Kasipathy Kailasapathy. DEStech Publications, Pennsylvania, USA (accepted for publication, June 5th 2009).

Moore, S and Kailasapathy, K (2010). The interactions between probiotics and commensal bacteria. In: “Probiotics and Prebiotics in Foods”. Editors: Kayanush J. Aryana, Douglas Olson and Kasipathy Kailasapathy. DEStech Publications, Pennsylvania, USA (accepted for publication, June 5th 2009).

Kailasapathy, K (2010). Health benefits of probiotics. In: “Probiotics and Prebiotics in Foods”. Editors:Kayanush J. Aryana, Douglas Olson and Kasipathy Kailasapathy. DEStech Publications, Pennsylvania, USA (accepted for publication, June 5th 2009).

Pritchard, S and Kailasapathy, K (2010). Chemical, physical and functional characteristics of milk and dairy ingredients. In: “Dairy Ingredients for Food Processing”, Editors R.C. Chandan and A.F. Kilara. Wiley-Blaclwell, NY. (accepted for publication August 2009)

Salampessy, J. and Kailasapathy, K (2010). Fermented dairy ingredients. In: “Dairy Ingredients for Food Processing”, Editors R.C. Chandan and A.F. Kilara. Wiley-Blaclwell, NY. (accepted for publication August 2009)

Moore, S and Kailasapathy, K (2010). Microencapsulation: Science and technologies for probiotics and prebiotics. In: Probiotic and prebiotic Foods: Technology, Stability and Benefits to the Human Health. Editors: Jose de Assis Fonseca Faria, Adriano Gomes da Cruz and Nagendra Shah. Nova Science Publishers, NY. ISBN: 978-1-61668-842-4. (In Press).

Champagne, C. and Kailasapathy, K., (2008). Encapsulation of Probiotics. In: Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. Editor: N. Garti. Woodhead Publishing, London, pp. 344-364.

Kailasapathy, K., (2008). Encapsulation and Controlled Release of Folic acid”. In: “Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals”. Editor: N. Garti. Woodhead Publishing, London, pp. 331-341.

Kailasapathy, K., (2008). Formulation and Administration of Probiotics. In: Therapeutic Microbiology: Probiotics and other strategies. Editors: M.Wilson and J. Versalovic. American Society for Microbiology, USA, pp. 97-118.

Kailasapathy, K., (2008). Chemical composition, physical and functional properties of milk and milk ingredients. In: Dairy Processing and Quality Assurance. Editors: R.C.Chandan, A.K.Kilara and N.P. Shah. Blackwell Publishing, USA, pp. 75-103.

Kailasapathy, K., (2008). Food bioactive peptides: Recent trends in research, production, functionality and applications. Food Science and Technololgy: New Research. Eds. L.V. Greco and M.N. Bruno. Nova Science Publishers Inc., NY., pp 271-297.

Kailasapathy, K., (2008). Recent trends in the probiotic and prebiotic functional food product development. Food Science and Technololgy: New Research. Eds. L.V. Greco and M.N. Bruno. Nova Science Publishers Inc., NY., 299-321.

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Referred Research Papers

Seneweera, S and Kailasapathy, K (2010). Microencapsulated enzymes from Aspergillus Oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile. The Australian Journal of Dairy Technology, 65: 174-177

Pritchard, R.S., Phillips, M and Kasipathy Kailasapathy (2010). Identification of bioactive peptides in commercial Australian organic cheddar cheeses. The Australian Journal of Dairy Technology, 65: 170-173.

Pritchard, S.R, Phillips, M. and Kailasapathy, K. (2010). Identification of bioactive peptides in commercial cheddar cheese. Food Research International, 43: 1545-1548.

Paturi, G., Phillips, M and Kailasapathy, K (2010). Comparison of functional assay and microarray analysis for determination of Lactobacillus acidophilus LAFTI L10 induced gut immune responses in mice. Food Research International 43: 856-861.

Salampessy, J., Phillips, M., Seneweera, S and Kailasapathy, K (2010). Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins. Food Chemistry, 120: 556-560.

Kailasapathy, K., (2009). Review: Encapsulation technologies for functional foods and nutraceutical product development. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources. 4, No. 033 pages 1-19.

Dilamini, A. M., Peiris, P. S., Bavor, J. H. and Kailasapathy, K., (2009). Rheological and characteristics of an exoploysaccharide produced by a strain of Klebsiella oxytoca. J. Biosci. & Bio eng. 107 (3): 272-274.

Paturi, G., Phillips, M. and Kailasapathy, K., (2008). Effect of probiotic strains Lactobacillus acidophilus LAFT L10 and Lactobacillus acidophilus LAFTI L26 on systemic immune functions and bacterial translocation in mice. J. Food Protection, 71(4): 796-801.

Kailasapathy, K., Harmstrof, I. and Phillips, M., (2008). Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp Lactis in stirred fruit yoghurts. LWT Food Science and Technology, 41, 1317-1322.

Dlamini, A. M., Peiris, P. S., Bavor, J. H. and Kailasapathy, K., (2007). Characteristics of the exoploysaccharide produced by a whey utilising strain of Klebsiella oxytoca, African Journal of Biotechnology, 6(22), 2603-2611

Paturi, G., Kailasapathy, K., Phillips, M. and Jones, M., (2007). Immune enhancing effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L 26 in mice. International Journal of Food Microbiology,115,115-118.

Anjani, K., Kailasapathy, K. and Phillips, M., (2007). Microencapsulation of enzymes for potential application in acceleration of cheese ripening. International Dairy Journal, 17(1), 79-86.

Kailasapathy, K., Anjani, K. and Seneweera, S., (2006). Recent trends in accelerated cheese ripening using miceoencapsulated enzymes. The Australian Journal of Dairy Technology, 61, 78-81.

Kailasapathy, K., Perera, C. and Phillips, M., (2006). Evaluation of alginate-starch polymers for preparation of enzyme microcapsules, Int. J. Food Enginnering, 2(2): Article 8. Avilable at http://www.bepress.com/ijfe/vol2/iss2/art8.

Kailasapathy, K., (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Science and Technology, 39: 1221-1227.

Phillips, M., Kailasapathy, K. and Tran, L., (2006). Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L.casei, L. paracasei and L. rhamnosus) in Cheddar cheese. Int. J. Food Microbiology, 108: 276-280.

Madziva, H., Kailasapathy, K. and Phillips, M., (2006). Evaluation of alginate-pectin capsules in Cheddar cheese as a food carrier for the delivery of folic acid. LWT Food Science and Technology, 39: 146-151.

Darukaradhya, J., Phillips, M. and Kailasapathy, K., (2006). Selective enumeration of Lactobacillus acidophilus, Bifidibacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese. Int. Dairy Journal, 16:439-445.

Iyer, C., Kailasapathy, K. and Phillips, M., (2005). Release studies of Lactobacilli casei strain shirota from chitiosan-coated alginate-strach microcapsules ex-vivo porcine gastrointestinal contents. Letters in Applied Microbiology, 41: 493-497.

Kailasapathy, K. and Masondole, L., (2005). Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of Feta cheese. Australian Journal of Dairy Technology, 60 (3): 48-54.

Madziva, H., Kailasapathy, K. and Phillips, M., (2005). Alginate-pectin microcapsules as a potential for folic acid delivery in foods. J. Microencapsulation June 22(4): 343-351.

Dixit, S. and Kailasapathy, K., (2005). Bacterial diversity of Escherichia Coli in the gut – A reason to re-evaluate probiotic formulations? Current Issues in Intestinal Microbiology, 6(1): 17-23.

Kailasapathy, K. and Lam, S. H., (2005). Application of encapsulated enzymes to accelerate cheese ripening. Int. Dairy J. 15(6-9): 929-939.

Iyer, C. and Kailasapathy, K., (2005). Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria in simulated gastrointestinal conditions and in yoghurt. J. Food Science, 70(1): M18-M23.

Kailasapathy, K and Lam. S.H. (2004). Evaluation of capillary electrophoresis for monitoring encapsulated enzyme accelerated ripening in cheddar cheese. Australian J. Dairy Technol.59(3): 226-229.

Kailasapathy, K and Sureeta, B. S., (2004). Effect of storage on the shelf life and viability of freeze-dried and micro-encapsulated Lactobacillus acidophilus and Bifidobacterium infantis cultures. Australian J. Dairy Technol. 59(3): 204-208.

Talwalkar, A. and Kailasapathy, K., (2004). Comparison of selective and differential media for the accurate enumeration of strains of Lactobaciluus acidophilus, Bifidobacterium spp and Lactobacillus casei complex from commercial yoghurts. Int. Dairy Journal 14(2): 143-149.

Rodgers, S., Kailasapathy, K., Cox, J. and Peiris, P., (2004). Co-incubation of Clostridium botulinum with protective cultures. Food Research International 37: 659-666.

Chandramouli, V., Kailasapathy, K., Peiris, P. and Jones, M., (2004). An improved method of microencapsulation and its evaluation to protect Lactobacillus spp in simulated gastric conditions. J. Microbiological Methods 56(1): 27-35.

Talwalkar, A. and Kailasapathy, K., (2004). The role of oxygen in the viability of probiotic bacteria with reference to L. acidophilus and Bifidobacterium spp. Curr. Issues in Intestinal Micriobiology. 5, 1-8.

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Optional

• Committee member, Dairy Foods Program Committee, American Dairy Science Association
• Chair, Graduate Paper Competition, Dairy Foods Division, American Dairy Science Association.
• Member, Scientific Committee, International Bioencapsulation Research Group (BRG)
• Member, Editorial Board, International Journal of Probiotics and Prebiotics
• Regularly invited to chair sessions in International conferences
• Regularly appointed as an external examiner for PhD theses evaluation from other universities.
• Professional member
• • The Australian Society for Microbiology
  • American Dairy Science Assciation
  • Dairy Industry Association of Australia.

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