Faculty

Research Interests

My research focuses on interdisciplinary areas of Bioengineering and Biotechnology, with particular emphasis on gut microbiome, nutraceuticals, functional foods, oxidative stress, antioxidant and anti-inflammatory mechanisms, and bioactive compounds.

My work integrates microbiology, molecular biology, food science, and bioinformatics to investigate microbiome–host interactions and the health-promoting potential of natural bioactive compounds.

I am also interested in computational biology, metagenomic analysis, machine learning applications in biological research, and emerging areas of environmental biotechnology such as microbial plastic degradation.

Research Areas

• Bioengineering and Biotechnology
• Gut Microbiome and Microbiome–Host Interactions
• Nutraceuticals and Functional Foods
• Bioactive Compounds
• Oxidative Stress and Antioxidant Mechanisms
• Anti-inflammatory Mechanisms
• Microbiology and Molecular Biology
• Food Science and Technology
• Bioinformatics and Computational Biology
• Metagenomic Analysis
• Machine Learning in Biological Research
• Environmental Biotechnology
• Microbial Plastic Degradation

Research Publications

1. Kunnummal, S. P., Abdulla, A., & Khan, M. (2026). Novel Ferulic Acid Esterase from Human Gut Microbiome: Cloning and Application in Crop Residue Valorization. Biotechnology and Applied Biochemistry.
2. Kunnummal, S. P., Sori, N., Khan, M. A., & Khan, M. (2023). Plant-based nutraceutical formulation modulates the human gut microbiota and ferulic acid esterase activity during in vitro fermentation. Current Microbiology, 81(1), 3.
   DOI: https://doi.org/10.1007/s00284-023-03518-3
3. Kunnummal, S. P., & Khan, M. (2023). Diet–gut microbiome interaction and ferulic acid bioavailability: Implications on neurodegenerative disorders. European Journal of Nutrition.
   DOI: https://doi.org/10.1007/s00394-023-03247-0
4. RamachandraRao Sonale, S., Kunnummal, S. P., Sori, N., Reddy, J. P., & Khan, M. (2022). Low methoxy feruloylated pectin from beetroot: Antioxidant and prebiotic properties. Journal of Food Processing and Preservation, 46(12), e17240.
   DOI: https://doi.org/10.1111/jfpp.17240
5. Sori, N., Kunnummal, S. P., Peddha, M. S., & Khan, M. (2022). Prophylactic effect of pectic oligosaccharides against poly I:C-induced virus-like infection in BALB/c mice. Journal of Food Biochemistry, 46(12).
   DOI: https://doi.org/10.1111/jfbc.14459

Research Profiles

• Google Scholar: View Google Scholar Profile
• Scopus: View Scopus Profile
• ORCID: View ORCID Profile