Dr. Mohammad Nazrul Islam Bhuiyan
Industrial Microbiology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh
Division-In-Charge, BCSIR
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Academic Career Length
57Years (1970-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications20 April 2009 in Bangladesh Journal of Pharmacology
Journal Article
Mohammad Nazrul Islam BhuiyanJBJaripa Begum
Jaripa Begum
MSMahbuba Sultana
Mahbuba Sultana
Chemical composition of leaf and seed essential oil of Coriandrum sativum L. from Bangladesh
8 February 2017 in Bioscience, Biotechnology, and Biochemistry
Journal Article
Mohammad Nazrul Islam BhuiyanSMShinya Mitsuhashi
Shinya Mitsuhashi
KSKengo Sigetomi
Kengo Sigetomi
MUMakoto Ubukata
Makoto UbukataPhysiological concentration of Mg2+, Cu2+, and Zn2+ accelerated AGE formation only in glucose-mediated conditions, which was effectively inhibited by chelating ligands. Only quercetin (10) inhibited MGO-mediated AGE formation as well as glucose- and ribose-mediated AGE formation among 10 polyphenols (1–10) tested. We performed an additional structure-activity relationship (SAR) study on flavanols (10, 11, 12, 13, and 14). Morin (12) and kaempherol (14) showed inhibitory activity against MGO-mediated AGE formation, whereas rutin (11) and fisetin (13) did not. These observations indicate that 3,5,7,4′-tetrahydroxy and 4-keto groups of 10 are important to yield newly revised mono-MGO adducts (16 and 17) and di-MGO adduct (18) having cyclic hemiacetals, while 3′-hydroxy group is not essential. We propose here a comprehensive inhibitory mechanism of 10 against AGE formation including chelation effect, trapping of MGO, and trapping of reactive oxygen species (ROS), which leads to oxidative degradation of 18 to 3,4-dihydroxybenzoic acid (15) and other fragments. Inhibitory mechanism of quercetin against glucose-, ribose-, and MGO-mediated AGE formation and structures of MGO-quercetin adducts were elucidated.
14 May 2008 in Bangladesh Journal of Pharmacology
Journal Article
JCJasim Uddin Chowdhury
Jasim Uddin Chowdhury
Mohammad Nazrul Islam BhuiyanMYMohammed Yusuf
Mohammed Yusuf
Chemical composition of the leaf essential oils of Murraya koenigii (L.) Spreng and Murraya paniculata (L.) Jack
11 June 2021 in Access Microbiology
Journal Article
SASadia Afrin
Sadia Afrin
MHMohammad Amirul Hoque
Mohammad Amirul HoqueASAshish Kumar Sarker
Ashish Kumar Sarker
MSMohammed A Satter
Mohammed A Satter
Mohammad Nazrul Islam BhuiyanBacteriocins have become biological weapons against harmful food pathogens and have attracted interest as tools for biopreservation. The aim of this study was to isolate, identify and characterize lactic acid bacterial (LAB) strains from cheese samples, partially purify potential bacteriocins and characterize their antimicrobial activity against pathogens. Bacteriocin-producing organisms were screened by Agar spot assay test. Initially, 25 LAB isolates were isolated from the cheese samples and identified as Lactobacillius spp., among them five strains were able to produce bacteriocin whose antimicrobial activates were analysed by agar-well-diffusion assay test against pathogenic organisms.
Bacillus subtilis
,
Bacillus cereus
,
Staphylococcus aureus
, Streptococcus thermophillus and Listeria monocytogens were inhibited, while
Enterococcus faecalis
,
Salmonella typhi
,
Escherichia coli
and
Pseudomonas aeruginosa
were resistant to the antimicrobial substances from LAB isolates. For optimal production of bacteriocin, LAB broth cultures were harvested at exponential phase. The molecular weights of the bacteriocins are between 7.0–15.0 kDa. The bacteriocins were characterized on the basis of their sensitivity to heat, pH, enzymes, NaCl and treatments with organic solvents. These results revealed that the bacteriocins from Lactobacillius spp. isolated from the cheese might have potential antimicrobial properties and give new insight in the development of bio-preservative agents to prevent and control pathogenic bacterial infection.
5 October 2025 in The Microbe
Journal Article
Mohammad Nazrul Islam Bhuiyan2 July 2025 in Food Nutrition
Journal Article
Mohammad Nazrul Islam BhuiyanMNMeher Nahid
Meher Nahid
About Me
Dr. Mohammad Nazrul Islam Bhuiyan is a distinguished scientist and academic leader with expertise in industrial microbiology, botany, chemistry, and sustainability science. He currently serves as the Officer-in-Charge and Principal Scientific Officer (PSO) at the BCSIR Chattogram Laboratories, a institute of the Bangladesh Council of Scientific and Industrial Research (BCSIR) headquartered in Dhaka.
Dr. Bhuiyan's academic journey reflects his unwavering commitment to excellence. He earned his PhD in Chemistry and Microbiology from Hokkaido University, Japan, in 2015, after completing an M.Sc. in the same fields from the same institution in 2012. Prior to his international education, he obtained an M.S. in Botany, specializing in microbial genetics, and a B.S. in Botany from the University of Dhaka.
His professional career is distinguished by groundbreaking research and leadership. At the Institute of Food Science and Technology (IFST), he has led innovative projects in industrial microbiology, environmental sustainability, and food science.
Dr. Bhuiyan's international contributions include serving as a visiting scientist at the Forest Research Institute in India under the RTFDCS Fellowship in 2009 and representing Hokkaido University as a Science Diplomat at the World Student Environmental Summit in Switzerland in 2013.
Dr. Bhuiyan's scholarly publications, which have garnered over 2,200 citations, cover a wide range of topics.
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