Performance of Banking Industry After Privatization in Pakistan: A Case Study of Mcb Bank Limited

This research work aims to investigate the impact of privatization on the performing efficiency of MCB Bank Limited Privatization and the phenomenon of denationalization after the failure of socialism and communism globally. As the direction of enteritis was predetermined by state which in long term affected the performance of state-owned entities on many fronts even they reached at the verge of collapse and state was compelled to inject capital for their survival. Ultimately the state took drastic steps and initiated the process of denationalization and privatization to keep the industry intact in the changed scenario. In 1974, during Z.A. Bhutto regime Pakistan’s banking industry was nationalized with prime objective to address the issues of backward segments of economy but unfortunately after privatization industry was used for political motives and witnessed poor performance and financial indiscipline due to frequent interference in the affairs of banks particularly in lending activities and hiring of inefficient human resources. Resultantly banks failed to deliver as per expectation of masses and could not deliver quality customer services on one hand and accumulation of infected portfolio on the other which in turn swallowed the profitability and the capital of banks. It is revealed that bank has tremendously performed in all Key Performing Indicators, it has improved its profitability manifold, deposit base is significantly enhanced and became more liquid and solvent.

Therapeutic Potential of Bioactive Peptides Derived from Cheddar Cheese

Growing perception concerning diet and health has extended the need to exploit the nutritious, biologically active and sustainable food products. The present study was designed to evaluate the potential role of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses with special reference to anti-hypertensive, anti-thrombotic, anti-oxidant, anti-inflammatory and anti-cancer activities. Purposely, the WSPs fractions collected at different stages of cheese ripening were subjected to assess the degree of proteolysis, peptides profiling by RP-HPLC and in vitro assays for bioactivities of interest. The ripening period was accompanied by a significant (p<0.01) increase in the level of water-soluble nitrogen and non-protein-nitrogen. The cheeses expressed peptide peak development during ripening, however few qualitative differences were observed in chromatograms of their WSPs extract. There were slight differences concerning the number, area and height of peaks during whole investigation period. The angiotensin converting enzyme- inhibitory and anti-thrombotic activity of WSPs increased progressively during 180 days of cheese maturation. Regarding the in vitro radical scavenging potential, the WSPs extracts were demonstrated to be potent scavenger of DPPH and ABTS radicals and the activities increased progressively with ripening period. Moreover, results indicated the dose-dependent inhibition of radicals. Comparatively, the highest activities were noticed in the peptide extract obtained from buffalo milk Cheddar cheese. The protective role of WSPs extract on cell viability and cellular antioxidant activity in RAW-264.7 macrophages (LPS-stimulated) and Caco-2 (tert-butyl hydroperoxide-induced) cell lines, indicated that the intracellular ROS production decreased significantly upon treatment with the selected doses of WSPs extract. However, maximum activity was noticed at 150 and 180 day of ripening in a dose-dependent manner. The in vitro anti-inflammatory potential of cheese extract was expounded using RAW-264.7 macrophages on the basis of nitric oxide (NO) production in these cells. The extracts effectively inhibited the NO production in cells without affecting their viability. The cell viability, cell cycle arrest and apoptosis were performed to explore the anti-cancer activity using lung (H1299) and colon (HT-29 & HCT-116) cancer cell lines. Cheese extracts of 120, 150 and 180 of ripening days showed marked anti-proliferation activity towards cancer cells in dose-dependent fashion. The extracts also caused significant changes in cell cycle distribution in comparison to the control cells. The substantial dose-dependent increase in the percentage of cells population in G0/G1 phase was observed in colon cells while WSPs extracts induced G2/M phase cell cycle arrest in lung cancer cell line at rate of 400 μg/mL and 500 μg/mL. Moreover, these extracts also induced extensive early and late apoptosis in all cancer cells. In conclusion, the promising health potential of Cheddar cheese can offer a perspective to reduce the risk of disorders associated with cardiovascular diseases, oxidative stress, inflammation and cancer.