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The effect of tocotrienol-rich fraction on the expression of glutathione s-transferase isoenzymes in mice liver

Ahmed Atia, Nadia Salem Alrawaiq, Azman Abdullah

Sains Malaysiana, 2018;47:2799-2809.

Glutathione S-transferase isoenzymes (GSTs) catalyze the conjugation reaction between glutathione and electrophilic
compounds. GSTs are involved in the detoxification of toxic and carcinogenic compounds, thus protecting the body from
toxic injuries. Tocotrienols are part of the vitamin E family and is believed to possess potent antioxidant activity. The
objective of this study was to determine the effect of increasing doses of tocotrienol rich fraction (TRF) supplementation
on liver GSTs gene and protein expression. A total of 30 male ICR white mice were divided into five groups (n=6 for each
group) and given treatment for 14 days through oral supplementation. Groups were divided as follows: - three groups
administered with TRF at doses of 200, 500 and 1000 mg/kg, respectively, a positive control group administered with 100
mg/kg butylated hydroxyanisole (BHA) and a control group administered with only the vehicle (corn oil). At day 15, the
mice were sacrificed and their livers isolated. Total RNA was extracted from the liver and quantitative real-time polymerase
chain reaction (qPCR) assays were performed to analyze GSTs gene expression. Total liver protein was also extracted
and the protein expression of GSTs was determined by Western blotting. The results showed that TRF oral supplementation
caused a significant dose-dependent increase in liver GST isoenzymes gene and protein expression, compared to controls.
In conclusion, TRF oral supplementation for 14 days resulted in increased gene and protein expression of GST isoenzymes
in mice liver dose-dependently, with the highest expression seen in mice treated with 1000 mg/kg TRF.
Fulltext Level of knowledge, attitude and practice of night market food outlet operators in Kuala Lumpur regarding the usage of repeatedly heated cooking oil

Azman A, Mohd Shahrul S, Chan SX, Noorhazliza AP, Khairunnisak M, Nur Azlina MF, et al.

Med J Malaysia, 2012 Feb;67(1):91-101.
PMID: 22582556 MyJurnal

Consumption of repeatedly heated oil can be detrimental to health. The objective of this study was to determine the level of knowledge, attitude and practice of night market food outlet operators in Kuala Lumpur regarding the usage of repeatedly heated cooking oil. The quality of cooking oil was also investigated. A cross-sectional study involving pretested questionnaire was undertaken in April 2009. The questionnaire was designed as a tool to collect data from the respondents (n=100) by face-to-face interview. The results showed that majority of respondents had only moderate (53.0%) or low (18.0%) level of knowledge regarding this issue. Most respondents (67.0%) agreed that it is not a good practice. The majority (69.0%) agreed that the usage of repeatedly heated cooking oil is detrimental to health. Despite that, most respondents (63.0%) admitted that they had used cooking oil repeatedly. Most (62.0%) of the cooking oil samples taken from the night market food outlets were considered fit for human consumption. In conclusion, the level of knowledge of night market food outlet operators in Kuala Lumpur regarding this issue needs to be improved in order to ensure the safety of fried food purchased from such establishments.
Fulltext Mechanisms of the antihypertensive effects of Nigella sativa oil in L-NAME-induced hypertensive rats

Jaarin K, Foong WD, Yeoh MH, Kamarul ZY, Qodriyah HM, Azman A, et al.

Clinics (Sao Paulo), 2015 Nov;70(11):751-7.
PMID: 26602523 DOI: 10.6061/clinics/2015(11)07

This study was conducted to determine whether the blood pressure-lowering effect of Nigella sativa might be mediated by its effects on nitric oxide, angiotensin-converting enzyme, heme oxygenase and oxidative stress markers.
Deep-fried keropok lekors Increase Oxidative Instability in Cooking Oils

Kamisah Y, Shamil S, Nabillah MJ, Kong SY, Hamizah NA, Qodriyah HM, et al.

Malays J Med Sci, 2012 Oct;19(4):57-62.
PMID: 23613649

BACKGROUND: This study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips.
METHODS: A kilogramme of keropok lekors or potato chips was fried in 2.5 L of palm or soybean oil at 180 °C for 10 minutes. The frying process was repeated once and four times to obtain twice-heated and five-times-heated oils. The peroxide value and fatty acid composition of the oils were measured.
RESULTS: Frequent heating significantly increased the peroxide values in both oils, with the five-times-heated oils having the highest peroxide values [five-times-heated palm: 14.26 ± 0.41 and 11.29 ± 0.58 meq/kg vs fresh: 2.13 ± 0.00, F (3,12) = 346.80, P < 0.001; five-times-heated soybean: 16.95 ± 0.39 and 12.90 ± 0.21 meq/kg vs fresh: 2.53 ± 0.00 oils, F (3,12) = 1755, P < 0.001, when used to fry keropok lekors and potato chips, respectively]. Overall, both oils showed significantly higher peroxide values when keropok lekors were fried in them compared with when potato chips were fried. In general, the heated soybean oil had significantly higher peroxide values than the heated palm oil. Fatty acid composition in the oils remained mostly unaltered by the heating frequency.
CONCLUSION: keropok lekors, when used as the frying material, increased the peroxide values of the palm and soybean oils. Fatty acid composition was not much affected by the frequency of frying or the fried item used.
Cardioprotective effect of virgin coconut oil in heated palm oil diet-induced hypertensive rats

Kamisah Y, Periyah V, Lee KT, Noor-Izwan N, Nurul-Hamizah A, Nurul-Iman BS, et al.

Pharm Biol, 2015;53(9):1243-9.
PMID: 25853965 DOI: 10.3109/13880209.2014.971383

Virgin coconut oil (VCO) contains high antioxidant activity which may have protective effects on the heart in hypertensive rats.