Genetic variation in taste is one of the factors that influence taste perception. This study is carried out to ascertain whether CD36 gene variants and PROP taster status are associated with fatty taste sensitivity and perception among lean and obese individuals. A total of 103 obese and 77 lean subjects with mean age of 25.78 ± 5.65 years who took part in the study were classified into PROP nontasters, medium tasters, or supertasters by using the PROP filter paper screening procedure. The suprathreshold sensitivity for linoleic acid solutions and intensity towards two food products (‘Bubur Chacha’ and mango pudding) with different fat content was assessed using the general Labeled Magnitude Scales. The subjects were genotyped for CD36 gene variants (Single Nucleotide Polymorphism (SNPs): rs1761667, rs152748 and rs1049673). It was observed that obese subjects were less sensitive toward fatty taste and gave a lower creaminess rating for the studied food products. Only one CD36 gene polymorphism i.e. rs1761677 and PROP taster status were associated with fat suprathreshold rating. Subjects with AA homozygous for rs1761667 and the supertaster perceived higher oiliness in linoleic acid solution. PROP supertaster significantly perceived higher creaminess in both the food products, but no association was observed between the creaminess rating and CD36 gene variant (rs1761667). All the CD36 gene variants and PROP taster status were not associated with obesity status. These findings indicated that even though the CD36 gene variant influences individuals’ oral fat sensitivity, PROP taster status plays a more dominant role in fat taste perception among obese and non-obese individuals.
The present work studies the profiling of phenolic bioactive and in vitro biological (anticancer, antioxidant, and antimicrobial) activities of different solvent extracts from Withania
somnifera fruit. Anticancer activity was performed using potato-disc assay and Agrobacterium tumefaciens. While antibacterial and antifungal evaluation was done by using disc diffusion method against bacterial (Staphylococcus aureus, S. epidermidis, Escherichia coli, and
Klebsiella pneumonia) and fungal (Aspergillus flavus and Fusarium oxysporum) strains.
Among different extraction solvents used, n-hexane extract exhibited the highest inhibition of
tumour initiation (64%), whereas ethyl acetate (15%) was the lowest by using potato-disc
assay. Highest total phenolic and total flavonoid contents were noted for methanolic (69.10
GAE mg/g DW%) and n-hexane (29.45 CE mg/g DW%) extracts, respectively. For antioxidant potential, 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging (IC50) and reducing power EC50 were noted to be superior (0.6 and 2.0 mg/mL, respectively) for n-hexane
extract. All the tested extracts showed considerable antibacterial and antifungal activity with
the highest growth inhibition zones for K. pneumoniae (31.70 mm) and A. flavus (27.09 mm)
were shown by n-hexane extract. High Performance Liquid Chromatographic (HPLC) analysis of individual phenolics (gallic acid, 2,288.48 mg/kg) indicated the highest contents of these
compounds in n-hexane extract, which might explain the potent biological activities of this
extract. Our findings revealed that the bioactive present in the tested fruit had significant
potential as anticancer, antibacterial, and antifungal agents. Further studies are needed to
elucidate the mechanism of actions of isolated bioactive against specific diseases such as
cancer, especially in the case of n-hexane fraction.
Raw goat milk is recognized as one kind of nutritious food owed to its originality and
medicinal values. This study aimed to evaluate the physico-chemical and microbiological
qualities of locally produced raw goat milk prior any processing steps during storage. Milk
samples passed organoleptic test and C.O.B. test were mostly (88.89 %) failed in alcohol test.
AOAC Official method of oven drying method, Kjeldahl method and Soxhlet method were
performed in physico-chemical analysis where results obtained were partially in lined with
reported literature due to subjective factors of breeds, geographical areas and feeds. The locally
produced raw goat milk’s compositions are high in water content and low in fat percentage.
Initial total plate count, coliform count and proteolytic count tested were 3.44 log cfu/ml, 1.87
log cfu/ml and 1.97 log cfu/ml, respectively. Storage time showed significant effect on the
bacterial counts (p>0.05) of milk samples. Shelf-life of milk samples were kept up to 12 hours
under ambient temperature (3.95 log cfu/ml) had not exceeded the standard limit. The shelflife
of the milk samples were extended up to 16 days storage under refrigerated temperature
of 4°C. The microbiological quality of the milk samples showed a significant bacteriological
growth upon prolonged storage and high initial coliform count indicates possible poor hygienic
practices at farm level.
Palm kernel cake (PKC) proteins were hydrolysed in the presence of seven proteolytic enzymes.
The antioxidant and antihypertensive activities of each protein hydrolysate were evaluated.
Papain-generated protein hydrolysate showed the highest antioxidant effects measured by
radical scavenging activity (65%), iron (Fe)(II)-chelating activity (65%), and antihypertensive
activity (71%). The results revealed a strong correlation between the antioxidant activity of
the protein hydrolysates with angiotensin-converting enzyme (ACE) inhibitory activity (R2
= 0.69 - 0.98), except for trypsin-generated hydrolysate (R2 = 0.22). The most potent protein
hydrolysate was fractionated and profiled using reversed-phase high-performance liquid
chromatography and isoelectric focusing; peptides were subsequently isolated and identified
by tandem mass spectrometry. The individual peptides were evaluated for antihypertension
potential. A positive correlation was identified between radical scavenging activity and Fe(II)-
chelating activity together and ACE inhibitory activity with R2= 0.69 - 0.98. The findings indicate that there was a positive relationship between the antioxidant and antihypertensive activities of protein hydrolysates and bioactive peptides from PKC proteins.
Physico-chemical properties of red tilapia mince during the preparation of surimi and kamaboko
gel were evaluated to determine the potential of red tilapia as a source for surimi. Processing
of red tilapia for surimi and kamaboko gel resulted in a significant lower Ca2+ ATPase activity,
protein and fat than mincemeat. Thermograms of Differential Scanning Calorimetry (DSC)
showed three peaks at 31.0, 54.5 and 72.0°C for the mince and only two peaks for surimi and
kamaboko gel respectively. Enthalpies of myosin peaks in surimi and kamaboko gel were lower
compared to the mincemeat, but there were no significant differences among the enthalpies
(ΔH) of their actin peaks. The highest maximum storage modulus (G’max) was obtained at
78.5°C for kamaboko gel which corresponded to 2420 Pa. The sodium dodecyl sulfate (SDSPAGE)
gel showed apparent intensity different in myosin (205 kDa) and no obvious differences
for actin (43 kDa).
Modified atmosphere packaging (MAP) has become a popular method for packaging foods as it can extend the shelf life of food with minimal quality defect. Oxygen, nitrogen and carbon dioxide are the common gases used in MAP, Oxygen and carbon dioxide inclusive as only these two gaseous have the preservative effects on the packed food product. Their effect on microbial changes of any food product throughout storage period is highly depend on type of the product and packaging materials, appropriate gas composition, storage temperature, the ratio between gas and product volume, and hygienic manner during processing and packaging. MAP with highest percentage of carbon dioxide is proven to be more effective than vacuum packaging in inhibiting the growth of spoilage and pathogenic bacteria in many fishery products. This article reviews the consequences of MAP towards microbial changes in fishery products.
The demand for novel antimicrobial agents from natural resources has been increased worldwide for food conservation purpose. In this study antimicrobial activity of musk lime, key lime and lemon were evaluated against various food borne pathogens and spoilage bacteria using disc diffusion test. Type of extraction solvent and concentration level significantly influenced the antibacterial activity of all the extracts. Ethanol extracts of musk lime, key lime and lemon exhibited significant broadest inhibitory activity at 100% concentration level (pure extract) compared to water and juice extracts. 100% ethanol extracts of musk lime (39.7 mm), key lime (26.7 mm) and lemon (32.0 mm) exhibited the largest diameter of inhibition zone (DIZ) against Aeromonas veronii. 100% water extracts of musk lime (25.3 mm), key lime juice extract (23.3 mm) and water extracts of lemon (23.7 mm) was most effective against food spoilage bacteria, A. veronii. The prominent results of the antimicrobial activity from lime, key lime and lemon extracts may attribute them as potential natural food preservatives and could be used in pharmaceuticals field.
Microwave assisted extraction treatments showed the higher pectin yields of 10.07% and 8.83% in pretreated samples by microwave and 9.4% and 8% in the extraction of dried after microwave treatment in lemon peel and apple pomace samples, respectively. Lemon peel pectin in pretreated samples by microwave and extraction of dried after microwave treatment showed the higher degree of esterification 71.8% and 70%, respectively, while apple pomace revealed 68% and 65.4% in same treatments. Furthermore, lemon peel pectin exhibited the highest galacturonic content of 74.5% in extraction of pretreated samples by microwave, while apple pomace pectin indicated the higher galacturonic acid content of 70.5% and 70% in both extraction of dried after microwave treatment and extraction of dried samples. Texture analysis of jellies prepared by various extracted pectin indicated the highest fracturability in the microwave-assisted drying treatment of 33 N and 32.5 N for apple pomace and lemon peel pectin, respectively.
Malaysia is a surplus poultry producing country with well-established commercial slaughtering and processing plants. Immense quantity of heads, feet, viscera, blood and feathers are usually discarded and not optimally utilized. Chicken heads are rich in protein, and could be a potential source of gelatin. The aim of the present work was therefore to find a simpler, faster, cheaper and greener gelatin extraction technology as compared to current available methods of gelatin extraction from poultry heads. A comparison of three different gelatin extraction methods with alkaline-acid pretreatment (E1), single acid pretreatment (E2) and single alkaline pretreatment (E3) were studied to extract gelatin from chicken heads. E1 and E2 produced gelatins of Type A, while E3 produced gelatin of Type B. High bloom gelatin (>300 g) with
Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products. As the potential use of mung beans relies on its protein behavior, this study characterized the functional properties of mung bean protein isolates and the results were compared with soy protein isolates. The protein isolates were prepared from mung bean and soy bean flours via extraction with 1 N NaOH, precipitated at pH 4, and subsequently freeze-dried. The amino acid profile as well as the hydrophilic and hydrophobic ratio of mung bean protein isolate, had been comparable with soy protein isolate. The water and oil absorption capacities as well as the denaturation temperature of mung bean protein isolate, were found to be similar with those of soy bean protein isolate. However, foaming capacity (89.66%) of mung bean protein isolate was higher than that of soy protein isolate (68.66%). Besides, least gelation concentration (LGC) of mung bean protein isolate (12%) was also close to LGC of soy protein isolate (14%), while the protein solubility was comparable between both the isolated proteins. The physical features of the textured mung bean were close to the commercial textured soy protein, which showed a heterogeneous and porous network like matrix when the mung bean flour was extruded to measure its potentiality to produce textured vegetable protein.all seaweed extracts. Results showed that extraction parameters had significant effect (p < 0.05) on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 ± 0.01 mg GAE/g DW and 4.54 ± 0.02 mg CE/g DW) and capacities (2.00 ± 0.01 μmol TEAC/g DW and 0.84 ± 0.01 μmol TEAC/g DW) amongst four species of seaweed.
The activities of lipase produced by five lipases-producing thermophilic bacteria strains (SY1, SY5, SY6, SY7 and SY9) isolated from Selayang Hot Spring in the western part of Peninsular Malaysia were analyzed and compared. SY7 and SY9 had considerably higher lipolytic activities than those of SY1, SY5 and SY6. Thermostabilities of lipase produced by all strains were determined after heating at 80°C for 30 minutes. Strain SY7 retained the highest lipolytic activity of 77%, while others had infinitesimally low thermostability (retaining less than 34% of their original activity) at the same temperature and time. SY7 was chosen for further characterization because it showed exceptionally high lipase activity and thermostability. It was identified as belonging to Bacillus species by the conventional Gram-staining technique, Biochemical tests and Biolog Microstation system. By using 16S rRNA gene sequencing, strain SY7 generated the same expected PCR product with molecular weight of 1500 base pair. It displayed 98% sequence similarity to Bacillus cereus strain J-1 16S rRNA gene partial sequence with accession number: AY305275 and has been deposited in the database of Genbank.
Sea cucumbers, belonging to the class Holothuroidea, are marine invertebrates, habitually found in the benthic areas and deep seas across the world. They have high commercial value coupled with increasing global production and trade. Sea cucumbers, informally named as bêche-de-mer, or gamat, have long been used for food and folk medicine in the communities of Asia and Middle East. Nutritionally, sea cucumbers have an impressive profile of valuable nutrients such as Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), and minerals, especially calcium, magnesium, iron and zinc. A number of unique biological and pharmacological activities including anti-angiogenic, anticancer, anticoagulant, anti-hypertension, anti-inflammatory, antimicrobial, antioxidant, antithrombotic, antitumor and wound healing have been ascribed to various species of sea cucumbers. Therapeutic properties and medicinal benefits of sea cucumbers can be linked to the presence of a wide array of bioactives especially triterpene glycosides (saponins), chondroitin sulfates, glycosaminoglycan (GAGs), sulfated polysaccharides, sterols (glycosides and sulfates), phenolics, cerberosides, lectins, peptides, glycoprotein, glycosphingolipids and essential fatty acids. This review is mainly designed to cover the high-value components and bioactives as well as the multiple biological and therapeutic properties of sea cucumbers with regard to exploring their potential uses for functional foods and nutraceuticals.
Cocoa-specific aroma precursors and methylpyrazines in underfermented cocoa beans obtained from fermentation induced by indigenous carboxypeptidase have been investigated. Fermentation conditions and cocoa bean components were analyzed during 0 to 3 d of fermentation. Underfermented cocoa beans were characterized as having hydrophilic peptides and free hydrophobic amino acids much higher than unfermented ones. These 2 key components of cocoa aroma precursors may be produced from the breakdown of proteins and polypeptides by endogenous carboxypeptidase during the fermentation process. The enzyme was activated during fermentation. Polypeptides of 47, 31, and 19 kDa were observed in the samples throughout the 3-d fermentation period; however, only the first 2 polypeptides were remarkably reduced during fermentation. Since the 1st day of fermentation, underfermented cocoa beans contained methylpyrazines, a dominant group of cocoa-specific aroma. This might be due to microbial activities during fermentation, observed through a decrease of pH value and an increase of temperature of cocoa beans. The concentration of tetramethylpyrazines was significantly increased during the 3 d of fermentation. This may increase the cocoa-specific flavor to the beans.
The aim of this study was to produce and characterise nanosize liposomes containing bioactive peptides with antioxidative and ACE-inhibitory properties, derived from winged bean seeds (WBS) protein. WBS powder was papain-proteolysed, at 70 °C and pH 6.5 for six hours, followed by encapsulation via a solvent-free heating method. The results showed that the WBS proteolysate was successfully incorporated into spherical, unilamellar liposomal particles, with particle diameter, polydispersity index, zeta potential and encapsulation efficiency of 193.3 ± 0.12 nm, 0.4 ± 0.02 (unit less), -70.5 ± 0.30 mV and 27.6 ± 1.17%, respectively. It also demonstrated good storage stability over eight weeks at 4 °C, indicated by slight increment (15.1%) in particle size and a zeta potential only weaker by 17.2% at the end of the study period. These results suggested the feasibility of entrapping water soluble peptides in hydrophobic liposomal system that, upon optimisation, has the potential to act as bioactive food ingredient.
Latent polyphenol oxidase (LPPO), an enzyme responsible for the browning reaction of sago starches during processing and storage, was investigated. The enzyme was effectively extracted and partially purified from the pith using combinations of nonionic detergents. With Triton X-114 and a temperature-induced phase partitioning method, the enzyme showed a recovery of 70% and purification of 4. 1-fold. Native PAGE analysis of the partially purified LPPO revealed three activity bands when stained with catechol and two bands with pyrogallol. The molecular masses of the enzymes were estimated by SDS-PAGE to be 37, 45, and 53 kDa. The enzyme showed optimum pH values of 4.5 with 4-methylcatechol as a substrate and 7.5 with pyrogallol. The LPPO was highly reactive toward diphenols and triphenols. The activity of the enzyme was greatly enhanced in the presence of trypsin, SDS, ethanol, and linoleic acid.
Microalgae represent a potential source of renewable nutrition and there is growing interest in algae-based dietary supplements in the form of whole biomass, e.g., Chlorella and Arthrospira, or purified extracts containing omega-3 fatty acids and carotenoids. The commercial production of bioactive compounds from microalgae is currently challenged by the biorefinery process. This review focuses on the biochemical composition of microalgae, the complexities of mass cultivation, as well as potential therapeutic applications. The advantages of open and closed growth systems are discussed, including common problems encountered with large-scale growth systems. Several methods are used for the purification and isolation of bioactive compounds, and many products from microalgae have shown potential as antioxidants and treatments for hypertension, among other health conditions. However, there are many unknown algal metabolites and potential impurities that could cause harm, so more research is needed to characterize strains of interest, improve overall operation, and generate safe, functional products.
Gamma-aminobutyric acid (γ-ABA) can be produced by various microorganisms including bacteria, fungi and yeasts using enzymatic bioconversion, microbial fermentation or chemical hydrolysis. Regenerating conjugated glycerol-amines is valid by the intervention of microbial cyclooxygenase [COX] and lipooxygenase [LOX] enzymes produced via lactobacillus bacteria (LAB) as successor enzymes to glutamate decarboxylases (GAD). Therefore, the aim of this review is to provide an overview on γ-ABA production, and microbiological achievements used in producing this signal molecule based on those fermenting enzymes. The formation of aminoglycerides based conjugated γ-ABA is considered the key substances in controlling the host defense against pathogens and is aimed in increasing the neurotransmission effects and in suppressing further cardiovascular diseases.
The challenges to fulfill the demand for a safe food supply are dramatically increasing. Mycotoxins produced by certain fungi cause great economic loss and negative impact on the sustainability of food supplies. Moreover, the occurrence of mycotoxins at high levels in foods poses a high health threat for the consumers. Biological detoxification has exhibited a high potential to detoxify foodstuffs on a cost-effective and large scale. Lactic acid bacteria showed a good potential as an alternative strategy for the elimination of mycotoxins. The current review describes the health and economic impacts associated with mycotoxin contamination in foodstuffs. Moreover, this review highlights the biological detoxification of common food mycotoxins by lactic acid bacteria.
The growing momentum of several common life-style diseases such as myocardial infarction, cardiovascular disorders, stroke, hypertension, diabetes, and atherosclerosis has become a serious global concern. Recent developments in the field of proteomics offering promising solutions to solving such health problems stimulates the uses of biopeptides as one of the therapeutic agents to alleviate disease-related risk factors. Functional peptides are typically produced from protein via enzymatic hydrolysis under in vitro or in vivo conditions using different kinds of proteolytic enzymes. An array of biological activities, including antioxidative, antihypertensive, antidiabetic and immunomodulating has been ascribed to different types of biopeptides derived from various food sources. In fact, biopeptides are nutritionally and functionally important for regulating some physiological functions in the body; however, these are yet to be extensively addressed with regard to their production through advance strategies, mechanisms of action and multiple biological functionalities. This review mainly focuses on recent biotechnological advances that are being made in the field of production in addition to covering the mode of action and biological activities, medicinal health functions and therapeutic applications of biopeptides. State-of-the-art strategies that can ameliorate the efficacy, bioavailability, and functionality of biopeptides along with their future prospects are likewise discussed.
Current study presents RSM based optimized production of biodiesel from palm oil using chemical and enzymatic transesterification. The emission behavior of biodiesel and its blends, namely, POB-5, POB-20, POB-40, POB-50, POB-80, and POB-100 was examined using diesel engine (equipped with tube well). Optimized palm oil fatty acid methyl esters (POFAMEs) yields were depicted to be 47.6 ± 1.5, 92.7 ± 2.5, and 95.4 ± 2.0% for chemical transesterification catalyzed by NaOH, KOH, and NaOCH3, respectively, whereas for enzymatic transesterification reactions catalyzed by NOVOZYME-435 and A. n. lipase optimized biodiesel yields were 94.2 ± 3.1 and 62.8 ± 2.4%, respectively. Distinct decrease in particulate matter (PM) and carbon monoxide (CO) levels was experienced in exhaust emissions from engine operating on biodiesel blends POB-5, POB-20, POB-40, POB-50, POB-80, and POB-100 comparative to conventional petroleum diesel. Percentage change in CO and PM emissions for different biodiesel blends ranged from -2.1 to -68.7% and -6.2 to -58.4%, respectively, relative to conventional diesel, whereas an irregular trend was observed for NOx emissions. Only POB-5 and POB-20 showed notable reductions, whereas all other blends (POB-40 to POB-100) showed slight increase in NOx emission levels from 2.6 to 5.5% comparative to petroleum diesel.