Displaying publications 1 - 20 of 57 in total

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  1. Fulltext Nigella sativa fixed and essential oil modulates glutathione redox enzymes in potassium bromate induced oxidative stress
    Sultan MT, Butt MS, Karim R, Ahmed W, Kaka U, Ahmad S, et al.
    BMC Complement Altern Med, 2015;15:330.
    PMID: 26385559 DOI: 10.1186/s12906-015-0853-7
    Nigella sativa is an important component of several traditional herbal preparations in various countries. It finds its applications in improving overall health and boosting immunity. The current study evaluated the role of fixed and essential oil of Nigella sativa against potassium bromate induced oxidative stress with special reference to modulation of glutathione redox enzymes and myeloperoxidase.
  2. A pilot study of toxicological safety evaluation in acute and subacute (28-day) oral assessments of kenaf seed beverage in rats
    Syamimi Zaini N, Karim R, Abdull Razis AF, Saulol Hamid NF, Zawawi N
    Food Res Int, 2022 Dec;162(Pt A):111988.
    PMID: 36461229 DOI: 10.1016/j.foodres.2022.111988
    Kenaf (Hibiscus cannabinus L.) seed is a non-conventional edible oilseed that can be valorized into various food products. There is a recent discovery of kenaf seed beverage (KSB) potential as a novel plant-based beverage. KSB had less crude protein than soybean (SB)but more carbohydrate, magnesium, and phosphorus contents.Levels of crude fat, phytates, oxalates, total saponins, and lipid peroxidability in KSB were lower than SB. Sugar content between KSB and SB were comparable, while antioxidant properties of KSB were superior. Ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) analysis detected gluconic acid, citric acid, palmitic acid, oleic acid, and 13-hydroxyoctadecadienoic acid in both KSB and SB. Considering its novelty, acute and subacute oral toxicity assessments in male Sprague Dawley rats were conducted. The acute toxicity assessment was performed at a single dose of 9.2 ml/kg body weight of KSB. In the following subacute toxicity assessment, different groups of rats consumed different doses of KSB (3.1, 6.1, and 9.2 ml/kg body weight) daily for 28 days. Rats presented normal behavioral and physiological states in both toxicity studies. Growth, food and water intakes, organ weight, and hematological parameters were unaffected. No mortality was reported. Several alterations in serum biochemical parameters were within the normal range, and unassociated with histopathological changes. The oral lethal dose (LD50) and the no-observed-adverse-effect-level (NOAEL) of KSB in rats was greater than 9.2 ml/kg (=1533 mg/kg) body weight. Interestingly, KSB exhibited comparable effects with soybean beverage (SB) on high-density lipoprotein cholesterol and triglycerides which worth further research Follow-up toxicity assessments in animals and human trials are also recommended to ascertain its long term safety.
  3. Fulltext Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage
    Koh PC, Noranizan MA, Karim R, Nur Hanani ZA, Yusof NL
    J Food Sci Technol, 2020 Jun;57(6):2206-2221.
    PMID: 32431347 DOI: 10.1007/s13197-020-04257-0
    This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm-2 at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.
  4. Kenaf (Hibiscus cannabinus L.) Seed and its Potential Food Applications: A Review
    Giwa Ibrahim S, Karim R, Saari N, Wan Abdullah WZ, Zawawi N, Ab Razak AF, et al.
    J Food Sci, 2019 Aug;84(8):2015-2023.
    PMID: 31364175 DOI: 10.1111/1750-3841.14714
    Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food-based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant-based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value-added plant-based foods. At present kenaf seed and its value-added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value-added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value-added food ingredient is of great significance and is emphasized.
  5. Environmental surface sampling of SARS-CoV-2 in selected hospitals in Malaysia
    Rajendiran S, Thahir SSA, Veloo Y, Suppiah J, Pahrol MA, Shakor ASA, et al.
    Trop Biomed, 2021 Sep 01;38(3):462-468.
    PMID: 34608120 DOI: 10.47665/tb.38.3.089
    COVID-19 has spread rapidly worldwide. The role of fomites in facilitating onward transmission is plausible. This study aimed to determine the presence of viable virus and its persistence on the surfaces of fomites in wards treating COVID-19 patients in Malaysia. This study was conducted in two stages. First, environmental sampling was performed on random days in the intensive care unit (ICU) and general wards. Then, in the second stage, samples were collected serially on alternate days for 7 days in two selected general wards. In Stage 1, a total of 104 samples were collected from the surfaces of highly touched and used areas by patients and healthcare workers. Only three samples were tested positive for SARS-COV-2. In Stage 2, three surface samples were detected positive, but no persistence of the virus was observed. However, none of the SARS-CoV-2 RNA was viable through tissue culture. Overall, the environmental contamination of SARS-CoV-2 was low in this hospital setting. Hospitals' strict infection control and the compliance of patients with wearing masks may have played a role in these findings, suggesting adherence to those measures to reduce occupational exposure of COVID-19 in hospital settings.
  6. Fulltext Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids, myofibrillar proteins, chemical composition, antioxidant profile and quality attributes of semimembranosus muscle in goats
    Adeyemi KD, Sabow AB, Shittu RM, Karim R, Sazili AQ
    J Anim Sci Biotechnol, 2015;6:51.
    PMID: 26635960 DOI: 10.1186/s40104-015-0050-z
    BACKGROUND: Improving the unsaturated fatty acid content of ruminant meat is essential due to the generally saturated nature of fatty acids in ruminant meat and the negative effects this can have on human health. Nonetheless, enhancing the unsaturated fatty acid content of ruminant meat can have adverse effects on the shelf life and quality attributes of the meat. This study assessed the effects of dietary 80 % canola oil and 20 % palm oil blend (CPOB) on fatty acid composition, antioxidants, oxidative spoilage, cholesterol and physicochemical properties of semimembranosus (SM) muscle from goats. Twenty four Boer bucks were randomly assigned to diets containing on dry matter basis 0, 4 and 8 % CPOB, fed for 100 d and slaughtered. The carcasses were subjected to a 7 d postmortem refrigerated storage. All analyses were conducted on the SM muscle.

    RESULTS: Diet had no effect (P > 0.05) on the concentration of free thiol and carbonyl and the band intensity of myosin heavy chain, actin and troponin T. The muscle glycogen, pH, water holding capacity, tenderness, glutathione peroxidase (GPX) activity, total carotenoid, δ-tocopherol, cholesterol and proximate composition did not differ (P > 0.05) between diets. The SM muscle from goats fed 4 and 8 % CPOB had lower (P 

  7. Fulltext Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats
    Adeyemi KD, Shittu RM, Sabow AB, Abubakar AA, Karim R, Karsani SA, et al.
    J Anim Sci Technol, 2016;58:23.
    PMID: 27307997 DOI: 10.1186/s40781-016-0105-5
    BACKGROUND: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared.

    METHODS: Twenty Boer bucks (9-10 months old, body weight of 36.9 ± 0.725 kg) were slaughtered and the carcasses were subjected to chill storage (4 ± 0.5 °C). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem.

    RESULTS: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P  0.05) on free thiol, MRA and TBARS. The GM had lower (P  0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P 

  8. Influence of Carotino oil on in vitro rumen fermentation, metabolism and apparent biohydrogenation of fatty acids
    Adeyemi KD, Ebrahimi M, Samsudin AA, Alimon AR, Karim R, Karsani SA, et al.
    Anim Sci J, 2015 Mar;86(3):270-8.
    PMID: 25377536 DOI: 10.1111/asj.12279
    The study appraised the effects of Carotino oil on in vitro rumen fermentation, gas production, metabolism and apparent biohydrogenation of oleic, linoleic and linolenic acids. Carotino oil was added to a basal diet (50% concentrate and 50% oil palm frond) at the rate of 0, 2, 4, 6 and 8% dry matter of the diet. Rumen inoculum was obtained from three fistulated Boer bucks and incubated with 200 mg of each treatment for 24 h at 39°C. Gas production, fermentation kinetics, in vitro organic matter digestibility (IVOMD), volatile fatty acids (VFA), in vitro dry matter digestibility (IVDMD), metabolizable energy and free fatty acids were determined. Carotino oil did not affect (P > 0.05) gas production, metabolizable energy, pH, IVOMD, IVDMD, methane, total and individual VFAs. However, Carotino oil decreased (P < 0.05) the biohydrogenation of linoleic and linolenic acids but enhanced (P < 0.05) the biohydrogenation of oleic acid. After 24 h incubation, the concentrations of stearic, palmitic, pentadecanoic, myristic, myristoleic and lauric acids decreased (P < 0.05) while the concentration of linolenic, linoleic, oleic and transvaccenic acids and conjugated linoleic acid (CLAc9t11) increased (P < 0.05) with increasing levels of Carotino oil. Carotino oil seems to enhance the accumulation of beneficial unsaturated fatty acids without disrupting rumen fermentation.
  9. Effects of blend of canola oil and palm oil on nutrient intake and digestibility, growth performance, rumen fermentation and fatty acids in goats
    Adeyemi KD, Sazili AQ, Ebrahimi M, Samsudin AA, Alimon AR, Karim R, et al.
    Anim Sci J, 2016 Sep;87(9):1137-47.
    PMID: 26582150 DOI: 10.1111/asj.12549
    The study examined the effects of blend of 80% canola oil and 20% palm oil (BCPO) on nutrient intake and digestibility, growth performance, rumen fermentation and fatty acids (FA) in goats. Twenty-four Boer bucks were randomly assigned to diets containing 0, 4 and 8% BCPO on a dry matter basis, fed for 100 days and slaughtered. Diet did not affect feed efficiency, growth performance, intake and digestibility of all nutrients except ether extract. Intakes and digestibilities of ether extract, unsaturated fatty acids (FA) and total FA were higher (P 
  10. Fulltext Perceptions and acceptance of ‘belacan’ in Malaysian dishes
    Leong, Q.L., Ab Karim, S., Selamat, J., Mohd Adzahan, N., Karim, R., Rosita, J.
    International Food Research Journal, 2009;16(4):539-546.
    MyJurnal
    This study aimed to analyze consumers’ perceptions and acceptance toward ‘belacan’. Results
    showed internal reliability of above 0.7 for sections analyzed. Factor analysis found two underlying factors in the section designed to examine consumers’ perceptions. The overall consumers’ perception had a positive and moderate correlation with their acceptance and was significant at .01. Results also showed that ‘belacan’ consumption level was relatively frequent and well accepted by all races in Malaysia. The findings of the study would be noteworthy to the fishery industry and the small and medium industry (SME) in Malaysia in meeting consumers’ needs.
  11. An abnormal sigmoid sinus with a dire clinical implication
    Puraviappan P, Prepageran N, Ong CA, Abd Karim R, Lingham OR, Raman R
    Ear Nose Throat J, 2014 Jun;93(6):E55-6.
    PMID: 24932833
  12. Convenient and versatile DNA extraction using agarose plugs for ribotyping of problematic bacterial species
    Nair S, Karim R, Cardosa MJ, Ismail G, Pang T
    J Microbiol Methods, 1999 Oct;38(1-2):63-7.
    PMID: 10520586
    We describe a convenient, versatile and safe method for preparing bacterial DNA for ribotyping analysis. In this method, extraction of bacterial DNA from Salmnonella typhi and Burkholderia pseudomallei. and subsequent restriction endonuclease digestion, was performed in agarose blocks/plugs thus minimizing shearing and loss of DNA, problems commonly associated with liquid phase phenol extraction. Digested DNA in the plugs was then electrophoresed directly, transferred to nylon membranes and hybridized with labeled rDNA probes in the usual manner to provide reproducible restriction patterns. This method is particularly useful for bacterial species where standard DNA extraction in the liquid phase using phenol has been problematic (e.g. B. pseudomallei) but can be used for any bacterial species. The DNA extracted within the agarose plugs can be stored for long periods and can be used in other, widely-used typing methods such as pulsed-field gel electrophoresis (PFGE) and PCR-based techniques. Embedding live cells directly in agarose plugs also minimizes the risk of exposure to these virulent human pathogens among laboratory workers.
  13. Fulltext Nonthermal pasteurization of Pitaya (Hylocereus polyrhizus) juice using the hurdle concept
    Halim, H., Noranizan, M., Sobhi, B., Sew, C.C., Karim, R., Osman, A.
    International Food Research Journal, 2012;19(4):1457-1461.
    MyJurnal
    Red pitaya juice (RPJ) was subjected to UV-C irradiation and the potential of UV as a pasteurization tool for reducing microbial load in pitaya juice was evaluated. Effectiveness of the hurdle concept, i.e. addition of citric acid (CA) and dimethyl dicarbonate (DMDC) was also studied. Total plate counts (TPC) and yeast and mould counts (YMC) achieved 2.43 log₁₀ and 2.7 log₁₀ reductions respectively after exposure to UV irradiation. Addition of the CA (0.5 - 2.0%) and dimethyl dicarbonate (DMDC) (5 - 20 µL/100mL) to pitaya juice reduced the microbial loads, with 1.5% CA and 15 µL/100mL DMDC being the most effective concentrations. Addition of CA and DMDC into RPJ prior to UV treatment achieved significantly higher microbial reduction compared to UV alone, which were 4.12 log ₁₀ and 4.14 log₁₀ reductions for TPC and for YMC, respectively.
  14. Potential use of IgG2-ELISA in the diagnosis of chronic elephantiasis and IgG4-ELISA in the follow-up of microfilaraemic patients infected with Brugia malayi
    Rahmah N, Anuar AK, Karim R, Mehdi R, Sinniah B, Omar AW
    Biochem Biophys Res Commun, 1994 Nov 30;205(1):202-7.
    PMID: 7999024
    Sera from fifty subjects with different presentations of Brugian filariasis and from common soil-transmitted helminth infections were tested for specific anti-filarial IgG and its subclasses. Anti-filarial IgG, IgG1 and IgG3 showed cross-reactivities with soil-transmitted helminthic infections and no significant differences in optical densities among the various groups of filarial patients. In comparison with other groups of subjects, IgG4-ELISA of sera from microfilaraemic patients and some previously microfilaraemic patients showed a significant increase in optical density readings, while IgG2-ELISA showed elevated optical density readings in sera of patients with chronic elephantiasis. Therefore IgG2-ELISA is potentially useful in the diagnosis of brugian chronic elephantiasis while IgG4-ELISA may be beneficial for follow-up diagnosis of treated microfilaraemic patients.
  15. Fulltext Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage
    Koh PC, Noranizan MA, Karim R, Nur Hanani ZA
    J Food Sci Technol, 2019 May;56(5):2563-2575.
    PMID: 31168138 DOI: 10.1007/s13197-019-03739-0
    Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm2 at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92-20.01 g/kg FW for fructose, 18.77-19.98 g/kg FW for glucose and 23.02-29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.
  16. Fulltext Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
    Koh PC, Noranizan MA, Karim R, Nur Hanani ZA
    J Food Sci Technol, 2016 Apr;53(4):1798-810.
    PMID: 27413207 DOI: 10.1007/s13197-015-2139-y
    The aim of this study was to investigate the effect of cut type and pulsed light (PL) fluence on microbiological stability and quality of fresh-cut cantaloupes. Fresh-cut cantaloupes with various cut types (cuboid, triangular prism and sphere) were treated with PL technology at 6 J/cm(2). Samples were exposed to PL treatment at fluences of 2.7, 7.8, 11.7 and 15.6 J/cm(2) followed by storage at 4 ± 1 °C for 28 days. Microbiological quality, headspace composition, firmness, colour, pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content of fresh-cut cantaloupes were determined. Spherical shape was found to be the most suitable shape for PL treatment of fresh-cut cantaloupes due to its significantly lowest (p ≤ 0.05) microbial counts before and after the PL treatment. No significant (p > 0.05) effect was observed for firmness, colour, total soluble solids and total phenolic content of fresh-cut cantaloupes throughout the storage study. Pulsed light treatment using 7.8 J/cm(2) was the best for extending shelf life of fresh-cut cantaloupes with extension of 8 days longer at 4 ± 1 °C compared to the control while maintaining the ascorbic acid content. In conclusion, PL treatment is a potential technique for extending the shelf life of fresh-cut cantaloupes by inactivating microorganisms without compromising the nutritional value.
  17. Fulltext Effect of sago and tapioca starches on the physicochemical and textural properties of expanded rice product coloured with red beetroot (Beta vulgaris) powder
    Abdul Alam, N. A., Karim, R., Muhammad, K.
    International Food Research Journal, 2018;25(101):21-27.
    MyJurnal
    Colour plays an important role in food especially in increasing the aesthetic value of food products. However, the increasing awareness on health implications of synthetic colourants has led to increased market for natural colourants. In this study, the retention of colourant from red beetroot powder in extruded rice flour containing 20% sago or tapioca starch was investigated. The moisture content of the rice flour-starch blends and 100% rice flour (control) was adjusted to 10% and the samples were extruded at 80ºC - 160ºC, with 120 rpm screw speed and 40 rpm feeder speed. The expansion, density, water absorption index (WAI), water solubility index (WSI), hardness, crispness, colour, and betanin content of the extrudates were measured. The results showed that rice flour-sago starch extrudates (RSE) and rice flour-tapioca starch extrudate (RTE) had better expansion compared to the control (100% rice flour) extrudate. The expansion of RTE was not significantly different from that of RSE and no significant difference was found in the densities of these two extrudates. Presence of sago or tapioca starch decreased the WAI and increased the WSI of the extrudates. The WAI of RSE, however, did not differ significantly from that of RTE. The hardness (18.37 kg) and crispness (126.55 kg.sec) of the control extrudate were higher than that of the RSE (16.97 kg, 110.07 kg.sec) and RTE (14.84 kg, 92.77 kg.sec). There was no significant difference between the redness values of the extrudates. However, retention of betanin in the extrudates was highest in RTE (36.06% retention), followed by RSE (34.14%) and lowest in the control extrudate (27.82%). Addition of tapioca starch or sago starch can help to improve the physical and textural properties of betanin coloured rice extrudates with tapioca starch giving higher betanin retention.
  18. Fulltext Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders
    Amin SFM, Karim R, Yusof YA, Muhammad K
    Int J Food Sci, 2021;2021:1819104.
    PMID: 34722754 DOI: 10.1155/2021/1819104
    The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0-3% v/w) and incubation time (0.5-24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder's cohesiveness and flowability.
  19. Fulltext Association between CD36 gene variants, PROP taster status and oral fatty taste intensity perception among Malaysian obese and non-obese subjects
    Bahauddin, A. R., Karim, R., Saari, N., Mohd Shariff, Z.
    International Food Research Journal, 2018;25(101):29-42.
    MyJurnal
    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.
  20. Fulltext Telepointer technology in telemedicine: a review
    Abdul Karim R, Zakaria NF, Zulkifley MA, Mustafa MM, Sagap I, Md Latar NH
    Biomed Eng Online, 2013;12:21.
    PMID: 23496940 DOI: 10.1186/1475-925X-12-21
    Telepointer is a powerful tool in the telemedicine system that enhances the effectiveness of long-distance communication. Telepointer has been tested in telemedicine, and has potential to a big influence in improving quality of health care, especially in the rural area. A telepointer system works by sending additional information in the form of gesture that can convey more accurate instruction or information. It leads to more effective communication, precise diagnosis, and better decision by means of discussion and consultation between the expert and the junior clinicians. However, there is no review paper yet on the state of the art of the telepointer in telemedicine. This paper is intended to give the readers an overview of recent advancement of telepointer technology as a support tool in telemedicine. There are four most popular modes of telepointer system, namely cursor, hand, laser and sketching pointer. The result shows that telepointer technology has a huge potential for wider acceptance in real life applications, there are needs for more improvement in the real time positioning accuracy. More results from actual test (real patient) need to be reported. We believe that by addressing these two issues, telepointer technology will be embraced widely by researchers and practitioners.
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