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Validation of ELISA test kits for detection of beta-agonist residues in meat

Ponniah J, Muhammad K, Abdullah S, Ganapathy KK, bt Sheikh Abdul Hamid N

Southeast Asian J. Trop. Med. Public Health, 2004 Jun;35(2):481-7.
PMID: 15691160

Three ELISA test kits, the Randox ELISA beta-agonist test kit, Euro-Diagnostica test kit, and Ridascreen beta-agonist test kit, were evaluated for screening of meat and liver for beta-agonist residues in fortified and field-incurred samples. It was found that the Randox beta-agonist test kit was more suitable as a screening tool due to its accuracy, ease of use, and lower cost. The tests were able to detect beta-agonist residues at the minimum level of detection, as claimed by the suppliers. The performance of the method as assessed through recovery rates of beta-agonists in fortified samples was satisfactory with a low coefficient of variation (1-3%). Repeatability, as measured through the coefficient of correlation was also satisfactory. For field-incurred positive samples, the test kit showed a sensitivity of 100% and a low rate of false positives for goat and cow tissues. However, a high rate of apparent false positives was obtained for tissues of swine.
Fulltext Self-Efficacy Levels Regarding Interprofessional Learning Skills Among Undergraduate Healthcare Students in Malaysia

Nurumal MS, Diyono NQH, Che Hasan MK

Sultan Qaboos Univ Med J, 2020 Nov;20(4):e374-e379.
PMID: 33414944 DOI: 10.18295/squmj.2020.20.04.015

Objectives: Self-efficacy is an important factor in determining the ability of students to execute tasks or skills needed in the implementation of interprofessional learning (IPL). This study aimed to identify levels of self-efficacy with regards to IPL skills among undergraduate healthcare students and to investigate differences according to gender, programme of study and year of study.
Methods: This descriptive cross-sectional study was conducted between January and March 2018 at the International Islamic University Malaysia, Kuantan, Malaysia. The Self-Efficacy for Interprofessional Experiential Learning scale was used to evaluate the self-efficacy of 336 students from five faculties including nursing, medicine, dentistry, pharmacy and allied health sciences.
Results: Significant differences in self-efficacy scores for the interprofessional interaction subscale were identified according to programme of study, with pharmacy students scoring significantly lower than allied health students (mean score: 54.1 ± 10.4 versus 57.4 ± 10.1; P = 0.014). In addition, there was a significant difference in self-efficacy scores for the interprofessional interaction subscale according to year of study, with first-year students scoring significantly lower compared to fifth-year students (mean score: 52.8 ± 10.4 versus 59.9 ± 11.9; P = 0.018). No statistically significant differences in self-efficacy scores were identified with regards to gender or for the interprofessional team evaluation and feedback subscale.
Conclusion: These findings may contribute to the effective implementation of IPL education in healthcare faculties. Acknowledging the influence of self-efficacy on the execution of IPL skills is crucial to ensure healthcare students are able to adequately prepare for future interprofessional collaboration in real clinical settings.
Fulltext Evaluation of the antioxidant activity of Betula pendula leaves extract and its effects on model foods

Azman NA, Skowyra M, Muhammad K, Gallego MG, Almajano MP

Pharm Biol, 2017 Dec;55(1):912-919.
PMID: 28152668 DOI: 10.1080/13880209.2017.1282528

CONTEXT: Betula pendula Roth (Betulaceae) exhibits many pharmacological activities in humans including anticancer, antibacterial, and antiviral effects. However, the antioxidant activity of BP towards lipid degradation has not been fully determined.
OBJECTIVE: The BP ethanol and methanol extracts were evaluated to determine antioxidant activity by an in vitro method and lyophilized extract of BP was added to beef patties to study oxidative stability.
MATERIALS AND METHODS: Antioxidant activities of extracts of BP were determined by measuring scavenging radical activity against methoxy radical generated by Fenton reaction 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (TEAC) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) assays. The lipid deterioration in beef patties containing 0.1% and 0.3% (w/w) of lyophilized extract of BP stored in 80:20 (v/v) O2:CO2 modified atmosphere (MAP) at 4 °C for 10 days was determined using thiobarbituric acid reacting substances (TBARS), % metmyoglobin and colour value.
RESULTS: The BP methanol extract revealed the presence of catechin, myricetin, quercetin, naringenin, and p-coumaric acid. The BP ethanol (50% w/w) extract showed scavenging activity in TEAC, ORAC and FRAP assays with values of 1.45, 2.81, 1.52 mmol Trolox equivalents (TE)/g DW, respectively. Reductions in lipid oxidation were found in samples treated with lyophilized BP extract (0.1% and 0.3% w/w) as manifested by the changes of colour and metmyoglobin concentration. A preliminary study film with BP showed retard degradation of lipid in muscle food.
CONCLUSION: The present results indicated that the BP extracts can be used as natural food antioxidants.
Fulltext Sol-gel synthesized zinc oxide nanorods and their structural and optical investigation for optoelectronic application

Foo KL, Hashim U, Muhammad K, Voon CH

Nanoscale Res Lett, 2014;9(1):429.
PMID: 25221458 DOI: 10.1186/1556-276X-9-429

Nanostructured zinc oxide (ZnO) nanorods (NRs) with hexagonal wurtzite structures were synthesized using an easy and low-cost bottom-up hydrothermal growth technique. ZnO thin films were prepared with the use of four different solvents, namely, methanol, ethanol, isopropanol, and 2-methoxyethanol, and then used as seed layer templates for the subsequent growth of the ZnO NRs. The influences of the different solvents on the structural and optical properties were investigated through scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, ultraviolet-visible spectroscopy, and photoluminescence. The obtained X-ray diffraction patterns showed that the synthesized ZnO NRs were single crystals and exhibited a preferred orientation along the (002) plane. In addition, the calculated results from the specific models of the refractive index are consistent with the experimental data. The ZnO NRs that grew from the 2-methoxyethanol seeded layer exhibited the smallest grain size (39.18 nm), largest diffracted intensities on the (002) plane, and highest bandgap (3.21 eV).
Fulltext Inhibitory effect of triterpenoids from Dillenia serrata (Dilleniaceae) on prostaglandin E2 production and quantitative HPLC analysis of its koetjapic acid and betulinic acid contents

Jalil J, Sabandar CW, Ahmat N, Jamal JA, Jantan I, Aladdin NA, et al.

Molecules, 2015 Feb 16;20(2):3206-20.
PMID: 25690285 DOI: 10.3390/molecules20023206

The crude methanol extracts and fractions of the root and stem barks of Dillenia serrata Thunb. showed 64% to 73% inhibition on the production of prostaglandin E2 (PGE2) in lipopolysaccharide-induced human whole blood using a radioimmunoassay technique. Three triterpenoids isolated from the root bark of the plant, koetjapic (1), 3-oxoolean-12-en-30-oic (2), and betulinic (3) acids, exhibited significant concentration-dependent inhibitory effects on PGE2 production with IC50 values of 1.05, 1.54, and 2.59 μM, respectively, as compared with the positive control, indomethacin (IC50 = 0.45 μM). Quantification of compounds 1 and 3 in the methanol extracts and fractions were carried out by using a validated reversed-phase high performance liquid chromatography (RP-HPLC) method. The ethyl acetate fraction of the stem bark showed the highest content of both compound 1 (15.1%) and compound 3 (52.8%). The strong inhibition of the extracts and fractions on cyclooxygenase-2 (COX-2) enzymatic activity was due to the presence of their major constituents, especially koetjapic and betulinic acids.
Fulltext Functional and preliminary characterisation of hydrocolloid from tamarillo (Solanum betaceum Cav.) puree

Gannasin SP, Ramakrishnan Y, Adzahan NM, Muhammad K

Molecules, 2012 Jun 05;17(6):6869-85.
PMID: 22669042 DOI: 10.3390/molecules17066869

Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparison to that of commercial hydrocolloids. Its functional groups and degree of esterification were determined using Fourier Transform Infrared (FT-IR) spectroscopy. Monosaccharide profiling was done using reverse-phase high pressure liquid chromatography (RP-HPLC). Screening of various fruits for high hydrocolloid yield after water extraction resulted in tamarillo giving the highest yield. The yield on dry weight basis was 8.30%. The hydrocolloid constituted of 0.83% starch, 21.18% protein and 66.48% dietary fibre with 49.47% degree of esterification and the monosaccharides identified were mannose, ribose, rhamnose, galacturonic acid, glucose, galactose, xylose and arabinose. Higher oil-holding capacity, emulsifying activity and emulsion stability compared to commercial hydrocolloids propose its possible application as a food emulsifier and bile acid binder. Foaming capacity of 32.19% and good foam stabilisation (79.36% of initial foam volume after 2 h of foam formation) suggest its promising application in frothy beverages and other foam based food products. These findings suggest that water-extracted tamarillo hydrocolloid can be utilised as an alternative to low methoxyl pectin.
Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage

Kabeir BM, Abd-Aziz S, Muhammad K, Shuhaimi M, Yazid AM

Lett Appl Microbiol, 2005;41(2):125-31.
PMID: 16033508

To develop medida, a Sudanese fermented thin porridge as a probiotic dietary adjunct with high total solids.
Tocopherol and tocotrienol contents of different varieties of rice in Malaysia

Shammugasamy B, Ramakrishnan Y, Ghazali HM, Muhammad K

J Sci Food Agric, 2015 Mar 15;95(4):672-8.
PMID: 24841131 DOI: 10.1002/jsfa.6742

The present study examined the contents of tocopherols and tocotrienols and their distribution in 58 different varieties of whole rice cultivated in Malaysia. The analytical method used was saponification of samples followed by dispersive liquid-liquid microextraction and reverse phase high-performance liquid chromatography.
Physicochemical homogeneity of stingless bee honey (Heterotrigona itama) produced in the west coast, east coast and inland area of Peninsular Malaysia

Ramlan NAFM, Mohamad Azman E, Muhammad K, Jusoh AZ, Johari NA, Yusof YA, et al.

J Sci Food Agric, 2024 Feb;104(3):1756-1767.
PMID: 37862235 DOI: 10.1002/jsfa.13067

BACKGROUND: The nutritional composition of stingless bee honey (SBH) can be affected by different climates and soil composition across different geographical areas. However, the range of attributes set for a honey quality standard should be inclusive. This study analysed the sugar profile's physiochemical properties, including quantifying the rare sugar trehalulose, organic acid and mineral composition of SBH collected from inland, and west and east coasts of Peninsular Malaysia. Forty-three SBH (Heterotrigona itama) samples were collected and labelled as <20 and <40 West Coast (<20WC, <40WC), <20 and <40 East Coast (<20EC, <40EC) and Inland, according to their distance from the coasts.
RESULTS: The moisture, pH and sugar composition of all SBH samples adhered to the Malaysian Kelulut Honey Standard (MS2683:2017) but not to the International Codex Standard (CODEX) for honey. Trehalulose presence in all samples, regardless of geographical area, was predominant alongside fructose and glucose. Only hydroxymethylfurfural (HMF) content and electrical conductivity (EC) results complied with both standards. The principal component analysis biplot showed that the discrimination of SBH according to the five different areas was not feasible, indicating sample homogeneity.
CONCLUSION: The physicochemical evaluation of SBH from Peninsular Malaysia shows mainly homogeneous attributes of samples across geographical locations. These findings demonstrated that the current MS2683:2017 is relevant and accommodates all SBH of H. itama species produced in Peninsular Malaysia. Furthermore, the trehalulose range calculated in this study can be implemented as a new benchmark for the indicator of SBH honey quality standard by national and international food standard committees. © 2023 Society of Chemical Industry.
Fulltext Fortification of Rice Noodles with Vitamin A: Quality, Sensory Evaluation, and Enhancement of Vitamin A Intakes

Malahayati N, Muhammad K, Bakar J, Karim R

J Nutr Sci Vitaminol (Tokyo), 2020;66(Supplement):S179-S183.
PMID: 33612590 DOI: 10.3177/jnsv.66.S179

Vitamin A deficiency is common in many countries where rice is the staple food. Food fortification is an important strategy to address this problem. As rice noodle is the second principal form of rice products widely consumed in Asia, rice noodles could be a potential vehicle for fortification of vitamin A. In this study, rice noodles were prepared from 0, 300, 600, 1,050, and 1,500 μg of vitamin A per 100 g of rice flour. Samples were analyzed for quality, sensory evaluation, and enhancement of vitamin A intakes. Increasing level of vitamin A fortification did not influence quality and sensory properties of the rice noodles, except for the ash content, color, and appearance of the noodles. Rice noodle that was fortified with the highest level of vitamin A was found to be the darkest in color. However, this sample received scores higher than 6 (like slightly) for appearance. Furthermore, sample fortified with the highest level of vitamin A produced rice noodles with the highest level of vitamin A retention suggesting that noodles were good vehicle for vitamin A fortification. Fortification of rice flour with 1,500 μg of vitamin A produced rice noodles with 24.88% of the RDI for vitamin A per serving and provided an effective means of enhancing vitamin A intake.
Fulltext Comparison of cardiovascular protective effects of tropical seaweeds, Kappaphycus alvarezii, Caulerpa lentillifera, and Sargassum polycystum, on high-cholesterol/high-fat diet in rats

Matanjun P, Mohamed S, Muhammad K, Mustapha NM

J Med Food, 2010 Aug;13(4):792-800.
PMID: 20482284 DOI: 10.1089/jmf.2008.1212

This study was designed to investigate the comparative in vivo cardiovascular protective effects of red, green, and brown tropical seaweeds, namely, Kappaphycus alvarezii (or Eucheuma cottonii), Caulerpa lentillifera, and Sargassum polycystum, in rats fed on high-cholesterol/high-fat (HCF) diets. Male Sprague-Dawley rats (weighing 260-300 g) on the HCF diet had significantly increased body weight, plasma total cholesterol (TC), plasma low-density lipoprotein cholesterol (LDL-C), plasma triglycerides (TG), lipid peroxidation, and erythrocyte glutathione peroxidase (GSH-Px) and superoxide dismutase levels after 16 weeks. Supplementing 5% seaweeds to HCF diet significantly reduced plasma TC (-11.4% to -18.5%), LDL-C (-22% to -49.3%), and TG (-33.7% to -36.1%) levels and significantly increased HDL-C levels (16.3-55%). Among the seaweeds, S. polycystum showed the best anti-obesity and blood GSH-Px properties, K. alvarezii showed the best antihyperlipemic and in vivo antioxidation effects, and C. lentillifera was most effective at reducing plasma TC. All seaweeds significantly reduced body weight gain, erythrocyte GSH-Px, and plasma lipid peroxidation of HCF diet rats towards the values of normal rats.
Fulltext Stability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches

Shaaruddin S, Mahmood Z, Ismail H, Mohd Ghazali H, Hamzah MY, Muhammad K

J Food Sci Technol, 2019 Jul;56(7):3461-3470.
PMID: 31274914 DOI: 10.1007/s13197-019-03832-4

Encapsulation has been used to overcome the problem of instability of functional pigments such as carotenoids from natural sources. In this study, β-carotene in carrot juice was spray dried with four different wall materials namely maltodextrin, resistant maltodextrin, octenyl succinate anhydride (OSA) starches Capsul (CAP) and HICAP-100 (HCAP). The objective of this research was to study the effects of various wall materials on physicochemical properties and stability of β-carotene powders along with its stability after incorporation into sugar confection. All four wall materials produced powders of acceptable quality in terms of moisture content, water activity, hygroscopicity, solubility as well as onset glass transition temperature. OSA starches exhibited better pigment retention post spray drying where juices encapsulated with HCAP showed the highest retention (94.34%). This was also represented in more orange Hue values (H°) in powders produced with CAP (53.93) and HCAP (53.33). Powders produced with HCAP also showed the longest half-life after storage at 4 °C, 25 °C, and 40 °C, as well as under exposure to light. Similarly, carrot powders produced with OSA starches also exhibited better β-carotene retention after production of hard candy confection. Though candies with HCAP encapsulated juices showed the highest β-carotene retention post candy processing, candies with CAP encapsulated carrot juices exhibited better long term stability after storage at 25 °C and 40 °C as well as under exposure to light.
Fulltext Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability

Soraya A, Chay SY, Shukri R, Mohamad Ghazali F, Muhammad K, Noranizan MA, et al.

J Food Sci Technol, 2019 Apr;56(4):1801-1810.
PMID: 30996416 DOI: 10.1007/s13197-019-03624-w

Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without jeopardising its textural qualities. Results indicated that the combination of 5 s microwave (power = 900 W; frequency = 2450 MHz) and 3.5 J/cm2 pulsed-UV significantly reduced aerobic plate count and spore forming bacteria, from 637.5 to 50 CFU/g and 1500 to 100 CFU/g, respectively. In terms of textural properties, even though significant changes were detected in hardness and springiness for treated YAN kept at ambient storage as compared to control, the alterations were not prominent. Based on these observations, it is concluded that a combined treatment of microwave and pulsed-UV successfully improved the shelf life of YAN at ambient storage by 50%, from 1.0 day (control) to 1.5 days (treated sample) and by 140%, from 2.0 to 4.8 weeks at chilled storage. Current study proves the potential of microwave + pulsed-UV, a "green" hurdle treatment, to extend the shelf life of preservative-free YAN without causing major undesirable textural alterations on the noodle.
Fulltext Physicochemical and functional properties of yeast fermented brown rice flour

Ilowefah M, Bakar J, Ghazali HM, Mediani A, Muhammad K

J Food Sci Technol, 2015 Sep;52(9):5534-45.
PMID: 26344967 DOI: 10.1007/s13197-014-1661-7

In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeast concentration. Fermentation at moderate acidity significantly increased the levels of protein, total ash, insoluble fiber, soluble fibre, minerals, phenolics, antioxidants, resistant starch, riboflavin, pyridoxine, nicotinic acid, γ-tocotrienol, and δ-tocotrienol. However, it reduced the contents of γ-oryzanol, γ-tocopherol, α-tocopherol, phytic acid, amylose and total starch. Foaming capacity, foaming stability, oil holding capacity, gelatinization temperatures, enthalpy and whiteness of BRF were increased after fermentation. In contrast, its swelling power, water solubility index, hot paste viscosity, breakdown, and setback significantly decreased. Microstructure of BRF was also influenced, where its starch granules released from its enclosed structure after fermentation. This investigation shows evidence that yeast fermentation modified the functionality of BRF and can be used as a functional food ingredient.
Determination of trans- and cis-urocanic acid in relation to histamine, putrescine, and cadaverine contents in tuna (Auxis Thazard) at different storage temperatures

Zare D, Muhammad K, Bejo MH, Ghazali HM

J Food Sci, 2015 Feb;80(2):T479-83.
PMID: 25586500 DOI: 10.1111/1750-3841.12752

Scombroid fish poisoning is usually associated with consumption of fish containing high levels of histamine. However, reports indicate that some cases have responded to antihistamine therapy while ingested histamine levels in these cases were low. Potentiation of histamine toxicity by some biogenic amines, and release of endogenous histamine by other compounds such as cis-urocanic acid (UCA) are some hypotheses that have been put forth to explain this anomaly. Very little is known about the effects of storage conditions on the production of both UCA isomers and biogenic amines in tuna. Thus, the production of trans- and cis-UCA, histamine, putrescine, and cadaverine in tuna during 15 d of storage at 0, 3, and 10 °C and 2 d storage at ambient temperature were monitored. The initial trans- and cis-UCA contents in fresh tuna were 2.90 and 1.47 mg/kg, respectively, whereas the levels of putrescine and cadaverine were less than 2 mg/kg, and histamine was not detected. The highest levels of trans- and cis-UCA were obtained during 15 d storage at 3 °C (23.74 and 21.79 mg/kg, respectively) while the highest concentrations of histamine (2796 mg/kg), putrescine (220.32 mg/kg) and cadaverine (1045.20 mg/kg) were obtained during storage at room temperature, 10 and 10 °C, respectively. Histamine content increased considerably during storage at 10 °C whereas trans- and cis-UCA contents changed slightly. The initial trans-UCA content decreased during storage at ambient temperature. Thus, unlike histamine, concentrations of trans- and cis-UCA did not result in elevated levels during storage of tuna.
Microbiology of Chili Bo, a Popular Malaysian Food Ingredient

Leisner JJ, Rusul G, Wee BW, Boo HC, Muhammad K

J Food Prot, 1997 Oct;60(10):1235-1240.
PMID: 31207722 DOI: 10.4315/0362-028X-60.10.1235

The predominant microbial flora of a specific Malaysian food ingredient, chili bo (containing 9% ground dried chilies, 0.6% acetic acid, and 5 to 10% cornstarch, wt/vol) stored for up to 25 days at 28°C without added benzoic acid (product A) and with 7,000 ppm of added benzoic acid (product B) was examined. Aerobic plate counts for both products were initially 6.2 to 6.5 log CFU/g increasing to 8.5 log CFU/g for product A after 4 days. Aerobic plate counts for product B did not increase during storage. Lactic acid bacteria (LAB) counts increased in product A from 4.8 log CFU/g to 8.3 log CFU/g and in product B from 2.1 log CFU/g to 7 .6 log CFU/g after 17 days. Growth of yeast occurred in product A. Both products exhibited spoilage after 1 to 2 days of storage at 28°C indicated as accumulation of gas bubbles. In addition surface growth of molds (product A) or whitish discoloration (product B) was observed later in storage. For product A the predominant isolates were LAB, Bacillus pumilus , Bacillus subtilis , Staphylococcus spp., and yeasts. B. pumilus and B. subtilis predominated initially whereas the other types of microorganisms predominated after 25 days of storage. B. pumilus and B. subtilis were also predominant in product B, but after 25 days of storage a homofermentative LAB was found in higher numbers (7.6 log CFU/g). Isolates of heterofermentative LAB but not homofermentative LAB or B. pumilus or B. subtilis were able to produce gas during growth in chili bo sterilized by autoclaving at l2l°C for 15 min. Growth of heterofermentative LAB, B. pumilus , and B. subtilis was inhibited by acidifying agents, a nisin-containing supernatant, or incubation at low temperatures.
Camel Milk-Derived Bioactive Peptides and Diabetes: Molecular View and Perspectives

Ayoub MA, Yap PG, Mudgil P, Khan FB, Anwar I, Muhammad K, et al.

J Dairy Sci, 2023 Sep 12.
PMID: 37709024 DOI: 10.3168/jds.2023-23733

In dairy science, camel milk (CM) constitutes a center of interest for scientists due to its known beneficial impact on diabetes as demonstrated in many in vitro, in vivo, and clinical studies and trials. Overall, CM had positive effects on various parameters related to glucose transport and metabolism as well as the structural and functional properties of the pancreatic β-cells and insulin secretion. Thus, CM consumption may help manage diabetes, however, such a recommendation will become rationale and clinically conceivable only if the exact molecular mechanisms and pathways involved at the cellular levels are well understood. Moreover, the application of CM as an alternative antidiabetic tool may first require the identification of the exact bioactive molecule(s) behind such antidiabetic properties. In this review, we describe the advances in our knowledge of the molecular mechanisms reported to be involved in the beneficial effects of CM in managing diabetes using different in vitro and in vivo models. This mainly includes the effects of CM on the different molecular pathways controlling (i) insulin receptor signaling and glucose uptake, (ii) the pancreatic β-cell structure and function, and (iii) the activity of key metabolic enzymes in glucose metabolism. Moreover, we described the current status of the identification of CM-derived bioactive peptides and their structure-activity relationship study and characterization in the context of molecular markers related to diabetes. Such an overview will not only enrich our scientific knowledge of the plausible mode of action of CM in diabetes but should ultimately rationalize the claim of the potential application of CM against diabetes. This will pave the way toward new directions and ideas for developing a new generation of antidiabetic products taking benefits from the chemical composition of CM.
Combination of saponification and dispersive liquid-liquid microextraction for the determination of tocopherols and tocotrienols in cereals by reversed-phase high-performance liquid chromatography

Shammugasamy B, Ramakrishnan Y, Ghazali HM, Muhammad K

J Chromatogr A, 2013 Jul 26;1300:31-7.
PMID: 23587317 DOI: 10.1016/j.chroma.2013.03.036

A simple sample preparation technique coupled with reversed-phase high-performance liquid chromatography was developed for the determination of tocopherols and tocotrienols in cereals. The sample preparation procedure involved a small-scale hydrolysis of 0.5g cereal sample by saponification, followed by the extraction and concentration of tocopherols and tocotrienols from saponified extract using dispersive liquid-liquid microextraction (DLLME). Parameters affecting the DLLME performance were optimized to achieve the highest extraction efficiency and the performance of the developed DLLME method was evaluated. Good linearity was observed over the range assayed (0.031-4.0μg/mL) with regression coefficients greater than 0.9989 for all tocopherols and tocotrienols. Limits of detection and enrichment factors ranged from 0.01 to 0.11μg/mL and 50 to 73, respectively. Intra- and inter-day precision were lower than 8.9% and the recoveries were around 85.5-116.6% for all tocopherols and tocotrienols. The developed DLLME method was successfully applied to cereals: rice, barley, oat, wheat, corn and millet. This new sample preparation approach represents an inexpensive, rapid, simple and precise sample cleanup and concentration method for the determination of tocopherols and tocotrienols in cereals.
Development and validation of an ion-pair chromatographic method for simultaneous determination of trans- and cis-urocanic acid in fish samples

Zare D, Muhammad K, Bejo MH, Ghazali HM

J Chromatogr A, 2012 Sep 21;1256:144-9.
PMID: 22885043 DOI: 10.1016/j.chroma.2012.07.083

Urocanic acid (UCA) has been reported to be a mast cell degranulator and has also been suggested as a complementary agent in implicated scombroid fish poisoning. In this research, a new method is described to extract, clean up and perform simultaneous ion-pair chromatographic analysis of trans- and cis-urocanic acid (UCA) in fish samples. UCA was extracted using 0.05 M HCl and protein was removed from the extract by precipitation with 10% trisodium citrate and 10% citric acid. The HPLC method that is developed showed a rapid, precise and sensitive method with short retention time for simultaneous separation of UCA isomers in fish samples. Estimation of trans- and cis-UCA in the muscle of Indian mackerel, tuna and sardine showed that, as expected, no cis-UCA existed in fish muscles and the highest concentration of trans-UCA was found in Indian mackerel with 118.8 mg kg(-1) while the highest concentrations of trans-UCA in tuna and sardine were 12.1 and 17.5 mg kg(-1), respectively.
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.

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