Displaying publications 1 - 20 of 35 in total

Abstract:
Sort:
  1. Perceptions, attitudes and beliefs towards soya among healthy Asian women participating in a soya randomised controlled trial
    Yap B, Rajaram N, Ho WK, Khor GL, Teo SH
    J Nutr Sci, 2023;12:e69.
    PMID: 37457681 DOI: 10.1017/jns.2023.48
    The soya-breast cancer risk relationship remains controversial in Asia due to limited and inconsistent research findings and is exacerbated by difficulties in recruiting and retaining participants in intervention trials. Understanding public perceptions towards soya is important for designing effective intervention trials. Here, we administered a close-ended, quantitative survey to healthy, peri- and post-menopausal Asian women in the Malaysian Soy and Mammographic Density (MiSo) Study to assess perception towards soya and explore motivators and barriers that affect study adherence using the Capability, Opportunity, Motivation and Belief (COM-B) Model and Theoretical Domains Framework (TDF). Of 118 participants, the majority reported the belief that soya promotes good health (Supplement = 85⋅7 %, Diet = 90⋅0 %, Control = 87⋅9 %). Most participants reported obtaining information about soya from the internet (Supplement = 61⋅0 %, Diet = 55⋅3 %, Control = 35⋅9 %), while health professionals were least reported (Supplement = 9⋅8 %, Diet = 7⋅9 %, Control = 5⋅1 %). Stratified analyses by study completion and adherence status yielded comparable findings. By the end of the study, dietary arm participants reported a strong belief that soya has no impact on their health (Supplement = 7⋅1 % v. Diet = 20⋅0 % v. Control = 0⋅0 %, P = 0⋅012). Motivation and opportunity strongly facilitated soya consumption, while psychological capability was the most common barrier to consumption though less evident among dietary arm participants. While most Asian women have a positive perception towards soya, theory-based intervention trials are warranted to understand the perception-study adherence relationship and to accurately inform the public of the health effects of soya.
    Matched MeSH terms: Soy Foods*
  2. Fulltext Kesan perencatan fitat terhadap bioavailabiliti kalsium, ferum dan zink dalam produk kacang soya tempatan
    Hasnah Haron, Norfasihah Raob, Tan, Mei Chen
    Jurnal Sains Kesihatan Malaysia, 2013;11(2):19-27.
    MyJurnal
    Kajian ini dijalankan untuk menentukan kesan perencatan fi tat terhadap bioavailabiliti kalsium (Ca), ferum (Fe) dan zink (Zn) dalam produk kacang soya tempatan terpilih. Fitat menyebabkan kesan perencatan terhadap penyerapan mineral seperti Ca, Fe dan Zn dengan membentuk kompleks yang tidak larut dan tidak dapat dicernakan. Kesan perencatan fi tat terhadap bioavailabiliti mineral seperti Ca, Fe dan Zn telah dianggarkan dengan nisbah molar fi tat kepada mineral. Kandungan fi tat ditentukan dengan menggunakan kaedah pertukaran anion dan kandungan mineral ditentukan dengan Spektrofotometer Serapan Atom (AAS). Produk kacang soya dibeli dari pasar malam dan gerai makanan yang terletak di Cheras dan Sri Rampai, Kuala Lumpur. Setiap sampel yang dibeli dari kedua- dua lokasi dianalisis secara duplikat. Kajian ini mendapati kek soya dan kesemua masakan yang mengandungi tempe tidak mempunyai kandungan fi tat. Ini mungkin disebabkan oleh kehadiran R. oligosporus yang menghasilkan fi tase lalu menghidrolisiskan kandungan fi tat semasa proses fermentasi tempe. Terdapat lima jenis sampel makanan yang mempunyai nisbah molar fi tat/Ca > 0.24, sepuluh jenis sampel makanan dengan nisbah molar fi tat/ Fe > 1, lapan jenis sampel makanan mempunyai nisbah molar fi tat/ Zn > 15 dan satu jenis sampel makanan mempunyai nisbah molar [fi tat x Ca]/ Zn > 200. Keputusan nisbah molar fi tat/ mineral dari kajian ini menganggarkan bioavailabiliti Ca, Fe dan Zn yang rendah. Kesimpulannya, kek soya dan masakan mengandungi tempe mempunyai bioavailabiliti mineral yang tinggi manakala tau-hoo pok bakar mempunyai bioavailabiliti mineral yang rendah.

    Matched MeSH terms: Soy Foods
  3. Fulltext Effects of soy on body composition: A 12-week randomized controlled trial among Iranian elderly women with metabolic syndrome
    Bakhtiari A, Yassin Z, Hanachi P, Rahmat A, Ahmad Z, Sajadi P, et al.
    Iran J Public Health, 2012;41(4):9-18.
    PMID: 23113160
    BACKGROUND: To examine the effects of soy [in the form of textured soy protein (TSP) and soy-nut] on body composition in elderly women with metabolic syndrome (MetS).
    METHODS: A 12-week randomized clinical trial was conducted on 75 women between 60-70 years of age with MetS in rural health clinics around Babol, Iran in 2009. The participants were randomly assigned to one of the three groups of soy-nut (35g/d), TSP (35g/d) and control. Body fat, lean mass and anthropometric indicators were measured before and after intervention, too.
    RESULTS: Participants were classified as overweight and showing android fat distribution. After 12 weeks of intervention, both soy-nut and TSP groups showed an increase of non-significant in lean mass (0.9 and 0.7 kg), hip circumference (0.45 and 0.28 cm), triceps skinfold (TSF) thickness (0.87 and 0.67mm) and reduction in BMI (-0.15 and -0.33), waist circumference (-0.83 and -1.2) and body fat (-1.5% and -1.7%). Significant increase in the mean change of TSF and lean mass was observed in the users of soy-nut compared to the control group (P<0.01, P<0.05).
    CONCLUSION: 12-week intervention of soy had a mild favorable effect on body composition in elderly women with MetS.
    KEYWORDS: Body composition; Metabolic syndrome; Older women; Soy
    Matched MeSH terms: Soy Foods*
  4. Fulltext The use of D-optimal mixture design in optimising okara soap formulation for stratum corneum application
    Borhan FP, Abd Gani SS, Shamsuddin R
    ScientificWorldJournal, 2014;2014:173979.
    PMID: 25548777 DOI: 10.1155/2014/173979
    Okara, soybean waste from tofu and soymilk production, was utilised as a natural antioxidant in soap formulation for stratum corneum application. D-optimal mixture design was employed to investigate the influence of the main compositions of okara soap containing different fatty acid and oils (virgin coconut oil A (24-28% w/w), olive oil B (15-20% w/w), palm oil C (6-10% w/w), castor oil D (15-20% w/w), cocoa butter E (6-10% w/w), and okara F (2-7% w/w)) by saponification process on the response hardness of the soap. The experimental data were utilized to carry out analysis of variance (ANOVA) and to develop a polynomial regression model for okara soap hardness in terms of the six design factors considered in this study. Results revealed that the best mixture was the formulation that included 26.537% A, 19.999% B, 9.998% C, 16.241% D, 7.633% E, and 7.000% F. The results proved that the difference in the level of fatty acid and oils in the formulation significantly affects the hardness of soap. Depending on the desirable level of those six variables, creation of okara based soap with desirable properties better than those of commercial ones is possible.
    Matched MeSH terms: Soy Foods
  5. Fulltext Bitter receptor gene (TAS2R38) P49A genotypes and their associations with aversion to vegetables and sweet/fat foods in Malaysian subjects
    Ooi SX, Lee PL, Law HY, Say YH
    Asia Pac J Clin Nutr, 2010;19(4):491-8.
    PMID: 21147709
    Recently, the bitter receptor gene (TAS2R38) was identified to be responsible for phenylthiocarbamide (PTC) bitter sensitivity. Its two predominant haplotypes at three Single Nucleotide Polymorphisms (SNPs) are found to be definitive for the PTC status, which the ProAlaVal and AlaValIle haplotypes are associated with tasters and non-tasters, respectively. TAS2R38 haplotypes have been reported to influence food preferences (like cruciferous vegetables and fat foods) and cardiovascular disease risk factors. We examined, in 215 Malaysian subjects (100 males, 115 females), the association of the P49A SNP of TAS2R38 with anthropometric measurements and aversion to a list of 36 vegetables, 4 soy products, green tea and 37 sweet/fat foods. The subjects were successfully genotyped as 110 PA, 81 PP and 24 AA (with the A49 allelic frequency of 0.37), by Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP). Ethnicity (Malay, Chinese or Indian), but not gender, was associated with the P49A TAS2R38 genotypes (p<0.001). However, no significant differences in terms of Body Mass Index, Total Body Fat, waist circumference and Waist-Hip Ratio were found between the genotypes (p<0.05). Only aversions to green tea, mayonnaise and whipped cream, but not soy products, vegetables, and other sweet/fat foods, were associated with the P49A genotypes (p<0.05). Therefore, the P49A SNP of the bitter receptor gene TAS2R38 could not serve as a predictor of anthropometric measurements and aversion to vegetables or sweet/fat foods in the sampled Malaysian subjects, and this suggests the existence of other possible factors influencing food selection among Malaysians.
    Matched MeSH terms: Soy Foods
  6. Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production
    Ab Kadir S, Wan-Mohtar WA, Mohammad R, Abdul Halim Lim S, Sabo Mohammed A, Saari N
    J Ind Microbiol Biotechnol, 2016 Oct;43(10):1387-95.
    PMID: 27541157 DOI: 10.1007/s10295-016-1828-5
    In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P 
    Matched MeSH terms: Soy Foods*
  7. Fulltext Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars
    Hajar-Azhari S, Wan-Mohtar WAAQI, Ab Kadir S, Rahim MHA, Saari N
    Food Sci Biotechnol, 2018 Apr;27(2):479-488.
    PMID: 30263772 DOI: 10.1007/s10068-017-0289-6
    In this study, a selected γ-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at 30 °C. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production.
    Matched MeSH terms: Soy Foods
  8. Fulltext Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation
    Wan-Mohtar WAAQI, Ab Kadir S, Halim-Lim SA, Ilham Z, Hajar-Azhari S, Saari N
    Food Sci Biotechnol, 2019 Dec;28(6):1747-1757.
    PMID: 31807347 DOI: 10.1007/s10068-019-00602-y
    In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 °C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to utilize sucrose (327 mg/L of GABA) for carbon source. Sucrose at 100 g/L, improved GABA production at 646 mg/L. Single nitrogen sources failed to improve GABA production, however a combination of yeast extract (YE) and glutamic acid (GA) improved GABA at 646.78 mg/L. Carbon-to-nitrogen ratio (C8:N3) produced the highest cell (24.01 g/L) and GABA at a minimal time of 216 h. The key parameters of 30 °C, initial pH 5, 100 g/L of sucrose, combination YE and GA, and C8:N3 generated the highest GABA (3278.31 mg/L) in a koji fermentation. AOSNSK promisingly showed for the development of a new GABA-rich soy sauce.
    Matched MeSH terms: Soy Foods
  9. Absorption of calcium from milk and tempeh consumed by postmenopausal Malay women using the dual stable isotope technique
    Haron H, Shahar S, O'Brien KO, Ismail A, Kamaruddin N, Rahman SA
    Int J Food Sci Nutr, 2010 Mar;61(2):125-37.
    PMID: 19995131 DOI: 10.3109/09637480903348080
    Assessment of calcium bioavailability from non-dairy foods containing moderate amounts of calcium is especially important in populations that have habitually low dairy consumption. Absorption of calcium from milk and tempeh (a traditional fermented soy product) was compared in a sample of Malay subjects. A randomized, crossover design was utilized to assess calcium absorption in 20 postmenopausal women from either a glass of milk (114 g) or from a meal of tempeh (206 g); each containing 130 mg calcium. At each study of Phase 1 (mid-July) and Phase 2 (mid-August), intravenous (42)Ca and oral (44)Ca were administered and calcium absorption was measured in 24-h urine collections post-dosing; with a 1-month washout period between phases. Absorption of calcium from tempeh did not differ significantly from milk (36.9 +/- 10.6% vs. 34.3 +/- 8.6%, respectively). Due to differences in the calcium content of tempeh, four servings of this product would be needed to get the same amount of absorbed calcium as that obtained from a 4-ounce glass of milk. Tempeh may provide readily available calcium for this population of women at risk for low bone mass.
    Matched MeSH terms: Soy Foods*
  10. Apparent bioavailability of isoflavones in urinary excretions of postmenopausal Malay women consuming tempeh compared with milk
    Haron H, Ismail A, Shahar S, Azlan A, Peng LS
    Int J Food Sci Nutr, 2011 Sep;62(6):642-50.
    PMID: 21574819 DOI: 10.3109/09637486.2011.570742
    Quantitation of isoflavones in humans is important to establish the benefits of these compounds to the populations. Urinary isoflavones are frequently used as a biomarker of isoflavone bioavailability from food or supplement since urine contains 100-fold higher concentrations of isoflavones. The objective of the present study was to determine and compare the urinary excretions of daidzein (DA), genistein (GE) and equol (EQ) in postmenopausal Malay women following the consumption of tempeh and milk in a calcium absorption study and to test the hypothesis that the excretion of isoflavones following consumption of tempeh maybe higher compared with milk. The amounts of DA (47.06 ± 4.18 μmol/h), GE (33.27 ± 3.71 μmol/h) and EQ (24.35 ± 4.34 μmol/h) excreted in urine following tempeh consumption were significantly higher (P < 0.05) compared with those in milk (3.51 ± 0.62 μmol/h DA, 2.79 ± 0.35 μmol/h GE and 0 μmol/h EQ). Almost all studied postmenopausal Malay women were able to excrete EQ following consumption of 240 g tempeh but only one subject can be classified as an equol producer. We concluded that most postmenopausal Malay women excreted DA, GE and EQ in their urine following tempeh consumption and the amount of the excreted isoflavones were higher compared with those in milk. However, further studies are needed to determine whether longer periods of time are required to capture EQ producers.
    Matched MeSH terms: Soy Foods*
  11. Efficiency of aerobic granulation technology in treating high strength soy sauce wastewater
    Hasnida Harun, Aznah Nor-Anuar, Zaini Ujang, Inawati Othman, Nor Hasyimah Rosman
    Sains Malaysiana, 2014;43:1485-1490.
    The present study investigated the efficiency of aerobic granular sludge (AGS) technology in treating effluent from soy sauce industry which is categorized as a high strength wastewater. The combination of anaerobic and aerobic granulation technology in SBR system was used in this study which was efficiently treated COD from the soy sauce wastewater where 87% of removal was achieved. Ammonia and colour was removed at a maximum of 87 and 76%, respectively, in the SBR system. Matured, dense and compact granules with 2.5 mm in diameters were developed with a good settling velocity (45 m/h) and 28 mL/gSS of sludge volume index (SVI). Hence, AGS technology was proven as an excellent treatment for soy sauce wastewater for being discharge into the environment, as the effluent was treated in one biological reactor with high hydraulic and organic loadings besides less production of sludge. In this study, the capabilities of AGS technology in treating relatively higher concentration of organic impurities present in the soy sauce wastewater were demonstrated.
    Matched MeSH terms: Soy Foods
  12. Fulltext Perception on postpartum dietary practices among malay women in Kuantan, Pahang
    Siti Munirah Abdul Basir, Muhammad Safwan Abdul Rahman, Wan Azdie Mohd Abu Bakar, Nor Azwani Mohd Shukri
    International Journal of Allied Health Sciences, 2018;2(1):244-264.
    MyJurnal
    Traditional postpartum practices generally involve food proscriptions and prescriptions. Certain foods are prohibited due to their properties such as “windy”, “cold” and “hot”. As lactating mother needs higher energy and protein intake, this practice may impact their ability to meet their nutritional requirements. Consequently, their health may not be fully restored, wound healing would be slowed, and lactation success may be interfered. This study was conducted in Kuantan, Pahang, to investigate Malay mothers’ perception on confinement dietary practices during postpartum period. A total of 80 respondents aged between 23-43 years old were interviewed using a questionnaire which consisted of an extensive list of food items. It was found that 100% of respondents mentioned that they do observe the traditional postpartum practices after childbirth with most of them (63.0%) chose to confine for up to 44 days. Flavored rice, roti canai and various types of noodle were generally avoided during postpartum period due to their ‘oily/fatty’ property. Tubers, and most fruits and vegetables were also avoided due to their ‘cold’ property. Moreover, the famous ‘reason’ for exclusion of fish was ‘bisa’ and ‘causing itchiness’ for seafood. Milk and dairy products were included in majority of respondents’ diet. Out of 80, 43 (53.8%) respondents avoided soy sauce because it was believed to give negative effect on wound healing. Other than
    that, iced drink, tea and sugarcane drink were avoided due to their ‘cold’ and ‘sharp/sour’ properties. In addition, statistical tests of all food items show that there is no difference in terms of level of acceptance for each food between women delivered via normal delivery or caesarean section. It is concluded that postpartum food taboo beliefs are still prevalent among Malay women. Extensive food prohibition and restriction causes limited food choices which may affect mothers’ nutritional intake. Thus, a more balanced diet should be recommended for Malay mothers during postpartum period to ensure adequate nutrient intake, as much as culturally acceptable.
    Matched MeSH terms: Soy Foods
  13. Fulltext Changes in chemical composition and amino acid content of Soy Protein Isolate (SPI) from tempeh
    Wan Saidatul Syida, W.K., Normah, I., Noriham, A., Mohd Yusuf, M.
    International Food Research Journal, 2018;25(4):1528-1533.
    MyJurnal
    Processing of soybeans to other products and consumption of soy products is increasing worldwide mainly due to acclaimed health benefits. Processing can alter soybean sensory appeal, nutritive value and potentially affect consumer health. Rhizopus oligosporus was used to ferment soybean for 3 days. The tempeh flour (TF) was produced form tempeh while defatted tempeh flour (DTF) was then produced from TF by immersing in hexane solvent while soy protein isolate (SPI) was prepared from DTF by using alkali and acid followed by neutralization treatment. In this study, nutritional properties and amino acid content of tempeh, TF, DTF and SPI were determined. Therefore, the objective of this study is was to evaluate the effect of each treatment on the chemical composition and amino acid content for all the samples. The results showed that the nutritional properties (total ash, moisture, crude fat, total carbohydrate and crude fibre) were reduced significantly (p < 0.05) except for protein content. Protein content was significantly (p < 0.05) increased by 50.5% in SPI. For amino acid content, the results obtained showed that SPI contain highest amount of essential and non-essential amino acid followed by DTF, Tempeh and TF. Glutamic acid was found to be the highest amino acid component in all samples. The evaluation from the results showed that SPI can be considered as potential functional food ingredients.
    Matched MeSH terms: Soy Foods
  14. Enhancement of β-secretase inhibition and antioxidant activities of tempeh, a fermented soybean cake through enrichment of bioactive aglycones
    Ahmad A, Ramasamy K, Majeed AB, Mani V
    Pharm Biol, 2015 May;53(5):758-66.
    PMID: 25756802 DOI: 10.3109/13880209.2014.942791
    Soybean and its fermented products are the most common source of isoflavones in human food.
    Matched MeSH terms: Soy Foods*
  15. Fulltext Sodium content in sauces-a major contributor of sodium intake in Malaysia: a cross-sectional survey
    Shahar S, You YX, Zainuddin NS, Michael V, Ambak R, Haron H, et al.
    BMJ Open, 2019 05 27;9(5):e025068.
    PMID: 31133578 DOI: 10.1136/bmjopen-2018-025068
    OBJECTIVE: To investigate the sodium content in sauces sold in Malaysian supermarkets.

    METHODS: A cross-sectional market survey was conducted in 2017 of 233 sauces sold in Malaysian supermarkets. Information on the sodium content was collected from the product packaging and nutrient information panels of the sauces sold in the seven top supermarkets in the capital of Malaysia.

    RESULTS: Of the 233 sauces surveyed, 116 did not include sodium content information on the nutrient information panel (49.8%). Soy sauce (particularly sweet soy sauce) and ketchup (particularly chilli sauce) were found to be the highest number of products surveyed in the analysis (N=54 and N=48, respectively). The highest sodium content information was displayed by fish/prawn sauce (budu/cencalok) (5192±3228 mg/100 g) which was followed by the light/thin soy sauce (5116±2084 mg/100 g), and followed by salty soy sauce (4780±988 mg/100 g). The sodium content information of the imported sauces was higher compared with local products produced in Malaysia. However, for sweet soy sauce, the sodium content information of the local products was higher compared with the imported products. Of the 116 sauces which displayed information regarding their sodium content, only 18.2% of the salty soy sauce and 25% of the light/thin soy sauce were found to be below the 2017 Malaysian sodium guidelines. Furthermore, only 21.7% of chilli ketchup and no tomato ketchup were below the 2017 UK salt guidelines.

    CONCLUSIONS: Almost half of the sauces surveyed did not include sodium content information on the nutrient information panel. It is recommended that sodium content information is provided on all sauces sold in Malaysia. Also, manufacturers should be urged to reduce the sodium content level of their sauces to a minimum of 5%.

    Matched MeSH terms: Soy Foods
  16. Enhanced growth of lactobacilli and bioconversion of isoflavones in biotin-supplemented soymilk by electroporation
    Ewe JA, Wan-Abdullah WN, Alias AK, Liong MT
    Int J Food Sci Nutr, 2012 Aug;63(5):580-96.
    PMID: 22149599 DOI: 10.3109/09637486.2011.641940
    This study aimed at utilizing electroporation to further enhance the growth of lactobacilli and their isoflavone bioconversion activities in biotin-supplemented soymilk. Strains of lactobacilli were treated with different pulsed electric field strength (2.5, 5.0 and 7.5 kV/cm) for 3, 3.5 and 4 ms prior to inoculation and fermentation in biotin-soymilk at 37°C for 24 h. Electroporation triggered structural changes within the cellular membrane of lactobacilli that caused lipid peroxidation (p 9 log CFU/ml after fermentation in biotin-soymilk (p 
    Matched MeSH terms: Soy Foods/microbiology
  17. Enhanced growth and bioconversion of isoflavones in prebiotic-soymilk fermented by UV-treated lactobacilli and bifidobacteria
    Yeo SK, Liong MT
    Int J Food Sci Nutr, 2012 Aug;63(5):566-79.
    PMID: 22133079 DOI: 10.3109/09637486.2011.639349
    The aim of this study was to evaluate the effects of ultraviolet (UV) radiation (ultraviolet A (UVA), ultraviolet B (UVB) and ultraviolet C (UVC) at 30-90 J/m²) on the membrane properties of lactobacilli and bifidobacteria, and their bioconversion of isoflavones in prebiotic-soymilk. UV treatment caused membrane permeabilization and alteration at the acyl chain, polar head and interface region of membrane bilayers via lipid peroxidation. Such alteration subsequently led to decreased (p < 0.05) viability of lactobacilli and bifidobacteria immediately after the treatment. However, the effect was transient where cells treated with UV, particularly UVA, grew better in prebiotic-soymilk than the control upon fermentation at 37°C for 24 h (p < 0.05). In addition, UV treatment also increased (p < 0.05) the intracellular and extracellular β-glucosidase activity of lactobacilli and bifidobacteria. This was accompanied by an increased (p < 0.05) bioconversion of glucosides to bioactive aglycones in prebiotic-soymilk. Our present study illustrated that treatment of lactobacilli and bifidobacteria with UV could develop a fermented prebiotic-soymilk with enhanced bioactivity.
    Matched MeSH terms: Soy Foods/microbiology
  18. Agrowaste-based nanofibers as a probiotic encapsulant: fabrication and characterization
    Fung WY, Yuen KH, Liong MT
    J Agric Food Chem, 2011 Aug 10;59(15):8140-7.
    PMID: 21711050 DOI: 10.1021/jf2009342
    This study explored the potential of soluble dietary fiber (SDF) from agrowastes, okara (soybean solid waste), oil palm trunk (OPT), and oil palm frond (OPF) obtained via alkali treatment, in the nanoencapsulation of Lactobacillus acidophilus . SDF solutions were amended with 8% poly(vinyl alcohol) to produce nanofibers using electrospinning technology. The spinning solution made from okara had a higher pH value at 5.39 ± 0.01 and a higher viscosity at 578.00 ± 11.02 mPa·s (P < 0.05), which resulted in finer fibers. FTIR spectra of nanofibers showed the presence of hemicellulose material in the SDF. Thermal behavior of nanofibers suggested possible thermal protection of probiotics in heat-processed foods. L. acidophilus was incorporated into the spinning solution to produce nanofiber-encapsulated probiotic, measuring 229-703 nm, visible under fluorescence microscopy. Viability studies showed good bacterial survivability of 78.6-90% under electrospinning conditions and retained viability at refrigeration temperature during the 21 day storage study.
    Matched MeSH terms: Soy Foods
  19. Chemical and physicochemical characterization of agrowaste fibrous materials and residues
    Kuan YH, Liong MT
    J Agric Food Chem, 2008 Oct 8;56(19):9252-7.
    PMID: 18788708 DOI: 10.1021/jf802011j
    The objective of this study was to evaluate the chemical, physicochemical, and functional properties of agrowastes derived from okara ( Glycine max), corn cob ( Zea mays sp.), wheat straw ( Triticum sp.), and rice husk ( Oryza sativa) for potential applications in foods. The fibrous materials (FM) were treated with alkali to yield fibrous residues (FR). Rice husk contained the highest ash content (FM, 8.56%; FR, 9.04%) and lowest lightness in color (FM, 67.63; FR, 63.46), possibly due to the abundance of mineral constituents. Corn cob contained the highest amount of soluble dietary fiber (SDF), whereas okara had the highest total dietary fiber (TDF). The high dietary fiber fractions of corn cob and okara also contributed to the highest water- and oil-holding capacities, emulsifying activities, and emulsion stabilities for both FM and FR samples. These results indicate that these agrowastes could be utilized as functional ingredients in foods.
    Matched MeSH terms: Soy Foods
  20. 3-Chloropropane-1,2-diol (3-MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen
    Lee BQ, Khor SM
    Compr Rev Food Sci Food Saf, 2015 Jan;14(1):48-66.
    PMID: 33401813 DOI: 10.1111/1541-4337.12120
    Soy sauce, a dark-colored seasoning, is added to enhance the sensory properties of foods. Soy sauce can be consumed as a condiment or added during the preparation of food. There are 3 types of soy sauce: fermented, acid-hydrolyzed vegetable protein (acid- HVP), and mixtures of these. 3-Chloropropane-1,2-diol (3-MCPD) is a heat-produced contaminants formed during the preparation of soy sauce and was found to be a by-product of acid-HVP-produced soy sauce in 1978. 3-MCPD has been reported to be carcinogenic, nephrotoxic, and reproductively toxic in laboratory animal testing and has been registered as a chemosterilant for rodent control. 3-MCPD is classified as a possible carcinogenic compound, and the maximum tolerated limit in food has been established at both national and international levels. The purpose of this review is to provide an overview on the detection of 3-MCPD in soy sauce, its toxic effects, and the potential methods to reduce its concentration, especially during the production of acid-HVP soy sauce. The methods of quantification are also critically reviewed with a focus on efficiency, suitability, and challenges encountered in analysis.
    Matched MeSH terms: Soy Foods
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links