Displaying publications 1 - 20 of 145 in total

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  1. Mohd Azhar SH, Abdulla R, Jambo SA, Marbawi H, Gansau JA, Mohd Faik AA, et al.
    Biochem Biophys Rep, 2017 Jul;10:52-61.
    PMID: 29114570 DOI: 10.1016/j.bbrep.2017.03.003
    Bioethanol has been identified as the mostly used biofuel worldwide since it significantly contributes to the reduction of crude oil consumption and environmental pollution. It can be produced from various types of feedstocks such as sucrose, starch, lignocellulosic and algal biomass through fermentation process by microorganisms. Compared to other types of microoganisms, yeasts especially Saccharomyces cerevisiae is the common microbes employed in ethanol production due to its high ethanol productivity, high ethanol tolerance and ability of fermenting wide range of sugars. However, there are some challenges in yeast fermentation which inhibit ethanol production such as high temperature, high ethanol concentration and the ability to ferment pentose sugars. Various types of yeast strains have been used in fermentation for ethanol production including hybrid, recombinant and wild-type yeasts. Yeasts can directly ferment simple sugars into ethanol while other type of feedstocks must be converted to fermentable sugars before it can be fermented to ethanol. The common processes involves in ethanol production are pretreatment, hydrolysis and fermentation. Production of bioethanol during fermentation depends on several factors such as temperature, sugar concentration, pH, fermentation time, agitation rate, and inoculum size. The efficiency and productivity of ethanol can be enhanced by immobilizing the yeast cells. This review highlights the different types of yeast strains, fermentation process, factors affecting bioethanol production and immobilization of yeasts for better bioethanol production.
    Matched MeSH terms: Sucrose
  2. 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: Sucrose
  3. Razaif-Mazinah MRM, Anis SNS, Harun HI, Rashid KA, Annuar MSM
    Biotechnol Appl Biochem, 2017 Mar;64(2):259-269.
    PMID: 26800648 DOI: 10.1002/bab.1482
    Pseudomonas putida Bet001 and Delftia tsuruhatensis Bet002, isolated from palm oil mill effluent, accumulated poly(3-hydroxyalkanoates) (PHAs) when grown on aliphatic fatty acids, sugars, and glycerol. The substrates were supplied at 20:1 C/N mole ratio. Among C-even n-alkanoic acids, myristic acid gave the highest PHA content 26 and 28 wt% in P. putida and D. tsuruhatensis, respectively. Among C-odd n-alkanoic acids, undecanoic gave the highest PHA content at 40 wt% in P. putida and 46 wt% in D. tsuruhatensis on pentadecanoic acid. Sugar and glycerol gave <10 wt% of PHA content for both bacteria. Interestingly, D. tsuruhatensis accumulated both short- and medium-chain length PHA when supplied with n-alkanoic acids ranging from octanoic to lauric, sucrose, and glycerol with 3-hydroxybutyrate as the major monomer unit. In P. putida, the major hydroxyalkanoates unit was 3-hydroxyoctanoate and 3-hydroxydecanoate when grown on C-even acids. Conversely, 3-hydroxyheptanoate, 3-hydrxoynonanoate, and 3-hydroxyundecanoate were accumulated with C-odd acids. Weight-averaged molecular weight (Mw ) was in the range of 53-81 kDa and 107-415 kDa for P. putida and D. tsuruhatensis, respectively. Calorimetric analyses indicated that both bacteria synthesized semicrystalline polymer with good thermal stability with degradation temperature (Td ) ranging from 178 to 282 °C.
    Matched MeSH terms: Sucrose
  4. Mohammed Salisu Musa, Mohd Marsin Sanagi, Wan Aini Wan Ibrahim, Hadi Nur
    Sains Malaysiana, 2015;44:613-618.
    Carbon spheres (CSs) were synthesized from sucrose by hydrothermal reaction. The synthesized materials were further
    activated with potassium hydroxide (KOH) at different concentrations. The effects of KOH concentration on the surface area
    and morphology were investigated. The route for pore formation and structural deformation in carbon spheres during
    activation has been proposed and discussed based on micrographs and porosity trends. It was suggested that the pore
    formation and structural deformation phenomena were due to the intercalating power of energized K+ into the carbon.
    This work provides an insight of the pore formation in carbon spheres for the development of adsorbents as well as for
    the understanding of the structural deformation of such materials at higher KOH concentrations.
    Matched MeSH terms: Sucrose
  5. Jusof WH, Khan NA, Rajikin MH, Satar NA, Mustafa MF, Jusoh N, et al.
    Int J Fertil Steril, 2015 07 27;9(2):221-9.
    PMID: 26246881
    BACKGROUND: Timing of the first zygotic cleavage is an accurate predictor of embryo quality. Embryos that cleaved early (EC) have been shown to exhibit higher develop- mental viability compared to those that cleaved at a later period (LC). However, the vi- ability of EC embryos in comparison to LC embryos after vitrification is unknown. The present study aims to investigate the post-vitrification developmental viability of murine EC versus LC embryos.

    MATERIALS AND METHODS: In this experimental study, female ICR mice (6-8 weeks old) were superovulated and cohabited with fertile males for 24 hours. Afterwards, their ovi- ducts were excised and embryos harvested. Embryos at the 2-cell stage were catego- rized as EC embryos, while zygotes with two pronuclei were categorized as LC embryos. Embryos were cultured in M16 medium supplemented with 3% bovine serum albumin (BSA) in a humidified 5% CO2atmosphere. Control embryos were cultured until the blastocyst stage without vitrification. Experimental embryos at the 2-cell stage were vitri- fied for one hour using 40% v/v ethylene glycol, 18% w/v Ficoll-70 and 0.5 M sucrose as the cryoprotectant. We recorded the numbers of surviving embryos from the control and experimental groups and their development until the blastocyst stage. Results were analyzed using the chi-square test.

    RESULTS: A significantly higher proportion of EC embryos (96.7%) from the control group developed to the blastocyst stage compared with LC embryos (57.5%, P<0.0001). Similarly, in the experimental group, a significantly higher percentage of vitrified EC embryos (69.4%) reached the blastocyst stage compared to vitrified LC embryos (27.1%, P<0.0001).

    CONCLUSION: Vitrified EC embryos are more vitrification tolerant than LC embryos. Prese- lection of EC embryos may be used as a tool for selection of embryos that exhibit higher developmental competence after vitrification.

    Matched MeSH terms: Sucrose
  6. Gunawan T, Widiastuti N, Fansuri H, Wan Salleh WN, Ismail AF, Lin R, et al.
    R Soc Open Sci, 2021 Feb 10;8(2):201150.
    PMID: 33972848 DOI: 10.1098/rsos.201150
    This research involved carrying out a unique micro-mesoporous carbon particle incorporation into P84 co-polyimide membrane for improved gas separation performance. The carbon filler was prepared using a hard template method from zeolite and known as zeolite-templated carbon (ZTC). This research aims to study the loading amount of ZTC into P84 co-polyimide toward the gas separation performance. The ZTC was prepared using simple impregnation method of sucrose into hard template of zeolite Y. The SEM result showing a dispersed ZTC particle on the membrane surface and cross-section. The pore size distribution (PSD) of ZTC revealed that the particle consists of two characteristics of micro and mesoporous region. It was noted that with only 0.5 wt% of ZTC addition, the permeability was boosted up from 4.68 to 7.06 and from 8.95 to 13.15 barrer, for CO2 and H2 respectively when compared with the neat membrane. On the other hand, the optimum loading was at 1 wt%, where the membrane received thermal stability boost of 10% along with the 62.4 and 35% of selectivity boost of CO2/CH4 and H2/CH4, respectively. It was noted that the position of the filler on the membrane surface was significantly affecting the gas transport mechanism of the membrane. Overall, the results demonstrated that the addition of ZTC with proper filler position is a potential candidate to be applicable in the gas separation involving CO2 and H2.
    Matched MeSH terms: Sucrose
  7. Ricca, R.N., Jami, Mohammed Saedi, Alam, Md. Zahangir
    MyJurnal
    This work aims at optimizing the media constituents for citric acid production from oil palm empty fruit bunches (EFB) as renewable resource using artificial neural networks (ANN) approach. The bioconversion process was done through solid state bioconversion using Aspergillus niger. ANN model was built using MATLAB software. A dataset consists of 20 runs from our previous work was used to develop ANN. The predictive and generalization ability of ANN and the results of RSM were compared. The determination coefficients (R2-value) for ANN and RSM models were 0.997 and 0.985, respectively, indicating the superiority of ANN in capturing the non-linear behavior of the system. Validation process was done and the maximum citric acid production (147.74 g/kg-EFB) was achieved using the optimal solution from ANN which consists of 6.1% sucrose, 9.2% mineral solution and 15.0% inoculum.
    Matched MeSH terms: Sucrose
  8. Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Sucrose
  9. Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    MyJurnal
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Sucrose
  10. Kumar J, Hapidin H, Get Bee YT, Ismail Z
    Alcohol, 2016 Feb;50:9-17.
    PMID: 26626323 DOI: 10.1016/j.alcohol.2015.10.001
    Withdrawal from long-term ethanol consumption results in overexcitation of glutamatergic neurotransmission in the amygdala, which induces an anxiety-like syndrome. Most alcoholics that suffer from such symptoms frequently depend on habitual drinking as self-medication to alleviate their symptoms. Metabotropic glutamate receptor subtype 5 (mGlu5) and protein kinase C (PKC) epsilon have been reported to mediate acute and chronic effects of ethanol. This study explores the changes in mGlu5 and PKC epsilon in the amygdala following acute administration of ethanol during ethanol withdrawal (EW) induced anxiety. Male Wistar rats were fed a modified liquid diet containing low-fat cow milk, sucrose, and maltodextrin, with a gradual introduction of 2.4%, 4.8% and 7.2% ethanol for 20 days. Six hours into EW, the rats were intraperitoneally injected with normal saline and ethanol (2.5 g/kg, 20% v/v), and exposed to open-field and elevated plus maze tests. Then, amygdala tissue was dissected from the rat brain for Western blot and gene expression studies. EW-induced anxiety was accompanied by a significant increase in mGlu5, total PKC epsilon, and phosphorylated PKC epsilon protein levels, and also of mRNA of mGlu5 (GRM5) in the amygdala. Acute administration of ethanol significantly attenuated EW-induced anxiety as well as an EW-induced increase in GRM5. The acute challenge of ethanol to EW rats had little effect on the phosphorylated and total protein levels of PKC epsilon in the amygdala. Our results demonstrate that amygdala PKC epsilon may not be directly involved in the development of anxiety following EW.
    Matched MeSH terms: Sucrose
  11. Ahmad SY, Friel JK, MacKay DS
    PMID: 31697573 DOI: 10.1139/apnm-2019-0359
    BACKGROUND: This study aims to determine the effect of pure forms of sucralose and aspartame, in doses reflective of common consumption, on glucose metabolism.

    METHODS: Healthy participants consumed pure forms of a non-nutritive sweetener (NNS) mixed with water that were standardized to doses of 14% (0.425 g) of the acceptable daily intake (ADI) for aspartame and 20% (0.136 g) of the ADI for sucralose every day for two weeks. Blood samples were collected and analysed for glucose, insulin, active glucagon-like peptide-1 (GLP-1), and leptin.

    RESULTS: Seventeen participants (10 females and 7 males; age 24 ± 6.8 years; BMI 22.9 ± 2.5 kg/m2) participated in the study. The total area under the curve (AUC) values of glucose, insulin, active GLP-1 and leptin were similar for the aspartame and sucralose treatment groups compared to the baseline values in healthy participants. There was no change in insulin sensitivity after NNS treatment compared to the baseline values.

    CONCLUSIONS: These findings suggest that daily repeated consumption of pure sucralose or aspartame for 2 weeks had no effect on glucose metabolism among normoglycaemic adults. However, these results need to be tested in studies with longer durations. Novelty: • Daily consumption of pure aspartame or sucralose for 2 weeks had no effect on glucose metabolism. • Daily consumption of pure aspartame or sucralose for 2 weeks had no effect on insulin sensitivity among healthy adults.

    Matched MeSH terms: Sucrose
  12. Taib MN, Shariff ZM, Wesnes KA, Saad HA, Sariman S
    Appetite, 2012 Feb;58(1):81-7.
    PMID: 21986189 DOI: 10.1016/j.appet.2011.09.004
    Changes in blood glucose are hypothesized to influence cognitive performance and these changes can be affected by certain nutrients. This double-blind 4-period cross-over study evaluated the effects of a slow-release modified sucrose (isomaltulose) in combination with a high concentration of lactose on cognitive performance of 5-6 year old children. Thirty children received a standard growing upmilk (Std GUM), reformulated growing up milk (Reform GUM), standard growing up milk with lactose-isomaltulose (Iso GUM), and a standard glucose drink (Glucose). The CDR System, a computerised cognitive assessment system, was used to assess various measures of attention and memory of the children at baseline (T=0), 60 (T=1), 120 (T=2), and 180 (T=3) minutes following the intake of test products. Overall, there was a decline in performance over the morning on almost every cognitive task. Children showed better attention following consumption of Iso GUM compared to Std GUM but attention was not significantly different than Reform GUM and glucose. Also, Iso GUM conferred a beneficial effect over both Reform GUM and glucose on sensitivity index of numeric working memory with no difference observed between Iso GUM and Std GUM. Surprisingly, glucose group showed lowest decline in the sensitivity index of spatial working memory and highest speed in picture recognition, although the latter was significantly better than Reform GUM only. For speed of spatial working memory, Reform GUM had the lowest decline but was significantly different only with Std GUM. There was, however, no significant difference among conditions for continuity of attention, speed of numeric working memory and picture recognition sensitivity. Despite the small sample size, the findings are intriguing as carbohydrate composition seems to influence some aspects of cognitive performance such as attention and memory. However, further studies are needed to confirm these findings.
    Matched MeSH terms: Sucrose/administration & dosage
  13. Chang CY, Kanthimathi MS, Tan AT, Nesaretnam K, Teng KT
    Eur J Nutr, 2018 Feb;57(1):179-190.
    PMID: 27632019 DOI: 10.1007/s00394-016-1307-9
    PURPOSE: Limited clinical evidence is available on the effects of amount and types of dietary fats on postprandial insulinemic and gastrointestinal peptide responses in metabolic syndrome subjects. We hypothesized that meals enriched with designated: (1) amount of fats (50 vs 20 g), (2) fats with differing fatty acid composition (saturated, SFA; monounsaturated, MUFA or n-6 polyunsaturated fatty acids, PUFA) would affect insulinemic and gastrointestinal peptide releases in metabolic syndrome subjects.

    METHODS: Using a randomized, crossover and double-blinded design, 15 men and 15 women with metabolic syndrome consumed high-fat meals enriched with SFA, MUFA or n-6 PUFA, or a low-fat/high-sucrose (SUCR) meal. C-peptide, insulin, glucose, gastrointestinal peptides and satiety were measured up to 6 h.

    RESULTS: As expected, SUCR meal induced higher C-peptide (45 %), insulin (45 %) and glucose (49 %) responses compared with high-fat meals regardless of types of fatty acids (P < 0.001). Interestingly, incremental area under the curve (AUC0-120min) for glucagon-like peptide-1 was higher after SUCR meal compared with MUFA (27 %) and n-6 PUFA meals (23 %) (P = 0.01). AUC0-120min for glucose-dependent insulinotropic polypeptide was higher after SFA meal compared with MUFA (23 %) and n-6 PUFA meals (20 %) (P = 0.004). Significant meal x time interaction (P = 0.007) was observed for ghrelin, but not cholecystokinin and satiety.

    CONCLUSIONS: The amount of fat regardless of the types of fatty acids affects insulin and glycemic responses. Both the amount and types of fatty acids acutely affect the gastrointestinal peptide release in metabolic syndrome subjects, but not satiety.

    Matched MeSH terms: Dietary Sucrose/administration & dosage
  14. Santana, P., Huda, N., Yang, T.A.
    MyJurnal
    Surimi refers to concentrated myofibrial protein extracted from fish flesh by washing process. Surimi powder, is normally prepared in a dried form, and potentially useful as a raw material for preparation of seafood products. Surimi powder offers many advantages in industrial application, such as easy handling, low distribution cost, and physically convenient for addition to dry mixtures. In order to prevent the denaturation of the protein during drying, dryoprotectants such as sucrose and polyols can be added. Surimi powder is classified as fish protein concentrate type A because its protein content is higher than 65%. Surimi powder has good functional properties, such as gelation, water holding capacity, and emulsifying and foaming properties. Gel-based fish products and fish snacks are common products that can be made from surimi powder.
    Matched MeSH terms: Sucrose
  15. Lim LS, Tang XH, Yang WY, Ong SH, Naumovski N, Jani R
    Pediatr Rep, 2021 May 18;13(2):245-256.
    PMID: 34069893 DOI: 10.3390/pediatric13020034
    The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children's preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case-control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respectively. The intensity of both bitter and sweet sensitivity was measured using a 100 mm Labelled Magnitude Scale (LMS), while the taste preference was rated using a 5-point Likert scale. The participants were better at identifying bitter than sweet taste (median score 6/7 vs. 4/7). No significant differences were detected for both tastes between normal-weight and overweight groups (bitter: 350 vs. 413, p = 0.273; sweet: 154 vs. 263, p = 0.068), as well as in Likert readings (bitter 9 vs. 8: p = 0.490; sweet 22 vs. 22: p = 0.677). In this sample of Malay children, the participants were more sensitive to bitterness than sweetness, yet presented similar taste sensitivity and preference irrespective of their weight status. Future studies using whole food samples are warranted to better characterize potential taste sensitivity and preference in children.
    Matched MeSH terms: Sucrose
  16. Anwar N, Kassim A, Lim H, Zakarya S, Huang N
    Sains Malaysiana, 2010;39:261-265.
    Titanium dioxide nanoparticles were synthesized via low-temperature sucrose ester micelle-mediated hydrothermal processing route using titanium isopropoxide as the precursor. X-ray diffractometer revealed that the samples possessed a mixed crystalline phases consisting of anatase and brookite in which anatase was the main phase. Upon increasing the hydrothermal reaction temperature, the degree of crystallinity of the nanoparticles improved and their morphology transformed from bundles of needles to rods and to spheres. Photocatalytic behaviour of the as-synthesized nanoparticles was investigated by photodegradation of methylene blue solution in an ultraviolet A irradiating photoreactor. The as-synthesized nanoparticles exhibited higher photocatalytic performance as compared to the commercial counterpart.
    Matched MeSH terms: Sucrose
  17. Zakarya S, Kassim A, Lim H, Anwar N, Huang N
    Titanium dioxide particles were successfully prepared using microemulsion-mediated hydrothermal processing route, with sucrose ester as a stabilising agent. X-ray diffraction patterns revealed that the particles possessed anatase crystal phase. Scanning electron micrographs showed micron-sized spherical particles with rough and smooth surfaces, which eventually interconnected with one another. The formation mechanism of the titanium dioxide microstructures was postulated. The as-prepared particles were subjected to photocatalytic degradation of methylene blue, which exhibited higher photocatalytic activity compared to their commercial counterpart.
    Matched MeSH terms: Sucrose
  18. Devi Ramaiya S, Bujang JS, Zakaria MH, King WS, Shaffiq Sahrir MA
    J Sci Food Agric, 2013 Mar 30;93(5):1198-205.
    PMID: 23027609 DOI: 10.1002/jsfa.5876
    The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp).
    Matched MeSH terms: Sucrose/analysis
  19. Loh DA, Moy FM, Zaharan NL, Jalaludin MY, Mohamed Z
    Pediatr Obes, 2017 02;12(1):e1-e5.
    PMID: 26843446 DOI: 10.1111/ijpo.12108
    BACKGROUND: Investigations on sugar-sweetened beverage (SSB) intake and cardiometabolic risks among Asians are scant.

    OBJECTIVES: This study aimed to examine associations between SSB intake and cardiometabolic risks among Malaysian adolescents.

    METHODS: Anthropometric data, blood pressure (BP), fasting blood glucose (FBG), lipid profiles and insulin levels measured involved 873 adolescents (aged 13 years). SSB intake, dietary patterns and physical activity level (PAL) were self-reported.

    RESULTS: Mean SSB consumption was 177.5 mL day-1 with significant differences among ethnicities (Malay, Chinese, Indians and Others) (p 

    Matched MeSH terms: Dietary Sucrose/adverse effects*
  20. Taqi M, Razak IA, Ab-Murat N
    J Pak Med Assoc, 2018 Oct;68(10):1483-1487.
    PMID: 30317346
    OBJECTIVE: To estimate the frequency and pattern of sugar intake among Pakistani school going children and its association with early carious lesion and caries history.

    METHODS: The cross-sectional study was conducted from January to May 2016 in seven schools of Bhakkar district in the Punjab province of Pakistan, and comprised of school children aged 11-12 years. Diet diaries were used to assess the frequency of sugar intake while caries was assessed using the Modified International Caries Detection and Assessment System. Bivariate analysis was used to assess the association of sugar consumption and early carious lesion with selected sociodemographic variables, and regression analysis was performed to evaluate the factor that matters most in caries occurrence.

    RESULTS: Of the 226 subjects, 115(51%) had early carious lesion. Mean frequency of sugar intake was 5.2±3.2 times per day. Children who consumed sugar between main meals (p=0.01) and within two hours before bedtime (p=0.04) had significantly higher history of having caries. Cariogenic intake before bedtime was significantly associated with overall caries risk (p=0.02).

    CONCLUSIONS: The frequency of sugar intake among the subjects was slightly higher than the recommended level. .

    Matched MeSH terms: Dietary Sucrose/administration & dosage*; Dietary Sucrose/adverse effects
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