Displaying publications 21 - 40 of 84 in total

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  1. Edible and Medicinal Mushrooms: Emerging Brain Food for the Mitigation of Neurodegenerative Diseases
    Phan CW, David P, Sabaratnam V
    J Med Food, 2017 Jan;20(1):1-10.
    PMID: 28098514 DOI: 10.1089/jmf.2016.3740
    There is an exponential increase in dementia in old age at a global level because of increasing life expectancy. The prevalence of neurodegenerative diseases such as dementia and Alzheimer's disease (AD) will continue to rise steadily, and is expected to reach 42 million cases worldwide in 2020. Despite the advancement of medication, the management of these diseases remains largely ineffective. Therefore, it is vital to explore novel nature-based nutraceuticals to mitigate AD and other age-related neurodegenerative disorders. Mushrooms and their extracts appear to hold many health benefits, including immune-modulating effects. A number of edible mushrooms have been shown to contain rare and exotic compounds that exhibit positive effects on brain cells both in vitro and in vivo. In this review, we summarize the scientific information on edible and culinary mushrooms with regard to their antidementia/AD active compounds and/or pharmacological test results. The bioactive components in these mushrooms and the underlying mechanism of their activities are discussed. In short, these mushrooms may be regarded as functional foods for the mitigation of neurodegenerative diseases.
    Matched MeSH terms: Functional Food/analysis*
  2. A randomized controlled trial on the efficacy of resistant dextrin, as functional food, in women with type 2 diabetes: Targeting the hypothalamic-pituitary-adrenal axis and immune system
    Farhangi MA, Javid AZ, Sarmadi B, Karimi P, Dehghan P
    Clin Nutr, 2018 08;37(4):1216-1223.
    PMID: 28669666 DOI: 10.1016/j.clnu.2017.06.005
    OBJECTIVE: The aim of this trial was to determine the efficacy of a resistant dextrin on immune-mediated inflammation and hypothalamic-pituitary-adrenal axis in women with type 2 diabetes mellitus (T2DM).

    METHODS: Females (n = 55) with T2DM were randomly allocated into intervention group (n = 30) and control group (n = 25), in which they received 10 g/d of Nutriose®06 (a resistant dextrin) or maltodextrin for 8 weeks, respectively. Fasting blood samples were taken to measure immune system related parameters like white blood cell count, CD4, CD8, interferon-γ (IFNγ), interleukins (IL12, IL4, IL10), cortisol, tryptophan (TRP), ACTH (Adrenocorticotropic hormone), Kynurenine (KYN) and plasma lipopolysaccharide (LPS) at the beginning and end of trial. Mental health was assessed using general health questionnaire (GHQ) and depression, anxiety and stress scale (DASS).

    RESULTS: Resistant dextrin caused a significant decrease in levels of cortisol, KYN, KYN/TRP ratio, IFNγ, IL12, IFNγ/IL10 ratio, LPS, and a significant increase in the monocyte, GHQ, DASS, CD8, IL10, IL4 in the intervention group as compared with baseline. A significant decrease in the level of LPS (-6.20 EU/mL, -17.8%), IFNγ (-0.6 pg/ml, -26.8%), cortisol (-2.6 μg/dl, -20.9%), IFNγ/IL10 ratio (0.01, 10%), GHQ (-5.1, -12.5%), DASS (-10.4, -38.4%), KYN/TRP ratio (6.8, 29.1%), and a significant increase in levels of CD8 (6.4%, 6.1%) and IL10 (2.6 pg/ml, 21.6%) in the intervention group as compared with the control group (P  0.05).

    CONCLUSION: Supplementation of Nutriose®06 may have beneficial effects on mental health and the immune system response in women with T2DM.

    Matched MeSH terms: Functional Food*
  3. Fulltext The Health Beneficial Properties of Rhodomyrtus tomentosa as Potential Functional Food
    Vo TS, Ngo DH
    Biomolecules, 2019 02 21;9(2).
    PMID: 30795643 DOI: 10.3390/biom9020076
    Rhodomyrtus tomentosa (Aiton) Hassk. is a flowering plant belonging to the family Myrtaceae, native to southern and southeastern Asia. It has been used in traditional Vietnamese, Chinese, and Malaysian medicine for a long time for the treatment of diarrhea, dysentery, gynecopathy, stomachache, and wound healing. Moreover, R. tomentosa is used to make various food products such as wine, tea, and jam. Notably, R. tomentosa has been known to contain structurally diverse and biologically active metabolites, thus serving as a potential resource for exploring novel functional agents. Up to now, numerous phenolic and terpenoid compounds from the leaves, root, or fruits of R. tomentosa have been identified, and their biological activities such as antioxidant, antibacterial, anti-inflammatory, and anticancer have been evidenced. In this contribution, an overview of R. tomentosa and its health beneficial properties was focused on and emphasized.
    Matched MeSH terms: Functional Food*
  4. Prospects in the use of aptamers for characterizing the structure and stability of bioactive proteins and peptides in food
    Agyei D, Acquah C, Tan KX, Hii HK, Rajendran SRCK, Udenigwe CC, et al.
    Anal Bioanal Chem, 2018 Jan;410(2):297-306.
    PMID: 28884330 DOI: 10.1007/s00216-017-0599-9
    Food-derived bioactive proteins and peptides have gained acceptance among researchers, food manufacturers and consumers as health-enhancing functional food components that also serve as natural alternatives for disease prevention and/or management. Bioactivity in food proteins and peptides is determined by their conformations and binding characteristics, which in turn depend on their primary and secondary structures. To maintain their bioactivities, the molecular integrity of bioactive peptides must remain intact, and this warrants the study of peptide form and structure, ideally with robust, highly specific and sensitive techniques. Short single-stranded nucleic acids (i.e. aptamers) are known to have high affinity for cognate targets such as proteins and peptides. Aptamers can be produced cost-effectively and chemically derivatized to increase their stability and shelf life. Their improved binding characteristics and minimal modification of the target molecular signature suggests their suitability for real-time detection of conformational changes in both proteins and peptides. This review discusses the developmental progress of systematic evolution of ligands by exponential enrichment (SELEX), an iterative technology for generating cost-effective aptamers with low dissociation constants (Kd) for monitoring the form and structure of bioactive proteins and peptides. The review also presents case studies of this technique in monitoring the structural stability of bioactive peptide formulations to encourage applications in functional foods. The challenges and potential of aptamers in this research field are also discussed. Graphical abstract Advancing bioactive proteins and peptide functionality via aptameric ligands.
    Matched MeSH terms: Functional Food/analysis*
  5. Fulltext Honey and its nutritional and anti-inflammatory value
    Ranneh Y, Akim AM, Hamid HA, Khazaai H, Fadel A, Zakaria ZA, et al.
    BMC Complement Med Ther, 2021 Jan 14;21(1):30.
    PMID: 33441127 DOI: 10.1186/s12906-020-03170-5
    Inflammation is the main key role in developing chronic diseases including cancer, cardiovascular diseases, diabetes, arthritis, and neurodegenerative diseases which possess a huge challenge for treatment. With massively compelling evidence of the role played by nutritional modulation in preventing inflammation-related diseases, there is a growing interest into the search for natural functional foods with therapeutic and preventive actions. Honey, a nutritional healthy product, is produced mainly by two types of bees: honeybee and stingless bee. Since both types of honey possess distinctive phenolic and flavonoid compounds, there is recently an intensive interest in their biological and clinical actions against inflammation-mediated chronic diseases. This review shed the light specifically on the bioavailability and bioaccessibility of honey polyphenols and highlight their roles in targeting inflammatory pathways in gastrointestinal tract disorders, edema, cancer, metabolic and cardiovascular diseases and gut microbiota.
    Matched MeSH terms: Functional Food*
  6. Viability and activity of bifidobacteria during refrigerated storage of yoghurt containing Mangifera pajang fibrous polysaccharides
    Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM
    J Food Sci, 2012 Nov;77(11):M624-30.
    PMID: 23106104 DOI: 10.1111/j.1750-3841.2012.02955.x
    The viability and activity of Bifidobacterium pseudocatenulatum G4, B. longum BB 536 and yoghurt cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) were studied in yoghurt containing 0.75% Mangefira pajang fibrous polysaccharides (MPFP) and inulin. Growth of probiotic organisms, their proteolytic activities, the production of short chain fatty acids (lactic, acetic and propionic) and the pH of the yoghurt samples were determined during refrigerated storage at 4 °C for 28 d. B. pseudocatenulatum G4 and B. longum BB 536 showed better growth and activity in the presence of MPFP and inulin, which significantly increased the production of short chain fatty acids as well as the proteolytic activity of these organisms.
    Matched MeSH terms: Functional Food/analysis; Functional Food/microbiology
  7. Structure-informed separation of bioactive peptides
    Acquah C, Chan YW, Pan S, Agyei D, Udenigwe CC
    J Food Biochem, 2019 01;43(1):e12765.
    PMID: 31353493 DOI: 10.1111/jfbc.12765
    The application of proteomic and peptidomic technologies for food-derived bioactive peptides is an emerging field in food sciences. These technologies include the use of separation tools coupled to a high-resolution spectrometric and bioinformatic tools for prediction, identification, sequencing, and characterization of peptides. To a large extent, one-dimensional separation technologies have been extensively used as a continuous tool under different optimized conditions for the identification and analysis of food peptides. However, most one-dimensional separation technologies are fraught with significant bottlenecks such as insufficient sensitivity and specificity limits for complex samples. To address this limitation, separation systems based on orthogonal, multidimensional principles, which allow for the coupling of more than one analytical separation tool with different operational principles, provide a higher separation power than one-dimensional separation tools. This review describes the structure-informed separation and purification of protein hydrolyzates to obtain peptides with desirable bioactivities. PRACTICAL APPLICATIONS: Application of bioactive peptides in the formulation of functional foods, nutraceuticals, and therapeutic agents have increasingly gained scholarly and industrial attention. The bioactive peptides exist originally in protein sources and are only active after hydrolysis of the parent protein. Currently, several tools can be configured in one-dimensional or multidimensional systems for the separation and purification of protein hydrolyzates. The separations are informed by the structural properties such as the molecular weight, charge, hydrophobicity or hydrophilicity, and the solubility of peptides. This review provides a concise discussion on the commonly used analytical tools, their configurations, advantages and challenges in peptide separation. Emphasis is placed on how the structural properties of peptides assist in the separation and purification processes and the concomitant effect of the separation on peptide bioactivity.
    Matched MeSH terms: Functional Food
  8. Seeds, fermented foods, and agricultural by-products as sources of plant-derived antibacterial peptides
    Chai TT, Tan YN, Ee KY, Xiao J, Wong FC
    Crit Rev Food Sci Nutr, 2019;59(sup1):S162-S177.
    PMID: 30663883 DOI: 10.1080/10408398.2018.1561418
    The emergence of bacterial resistance against conventional antibiotics and the growing interest in developing alternative, natural antibacterial agents have prompted the search for plant-derived antibacterial peptides in recent decades. Different classes of endogenous antibacterial peptides have been identified from various plant species. Moreover, protein hydrolysates and hydrolysate-derived peptides with potent antibacterial effects have also been identified from numerous plant sources. Antibacterial peptides are often cationic and amphipathic, consisting of fewer than 100 amino acids. They are able to disrupt bacterial membrane integrity via pore formation and/or compromise bacterial metabolic processes. In this review, we summarize current knowledge on the characteristics and modes of action of antibacterial peptides, as well as salient points concerning the production of antibacterial protein hydrolysates from plant proteins. Examples of plant-derived antibacterial hydrolysates and peptides will be highlighted, with particular attention to less explored seeds, fermented plant foods and agricultural by-products. Promising future research directions with regards to the application of plant-derived antibacterial hydrolysates and peptides in food preservation, farm animal disease management, and nutraceutical/functional food development will be proposed.
    Matched MeSH terms: Functional Food
  9. Fulltext Antimicrobial effects of natural eye drop containing virgin coconut oil
    Hanini ‘Aina, Nik Nur Shamiha Nik Dzulkefli, Mohamed Rasny, Samer Al-Dhalli, Mohd Nizam, Eddy Yusuf, et al.
    Journal of Optometry, Eye and Health Research, 2020;2(1):68-74.
    MyJurnal
    The composition of ophthalmic preparation is administered topically to the eye in the form of a solution, suspension, ointment, gel or foam for the purpose of treating eye disease. Virgin Coconut Oil (VCO) has been one of the desired ingredients of choice, as its benefits as functional food oil is known among the public. The uniqueness of coconut oil is its fats and oils that contain the highest percentage of medium-chain fatty acids (MCFA), which have antimicrobial properties, such as lauric acid and capric acid. This study aimed to evaluate the antimicrobial effects of eye drop containing a different VCO concentration using the Kirby-Bauer test. The formulation of eye drop had 1.5%, 2% and 3% amount of virgin coconut oil, which was later added with all basic materials needed for eye drop. The samples were evaluated for its zone of inhibition (ZOI). The antimicrobial effects of eye drop formulation that contains 3% of VCO (F3) against Streptococcus pneumonia were similar with all control products (Eye Glo, Pred Forte, Cationorm), and antimicrobial effects of F3 against Staphylococcus aureus are better than Cationorm. It is noticeable that the higher the VCO content in the formulation, the better the antimicrobial effects of the eye drop. In conclusion, VCO possesses moisture, anti-inflammation, better anti-microbial properties, and it could be further formulated as a stable eye drop emulsion.
    Matched MeSH terms: Functional Food
  10. Fulltext Effect of Cosmos caudatus kunth. (ulam raja) aqueous and dry extracts on the physicochemical and functional properties, and sensory acceptability of herbal yellow alkaline noodles
    Norlaili, A.H., Roselina, K., Muhammad, T.S.
    Malays J Nutr, 2014;20(3):403-415.
    MyJurnal
    Introduction: Cosmos caudatus (Ulam Raja) is rich in phytochemicals and can be utilised in diet diversification strategies to improve the health of individuals. lbis study was designed to incorporate dry and aqueous extracts of C. caudatus for the preparation of herbal noodles. Methods: For this purpose, different proportions of dry extract (2, 4 and 6% dry extract) and aqueous extract (5, 10 and 15% aqueous extract) of C. caudatus were used. The physicochemical properties of noodles evaluated were pH, cooking time, cooking loss, texture and colour. Total polyphenol contents (TPq and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay were carried out to assess the antioxidant potential. Lastly, sensory appraisal of functional noodles was carried out to assess consumer acceptance and marketability. Results: The results on physicochemical properties indicated that the pH value of noodles varied from 8.66 to 10.47. In terms of textural analysis and colour properties, firmness and greenness (a*) were higher in dry extract noodles. TPC varied between 115to149 mg gallic acid equivalents (GAE/lOOg) whilst the highest DPPH free radical inhibition was exhibited in herbal noodles prepared using 4% dry extract (92.8%). In contrast, in terms of sensory appraisal, herbal noodles prepared with aqueous extract were more acceptable than dry extract noodles. Conclusion: C. caudatus can be utilised to prepare herbal noodles thus enhancing the dietary intake of phytochemicals especially antioxidants. Such functional foods can improve the health of consumers and offer the potential of protection against various ailments.
    Matched MeSH terms: Functional Food
  11. Fulltext Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods
    Agbaje, R., Hassan, C. Z., Norlelawati, A., Huda-Faujan, N., Abdul Rahman, A.
    International Food Research Journal, 2016;23(2):498-506.
    MyJurnal
    The need for nutritional and functional foods has increased. Consumers, these days, do not
    eat snacks only to provide satisfaction for their hunger, but also to supply essential nutrients
    to body. The objective of this study was to develop six formulations of granolas/cereal bars
    using different combination of Sunnah fruits such as dates (Phoenix dactylifera), raisins (Vitis
    vinifera L.) and figs (Ficus carica). The cereal bars were formulated using dry raw materials
    (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The cereal
    bars were assessed for water activity and proximate composition. It was observed that the
    sample B, made with 70 g of glucose syrup, 100 g honey and 450 g of total fruits had the
    highest value of moisture (18.73%) as compared to other formulations (P˂ 0.05). There were no
    differences in protein contents of the cereal bars formulated. Ash contents of the formulations
    were significantly different (P˂ 0.05) in samples B and F; the values ranged between 0.97%
    and 1.88%. The fat contents were significantly different with formulation B having the highest
    fat content (10.72%) and carbohydrate contents were affected by fibre contents; samples with
    lower crude fibres had higher carbohydrate contents which also reflect in the energy contents
    of the granola/cereal bar samples. Lowest aw (water activity) was observed in the samples with
    lower fruit contents which could be as a result of their lower moisture contents. According to
    the results, incorporation of glutinous rice flakes with different composition Sunnah foods and
    binding agents; honey and glucose syrup can be used to formulate cereal bars with appreciable
    proximate and energy contents.
    Matched MeSH terms: Functional Food
  12. Fulltext Milk derived bioactive peptides and their impact on human health - A review
    Mohanty DP, Mohapatra S, Misra S, Sahu PS
    Saudi J Biol Sci, 2016 Sep;23(5):577-83.
    PMID: 27579006 DOI: 10.1016/j.sjbs.2015.06.005
    Milk-derived bioactive peptides have been identified as potential ingredients of health-promoting functional foods. These bioactive peptides are targeted at diet-related chronic diseases especially the non-communicable diseases viz., obesity, cardiovascular diseases and diabetes. Peptides derived from the milk of cow, goat, sheep, buffalo and camel exert multifunctional properties, including anti-microbial, immune modulatory, anti-oxidant, inhibitory effect on enzymes, anti-thrombotic, and antagonistic activities against various toxic agents. Majority of those regulate immunological, gastrointestinal, hormonal and neurological responses, thereby playing a vital role in the prevention of cancer, osteoporosis, hypertension and other disorders as discussed in this review. For the commercial production of such novel bioactive peptides large scale technologies based on membrane separation and ion exchange chromatography methods have been developed. Separation and identification of those peptides and their pharmacodynamic parameters are necessary to transfer their potent functional properties into food applications. The present review summarizes the preliminary classes of bioactive milk-derived peptides along with their physiological functions, general characteristics and potential applications in health-care.
    Matched MeSH terms: Functional Food
  13. Fulltext Comparison of antioxidant components and antioxidant capacity in different parts of nutmeg (Myristica fragrans)
    Tan, K.P., Khoo, H.E., Azrina, A.
    International Food Research Journal, 2013;20(3):1049-1052.
    MyJurnal
    This study aimed to determine and compare antioxidant components and antioxidant capacity in different parts (skin, pulp, mace and seed) of nutmeg. Freeze dried samples were extracted using 80% methanol, while Folin-Ciocalteu assay was employed to determine total phenolic content, aluminium chloride assay was applied to determine total flavonoid content and ascorbic acid was assessed by titrimetric method. Antioxidant activities were evaluated by ferric reducing antioxidant power and trolox equivalent antioxidant capacity (TEAC) assays. Results revealed that nutmeg seed contained the highest TPC followed by mace, skin and pulp. Similar observation was also found for TFC. The highest ascorbic acid content was found in nutmeg mace, while the lowest was in its pulp. For antioxidant activity, nutmeg seed possessed the highest FRAP and TEAC values, while nutmeg pulp had the lowest as compared to other parts. Phenolic compounds in nutmeg samples have exhibited strong correlation with antioxidant capacity. Therefore, nutmeg is a potential functional food with high antioxidants, especially nutmeg seed. Phenolic compounds in nutmeg samples have exhibited strong correlation with antioxidant capacity. Therefore, nutmeg is a potential functional food with high antioxidants, especially nutmeg seed.
    Matched MeSH terms: Functional Food
  14. Fulltext Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions
    Cao Y, Ma ZF, Zhang H, Jin Y, Zhang Y, Hayford F
    Foods, 2018 Apr 12;7(4).
    PMID: 29649123 DOI: 10.3390/foods7040059
    The human gut is densely populated with diverse microbial communities that are essential to health. Prebiotics and fiber have been shown to possess the ability to modulate the gut microbiota. One of the plants being considered as a potential source of prebiotic is yacon. Yacon is an underutilized plant consumed as a traditional root-based fruit in South America. Yacon mainly contains fructooligosaccharides (FOS) and inulin. Therefore, it has bifidogenic benefits for gut health, because FOS are not easily broken down by digestive enzymes. Bioactive chemical compounds and extracts isolated from yacon have been studied for their various nutrigenomic properties, including as a prebiotic for intestinal health and their antimicrobial and antioxidant effects. This article reviewed scientific studies regarding the bioactive chemical compounds and nutrigenomic properties of extracts and isolated compounds from yacon. These findings may help in further research to investigate yacon-based nutritional products. Yacon can be considered a potential prebiotic source and a novel functional food. However, more detailed epidemiological, animal, and human clinical studies, particularly mechanism-based and phytopharmacological studies, are lacking for the development of evidence-based functional food products.
    Matched MeSH terms: Functional Food
  15. Fulltext Fermented Brown Rice Flour as Functional Food Ingredient
    Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M
    Foods, 2014 Feb 12;3(1):149-159.
    PMID: 28234309 DOI: 10.3390/foods3010149
    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.
    Matched MeSH terms: Functional Food
  16. Fulltext Antioxidant activity of bee pollen ethanolic extracts from Malaysian stingless bee measured using DPPH-HPLC assay
    Nurdianah, H.F., Ahmad Firdaus, A.H., Eshaifol Azam, O., Wan Adnan, W.O.
    International Food Research Journal, 2016;23(1):403-405.
    MyJurnal
    Bee pollen is considered as one of the functional foods due to its complex biochemical
    properties. Bee pollen which is collected from pollen grains from various botanical sources
    contains almost a complete nutrition such as carbohydrates, proteins, amino acids, vitamins
    and minerals. Its beneficial effect on health is thought to be due to the presence of phenolic
    compounds with its antioxidant activity. Antioxidant activities of ethanolic bee pollen extract
    (BPE) from three species of Malaysian stingless bee; Trigona thoracica, Trigona itama and
    Trigona apicalis in this study were measured using DPPH-HPLC method and gallic acid (GA)
    as a standard reference. The percentage of DPPH inhibition by T. apicalis BPE at 1 mg/mL
    showed the highest inhibition (39%, GA equivalent to 0.3 mg/mL) compared with T. itama
    (14.3%, GA equivalent to 0.1 mg/mL) and T. thoracica (6.7%, GA equivalent to 0.05 mg/mL).
    Our result was the first in reporting antioxidant activity of BPE measured using DPPH-HPLC
    method from three different species of Malaysian stingless bee.
    Matched MeSH terms: Functional Food
  17. Fulltext Mutagenicity and antimutagenic activities of lactic acid bacteria (LAB) isolated from fermented durian (tempoyak)
    Asmariah Ahmad, Safura Salik, Yap Wei Boon, Ahmad Rohi Ghazali, Noorhisham Tan Kofli
    Jurnal Sains Kesihatan Malaysia, 2018;16(101):23-26.
    MyJurnal
    Mutagenic and antimutagenic activities of lactic acid bacteria (LAB) Lactobacillus plantarum isolated from the local fermented durian (tempoyak) was determined by Ames test (Salmonella/microsome mutagenicity assay). Our study also involved pre-incubation assay against Salmonella typhimurium TA 98 and TA 100 bacterial strain in the presence and absence of metabolic activator S9 system. It was found that the L. plantarum showed no mutagenic activity on both S. typhimurium strain TA 98 and TA 100 in the presence and absence of metabolic activator. Significant antimutagenic activity (p < 0.05) was observed in both cell-free supernatant and bacterial cell suspension of L. plantarum as compared to the mutagenicity induced by 2-Aminoanthracene in the presence of metabolic activator. Meanwhile, in the absence of metabolic activator, only the bacterial cells of L. plantarum showed antimutagenicity acitivity against Sodium Azide and 2-Nitrofluorene. In conclusion, L. plantarum could play a vital role as chemopreventive agent by binding to mutagens and suppressing mutagenesis. Thus, L. plantarum could be consider as a good candidate for functional food development as a supplement product to prevent development of colon cancer.
    Matched MeSH terms: Functional Food
  18. Fulltext Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules
    Zarrabi A, Alipoor Amro Abadi M, Khorasani S, Mohammadabadi MR, Jamshidi A, Torkaman S, et al.
    Molecules, 2020 Feb 01;25(3).
    PMID: 32024189 DOI: 10.3390/molecules25030638
    Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.
    Matched MeSH terms: Functional Food
  19. Comparative analysis of metabolites and antioxidant potentials from different plant parts of curcuma aeruginosa roxb.
    Sanimah Simoh, Sew YS, Fazri Abd Rahim, Muhammad Aizuddin Ahmad, Alizah Zainal
    Sains Malaysiana, 2018;47:3031-3041.
    A comparative analysis of metabolites from different parts of Curcuma aeruginosa, i.e. leaves, stems, adventitious
    roots and rhizomes was performed by GC-MS/MS coupled with multivariate statistical analysis. The GC-MS/MS analysis
    confirmed the occurrence of 26 metabolites belonged to terpenoids in almost all the samples. The Principal Component
    Analysis (PCA) indicated that there was a clear distinction between rhizomes and other plant parts, i.e. stems, leaves,
    and adventitious roots that could be explained by relatively higher contents of terpenoids including curzerene, alphafarnesen, furanocoumarin, velleral, germacrone cineole, borneol, beta- and gamma- elemene and methenolone. The
    results of Hierarchical Clustering Analyses (HCA) corresponded with the PCA results where many terpenoids found
    abundantly high in rhizome were clustered together. This was supported by the Pearson correlation analysis that
    showed a significantly good relationship between those terpenoids. The adventitious roots demonstrated the strongest
    antioxidant activity as compared to the other plant parts which could be attributed to its highest Total Phenolic
    Contents (TPC). Total phenolic contents of all the plant parts were positively correlated with their antioxidant activities
    which indicate that phenolic compounds may play a role in the overall antioxidant activities of the plants. The results
    of the study highlighted the potential of this underexploited Curcuma species which could serve as a new source of
    important phytochemicals and natural antioxidant that could be incorporated in functional foods and nutraceuticals.
    In addition, chemical and biological evidence shown in the present work has rationalised the different uses of various
    plant parts of C. aeruginosa.
    Matched MeSH terms: Functional Food
  20. A comparative study between tilapia (oreochromis niloticus) by-product and tilapia protein hydrolysate on angiotensin I-converting enzyme (ace) inhibition activities and functional properties
    Siti Mazlina Mustapa Kamal, Khairul Faezah Md. Yunos, Norhafizah Abdullah
    Sains Malaysiana, 2018;47:309-318.
    Tilapia is a popular freshwater fish and among the important cultured fish grown worldwide. In this study, fish protein
    hydrolysate was produced from tilapia (Oreochromis niloticus) by-product (TB) and tilapia muscle (TM) through enzymatic
    hydrolysis using alcalase. The TB and TM protein hydrolysates were evaluated for its characteristics in terms of angiotensin
    I-converting enzyme (ACE) inhibition activity, peptide size distribution, and functional properties. Hydrolysis for 1 h for
    TB and TM successfully produced low molecular weight peptides (<14.2kDa) with the highest ACE inhibitory activities.
    The findings also demonstrated that both samples have high nitrogen solubility (>80% at pH2-9) and good emulsifying,
    water and oil holding capacities. The study indicated that tilapia protein hydrolysates have the potential to be used as
    functional food products.
    Matched MeSH terms: Functional Food
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