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Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii)

Adegbusi HS, Ismail A, Mohd Esa N, Mat Daud ZA

J Sci Food Agric, 2022 Dec;102(15):6961-6973.
PMID: 35672266 DOI: 10.1002/jsfa.12057

BACKGROUND: Plant-based complementary foods (CFs) supply insufficient amount of nutrients to meet recommended nutrient intakes for 6-23-month-old children. The present study determined the nutritional quality of CFs formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii). Three CFs were formulated; namely, maize flour (MF, 100:0% w/w), blends of maize and soybean flour (MSF, 72:28% w/w), and maize, soybean and crayfish flour (MSCF, 80:10:10% w/w). Nutritional quality was evaluated using analyses of chemical composition of CFs and of protein quality of complementary food diets. Data were compared by multivariate analysis of variance and significantly differentiated. Nine selected nutritional criteria were used to decide the CF that had best nutritional characteristics compared to MF and fortified wheat flour (FWMF).
RESULTS: Total scores obtained from the selected nutritional criteria ranked MSCF, with total score of 15, as the lowest and thus it was considered to have the most desirable nutritional characteristics compared to MF, MSF and FWMF, which had respective total scores of 31, 22 and 20.
CONCLUSION: Conclusively, MSCF may serve as a better alternative CF for MF, MSC and FWMF. The present study has produced a potential alternative cost-effective and adequate CF, formulated from crayfish (P. clarkii) supplementation of locally available blend of yellow maize (Z. mays) and soybean (G. max), for the poor human population, aiming to encourage the consumption of animal-sourced CF for alleviating the prevalence of childhood undernutrition. © 2022 Society of Chemical Industry.

Matched MeSH terms: Food, Fortified
Fulltext Development and Validation of Nutrition and Food Safety Educational Material for Fish Processors in Nigeria

Adegoye GA, Tolar-Peterson T, Ene-Obong HN, Nuntah JN, Pasqualino MM, Mathews R, et al.

Int J Environ Res Public Health, 2023 Mar 10;20(6).
PMID: 36981799 DOI: 10.3390/ijerph20064891

INTRODUCTION: fish can be an affordable and accessible animal-source food in many Low- and Middle-Income Countries (LMIC).
BACKGROUND: Traditional fish processing methods pose a risk of exposing fish to various contaminants that may reduce their nutritional benefit. In addition, a lack of literacy may increase women fish processors' vulnerability to malnutrition and foodborne diseases.
OBJECTIVE: The overall aim of the project was to educate women and youth fish processors in Delta State, Nigeria about the benefit of fish in the human diet and to develop low literacy tools to help them better market their products. The objective of this study was to describe the development and validation of a low-literacy flipbook designed to teach women fish processors about nutrition and food safety.
METHOD: developing and validating instructional material requires understanding the population, high-quality and relevant graphics, and the involvement of relevant experts to conduct the content validation using the Content Validity Index (CVI) and the index value translated with the Modified Kappa Index (k).
RESULT: The Item-level Content Validity Index (I-CVI) value of all domains evaluated at the initial stage was 0.83 and the Scale-level Content Validity Index (S-CVI) was 0.90. At the final stage, the material was validated with CVI 0.983 by four experts and satisfied the expected minimum CVI value for this study (CVI ≥ 0.83, p-value = 0.05). The overall evaluation of the newly developed and validated flipbook was "excellent".
CONCLUSIONS: the developed material was found to be appropriate for training fish processors in Nigeria in nutrition and food safety and could be modified for a population of fish processors in other LMICs.

Matched MeSH terms: Food Safety
Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

Adeyemi KD, Sabow AB, Abubakar A, Samsudin AA, Sazili AQ

Anim Sci J, 2016 Nov;87(11):1421-1432.
PMID: 26987458 DOI: 10.1111/asj.12597

This study examined the effects of dietary blend of 80% canola oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant status, oxidative stability and fatty acid composition of Longissimus thoracis et lumborum (LTL) muscle from goats during chill storage. Over a 14-week feeding trial, 24 Boer bucks were randomly assigned to and supplemented with diets containing 0, 4 or 8% BCPO on a dry matter basis, slaughtered and the LTL was subjected to a 7 day chill storage. Neither diet nor post mortem ageing influenced (P > 0.05) antioxidant enzyme activities, chemical composition and cholesterol. Diet had no effect on the carbonyl content, free thiol content, water-holding capacity, tenderness, pH and glycogen. Oil-supplemented goats had higher (P 0.05) changes were found in the proportion of individual fatty acids throughout storage. Total polyunsaturated fatty acids (PUFA) decreased while total saturated fatty acids increased as storage progressed. Dietary BCPO enhanced n-3 PUFA without compromising the quality attributes of chevon.

Matched MeSH terms: Food Storage; Food Quality*
Waste recycling: utilization of coffee grounds and kitchen waste in vermicomposting

Adi AJ, Noor ZM

Bioresour Technol, 2009 Jan;100(2):1027-30.
PMID: 18752936 DOI: 10.1016/j.biortech.2008.07.024

Vermicomposting using Lumbricus rubellus for 49 days was conducted after 21 days of pre-composting. Three different combination of treatments were prepared with eight replicates for each treatment namely cow dung: kitchen waste in 30:70 ratio (T(1)), cow dung: coffee grounds in 30:70 ratio (T(2)), and cow dung: kitchen waste: coffee grounds in 30:35:35 ratio (T(3)). The multiplication of earthworms in terms of numbers and weight were measured at the end of vermicomposting. Consequently, only T(2) showed significant increase (from it initial stage) compared to other treatments. The presence of coffee grounds in T(2) and T(3) showed higher percentage of nutrient elements in vermicompost produced. The data reveal that coffee grounds can be decomposed through vermicomposting and help to enhance the quality of vermicompost produced rather than sole use of kitchen waste in vermicomposting.

Matched MeSH terms: Food Parasitology*
Waste recycling: feasibility of saw dust based spent mushroom substrate and goat manure in vermicomposting

Adi Ainurzaman Jamaludin, Noor Zalina Mahmood, Noorlidah Abdullah

Sains Malaysiana, 2012;41:1445-1450.

Vermicomposting for 140 days by using Lumbricus rubellus was conducted after 21 days of natural pre-composting. Five treatments in different ratio of goat manure: spent mushroom substrate were prepared as feed materials with four replicates for each treatment namely; 20:80 (TA), 40:60 (TB), 50:50 (TC), 60:40 (TD) and 80:20 (TE). As for control, each treatment without earthworm was prepared. On the basis of nutrient elements, goat manure and spent mushroom substrate can be decomposed through both methods of vermicomposting and natural composting. Findings of this study indicated that the higher usage of goat manure with longer duration resulted in the production of improved organic fertilizer.

Matched MeSH terms: Food
Survey of aflatoxins in retail samples of whole and ground black and white peppercorns

Adzahan N, Jalili M, Jinap S

Food Addit Contam Part B Surveill, 2009;2(2):178-82.
PMID: 24785182 DOI: 10.1080/19440040903384190

A total of 126 local and imported samples of commercial white and black pepper in Malaysia were analysed for aflatoxins B1, B2, G1 and G2 (AFB1, AFB2, AFG1, AFG2) content using high-performance liquid chromatography (HPLC) with a fluorescence detector (FD). An acetonitrile-methanol-water (17 : 29 : 54; v/v) mixture was used as a mobile phase and clean-up was using an immunoaffinity column (IAC). Seventy out of 126 (55.5%) samples were contaminated with total aflatoxins, although only low levels of aflatoxins were found ranging from 0.1 to 4.9 ng g(-1). Aflatoxin B1 showed the highest incidence of contamination and was found in all contaminated samples. There was a significant difference between type of samples and different brands (p < 0.05). The results showed black peppers were more contaminated than white peppers.

Matched MeSH terms: Food Contamination/analysis*
Prevalence, antibiotic resistance and RAPD typing of Campylobacter species isolated from ducks, their rearing and processing environments in Penang, Malaysia

Adzitey F, Rusul G, Huda N, Cogan T, Corry J

Int J Food Microbiol, 2012 Mar 15;154(3):197-205.
PMID: 22285201 DOI: 10.1016/j.ijfoodmicro.2012.01.006

We report for the first time on the prevalence, antibiotic resistance and RAPD types of Campylobacter species in ducks and duck related environmental samples in Malaysia. Samples were examined by enrichment in Bolton Broth followed by plating onto modified Charcoal Cefoperazone Deoxycholate agar (mCCDA) and/or plating directly onto mCCDA. A total of 643 samples were screened, and the prevalence of Campylobacter spp. in samples from different sources ranged from 0% to 85%. The method of isolation had a significant (P<0.05) effect on the isolation rate. One hundred and sixteen Campylobacter isolates, comprising of 94 Campylobacter jejuni, 19 Campylobacter coli and three Campylobacter lari, were examined for their sensitivity to 13 antibiotics. Majority of the C. jejuni isolates were resistant to cephalothin (99%), tetracycline (96%), suphamethoxazole/trimethoprim (96%), and very few were resistant to gentamicin (5%), chloramphenicol (7%) and erythromycin (1%). All C. coli isolates were resistant to cephalothin, nalidixic acid, norfloxacin and tetracycline but susceptible to chloramphenicol, erythromycin and gentamicin. The three C. lari isolates were resistant to all the antibiotics tested except chloramphenicol and gentamicin (1/3 and 2/3 susceptible, respectively). Genetic diversity of Campylobacter isolates were determined using random amplification of polymorphic DNA (RAPD). C. jejuni and C. coli isolates belong to fifty-eight and twelve RAPD types, respectively.

Matched MeSH terms: Food Handling
Fulltext Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context

Adzitey F, Huda N, Shariff AHM

Microorganisms, 2021 Feb 05;9(2).
PMID: 33562804 DOI: 10.3390/microorganisms9020326

Meat is an important food source that can provide a significant amount of protein for human development. The occurrence of bacteria that are resistant to antimicrobials in meat poses a public health risk. This study evaluated the occurrence and antimicrobial resistance of E. coli (Escherichia coli) isolated from raw meats, ready-to-eat (RTE) meats and their related samples in Ghana. E. coli was isolated using the USA-FDA Bacteriological Analytical Manual and phenotypic antimicrobial susceptibility test was performed by the disk diffusion method. Of the 200 examined meats and their related samples, 38% were positive for E. coli. Notably, E. coli was highest in raw beef (80%) and lowest in RTE pork (0%). The 45 E. coli isolates were resistant ≥ 50% to amoxicillin, trimethoprim and tetracycline. They were susceptible to azithromycin (87.1%), chloramphenicol (81.3%), imipenem (74.8%), gentamicin (72.0%) and ciprofloxacin (69.5%). A relatively high intermediate resistance of 33.0% was observed for ceftriaxone. E. coli from raw meats, RTE meats, hands of meat sellers and working tools showed some differences and similarities in their phenotypic antimicrobial resistance patterns. Half (51.1%) of the E. coli isolates exhibited multidrug resistance. The E. coli isolates showed twenty-two different resistant patterns, with a multiple antibiotic resistance index of 0.0 to 0.7. The resistant pattern amoxicillin (A, n = 6 isolates) and amoxicillin-trimethoprim (A-TM, n = 6 isolates) were the most common. This study documents that raw meats, RTE meats and their related samples in Ghana are potential sources of antimicrobial-resistant E. coli and pose a risk for the transfer of resistant bacteria to the food chain, environment and humans.

Matched MeSH terms: Food Chain
Fulltext Review article : phytase: application in food industry

Afinah, S., Yazid, A.M, Anis Shobirin, M.H, Shuhaimi, M.

International Food Research Journal, 2010;17(1):13-21.
MyJurnal

Phytates have been considered as a threat in human diet due to its antinutrients behaviour which
known as strong chelators of divalent minerals such as Ca2+, Mg2+, Zn2+ and Fe2+. Phytic acid has a potential for binding positively charged proteins, amino acids, and/or multivalent cations or minerals in foods. The resulting complexes are insoluble, difficult for humans to hydrolyze during digestion, and thus, typically are nutritionally less available for absorption. The reduction of this phytates can be achieved through both enzymatic and nonenzymatic removal. Enzymatic degradation includes addition of either isolated form of wild-type or recombinant exogenous phytate-degrading enzymes microorganisms in the food matrix. Non-enzymatic hydrolysis of phytate occurred in the final food during food processing or physical separation of phytate-rich parts of the plants seed. The application of phytase with respect to breadmaking process, probiotics, animal feed supplement and transgenic crops are emphasised in this paper.

Matched MeSH terms: Food Handling
Fulltext Virtual screening of functional foods and dissecting their roles in modulating gene functions to support post COVID-19 complications

Afroz S, Fairuz S, Joty JA, Uddin MN, Rahman MA

J Food Biochem, 2021 12;45(12):e13961.
PMID: 34676581 DOI: 10.1111/jfbc.13961

COVID-19 has become the focal point since 2019 after the outbreak of coronavirus disease. Many drugs are being tested and used to treat coronavirus infections; different kinds of vaccines are also introduced as preventive measure. Alternative therapeutics are as well incorporated into the health guidelines of some countries. This research aimed to look into the underlying mechanisms of functional foods and how they may improve the long-term post COVID-19 cardiovascular, diabetic, and respiratory complications through their bioactive compounds. The potentiality of nine functional foods for post COVID-19 complications was investigated through computational approaches. A total of 266 bioactive compounds of these foods were searched via extensive literature reviewing. Three highly associated targets namely troponin I interacting kinase (TNNI3K), dipeptidyl peptidase 4 (DPP-4), and transforming growth factor beta 1 (TGF-β1) were selected for cardiovascular, diabetes, and respiratory disorders, respectively, after COVID-19 infections. Best docked compounds were further analyzed by network pharmacological tools to explore their interactions with complication-related genes (MAPK1 and HSP90AA1 for cardiovascular, PPARG and TNF-alpha for diabetes, and AKT-1 for respiratory disorders). Seventy-one suggested compounds out of one-hundred and thirty-nine (139) docked compounds in network pharmacology recommended 169 Gene Ontology (GO) items and 99 Kyoto Encyclopedia of Genes and Genomes signaling pathways preferably AKT signaling pathway, MAPK signaling pathway, ACE2 receptor signaling pathway, insulin signaling pathway, and PPAR signaling pathway. Among the chosen functional foods, black cumin, fenugreek, garlic, ginger, turmeric, bitter melon, and Indian pennywort were found to modulate the actions. Results demonstrate that aforesaid functional foods have attenuating roles to manage post COVID-19 complications. PRACTICAL APPLICATIONS: Functional foods have been approaching a greater interest due to their medicinal uses other than gastronomic pleasure. Nine functional food resources have been used in this research for their traditional and ethnopharmacological uses, but their directive-role in modulating the genes involved in the management of post COVID-19 complications is inadequately studied and reported. Therefore, the foods types used in this research may be prioritized to be used as functional foods for ameliorating the major post COVID-19 complications through appropriate science.

Matched MeSH terms: Functional Food
A Review on Mycotoxins in Food and Feed: Malaysia Case Study

Afsah-Hejri L, Jinap S, Hajeb P, Radu S, Shakibazadeh S

Compr Rev Food Sci Food Saf, 2013 Nov;12(6):629-651.
PMID: 33412719 DOI: 10.1111/1541-4337.12029

Fungi are distributed worldwide and can be found in various foods and feedstuffs from almost every part of the world. Mycotoxins are secondary metabolites produced by some fungal species and may impose food safety risks to human health. Among all mycotoxins, aflatoxins (AFs), ochratoxin A (OTA), trichothecenes, deoxynivalenol (DON and T-2 toxin), zearalenone (ZEN), and fumonisins (FMN) have received much attention due to high frequency and severe health effects in humans and animals. Malaysia has heavy rainfall throughout the year, high temperatures (28 to 31 °C), and high relative humidity (70% to 80% during wet seasons). Stored crops under such conditions can easily be contaminated by mycotoxin-producing fungi. The most important mycotoxins in Malaysian foods are AFs, OTA, DON, ZEN, and FMN that can be found in peanuts, cereal grains, cocoa beans, and spices. AFs have been reported to occur in several cereal grains, feeds, nuts, and nut products consumed in Malaysia. Spices, oilseeds, milk, eggs, and herbal medicines have been reported to be contaminated with AFs (lower than the Malaysian acceptable level of 35 ng/g for total AFs). OTA, a possible human carcinogen, was reported in cereal grains, nuts, and spices in Malaysian market. ZEN was detected in Malaysian rice, oat, barley, maize meal, and wheat at different levels. DON contamination, although at low levels, was reported in rice, maize, barley, oat, wheat, and wheat-based products in Malaysia. FMN was reported in feed and some cereal grains consumed in Malaysia. Since some food commodities are more susceptible than others to fungal growth and mycotoxin contamination, more stringent prevention and control methods are required.

Matched MeSH terms: Food Safety
Fulltext Waste management developments in the last five decades: Asian perspective

Agamuthu P, Babel S

Waste Manag Res, 2023 Dec;41(12):1699-1716.
PMID: 37823520 DOI: 10.1177/0734242X231199938

Solid waste management was explored in Asia's last five decades, and the issues and challenges were identified. Waste generation has increased in all nations in the previous 50 years, although more recently, a declining trend has been observed in Japan and Korea. The composition has been predominantly organic, with 45-50% being kitchen waste. Material extraction and productivity to sustain the most populous part of the globe are explained. Waste management technologies have evolved, with more nations slowly transitioning from landfills to using waste-to-energy options. However, landfilling and open dumps are still the major disposal choice in most developing countries in Asia. Thus, the issues of concern include dumpsites management, the informal sector, waste collection, open burning and food waste. Changes (increasing trends) in the recycling technologies and quantum are evident, as seen in several country reports from India, Indonesia, Japan, Malaysia, Singapore, South Korea, Thailand and Vietnam. There are several issues and challenges for recycling, which are explored in the text. Lastly, the drivers that propel the whole scenario of waste management in Asia and the evolution of these drivers over time are discussed. Several recommendations are included to achieve sustainable waste management in Asia.

Matched MeSH terms: Food
Fulltext Essential oils and functional herbs for healthy aging

Agatonovic-Kustrin S, Kustrin E, Morton DW

Neural Regen Res, 2019 Mar;14(3):441-445.
PMID: 30539810 DOI: 10.4103/1673-5374.245467

As total life expectancy increases, the prevalence of age-related diseases such as diabetes and Alzheimer's disease is also increasing. Many hypotheses about Alzheimer's disease have been developed, including cholinergic neuron damage, oxidative stress, and inflammation. Acetylcholine is a major neurotransmitter in the brain and cholinergic deficits leads to cognitive dysfunction and decline. Recent studies have linked diabetes as a risk factor in developing Alzheimer's disease and other types of dementia. The incidence of patients with type II diabetes and increased levels and activity of α-amylase is higher in patients with dementia. It has been shown that aromatherapy with essential oils from the mint family can improve cognitive performance in Alzheimer's disease patients. Selected monoterpenoids from these essential oils are reported to inhibit acetylcholinesterase, both in vitro and in vivo. Terpenoids are small, fat-soluble organic molecules that can transfer across nasal mucosa if inhaled, or penetrate through the skin after topical application, enter into the blood and cross the blood-brain barrier. Recent evidence supports the idea that the common constituents of essential oils also inhibit α-amylase, a starch digestive enzyme that plays an important role in the control of diabetes. The mint family is a fragrant plant family that contains most of the culinary herbs found in the Mediterranean diet. The Mediterranean diet is considered to be one of the healthiest diets in the world, and is found to be beneficial not only for the heart but also for the brain. Herbs used in this diet are rich in antioxidants that can prevent oxidative damage caused by free radicals. However, our study shows that they also contain biologically active compounds with potent α-amylase and acetylcholinesterase inhibitory activities. Consumption of fresh herbs can help boost memory and reduce sugar levels in the body. The use of herbs as a functional food could lead to significant improvements in health. Cognitive stimulation with medical food and medical herbs could delay development of cognitive decline, and improve the quality of life of Alzheimer's disease patients. This effect can be enhanced if combined with aromatherapy, topically or by inhalation, and/or by ingestion. Terpenes and terpenoids, the primary constituents of these essential oils are small, lipid soluble organic molecules that can be absorbed through the skin or across nasal mucosa into the systemic blood circulation. Many terpenes can also cross the blood-brain barrier. Therefore, topical application or inhalation of essential oils will also produce a systemic effect.

Matched MeSH terms: Functional Food
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
Enhancing cationic dye removal via biocomposite formation between chitosan and food grade algae: Optimization of algae loading and adsorption parameters

Agha HM, Abdulhameed AS, Jawad AH, Aazmi S, Sidik NJ, De Luna Y, et al.

Int J Biol Macromol, 2024 Feb;258(Pt 1):128792.
PMID: 38110162 DOI: 10.1016/j.ijbiomac.2023.128792

Herein, a natural material including chitosan (CTS) and algae (food-grade algae, FGA) was exploited to attain a bio-adsorbent (CTS/FGA) for enhanced methyl violet 2B dye removal. A study of the FGA loading into CTS matrix showed that the best mixing ratio between CTS and FGA to be used for the MV 2B removal was 50 %:50 % (CTS/FGA; 50:50 w/w). The present study employed the Box-Behnken design (RSM-BBD) to investigate the impact of three processing factors, namely CTS/FGA-(50:50) dose (0.02-0.1 g/100 mL), pH of solution (4-10), and contact time (5-15 min) on the decolorization rate of MV 2B dye. The results obtained from the equilibrium and kinetic experiments indicate that the adsorption of MV 2B dye on CTS/FGA-(50:50) follows the Langmuir and pseudo-second-order models, respectively. The CTS/FGA exhibits an adsorption capacity of 179.8 mg/g. The characterization of CTS/FGA-(50:50) involves the proposed mechanism of MV 2B adsorption, which primarily encompasses various interactions such as electrostatic forces, n-π stacking, and H-bonding. The present study demonstrates that CTS/FGA-(50:50) synthesized material exhibits a distinctive structure and excellent adsorption properties, thereby providing a viable option for the elimination of toxic cationic dyes from polluted water.

Matched MeSH terms: Food
Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality

Aghwan ZA, Bello AU, Abubakar AA, Imlan JC, Sazili AQ

Meat Sci, 2016 Nov;121:420-428.
PMID: 27468102 DOI: 10.1016/j.meatsci.2016.06.028

Traditional halal slaughter and other forms of religious slaughter are still an issue of debate. Opposing arguments related to pre-slaughter handling, stress and pain associated with restraint, whether the incision is painful or not, and the onset of unconsciousness have been put forward, but no consensus has been achieved. There is a need to strike a balance between halal bleeding in the light of science and animal welfare. There is a paucity of scientific data with respect to animal welfare, particularly the use of restraining devices, animal handling, and efficient halal bleeding. However, this review found that competent handling of animals, proper use of restraining devices, and the efficient bleeding process that follows halal slaughter maintains meat eating quality. In conclusion, halal bleeding, when carried out in accordance with recommended animal welfare procedures, will not only maintain the quality and wholesomeness of meat but could also potentially reduce suffering and pain. Maintained meat quality increases consumer satisfaction and food safety.

Matched MeSH terms: Food Contamination; Food Handling*; Food Microbiology; Food Quality*
Exposure assessment for trace elements from consumption of marine fish in Southeast Asia

Agusa T, Kunito T, Sudaryanto A, Monirith I, Kan-Atireklap S, Iwata H, et al.

Environ Pollut, 2007 Feb;145(3):766-77.
PMID: 16828209

Concentrations of 20 trace elements were determined in muscle and liver of 34 species of marine fish collected from coastal areas of Cambodia, Indonesia, Malaysia and Thailand. Large regional difference was observed in the levels of trace elements in liver of one fish family (Carangidae): the highest mean concentration was observed in fish from the Malaysian coastal waters for V, Cr, Zn, Pb and Bi and those from the Java Sea side of Indonesia for Sn and Hg. To assess the health risk to the Southeast Asian populations from consumption of fish, intake rates of trace elements were estimated. Some marine fish showed Hg levels higher than the guideline values by U.S. Environmental Protection Agency and Joint FAO/WHO Expert Committee on Food Additives (JECFA). This suggests that consumption of these fish may be hazardous to the people.

Matched MeSH terms: Food Chain
Structure-informed detection and quantification of peptides in food and biological fluids

Agyei D, Pan S, Acquah C, Bekhit AEA, Danquah MK

J Food Biochem, 2019 01;43(1):e12482.
PMID: 31353495 DOI: 10.1111/jfbc.12482

Peptides with biological properties, that is, bioactive peptides, are a class of biomolecules whose health-promoting properties are increasingly being exploited in food and health products. However, research on targeted techniques for the detection and quantification of these peptides is still in its infancy. Such information is needed in order to enhance the biological and chemometric characterization of peptides and their subsequent application in the functional food and pharmaceutical industries. In this review, the role of classic techniques such as electrophoretic, chromatographic, and peptide mass spectrometry in the structure-informed detection and quantitation of bioactive peptides are discussed. Prospects for the use of aptamers in the characterization of bioactive peptides are also discussed. PRACTICAL APPLICATIONS: Although bioactive peptides have huge potential applications in the functional foods and health area, there are limited techniques in enhancing throughput detection, quantification, and characterization of these peptides. This review discusses state-of-the-art techniques relevant in complementing bioactive detection and profiling irrespective of the small number of amino acid units. Insights into challenges, possible remedies and prevailing areas requiring thorough research in the extant literature for food chemists and biotechnologists are also presented.

Matched MeSH terms: Functional Food/analysis
Protein and Peptide Biopharmaceuticals: An Overview

Agyei D, Ahmed I, Akram Z, Iqbal HM, Danquah MK

Protein Pept Lett, 2017;24(2):94-101.
PMID: 28017145 DOI: 10.2174/0929866523666161222150444

Bioactive proteins and peptides are recognised as novel therapeutic molecules with varying biological properties for potential medical applications. Development of protein and peptidebased therapeutic products for human use is growing steadily as they continue to receive an increasing rate of approval by the United States Food and Drugs Administration (US FDA). In this short review, we describe the current status and methodologies involved in the synthesis of protein and peptide biopharmaceuticals with an emphasis on the drivers and restrains to their exploitation in the therapeutic products sector.

Matched MeSH terms: United States Food and Drug Administration/organization & administration
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: Food Analysis/methods*; Functional Food/analysis*

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