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Dietary carbohydrates and body lipids in rats

Bhattathiry EP

Med J Malaya, 1968 Dec;23(2):123-6.
PMID: 4240822
Matched MeSH terms: Sucrose/metabolism
Development of a PVS2 droplet-vitrification cryopreservation technique for Aranda Broga Blue orchid protocorm-like bodies (PLBs)

Ping KS, Poobathy RR, Zakaria R, Subramaniam S

Cryo Letters, 2018 5 8;38(4):290-298.
PMID: 29734430

　　BACKGROUND: Conservation of commercially important ornamental plants is important to maintain its unique beauty to cater the market demands.
OBJECTIVE: The main objective is to develop an efficient cryopreservation technique for Aranda Broga Blue orchid PLBs using droplet-vitrification method.
MATERIALS AND METHODS: Several critical factors in cryopreservation were accessed such as preculture concentrations and durations, choice of vitrification solutions, two-step or three-step vitrification, growth recovery medium and PVS2 exposure duration.
RESULTS: The best growth regeneration percentage (5%) was obtained when 3-4mm PLBs were precultured in 0.2M sucrose for 3 days, followed by osmoprotection for 20 minutes, dehydration in PVS2 for 20 minutes at 0 degree C, LN storage, thawed and unloading for 20 minutes, and growth regeneration in VW10 medium. PLBs were found to be very sensitive to osmotic stress imposed by high molecular weight cryoprotectant such as sucrose and glycerol. Osmotic potential of growth recovery medium is one of the main factors that affect growth recovery in cryopreserved PLBs.
CONCLUSION: Current report showed possibilities in cryopreserving Aranda Broga Blue PLBs using droplet-vitrification technique. However, further improvement of growth recovery can be done by focussing on approaches that facilitate sufficient water removal from PLBs without causing severe osmotic injuries to the plant cells.

Matched MeSH terms: Sucrose/pharmacology
Effect of thermal processing of palm sap on the physico-chemical composition of traditional palm sugar

Ho CW, Aida WM, Maskat MY, Osman H

Pak J Biol Sci, 2008 Apr 01;11(7):989-95.
PMID: 18810967

During the production of palm sugar, the palm sap (Arenga pinnata) is heated up to 150 degrees C. Besides the hydrolysis of carbohydrate to generate reducing sugars and degradation of amino acid, many physicochemical changes produced at all these temperatures, having a significant impact on the overall quality of palm sugar. In this study, changes in physico-chemical properties of the palm sap due to heat processing were investigated. Analysis of colour, soluble solid, pH, temperature, sugar and amino acid concentration was determinant. The results showed clearly that the heating process at these high temperatures was necessary to create an environment which was rich in essential precursors for subsequent reactions such as Maillard reaction. Chemical compounds that showed drastic changes in concentration were polar side chain amino acids especially glutamine, asparagine and arginine as well as sucrose and pH value. Other quality characteristics of palm sugar based on colour and soluble solids (Brix) shared an increase in concentration as a function of time.

Matched MeSH terms: Sucrose/analysis
Fulltext Bioprocess development for kefiran production by Lactobacillus kefiranofaciens in semi industrial scale bioreactor

Dailin DJ, Elsayed EA, Othman NZ, Malek R, Phin HS, Aziz R, et al.

Saudi J Biol Sci, 2016 Jul;23(4):495-502.
PMID: 27298582 DOI: 10.1016/j.sjbs.2015.06.003

Lactobacillus kefiranofaciens is non-pathogenic gram positive bacteria isolated from kefir grains and able to produce extracellular exopolysaccharides named kefiran. This polysaccharide contains approximately equal amounts of glucose and galactose. Kefiran has wide applications in pharmaceutical industries. Therefore, an approach has been extensively studied to increase kefiran production for pharmaceutical application in industrial scale. The present work aims to maximize kefiran production through the optimization of medium composition and production in semi industrial scale bioreactor. The composition of the optimal medium for kefiran production contained sucrose, yeast extract and K2HPO4 at 20.0, 6.0, 0.25 g L(-1), respectively. The optimized medium significantly increased both cell growth and kefiran production by about 170.56% and 58.02%, respectively, in comparison with the unoptimized medium. Furthermore, the kinetics of cell growth and kefiran production in batch culture of L. kefiranofaciens was investigated under un-controlled pH conditions in 16-L scale bioreactor. The maximal cell mass in bioreactor culture reached 2.76 g L(-1) concomitant with kefiran production of 1.91 g L(-1).

Matched MeSH terms: Sucrose
Fulltext Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage

Nopianti R, Huda N, Ismail N, Ariffin F, Easa AM

J Food Sci Technol, 2013 Aug;50(4):739-46.
PMID: 24425976 DOI: 10.1007/s13197-011-0394-0

Physicochemical properties of threadfin bream surimi with different levels of polydextrose (3%, 6%, 9% and 12%), raw surimi, raw surimi with addition sodium tripolyphosphate and commercial surimi (sucrose) during 6 months of frozen storage were investigated. The analyses included the measurement of Ca(2+)-ATPase, sulfhydryl contents, protein solubility, sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry and scanning electron microscopy. The Ca(2+)-ATPase, sulfhydryl content and protein solubility levels added with 3%, 6%, 9% and 12% polydextrose can be maintained until the 6 months of storage by 47.33%, 41.60% and 51.41%, respectively. Differential scanning calorimetry showed decreases in thermal stabilization of myosin with regard to transition termperature. Analysis by scanning electron microscopy demonstrated that the number of pores formed was increased after storage. This study suggested that surimi stored with the polydextrose as a cryoprotectant was able to maintain physicochemical of surimi better compared to raw surimi with no additives or raw surimi with sodium tripolyphosphate.

Matched MeSH terms: Sucrose
Physicochemical properties of Malaysian-grown tropical almond nuts (Terminalia catappa)

Ng S, Lasekan O, Muhammad KS, Hussain N, Sulaiman R

J Food Sci Technol, 2015 Oct;52(10):6623-30.
PMID: 26396409 DOI: 10.1007/s13197-015-1737-z

The seeds of Terminalia catappa from Malaysia were analyzed for their physicochemical properties. The following values were obtained: moisture 6.23 ± 0.09 %, ash 3.78 ± 0.04 %, lipid 54.68 ± 0.14 %, protein 17.66 ± 0.13 %, total dietary fibre 9.97 ± 0.08 %, carbohydrate 7.68 ± 0.06 %, reducing sugar 1.36 ± 0.16 %, starch 1.22 ± 0.15 %, caloric value 593.48 ± 0.24 %. Studies were also conducted on amino acid profile and free fatty acid composition of the seed oil. Results revealed that glutamic acid was the major essential amino acid while methionine and lysine were the limiting amino acids. The major saturated fatty acid was palmitic acid, while the main unsaturated fatty acid was oleic acid followed by linoleic acid. In addition, the seed was rich in sucrose and had trace amount of glucose and fructose. Briefly, the seed was high in proteins and lipids which are beneficial to human.

Matched MeSH terms: Sucrose
Timing of The First Zygotic Cleavage Affects Post-Vitrification Viability of Murine Embryos Produced In Vivo

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
Fulltext Explorative Xylitol Detection from Lignocellulosic Biomass Fermentation of Coconut Husk Using HPLC C18 Column

Mariam-Aisha Fatima, Muhammad Fahmi Mehdin, Nurain Nasrudin, Neelam Shahab

Journal of Management & Science, 2018;16(2):29-38.
MyJurnal

Lignocellulosic biomass, found in wooden plant husks is a potent renewable material source which can be utilised to form various chemicals and biomaterials including polyols such as xylitol. Xylitol has been used commercially as an alternative to sucrose in many products as bulk sweetener in non-cariogenic confectionery as well as in diabetic diets and solutions for parenteral nutrition. Therefore, this study aims to optimise separation parameters of the Shimadzu high performance liquid chromatography (HPLC) (Model No: LC-20A) and quantify the potential of coconut husk as substrate for Candida albicans in producing xylitol using HPLC. Pretreatment to depolymerise components of biomass i.e. cellulose, hemicellulose and lignin were done using dilute acid hydrolysis method which yielded fermentable reducing sugars, xylose. Xylose is a monosaccharide with an aldehyde functional group, a reducing sugar which is then utilised and fermented by the yeast Candida albicans to form xylitol. In this study, the media used for fermenting pretreated coconut husk and Candida albicans is a synthetic defined (SD) minimal broth. Growth curves against concentration of reducing sugar were plotted to determine utilisation and production trends with specific mixes of carbon sources. The presence of reducing sugars were tested using 3,5-dinitrosalicylic acid (DNS) assay in pretreated coconut husk yielded 13.22 g/L. In order to analyse the product with HPLC, an existing protocol is modified for Hypersil GOLD™ C18 column with acetonitrile as the mobile phase. Results obtained from HPLC analyses using developed protocol suggested the formation of xylitol from the fermentation of pretreated husk by Candida albicans. These can be followed by purification of fermented media in obtaining a better separation of contaminating peaks.

Matched MeSH terms: Sucrose
Fulltext Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage

Koh PC, Noranizan MA, Karim R, Nur Hanani ZA

J Food Sci Technol, 2019 May;56(5):2563-2575.
PMID: 31168138 DOI: 10.1007/s13197-019-03739-0

Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm2 at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92-20.01 g/kg FW for fructose, 18.77-19.98 g/kg FW for glucose and 23.02-29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.

Matched MeSH terms: Sucrose
Fulltext Oral microbiome, nutrition and their role in oral carcinogenesis

Mohd Hafiz Arzmi

Malaysian Journal of Medicine and Health Sciences, 2019;15(108):10-10.
MyJurnal

A balanced oral microbiome is essential in maintaining a healthy oral cavity. Oral microbiome comprises of var-ious microorganisms that belong to different kingdoms, including bacteria (bacteriome) and fungal (mycobiome). Multiple factors have been shown in oral carcinogenesis including alcohol consumption, tobacco smoking, betel nut chewing and microbial infections. Since the oral cavity comprises of various microbial kingdoms, thus, in-ter-kingdom interactions are suggested in promoting oral carcinogenesis. Dysbiosis, which is defined as imbalance inter-kingdom microbiome, alone may not cause oral carcinogenesis; thus, it is suggested that nutritional factor may also play a vital role in this disease development. A recent study has shown that sucrose consumption can induce the production of glucosyltransferases (gtfs) by Streptococcus mutans which lead to the increasing attachment of Candida albicans in polymicrobial biofilms form. The yeast has been reported to be potentially involved in oral carcinogenesis, particularly in the immunocompromised patient. This is due to the inflammation that is caused by candidal infection, which increases pro-inflammatory cytokines such as interleukin-6, interleukin-8 and interleu-kin-10, that have been linked to oral carcinogenesis. However, further study is needed to conform to the claim. In addition, over-consumption of alcoholic beverages has also been related to carcinogenesis which the ethanol has been reported to be converted into acetaldehyde by C. albicans using acetaldehyde dehydrogenases enzymes. In Malaysia, oral cancer has also been related to the consumption of cured and salted fish, which mostly consumed by the Chinese ethnics. However, its relationship to oral microbiome remains unclear. In conclusion, oral microbiome and nutrition may have a role in oral carcinogenesis; however, further study is needed to elucidate the role of both factors in oral cancer development.

Matched MeSH terms: Sucrose
First Report of Pantoea anthophila Causing Soft Rot Disease in Clausena lansium (Wampee) in China

Zhou JN, Liu SY, Chen YF, Liao LS

Plant Dis, 2015 Mar;99(3):416.
PMID: 30699721 DOI: 10.1094/PDIS-10-14-1025-PDN

Clausena lansium, also known as wampee (Clausena wampi), is a plant species native to China, Vietnam, the Philippines, Malaysia, and Indonesia, where it is widely cultivated, and also grown in India, Sri Lanka, Queensland, Florida, and Hawaii, but less frequently (3). The fruit can be consumed fresh or made into juice, jam, or succade. In summer to fall 2014, a soft rot disease was found in a wampee planting region in Yunan County, Guangdong Province, China. On Sept. 18, we collected diseased samples from a wampee orchard with about 20% disease incidence. The infected fruit initially showed pinpoint spots on the peel, water-soaked lesions, and light to dark brown discoloration. Spots expanded in 2 days, and tissues collapsed after 5 days. Severely affected fruit showed cracking or nonodorous decay. Five diseased samples were collected, and causal agents were isolated from symptomatic tissues 1 cm under the peel after surface sterilization in 0.3% NaOCl for 10 min and rinsing in sterile water three times. Tissues were placed on a Luria Bertani (LB) plate for culture. Ten representative isolates were selected for further characterization. No colony was isolated from healthy tissues. Colonies were round, smooth, with irregular edges, and produced a yellow pigment in culture. Biolog identification (Version 4.20.05) showed that all strains were gram negative, negative for indole production, and utilized glucose, maltose, trehalose, sucrose, D-lactose, and pectin but not sorbitol or gelatin. The isolates were identified as Pantoea agglomerans (SIM 0.69). Multilocus sequence analysis (MLSA) was conducted for rapid classification of the strains. Sequences of atpD, gyrB, infB, and rpoB were amplified using corresponding primers (2). All sequences of the 10 isolates were identical in each gene. BLASTn was performed, and maximum likelihood trees based on the concatenated nucleotide sequences of the four genes were constructed using MEGA6. Bootstrap values after 1,000 replicates were expressed as percentages. Results showed that the tested strain named CL1 was most homologous to P. anthophila, with 98% identity for atpD (KM521543), 100% for gyrB (KM521544), infB (KM521545), and rpoB (KM521546). The 16S rRNA sequence (KM521542) amplified by primers 27f and 1492r shared 99% identity with that of P. anthophila M19_2C (JN644500). P. anthophila was previously reclassified from P. agglomerans (3); therefore, we suggest naming this wampee pathogen P. anthophila. Subsequently, 10 wampee fruits were injected with 20 μl of bacterial suspension (1 × 108 CFU/ml) of strains CL1 and CL2, respectively, and another 10 were injected with 20 μl of LB medium as controls, all kept at 28°C for 4 days. Symptoms similar to those of natural infections were observed on inoculated fruits but not on the negative controls. Bacteria were isolated from diseased tissues and further identified as P. anthophila by gyrB sequencing. P. anthophila was reported to naturally infect balsam and marigold (1,2). To our knowledge, this is the first report of P. anthophila naturally causing soft rot disease and cracking on C. lansium (wampee). References: (1) C. Brady et al. Syst. Appl. Microbiol. 31:447, 2008. (2) C. Brady et al. Int. J. Syst. Evol. Microbiol. 59:2339, 2009. (3) J. Morton. Fruits of Warm Climates. Echo Point Books & Media, Miami, FL, 1987.

Matched MeSH terms: Sucrose
Fulltext The inhibitory effect of lemon juice (citrus limon) on vibrio parahaemolyticus in raw oyster (crassostrea virginica)

Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi

Journal of Clinical and Health Sciences, 2017;2:31-33.

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
Fulltext Growth kinetics of citrus suhuiensis cell suspension

Noor Illi Mohamad Puad, Muhammad Alif Sarji, Nur Alia M. Fathil, Muhammad Yusuf Abduh

Biological and Natural Resources Engineering Journal, 2018;1(1):1-13.
MyJurnal

Citrus is one of the major commodities in many countries including Malaysia.
However, production of citrus including Citrus suhuiensis (C. suhuiensis) is declining due to
diseases and inability to withstand low temperatures. Plant cultures such as cell suspension have the
potential in propagating disease-free and healthy Citrus fruits with value-added characteristics.
However, studies related to C. suhuiensis is still scarce. Therefore, the growth kinetics of C.
suhuiensis cell suspension culture was studied. Friable callus of C. suhuiensis which was induced
from seeds was inoculated into MS medium with 30 g/L sucrose, 0.5 g/L malt extract and 2.0 mg/L
2, 4-D for the cell suspension initiation. Several batch experiments using a few types of sugars
(sucrose, glucose and fructose) were carried out. The cell dry weight (CDW) of C. suhuiensis was
recorded for 30 days of culture period and residual sugars in the medium were analyzed using
HPLC. Cells grown in 30 g/L sucrose achieved the highest CDW (9.559 g/L) with µmax equals to
0.00512/h, compared to glucose and fructose. In addition, sucrose is the preferred carbon source
with the highest uptake rate (0.213 g/L·h). Cells completely hydrolyzed sucrose into glucose and
fructose after 5 days of inoculation. All sugars were completely utilized by C. suhuiensis cells after
25 days. The kinetic growth parameters determined from batch experiments were then used for
model simulation and verification in MATHCAD 15. After adjustments and refinement to the
selected kinetic parameters, the model has fairly described and predicted the growth and sugars
profile of C. suhuiensis cells. The proposed model can be used to predict sucrose hydrolysis, glucose
and fructose formation from sucrose and their consumption by plant cells and also for larger scale
of growth.

Matched MeSH terms: Sucrose
Fulltext In Vitro Responses of Plant Growth Factors on Growth, Yield, Phenolics Content and Antioxidant Activities of Clinacanthus nutans (Sabah Snake Grass)

Haida Z, Nakasha JJ, Hakiman M

Plants (Basel), 2020 Aug 14;9(8).
PMID: 32823824 DOI: 10.3390/plants9081030

Clinacanthus nutans, commonly known as Sabah snake grass, is one of the more important medicinal plants in Malaysia's herbal industry. C. nutans has gained the attention of medical practitioners due to its wide range of bioactive compounds responsible for various biological activities, such as anti-cancer, anti-venom and anti-viral activities. Due to its high pharmacological properties, the species has been overexploited to meet the demands of the pharmaceutical industry. The present study was conducted to establish a suitable in vitro culture procedure for the mass propagation of C. nutans. Murashige and Skoog (MS) basal medium, supplemented with different types of cytokinins, auxins, basal medium strength and sucrose concentrations, were tested. Based on the results, a full-strength MS basal medium supplemented with 12 µM 6-benzylaminopurine (BAP) and 30 g/L sucrose was recorded as the best outcome for all the parameters measured including the regeneration percentage, number of shoots, length of shoots, number of leaves and fresh weight of leaves. In the analysis of the phenolics content and antioxidant activities, tissue-cultured leaf extracts assayed at 100 °C exhibited the highest phenolic content and antioxidant activities. The propagation of C. nutans via a plant tissue culture technique was recorded to be able to produce high phenolic contents as well as exhibit high antioxidant activities.

Matched MeSH terms: Sucrose
Fulltext Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit

Chai, K. F., Adzahan, N. M., Karim, R., Rukayadi, Y., Ghazali, H. M.

International Food Research Journal, 2020;27(3):397-407.
MyJurnal

A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fer- mentation into other food products and ingredients. Hence, the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermentation for ten days at 30°C. The environmental temperature, relative humidity, internal and external temperatures of the fermentation mass were measured daily. After ten days of fermentation, the seeds had higher cut test score (867.5), fermentation index (1.527), and a* value (8.20 for non-dried seeds and
9.93 for dried seeds), and lower L* (51.90 for non-dried seeds and 49.22 for dried seeds) and b* (30.52 for non-dried seeds and 30.12 for dried seeds) values; as compared to the non-fer- mented seeds (cut test score, 0.0; fermentation index, 0.856; L*, a*, and b* values, 64.52, 2.25, and 42.07 for non-dried seeds, respectively, and 61.03, 3.23 and 36.70 for dried seeds, respectively). During this time, pH, total soluble solids, fructose, glucose, sucrose, citric acid, and tartaric acid contents of the seeds decreased by 46, 44, 59, 61, 100, 85, and 100%, respec- tively, while the titratable acidity, lactic acid, acetic acid, and ascorbic acid contents of the seeds increased by 5.5, 7.8, 6.0, and 2.2-fold, respectively. Results showed that eight days of fermentation are adequate to produce well-fermented rambutan seeds that could be further processed into a cocoa powder-like product by roasting the fermented fruits in a manner similar to that of cocoa bean roasting.

Matched MeSH terms: Sucrose
Fulltext Chromosome Arm Locations of Barley Sucrose Transporter Gene in Transgenic Winter Wheat Lines

Takenaka S, Weschke W, Brückner B, Murata M, Endo TR

Front Plant Sci, 2019;10:548.
PMID: 31114602 DOI: 10.3389/fpls.2019.00548

Three transgenic HOSUT lines of winter wheat, HOSUT12, HOSUT20, and HOSUT24, each harbor a single copy of the cDNA for the barley sucrose transporter gene HvSUT1 (SUT), which was fused to the barley endosperm-specific Hordein B1 promoter (HO; the HOSUT transgene). Previously, flow cytometry combined with PCR analysis demonstrated that the HOSUT transgene had been integrated into different wheat chromosomes: 7A, 5D, and 4A in HOSUT12, HOSUT20, and HOSUT24, respectively. In order to confirm the chromosomal location of the HOSUT transgene by a cytological approach using wheat aneuploid stocks, we crossed corresponding nullisomic-tetrasomic lines with the three HOSUT lines, namely nullisomic 7A-tetrasomic 7B with HOSUT12, nullisomic 5D-tetrasomic 5B with HOSUT20, and nullisomic 4A-tetrasomic 4B with HOSUT24. We examined the resulting chromosomal constitutions and the presence of the HOSUT transgene in the F2 progeny by means of chromosome banding and PCR. The chromosome banding patterns of the critical chromosomes in the original HOSUT lines showed no difference from those of the corresponding wild type chromosomes. The presence or absence of the critical chromosomes completely corresponded to the presence or absence of the HOSUT transgene in the F2 plants. Investigating telocentric chromosomes occurred in the F2 progeny, which were derived from the respective critical HOSUT chromosomes, we found that the HOSUT transgene was individually integrated on the long arms of chromosomes 4A, 7A, and 5D in the three HOSUT lines. Thus, in this study we verified the chromosomal locations of the transgene, which had previously been determined by flow cytometry, and moreover revealed the chromosome-arm locations of the HOSUT transgene in the HOSUT lines.

Matched MeSH terms: Sucrose
Fulltext Health benefits of Stevia rebaudiana Bertoni as zero calorie natural sweetener: a review

Haida, Z., Asikin, A., Hakiman, M.

International Food Research Journal, 2020;27(5):783-789.
MyJurnal

Stevia rebaudiana Bertoni is a perennial herbal species with a number of therapeutic properties. The leaves of S. rebaudiana are the most important part of the plant as they contain high
level of sweetener compounds known as steviol glycosides; which are known to possess
antioxidant, antimicrobial, and antifungal activities. Among the steviol glycosides, stevioside
and rebaudioside A are the most abundant sweetening compounds of interest, documented to
be 30 - 250 folds sweeter than sucrose or refined sugar. The therapeutic properties of the
species make it more interesting as they play important roles as anti-hyperglycaemic agent to
lower glucose levels in the blood, thus commonly used in the treatment of diabetes mellitus
and obesity. Known to have sweet tasting leaves, its extract which contains antioxidant
compounds have been used to treat cancer, reduce inflammatory, and hypertension. S. rebaudiana has drawn the attention of health-conscious fitness lovers all over the world as non-caloric sweetener, and has been widely cultivated for being the most suitable sweetening substitution.

Matched MeSH terms: Sucrose
Fulltext Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur-A Pilot Study

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
Fulltext Nutritional composition of ready-to-eat cereals in the Malaysian market

Suraiami, M., Mohd Fairulnizal, M.N., Norhayati, M.K., Zaiton, A., Norliza, A.H., Wan Syuriahti, W.Z., et al.

Malays J Nutr, 2014;20(3):417-427.
MyJurnal

Introduction: This study aimed to determine the nutrient content of cornflakes and muesli, ready-to-eat cereal products available in the Malaysian market. Cornflakes and muesli were chosen due to their popularity as a breakfast meal especially in urban areas. Methods: A total of six brands each for cornflakes and muesli were purchased from supermarkets in the Klang Valley using stratified random sampling. All samples were analysed using AOAC official methods of analysis. The validity of the test data was monitored with the application of internal quality controls in line with the requirements of ISO 17025. Results: Proximate analysis revealed significantly higher mean levels of carbohydrate (86.94 ± 0.59 mg/lOOg), minerals such as iron (8.48±1.72 mg/lOOg) and sodium (674.83±102.99 g/lOOg), B3 as niacinamide (25.87 ± 6.14 g/lOOg) and sucrose (5.10 ± 0.90 mg/lOOg) in cornflakes than in muesli. However, muesli contained significantly more mean moisture (10.23 ± 0.72 mg/lOOg), protein (10.07 ± 0.79 mg/lOOg), total dietary fibre (12.49 ± 1.44 mg/lOOg), magnesium (113.22 ± 7.93 mg/lOOg), zinc (1.65 ± 0.16 mg/lOOg), copper (0.25 ± 0.02 mg/lOOg), total sugar (18.75 ± 2.05 mg/lOOg), glucose (7.70±1.77 mg/lOOg) and fructose (8.68±1.76 mg/lOOg) than cornflakes. Most of the fatty acids analysed were not detected or of low value in both the cereal products. Conclusion: The nutrient analysis of cornflakes and muesli suggests that both ready-to-eat cereals are nutritionally good choice as breakfast for consumers as it provides carbohydrate, minerals, fibre and vitamins. The data provides additional information to the Malaysian Food Composition Database.

Matched MeSH terms: Sucrose
Fulltext Effect of cinnamon powder addition to nutritional composition, physical properties and sensory acceptability of butter biscuits

Ng, S.H., Wan Rosli, W.I.

Malays J Nutr, 2014;20(2):245-253.
MyJurnal

Introduction: Demand for dietary fibre-enriched and low sugar bakery products is rapidly increasing due to the current high incidence of Type 2 diabetes mellitus. Cinnamon, a spice which acts as a natural sweetener and insulin mimetic is believed to have health benefits. The objective of this study was to determine the properties of butter biscuits containing cinnamon powder (CP) that partially replaced sucrose at levels of 0 (control), 2, 4 or 6%. Methods: Nutritional composition, physical properties and sensory acceptability of the biscuits were analysed using AOAC methods, texture profile analyser and 7-point hedonic scaling method, respectively. Results: Protein, ash and dietary fibre contents of the biscuits increased significantly (P < 0.05) whereas the moisture and sucrose contents were reduced significantly, proportionately to the increasing levels of CP. In texture profile analyses, increment of firmness and reduction of crispiness of the biscuits were detected with increasing levels of CP, but not significantly. The sensory scores for control and 2% CP biscuits were not significantly different for all the sensory attributes. Biscuits with 4% CP received lower scores only for aroma and appearance whereas the scores for colour, crispiness and flavour showed no significant differences compared to the control and 2% CP biscuit. Conclusion: The addition of 4% CP in biscuit could be an effective way to produce nutritious butter biscuits without any apparent change to its desirable physical properties and sensory acceptability.

Matched MeSH terms: Sucrose

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