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Fulltext Optimization of gelatin extraction and physico-chemical properties of catfish (Clarias gariepinus) bone gelatin

Sanaei, A.V., Mahmoodani, F., See, S.F., Yusop, S.M., Babji, A.S.

International Food Research Journal, 2013;20(1):423-430.
MyJurnal

The extraction of catfish (Clarias gariepinus) bone gelatin was optimized by using Response Surface Methodology (RSM) involving 4-factors, 5-levels Central Composite Design (CCD). The optimum conditions for extraction were produced by a pre-treatment of 3.35% HCl for 14.5 h along with hot water extraction at 67.23°C for 5.2 h. Results showed that the predicted yield by RSM (61.81%) was closely matched the experimental yield of 60.54%. The results also indicated that the extracted bone gelatin possessed high protein content (81.75%) and imino acid (proline and hydroxyproline) (144 residues per 1000 residues), with gel strength (230.25 g), viscosity (4.64 mPa.s) and isoionic point (5.35) comparable to that of bovine gelatin. The results suggested that RSM is a great optimizing tool for extraction of gelatin from clarias catfish bone and values of the physicochemical properties of gelatin are higher or comparable than those from other fish species and bovine gelatin.

Matched MeSH terms: Cattle
Fulltext Effect of duck feet collagen addition on physicochemical properties of surimi

Huda, N., Seow, E.K., Normawati, M. N., Nik Aisyah, N. M., Fazilah, A., Easa, A.M.

International Food Research Journal, 2013;20(2):537-544.
MyJurnal

Duck feet collagen was added to threadfin bream and sardine surimi to study its effect on physicochemical properties such as folding test, gel strength, cook loss, water holding capacity, expressible moisture, texture profile analysis and colour measurement. As compared to commercial fish scale collagen and cow collagen, the addition of duck feet collagen resulted in a significant improvement in the quality of the sardine surimi. Duck feet collagen was able to improve the folding test score of sardine surimi from 3.00 to 5.00; gel strength was increased from 275.70 g.mm to 2682.70 g.mm and hardness of gel was increased from 1.12kg to 6.00kg. Addition of duck feet collagen improved the gel strength of threadfin bream surimi from 1696.70 g.mm to 5579.40 g.mm and hardness of gel was increased from 4.55kg to 10.32kg. Colour of threadfin bream and sardine surimi also improve with the addition of duck feet collagen. The lightness was increased from 66.47 to 66.89 (threadfin bream) and from 62.32 to 63.60 for sardine. The results suggest that duck feet collagen has potential as an alternative source of protein additive for the improvement of the physicochemical properties of low grade surimi.

Matched MeSH terms: Cattle
Fulltext Prevalence of Listeria monocytogenes in frozen burger patties in Malaysia

Wong, W.C., Pui, C.F., Tunung, R., Cheah, Y.K., Nakaguchi, Y., Nishibuchi, M., et al.

International Food Research Journal, 2012;19(4):1751-1756.
MyJurnal

A total of 112 burger patties (35 beef burger patties, 39 chicken burger patties and 38 fish burger patties) which are commercially available at retail level were investigated for the presence and number of Listeria monocytogenes. These samples were analyzed using MPN-PCR method and conventional culturing methods. L. monocytogenes was detected in 33.3% of chicken burger patties, 22.9% of beef patties, and 10.5% of fish patty samples. From all contaminated raw burger patties, the estimated count of L. monocytogenes was ranged from 3 to 75 MPN/g. The results suggest that burger act as a potential source of listeriosis if the contaminated burger patty is consumed without adequate cooking. The risk associated with consumption of these samples was found to be high particularly for processed food at retail level in Malaysia. Therefore, food manufacturers play an important role in monitoring the manufacturing process and conduct a periodical surveillance on microbiological quality assessment on the processing plants. Besides, there is a need to increase awareness of consumers and food handlers to practice proper cooking of the burger patties before the point of consumption, to reduce the risk of listeria infection.

Matched MeSH terms: Cattle
Fulltext Optimization of multiplex PCR conditions for rapid detection of Escherichia coli O157:H7 virulence genes

Jeshveen, S.S., Chai, L.C., Pui, C.F., Son, R.

International Food Research Journal, 2012;19(2):461-466.
MyJurnal

The main source of E. coli 0157:H7 is cattle, but recent studies showed high percentage of outbreaks
contributed by contaminated water. The occurrence of E. coli O157:H7 in environmental water samples poses a potential threat to human health. The aim of this study was to establish a protocol for the detection of the pathogen E. coli O157:H7 and E. coli virulence genes (eaeA, rfbE, hly, stx1, and stx2) in a multiplex PCR protocol using six specific primer pairs. The target genes produced species-specific amplicons at 625 bp, 397 bp, 296 bp, 166 bp, 210 bp and 484 bp for E. coli O157:H7 (fliCh7 gene) and virulence genes (eaeA, rfbE, hly, stx1, and stx2) respectively. The results obtained show that the established PCR protocol is suitable for a rapid and specific analysis of the pathogenic E. coli O157:H7 in environmental water samples for the assessment of microbiological risks.

Matched MeSH terms: Cattle
Fulltext Chemical and functional properties of bovine and porcine skin gelatin

Raja Mohd Hafidz, R.N., Yaakob, C.M., Amin, I., Noorfaizan, A.

International Food Research Journal, 2011;18(2):813-817.
MyJurnal

The ability to compare bovine and porcine skin gelatin based on their amino acid composition, polypeptides pattern, bloom strength, turbidity and foaming properties were investigated. Amino acid composition of both gelatin showed that the content of glycine, proline and arginine in porcine gelatin were higher than bovine gelatin. However, the polypeptides pattern between both gelatin is closely similar. The bloom strength of porcine gelatin was higher than bovine gelatin from pH 3 to pH 10. Both gelatin possessed highest bloom strength at pH 9. The lowest bloom strength of bovine gelatin was at pH 3 while porcine gelatin at pH 5. The highest turbidity of bovine gelatin obtained at pH 7 while porcine gelatin at pH 9. Foam expansion and foam stability of bovine gelatin were higher than porcine gelatin at all concentrations.

Matched MeSH terms: Cattle
Fulltext Spectroscopic studies of cow femurs and Porites species coral from Sabah

Fadhlia Zafarina Zakaria, Fauziah Abdul Aziz, Thevarajah, Nahulan

Journal of Nuclear and Related Technologies, 2007;2007(1):181-184.
MyJurnal

Some cortical bone specimens from the femurs of adult cows and sea coral of Porites species were studied by using Fourier Transform Infrared Spectroscopy, FTIR. Carbonate were shown to be present by indication of C-O stretch found between 1510-1410 cm -1 in both cortical bone and Porites. Based on the comparison of the relative intensity of CO3 2- bands with respect to the PO4 3- bands, peak intensity of Porites was found to be higher than peak intensity of cortical bone at carbonate band. This explains that Porites skeleton is made up of CaCO3 while bone consists of a mineral, hydroxyapatite Ca5(PO4)3OH with the present of carbonate ions, typically from 3 to 7 wt%.

Matched MeSH terms: Cattle
Fulltext Effects of Myristica fragrans Houtt. (Nutmeg) extract on chemical characteristic of raw beef during frozen storage

Zakaria, M.P.M., Abas, F., Rukayadi, Y.

International Food Research Journal, 2015;22(3):902-909.
MyJurnal

The objective of this study was to investigate the effect of nutmeg (Myristica fragrans Houtt.) extract at different concentrations on chemical characteristics of raw beef under frozen storage. Nutmeg extracts at concentrations of 0.25%, 0.65%, 1.25%, 2.50% and 5.00% (g/ml) were used to treat raw beef (2.5 × 2.5 × 1.0 cm; 4 ± 0.5 g) with dilution method. Treated samples were then individually packed in overwrapped trays and stored for 3 weeks at -18 ± 1oC. The effects of the extract on the chemical characteristics such as lipid oxidation, colour, pH, moisture, fat, and protein content of raw beef were evaluated at 0, 4, 7, 10, 14 and 21 days of storage. Lipid oxidation was evaluated based on thiobarbituric acid-reactive substance (TBARS) content. Colour of beef was observed by spectrophotometer in colorimetic parameters CIELabs. Values of pH were measured using pH meter. Moisture, fat and protein content were determined using method by Analysis Association of Official Analytical Chemists (AOAC). The result showed that extract at concentration of 1.25% inhibited TBARS value meaning that extract of 1.25% or more was able to maintain the oxidative stability of beef at -18oC. A 1.25% of extract was also able to maintain the redness (a*) of treated beef compared to untreated during frozen storage. The pH values of all samples beef decreased starting from 10th day of storage. Untreated samples (0.00%) showed the lowest pH values compared to other treated samples at the end day of storage. There was no significant different in term of protein content in all treated or untreated samples. However, fat and moisture content were significantly affected by the concentration of nutmeg extract. Treated beef was able to retain its moisture with only loss of moisture ranging from 0.2% – 2.00% while untreated samples had 5.00% loss of moisture. The fat content of untreated samples (0.00%) showed a reduction of 0.2% of fat content at the end of storage compared to all treated sample with only loss of 0.1% - 0.05%. Overall, nutmeg extract can be used to maintain the chemical characteristics of raw beef during storage for 3 weeks.

Matched MeSH terms: Cattle
Fulltext Physicochemical characteristics of gummy added with sutchi catfish (Pangasius hypophthalmus) gelatin

Normah, I.

International Food Research Journal, 2015;22(3):1059-1066.
MyJurnal

Gelatin from sutchi catfish (Pangasius hypophthalmus) skin was extracted and applied in the preparation of gummy in order to determine the suitability of sutchi catfish gelatin in gummy production. The skin was subjected to pre-treatment in the following sequence; 0.8M NaCl, 0.19 N NaOH followed by 0.12 N acetic acid prior to 12 hours extraction in distilled water at 50oC. The physicochemical characteristics of sutchi catfish gelatin was analysed and compared with the commercial bovine gelatin. Gummy added with sutchi catfish gelatin was also compared with gummy added with commercial gelatin. Analysis comprises of yield, gel strength, setting point and setting time, amino acid composition, texture profile analysis and sensory evaluation. The extraction resulted in 14.47% yield of gelatin. Sutchi catfish gelatin showed higher gel strength value (360.86 g) compared to the commercial gelatin (217.37 g) which is in accordance with proline content. Texture profile analysis showed that gummies prepared using sutchi catfish gelatin had significantly higher (p

Matched MeSH terms: Cattle
Fulltext Effects of different types and concentration of salts on the rheological and thermal properties of sin croaker and shortfin scad skin gelatin

Sarbon, N.M., Cheow, C.S., Kyaw. Z.W., Howell, N.K.

International Food Research Journal, 2014;21(1):317-324.
MyJurnal

The aims of this study were to examine the effect of salts (CaCl2, CaSO4 and MgSO4) on the rheological and thermal properties of gelatin extracted from the skins of tropical fishes, sin croaker (Johnius dussumeiri) and shortfin scad (Decapterus macrosoma). It was found that the melting temperatures of fish skin gelatins were increased by 1.5 times as compared to bovine gelatin which was only increased by 0.5 times after holding for 2 h at 5°C. The storage (G’) and loss (G”) modulus of fish skin gelatins were improved with the addition of calcium sulphate (CaSO4) and magnesium sulphate (MgSO4), respectively. However, the storage (G’) and loss (G”) modulus of gelatin solutions were decreased with the addition of calcium chloride (CaCl2). Magnesium sulphate (MgSO4) was found to be an effective salt to improve the bloom value, elastic and viscous moduli of the fish skin gelatin. This study showed that shortfin scad skin gelatin with salt addition possessed better thermal and rheological properties than sin croaker gelatin.

Matched MeSH terms: Cattle
Fulltext Shear bond strength of orthodontic adhesives on different tooth types : an in vitro study

Radzi, Z., Yahya, N.A., Kasim, N.H.A., Ismail, N.H., Ismail, N.A., Zamzam, N

Ann Dent, 2006;13(1):18-23.
MyJurnal

Introduction: Owing to the variety of materials and methods employed, comparison of the results and findings from bonding studies is difficult. Until recently, several types of teeth have been used in published research papers as a substrate in orthodontic bonding research including bovine incisors, fresh and rebonded human premolars. Objectives: The purpose of this study was to compare the shear bond strength of an adhesive bonded to different tooth surfaces (human premolar, bovine incisor and rebonded human premolar). Methods: Two groups of thirty premolar teeth and one group of bovine incisors had brackets attached in a standardized manner using Transbond XT (3M Unitek). The adhesive was cured using conventional halogen light and a specially designed tool to standardize the distance between the light curing tip and the adhesive. The debonding force was measured using Instron universal testing machine. ANOVA and Post Hoc Dunnett C test were performed to determine any significant difference among groups (p

Matched MeSH terms: Cattle
The control of haemorrhagic septicaemia in West Malaysia

Thomas J

Trop Anim Health Prod, 1972;4(2):95-101.
PMID: 4671395
Matched MeSH terms: Cattle; Cattle Diseases/drug therapy; Cattle Diseases/prevention & control*
The life cycles of nematodes parasitic in man: an evolutionary sequence

Heyneman D

Med J Malaya, 1966 Mar;20(3):249-63.
PMID: 4223075
Matched MeSH terms: Cattle
The lymphatic system of a species of amphistome

Lowe CY

Med J Malaya, 1965 Sep;20(1):56-7.
PMID: 4221417
Matched MeSH terms: Cattle
The habits of adult mosquitoes in Malaya. I. Observations on anophelines in window-trap huts and at cattle-sheds

WHARTON RH

Ann Trop Med Parasitol, 1951 Sep;45(2):141-54.
PMID: 14878396
Matched MeSH terms: Cattle
Effect of docosahexanoic acid on quality of frozen-thawed bull semen in BioXcell extender

Kaka A, Haron W, Yusoff R, Yimer N, Khumran AM, Sarsaifi K, et al.

Reprod Fertil Dev, 2017 Mar;29(3):490-495.
PMID: 28442061 DOI: 10.1071/RD15089

This study was conducted to investigate the effect of docosahexanoic acid (DHA) supplementation in BioXcell extender on the quality of frozen-thawed bull semen. Twenty-four ejaculates were collected from three bulls (eight from each bull). Ejaculates with motility ≥70% and normal morphology ≥80% were extended into BioXcell extender to which 0 (control), 3, 5, 10 or 15ngmL(-1) DHA was added. The supplemented semen samples were incubated at 37°C for 15min for DHA uptake by spermatozoa. Later, samples were cooled for 2h at 5°C and packaged into 0.25-mL straws, frozen in liquid nitrogen for 24h and subsequently thawed for evaluation. Results are presented as percentages ± s.e.m. Supplementation with DHA at 3ngmL(-1) significantly improved sperm functional parameters including sperm motility, normal morphology, viability, acrosome integrity and membrane integrity when compared with other supplemented groups and the control. Lipid peroxidation increased as the incorporation of DHA supplementation increased. In conclusion, 3ngmL(-1) concentration of DHA resulted in superior quality of frozen-thawed bull spermatozoa and is suggested as the optimum level of DHA to be added into BioXcell extender.

Matched MeSH terms: Cattle
Fulltext Establishment and analysis of the 3-dimensional (3D) spheroids generated from the Nasopharyngeal Carcinoma cell line HK1

Muniandy, Kalaivani, Sankar, Prabu Siva, Lian, Benedict Shi Xiang, Khoo, Alan Soo-Beng, Balakrishnan, Venugopal, Mohana-Kumaran, Nethia

Trop Life Sci Res, 2016;27(11):125-130.
MyJurnal

Spheroids have been shown to recapitulate the tumour in vivo with properties
such as the tumour microenvironment, concentration gradients, and tumour phenotype. As
such, it can serve as a platform for determining the growth and invasion behaviour pattern
of the cancer cells as well as be utilised for drug sensitivity assays; capable of exhibiting
results that are closer to what is observed in vivo compared to two-dimensional (2D) cell
culture assays. This study focused on establishing a three-dimensional (3D) cell culture
model using the Nasopharyngeal Carcinoma (NPC) cell line, HK1 and analysing its growth
and invasion phenotypes. The spheroids will also serve as a model to elucidate their
sensitivity to the chemotherapeutic drug, Flavopiridol. The liquid overlay method was
employed to generate the spheroids which was embedded in bovine collagen I matrix for
growth and invasion phenotypes observation. The HK1 cells formed compact spheroids
within 72 hours. Our observation from the 3 days experiments revealed that the spheroids
gradually grew and invaded into the collagen matrix, showing that the HK1 spheroids are
capable of growth and invasion. Progressing from these experiments, the HK1 spheroids
were employed to perform a drug sensitivity assay using the chemotherapeutic drug,
Flavopiridol. The drug had a dose-dependent inhibition on spheroid growth and invasion.

Matched MeSH terms: Cattle
Fulltext Rapid spheroid assays in a 3-dimensional cell culture chip

Teh JL, Abdul Rahman SF, Domnic G, Satiyasilan L, Chear NJY, Singh D, et al.

BMC Res Notes, 2021 Aug 13;14(1):310.
PMID: 34389056 DOI: 10.1186/s13104-021-05727-0

OBJECTIVE: The spheroid model provides a physiological platform to study cancer cell biology and drug sensitivity. Usage of bovine collagen I for spheroid assays is costly especially when experiments are conducted in 24-well plates, as high volume of bovine collagen I is needed. The aim of the study was to downsize spheroid assays to a microfluidic 3D cell culture chip and compare the growth, invasion and response to drug/compound of spheroids embedded in the 3D chip to spheroids embedded in 24-well plates.
RESULTS: Spheroids generated from nasopharyngeal carcinoma cell line HK-1 continuously grew and invaded into collagen matrix in a 24-well plate. Similar observations were noticed with spheroids embedded in the 3D chip. Large spheroids in both 24-well plate and the 3D chip disintegrated and invaded into the collagen matrix. Preliminary drug sensitivity assays showed that the growth and invasion of spheroids were inhibited when spheroids were treated with combination of cisplatin and paynantheine at high concentrations, in a 24-well plate. Comparable findings were obtained when spheroids were treated with the same drug combination in the 3D chip. Moving forward, spheroid assays could be performed in the 3D chip in a more high-throughput manner with minimal time and cost.

Matched MeSH terms: Cattle
Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk

Mou B, Liu Y, Yang W, Song S, Shen C, Lai OM, et al.

Food Chem, 2021 Dec 01;364:130426.
PMID: 34175616 DOI: 10.1016/j.foodchem.2021.130426

Present work investigated the effects of processing (homogenization, sterilization) and cold storage on physicochemical properties, in vitro digestion and Caco-2 cellular uptake of bovine milk. Extreme heat sterilization and low temperature storage have significant impact on particle size and phospholipidome of bovine milk. In addition, cold storage of bovine milks led to formation of β' polymorphs crystals and endothermic peak with Toffset higher than body temperature. Processing and cold storage also increased the initial digestibility but reduced the overall digestibility of bovine milk. This might be related to the decreased particle size of the milk fat globules, changed in the phospholipidome of the MFGM and formation of β' polymorphs crystals in frozen milk. It is interesting to note that PE has relatively faster digestion meanwhile SM has relatively slower digestion. HTST milk which demonstrated lesser changed in terms of phospholipidome demonstrated highest cellular uptakes of most fatty acids.

Matched MeSH terms: Cattle
Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol

Wu Y, Wang K, Liu Q, Liu X, Mou B, Lai OM, et al.

Food Chem, 2022 Jan 15;367:130700.
PMID: 34352694 DOI: 10.1016/j.foodchem.2021.130700

Present study prepared curcumin-loaded nanoliposomes using bovine milk, krill phospholipids and cholesterol; and investigated the effects of cholesterol on membrane characteristics, storage stability and antibacterial properties of the curcumin nanoliposomes. Bovine milk phospholipids which have higher saturation than krill phospholipids resulted in formation of curcumin-loaded nanoliposomes with higher encapsulation efficiency (84.78%), larger absolute value of zeta potential and vesicle size (size: 159.15 ± 5.27 nm, zeta potential: -28.3 ± 0.62 mV). Cholesterol helps to formation of a more hydrophobic, compact and tighter bilayer membrane structure which improved the storage stability of nanoliposomes under alkaline (66.25 ± 0.46%), heat (43.25 ± 0.69%) and sunlight (49.44 ± 1.78%) conditions. In addition, curcumin-loaded nanoliposomes can effectively target infectious bacteria which secrete pore-forming toxins such as Staphylococcus aureus by causing the bacterial cell wall to lysis. Findings from present work can guide future development of novel antibacterial agents for use in food preservation.

Matched MeSH terms: Cattle
A comparative investigation into novel cholesterol esterase and pancreatic lipase inhibitory peptides from cow and camel casein hydrolysates generated upon enzymatic hydrolysis and in-vitro digestion

Mudgil P, Baba WN, Kamal H, FitzGerald RJ, Hassan HM, Ayoub MA, et al.

Food Chem, 2022 Jan 15;367:130661.
PMID: 34348197 DOI: 10.1016/j.foodchem.2021.130661

Cow (CwC) and camel casein (CaC) hydrolysates were generated using Alcalase™ (CwCA and CaCA) and Pronase-E (CwCP and CaCP) each for 3 and 6 h, and investigated for their potential to inhibit key lipid digesting enzymes i.e., pancreatic lipase (PL) and cholesteryl esterase (CE). Results revealed stronger PL and CE inhibition by CaC hydrolysates compared to CwC. Potent hydrolysates (CwCP-3 h and CaCA-6 h) upon simulated gastrointestinal digestion (SGID) showed significant improvement in inhibition of both PL and CE. However, both the SGID hydrolysates showed similar extent of PL and CE inhibition and were further sequenced for peptide identification. Peptides MMML, FDML, HLPGRG from CwC and AAGF, MSNYF, FLWPEYGAL from CaC hydrolysates were predicted to be most active PL inhibitory peptides. Peptide LP found in both CwC and CaC hydrolysates was predicted as active CE inhibitor. Thus, CwC and CaC could be potential source of peptides with promising CE and PL inhibitory properties.

Matched MeSH terms: Cattle

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