The edible shoots of Dendrocalamus asper (family Poaceae) is an underutilised food. The
present work was conducted to evaluate the nutritional compositions, biological activities, and
phytochemical contents of the shoots of D. asper obtained from different regions of Malaysia,
Peninsular (DP) and East Malaysia (DS). The nutritional analysis was conducted using the
Official Methods of Analysis of the AOAC International. All minerals were quantified using
an inductively coupled plasma-mass spectrometer, except for potassium which was measured
using a flame atomic absorption spectrometer. Total phenolic content (TPC) was determined
using the Folin-Ciocalteu method. Antibacterial and antifungal activities were assayed using
a colourimetric broth microdilution method, while antioxidant activity was tested using DPPH
radical scavenging activity, ferric-reducing antioxidant power, and cellular antioxidant activity (CAA) assays. Enzyme inhibitory activities were examined using α-amylase and α-glucosidase. Both bamboo shoots (boiled at 100°C for 20 min) were high in moisture (> 93 g/100 g
FW), crude protein (> 21 g/100 g DW), and crude fibre contents (> 9 g/100 g DW), but low in
fat content (< 4 g/100 g DW). Potassium was the most abundant mineral at 205.67 and 203.83
µg/100 g DW of bamboo shoots of DP and DS, respectively. The extracts (hexane, ethyl
acetate, ethanol, and water) of both shoots showed stronger antifungal activity than antibacterial activity against selected human pathogens. All extracts of DP shoots demonstrated higher
CAA in HeLa cells and α-amylase inhibitory activity than that of DS shoots. In contrast, the
extracts of DS shoots exhibited stronger inhibition on α-glucosidase and contained higher
TPC than that of DP shoots. The D. asper shoots obtained from the Peninsular Malaysia and
East Malaysia contained different types of secondary metabolites which account for the differences in the biological activities. In conclusion, D. asper shoots have potential as a nutritional
and functional food.
It is crucial to determine several protein-related parameters at the initial stages of proteomic analysis of any biological samples. In this study, crude protein content, total soluble protein, total phenolic content and the SDS-PAGE profile of fifteen varieties of seaweed from Semporna, Sabah, Malaysia were analysed. The crude protein, total soluble protein and total phenolic content of all seaweed samples were in the range of 3.99 to 13.18 % of dry weight, 0.52 to 1.45 mg/mL in acetone dried powder samples and 8.59 to 48.98 mg PGE/g dry weight, respectively. In general, the differences (crude protein, total soluble protein and total phenolic content) among all fifteen varieties of seaweeds were significant (p< 0.05). There was also a strong positive correlation between crude protein and total soluble protein concentration (Pearson’s Correlation Coefficient (r)=0.923; p=0.01) in these fifteen varieties of seaweed. A distinctive protein pattern was observed in the SDS-PAGE gels between three different seaweed classes of green, red and brown colours. All of these results are important in sample preparations (extractions) before furthering proteomic analysis in order to identify and characterize seaweed proteomes.
Pleurotus ostreatus better known as oyster mushroom is widely cultivated and consumed as food in Malaysia. The present study aims to assess the antioxidative potential and total phenolic content of P. ostreatus aqueous extract. The antioxidant activities were evaluated against DPPH and ABTS radical-scavenging activity, ferric-reducing antioxidant power (FRAP) and β-carotene-linoleate bleaching assay, and the Folin-Ciocalteu method for total phenolic content (TPC). The DPPH and ABTS radical-scavenging activity was found to be 63.20% and 87.29% respectively; antioxidant activity using FRAP at 1.45 mM FE/100g and β-carotenelinoleate bleaching assay was 83.51%, while the TPC was found to be 798.55 mg GAE/100g. These antioxidant activities were compared to synthetic antioxidant, BHA and ascorbic acid. Ascorbic acid showed highest scavenging effects on DPPH and ABTS radical, followed by P. ostreatus and BHA (at maximum safety limit). The ferric reducing power of P. ostreatus was significantly higher than BHA and ascorbic acid. The antioxidant activity as assessed in β-carotene-linoleate bleaching assay was found to be higher in BHA compared to P. ostreatus. The aqueous extract of P. ostreatus was found to respond differently in antioxidant assays. The antioxidative activity of the aqueous extract of P. ostreatus correlated with its total phenolic content. Generally, the antioxidant activities of P. ostreatus' aqueous extract are comparable to that of BHA and ascorbic acid to a certain extent.