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  1. Kong BH, Yap CA, Razif MFM, Ng ST, Tan CS, Fung SY
    Food Technol Biotechnol, 2021 Jun;59(2):201-208.
    PMID: 34316281 DOI: 10.17113/ftb.59.02.21.7151
    Research background: Ophiocordyceps sinensis, a highly valued medicinal fungus, is close to extinction due to overexploitation. Successful cultivation of O. sinensis fruiting body (OCS02®) shows that the cultivar has a promising nutritional value and numerous bioactive compounds. Antioxidant and antiproliferative properties and biologically active proteins of the OCS02® are investigated for possible development into nutraceuticals.

    Experimental approach: The chemical composition of the OCS02® cold water extract was determined, and the antioxidant activities were examined using ferric reducing, DPPH• and O2 •- scavenging assays. Tetrazolium dye (MTT) cytotoxic assay was performed to assess the antiproliferative activity of the extract. Bioactive proteins in the active fraction of the extract were identified using liquid chromatography (LC) and tandem-mass spectrometry (MS/MS).

    Results and conclusions: The OCS02® extract exhibited strong O2 •- scavenging (expressed as Trolox equivalents (18.4±1.1) mol/g) and potent cytotoxic activities against adenocarcinomic human alveolar basal epithelial (A549) cells (IC50=(58.2±6.8) µg/mL). High molecular mass polysaccharides, proteins and protein-polysaccharide complexes could have contributed to the antioxidant and cytotoxic selectivity of the OCS02®. LC-MS/MS analysis identified several potential cytotoxic proteases and an oxalate decarboxylase protein which may exhibit protection effects on kidneys.

    Novelty and scientific contributions: The findings demonstrate the potential of OCS02® to be developed into functional food due to its promising superoxide anion radical scavenging capacity, cytotoxic effect and presence of biopharmaceutically active proteins.

  2. Makky EA, AlMatar M, Mahmood MH, Ting OW, Qi WZ
    Food Technol Biotechnol, 2021 Jun;59(2):127-136.
    PMID: 34316274 DOI: 10.17113/ftb.59.02.21.6658
    Research background: Antioxidants are important compounds present at low concentrations that inhibit oxidation processes. Due to the side effects of synthetic antioxidants, research interest has increased considerably towards finding natural sources of antioxidants that can replace the synthetic ones. The emergence and spread of antibiotic resistance require the development of new drugs or some potential sources of novel medicine. This work aims to extract the secondary metabolites of Saccharomyces cerevisiae using ethyl acetate as a solvent and to determine the antioxidant and antimicrobial activities of these extracted metabolites.

    Experimental approach: The antioxidant activity of the secondary metabolites of S. cerevisiae were determined using DPPH, ABTS and FRAP assays. Furthermore, the antimicrobial potential of the ethyl acetate extract of S. cerevisiae against Cutibacterium acnes, Staphylococcus aureus and Staphylococcus epidermidis was assessed.

    Results and conclusion: Five out of 13 of the extracted secondary metabolites were identified as antioxidants. The antioxidant activity of the S. cerevisiae extract exhibited relatively high IC50 of 455.26 and 294.51 μg/mL for DPPH and ABTS respectively, while the obtained FRAP value, expressed as ascorbic acid equivalents, was 44.40 μg/mL. Moreover, the extract had a significant antibacterial activity (p<0.05) against Staphylococcus aureus and Staphylococcus epidermidis at the concentrations of 100 and 200 mg/mL, respectively. However, no inhibitory effect was observed against Cutibacterium acnes as the extract was only effective against the bacterium at the concentrations of 300 and 400 mg/mL (inhibition zones ranging from 9.0±0.0 to 9.3±0.6) respectively (p<0.05). Staphylococcus aureus was highly sensitive to the extract, with a MIC value of 18.75 mg/mL.

    Novelty and scientific contribution: This report confirmed the efficacy of the secondary metabolites of S. cerevisiae as a natural source of antioxidants and antimicrobials and suggested the possibility of employing them in drugs for the treatment of infectious diseases caused by the tested microorganisms.

  3. Kurbakov KA, Konorov EA, Minaev MY, Kuznetsova OA
    Food Technol Biotechnol, 2019 Mar;57(1):97-104.
    PMID: 31316281 DOI: 10.17113/ftb.57.01.19.5983
    Optimization of fermentation processes requires monitoring the species composition of starter cultures and their growth during fermentation. Most starter cultures contain closely related species. Nowadays, high-resolution melting (HRM) analysis is extensively used for multiplex identification of closely related species. In the present paper, we applied real-time polymerase chain reaction (PCR) with HRM analysis for the detection and differentiation of Lactobacillus sakei and L. curvatus. A primer pair was selected for the site of the rpoA gene of Lactobacillus spp. Eleven starter cultures and fifteen fermented sausages with a known bacterial composition were successfully tested using real-time PCR with HRM analysis with the developed primer pair.
  4. Nor MZM, Ramchandran L, Duke M, Vasiljevic T
    Food Technol Biotechnol, 2018 Jun;56(2):218-227.
    PMID: 30228796 DOI: 10.17113/ftb.56.02.18.5478
    Membrane technology has been successfully applied for the purification of bromelain, a protease enzyme from pineapple. However, the current system operates less optimally in terms of flux and separation primarily due to properties of the feed, such as viscosity. Hence, in this study, enzymatic pretreatment and diafiltration operation were employed in a two-stage ultrafiltration (UF) system to enhance the performance of the purification and concentration process of bromelain enzyme from an extract of pineapple crude waste mixture (CWM). Pretreatment of the CWM extract using either pectinase or cellulase, or the combination of both, was applied and compared regarding the apparent viscosity reduction. Diafiltration step was introduced in UF stage 2 and observations on the flux performance, enzyme recovery and enzyme purity were made. A 12% apparent viscosity reduction was achieved when the CWM extract was pretreated with pectinase which led to 37-38% improvement in the flux performance of both UF stages, as well as higher enzyme recovery in UF stage 1. The introduction of diafiltration mode in UF stage 2 managed to sustain high flux values while yielding 4.4-fold enzyme purity (higher than a 2.5-fold purity achieved in our previous work); however, high diluent consumption was needed. The outcomes of this study showed that the flux performance and bromelain separation can be enhanced by reducing the viscosity with the employment of enzymatic pretreatment and diafiltration operation. Thus, both techniques can be potentially applied in a large-scale membrane-based process for bromelain production.
  5. Barzideh Z, Latiff AA, Gan CY, Abedin MZ, Alias AK
    Food Technol Biotechnol, 2014 Dec;52(4):495-504.
    PMID: 27904323
    Collagen isolated from the ribbon jellyfish (Chrysaora sp.) was hydrolysed using three different proteases (i.e. trypsin, alcalase and Protamex) to obtain bioactive peptides. Angiotensin-I-converting enzyme (ACE) inhibitory activity and antioxidant activities (i.e. ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity) of the peptides were measured and compared, and the effect of the duration of hydrolysis on the bioactivity (ACE inhibitory and antioxidant activities) of peptides was also evaluated. FRAP activity was the highest in Protamex-induced (25-27 mM) and trypsin-induced hydrolysates (24-26 mM) at 7 and 9 h, respectively. Conversely, hydrolysates produced by trypsin for 1 and 3 h showed the highest DPPH radical scavenging activities (94 and 92%, respectively). Trypsin-induced hydrolysates (at 3 h) also showed the highest ACE inhibitory activity (89%). The peptide sequences with the highest activities were identified using tandem mass spectrometry, and the results show that the hydrolysates had a high content of hydrophobic amino acids as well as unique amino acid sequences, which likely contribute to their biological activities.
  6. Ang SS, Ismail-Fitry MR
    Food Technol Biotechnol, 2019 Dec;57(4):472-480.
    PMID: 32123509 DOI: 10.17113/ftb.57.04.19.6294
    The pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolysates were produced from shiitake, oyster, bunashimeji and enoki mushrooms using stem bromelain hydrolysis at 0.5% (m/m) enzyme/substrate ratio at pH=6.5 and 40 °C for 20 h. The produced liquid mushroom protein hydrolysate yielded 0.77-0.92% crude protein (p>0.05). Bunashimeji mushroom protein hydrolysate was the lightest in colour, while shiitake mushroom protein hydrolysate was the darkest (p<0.05). Enoki mushroom protein hydrolysate had the highest dry matter content. There was no significant difference in the degree of hydrolysis among different mushroom protein hydrolysates (53.52-67.13%, p>0.05), with the highest yield of bunashimeji and the lowest of shiitake mushroom protein hydrolysate (p<0.05). Preference test of chicken soup with added different mushroom protein hydrolysates was performed using 58 untrained panellists to evaluate their taste-enhancing effect, compared to monosodium glutamate (MSG). Soup with MSG had the highest score for the tested attributes, while soups with bunashimeji and oyster mushroom protein hydrolysates showed higher aroma, taste, mouthfeel and overall preference scores than negative control, which contained neither MSG nor any of the hydrolysates (p<0.05). This finding suggests that bunashimeji and oyster mushroom protein hydrolysate have the potential to be used as taste enhancers in food applications.
  7. Mohamad R, Agus BAP, Hussain N
    Food Technol Biotechnol, 2019 Mar;57(1):59-67.
    PMID: 31316277 DOI: 10.17113/ftb.57.01.19.5692
    Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30% cocoa butter (the most stable emulsion) was selected for storage study at 4 and 30 °C. However, values of physicochemical parameters and mass fractions of phytosterols, total phenolic compounds (determined using Folin-Ciocalteu reagent) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the salad dressing with 30% cocoa butter decreased during storage (from day 0 to 28) and increased with the temperature increase, probably due to the oxidation of oil. Thus, the most desirable storage temperature for salad dressing was 4 °C. An excellent stability of the salad dressing with 30% cocoa butter at different storage temperatures for 28 days offers a potential application in food industries for production of salad dressing with cocoa butter enriched with phytosterols.
  8. Hong LF, Cheng LH, Lee CY, Peh KK
    Food Technol Biotechnol, 2015 Sep;53(3):278-285.
    PMID: 27904359
    A series of propionylated starches with different degrees of substitution (DS) was synthesised and their physicochemical properties and application as a stabiliser were investigated. Starch propionates with moderate DS were prepared by esterification of native corn starch with propionic anhydride. By varying the reaction times of the esterification process, twelve starch propionates with DS of 0.47 to 0.94 were prepared. FTIR and NMR confirmed the introduction of propionyl groups to the starch. X-ray diffraction pattern showed reduced crystallinity in the starch propionates. The contact angle was found to increase proportionately with the increase in DS. Swelling power results showed that starch propionates were able to swell more than native corn starch at low temperature (40 °C). Oil-in- -water (O/W) emulsions prepared using starch propionates (DS of 0.64 to 0.86) showed exceptional stability when challenged by centrifugation stress test. These stable O/W emulsions had viscosities in the range of 1236.7-3330.0 mPa·s. In conclusion, moderately substituted short-chain (propionylated) starches could be a promising cold swelling starch, thickener and O/W emulsion stabiliser in food, pharmaceutical and cosmetic industries.
  9. Leong CR, Daud NS, Tong WY, Cheng SY, Tan WN, Hamin NS, et al.
    Food Technol Biotechnol, 2021 Dec;59(4):422-431.
    PMID: 35136367 DOI: 10.17113/ftb.59.04.21.7069
    Research background: Microbial contamination of food products is one of the significant causes of food spoilage and foodborne illnesses. The use of active packaging films incorporated with antimicrobial agents can be a measure to improve food quality and extend shelf life. Nevertheless, antimicrobial agents such as silver, copper, titanium and zinc in the packaging films have raised concerns among consumers due to toxicity issues.

    Experimental approach: The current study aims to develop biodegradable gelatine-based edible films incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. The impact of incorporation of microcapsules with anthocyanins on the morphology, thermal, mechanical, water vapour barrier and physicochemical properties of the gelatine films was evaluated in this study. The effectiveness of the developed films against foodborne pathogens and their application for perishable food protection were also investigated.

    Results and conclusions: The results show that incorporating anthocyanin microcapsules enhances the gelatine film physical and mechanical properties by increasing the thickness, tensile strength, Young's modulus and elongation at break of the films. Scanning electronic microscopy analysis revealed that the film surface morphology with anthocyanin microcapsules had a homogeneous and smooth surface texture compared to the control. The thermogravimetric analysis also showed a slight improvement in the thermal properties of the developed films. Agar well diffusion assay revealed that the developed films exhibit significant inhibition against a broad-spectrum of bacteria. Furthermore, the films composed of gelatine with anthocyanin microcapsules significantly reduced the total viable count of microorganisms in the bean curd during storage for 12 days compared with the control films.

    Novelty and scientific contribution: Increasing global awareness of healthy and safe food with minimal synthetic ingredients as preservatives has sparked the search for the use of antimicrobial agents of natural origins in active food packaging material. In this study, a safe and effective active packaging film was developed using an environmentally friendly biopolymer, gelatine film incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. This study demonstrated that such a method is not only able to improve the film physical properties but can also significantly prolong the shelf life of food products by protecting them from microbial spoilage.

  10. Ain Ibrahim NN, Kamal N, Mediani A, Sajak AAB, Lee SY, Shaari K, et al.
    Food Technol Biotechnol, 2023 Mar;61(1):107-117.
    PMID: 37200789 DOI: 10.17113/ftb.61.01.23.7711
    RESEARCH BACKGROUND: Curcuma species (Zingiberaceae) are well known medicinal herbs in India and Southeast Asia. Despite various findings reporting their beneficial biological activities, very little information has been recorded on the Curcuma caesia. Thus, this study aims to determine the phenolic content, antioxidant and α-glucosidase inhibitory activity of both rhizome and leaves of C. caesia.

    EXPERIMENTAL APPROACH: Rhizome and leaves of C. caesia were dried with oven (OD) and freeze (FD)-drying methods, and extracted with different Φ(ethanol,water)=100:0, 80:20, 50:50 and 0:100. The bioactivities of C. caesia extracts were evaluated using in vitro tests; total phenolic content (TPC), antioxidant (DPPH and FRAP) and α-glucosidase inhibitory activity. Proton nuclear magnetic resonance (1H NMR)-based metabolomics approach was employed to differentiate the most active extracts based on their metabolite profiles and correlation with bioactivities.

    RESULTS AND CONCLUSIONS: The FD rhizome extracted with Φ(ethanol,water)=100:0 was observed to have potent TPC expressed as gallic acid equivalents, FRAP expressed as Trolox equivalents and α-glucosidase inhibitory activity with values of (45.4±2.1) mg/g extract, (147.7±8.3) mg/g extract and (265.5±38.6) µg/mL (IC50), respectively. Meanwhile, for DPPH scavenging activity, the Φ(ethanol,water)=80:20 and 100:0 extracts of FD rhizome showed the highest activity with no significant difference between them. Hence, the FD rhizome extracts were selected for further metabolomics analysis. Principal component analysis (PCA) showed clear discrimination among the different extracts. Partial least square (PLS) analysis showed positive correlations of the metabolites, including xanthorrhizol derivative, 1-hydroxy-1,7-bis(4-hydroxy-3-methoxyphenyl)-(6E)-6-heptene-3,4-dione, valine, luteolin, zedoardiol, β-turmerone, selina-4(15),7(11)-dien-8-one, zedoalactone B and germacrone, with the antioxidant and α-glucosidase inhibition activities, whereas curdione and 1-(4-hydroxy-3,5-dimethoxyphenyl)-7-(4-hydroxy-3-methoxyphenyl)-(lE,6E)-1,6-heptadiene3,4-dione were correlated with α-glucosidase inhibitory activity.

    NOVELTY AND SCIENTIFIC CONTRIBUTION: C. caesia rhizome and leaf extracts contained phenolic compounds and had varies antioxidant and α-glucosidase inhibitory capacities. These findings strongly suggest that the rhizomes of C. caesia are an invaluable natural source of active ingredients for applications in pharmaceutical and food industries.

  11. Yussof NS, Ping TC, Boon TT, Utra U, Ramli ME
    Food Technol Biotechnol, 2023 Mar;61(1):39-50.
    PMID: 37200792 DOI: 10.17113/ftb.61.01.23.7538
    RESEARCH BACKGROUND: Various approaches have been used to present functional lipids including lycopene in a palatable food form to consumers. However, being highly hydrophobic, lycopene is insoluble in aqueous systems and has a limited bioavailability in the body. Lycopene nanodispersion is expected to improve the properties of lycopene, but its stability and bioaccessibility are also affected by emulsifier type and environmental conditions such as pH, ionic strength and temperature.

    EXPERIMENTAL APPROACH: The influence of soy lecithin, sodium caseinate and soy lecithin/sodium caseinate at 1:1 ratio on the physicochemical properties and stability of lycopene nanodispersion prepared using the emulsification-evaporation methods before and after treatment at different pH, ionic strength and temperature were investigated. The in vitro bioaccessibility of the nanodispersions was also studied.

    RESULTS AND CONCLUSION: Under neutral pH conditions, nanodispersion stabilized with soy lecithin had the highest physical stability and the smallest particle size (78 nm), the lowest polydispersity index (PDI) value (0.180) and highest zeta potential (-64 mV) but the lowest lycopene concentration (1.826 mg/100 mL). Conversely, nanodispersion stabilized with sodium caseinate had the lowest physical stability. Combining the soy lecithin with sodium caseinate at 1:1 ratio resulted in a physically stable lycopene nanodispersion with the highest lycopene concentration (2.656 mg/100 mL). The lycopene nanodispersion produced by soy lecithin also had high physical stability under different pH range (pH=2-8) where the particle size, PDI and zeta potential remained fairly consistent. The nanodispersion containing sodium caseinate was unstable and droplet aggregation occurred when the pH was reduced close to the isoelectric point of sodium caseinate (pH=4-5). The particle size and PDI value of nanodispersion stabilized with soy lecithin and sodium caseinate mixture increased sharply when the NaCl concentration increased above 100 mM, while the soy lecithin and sodium caseinate counterparts were more stable. All of the nanodispersions showed good stability with respect to temperature changes (30-100 °C) except for the one stabilized by sodium caseinate, which exhibited an increased particle size when heated to above 60 °C. The combination of soy lecithin and sodium caseinate was found to increase the bioaccessibility of the lycopene nanodispersion. The physicochemical properties, stability and extent of the lycopene nanodispersion digestion highly depend on the emulsifier type.

    NOVELTY AND SCIENTIFIC CONTRIBUTION: Producing a nanodispersion is considered one of the best ways to overcome the poor water solubility, stability and bioavailability issues of lycopene. Currently, studies related to lycopene-fortified delivery systems, particularly in the form of nanodispersion, are still limited. The information obtained on the physicochemical properties, stability and bioaccessibility of lycopene nanodispersion is useful for the development of an effective delivery system for various functional lipids.

  12. Ab Rashid S, Tong WY, Leong CR, Tan WN, Lee CK, Anuar MR, et al.
    Food Technol Biotechnol, 2023 Jun;61(2):151-159.
    PMID: 37457903 DOI: 10.17113/ftb.61.02.23.7595
    RESEARCH BACKGROUND: The presence of Yersinia enterocolitica on raw food products raises the concern of yersiniosis as most of the berries are consumed raw. This is a challenging issue from the food safety aspect since it could increase the occurrence of foodborne diseases among humans. Thus, it is crucial to implement an effective sanitation before the packaging.

    EXPERIMENTAL APPROACH: This study aims to synthesize and characterize thymol-loaded polyvinyl alcohol (Thy/PVA) nanoparticles as a sanitizer for postharvest treatment of blueberries. Thy/PVA nanoparticles were characterized by spectroscopic and microscopic approaches, prior to the analyses of antimicrobial properties.

    RESULTS AND CONCLUSIONS: The diameter size of the nanoparticles was on average 84.7 nm, with a surface charge of -11.73 mV. Based on Fourier transform infrared (FTIR) measurement, the Thy/PVA nanoparticles notably shifted to the frequency of 3275.70, 2869.66, 1651.02 and 1090.52 cm-1. A rapid burst was observed in the first hour of release study, and 74.9 % thymol was released from the PVA nanoparticles. The largest inhibition zone was displayed by methicillin-resistant Staphylococcus aureus (MRSA), followed by Y. enterocolitica and Salmonella typhi. However, amongst these bacteria, the inhibition and killing of Y. enterocolitica required a lower concentration of Thy/PVA nanoparticles. The treatment successfully reduced the bacterial load of Y. enterocolitica on blueberries by 100 %.

    NOVELTY AND SCIENTIFIC CONTRIBUTION: Thymol is a plant-based chemical without reported adverse effects to humans. In this study, by using the nanotechnology method of encapsulation with PVA, we improved the stability and physicochemical properties of thymol. This nanoparticle-based sanitizer could potentially promote the postharvest microbiological safety of raw berries, which may become an alternative practice of food safety.

  13. Abrahim NN, Aminudin N, Abdul-Rahman PS
    Food Technol Biotechnol, 2023 Jun;61(2):191-201.
    PMID: 37457905 DOI: 10.17113/ftb.61.02.23.7802
    RESEARCH BACKGROUND: Ficus deltoidea (mistletoe fig) is a shrub well known among locals in Malaysia primarily for its treatment of toothaches, colds and wounds. The aim of this study is to determine the potential of leaves, sourced from three different varieties of F. deltoidea, to exhibit antioxidant activity, a reduction of lipid concentration, and protein expression in steatosis-induced liver cell lines.

    EXPERIMENTAL APPROACH: The leaves of three F. deltoidea varieties, namely Ficus deltoidea var. angustifolia, Ficus deltoidea var. trengganuensis and Ficus deltoidea var. kunstleri, were subjected to water extraction. The resulting crude extracts were fractionated using water and ethyl acetate. Palmitic acid was used to induce lipid accumulation (steatosis) in human liver (WRL68) cells, before all the samples were tested for their lipid-reducing activity. Several proteomic approaches were incorporated. The changes in protein expression were determined using 2-dimensional gel electrophoresis separation, whereas identification of our protein spots of interest was carried out via matrix-assisted laser desorption/ionization time-of-flight.

    RESULTS AND CONCLUSIONS: Ficus deltoidea var. kunstleri alone demonstrated the ability to reduce lipids at the highest tested concentration (200 µg/mL) and was, therefore, used for subsequent experiments. Treatment with Ficus deltoidea var. kunstleri was found to restore redox status by increasing superoxide dismutase and glutathione peroxidase amounts and decreasing malondialdehyde formation. Six proteins were successfully identified; these were heat shock protein beta-1 (HSPB1), proteasome subunit alpha type 1 (PSMA1), glutathione S-transferase omega 1 (GSTO1), peroxiredoxin-1 (PRDX1), histone H2B (HIST1H2BD) and ubiquitin c-terminal hydrolase L3 (UCHL3). Through bioinformatics analysis, it was found that these proteins were significantly involved in specific pathways such as oxidative stress (PRDX1 and GSTO1), protein homeostasis (HSPB1) and degradation (UCHL3 and PSMA1).

    NOVELTY AND SCIENTIFIC CONTRIBUTION: F. deltoidea pretreatment was shown to reduce lipid accumulation, thus improving the redox status and protein homeostasis. This suggests the role of F. deltoidea as a preventive mechanism in non-alcohol fatty liver disease.

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