Understanding Malaysian English (Manglish) jargon in social media

The advent of the internet, mobile communication and media has created a new form of language such as Slang, Emoticons, Hashtag and Abbreviation as well as a combination of several languages in one word. Some go to the extent of localizing foreign language. In Malaysia, a new trend of using social media language is called Manglish, a mix language of Malay and English words that are popularized by social media users. Based on initial findings, the use of Malaysian English (Manglish) jargon can lead to confusion and miscommunication between social media users of different generations. Even though there are various translation software available, no online Manglish Jargon translator is available at present. Therefore, this work proposes the development of Manglish Jargon Translator that will reduce the miscommunication gap between social media users of all ages. Interview and survey instruments were conducted to capture user requirement and as part of the Manglish Jargon validation process.  As a result, the Manglish Jargon translator was developed to further clarify Manglish Jargon terms, actual words, meanings and definitions.Keywords: Manglish, jargon, communication, social media, Malaysia

In vitro fermentation of Acacia senegal by fecal microbiota from lean donors to stimulate the growth of probiotic

Gum Arabic is believed to have many health benefits including prevention of gastrointestinal diseases. Prebiotic resist digestion in the upper gastrointestinal tract and allowed for stimulation of bacterial growth in the distal intestine and colon.The prebiotic properties of Acacia Senegal was studied using mixed cultures of human fecal bacteria from four lean individuals. The results obtained were compared with inulin as positive prebiotic control. Fermentation studies were carried out using anaerobic, pH-controlled faecal batch cultures, and the changes in the faecal microbial population were monitored at 0, 6, 12,24 and 36h by fluorescent in situ hybridization(FISH). Quantitative FISH results revealed that Bifidobacteriumspp. Bacteroidacea spp. and Lactobacillus spp. were selectively increased(P<0.05) after the fermentation of Acacia Senegal by the fecal microbiota.Clostridium spp.,even have showed slight increase in fermentation of Acacia Senegal and inulin but was not significant. The stimulation of growth of probiotic bacteria was accompanied by a high production of acetate acid.The fermentation of Acacia Senegal may help to improve health through stimulation of bacteria growth which led to production of acetate. This study provides proof for the prebiotic effectiveness of Acacia Senegal, and the result showed that it might have a prolongedbifidogenic effect, thus could prevent certain types of diseases

Retracted: Design of compound repository using NoSQL database (#5)

This article was withdrawn and retracted by the Journal of Fundamental and Applied Sciences and has been removed from AJOL at the request of the journal Editor in Chief and the organisers of the conference at which the articles were presented (www.iccmit.net). Please address any queries to [email protected]

Fermentation of gum arabic by gut microbiota using in vitro colon model

At birth, the human colon is rapidly colonized by gut microbes. Owing to their vast number and their capacity to ferment prebiotics, these gastrointestinal microbes act as an environmental factor that affects the host’s physiology and metabolism, particularly in the context of obesity and its related metabolic disorders. In this study, we investigate the effect of gum Arabic (Acacia senegal) as potential prebiotic on human microbiota from obese donors. The effect of Acacia senegal tested using anaerobic, pH-controlled faecal batch cultures system inoculated with human faeces to mimic the distal colon of obese subject. The microbial composition and production of microbial metabolites were monitored at 0, 6, 12, 24 and 36 h using fluorescent in situ hybridization (FISH). Acacia senegal was found to modulate the microbiota population, since it significantly increase the growth of Bifidobacterium and decrease the growth of Clostridium. These results identify Acacia senegal as an additional contributing factor to the gut microbiota of obese subjects

Future applications of apricot (Prunus armeniaca kaisa) ß galactosidase in dairy industry

The present study demonstrates the immobilization of β galactosidase from apricots (Prunus armeniaca kaisa) on an inexpensive concanavalin A layered cellulose-alginate hybrid gel. Immobilized β galactosidase retained 78% of the initial activity after crosslinking by glutaraldehyde. It exhibited greater fraction of activity at both acidic and basic pH, and showed broad spectrum temperature optimum as compared to free enzyme. Moreover, immobilized enzyme exhibited higher thermal stability at 60oC and retained 80% of the original enzyme activity in presence of 3% galactose. The crosslinked immobilized enzyme showed improved hydrolysis of lactose from milk and whey in batch processes at 50oC as well as in continuous reactors operated at flow rate of 20 mL/h and 30 mL/h even after one month. Moreover, crosslinked adsorbed β galactosidase retained 76% activity even after its sixth repeated use, thereby promoting its use for lactose hydrolysis in various dairy products even for longer durations