The Impact of the Level of the Intestinal Short Chain Fatty Acids in Inflammatory Bowel Disease Patients Versus Healthy Subjects

The aim of this study was to determine the changes of short chain fatty acids (SCFAs) in faeces of inflammatory bowel disease (IBD) patients compared to healthy subjects. SCFAs such as pyruvic, lactic, formic, acetic, propionic, isobutyric and butyric acids were analyzed by using high performance liquid chromatography (HPLC). This study showed that the level of acetic, 162.0 µmol/g wet faeces, butyric, 86.9 µmol/g wet faeces, and propionic acids, 65.6 µmol/g wet faeces, decreased remarkably in IBD faecal samples when compared with that of healthy individuals, 209.7, 176.0, and 93.3 µmol/g wet faeces respectively. On the contrary, lactic and pyruvic acids showed higher levels in faecal samples of IBD than in healthy subjects. In the context of butyric acid level, this study also found that the molar ratio of butyric acid was higher than propionic acid in both faecal samples. This might be due to the high intake of starch from rice among Malaysian population. It was concluded that the level of SCFAs differ remarkably between faecal samples in healthy subjects and that in IBD patients providing evidence that SCFAs more likely play an important role in the pathogenesis of IBD

Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts

Response surface methodology (RSM) was employed for optimising the formulation and processing parameters of red cabbage-roselle mixed drink. In this study, four independent variables namely red cabbage-roselle extracts concentration (30 to 70%), stingless honey concentration (1–10%), pasteurisation temperature (70–90°C), and pasteurisation time (30–300 s) were studied in order to determine the effect of the formulation (ingredients) and processing parameters towards the colour and anthocyanins content of the mixed drinks. Thirty different experimental combinations generated by RSM design were studied on the responses i.e. colour values (L*, a*, b*) and total anthocyanin content of red cabbage-roselle mixed drink. The optimal formulation and processing condition were obtained with a 70% combination of red cabbage-roselle extracts concentration and 1% of stingless honey concentration, with pasteurisation temperature, and time of 70.01°C and 284.07 s, respectively. In order to verify the models, the experimental values were compared with the predicted values to check the adequacy of the models. The experimental values were found to be in agreement with those predicted, thus, indicating the suitability of the models used by RSM to optimise the formulation and processing parameters of mixed drinks made from red cabbage and roselle extracts

Crude oil yield and properties of rice bran oil from different varieties as affected by extraction conditions using soxhterm method

The current study was employed to investigate the effect of solvent type, extraction time and bran ratio on the rice bran oil (RBO) properties from three varieties of rice bran namely Bario, lowland and upland rice. RBO was extracted by using soxtherm extraction method using methanol solvent at different extraction time (3, 4 and 5 h) and bran ratio (10, 20 and 30 g). Free fatty acid (FFA), total phenolic content (TPC) and antioxidant properties were assessed. Solvent that has low polarity exhibited the attraction of polar component of oil with the highest yield by ethanol (16.16%), followed by methanol (15.38%). FFA contents occurred higher in lowland types of rice bran in all types of solvents at P<0.05 with ethanol (12.73%), methanol (11.96%) and hexane (11.13%), while the total phenolic content and antioxidant properties were influenced by the types of rice bran and solvents used for extracting components out of the bran. The highest phenolic content in the crude oil was extracted using ethanol in lowland (0.509 mg/ml), and the lowest was extracted by hexane in Bario (0.061 mg/ml). The highest antioxidant activity was observed in RBO extracted using methanol of lowland (73.74%) and RBO extracted using ethanol of upland (73.65%), while the lowest were observed in RBO extracted using hexane. The different types of solvent have the significant impact on the crude oil yield and properties of crude oil extracted

Quality evaluation of imitation chicken nuggets from grey oyster mushroom stems and chickpea flour

This study was conducted to evaluate the quality of imitation chicken nuggets or ICNs formulated with grey oyster mushroom stems and chickpea flour. Four formulation of ICNs were prepared with the percentage of mushroom stems to chickpea flour were: A (60%:10%), B (55%:15%), C (50%:20%), and D (45%:25%). A commercial brand of chicken nugget was chosen as control experiment. All nuggets were analysed for nutritional and cooking properties as well as consumer preference. Results found that protein, fat, and carbohydrate contents of all ICNs were significantly lower (p<0.05) than control chicken nugget. However, the moisture, and crude fibre of all ICNs were significantly higher (p<0.05) than control chicken nugget. Results also showed that ICNs were significantly lower (p<0.05) in cooking loss but were significantly higher (p<0.05) in cooking yield and moisture retention than control chicken nugget. Hedonic test found that consumers did significantly prefer (p<0.05) control chicken nugget compared to all ICNs in attributes chicken aroma, texture, juiciness, taste, and overall acceptance as expected. The ICN B which contained 55% of grey oyster mushroom stems and 15% chickpea flour was the most preferred by consumers in term of texture, juiciness, taste, and overall acceptance compared to all ICNs. This findings suggested that grey oyster mushroom stems and chickpea flour have a great potential as alternative ingredients in ICNs formulation

Comparative proximate composition of Malaysian fermented shrimp products

Two different types of fermented shrimps locally known as belacan and cincaluk are amongst the most common fermented products consumed in Malaysia. Proximate composition of these products were analysed which include moisture, ash, protein, and fat. Total carbohydrate was calculated using difference of the value of each nutrient. Water activity, salt concentration, pH, and colour of each product were also measured for both fermented shrimp product. Results revealed that cincaluk has higher moisture, protein, ash, carbohydrate content, and water activity but lower content of sodium and pH value in comparison to belacan. The results for both products are also comparable with the other types of fermented shrimp products from different country, respectively

Antioxidant activity of plants methanolic extracts containing phenolic compounds

The presence of natural antioxidant in plants is well known. This paper reports the antioxidative activities of some methanolic plant extracts namely ‘ulam raja’ (Cosmos caudatus), ‘kesum’ (Polygonum minus), ‘selom’ (Oenanthe javanica), ‘pegaga’ (Centella asiatica) and ‘curry leaf’ (Murraya koenigii). The analysis carried out was total phenolic content, ferric reducing power, ferric thiocyanate (FTC) and thiobarbituric acid (TBA) tests. From the analyses, M. koenigii had the highest yieldextraction (1.65%), highest total phenolic content (38.60 mg TAE/ 100 g fresh weight) and antioxidant activity (70.60%) using FTC method. Increasing the concentration of the extracts resulted in increased ferric reducing antioxidant power for all methanolic extracts tested. TBA analysis showed that C. caudatus extract had the highest antioxidant effect. Total phenolic content had positive correlation with antioxidant capacity (r = 0.451). This shows that the plants, especially M. koeniigi, may be potent source of natural antioxidants