The role of fermentable carbohydrates on appetite regulation in humans

This thesis investigates the ability of fermentable carbohydrates to stimulate anorectic gut hormones, which in turn reduce appetite and body weight. Fermentable carbohydrates have been shown to suppress food intake and body weight in rodents via the release of satiety hormones, glucagon-like peptide 1 (GLP-1) and peptide-YY (PYY). However, evidence of the effect of fermentable carbohydrates on modulating body weight in humans is contradictory. In this thesis, supplementing oligofructose over eight weeks has been shown to significantly reduce hunger and increase PYY secretion in overweight volunteers. However, there was no suppression on energy intake or body weight when compared with cellulose supplementation. Studies in rodents also suggested that reductions in food intake and body weight following intake of fermentable carbohydrates are associated with activation in the central nervous system. In contrast, oligofructose supplementation in this study had no significant effect on reducing activation in pre-selected brain reward regions in response to visual food cues, as measured by functional MRI. Surprisingly, the activation in these brain regions was reduced by cellulose intake. The negative findings from the oligofructose study may be due to insufficient concentrations of short chain fatty acids (SCFAs) in the colon. SCFAs, the fermentation end-products of ingested fermentable carbohydrates are thought to play a significant role in modifying energy homeostasis by stimulating PYY and GLP-1 from enteroendocrine L-cells in the colon. By applying a novel method of delivering propionate to the colon using a propionate carrier molecule (PCM), it has been shown that supplementation with PCM in healthy lean volunteers reduced hunger and energy intake in pilot studies via elevated PYY secretion. PCM also has a dose-dependent appetite inhibiting effect. The preliminary results in this thesis open up an interesting possibility of the development of the PCM as a dietary supplement to aid weight loss

Ciri-ciri fizikokimia, aktiviti antioksida dan indeks glisemik produk minuman berasaskan buah-buahan yang disebutkan dalam Al-Quran

Sejak akhir-akhir ini, trend pengambilan produk makanan berasaskan buah-buahan yang disebutkan dalam al-Quran (PMBQ) semakin meningkat dalam kalangan Muslim Malaysia. Produk-produk makanan ini didakwa mempunyai kesan yang baik untuk kesihatan seperti buah-buahan sebenar. Walaubagaimanapun, bukti saintifik yang menyokong dakwaan ini amat berkurangan. Kajian ini dijalankan untuk menentukan ciri-ciri fizikokimia, aktiviti antioksida dan indeks glisemik (IG) lima produk jus campuran PMBQ tempatan. Sampel dianalisis untuk pH, warna, kelikatan, jumlah pepejal larut dan asid askorbik. Aktiviti antioksida ditentukan menggunakan asai 2,2-difenil-1-pikrilhidrazil and kuasa antioksida penurunan ferik. Jumlah kandungan fenolik (JKF) juga diukur. IG ditentukan menggunakan kaedah pencucukan jari. Keputusan menunjukkan bahawa produk kajian mempunyai pH, warna dan kelikatan yang boleh diterima. Walaubagaimanapun, aktiviti antioksida dan JKF produk adalah rendah berbanding dengan jus buah-buahan segar. Hanya Produk C mempunyai IG yang rendah (45.4) manakala produk lain mempunyai nilai IG yang tinggi (>70). Kesimpulannya, produk kajian mempunyai ciri-ciri fizikokimia yang baik. Namun begitu, kualiti pemakanannya tidak sama seperti buah-buahan sebenar, yang mungkin dipengaruhi oleh pemprosesan makanan. Individu terutamanya pesakit diabetes dinasihatkan untuk berhati-hati dengan produk-produk seperti ini kerana ia boleh meningkatkan paras glukosa darah. Sebaliknya, pengambilan buah-buahan asli adalah pilihan yang lebih baik dalam pengawalan kesihatan

Ethnic differences in bone health status and its association with calcium intake, physical activity and body mass index among Malaysian older adults from Bangi and Kajang, Selangor, Malaysia

The increase in sedentary activity among older adults could result in lowering bone mineral density (BMD), thus increasing the risk of osteoporosis. Physical activity and adequate dietary calcium intake (DCI) are important to optimize bone health. Therefore, this study was conducted to determine ethnic differences in bone health status (BHS) and to investigate the association between lifestyle factors and BHS among Malaysian older adults. A total of 120 older adults aged between 60 to 84 years old of three major ethnicities residing in Bangi and Kajang, Selangor, Malaysia were recruited in this cross-sectional study. They were asked to fill out food frequency questionnaire and the international physical activity questionnaires for the quantification of DCI and physical activity level (PAL) assessments. BMD was quantified using QUS-2 Calcaneal Ultrasonometer. The results showed that the Chinese participants had significantly lower body mass index (BMI) (p<0.001) than their counterparts. Malay participants had significantly higher DCI (p=0.027) compared to other groups. However, none of the participants met the recommended daily intake of calcium (1000 mg/day). The Indian participants had significantly higher (p=0.007) PAL compared to the Malay and Chinese groups. BMD analysis showed that the Chinese have significantly lower (p=0.001) T-scores (-0.54 ± 1.35) compared to Malay (0.78 ± 1.72) and Indian (0.61 ± 1.91), respectively. BMI and DCI were positively correlated with BMD (correlation coefficient, r= 0.320, p<0.001; r=0.383, p<0.001, respectively). In conclusion, the reduced BMI among the Chinese and DCI among all Malaysian older adults need to be concerned and addressed immediately. Future intervention programs should be focusing on optimizing DCI, not only among the older adults but should be emphasized and initiated at younger ages to prevent osteoporosis during old age

Effect of different hydrolysis time and enzymes on chemical properties, antioxidant and antihyperglycemic activities of edible bird nest hydrolysate

Edible bird nest (EBN) is a dried glutinous secretion from the salivary glands of swiftlet species commonly found in the Southeast Asian region, including Malaysia. It is consumed traditionally by the Chinese as food delicacy and also considered as an important ingredient in traditional Chinese medicine for its beneficial health effects. The aim of this study was to evaluate the effect of enzymatic hydrolysis using alcalase, papain and papaya juice hydrolyze at 0.5 to 3 hr on the degree of hydrolysis (DH), protein solubility, concentration of reducing sugar, antioxidant and anti-hyperglycemic activity. In general, an increase in hydrolysis time increases the DH and soluble protein digestion rate. However, the concentration of reducing sugar was not affected by hydrolysis time. The solubility of proteins was highest for alcalase and papain at 3 h, while papaya juice at 2 h. Papain showed the highest antioxidant activity in 1 and 2 h of hydrolysis time whereas at 3 h, results for both papain and alcalase were higher compared to papaya juice. Result of anti-hyperglycemic activity showed that only EBN hydrolyzed using papaya juice has positive activity. Based on this study, enzymatic hydrolysis had improved the functional properties of EBN and results showed the potential of EBN to be developed as natural antioxidants and anti-hyperglycemic agents

Breakfast consumption patterns, knowledge, attitude, practice and barriers among Malaysian university students

Breakfast is the most important meal of the day. However, university students tend to skip breakfast due to their hectic lifestyles. Therefore, the patterns, knowledge, attitude, practice (KAP), and barriers of breakfast consumption were investigated in this study via questionnaires among 396 students of Universiti Kebangsaan Malaysia. Results showed that only 35.9% of students had breakfast between 6 to 7 days per week. Chinese students had a significantly higher (p<0.001) breakfast consumption compared with other groups. These results were consistent with the KAP scores in which Chinese students had the highest scores compared to their counterparts. However, the overall KAP scores were still at moderate levels with significant (p<0.001) positive correlations were found between knowledge and attitude (r=0.421), knowledge and practice (r=0.166), and attitude and practice (r=0.443). Malay students acknowledged the high cost of breakfast as a significant (p=0.03) barrier for breakfast consumption compared to other groups. No significant difference (p>0.05) was shown in other parameters. In conclusion, the frequency of breakfast consumption among the students was still low. The focus should be emphasized on practical strategies to address the barrier and encourage behavioral change for the students

Malaysian ready-to-eat cooked dishes: consumption patterns among adults and nutrient composition of selected highly consumed dishes

Malaysian main dishes have been related to high carbohydrate and protein contents, and lack of vegetables. However, consumption patterns and nutrient composition of these types of dishes were scarcely reported. This study was conducted to determine consumption patterns and nutrient composition of Malaysian ready-to-eat cooked dishes. Consumption patterns were assessed using a food frequency questionnaire among 432 adults. The nutrient composition of the eight selected highly consumed dishes was determined by proximate analysis. The results showed that from 89 listed ready-to-eat cooked dishes, four dishes had moderate consumption levels, which were fried bihun (36.9), nasi lemak (34.7), roti canai (33.1) and Pattaya fried rice (30.2). The rest of the dishes had low consumption levels (<29.9). The nutrient composition was significantly different (p<0.05) between the dishes. Chinese fried rice had the highest carbohydrate content (33.65±8.04%) whilst chicken burgers had the highest protein (7.57 ± 0.63%), fat (11.02 ± 1.27%) and energy (235.43 ± 7.68 kcal) contents. No dishes were found to have a crude fibre content of more than 1.0%. In conclusion, Malaysian adults had a controllable consumption of local ready-to-eat cooked dishes as most of the dishes were consumed in low quantities. Nutrient compositions of dishes from this study are suggested to be added in Malaysian Food Composition Database for future reference of authorities and public for diet planning

Elemental Assessments in Paddy Soil for Geographical Traceability of Rice from Peninsular Malaysia

This investigation aimed to establish the geographical traceability of Malaysian rice by assessing the elemental composition in paddy soil. Multi-element determination in combination with a chemometric approach was applied to evaluate the elemental concentrations of paddy soil from granaries cultivated with the same rice variety and to assess the relationship between elements in the soil and rice (SAR) system. A total of 29 elements (aluminum, arsenic, barium, bromine, calcium, chlorine, cobalt, chromium, cesium, europium, iron, gallium, hafnium, potassium, lanthanum, lutetium, magnesium, manganese, sodium, rubidium, antimony, scandium, samarium, thorium, titanium, uranium, vanadium, ytterbium and zinc) were successfully determined in paddy soil from Kedah, Selangor and Langkawi by neutron activation analysis. A significant difference (P < 0.05) between 18 elements in the soil samples was obtained. The chemometric approaches of principal component and linear discriminant analyses demonstrated clear discrimination and highly corrected classification (100%) of the soil samples. A high classification (98.1%) was also achieved by assessing 10 elements (aluminum, arsenic, bromine, chlorine, potassium, magnesium, manganese, sodium, rubidium and zinc), which similarly applied to rice geographical origin determination. Similar elements in SAR were also observed for differences in the pattern of correlation and bioaccumulation factor between the granaries. Furthermore, the generalized Procrustes analysis showed a 98% consensus between SAR and clear differences between the studied regions. The canonical correlation analysis demonstrated a significant correlation between the chemical profile of SAR (r2 = 0.88, P < 0.001). Therefore, the current work model provides a reliable assessment to establish rice provenance

Students and money management behavior of a Malaysian public university

This study aims to investigate whether financial literacy, parental socialization, peer influence and self-control have a significant impact on money management among students of a Malaysian public university. In most settings, the studies on the determinants of personal saving behavior among university students focus on personality factors, attitudes toward money and possessions, and financial knowledge as predictors of money management behavior. Primary data are collected using a self-administered questionnaire with the samples comprised 186 students. The findings show that all the financial literacy and parent socialization have a positive relationship with money management; meanwhile, peer influences and self-control have a negative relationship with money management. This is because the majority of students admit they cannot control their self in managing their money. In this study, parent socialization has a significant relationship with money management which signifies that parents are playing essential roles in ensuring their children to establish money management. In practical, this study can contribute to the parents in providing their children to foster sound money management. Besides, Perbadanan Tabung Pendidikan Tinggi Nasional (National Higher Education Fund Corporation) PTPTN should monitor the loan, and management process and arrange motivational program so that students can more focus on the educational expense

Physicochemical and sensory properties of chicken nugget fortified with bamboo shoots powder

Bamboo shoots consist of bioactive compounds such as flavonoids, vitamins and minerals which has potential to be used as functional ingredient in the development of functional food product. However, its physicochemical and sensory properties are still questionable once incorporated into food products. In this study, chicken nuggets added with different levels of bamboo shoot powder (0% as control, 3%, 6% and 9%) were produced. This study aims to analyse physicochemical and sensory properties of the fortified chicken nugget. The colour analysis of inside chicken nugget were observed and the value was ranged from 54.98 to 65.48 (L-value), -0.02 to 0.95 (avalue) and 11.19 to 18.77 (b-value) respectively. The crust colour were ranged from 39.23 to 45.55 for L value, 2.39 to 8.43 for a value and 18.33 to 18.78 for b value respectively. Chicken nuggets with 6% bamboo shoot powder had the lowest work of shear/toughness (3.27 N/mm s), while the highest value was recorded in the control sample (6.26 N/mm s). Chicken nuggets with 6% bamboo shoot powder had the lowest value of firmness (0.64 N/mm), meanwhile the highest value was recorded in control treatment (1.39 N/mm). The proximate composition showed that fortified chicken nugget had a significant (p<0.05) increased in the amount of protein up to 21.67%, fibre was increased up to 2.18%, and carbohydrates content increased up to 12.68% from the control treatment. Significant (p<0.05) decreased in fat content was observed in chicken nugget from 8.16% in control treatment to 4.87% in 9% chicken nugget fortified with bamboo shoot powder. The highest score of all parameters for sensory properties in terms of appearance, colour, aroma, flavour and overall acceptability belongs to the control sample (6.36) which was ‘moderately like’, followed by chicken nugget fortified with 3% bamboo shoots powder (5.64) which was ‘slightly like’. From the result obtained, it can be concluded that fortifying chicken nuggets with bamboo shoot powder had increased the product's nutritional value and its acceptability was acceptable only up to 3% of fortification