Nutritional status and physical activity of users and non-users of dietary supplements in Kota Kinabalu

The use of dietary supplements to improve nutritional status or health has become a trend and the increasing use of dietary supplements has also been reported. However, studies on dietary supplements in the context of food intake is limited in Kota Kinabalu. Here, we aimed to compare nutritional status and physical activity between users and non-user of dietary supplements. Crosssectional study was conducted in an area with a working women population in Kota Kinabalu, Sabah and IBM SPSS 26 was performed to analyze the data. A total of 276 participants involved in this study. Results of this study found that 32.2% were dietary supplement users and most of them took Vitamin C (27.9%) supplements. There were no significant differences between users and non-users in their anthropometry, dietary intake of calories, fat, carbohydrates, protein and iron before supplements were added in their food but intake of vitamin C, protein and calcium were more significant among users after supplement were added. Dietary supplement users also were more active compared to non-users. It is shown that users and non-users of dietary supplement varied in their physical activity and intake of certain nutrients. This provides more evidence of the importance of taking these factors into consideration when interpreting study participants’ self-reported dietary intake information

Effects of type-2 resistant starch (high-amylose maize starch) on the glycemic index of chinese steamed buns and its influence on glycemic response in healthy human subjects

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for carbohydrate. This study aimed to determine the effects of resistant starch (RS) known as high-amylose maize starch (HM) as wheat flour substitute in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subjects. In the single-blind cross-over experimental trial, subjects (female, n=15) consuming 30% HM (HM30) composite CSB had significantly lower postprandial blood glucose response compared with control consuming CSB (without HM) within 2 hours after ingestion of both samples. Compared with control CSB, HM30 produced lower glycemic response with a mean iAUC of 105.2 mmol x min/L. The mean iAUC of control CSB was 186.1 mmol x min/L. The low GI property of HM30 stabilized the blood glucose concentration level and did not cause sudden rapid increase in blood glucose concentration similar to high-GI reference food and medium-GI control CSB

The Association Between Body Composition, Blood Pressure, Fasting Blood Glucose, Lipid Profile and Iron Profile Among Overweight/ Obese University Students

Evidence from epidemiological studies of association between body composition, blood pressure and metabolic parameters in overweight/obese individuals is of public health interest. This study aimed to determine the association between body composition, blood pressure, fasting blood glucose, lipid profile and iron profile among overweight/obese university students. A total of 28-university students consented to participate in the study. Participants were measured for body composition (body fat percentage and visceral fat percentage) height, weight, waist circumference and blood pressure. Participants’ venous blood samples were analysed for fasting blood glucose level, lipid profile and iron profile. Statistical analysis of data used IBM SPSS statistics. Results were presented as mean and standard deviation. Independent sample t-tests or MannWhitney tests were used to determine the P-value of variables. Pearson correlation or Spearman rho were used in determining the association between variables. Study findings showed significant difference in height (p=0.000), body fat percentage (p=0.000), systolic blood pressure (p=0.000), HDL-cholesterol (p=0.029), iron (p=0.000), UIBC (p=0.001), saturation (p=0.000), ferritin (p=0.000) between males and females. Body mass index positively correlated with diastolic blood pressure (p=0.001). Body fat percentage negatively correlated with HDL-cholesterol (p=0.002). Visceral fat percentage positively correlated with diastolic blood pressure (p=0.002). Systolic blood pressure positively correlated with ferritin (p=0.001). Diastolic blood pressure positively correlated with triglycerides (p=0.001), iron (p=0.020), saturation (p=0.023), and ferritin (p=0.015), but negatively correlated with HDL-cholesterol (p=0.002), UIBC (p=0.027) and transferrin (p=0.015). In conclusion, this study found an association between body composition, blood pressure, fasting blood glucose, lipid profile and iron profile among university students

Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns

Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its effect on the rheological and physicochemical properties, nutritional values, in vitro starch digestibility and estimated glycaemic index (eGI) properties of CSBs were determined. High HM incorporation levels increased RS and dietary fibre contents and reduced the pasting viscosities and calorific values of CSBs. The addition of HM-enriched RS also affected total starch content and eventually resulted in the decreased susceptibility of starch to digestive enzymes in vitro. The decrement in starch hydrolysis rate markedly reduced the eGI of HM-containing CSBs. The incorporation of 25% HM into CSBs (eGI = 68.45) could be applicable in developing a nutritious and medium-eGI CSB without jeopardising desirable physical attributes

Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for digestible carbohydrate. This study examined the effect of compositing RS (high-amylose maize starch (HM)) as wheat flour substitute (30%) in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subject. In this single-blind and cross-over experimental trial, a total of 15 female participants (mean age = 31.5 ± 3.9) were randomly assigned to receive CSB containing 30% HM (HM30) or control CSB (without HM) with their blood glucose were recorded throughout the test. The blood glucose concentrations recorded for HM30 were significantly lower than control CSB at 15 min (6.03 vs. 7.04 mmol/L, p = 0.041), 30 min (6.93 vs. 7.76 mmol/L, p = 0.021), 45 min (6.21 vs. 7.55 mmol/L, p = 0.032), 60 min (5.68 vs. 6.26 mmol/L, p = 0.038), and 90 min (5.08 vs. 5.73 mmol/L, p = 0.022). The 2-h postprandial glucose was significantly lower in HM30 (iAUC = 105.2 mmol x min/L) than the control (186.1 mmol x min/L). The low GI property of HM30 (GI = 39.11 ± 5.6) did not cause sudden rapid increase in blood glucose concentration as observed in medium-GI control CSB (GI = 69.18 ± 9.8). This study suggests that adding 30g of HM decreased the glycemic index of CSB in healthy female adult

A review on nutrients, phytochemicals, and health benefits of green seaweed, caulerpa lentillifera

Caulerpa lentillifera is a type of green seaweed widely consumed as a fresh vegetable, specifically in Southeast Asia. Interestingly, this green seaweed has recently gained popularity in the food sector. Over the last two decades, many studies have reported that C. lentillifera is rich in polyunsaturated fatty acids, minerals, vitamins, and bioactive compounds that contribute many health benefits. On the other hand, there is currently hardly any article dedicated specifically to C. lentillifera regarding nutritional composition and recent advancements in its potential health benefits. Hence, this study will summarise the findings on the nutritional content of C. lentillifera and compile recently discovered beneficial properties throughout the past decade. From the data compiled in this review paper, it can be concluded that the nutrient and phytochemical profile of C. lentillifera differs from one region to another depending on various external factors. As a result, this paper will offer researchers the groundwork to develop food products based on C. lentillifera. The authors of this paper are hopeful that a more systematic review could be done in the future as currently, existing data is still scarce

A review on functional and nutritional properties of noni fruit seed (Morinda citrifolia L.) and its oil

Noni (Morinda citrifolia L.) is native to the Polynesian and recognized in the tropical and subtropical countries as a sustainable crop with feasible commercial applications. It has been reported that the interest in developing noni plant as a novel source of bioactive compounds are increasing by the day. This review describes the safety, nutritional values, and the properties of noni seed oil (NSO) with potential industrial uses. In particular, the bioactive compounds, anti-nutrients, antioxidant activity, and IC50 values of noni seed and the chemical composition of NSO are also described. NSO has high contents of polyunsaturated fatty acids, total phytosterols and tocopherols that could be better choices for patients with high cholesterol and cardiovascular diseases. Extracts of noni seed have been shown to possess bioactive compounds that exhibit antioxidant, anti-mutagenic, anti-tumor, anti-inflammatory, anti-allergic, anti-viral, anti-fungal, anti-microbial, and anti-carcinogenic properties. Bioactive compound-rich noni fruit seed could be a potential source of functional foods. Moreover, noni seeds could be a valuable new source of vegetable oil because of its nutritional properties and non-toxic nature along with the increasing supply of seeds as by-products from noni juice industry. Comprehensive studies are needed on NSO to explore more potential product development. Moreover, further study is needed on the development of nutraceutical food products from noni seed by-products

Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder

This study was conducted to determine the proximate composition, total dietary fibre, antioxidant activities and total phenolic content of wood ear mushroom and instant noodles incorporated with 5% of the mushroom powder. The proximate composition of wood ear mushroom powder was 9.76 %, 2.40 %, 7.52 %, 0.15 %, 48.06 %, 69.43 % for moisture, ash, protein, fat, crude fibre, carbohydrate, and total dietary fibre, respectively. The incorporation of wood ear mushroom powder had significant (p=0.000) effect on the proximate composition of the instant noodles where it significantly affects the moisture and improved the ash, protein, total dietary fibre, and antioxidant activities. The proximate composition of 5% wood ear mushroom noodles was 10.20% moisture, 2.87% ash, 12.32% protein, 0.22% fat, 5.68% crude fibre and 72.14% carbohydrates while the total dietary fibre was 12.89%. The DPPH inhibition and reducing power capacity was due to the increase of total phenolic content 1.19 mg/ml per GAE in modified instant noodles. In conclusion, the addition of wood ear mushroom powder could have potential health benefits

Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns

Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its effect on the rheological and physicochemical properties, nutritional values, in vitro starch digestibility and estimated glycaemic index (eGI) properties of CSBs were determined. High HM incorporation levels increased RS and dietary fibre contents and reduced the pasting viscosities and calorific values of CSBs. The addition of HM-enriched RS also affected total starch content and eventually resulted in the decreased susceptibility of starch to digestive enzymes in vitro. The decrement in starch hydrolysis rate markedly reduced the eGI of HM-containing CSBs. The incorporation of 25% HM into CSBs (eGI = 68.45) could be applicable in developing a nutritious and medium-eGI CSB without jeopardising desirable physical attributes

Enhancing enzymatic resistance of green Saba banana flour by pullulanase debranching and autoclave-cooling treatment

Flour or starch with low digestibility has long known to demonstrate beneficial physiological effects to human health. Various methods had been employed to enhance the indigestible starch content of the starch/flour from various botanical origin. In the present study, green Saba banana flour was subjected to pullulanase debranching and autoclave-cooling cycles with the aim to investigate the influence on its resistance toward digestion. These two treatments in general resulted in greater enzymatic resistance of the flour but affected the digestion profile of the flour in different way. Debranching produced more amylose and hence promoted formation of highest resistant starch (RS) in the flour (p<0.05). On the other hand, autoclave-cooling treatment, either alone or in combination with pullulanase debranching were predominantly effective in enhancement of SDS content (p<0.05). When combined with autoclave-cooling treatment, debranched resultant RS was partially degraded and converted to SDS. Even though the enzymatic resistance of green Saba banana flour was improved by the treatments employed, the glycaemic index (GI) of the modified flours was still considerably high. Future work to further increase the enzymatic resistance of green Saba banana flour, with the aim to lower the GI is still necessary