Knowledge, Attitude and Practices of Fruit Consumption among Female and Male Adolescents in Hulu Terengganu and Marang, Malaysia

The study aimed to determine the level of knowledge, attitude and practice of fruit consumption and their associations among female and male adolescents in Hulu Terengganu and Marang. This a crosssectional study involving 184 selected secondary school students in Hulu Terengganu and Marang, with 94 of them were female respondents and 90 were male. Data on socio-demographic, fruit consumption, knowledge, attitude and practices of fruit consumption were collected using validated questionnaire and food frequency questionnaire. Only 35.8 % of the respondents had adequate fruit consumption, 62.8% and 60.0% of female and male respondents had good knowledge, 63.8% and 60.0% of female and male respondents had good attitude and only 6.4% and 16.7% of female and male respondents had good practice. We also found a significant difference of practice in fruit consumption between male and female respondents (p<0.05). The result showed that there was positive significant correlations between knowledge and attitude as well as attitude and practices of fruit consumption (p<0.05). No correlation was reported between knowledge and practices of fruit intake. This showed that good attitude potentially improved knowledge and practice towards fruit consumption and vice versa. The results of this research showed that it is crucial to improve the main factors to influencie knowledge, attitude and practices of fruit consumption among adolescents

Chemical Composition and The Potential Biological Activities Of Piper Betel – A Review

Piper betel is a member of the family Piperaceae, commonly known as Sirih (Malaysia and Indonesia), Paan (India and Bangladesh), Betel (English) and Phlu (Thailand). It is widely found and grown in India, Sri Lanka, Malaysia, Indonesia, Philippines, other Southeast Asian and East African countries. Piper betel is widely used throughout the world even in modern days due to its known medicinal properties. Betel plant contains various biologically active compounds, which are responsible for its numerous pharmacological actions. The medicinal profile reveals Piper betel to have a high potential for treating many diseases and conditions. Further studies of betel plant are recommended to focus on the variety of metabolic activities in human, thus, improving its usage medically that will be beneficial to mankind

Proximate composition and selected mineral determination in organically grown red pitaya (Hylocereus sp.)

Hylocereus species has generated a lot of interest as a source of natural red colour for food colouring, cosmetic industry and health potential for improving eyesight and preventing hypertension and combating anaemia. This study was conducted to determine the proximate composition, carbohydrate, crude fibres and minerals content in red pitaya fruits (Hylocereus sp.) which were obtained from organically grown plantation. Results showed that the red pitaya proximate composition were 87.30% moisture, 0.70 g ash, 0.16 g protein, 0.23 g fat, 10.10 g crude fibre and 1.48 g carbohydrate. The mineral content in red pitaya was calcium (5.70 mg), phosphorus (23.0 mg), magnesium (28.30 mg), sodium (50.15 mg), potassium (56.96 mg), iron (3.40 mg), zinc (13.87 mg) and copper (0.031 mg). The results showed that red pitaya fruits could have potential health benefits in preventing risk factors of certain diseases such as cardiovascular disease, diabetes mellitus, preventing hypertension and hypercholesterolemia, preventing anaemia and improving eyesight

Hypocholesterolemic effect of red pitaya (Hylocereus sp.) on hypercholesterolemia indeuced rats

This study was carried out to evaluate the total phenolic content and anti-oxidant activity of methanolic extract of red pitaya, and hypocholesterolemic effect of red pitaya (Hylocereus sp.) on lipid profiles status on hypercholesterolemia induced rats. From the analysis, total phenolic content in red pitaya is 46.06 ± 1.77 mg GAE/100g fresh weight and antioxidant activity is 76.10% using FTC method. TBA analysis also showed red pitaya extract had high antioxidant effect (72.90%). An in-vivo study also showed red pitaya has hypocholesterolemic effect oninduced hypercholesterolemia rats. After 11 weeks of study, total blood cholesterol significant decrease (p<0.05) in the groups supplement with red pitaya. The total cholesterol (TC) level for group PF1 were reduced from 3.356 mmol/L to 1.707mmol/L (49.14%), group PF2 reduced from 3.435 mmol/L to 1.487 mmol/L (56.72%) and group PF3 reduced from 3.448 mmol/L to 1.412 mmol/L (59.06%) as compare to baseline respectively. The mean total cholesterol level in both negative (N–5.12%) and positive controls (group HC–13.79%) were not significantly different (p<0.05). The mean triglyce rides (TG) level for all groups had shown a reduction (p<0.05) with value of 23.87% (group N), 22.674% (group HC), 42.81% (group PF1), 52.82% (group PF2) and 59.52% (group PF3) as compare to baseline levels. The mean HDL level increased by about 2.12% (group N), 19.31% (group PF1), 21. 93% (group PF2) and much higher increase in group PF3 (34.42%). The mean LDL decreased by about 39.06% (PF3), 15.10% (PF2), 1.50% (PF1) and 4.33% (group N). The positive control has showed significantly increase with the mean value for 25.68%. In conclusion, all groups that received red pitaya supplementation has high antioxidant properties and showed a good results in managing of lipid profile. It was suggested that the consumption of red pitaya demonstrated the potential to reduce dyslipidemia and play a role in the prevention of cardiovascular disease

Hypocholesterolemic effect of red pitaya (Hylocereus sp.) on hypercholesterolemia induced rats

This study was carried out to evaluate the total phenolic content and anti-oxidant activity of methanolic extract of red pitaya, and hypocholesterolemic effect of red pitaya (Hylocereus sp.) on lipid profiles status on hypercholesterolemia induced rats. From the analysis, total phenolic content in red pitaya is 46.06 ± 1.77 mg GAE/100 g fresh weight and antioxidant activity is 76.10% using FTC method. TBA analysis also showed red pitaya extract had high antioxidant effect (72.90%). An in-vivo study also showed red pitaya has hypocholesterolemic effect on induced hypercholesterolemia rats. After 11 weeks of study, total blood cholesterol significant decrease (p<0.05) in the groups supplement with red pitaya. The total cholesterol (TC) level for group PF1 were reduced from 3.356 mmol/L to 1.707 mmol/L (49.14%), group PF2 reduced from 3.435 mmol/L to 1.487 mmol/L (56.72%) and group PF3 reduced from 3.448 mmol/L to 1.412 mmol/L (59.06%) as compare to baseline respectively. The mean total cholesterol level in both negative (N – 5.12%) and positive controls (group HC – 13.79%) were not significantly different (p<0.05). The mean triglycerides (TG) level for all groups had shown a reduction (p<0.05) with value of 23.87% (group N), 22.674% (group HC), 42.81% (group PF1), 52.82% (group PF2) and 59.52% (group PF3) as compare to baseline levels. The mean HDL level increased by about 2.12% (group N), 19.31% (group PF1), 21.93% (group PF2) and much higher increase in group PF3 (34.42%). The mean LDL decreased by about 39.06% (PF3), 15.10% (PF2), 1.50% (PF1) and 4.33% (group N). The positive control has showed significantly increase with the mean value for 25.68%. In conclusion, all groups that received red pitaya supplementation has high antioxidant properties and showed a good results in managing of lipid profile. It was suggested that the consumption of red pitaya demonstrated the potential to reduce dyslipidemia and play a role in the prevention of cardiovascular disease

Determination of radical scavenging activity and vitamin A, C and E in organically grown red pitaya (Hylocereus sp.)

This study was conducted to determine radical scavenging activity and vitamin antioxidant composition in red pitaya from organic plantation. For antioxidant vitamins analysis, a reverse-phase high performance liquid chromatography was used and radical scavenging activity of methanolic and water extract were determined using 1,1-diphenyl-2-pircrylhydrazyl assay. Results for radical scavenging activity, red pitaya methanolic extract achieved the highest percentage 70.13% compared with water extract (47.13%). Antioxidant vitamins composition in red pitaya showed that the concentration of vitamin A is 120.13 ± 0.69 μg/100 g freeze-dried sample, vitamin C is 540.27 ± 0.59 μg/100 g fresh samples and vitamin E is 105.67 ± 0.56 μg/100 g freeze-dried samples. This shows that red pitaya may become an alternative and potential source of natural antioxidant

Narrative Review: Use of Competent Stimulating Peptide in Gene Transfer Via Suicide Plasmid in Streptococcus pneumoniae

Natural competency for genetic transformation of Streptococcus pneumoniae causes the emergence of novel or non-vaccine preventable pneumococcal serotypes. This phenomenon has become a global concern as it can spread quickly in the population through inhalation and close contact. The colonisation of S. pneumoniae at the upper respiratory tract can either become commensal or pathogenic. Once the bacterium invades into the body system, it will secrete its toxin and virulence protein to facilitate the invasion. Besides, S. pneumoniae can undergo natural biological transformation via uptake of exogenous DNA by horizontal gene transfer for integration and recombination of the genome. S. pneumoniae natural transformation is aided by competence-stimulating peptide (CSP) that induces the competence of bacteria. Natural transformation cascade of S. pneumoniae via CSP is triggered in the presence of conserved 17-amino acids peptide which is regulated and encoded by comC, comD and comE operon, where comC is responsible in secreting precursor CSP. Nowadays, researchers transforming S. pneumoniae by inserting the mutated S. pneumoniae gene through a vector, suicide plasmid. Suicide plasmids such as pID701, pAUL-A and pVA891 can be transferred but cannot replicate in the bacteria. Homologous recombination process occurs once the mutated gene of suicide plasmid is integrated with wild-type S. pneumoniae. Previous studies had used the transformation of suicide plasmid into S. pneumoniae as it can integrate with host DNA at specific insert for gene transfer. But there is no evidence on the role of CSP in horizontal/gene replacement via suicide plasmid in Streptococcus pneumoniae. This narrative review's scope as per defined purpose statement is to relate and recommend the use of competent stimulating peptide in efficient horizontal gene transfer via suicide plasmids in Streptococcus pneumoniae.Keywords: Streptococcus pneumoniae transformation; CSP-based transformation; Gene transfer via suicide plasmid; Genetic exchange; Competence-stimulating peptid

Komposisi Nutrien Buah Pitaya Merah (Hylocereus Sp.) dan Kesan Hipokolesterolemik ke Atas Profil Lipid Tikus yang Diaruh Hiperkolesterolemia

Spesis Hylocereus telah memainkan peranan yang penting sebagai sumber warna merah semulajadi bagi pewarna makanan, industri farmaseutikal dan potensi kesihatan bagi meningkatkan tahap penglihatan, mencegah penyakit hipertensi dan melawan anemia. Kajian ini dilakukan bagi menentukan komposisi proksimat (abu, kelembapan, lemak dan protein), karbohidrat and fiber kasar, flavonoid (kaempferol, mirisitin, quersitin, apigenin, luteolin and rutin), mineral (kalsium, fospforus, magnesium, natrium, kalium, ferum, zink dan kuprum) dan vitamin larut air (tiamin (B1), riboflavin (B2), niasin (B3), piridoksin(B6), siano-kobalamin (B12) dan asid askorbik (C) serta menilai kesan hipokolesterolemik buah pitaya merah ke atas profil lipid, jumlah antioksidan dan aras malondialdehid plasma tikus yang diaruh hiperkolesterolemia. Sebanyak 36 ekor tikus strain Sprague Dawley telah dibahagikan kepada 6 kumpulan. Kumpulan normal (N) dan kumpulan kawalan hiperkolesterolemik positif (HC), kumpulan rawatan telah diberikan diet pitaya merah dalam jumlah dos yang berbeza (0.5% (PF1), 0.83% (PF2) dan 1.17% (PF3)/BB) dan kumpulan Lv telah diberikan dos rawatan lovastatin (20 mg/kgBB). Kumpulan N telah diberikan diet normal, sementara 5 kumpulan yang lain (HC, PF1, PF2, PF3, and Lv) telah diberikan diet normal yang telah ditambah dengan 1% kolesterol dan 0.1% asid kolik, 30 g sehari. Kajian ini telah dilakukan selama 11 minggu. Sebanyak 10 ml darah telah diambil melalui penebukan kardiak sebanyak 4 kali sepanjang kajian dijalankan, iaitu minggu 0, 1, 3 dan 5 selepas rawatan diberikan. Profil lipid plasma boleh ditentukan dengan menggunakan mesin “chemistry auto-analyzer”. Keputusan analisis menunjukkan komposisi proksimat bagi buah pitaya merah adalah 87.3 ± 0.02% kelembapan, 0.70± 0.03 g abu, 0.16 ± 0.02 g protein, 0.23 ± 0.03 g lemak, 10.10 ± 0.25 g fiber kasar dan 1.48 ± 0.15 g karbohidrat. Kandungan flavonoid dalam pitaya merah, menunjukkan kandungan tertinggi adalah mirisitin (7.23 ± 0.86 µg), quersitin (6.81 ± 0.76 µg), kaempferol (3.09 ± 0.26 µg), apigenin (2.01 ± 0.18 µg), luteolin (1.06 ± 0.11 µg) dan rutin (1.03 ± 0.09 µg). Bagi kandungan mineral pula, pitaya merah kaya dengan kandungan kalium (56.96 ± 0.02 mg), natrium (50.15 ± 0.10 mg), magnesium (28.30 ± 0.97 mg), fosforus (23.00 ± 0.04 mg), zink (13.87± 0.68 mg), kalsium (5.70 ± 0.08 mg), ferum (3.40 ± 0.25 mg) dan kuprum (0.031 ± 0.004 mg). Pitaya merah juga kaya dengan vitamin C (525.32 ± 3.09 mg), B3 (513.78 ± 6.53 µg), B1 (48.90 ± 1.56 µg), B2 (40.75 ± 3.47 µg), B6 (20.57 ± 7.23 µg) dan B12 (15.61 ± 1.89 µg). Bagi kajian in-vivo pula, keputusan menunjukkan terdapatnya perbezaan perubahan berat badan dan pengambilan makanan yang signifikan (p<0.05) antara kumpulan kawalan dengan kumpulan rawatan. Kumpulan PF3 menunjukkan pertambahan berat badan (8.15%) dan pengambilan makanan (6.09%) yang paling rendah berbanding dengan kumpulan lain. Aras jumlah kolesterol pula menunjukkan penurunan yang signifikan (p<0.05) bagi kumpulan diet pitaya merah dan rawatan lovastatin. Aras min jumlah kolesterol (TC) bagi kumpulan PF1 menurun kepada 46.73%, kumpulan PF2 (56.71%), kumpulan PF3 (59.01%) dan kumpulan Lv (54.33%) berbanding dengan minggu 0 (“baseline”). Aras TC bagi kumpulan kawalan N (5.05%) dan HC (13.86%) tidak menunjukkan sebarang perbezaan min yang signifikan (p<0.05). Aras min trigliserida (TG) bagi kesemua kumpulan menunjukkan penurunan yang signifikan dengan nilai 21.26% (kumpulan HC), 34.03% (kumpulan PF2), 48.32% (kumpulan PF3), 46.19% (kumpulan Lv), 42.83% (kumpulan PF1) dan 23.86% (kumpulan N) berbanding dengan minggu awal kajian. Aras min lipoprotein ketumpatan tinggi (HDL) meningkat sebanyak 2.10% (kumpulan N), 19.24% (kumpulan PF1), 24.74% (kumpulan PF2), 29.34% (kumpulan Lv) dan peningkatan min HDL yang paling tinggi adalah bagi kumpulan PF3 (34.25%). Aras min lipoprotein ketumpatan rendah (LDL) menurun sebanyak 75.82% (kumpulan PF3), 74.36% (kumpulan PF2), 71.95% (kumpulan Lv) dan 60.55% (kumpulan PF1), tetapi bagi kumpulan N (11.27%) dan HC (20.99%) menunjukkan peningkatan nilai min LDL. Bagi status antioksidan keseluruhan (TAS), kumpulan Lv (22.93%) menunjukkan nilai min TAS yang paling tinggi selepas rawatan, diikuti oleh kumpulan PF3 (18.46%), PF1 (12.45%), PF2 (11.99%), dan N (0.49%). Nilai aras malondialdehid plasma (MDA) dalam kumpulan rawatan menunjukkan peningkatan aras MDA yang paling rendah dengan peningkatan sebanyak 6.44% bagi kumpulan N, 7.47% (kumpulan PF3), 9.85% (kumpulan Lv), 11.09% (kumpulan PF1) dan 10.40% (kumpulan PF2). Kumpulan HC menunjukkan penurunan nilai min TAS (12.13%) dan mengalami peningkatan aras MDA (28.97%), ini adalah disebabkan oleh kehadiran kepekatan LDL dan TC yang tinggi dalam plasma. Kesimpulan yang boleh dibuat adalah, pengambilan diet buah pitaya merah sebanyak 500g boleh dicadangkan bagi menurunkan aras TC, LDL, TG dan MDA, dan membantu meningkatkan aras HDL dan TAS. Ini secara tidak langsung menjadikan pengambilan buah pitaya merah boleh membantu dalam mengurangkan faktor risiko penyakit kardiovaskular

Commercial Viability of Non-Thermal Processing Applications for Meat, Fish, and Poultry Processing Industries at Global Perspectives with Its Regulatory Aspects

Non-thermal technology is proven to be highly efficient in terms of energy consumption and sustainability by using green technology criteria that imposes less impact on the food quality and environment. Since non-thermal treatment is gaining popularity on a global scale due to its multiple advantages over thermal treatments, this detailed chapter will undoubtedly be helpful to food scientists and technologists working in the field of non-thermal technology