There are a huge variety of locally produced Malaysian sauces available in the local market. In many instances they may formed the everyday condiments of the main menu especially during lunch and dinner to the local Malaysian citizen

Che Ghazali, Farid

Mat Asan, En Jamaruddin

Wan Muda, Prof Dr Wan Abdul Manan

English

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Electron MIcroscopy Society Ma.laysiaProceedings 11 111 Scientific Conference 2002HIGH-RESOLUTION MORPHOLOGICAL CHARACTERIZATIONINVESTIGATION ON THE EFFECTS OF LOCAL MALAYSIANCONDIMENTS ON HUMAN MINERALISED TISSUES.Farid Bin Che Ghazali, Abdul Wan Manan Wan Muds l Jamaruddin Mat Asan,School of Health Sciences, School of Medical Sciences, Universiti Sains Malaysia,Health Campus, Kubang Kerian, Kelantan, Malaysia 16150Email: faritl@kb.usm.myKEYWORDS: Condiment morphology, BSEDand VPSEM,). INTROOUCTIONThere are a huge variety of locally producedMalaysian sauces available in the local market.1n many instances they may formed the everydayconcl,iments of the main menu especially duringlunch and dinner to the local Malaysian citizen.The ingredients and taste of these products variesfrom state to state within the country and fromfishery products (such as anchovies to fineshrimp) to soya bean ketchups. Among the localfavourite condiments includes the Ketereh buduin Kelantan (anchovies sauce), ctncaluk (fineshrimp sautee) in Malacca, maggi chilli sauceketchup, Adabi soya sauce ketchup etc.Mineralised tissues such as bones and teeth reactto physical and chemical stimuli. These reactionis often observed quite differently to that of othertissues and organs of the body Thedem ineralisation of bone matrix and of fullycalci tied bone have been studied by Boothroyd288(1964), and Thorogood and Gray) (! 975),wherelse on tooth tissue by Watson (1960) andDecker in 1973) but no relationship studies haveyet to be carried out to observe the relationshipbetween the consumption of local sauces withthe natural process of demineralfsation and lossof crystallites from the mineralised tissues thatmight be induced and attributed by regularconsumptIon of this local condiments delights.Thus little is known of the histo morphologicalchanges that might occurs and that· might berelated to high incidences of oral health issuessuch as white spots and fissures caries toothfonnations that may have be the pl1ysicalpresentation of that relationship.This study is undertaken with the knowledge thatwithout knowing the nature and the possibleconsumptive effects of the iocal condimentsavailable [n the local market especially towardsthe human mineralised (lssues, as such in theirefforts in maintaining a healthy life style diet, itmay be dtfficult to relate and provide reliableexplanation to the causes and origin of suchf)·equen1 ali ment of the jaws and teetht.tIElectmn Microscopy Society MalaysiaProceedings lllf' Scientific Conference 20022. OBJECTIVE• To register a national database oneffects of tocal consumption of thissauces especially to the mineralisedtissue of the human body.• H is hope that insights gained from thisstudy will further update knowledge ofregular usage of the sauces.• The aim of the present study is toevaluate and made an assessment of theprogression of demineralisation reactionand changes to the tissue histo-morphology as observed under stereo-optical and high-resolution microscopy• To investigate if there is any correlationwith expiry dates of the condimentsproduct to the strength> severity ofdemineralisation reactions towards themineralised tissues of the body.3. METHODOLOGYFish al1chovies~ tomato sauce ketchup and soyasauce ketchup wjll be randomly selected for thepilot study. Fresh varieties of the identified localcondiments will be used, Each pot1ion of theidentified condiments will be placed into variouslabelled 100 mt bottle containers. Thesespecimen containers wW then be fixed to avariable speed rotator at room temperature; (thiswill help to improve the penetration of thecondiments ingredients into the mineralisedtissue). Ph and the expiry dates of eachcondiment will be noted. The mineralised tissuewill be initially disinfected with Tymol gargledan then directly immersed into each labelledcondiment containers. Regular daily changes of289fresh portions of the various condiments wiB besubjected to the mineralised tissues. Each day thevarious morphological changes will be examinedmacroscopically using a stereomicroscope; eachmorphological change observed will be clerkedand recorded. Under normal circumstance acomplete demineralisation of a tooth structurewill be achieved in the fourth to the fifth week,hence the morphological changes will be studiedto the fifth week. On the fifth week, eachmineralised tissues will be chemically fixed forduration of one day with full strengthKarnovskis (pH 7.0) fonowing which they willthen be rinse in Ringers solutions. (if needed.the chemically fixed specimens wiB then be x-rayed to check for radiolucency and radio-opacity. The specimen's will then be prepared asground section where they will be-sectioned asunstained sections using a diamond sawmicrotome at selected 20um specimen thicknessincrements. Each ground sections will then begrind and _ polished {or optical microscopeobservations. The ground section will beobserved under the stereomicroscope and. ~variable pressure scanning electron microscope.The ground section will be initially washed withphosphate buffers solution and then osmificatedwith osmium tetraoxide. They will be examinedunder the VPSEM using its peltier cooling sub-stage at 44 to 48 Pascal pressure at anaccelerating voltage of 15 kV and around 9mmto 15mm working distance. The tooth groundsections they will be examined fi'om theirocclusal surface to the pulpal border and clerked.Photomicrographs images of the sections wili betaken and then transferred to Leica imagingworkstation to enable accurate analysis of theEleclron Microscopy Society MalaysiaPmceedings J Ilh Scientific Conference 2002demineralised areas. The resultant image will bemeasured and colour~coded in accordance tovarious histogram classes.4. OUTCOME, BENEFITS ANDIMPORTANCE OF THE RESEARCHAble to educate and be informed with better up-to-date knowledge of the local foodstuffs hazardsespecially of daily consumption of localcondiments to the local community as such withthe aim of improving the art of healthy eatingand healthy life styles habits of the nation. Thestudy will leads to the establlshment of a nationaldatabase on effects of daily consumption of localcondiments especially on human mineralizedtissue, as such will promote good general healthawareness with regards to local almost ritualhabits to condiments consumption.5. RESULTS AND DISCUSSION5.1 Ph and Immersion in CondimentsExperimentsPh of the condiment were consistentthrough the period of immersionexperiments they as follows:290Tomato sauce Ph = 4.3. Anchovies saucePh == 5.97. Soya bean sauce Ph = 5.1Tomato sauce specimens showed signs ofdemineralisation as early as week 4 inimmersion. They were soft in texture andflabby like in nature, this phenomenon wasnot observed in the other condimentimmersion samples.5.2 Stereomicroscope imagjngObservation was made at 16X. Surfaceocclusal morphology of the tooth crownwas observed using the stereomicroscope.It was observed that white spots that isidentified as a whitish chal.ky area orpatches of islands was visible on theocclusal marginal ridges and cuspal tips ofthe tooth crown. At times tlle white spotsappeared shiny and reflective. In anchoviesspecimens the peripheral outline of thewhite spots appeared more blurred ascompared to a well defined marginsobserved in tomato sauce specimens

High-Resolution Morphological Characterization Investigation On The Effects Of Local Malaysian Condiments On Human Mineralized Tissues.

http://eprints.usm.my/8188/1/High-Resolution_Morphological_Characterization_Investigation_on_the_Effects_of_Logical_Malaysian_Condiments_on_Human_Mineralised_Tissues_(PPSKesihatan).pdf

High-Resolution Morphological Characterization Investigation On The Effects Of Local Malaysian Condiments On Human Mineralized Tissues.

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