This study intends to explore the antihyperglycemic effect and possible hypoglycemic mechanism of garlic (Allium sativum L.) polysaccharide (GP) using an animal model. Kunming mice were fed with GP (1.25, 2.5, 5.0 g/kg‧bw) for five weeks after insulin resistance (IR) engendering by a high-oil-high-sugar diet streptozotocin (STZ). Intragastric administration effectively improved disease polyphagia polydipsia in diabetic mice. The fasting blood glucose (FBG) high-dose (DGH) group was...

The inflorescence of Mysore banana (Musa paradisiaca cv. Mysore) was investigated for its antibacterial and antioxidant activities using various solvent extractions. Buds bracts the showed a wide spectrum inhibition against foodborne pathogenic bacteria such as Staphylococcus aureus (SA), Bacillus cereus (BC), Listeria monocytogenes (LM) Vibrio parahaemolyticus (VP). activity found higher in extracts with polarity. Methanolic extract buds proves to have strongest activities. 1 mg inL ¯¹...

Five species of edible wild mushrooms were selected to determine the proximate composition, vitamins (retinol, α-tocopherol, γ-tocopherol, thiamin, riboflavin, and ascorbic acid) mineral contents (Fe, Zn, Co, Ca, Mg, K, Na), antioxidant activity, total phenolics. Hygrophorus sp. showed significant higher ( p<0.05) fat content as compared other with mean value 6.57%. However, Polyporus tenuiculus was found be a good source fiber while Hygrocybe in α-tocopherol among tested. The iron...

β-glucan is a natural polysaccharide derivative composed of group glucose monomers with β-glycoside bonds that can be synthesized intra- or extra-cellular by various microorganisms such as yeasts, bacteria, and moulds. The study aimed to discover the potential Saccharomyces cerevisiae, Aspergillus oryzae, Xanthomonas campestris, Bacillus natto in producing β-glucan. experimental method used data were analyzed descriptively. four above cultured under submerged state Yeast (YG) broth for 120 h...

Stingless bee honey (SBH) is a natural, sweet product produced by stingless bees (Meliponini tribe) that has been used as traditional medicine to treat various illnesses. It shown SBH high nutritional value and health-promoting properties due the presence of plant bioactive compounds from different botanical flora foraged nectar. In this study, antioxidant activities seven monofloral honeys acacia, agarwood, coconut, dwarf mountain pine (DMP), Mexican creeper (MC), rubber, starfruit origins...

Seaweeds are valuable sources of biologically active compounds that could be used as ingredients for pharmacological applications. Industrial fermentation using microorganisms provides a wide array fermented foods and functional with excellent health benefits. These fermentation-derived natural have the potential to applied nutraceuticals foods. Therefore, this paper presents an overview sustainable seaweeds in producing components, including anticoagulant, antioxidant, antimicrobial,...

This study aims to evaluate the probiotic and technological properties of lactic acid bacteria (LAB) isolated from an indigenous fermentation Bambangan (Mangifera pajang). The LAB were evaluated for their tolerance low pH, bile salt, antimicrobial potential, auto-aggregation ability, microbial adhesion solvents, high temperature osmotic pressure. Approximately 36% strains displayed excellent survival at pH 3.0 with least 4 log CFU/ml after 24 hours 2.0% salt. A aggregation activity (>20%)...

This study aimed to compare the nutritional composition and metabolites profiles of Pleurotus ostreatus oyster mushroom grown on oil palm empty fruit bunch (EFB) rubber wood sawdust (RWS) substrates. The mushrooms were prepared for proximate analysis, beta-glucan content, profiling using ultra high performance liquid chromatography-quadrupole time flights mass spectrometer (UHPLC-QToF). Proximate analysis showed significantly higher crude protein, contents (p < 0.05) recovered from EFB...

Tapai is a well-known indigenous fermented alcoholic beverage among Kadazan-Dusun-Murut (KDM) ethnics during festive occasions and gatherings in East Malaysia.Unfortunately, very little research has been done on this beverage.The objective of study was to identify functional microfloras involved the production tapai.Samples from local producers were obtained for microbiological proximate analysis.The fermentation process predominated by yeasts lactic acid bacteria (LAB) with initial numbers...

Phenolic and alkaloid extracts of Pangium edule Reinw (Flacourtiaceae) seed were investigated for their antioxidative activities using DPPH radical scavenging I²-carotene bleaching assays. The evaluated antibacterial activity against Salmonella typhimurium Listeria monocytogenes. acetone extract with higher phenolic content (22.22±0.05 mg GAE g-1) showed the most potent in both assays as compared to other extracts. seems have stronger inhibitory L. monocytogenes than S. typhimurium. free...

The oyster mushroom (Pleurotus species) is a popular and widely cultivated edible that can be found worldwide, including in Malaysia. However, its local production unable to fulfil the market demand, partly due limited availability of rubber wood sawdust (RWS) as conventional cultivation substrate. Furthermore, palm oil industry Malaysia generates large volumes organic by-products have caused environmental concerns. Therefore, potential utilisation waste-based substrates order develop...

Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology (RSM) applying Box–Behnken design (BBD) was on three parameters including temperature (105–135 °C), time (15–35 min) and sulfuric acid concentration (0.05–0.2 M). Optimized...

The chemical and microbiological changes during spontaneous <italic>budu</italic> fermentation were elucidated on monthly basis (1–12 months). A significant increase (P<0.05) in pH, acidity, soluble protein, total moisture content was observed fermentation, except for the fat content. microbial load decreased gradually from initial of 6.13±0.01 to 3.45±0.13 log CFU g−1 after 12 months fermentation. Overall, 150 isolates identified, with a majority bacteria (77%), followed by yeasts (12%) 11%...