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The purpose of this paper is to assess the association between galactose intake and risk of nonalcoholic fatty liver disease (NAFLD).

In total, 196 newly diagnosed patients with NAFLD and 803 controls were recruited from a referral hepatology clinic. Dietary intakes were assessed using a validated and reliable food frequency questionnaire. Dietary intakes of galactose were compared between cases and controls.

Median (interquartile range) of dietary galactose intake was 2.24 (1.36-3.53) g/day for all subjects. In age and sex adjusted-model, subjects in the highest tertile of galactose intake had more than three times higher risk of NAFLD compared with those in the lowest tertile (odds ratio [OR]: 3.05; 95 per cent confidence interval [CI]: 2.02-4.54), (p-value < 0.001). Additionally controlling for body mass index (BMI), physical activity, energy intake and dietary lactose intake, the direct association between galactose intake and NAFLD remained significant (OR: 2.77; 95 per cent CI: 1.55-4.95), (p-value < 0.001).

This study was the first one to assess the association between galactose intake and risk of NAFLD.

Spoilage due to yeast and mould growth is a major issue for yoghurt quality and shelf‐life. There is a need to develop natural alternatives to chemical preservation. The purpose of this paper is to determine the effectiveness of mycocinogenic yeast Williopsis saturnus var. saturnus as a biocontrol agent against spoilage yeasts and moulds in plain yoghurt.

Yoghurts were prepared from reconstituted skim milk and were challenged with spoilage yeasts and moulds. The treatment contained the added mycocinogenic yeast and the control without. All yoghurts were incubated at 30^○C. Yeast and mould growth were determined by observing gas formation and mould colony occurrence at regular intervals.

W. saturnus var. saturnus inhibited growth of lactose‐fermenting and galactose‐fermenting yeasts (Candida kefir and Kluvyveromyces marxianus), and lactose non‐fermenting but galactose fermenting yeasts (strains of Saccharomyces cerevisiae and Saccharomyces bayanus). The yeast also inhibited growth of dairy moulds including Byssochlamys, Eurotium and Penicillium.

The inhibition of this mycocinogenic yeast against yeasts and moulds was dependent upon the concentration of the latter. Thus, hygiene and good manufacturing practice are essential in order to keep the contaminant load down and to ensure the effectiveness of the mycocinogenic yeast.

The use of mycocinogenic yeast to control spoilage yeasts and moulds in yoghurt is a novel approach with a potential to minimise yoghurt spoilage and extend the shelf‐life of yoghurt.

Absorbed nutrients follow three possible pathways in the body. They may be incorporated intact into body components (such as proteins), converted into physiologically essential materials (as in the conversion of tyrosine into thyroxine) or broken down with the release of energy and the formation of elementary excretory products. A pathological condition clearly attributable to a disturbance of one of these metabolic patterns is described as a ‘disease of metabolism.’ Genetically determined diseases of metabolism are call ‘inborn errors of metabolism.’

Dulcitol (Galactitol) is a sugar alcohol which is produced by redox reaction of galactose. It has been reported that the D-tagatose can be produced from dulcitol (D-galactitol) via the oxidation reaction by the acetic acid bacteria such as Arthobacter globiformis, Gluconobacter oxydans. The D-tagatose sugar is a ketohexose monosaccharide sweetener, which is an isomer of D-galactose. D-tagatose is rarely found in nature and it can be utilized in many ways particular in prebiotic property. The purpose of this paper is to speak about the production and kinetics of D-tagatose from dulcitol using a wild strain of Arthobacter globiformis MTCC 944.

The wild strain Arthobacter globiformis was procured from Microbial Type Culture Collection, Chandigarh and was grown in slants (Dulcitol of 2 percent (w/v)) by sub culturing for every two weeks until transferred to production medium containing 10 percent (w/v) of dulcitol operating aerobically at 25°C and 180 rpm. Biomass estimation was carried out taking samples periodically and measuring its OD value using spectronic-20D spectrophotometer at 600 nm. Kinetics of biomass was determined using Logistic growth kinetic model and that of D-tagatose production was estimated using Leudking-Piret model.

The maximum production of D-tagatose (3.82 g/L) was obtained at the initial dulcitol concentration of 20 g/L and at a pH of 6.0 and temperature of 25°C. Effect of inoculum size on the fermentation of D-tagatose was studied. Threefold increases in yield of tagatose was achieved at the higher inoculum concentration of 24 percent v/v.

The strain Arthrobacter globiformis, selected for the production of D-tagatose is not much investigated strain. Dulcitol, the substrate chosen for the study is less expensive when compare with galactose which is largely used by the investigators.

There is a need to improve stability of lactic acid bacteria (LAB) and probiotics in fermented milks especially at elevated temperatures. The purpose of this paper is to evaluate the impact of yeast Williopsis saturnus var. saturnus on stability of LAB and probiotic Lactobacillus rhamnosus in fermented milks.

Fermented milks were made from reconstituted whole milk with different milk solids contents. The milk was fermented with L. rhamnosus DR20 with and without yoghurt cultures. The treatment had yeast added, whereas the control did not. Fermented milks were incubated at different temperatures and samples were taken regularly for microbial count determination.

The effect of the yeast on stability of L. bulgaricus and L. rhamnosus varied with temperatures: no effect at 4 and 40 ^○C, increasing effects from 10 to 30^○C with enhanced lactobacilli survival by 10² to 10⁷‐fold. The yeast enhanced L. bulgaricus and L. rhamnosus stability by approximately 10⁶ to 10⁷‐fold in fermented milks with 5 per cent w/v and 20 per cent w/v milk solids at 30 ^○C.

Use of live yeast has limitations. The yeast must not ferment lactose and galactose, and fermentable sugars cannot be used as sweeteners to avoid yeast growth. Further understanding of the interaction between yeast and LAB may eliminate the need to add viable yeast.

Use of yeast to enhance stability of LAB and probiotics is a novel concept. Addition of selected yeast could be an effective means of enhancing stability of LAB and probiotics in fermented milks to extend shelf‐life and to retain nutritional value.

Carrageenans are extracted from red algae and, depending on their types and applications, function as potent thickeners, effective stabilizers and excellent gelling agents. At the same time they are convenient and economical to use. Categorizes and specifies them by their chemistry, origin, manufacturing process and by their applications. Suggests and explains common nomenclature, numbering and identification for purposes of regulatory control, food labelling and identification in the marketplace.

In recent years more mothers are being encouraged to breast feed their babies. Yet there are some individuals for whom ‘breast is not best’. Dorothy Francis, SRD, Group Chief Dietitian, The Hospital for Sick Children, Great Ormond Street, describes the condition and treatment of

The purpose of this paper is to enlighten the prophylactic aspect of cultured milk products, which render it suitable for lactose‐intolerant subjects.

The paper outlines the significance of lactase enzyme and the mechanism of lactase digestion. This is followed by a discussion of lactase activities in starter cultures and cultured milk products for lactose‐intolerant participants. Factors affecting lactase activity are described.

Starter cultures possess the enzyme β‐galactosidase, required for lactose hydrolysis and their application led to the development of a number of cultured milk products, which are more easily digestible than milk by lactose‐intolerant individuals. Reasons attributable for better digestion of cultured milk products than milk are reduction in lactose content, increase in microbial lactase enzyme, stimulation of host's mucosal lactase activity and slower transit of cultured milk products as compared to milk.

Consumption of cultured milk products by lactose‐intolerant recipients is suggested.

A dairy by‐product is to be converted to a new food ingredient as a result of a combined research and development programme

The aim of this study is to identify and quantify sugar and polysaccharide contents in locally grown Hericium erinaceus.

The experiment is presented of chromatography methods to determine sugars in Malaysian–grown H. erinaceus. After the extraction, the crude polysaccharide solution was followed by hydrolysis with acid as well as enzymes reaction, respectively.

In thin–layer chromatography, two sample spots turned blue after treatment with sugar visualizing reagent. The HPLC analysis of the H. erinaceus hot water crude extract showed arabinose as the major component. All H. erinaceus water crude extract showed the components of arabinose, glucose and rhamnose when reacting with different enzymes. The ratio of arabinose and glucose was 2.3:1 after enzymatic reaction compared with 2.7:1 before the enzymatic reaction.

The H. erinaceus polysaccharides from the fruiting body can be further isolated and purified by means of GCMS. In this way, the contents of the polysaccharides isolated and types of the linkage can be determined thoroughly in a more detailed way. The purified polysaccharides also should be screened for the bioassay guide fractionation.

The H. erinaceus can also be analyzed for its various nutritional values. In this way, it is hoped that Malaysia can produce Hericium products locally for the benefit of the local consumers with a more competitive price.

This paper fulfils an identified information of sugar and polysaccharide content in Malaysian–grown H. erinaceus.