14 research outputs found
Potential of acacia gum as a prebiotic ingredient through In vitro studies using human faecal microbiota
Get PDFThere is a growing consensus of acacia gum, it is currently marketed as functional food to improve overall human health particularly the gut. This natural product of Acacia tree is the branched polysaccharide gummy exudate made up of complex biopolymer of arabinose and galactose monosaccharides. It is widely used in African countries and in the Middle East as a traditional medicine. Recently, the consumption of acacia gum has been related to potential health benefits. In terms of its potential prebiotics properties, this may be particular relevant to treat stomach disease. Thus, in this research commercially available acacia gum was investigated in vitro to assess its prebiotic potential. The studied acacia gum was from two different species; Acacia senegal and A. seyal. The experiment employed an in vitro batch culture using colon model to mimic the distal part of human large intestine. This batch culture system allows rapid response in monitoring performance of acacia gum fermented by beneficial colonic microbes such as bifidobacteria and lactobacilli. Inoculation of gut microbiota from human faeces into the model start the fermentation system, continuously administered with automated pH-controller maintained at 37ºC. Samples taken at 0, 6, 12, and 24 hours of incubation were brought for short chain fatty acids (SCFA) analysis using HPLC and bacterial enumeration via fluorescent in situ hybridization (FISH) methods. Experiment were repeated four times with fructo-oligosaccharides (FOS) as control. Results showed that acacia gum significantly promoting Bifidobacteria proliferation at the end of fermentation to the same extend benefit of that in FOS while significantly inhibit the growth of pathogenic Clostridium histolyticum group which can be an important target group commonly associate with gut dysbiosis. The metabolites analysed for acetate, propionate, and butyrate showed a similar trend as FOS (p > 0.05). Further evaluation of AG was observed in the independent enrichment culture study of acacia gum. Five bacteria strains were isolated ought to be gum-fermenting bacteria of which based on 16s RNA sequence result matched to Escherichia fergusonii. Here, isolated Escherichia fergusonii shows butyrate producing activity while fermenting AG. This effects may have related to the lowering pH regards to organic acid production. Finally, further investigation to evaluate the isolates and probiotic bacteria associated in a co-culture environment. The symbiotic combination led to increase acetate and overall SCFA production. This effect was more apparent than with the isolates, or probiotic alone treatments. In monoculture of probiotic, it showed that Bifidobacteria longum alone does not strive in acacia gum medium whereas co-culture of probiotics and isolated strain showed otherwise. In conclusion, the potential of AG as a prebiotic has been explored. Furthermore, a conceptual relationship has been developed during the co-culture fermentation. These products could show great potential against gut dysbiosis, as acacia gum could promote native gut-probiotics, through the modulation of microbial population and SCFA production especially butyrate, therefore lead to improve overall human health
Knowledge, attitudes, and practices on halal certification management for small and medium food entrepreneurs in Kota Kinabalu, Sabah
Get PDFThis study on knowledge, attitudes, and practices of Halal Certification management was conducted to examine the level of knowledge about halal certification management among Small and Medium Enterprises (SME) in Kota Kinabalu, Sabah. In addition, it was also conducted to study the attitudes and practices performed by food entrepreneurs. This study employed a questionnaire consisting of four sections. Section A, B, C, and D consists of six to nine questions related to demographic information, knowledge, attitudes, and practices, respectively. A total of 384 respondents were involved in this study. Data analysis included frequency distribution, Chi-square test and Spearman’s correlation to investigate the relationship between the factors. Based on study results, most respondents had high level of knowledge about Halal certification management. A total of 267 (69.6%) respondents had a score of more than 50%, and 117 (30.5%) respondents had a score of less than 50% for level of knowledge. Based on Chi-square values, all demographic factors (gender, age, religion, races, company type, total monthly earnings) showed significant association with knowledge levels. Meanwhile, based on Spearman’s correlation, a very weak negative relationship was found between knowledge and attitude (r=-0.103, p=0.043), whereas no significant relationship was found between knowledge and practice (r=0.048, p=0.344) of respondents regarding halal certification management. Based on the findings, to maximise benefits from Halal certification, entrepreneurs should focus on implementing effective practices rather than merely acquiring knowledge. This can lead to increased market access, business growth, and economic prosperity
Manipulation of Gut Microbiota Using Acacia Gum Polysaccharide
No full textAcacia gum (AG) is a branched-polysaccharide gummy exudate that consists of arabinose and galactose. The traditional practice in African-Middle Eastern countries uses this gum as medicine. Traditional use of AG is to treat stomach disease, which can be a potential functional food. In this research, commercially available AG from Acacia senegal and Acacia seyal was investigated as the prebiotic. The experiment employed a pH-controlled in vitro colon model inoculated with human fecal microbiota to mimic the human colon. Fermentation samples at 0, 6, 12, and 24 h were brought for short-chain fatty acid (SCFA) analysis using high-performance liquid chromatography and bacterial enumeration via fluorescent in situ hybridization. Results showed that AG significantly promotes Bifidobacteria proliferation similar to fructo-oligosaccharides (FOS) while inhibiting the Clostridium histolyticum group, commonly associated with gut dysbiosis. Acetate, propionate, and butyrate showed a similar trend to FOS (p > 0.05). The AG shows potential against gut dysbiosis, as it promotes gut-probiotics, through modulation of microbial population and SCFA production, especially butyrate
Identification of acacia gum fermenting bacteria from pooled human feces using anaerobic enrichment culture
No full textCommercial acacia gum (AG) used in this study is a premium-grade free-flowing powder. It is a gummy exudate composed of arabinogalactan branched polysaccharide, a biopolymer of arabinose and galactose. Also known as food additive, acacia gum (E414), which is presently marketed as a functional dietary fiber to improve overall human gut health. The health effects may be related to the luminal pH regulation from the short-chain fatty acids (SCFA) production. Studies suggested that amylolytic and butyrogenic pathways are the major factors determining the SCFA outcome of AG in the lower gut. However, the primary bacteria involved in the fermentation have not been studied. This study aimed to investigate the putative primary degraders of acacia gum in the gut ecosystem. Isolation and identification of gum-fermenting bacteria were performed through enrichment culture fermentation. The experiment was conducted in an anaerobic chamber for 144‰h in three stages. The study was conducted in triplicate using an anaerobic chamber system. This culture system allows specific responses to support only bacteria that are responsible for gum fermentation among the gut microbiota. Five bacterial strains were isolated and found to be gum-fermenting bacteria. Based on the 16s RNA sequence, the isolates matched to butyrate-producing Escherichia fergusonii, ATCC 35469
Prebiotic evaluation of red seaweed (<i>Kappaphycus alvarezii</i>) using <i>in vitro</i> colon model
Get PDFRed seaweed (Kappaphycus alvarezii) cultivated from Sabah (RSS) and Langkawi (RSL) were digested using in vitro mouth, gastric and duodenal model. The digested seaweed then fermented in a pH-controlled batch culture system inoculated with human faeces to mimic the distal colon. Bacterial enumeration were monitored using fluorescent in situ hybridisation, and the fermentation end products, the short chain fatty acids (SCFA), were analysed using HPLC. Both RSS and RSL showed significant increase of Bifidobacterium sp.; from log10 7.96 at 0 h to log10 8.72 at 24 h, and from log10 7.96 at 0 h to log10 8.60 at 24 h, respectively, and shows no significant difference when compared to the Bifidobacterium sp. count at 24 h of inulin fermentation. Both seaweeds also showed significant increase in total SCFA production, particularly acetate and propionate. Overall, this data suggested that K. alvarezii might have the potential as a prebiotic ingredient
Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE
Get PDFResistant starch is the non-digestible portion of starch that reaches the colon and act as a prebiotic
to stimulate the activity and growth of beneficial gut microbiota. In the present study, resistant
starch content of native (lemantak), commercialized and retrograded sago and starch was
analysed, and the in vitro fermentability with known probiotics were investigated. Retrograded
starch was produced through two cycles of autoclaving and cooling steps. The resistant starch
content of each modified starch were measured based on the method approved by AOAC
2002.02. The in vitro batch fermentation was carried out with inoculation of Lactobacillus
acidophilus and Bifidobacterium animalis at 37°C for 24 hours in anaerobic condition. Total
bacteria was enumerated at 0, 6, 12 and 24 hours. Highest resistant starch content was shown
in lemantak (native sago starch) at 62.61%. Lemantak was also shown to be the most preferred
fermentation substrate with the highest number of total bacterial count at all sampling hours.
These findings suggest the potential of lemantak as a prebiotic
Prebiotics metabolism by gut-isolated probiotics
Get PDFThere are numerous species of bacteria resides in the lumen of human colon. The word ‘colon’, resembles colony or the colonization of microbiota of which plays an important role in the fermentation of prebiotics. The standpoint of prebiotic nowadays is well reported for attenuating gut dysbiosis in many clinical studies tested on animals and human. However, because of the huge amount of gut microbiome, the attempt to connect the dots between bacterial population and the host are not plainly discernible. Thus, a need to analyse recent research on the pathways of prebiotic metabolism adopted by commonly studied probiotics i.e. Bifidobacteria and Lactobacillus. Several different substrate-dependent gene expressions are induced to break down oligosaccharide molecules shown by those probiotics. The hydrolysis can occur either by membrane bound (extracellular) or cytoplasmic (intracellular) enzyme of the enteric bacteria. Therefore, this review narrates several prebiotic metabolisms occur during gut fermentation, and metabolite production i.e. organic acids conversion
Evaluating the potential of the Malaysian Borneo Sarawak Acacia mangium Honey and Australian Honey as prebiotic towards mixed culture probiotics of Bifidobacteria animalis and Lactobacillus acidophilus
Get PDFHoney is an ancient food that is preferable as a health supplement. It contains oligosaccharides which made it an interesting candidate as a putative prebiotic. Hence, this study aims to evaluate the potential of Malaysian Borneo Sarawak Acacia mangium honey as a prebiotic source for the mixed culture of probiotics (Microflora of large intestines); Bifidobacteria animalis, and Lactobacillus acidophilus in an in vitro fermentation system. The outcome was compared with the Multiflora Australian honey and glucose, thus, to determine the potential of Acacia mangium honey oligosaccharides as a prebiotic in both extracted and non-extracted substrates. The mixed culture was able to grow on MRS agar by feeding the extracted oligosaccharides from the honey. Both non-extracted honeys resulted a significant bacterial count (CFU/mL) compared to the extracted samples. The non-extracted substrate showed higher spectrophotometer absorbance for in vitro fermentation of 24 h compared to the extracted substrate. Acacia mangium honey obtained 0.6418 Abs600nm, whilst Australian honey was found to be 0.7746 Abs600nm and glucose, 0.331 Abs600nm. The enumeration of probiotics showed that all samples tested significantly increased bacterial count (CFU/mL) at 24 h fermentation period. Acacia mangium honey acquired 900 CFU/mL. However, the Australian honey achieved 2605 CFU/mL. The extract (oligosaccharides) of Acacia mangium honey (445 CFU/mL) contributes to a higher bacterial count than glucose (410 CFU/mL), yet no significant difference from Australian honey extract (448 CFU/mL). Thus, Acacia mangium honey has the potential to be prebiotic for mixed cultures of Bifidobacteria animalis and Lactobacillus acidophilus
LEBIH PRODUKTIF DI ERA NEW NORMAL DENGAN LOKA SMART TABLE
Get PDFIn Indonesia, waste is a serious problem and has a negative impact on various groups. Seeing this
problem, the author thought of making a work table & study table that applies the theme of eco design
& sustainable design, where 50% of the material is made from processed HDPE plastic waste and
other environmentally friendly materials. This theme was chosen so that every product that is made
remains constant. environmentally friendly and has a good impact on the environment. In addition to
the theme, this table also has a modern minimalist visual concept with a touch of eco living so that
this table sticks to its original goal of reducing waste in Indonesia. In addition, this table also
presents several IOT-based smart home features such as Bluetooth Speakers, 3 12v Charging Ports +
3 USB Ports, and LED Light which can be controlled using electronic devices such as Cellphones &
Laptops. This feature is embedded so that users can be more productive during WFH (Work From
Home) & SFH (Study From Home).
Keywords : Waste, New Normal, Loka Smart Table, Sustainable Desig
Establishing an Ocean Acidification Monitoring System for the Tropical Waters of Indonesia Facing Regional Climate Variability
No full textThe emission of greenhouse gases, including high CO_2 and other materials, initiates global warming and climate change. Atmospheric CO_2 that affects the carbonate system of seawater causes ocean acidification (OA). OA affects marine organisms directly, as well as humans economically and ecologically. Considering the high impact of OA and following the United Nations’ Sustainable Development Goals, systematic research and monitoring of OA is necessary in Indonesia, whose seas play an important role in this emerging phenomenon. This review discusses the urgency of OA monitoring systems and suggests carbonate system monitoring, as well as carbon biogeochemistry. OA significantly affects marine production and alters ecosystem services, and it is likely to have an impact on habitats shifting from calcified to non-calcified and reducing benthic complexity. Its effect on calcifying organisms can also be found, i.e., coral calcification and/or dissolution of CaCO_3 of calcifying organisms. Acidity (pH), as well as the carbonate system variables of seawater, fluctuate, especially with variations in space and time. Coastal ecosystems that are directly affected by terrestrial input will have carbonate system variables that fluctuate more. The annual rate of decreasing seawater pH, especially over an open and large spatial scale, may indicate OA. Therefore, a monitoring system must be implemented to obtain systematic and comprehensive information on OA. Here, we also introduce a biogeochemical monitoring initiative for OA in Lombok with the established protocols. Improvement of many aspects, including analysis instruments, analysis methods, sample treatment, and sampling frequency will provide new insight into further research and monitoring of OA.See discussions, stats, and author profiles for this publication at:"References" URI.本論文の統計や著者について、「関連URI」から見ることができます
