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Physicochemical characteristics,GABA content,antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents

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Food Bioscience 2022年第5期49卷 792-798页

作者： Aliah Zannierah Mohsin anis Asyila Marzlan Belal J.Muhialdin Lew Kah Wai Nameer Khairullah Mohammed anis shobirin meor hussin Faculty of Food Science and Technology Universiti Putra Malaysia43400UPM SerdangSelangorMalaysia Halal Products Research Institute Universiti Putra Malaysia43400UPM SerdangSelangorMalaysia Faculty of Agriculture University of TikritTikritIraq Department of Food Science and Nutrition University of Minnesota1334 Eckles AveSaint PaulMN55108USA

This study aimed to prepare yogurt from Murrah buffalo milk with high GABA content and low fat content while keeping the physicochemical characteristics,antimicrobial effects,and antioxidant capacity within acceptable *** samples were prepared using buffalo milk by adjusting the fat content to 0.2%,3.5%,and 6.5%.The results showed that the fat content had no significant effects on the pH,titratable acidity,water activity,and cell ***,the fat content significantly affected the viscosity,particle size,and texture profile analysis of the *** GABA content was significantly higher in the 0.2%fat yogurt(61.57±3.22 mmol L^(-1))compared to the 3.5%fat yogurt(43.64±1.99 mmol L^(-1))and 6.5%fat yogurt(27.84±2.64 mmol L^(-1)).Glutamic acid and proline were the most abundant amino acids in the *** contrast,saturated fatty acids(butyric,lauric,myristic,palmitic,stearic,and oleic)and linoleic acid were *** with 3.5%fat showed significantly high antioxidant capacity and antimicrobial effects on *** O157 and Salmonella *** on the results,fat content significantly affects the rheological properties,GABA content,and antioxidant and antimicrobial capacities of *** the future,3.5%fat should be chosen as the optimized formula for large-scale yogurt production from Murrah buffalo milk.

关键词： Antimicrobial effect Antioxidant capacity Buffalo milk Yogurt GABA

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Antifungal efficacy of kenaf seed peptides mixture in cheese, safety assessment and unravelling its action mechanism against food spoilage fungi

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Food Bioscience 2023年第2期52卷 444-457页

作者： Brisha Arulrajah Mohammed S.Qoms Belal J.Muhialdin Mohammad Zarei anis shobirin meor hussin Hanan Hasan De-Ming Chau Rajesh Ramasamy Nazamid Saari Department of Food Science Faculty of Food Science and TechnologyUniversiti Putra Malaysia43400SerdangSelangorMalaysia Department of Food Science and Nutrition University of Minnesota1334 Eckles AveSaint PaulMN55108USA Virginia Seafood Agricultural Research and Extension Center Virginia TechHamptonVA23669USA Department of Food Technology Faculty of Food Science and TechnologyUniversiti Putra Malaysia43400SerdangSelangorMalaysia Department of Biomedical Science Faculty of Medicine and Health SciencesUniversiti Putra Malaysia43400SerdangSelangorMalaysia Stem Cell&Immunity Research Group Immunology LaboratoryDepartment of PathologyFaculty of Medicine and Health SciencesUniversiti Putra Malaysia43400SerdangSelangorMalaysia

This study investigated the preservation efficacy of kenaf seed peptides mixture(KSPM)in extending the shelf-life of cream cheese matrix and the effect on its physicochemical ***,the safety of KSPM towards mammalian cells and the underlying fungicidal mode of action in-vitro and in-silico were *** KSPM at 500 and 1000 mg/kg effectively prolonged the shelf-life of cream cheese for up to 11-21 days when stored at 25℃ and 4℃,and significantly reduced the inoculated conidia counts by~3 log_(10) conidia/*** safety assessment showed that KSPM maintained the proliferation of normal cell lines up to 30 mg/*** cell surface potential energy and hydrophobicity of fungi were altered due to the potent interactions between the peptides and the cell envelope,with KSPM causing significant fungal cell wall permeability and subsequent disruption of the cytoplasmic membrane *** treatment induced morphological destruction of conidia and mycelium and caused a significant loss of fungal cellular materials including K^(+),sugar,protein and nucleic acids(DNA and RNA),indicating irreversible damage to the fungal cytoplasmic *** in-silico molecular docking study revealed that the peptides mixture efficiently interacted with fungal mannoprotein via the formation of hydrogen bonding,electrostatic interactions and hydrophobic *** molecular dynamics simulation showed that the peptide KPTGMR was tightly embedded into the fungal phospholipid bilayer membrane and inserted into the phosphate head groups which led to the formation of gaps,suggesting a transmembrane pore or channel action mechanism.

关键词： Kenaf seed Natural preservatives Fungicidal peptide Cheese Safety Membrane permeability

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Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

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Food Science and Human Wellness 2024年

作者： Gengghatarani Gengan Nurul Solehah Mohd Zaini Nazamid Saari anis shobirin meor hussin Ahmad Haniff Jaafar Hanan Hasan Elicia Jitming Lim Wan Abd Al Qadr Imad Wan-Mohtar Muhamad Hafiz Abd Rahim Faculty of Food Science and Technology， Universiti Putra Malaysia School of Life and Environmental Sciences， The University of Sydney Functional Omics and Bioprocess Development Laboratory， Institute of Biological Sciences， Faculty of Science， Universiti Malaya

Plant-based milks are on the rise due to an increased awareness of their sustainability and health benefits. Currently， dairy milk is the most nutritionally complete beverage， but it suffers from the presence of indigestible lactose and allergenic proteins. Coconut milk has been around for a long time， but its application is limited due to a perceived lack of specific nutrients， high saturated fat levels， and low acceptability. Recent evidence indicates， however， that the saturated fat and other plant-based components found in coconut milk are good for metabolic outcomes and brain health. The conversion of coconut milk to yoghurt will further improve its functionality by boosting its existing nutritional qualities. In this article， the nutritional value of coconut milk， as well as its potential downsides， its application as yoghurt， and suggestions for enhancing its nutritional functionality will be examined.

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