Journal of Biochemistry, Microbiology and Biotechnology

Methanolic Leave Extract of Abrus precatorius Induces Natural Killer Cell Cytotoxicity Towards Breast Cancer Cells

2025-12-11T15:55:06+00:00

Abrus precatorius (A. precatorius) or locally known as rosary pea, is a type of bean that is traditionally used to treat respiratory disorders. Although the seeds are mainly used, there is lack of focus on the other plant parts, which may be important. In this study, the ability of the A. precatorius methanolic leave extract (APME) to induce anticancer immune response by activating NK cells was analysed via a co-culture experiment of the NK cells using breast cancer MDA-MB-231 cell lines. Subsequently, analysis of target cell deaths by a flow cytometric analysis was conducted followed by evaluation of cytokines, interleukin-2 (IL-2) and interferon-gamma (IFN-γ) levels. Degranulation of the cytotoxic granules was determined by quantifying perforin (PRF-1) and granzyme B (GzmB) using ELISA. APME activates NK cells obtained from healthy donors since the stimulated NK cells can induce apoptosis in target cells in-vitro with increased IFN-γ and PRF-1 levels seen. The findings indicate the ability of A. precatorius leaves extract to stimulate NK cells obtained from healthy donors and trigger its cytotoxicity in MDA-MB-231 cells.

Health Benefits of Peroxisome Proliferator-Activated Receptors (PPARs): A Narrative Review

2025-12-11T16:04:45+00:00

Peroxisome proliferator-activated receptors (PPARs) are ligand-activated transcription factors that play a crucial role in several physiological processes, including the metabolism of carbohydrates, proteins, and lipids, as well as regulating cellular differentiation, development, and tumorigenesis. Recent research has increasingly focused on the role of PPARs in maintaining physiological homeostasis and their potential as therapeutic targets. These receptors regulate gene expression involved in lipid and glucose metabolism, inflammation, and cellular differentiation. This narrative review aims to assess the current understanding of the health benefits of PPARs, their mechanisms of action, clinical applications, and challenges. The review includes findings from various clinical and experimental studies, along with insights from previous reviews. An exhaustive bibliographic survey was conducted which utilized search engines, such as Pubmed, Scopus, Web of Science, Science direct, Medline, Google Scholar, and ResearchGate. The search strategy involved the use of some key terms including, PPAR, nuclear receptors, transcriptional regulation, PPAR-dependent suppression. PPARs have been shown to exert significant pharmacological effects, especially in the treatment of metabolic disorders, such as diabetes and obesity. They have the ability to modulate cell differentiation, development and inflammation. While there are challenges in optimizing their efficiency, clinical trial studies suggest that PPARs will offer a promising glimpse into the future of personalized and targeted therapies. This narrative review highlights the benefits of PPARs in managing metabolic disorders, cardiovascular diseases, inflammation and even cancer. Further clinical studies are necessary to understand the adverse effects of these receptors and how they can be optimized to maintain their efficiency.

The Physicochemical and Sensorial Characteristics of Plant-based Patty Formulated with Oyster Mushroom and Rubber Seed Flour

2025-12-11T16:13:13+00:00

An increasing trend toward a meat-free diet is observed nowadays, as health-conscious consumers tend to limit their use of animal products due to the known association between high meat consumption and overweight, obesity, and an increased risk of chronic diseases. Rubber seed is an underutilised ingredient with a high protein content and has potential for use in the development of plant-based food products. Oyster mushrooms are low in fat and cholesterol and have an umami flavour that provides a taste similar to that of meat. Thus, this study was designed to explore the potential use of oyster mushrooms and rubber seeds as meat replacers for the development of a patty. The sensory and physicochemical features of plant-based patties with varying quantities of rubber seed flour (RSF) and oyster mushroom (OM) were determined. Sensory examination found that products containing 15% RSF were highly accepted by the panellists when compared to the other samples. The addition of RSF resulted in a substantial (p<0.05) increase in nutritional content, such as protein (from 2.78% to 4.54%) and crude fibre (from 1.01% to 2.11%). Furthermore, with the addition of RSF, a significant effect (p<0.05) on texture was observed, with increased cohesiveness and hardness. This study provides insight into the potential use of RSF for the development of plant-based products that can benefit the food industry.

Climate-Smart Agriculture in Southeast Asia: Performance, Adoption Realities, and a Practical Way Forward

2025-12-11T16:29:54+00:00

Southeast Asia is battered by intensifying climate hazards, yet the region continues to feed hundreds of millions through its vast rice bowls. Climate-Smart Agriculture (CSA) is increasingly regarded as the most viable route to sustain production, slash greenhouse-gas emissions, and strengthen farmer resilience in the face of worsening shocks. This systematic review consolidates the strongest field-based evidence currently available across the region. Methane emissions are reduced by approximately 35 % and global warming potential by 29 % when Alternate Wetting and Drying (AWD) is correctly applied, while irrigation water use drops substantially and rice yields remain stable or increase modestly. Greenhouse-gas fluxes are suppressed by roughly 20 % through biochar incorporation, and crop productivity is raised between 10 % and 28 %, with the most pronounced benefits observed on the acidic, low-fertility soils that dominate mainland and insular Southeast Asia. In the Lower Mekong Basin, the System of Rice Intensification (SRI) has been shown to deliver average yield gains of 52 % alongside 70 % higher net economic returns. Despite these robust outcomes, widespread uptake is still constrained by multiple barriers. Training is often inadequate, initial investment costs are perceived as prohibitive, and access to land, credit, extension services, and timely information is distributed unequall-particularly disadvantaging women farmers. Large evidence gaps persist for non-rice agroecosystems and for standardised, comparable indicators of resilience. The review therefore concludes with a clearly sequenced research and policy agenda aimed at shifting CSA from scattered demonstration plots to landscape-scale transformation across Southeast Asia’s diverse farming systems.

Survival of Salmonella in Diced Onions Washed by Different Concentrations of Pineapple Vinegar During Refrigerated Storage

2025-12-11T16:35:12+00:00

Salmonella contamination has been repeatedly linked to diced onions. This study investigated the efficacy of washing solutions using pineapple vinegar at varying concentrations (0%, 5%, and 15%) on the survival of S. Typhimurium in diced onions during refrigerated storage conditions. Briefly, diced onions (50 g) were inoculated with S. Typhimurium at ~ 8 log CFU/g and then submerged in the washing solutions for 2 min. Inoculated onions were allowed to dry for approximately 1 hr, divided into 1 g portions and stored at refrigerated conditions for 12 days. Salmonella was enumerated on Xylose Lysine Deoxycholate (XLD) media at predetermined sampling points during storage. Overall, S. Typhimurium exhibited a little reduction (5.63 ± 0.34 log CFU/g) at 0% washing solution, whereas 6.25 ± 0.53 log CFU/g at 15% pineapple vinegar during the entire storage. Salmonella populations showed moderate reductions at 5% pineapple vinegar washing solution at the beginning of storage, but remained stable throughout the storage period. These findings suggest that pineapple vinegar could serve as a natural alternative to chemical preservatives, providing greater microbiological safety for diced onions while preserving their quality. The study highlights the role of natural antimicrobial agents in enhancing food safety and prolonging the shelf life of fresh produce.

Exploring Reduced-Fat Banana Flavored Milk for Sustainable Food Security: Physicochemical, Microbiological and Sensory Insights

2025-12-11T16:40:05+00:00

This study explores the physicochemical, microbiological, and sensory properties of an innovative reduced-fat banana milk cube (RFBMC), designed to address food security by providing a nutritious, shelf-stable snack. The formulation, utilizing Pisang Berangan (Musa paradisiaca) puree and milk powder, aims to retain essential nutrients and improve long-term usability, ensuring more sustainable access to nutritious food. Four formulations, which are RFBMC 0 (0% BP), RFBMC 1 (20% BP), RFBMC 2 (30% BP), and RFBMC 3 (40% BP), were developed and analyzed to determine their properties. Physicochemical analyses, including hardness, pH, water solubility index, and proximate composition, revealed significant differences among the formulations, with RFBMC 1 exhibiting the most desirable characteristics. Sensory evaluations conducted with 50 panelists identified RFBMC 1 as the preferred formulation due to its balanced aroma, flavor, texture, and hardness, achieving the highest overall acceptance score. Microbiological analysis confirmed the safety of RFBMC 1 and RFBMC 0, with no detection of harmful pathogens such as Escherichia coli, Salmonella spp., coliforms, or Staphylococcus. Although RFBMC 1 recorded a higher total plate count (532,000 CFU/g) compared to RFBMC 0 (1,000 CFU/g), it remained within acceptable limits. The low-fat content of RFBMC 1 (0.77%), its optimal carbohydrate content (36.40%), and high antioxidant levels (51.26%) contributed to its nutritional appeal and consumer preference. The findings reveal that reduced-fat banana milk cubes (RFBMC) serve as a healthier, sustainable alternative to traditional dairy snacks, meeting the growing consumer demand for functional foods and supporting food security by providing an accessible, nutrient-packed, and shelf-stable option.

Proximate Composition, Phenolic Content, and Antioxidant Activity of the pulp and pericarp of Takob Akob Fruit (Garcinia parvifolia)

2025-12-11T17:06:46+00:00

Takob Akob (Garcinia parvifolia) is a lesser-explored indigenous fruit from Sabah, Malaysia, known for its sour taste, which limits its use in daily nutrition and commercialization. This study aims to determine the proximate composition, phytochemical content, and antioxidant activity of the fruit to enhance knowledge of its nutritional benefits. The pulp and pericarp were analysed using AOAC 2000 methods, while phytochemical content and antioxidant activity were assessed using a spectrophotometer. Results showed that the pulp had higher fat (12.61±0.16%) and protein (4.14±0.12%) content than the pericarp (fat: 8.78±0.47%, protein: 2.67±0.04%). However, carbohydrate content was greater in the pericarp (41.80±0.43%) than in the pulp (37.19±0.49%). Phytochemical analysis revealed higher phenolic (0.22±0.01 mg GAE/g), flavonoid (1.32±0.02 mg QE/g), and antioxidant activity in the pulp compared to the pericarp, whereas carotenoid content was higher in the pericarp (58.35±0.33 μg/g) than in the pulp (22.85±0.34 μg/g). Antioxidant activity, measured using DPPH and ABTS methods, was also greater in the pulp. These findings suggest that the pulp of Takob Akob contains higher micronutrients, phytochemicals, and antioxidant activity than the pericarp, making it a potential functional food ingredient. Further research is needed to optimize its antioxidant properties through improved storage or formulation with other antioxidant-rich ingredients.

Valorization of Pineapple By-products (Ananas comosus) to Enhance Proximate and Antioxidant Properties of Green Tea Kombucha

2025-12-11T17:11:16+00:00

The shift towards health-conscious lifestyles has significantly influenced the functional foods market, leading to increased innovation in the development of fermented beverages. Pineapple (Ananas comosus), is recognized for its rich bioactive compounds such as bromelain, and dietary fiber, making their utilization not only nutritionally beneficial but also sustainable. Previous studies have shown that the fusion of pineapple with black tea increased the antioxidant properties of kombucha. However, the effects of pineapple infusion and its by-products on the proximate composition and antioxidant activities of green tea kombucha remain unclear. Therefore, this study aimed to investigate the proximate composition and antioxidant of green tea kombucha when infused with dried pineapple flesh (KPF) and its peels and cores (KPC). The green tea kombucha without any pineapple infusion was used as the control (KT). Proximate composition was analysed using Association of Official Analytical Chemists (AOAC) International standards meanwhile the antioxidant activity was measured using 2,2°-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Ferric Reducing Antioxidant Power (FRAP) assays. All analyses were conducted on day 13 of fermentation. Findings showed that the infusion with pineapple peels and cores (KPC) in green tea kombucha increased the crude fiber content, probably due to the release of fibrous microparticles during fermentation. Moreover, KPC had significantly the highest antioxidant activity with an IC50 value of 443.9 ug/mL for ABTS and FRAP value of 77.82 μg TEAC/mL compared to other samples. The findings indicate that KPC has a strong potential as a functional ingredient. Future studies could focus on optimizing the formulation to enhance consumer acceptance of pineapple peel-infused green tea kombucha.

Development of Duckweed (Lemna minor)-Based Cracker with Enhanced Protein and Fibre Content

2025-12-11T17:16:25+00:00

With the global shift towards health and sustainability, this study explores the potential of duckweed (Lemna minor) as a novel ingredient in high-protein, high-fibre crackers. Known for its rapid growth and rich nutritional profile, duckweed offers a promising solution to the rising demand for sustainable, plant-based proteins. This research evaluates the physicochemical properties of duckweed powder (DP), its incorporation at varying concentrations (2%, 4%, and 6%), and its impact on cracker quality. Key findings reveal that DP significantly enhances protein and fibre content without compromising sensory attributes. Crackers with DP exhibit improved moisture retention and shelf life, supporting their viability in health-oriented snacks. Proximate analysis shows DP had a remarkable amount of fibre (36.07%) and carbohydrates (52.43%). Incorporating DP increases moisture, protein, ash, crude fibre, and total dietary fibre in crackers. Functional properties, including water-holding (5.33 g/g) and oil-binding capacity (5.08 g/g), further highlight its benefits in food formulations. Sensory evaluation confirms that crackers with up to 6% DP maintain acceptable taste, texture, and overall appeal, with the 2% formulation receiving the highest acceptability score. This study underscores the potential of duckweed as a sustainable and nutritious food ingredient, offering an alternative protein source for the industry.

Effect of Sacha Inchi Oil Press-Cake (Plukenetia volubilis L.) on Physicochemical and Sensory Properties of Reduced-Fat Chicken Patties

2025-12-11T17:25:07+00:00

This study analyzed the proximate composition of Sacha inchi oil press-cake (SIOPC) and its effects on the physicochemical and sensory properties of chicken patties. Five formulations were prepared: a control (F0) with 0% SIOPC and 10% fat, and four variations—F1 (2.5% SIOPC + 7.5% fat), F2 (5% SIOPC + 5% fat), F3 (7.5% SIOPC + 2.5% fat), and F4 (10% SIOPC + 0% fat). Proximate analysis of SIOPC revealed a remarkable protein (54.20%) and fat (22.87%) contents. Moreover, the addition of SIOPC in chicken patties significantly increased the ash content, while reducing the fat level (p<0.05). Fat replacement with SIOPC reduced pH and cooking loss (p<0.05) while improving water holding capacity and cooking yield. Color analysis showed no effect on lightness (L*) but decreased redness (a*) and yellowness (b*) (p<0.05). Texture profile analysis indicated significant differences (p<0.05) in hardness, chewiness, and resilience, but not in cohesiveness and springiness (p>0.05). Sensory evaluation found no significant differences (p>0.05) in color, aroma, taste, or overall acceptance, though F2 received the highest score among SIOPC-enriched formulations. Overall, SIOPC shows promise as a fat replacer in reduced-fat chicken patties.

Impact of High-Pressure Processing on the Physicochemical and Storage Stability of Tepache, a Pineapple By-product Fermented Beverage

2025-12-11T17:37:46+00:00

Tepache is a functional fermented beverage made from pineapple by-products. It is rich in prebiotics and bioactive compounds. However, prolonged storage of the beverage can lead to further proliferation of microorganisms, eventually resulting in an undesirable taste and changes in nutritional composition. There is a need to extend the shelf life of the tepache without compromising its organoleptic and nutritional properties. In this study, the effect of high-pressure processing (HPP) on the physicochemical properties, microbial quality, and sensory characteristics of tepache was investigated. Samples were treated at 300, 450, and 600 MPa for 6 min and stored at 4 ℃ for 14 days. Total plate count, pH, total soluble solids, color, DPPH scavenging activity, and sensory evaluation were analyzed. HPP significantly reduced the microbial load, ranging from no viable cells to 6.00 log10 CFU/mL, with 600 MPa showing the highest efficacy. Tepache treated with HPP exhibited higher pH, total soluble solids, and sensory scores, which increased with higher pressure. The treatment maintained the color of the sample, but a slight decrease in b* was observed during storage. The DPPH scavenging activity was improved by the high-pressure treatment, and lower reduction was observed during storage compared to the control sample. The findings suggest that HPP at higher pressure is a suitable option to improve both the shelf life and quality of fermented beverages without compromising their antioxidative properties.

Effect of Rice Starch with Different Levels of Amylose Content on the Proximate Composition, Textural, and Thermal Properties of Plant-Based Cheese

2025-12-11T17:49:00+00:00

A major challenge in formulating plant-based cheese lies in achieving the springiness and meltability of dairy cheese, and starch shows promise in fulfilling these textural roles. However, the functional properties of starch are mainly determined by its amylose and amylopectin content. This study aimed to determine the effect of rice starch with different levels of amylose content on the proximate, textural, and thermal properties of palm milk-based cheese analogue (PMCA). Palm milk was the main ingredient in the production of PMCA as a milk fat replacement, with chickpea flour as the source of protein. A total of 4 samples were produced with 0% starch as negative control (Sample A), 2% medium-amylose rice starch (B), 2% low-amylose rice starch (C), and 2% corn starch as positive control (D). Sample C exhibited significantly higher hardness and springiness while reduced melt ability as compared to Sample B and D. The PMCA had considerably high protein (9-14%) as compared to the literature (0.11-3.00%) and low fat (12-15%) content, that suggested chickpea flour and palm milk be considered as primary ingredients in high-protein with low-fat cheese analogue. Sample C demonstrated significantly higher (p<0.05) hardness and springiness with smaller specimen expansion in meltability as compared to samples B and D, supported by the analysis of scanning electron microscopy. In conclusion, low-amylose rice starch showed a better choice to be applied in plant-based cheese products to obtain mimicked textural characteristics with dairy cheese.

Extraction of Phenolic Compounds from Banana Inflorescence (Musa acuminata) Using Supercritical Carbon Dioxide

2025-12-11T17:59:18+00:00

Banana inflorescence from Musa acuminata, frequently seen as agricultural waste, is a substantial source of bioactive compounds such as polyphenols and flavonoids. Efficient extraction methods can unlock its potential for functional food. This study aims to evaluate the impact of ethanol as a co-solvent concentration on extract yield, total flavonoid content (TFC), and antioxidant activity. Banana inflorescence was dried using an oven at 60 °C for 4 hours, ground into a fine powder, and stored in vacuum-sealed containers at -20 °C. For maceration, 10 g of the powder was combined with 100 mL of ethanol, agitated for 24 hours, and the ethanol was subsequently evaporated. For supercritical carbon dioxide (scCO₂) extraction, 10 g of powder was extracted using 50% and 100% ethanol as co-solvents under four conditions: 60 °C, 40 MPa; 60 °C, 25 MPa; 40 °C, 40 MPa; and 40 °C, 25 MPa. Extract yield, TFC, and antioxidant activity were measured, with flavonoid content quantified as quercetin equivalents (QE) and antioxidant capacity evaluated using IC50 values. The maximum yield (4.80%) was achieved using scCO₂ extraction with 100% ethanol at 60 °C and 40 MPa, attributed to enhanced solubility at elevated temperature and pressure. TFC was consistently higher with scCO₂ than maceration, reaching 552.94±0.84 mg QE/g using 50% ethanol at 60 °C and 40 MPa due to improved CO₂ density. Antioxidant activity peaked scCO₂ extraction using 100% ethanol at 40 MPa and 40 °C yielding the lowest IC50 (7.97±0.68), indicating superior radical scavenging. These results highlight scCO₂ extraction’s efficacy in maximizing bioactive compounds recovery and antioxidant potential from the banana inflorescence.

Comparative Effects of Freeze-Drying and Spray-Drying on the Physicochemical, Microbiological, and Sensory Properties of Coconut Milk and Dairy Milk Yoghurts

2025-12-11T18:08:16+00:00

Coconut milk yoghurt, rich in healthy fats, offers a sustainable alternative to dairy. Converting it into powder enhances shelf life, versatility, and probiotic retention for diverse food applications. This study evaluates the effects of spray-drying (SD) and freeze-drying (FD) on the physicochemical, microbiological, and sensory properties of coconut milk-based yoghurt (CMY) compared to dairy yoghurt (DY). Yoghurt powders were prepared by diluting the yoghurts with 64% distilled water and 6% maltodextrin for SD processing, conducted at 150°C inlet and 65–70°C outlet temperatures. For FD, liquid yoghurts were frozen overnight and lyophilized under vacuum at -50°C for four days. Analysis revealed that dried CMY exhibited significantly higher soluble solids and lactic acid levels than dried DY (<0.72%) in both drying treatments. Although protein content in dried CMY powders is significantly lower (<23%) compared to DY powders (27%), the LAB counts were consistently higher in CMY samples. Significant differences were noted in colour parameters (b*), though no differences were observed for L* and a*. All dried yoghurts produced microbiologically safe powders, with yeast, mould, and coliform counts within acceptable limits. Sensory evaluation by 60 panellists using a 9-point hedonic scale indicated greater acceptance for CMY over DY, with SD powders preferred over FD powders. In conclusion, CMY is more preferred over DY for producing high-quality yoghurt powders with enhanced probiotic retention, better sensory appeal, and improved functional properties.

Pomegranate (Punica Granatum L) Peel Powder as a Partial Replacement for Wheat Flour in Chocolate Cookies: Effect of Particle Size on the Physical and Antioxidant Properties

2025-12-11T18:12:52+00:00

This study aimed to evaluate the effect of different particle sizes of pomegranate peel powder (PPP) as a partial replacement for wheat flour on the physical and antioxidant properties of cookies. The PPPs were prepared in three different particle sizes (1.0 mm, 0.5 mm, and 0.25 mm) and incorporated into cookies at a 15% substitution level. The physical properties of the cookies were evaluated, and the antioxidant properties were assessed in both dough and cookies to determine the effect of particle size on antioxidant retention after exposure to heat during baking. The particle size of PPP significantly affected the overall appearance, hardness, spread ratio, and colour of cookies. Reducing particle size decreased the cookie diameter and spread ratio, resulting in increased hardness. The appearance of the cookies became more compact and smoother with smaller particle sizes (0.25 mm) and exhibited a higher L* value. Furthermore, dough and cookies containing the smallest PPP particles (0.25 mm) exhibited significantly higher total phenolic content (TPC) values, DPPH radical scavenging activity, and ferric-reducing antioxidant power compared (FRAP) compared to samples with the largest particle size. This was attributed to the higher release of bioactive compounds due to the larger surface area. Baking caused some thermal degradation of antioxidants, resulting in slightly lower TPC and DPPH values in cookies than in dough. These findings highlight PPP's potential as a functional ingredient, enhancing the nutritional quality of cookies while reducing pomegranate peel waste.

Starch-based Films Incorporated with Pectin Extracted from Papaya Peel Using Acid Hydrolysis

2025-12-11T18:16:59+00:00

Papaya (Carica papaya L.) peel contains bioactive compounds like pectin, widely used in making edible films due to its gel-forming ability, offering a sustainable way to repurpose fruit waste. The reliance on synthetic plastics for packaging and the insufficient management of papaya peel waste highlights the need for a sustainable alternative. Limited research exists on how different acids used for pectin extraction affect film properties. This study focused on extracting pectin from papaya peel using hydrochloric acid (HCl) and citric acid (CA) and incorporating it into starch-based films at 0.5% and 1% concentrations. Pectin extraction efficiency was influenced by acid type, with HCl yielding 9.1%, significantly higher than CA 3.99%. The extracted pectin was characterized as high methoxyl pectin with degrees of esterification (DE) ranging from 51.82% to 52.26%. A higher acid percentage enhanced tensile strength and reduced elongation at break, improving mechanical stability. FTIR analysis confirmed pectin structures and degradation, showing a higher OH peak. Color analysis and water vapor permeability tests revealed that films with 1% pectin extracted using CA had the lowest water vapor permeability, improving moisture barrier properties. UV-Vis spectroscopy analyzed optical properties, UV-Vis spectroscopy showed that films incorporating 1% pectin extracted using HCl exhibited greater UV absorbance due to the presence of phenolic compounds, highlighting their potential as effective natural UV-blocking packaging materials while biodegradability tests showed that films incorporated with 0.5% pectin extracted using CA degraded more efficiently than the control and film incorporated with pectin extracted with HCl. In conclusion, pectin extracted using HCI more effectively than CA. Pectin extraction using HCl proved more efficient, resulting in a higher yield compared to CA. Additionally, incorporating 1% pectin extracted using CA preserves pectin's molecular weight and functional properties, enhancing film quality in starch-based films by improving its physical and mechanical characteristics.

Development of Plant-Based Ball from Shiitake Mushroom and Chickpea: Physicochemical Properties and Sensory of Selected Formulation

2025-12-11T18:20:49+00:00

Shiitake mushrooms and chickpeas, valued for their nutritional benefits, functional properties, and environmental sustainability, are promising ingredients for alternative food development, yet limited research has explored their combined use in plant-based products. This study aims to transform shiitake mushrooms into valuable food products —specifically plant-based balls —by combining them with chickpea flour, thereby enhancing their value and promoting sustainability. Shiitake mushrooms and chickpea flour were combined in three ratios (15:35, 25:25, and 35:15) to formulate the mushroom balls. The research assessed the sensory characteristics of plant-based balls using a 9-point hedonic scale. The evaluation focused on chewiness, flavour intensity, umami, colour, saltiness, aftertaste, and overall acceptability. The research also includes physicochemical properties and calorie content of plant-based balls for nutritional labelling. Additionally, it examines the effect of cooking time (7, 10, and 13 min) on the texture and colour of the most selected plant-based ball. Sensory analysis revealed that the 35:15 ratio received the highest preference levels for overall acceptability. Consequently, it was chosen for further chemical and physical analyses. The chemical composition of the preferred plant-based ball showed moisture, protein, fat, ash, and carbohydrate levels of 53.36%, 13.48%, 1.29%, 5.25%, and 26.62%, respectively. The calorie value was 172 kcal per 100g. Hardness and chewiness decreased with longer cooking time, with 10 min being optimal. Lightness (L*) decreased from 37.44 to 13.06 as cooking time increased, with 10 min indicating medium lightness. Combining shiitake mushrooms with chickpea flour (35:15) creates a promising formulation with moderate protein content and favorable consumer preference.

Chemical and Functional Characterization of Syzygium cumini Leaves with Antioxidant Potential

2025-12-30T17:42:06+00:00

Natural antioxidants found in plants have thus proven to be important potential therapeutic agents against oxidative damage caused by free radicals. This study evaluated the antioxidant properties and functional characteristics of the bioactive compounds in Syzygium cumini leaves via in vitro and in vivo approach. The total phenolic content (TPC: 631.43 ± 163.90 µg/mL) was found to be higher than flavonoid content (TFC: 38.05 ± 3.02 µg/mL). Based on the IC50 values, ethanolic fraction was shown to be most effective in quenching electron pairs of DPPH radicals (IC50: 0.02 ± 0.004 µg/mL), higher than methanolic extract (IC50 = 1.49 ± 0.90 µg/mL) and other fractions. The total antioxidant potential was also high in ethanolic fraction (1327 ± 5.89 µg/mL). Similarly, in vivo studies in type 2 diabetic rat model showed a reduction in the activity of catalase and a subsequent increase in malondialdehyde (MDA) content. However, S. cumini treatment abolished this antioxidant imbalance in a dose-dependent manner. The 1000 mg/kg dose resulted in a 27.28 ± 2.82 kU increase in catalase activity and a 0.67 ± 0.02 nmol/mg reduction in MDA content. The FTIR spectroscopy revealed strong O-H stretching peaks around 3260 cm⁻¹ typical for phenolic compounds. Additionally, peaks were observed for C=O, C-O, and N-H bonds. Interestingly, GC-MS profiling further confirmed the presence of strong antioxidant phenolic compounds such as catechol, 1,2,3-benzenetriol, and 3,4,5-trihydroxybenzoic acid methyl ester. Besides this, moderate levels of antioxidants with lipid solubility were also found. Derivatives of linoleic acid, oleic acid, and octadecadienoic acid belonged to this group. This indicates a combination of hydrophilic radical scavenging capacity.

Salivary Microbiome in Caries Research: From Classical Concepts to Future Directions

2025-12-30T17:47:16+00:00

Dental caries is a highly prevalent biofilm-mediated disease arising from complex interactions among oral microorganisms, diet, saliva, and host factors. Saliva is increasingly recognised as a practical and informative matrix for characterising oral microbial ecology and identifying biomarkers of caries risk. This narrative review synthesises historical and contemporary evidence on the salivary microbiome in caries research, with three aims: (a) to highlight early yet foundational work on salivary mutans streptococci and host factors, (b) to critically examine similarities and differences among recent 16S, metagenomic, and multi-omics studies linking salivary communities to caries, and (c) to discuss key future directions and translational potential. Early culture-based studies established strong associations between high salivary Streptococcus mutans counts, low pH, and elevated caries experience, supporting saliva-based microbial screening as a feasible risk assessment tool. More recent microbiome-era work reveals broader salivary dysbiosis in caries, involving shifts in community composition, functional pathways, and host–microbe interactions, although findings beyond S. mutans vary across age groups, populations, and methodologies. Metagenomic and metabolomic analyses demonstrate that specific taxa, pathways, and salivary proteins and metabolites can serve as candidate biomarkers, and that salivary parameters, including flow rate and pH, significantly modulate microbial signatures. Nevertheless, progress is limited by methodological heterogeneity, reliance on cross-sectional designs, and under-representation of multi-kingdom and multi-omics integration. Future research priorities include protocol standardisation, longitudinal cohort studies, mechanistic multi-omics, identification of protective taxa, and application of machine learning to multi-dimensional salivary datasets. Ultimately, salivary microbiome research holds promise for precision caries prediction and minimally invasive, microbiome-informed prevention strategies that can be applied in personalised care as well as in wider public health programmes.

In vitro Antioxidant Potential of Hyphaene thebaica Pulp Bioactive Fraction

2025-12-30T18:12:39+00:00

Oxidative stress underlies the development of several chronic disorders, prompting interest in plant-based antioxidants with defined chemical composition and biological efficacy. This study investigated the antioxidant potential of Hyphaene thebaica pulp through integrated phytochemical quantification, spectroscopic characterization, chromatographic profiling, and in vitro antioxidant assays. The pulp exhibited measurable total phenolic content (19.90 ± 2.20 mg/g) and remarkably high total flavonoid content (615.94 ± 6.36 mg/g), indicating a substantial pool of redox-active metabolites. FTIR analysis of the aqueous fraction revealed characteristic absorption bands corresponding to hydroxyl, carbonyl, aliphatic, aromatic, nitro, and amine functional groups, supporting the presence of phenolics, flavonoids, fatty acids, and related antioxidant-associated constituents. GC–MS profiling identified compounds with reported antioxidant relevance, including oleic acid, tetradecanoic acid, long-chain aliphatic alcohols, and flavone-related structures, suggesting multiple antioxidant mechanisms. Antioxidant assays demonstrated solvent-dependent activity, with ethyl acetate extract showing the strongest DPPH radical scavenging activity (IC₅₀ = 4.19 ± 0.92 µg/mL), followed by chloroform and aqueous fractions, while the crude extract exhibited comparatively weaker activity. Total antioxidant capacity further confirmed superior activity of the ethyl acetate fraction (729.16 ± 3.21 µg/mL), indicating enrichment of potent antioxidants in semi-polar solvents. Collectively, the findings suggest that the antioxidant activity of H. thebaica pulp arises from the synergistic action of phenolic and flavonoid compounds alongside lipid-derived constituents, providing a mechanistic basis for its potential application as a natural antioxidant source.

Probiotics and Postbiotics from Southeast Asian Traditional Fermented Foods Highlight Functional Potential in Malaysia

2025-12-30T18:18:39+00:00

Fermented foods are essential in Southeast Asia's culinary and cultural landscapes, providing nutrition, preservation, and microbial diversity. Beyond their traditional significance, these foods include beneficial probiotics and metabolic by-products, known as postbiotics, that improve food functionality and human health. This review compiles recent research on the probiotic diversity and postbiotic potential of fermented foods from Southeast Asia, with a focus on traditional Malaysian variations such as budu, tempoyak, belacan, cincalok, tapai, pekasam, and pickled maman. It covers the most common microbial species, fermentation substrates, and bioactive metabolites in the fermented foods, while also highlighting recently discovered postbiotic components such as exopolysaccharides, peptides, and short-chain fatty acids. Despite these advantages, Malaysian traditional fermented foods have received minimal research, particularly in metabolomic characterization and clinical validation. Omics tools integration, safety assessment, and the valuation of local probiotic strains for functional food innovation will be beneficial in the next steps for fermentation science in Malaysia.

Antioxidant Effect and Characterization of Metabolites in Citrullus lanatus Seed Extract

2025-12-30T18:32:40+00:00

Watermelon (Citrullus lanatus) seeds contain a complex matrix of phenolic and lipid derived metabolites capable of modulating oxidative processes at the molecular level. In this study, the antioxidant effect of C. lanatus seed extract was evaluated via in vitro and in vivo assays, and the bioactive were characterized using FTIR and GC–MS. The seeds exhibited a higher total phenolic content (584 ± 26.1 mg/g) than flavonoid content (14.04 ± 0.20 mg/g), indicating a phenolic rich antioxidant system. DPPH assays showed strong radical scavenging activity, with the aqueous fraction displaying the lowest IC₅₀ (1.65 ± 0.13 µg/mL) compared to other fractions, while total antioxidant capacity was highest in the ethyl acetate (355.50 ± 5.20 µg/mL) and n hexane (316.30 ± 0.76 µg/mL) fractions. FTIR analysis revealed characteristic O–H stretching (3286 cm⁻¹), C–H bending (1400–1346 cm⁻¹), and C–O/C–N stretching (1033 cm⁻¹), confirming the presence of alcohols, water, and complex organic functional groups associated with redox activity. GC–MS profiling of the aqueous fraction identified several antioxidant associated metabolites, including dodecanoic acid ethyl ester, decanoic acid ethyl ester, tetradecanoic acid ethyl ester, trilaurin, oleic acid (two peaks), and dodecanoic acid hydroxy ethyl ester. Evaluating the antioxidant activity in vivo demonstrated modulation of oxidative stress biomarkers, with extract treated groups showing reductions in malondialdehyde (e.g., 0.47 ± 0.085 nmol/mg at 250 mg/kg) relative to diabetic controls (0.79 ± 0.038 nmol/mg), alongside dose dependent alterations in catalase and superoxide dismutase activities. These biochemical shifts indicate attenuation of lipid peroxidation and partial restoration of endogenous antioxidant defenses. These findings demonstrate that C. lanatus seeds possess a distinct antioxidant signature driven by phenolic–lipid interactions and enzymatic modulation, supporting their relevance as a natural source of redox active compounds.

Pharmacological Modulation of the Microbiome in the Prevention and Treatment of Infectious Diseases: Current Evidence and Future Directions

2026-01-07T07:46:08+00:00

Human microbiome is a significant point of contact for immunity building and prevents contagious diseases. If the microbiome is disrupted, especially due to broad-spectrum antibiotics, it will make infections more likely to occur with complex disease outcomes like Clostridium difficile colitis. Pharmacological interventions such as probiotics, prebiotics, and microbiome therapy strategies one to two generations ahead and the transplant method, FMT, are all very promising solutions for infection prevention and treatment through their effects on the microbiome. The purpose of this review is to evaluate the present state of knowledge concerning the relationship between the microbiome and infections and to present some of the new pharmacological microbiome modulation strategies. It gives examples where microbiome-targeted therapy has led to a reduction in the infectious risk, a very welcome situation regarding hospitalized/immunocompromised patients, for instance. Nevertheless, though a lot of people are fascinated by the area, problems such as personalized varieties one by one, institutional prejudices, and regulatory unknowns are still the main issues for clinical translating. The use of microbiome-modulating clinical practices is backed up by the research that goes with infectious disease therapies. These fields' growth will necessarily involve collaboration among scientists from different areas and massive error-free clinical trials to confirm the effectiveness and safety of the treatments in different subcategories of patients and infection strains.

Biochemical Evaluation of Properties of Klebsiella oxytoca Pectinase Isolated from Some Vegetable Wastes

2026-01-17T16:32:14+00:00

Pectinase is a group of enzymes that catalyze the breakdown of pectin. This study was carried out to investigate the biochemical and physicochemical properties of pectinase isolated from the fermentation of vegetable wastes using Klebsiella oxytoca. Pectinase was produced from Klebsiella oxytoca in a submerged fermentation system and purified in a three-step purification technique. The biochemical and physicochemical properties of purified pectinase were determined. The purified pectinase exhibited a subunit molecular weight of 46.34 kDa, specific activity of 164.87 mmol/min, and maximum stability at pH 6 and 50˚C. The enhancement of pectinase activity in the presence of Ca2+, Na+, Zn2+, and K+ aided the breakdown of pectin, while it was significantly reduced in the presence of Hg2+ and Mn2+. Some surfactants reduced the activity of the purified pectinase, while EDTA and ß-mercaptoethanol inhibited the enzyme. The estimated values of the kinetic constants, Vmax and Km, were 8.07 µmol/ml/min and 2.44 mM, respectively. The vegetable wastes produced by Klebsiella oxytoca and enzymes possess characteristic properties that may be suitable for use in industrial processes where pectinase is required.

Health Inequities in Schistosomiasis Burden and Treatment Outcomes: A Comparative Study of Enrolled and Out-of-School Children in Riverine Kebbi State

2026-01-17T17:13:13+00:00

Schistosomiasis remains endemic in Nigeria, disproportionately affecting out-of-school children (OOSC), who are largely excluded from mass drug administration (MDA) programs. To compare Schistosoma spp prevalence, morbidity, and treatment outcomes between enrolled school children (ESC) and OOSC in Kebbi State. A community-based cross-sectional study with longitudinal follow-up (Oct 2023–Feb 2024) was conducted in six riverine communities. Diagnoses included urine filtration, Kato-Katz, and POC-CCA for hybrids. Multivariable Poisson regression assessed determinants. Of 1155 children (aged 0–15 years), overall infection prevalence was 11.4% (n=132). OOSC exhibited significantly higher prevalence than ESC (31.4% vs 5.2%, p<0.001). Key risk factors included stream water use (PR 3.45; 95% CI, 2.5–4.8), open defecation (PR 2.19; 95% CI, 1.7–2.9), and inadequate hygiene practices. Only 3.8% of infected children received praziquantel; traditional and spiritual healing were predominant. Charts illustrate infection by education, water source, and hygiene practices. The exclusion of OOSC sustains reservoirs of transmission and undermines the WHO's 2030 elimination targets. Integrated interventions, including community-based MDA, WASH, and hygiene, are urgently needed.

Safety and Efficacy of Psidium guajava Stem Bark Extracts in the Management of Oral Thrush

2026-01-17T17:56:25+00:00

Psidium guajava L. has long been used in traditional medicine for managing infectious diseases. However, there is limited scientific data on its antifungal potential and safety. This study investigated phytochemical composition, acute oral toxicity, and antifungal efficacy of stem bark extracts of P. guajava against Candida albicans isolated from patients with oral thrush. The stem bark was extracted using cold maceration with water and ethanol. Standard qualitative phytochemical screening was conducted. Acute toxicity testing followed OECD guideline 423 using mice at doses up to 4000 mg/kg. Antifungal activity was assessed using the disc diffusion method, while MIC and MFC were determined using broth microdilution. Data were analyzed using one-way ANOVA at a 95% confidence level. Both extracts contained phenols, tannins, terpenoids, flavonoids, alkaloids, and glycosides, while saponins were present only in the aqueous extract. No mortality or observable signs of toxicity were recorded up to 4000 mg/kg, indicating a wide safety margin (LD₅₀ > 4000 mg/kg). Ethanolic extract showed significantly higher potency than the aqueous extract (p = 0.004). At 250 mg/mL, the ethanolic extract (17.67 mm) demonstrated comparable efficacy to fluconazole (18.67 mm, p = 0.355). P. guajava stem bark extracts exhibit promising antifungal properties, with the ethanolic extract showing comparable efficacy to fluconazole at higher concentrations. The extracts are safe at the tested doses and contain diverse bioactive compounds, supporting their ethnomedicinal use in managing oral candidiasis.

Proximate Composition of Clarias gariepinus Fed Graded Levels of Sesame indicum (Beni seed) Diets

2026-01-17T18:58:28+00:00

This present study investigates the effect of replacing fishmeal with varying levels of Beni seed (Sesamum indicum) meal on the diet of Clarias gariepinus. Three hundred and sixty (360) healthy C. gariepinus (African mud catfish) were stocked in eighteen (18) experimental tanks and fed different graded levels of diets that were developed to contain 40% crude protein using graded levels of sesame seed meal (0%, 25%, 50%, 75%, and 100%) as a replacement of fish meal. Proximate compositions of both diets and fish carcasses were analyzed following the AOAC (2019) methods. Significant differences (p<0.05) were observed in moisture, ash, crude fibre, carbohydrate, fat, and crude protein contents among the treatments. Fish fed diets with 50% and 75% Beni seed inclusion (DT4 and DT5) demonstrated superior protein deposition compared to the control and other treatments. However, fish fed a 100% Beni seed diet (DT6) showed reduced ash and protein levels, indicating a nutritional limitation at complete substitution. This research concludes that partial replacement of fishmeal with Beni seed meal, particularly between 50% and 75%, is both nutritionally sound for C. gariepinus culture. Complete replacement (100%) may not support optimal growth due to reduced protein quality and the potential presence of anti-nutritional factors. Thus, incorporation of Beni seed meal up to 75% in fish feed is recommended. Further research may also be conducted on amino acid supplements, processing methods to minimize anti-nutritional value, and long-term performance to improve the practical use of Beni seed meal in aquaculture.

Pollution and Human Health Risks Assessment of drinking water in Ondo Southern Riverine Communities of Nigeria

2026-01-18T17:44:12+00:00

Despite the free access to and consumption of quality drinking water, which is essential for human well-being, both natural occurrences and anthropogenic activities worldwide have significantly compromised the quality of drinking water, thereby reducing its availability and safety. This study examined the pollution levels in drinking water and the associated health risks in selected communities of Ondo State, Nigeria. One hundred water samples were obtained from drinking water sources in ten selected riverine communities in Ondo South. The evaluation of physicochemical parameters, toxic metals, and microbial load was conducted in accordance with APHA, USEPA IRIS, and WHO guidelines. The results indicated that concentrations of toxic metals and physicochemical parameters exceeded the permissible limits set by WHO and USEPA IRIS. Gram staining and IMViC tests verified the presence of fecal coliforms, indicating fecal contamination against the WHO standards. Chronic Daily Intake (CDI) ranks as follows: Babies > Children > Adults, whereas the cancer risk hierarchy is As > Cd > Cr. The Hazard Quotient is in the order Pb > As > Cr > Cd, significantly surpassing the permissible limit of less than 1. The analysis concludes that drinking water in the study areas presents a risk for diseases such as diarrhea, cholera, and cancer. The elevated water pollution in these study areas results from the presence of chemicals, specifically heavy metals, and microbial contaminants originating from household waste.