Effects of Lacticaseibacillus paracasei Shirota Supplementation on Growth Performance, Intestinal Health, and Fecal AFB1 Metabolite in AFB1-Exposed Rats (Kesan Pemberian Lacticaseibacillus paracasei Shirota terhadap Prestasi Pertumbuhan, Kesihatan Usus dan Metabolit AFB1 di dalam Najis Tikus Terdedah AFB1) / Jurnal Sains Kesihatan Malaysia

@#Aflatoxin B1 (AFB1) is a toxin produced by Aspergillus species of fungi. Findings in the literature has shown the potential of probiotic treatment to alleviate AFB1 toxicity. This study explores the effects of Lacticaseibacillus paracasei Shirota (LcS) supplementation on the growth performance, intestinal health, and excretion of faecal AFB1 metabolite of AFB1- exposed rats. Thirty-two male Sprague Dawley rats were divided into control, AFB1, AFB1+LcS and LcS groups. AFB1 was given at a complete dosage of 25 µg AFB1/kg body weight, while LcS supplementation at 2×109 CFU/mL per day for four weeks. The average body weight of the AFB1 group showed no significant increase from week 2 to 4, while other groups had an increment throughout the study. The food intake of the AFB1 and AFB1+LcS groups had significantly reduced throughout the treatment period. AFB1 exposure caused several changes in the histomorphometry parameters but was normalised with LcS supplementation. The AFB1 group showed mild to moderate inflammation in all intestinal parts, whereas only mild inflammation was observed in the jejunum and ileum of the AFB1+LcS group. Faecal Bifidobacterium spp. counts showed an increment in three groups, while the AFB1 group showed a significant reduction. The faecal AFB1 in the AFB1 group was significantly lower than in the AFB1+LcS group. In conclusion, AFB1 affected growth performance and intestinal health, and wherein the effects were alleviated by LcS supplementation. Further investigation on intestinal permeability and serum and urinary AFB1 level is suggested to understand the mechanism of probiotic-AFB1 interaction in alleviating AFB1 toxicity.

Effect of Roasting on Whole Grain Barnyard Millet to the Proximate Composition, Amino Acid Profile, Total Phenolic Content and Antioxidant Activity

@#Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110℃ for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p<0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p<0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p<0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality.

Nutritional Composition and Cost Differences between Gluten-Free and Gluten-Containing Food Products in Kuala Lumpur, Malaysia

@#Introduction: The demand for commercial gluten-free food products are increasing due to rising prevalence of lifestyle-related diseases. The market growth is forecasted to increase in numbers. However, to date nutritional comparison of gluten-free and gluten-containing food products is not done extensively in Malaysia. Therefore, this study aimed to investigate the nutritional composition and cost per 100 g between gluten-free and gluten-containing food products in selected grocery stores in Kuala Lumpur. Methods: A total of 106 food products comprising of gluten-free food products (n=41) and gluten-containing food products (n=65) were determined and compared for its nutritional composition and cost per 100 g. The products were obtained from 4 main grocery stores in Kuala Lumpur that supply gluten-free food products. The differences in nutritional composition and cost between both products were analysed by using independent samples t-test. Results: The results showed no difference in energy content between both products. Across the food products, 15 % of gluten-free food products showed higher carbohydrate content compared to its counterparts. Protein content in gluten-free products was 63 % lower than gluten-containing products. Among all gluten-free food products included in this study, only lasagne sheet has lower content of dietary fibre compared to its counterparts. The cost for majority of gluten-free food products was significantly higher, which was two- to four-fold higher compared to gluten-containing products. Conclusion: This study indicated that gluten-free food products showed no nutritional advantage especially in its macronutrients, hence, avoidance of gluten for healthy population may not be beneficial and rather costly.