Isolation of Prebiotics from Artocarpus integer's Seed

There has been a high amount of attention given to prebiotics due to their significant physiological function and health benefits. Prebiotics contain nondigestible compounds that allow specific changes, both in the growth and in the activity of bacteria in the host gastrointestinal tract, that provide benefits upon the host by promoting a healthy digestive system and preventing disease. This study aims at investigating the potential prebiotic activity of bioactive compounds extracted from the seeds of an underutilized indigenous plant Artocarpus integer (A. integer). The optimum microwave-assisted extraction conditions were a microwave power of 1500 W, extraction time of 180 s, and solvent-to-sample ratio of 1000 : 1. The maximum amount of the total carbohydrate content extracted from A. integer was 787 mg/L. The percentage hydrolysis levels of A. integer extract in gastric juice at pH 1, 2, 3, and 4 were 6.14%, 7.12%, 8.98%, and 10.23%, respectively. For enzymatic digestion, the percentage of hydrolysis was 0.16% at pH 7. A. integer extract was found to support the growth of probiotics such as L. acidophilus and L. casei. After 72 hours of incubation, L. acidophilus achieved 6.96 log₁₀ CFU, whereas L. casei reached 8.33 log₁₀ CFU. The study makes an important contribution to the development of the use of Sarawakian underutilized plants and to the identification of new sources of prebiotic materials to be used in food.

Berrios J. Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks

Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of TN inclusion in the formulations was evaluated on relevant physiochemical characteristics of the snacks. Viscoamylograph of the raw formulations showed that TN addition increased (p < 0.01) onset temperature and delayed peak viscosity. In the extruded flours, TN contributed to limit the starch degradation during extrusion. Diameter, expansion ratio, true density, and total pore volume of the extrudates were reduced (pf < 0.01) by the increased TN content in the formulations, while bulk density rose. The surfaces of the extruded snacks were modified by the increasing inclusion of TN in substitution of rice in the formulations. Extrudates containing 10% TN showed the best overall texture profile. Moreover, TN addition enhanced the ash and protein content of the snacks and increased their total antioxidant activity. This study demonstrated that incorporation of 10% TN flour into rice-based formulation was suitable for making gluten-free snacks with acceptable physical properties.

Characterization of guava (Psidium guajava Linn) seed polysaccharides with an immunomodulatory activity

To clarify the property of a novel guava seed polysaccharide (GSPS), GSPS was subjected to purify using Sepharose 6B gel filtration chromatography and further characterize the property of each individual isolated fraction. GSPS further resolved into three purified fractions, guava seed polysaccharide fraction 1 (GSF1), GSF2 and GSF3. Isolated GSF1, GSF2 and GSF3 were respectively subjected to high performance size exclusion chromatography; molecular weights of three polysaccharide fractions were determined. GSPS, GSF1, GSF2 and GSF3 were suggested to be proteopolysaccharides or glycoproteins. GSPS, GSF1, GSF2 and GSF3, particularly GSF3, were found to have a Th2-inclination property and anti-inflammatory potential. Heated GSF3 did not significantly (P > .05) decreased its immunomodulatory activity, suggesting that GSF3 is a proteopolysaccharide. The deproteinated GSF3 markedly lost its immunomodulatory activity, suggesting that both protein and carbohydrate moiety in GSF3 are essential to its immunomodulatory function. Analyses of monosaccharides composition in GSF3 using a pre-column derivatization high performance liquid chromatography exhibited that GSF3 was composed of glucuronic acid (3.28%), galacturonic acid (28.13%), galactose (14.88%), mannose (3.96%), glucose (22.99%), arabinose (7.31%), ribose (1.55%), xylose (14.81%), fucose (1.68%) and rhamnose (1.43%). Overall, we evidence that GSF3 is a low molecular weight proteopolysaccharide with potent anti-inflammatory and immunomodulatory effects.