Christofora Hanny Wijaya

Screening of selected Asian spices for anti obesity-related bioactivities.

The potential health effects of 30 spices, commonly used for daily consumption, were submitted to bioactivity screening with several anti-obesity related bioassays: adenosine A1 receptor binding, cannabinoid CB1 receptor binding, TNF-α and 3T3-L1 adipocytes differentiation induction. Sesame seed and red chilli exhibited high binding activity to the adenosine A1 receptor and nutmeg, mace, black pepper and turmeric to the cannabinoid CB1 receptor, while piment and turmeric showed high inhibition of TNF-α accumulation. Black onion seed proved to be the only spice with high 3T3-L1 adipocyte differentiation induction activity. Several well known major compounds found in these active spices were tested with the respective bioassays but did not show activity. Thus, it appears that other minor compounds or the synergistic effects of different constituents are responsible for the observed activity.

Angiotensin converting enzyme (ACE) inhibitory and antihypertensive activities of protein hydrolysate from meat of Kacang goat (Capra aegagrus hircus).

BACKGROUND The meat of Kacang goat has potential for production of a protein hydrolysate. Functional ingredients from protein hydrolysate of Kacang goat meat were determined by the consistency of angiotensin-converting enzyme (ACE) inhibitory activity and antihypertensive effect. This study examined the potency of Kacang goat protein hydrolysate in ACE inhibition and antihypertensive activity. RESULT Protein hydrolysates of Kacang goat meat were prepared using sequential digestion of endo-proteinase and protease complex at several concentrations and hydrolysis times. The highest ACE inhibitory activity resulted from a hydrolysate that was digested for 4 h with 5 g kg(-1) of both enzymes. An ACE inhibitory peptide was purified and a novel peptide found with a sequence of Phe-Gln-Pro-Ser (IC50 value of 27.0 µmol L(-1) ). Both protein hydrolysates and a synthesised peptide (Phe-Gln-Pro-Ser) demonstrated potent antihypertensive activities in spontaneously hypertensive rats. CONCLUSION Protein hydrolysate of Kacang goat meat produced by sequential digestion with endo-proteinase and protease complex has great potential as a functional ingredient, particularly as an antihypertensive agent.

Plant-Derived Food Ingredients for Stimulation of Energy Expenditure

The development of obesity is related to the regulation of energy intake, energy expenditure, and energy storage in the body. Increasing energy expenditure by inducing lipolysis followed by fat oxidation is one of the alternatives which could help to reverse this increasingly widespread condition. Currently, there is no approved drug targeting on stimulation of energy expenditure available. The use of herbal medicines has become a preferred alternative, supported by the classical consensus on the innocuity of herbal medicine vs synthetic drugs, something that often lacks a scientific basis (ban on Ephedra, for example). The inclusion of functional food in the daily diet has also been promoted although its efficacy requires further investigation. This review summarizes the results of recent work focused on the investigation of edible plant materials targeted at various important pathways related to stimulation of energy expenditure. The aim is to evaluate a number of plants that may be of interest for further studies because of their potential to provide novel lead compounds or functional foods which may be used to combat obesity, but require further studies to evaluate their antiobesity activity in humans.

Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe

Over-fermented tempe, known as tempe semangit, is popular in Indonesian culture, especially in Java, as an umami seasoning in traditional foods. The objective of this study was to characterize taste-active compounds in water soluble extracts of over-fermented tempe. Over-fermented tempe was prepared from fresh tempe in which the fermentation was prolonged (0 to 96 h). Free amino acids in the water soluble extract were analyzed and characterized for their taste activity values. Water soluble extracts contained umami and bitter tasting free amino acids at relatively high concentrations. Their umami and bitter taste activity values were higher than the taste threshold concentration. Water soluble extract from 72 h over-fermentation had a higher umami taste activity value than bitter taste activity, exhibiting the highest umami taste dilution factor. The high-performance liquid chromatography profile of water soluble extract fractions obtained using Sephadex G-25 gel filtration chromatography demonstrated that fractions having higher umami taste intensity had more hydrophilic components than hydrophobic components.

A review of the bioactivity and flavor properties of the exotic spice “andaliman” (Zanthoxylum acanthopodium DC.)

ABSTRACT Andaliman (Zanthoxylum acanthopodium DC.) is a plant endemic to North Sumatera, Indonesia. It has been used as food ingredient because of its unique properties of its pericarp, such as its citrus-like aroma, warm peppery flavor, and its ability to induce a tingling sensation. However, the pericarp is easily degraded by environmental and processing conditions. Therefore, preservation techniques, such as encapsulation and drying, have been proposed to protect the flavor. Moreover, andaliman also has some potential biological activities related to its antimicrobial, antioxidant, and anti-inflammatory properties. Thus, this plant may have many health benefits and uses. This review discusses the flavor profiles and bioactive compounds of andaliman, in addition to its applications in the food industry as a flavoring ingredient.

General properties of minor food components

Vitamins and minerals are minor components of foods that play an essential role in human nutrition. The vitamins are generally divided into two main groups, the water-soluble and the fat-soluble vitamins. The occurrence of the vitamins in the various food groups is related to their water or fat solubility. Minerals may be present as inorganic or organic salts or may be combined with organic material. Many vitamins and minerals are unstable under certain conditions of processing and storage; therefore, their content in processed foods may be considerably reduced. Some vitamins and minerals function as part of an enzyme cofactor; without them, the enzymewould be ineffective as a biocatalyst. This chapter focuses on vitamins and mineral classification, their chemical properties and stability, and their functional properties in food.