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Browsing by Author "Samtiya, M"

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Anti-noncommunicable diseases attributes of pineapple (Ananas comosus): a concise review
(2022-11) Kumalawati, D.A.; Nurkolis, F.; Wewengkang, D.S.; Permatasari, H.K.; Rotinsulu, H.; Taslim, N.A.; Joseph, V; Samtiya, M
Pineapple (Ananas comosus) is a tropical fruit that is numerous in Indonesia. This fruit can be processed into various processed food products. This author writes this article to find out the potential of pineapple as a food product that can be anti-noncommunicable diseases (NCDs) such as diabetes, obesity, oxidative stress, and cancer. This article is written using the narrative review method where data are collected from literature studies, namely articles in journals, books, and other literature-based online on database portals and leading search engines such as PUBMED and NCBI, the official website of the USDA (United States Department of Agriculture) and the European Phenols Explorer. The collected data are then analyzed, synthesized, discussed in the discussion, and general conclusions are drawn. The findings uncovered that pineapple contains polyphenols and antioxidant components, which are pretty high in concentration and could be useful as anti-NCDs. This fruit also has a proteolytic enzyme, bromelains, which is an immunomodulator against viral infections and diseases. This review concluded that pineapple fruit can be processed into various functional food products through several methods to maintain the content of polyphenols and antioxidants that have anti-NCDs potentials. It is necessary to process or execute this idea to identify and feel its benefits according to the research objectives, and in vivo, clinical trials are needed.
Antimicrobial Resistance in the Food Chain: Trends, Mechanisms, Pathways, and Possible Regulation Strategies
(2022-09) Samtiya, M; Matthews, K; Dhewa, T
Antimicrobial resistance (AMR) remains of major interest for different types of food stake holders since it can negatively impact human health on a global scale. Antimicrobial-resistant bac teria and/or antimicrobial resistance genes (transfer in pathogenic bacteria) may contaminate food at any stage, from the field to retail. Research demonstrates that antimicrobial-resistant bacterial infection(s) occur more frequently in low- and middle-income countries (LMICs) than in developed countries. Worldwide, foodborne pathogens are a primary cause of morbidity and mortality. The spread of pathogenic bacteria from food to consumers may occur by direct or indirect routes. There fore, an array of approaches both at the national and international level to control the spread of foodborne pathogens and promote food safety and security are essential. Zoonotic microbes can spread through the environment, animals, humans, and the food chain. Antimicrobial drugs are used globally to treat infections in humans and animals and prophylactically in production agricul ture. Research highlights that foods may become contaminated with AMR bacteria (AMRB) during the continuum from the farm to processing to retail to the consumer. To mitigate the risk of AMRB in humans, it is crucial to control antibiotic use throughout food production, both for animal and crop agriculture. The main inferences of this review are (1) routes by which AMRB enters the food chain during crop and animal production and other modes, (2) prevention and control steps for AMRB, and (3) impact on human health if AMR is not addressed globally. A thorough perspective is presented on the gaps in current systems for surveillance of antimicrobial use in food production and/ or AMR in the food chain.
Assessment of Indian cooking practices and cookwares on nutritional security: A review
(2021-03) Saxena, S; Saini, S; Samtiya, M; Aggarwal, S; Dhewa, T
Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food. With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them.
Beneficial attributes and adverse effects of major plant-based foods anti-nutrients on health: A review
(2022-03) Nath, H; Samtiya, M; Dhewa, T
Anti-nutrients are the biomolecules that if present in food along with nutrients, can reduce either the absorption or the utilization of nutrients. The physiological importance of anti-nutrients is been debated for a long time because the researches point at various effects on different anti-nutrients in foods. Some anti-nutrients show both beneficial and harmful physiological effects that depend on molar ratios between nutrients and anti-nutrients and some other factors. Previous studies suggested that anti-nutrients if are consumed in a adequate amount they may act as a useful natural drug to ameliorate human health. They can have physiological importance in the nutrition of the organism. In this review, we have compiled the beneficial attributes of major plant-based anti- nutrients to improve health conditions, along with their potential adverse effects.
Cookies rich in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants: a novel functional food potential for adolescent with anemia
(2021-10) Bolang, A; Rizal, M; Nurkolis, F; Mayulu, N; Taslim, N; Radu, S; Samtiya, M
Background: This study aims to process porang flour, moringa leaves, and tempe into cookies that are high in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants as potential functional food snacks for adolescents with anemia. Methods: This study is experimental with a completely randomized trial design (CRD) with three treatments and triplicates. There are three comparison formulations of a combination of porang, moringa leaves, and black soybean-based tempe; respectively F1 (3:3:3)%, F2 (3:6:6)%, and F3 (3:10:10)%. The cookie sample was then analyzed for water content, ash, iron, folic acid, cobalt, and antioxidant activity. The differences between the samples were analyzed based on the activity of antioxidants, iron, folic acid, and vitamin B12 (cobalamin) in data obtained from triplicates using multivariate ANOVA analysis. Results: The results of the ash and water content tests of all three cookie formulations showed values in accordance with the Indonesian National Standard (SNI) for cookie products. F3 has significantly higher iron, folic acid, and cobalt levels than F1 and F2 (p<0.05). Antioxidant activity is highest in F3, but there is no meaningful difference between F2 and F3 (p>0.05). Conclusions: The combination of porang's tubers, moringa leaves, and tempe made from black soybeans, especially F3, has the potential to be used as a functional cookie processed product source of iron (Fe), folic acid, cobalamin, and antioxidants for adolescent anemia.
Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product
(2024-05) Samtiya, M; Badgujar, P; Chandratre, G; Aluko, R; Kumar, A; Bhushan, B; Dhewa, T
The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of Limosilactobacillus fermentum MS005 (LF) and Lactobacillus rhamnosus GG 347 (LGG). To optimize fermentation time, time intervals 8, 16, and 24 h were explored, while the temperature was kept 37 ◦C. Results of protein digestibility showed that LF (16 h) and LGG (24 h) fermented samples had significantly higher (P < 0.05) protein digestibility of 90.75 ± 1.6% and 93.76 ± 3.4%, respectively, than that of control (62.60 ± 2.6%). Further, 16 h fermentation with LF showed enhanced iron (39%) and zinc (14%) bioavailability. The results suggested that LF with 16 h fermentation is most suitable for making millet-based fermented products with superior techno functional attributes and micronutrient bioavailability.
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
(2021-04) Samtiya, M; Aluko, R; Puniya, A; Dhewa, T
Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.
Incorporation of macroalgae to fish feed lowers allergenic properties in fish: An opinion study
(2023-09) Samtiya, M; Mokolensang, J
As additional information about the chemistry and function of the food produced and its effects on health be comes available, the concept of a nutritious diet continues to evolve and become more precise. Such foods can be made using marine and terrestrial organisms, such as fish that contain long-chain polyunsaturated fatty acids that exhibit effects and play an important role in health. However, fish consumption has been linked to cases of fish allergy, an IgE-mediated condition that has a prevalence reaching 7% of allergic events. Marine macroalgae – with all their health-promoting properties – have become of interest lately to be used as an alternative ingredient in fish feed that is important to minimize allergens in fish consumption that may be harmful to human health. This opinion is trying to summarize the latest evidence on fish feed fortification with macroalgae as a solution to reduce allergies due to fish consumption. It was highlighted that feeding fish with macroalgae fortification was proven to increase growth, stress resistance, and the immune system of fish, as well as reduce the amount of protein retention associated with the pathophysiology of fish allergy. In addition, in the development of the use of macroalgae, it is also expected that in vitro and in vivo research will also be carried out to prove the provision of fish feed with macroalgae related to fish allergies and focus on producing macroalgae formulations that are suitable for application as fish feed to prevent or reduce the incidence of fish allergy in humans.
The interlink between chrono-nutrition and stunting: current insights and future perspectives
(2023-12) Taslim, N; Samtiya, M
Stunting is the one factor that is responsible for the irretrievable damage to children’s mental and physical health. Stunting imitates chronic undernutrition throughout the most extreme critical stages of growth and development of a child in their early life, and due to that stunted child does not completely develop and are too short for their age. Stunting is mainly linked with brain underdevelopment, along with lifelong damaging consequences, comprising weakened mental and learning capacity, deprived performance in school during childhood, and enhanced risks of nutrition linked to chronic long-lasting ailments, such as diabetes, hypertension, diabesity, and obesity in the future. In this review, the authors mainly summarize the latest studies related to chronic nutrition and how it is related to stunting. Optimal nutrition, particularly during pregnancy and the first 24 months of a child’s life, is crucial in preventing stunting. Circadian rhythms play a significant role in maternal and fetal health, affecting outcomes such as premature birth and stunting. Maintaining a balanced diet, avoiding late night carbohydrate-heavy meals during pregnancy, and promoting breastfeeding align with the body’s biological clock, which can benefit newborns in various ways. Providing dedicated spaces for breastfeeding in public places is important to support infant health.
Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha
(2022-08) Permatasari, H; Nurkolis, F; Gunawan, W; Yusuf, V; Yusuf, M; Kusuma, R; Sabrina, N; Muharram, F; Taslim, N; Mayulu, N; Batubara, S; Samtiya, M
Clitoria ternatea, with an alternative name, Butterfly pea, is increasingly being explored for medical purposes and the development of a wide range of processed products. This study aimed to incorporate Butterfly pea into an innovative probiotic drink through a symbiotic culture of bacteria and yeast (SCOBY) fermentation and to evaluate the biological activity. The benefits of the drink, referred to as butterfly pea flower kombucha (KBPF) was determined in vitro and in metabolically disorder mice that receive a diet rich in cholesterol and fat (CFED). Forty white male were categorized into four groups, i.e., A =Control/Normal Diet; B =CFED alone; C =CFED + KBPF 65 mg/kg BW (Body Weight); D =CFED +KBPF 130 mg/kg BW, and then sacrificed after 6 weeks of intervention. Seventy-nine secondary metabolite compounds were successfully identified in KBPF using LC- HRMS. In vitro studies showed the potential activity of KBPF in inhibiting not only ABTS, but also lipid (lipase) and carbohydrate (α-amylase, α-glucosidase) hydrolyzing enzymes to levels similar to acarbose control at 50–250 μg/mL. In the in vivo study, the administration of KBPF (130 mg/kg BW) significantly alleviated metabolic disorders caused by high-fat diet. Specifically, lipid profile (HDL, LDL, TC, TG), blood glucose, markers of oxidative stress (SOD liver), metabolic enzymes (lipase, amylase), and markers of inflammation (PGC-1α, TNF- α, and IL-10) were in most cases restored to normal values. Additionally, the gut microbiota community analysis showed that KBPF has a positive effect (p =0.01) on both the Bacteroidetes phylum and the Firmicutes phylum. The new KBPF drink is a promising therapeutic functional food for preventing metabolic diseases.
Modulation of gut-microbiota through probiotics and dietary interventions to improve host health
(2024-02) Dasriya, V; Samtiya, M; Ranveer, S; Dhillon, H; Devi, N; Sharma, V
Dietary patterns play an important role in regards to the modulation and control of the gut microbiome composition and func tion. The interaction between diet and microbiota plays an important role in order to maintain intestinal homeostasis, which ultimately affect the host's health. Diet directly impacts the microbes that inhabit the gastrointestinal tract (GIT), which then contributes to the production of secondary metabolites, such as short-chain fatty acids, neurotransmitters, and antimicrobial peptides. Dietary consumption with genetically modified probiotics can be the best vaccine delivery vector and protect cells from various illnesses. A holistic approach to disease prevention, treatment, and management takes these intrinsically linked diet-microbes, microbe–microbe interactions, and microbe–host interactions into account. Dietary components, such as fiber can modulate beneficial gut microbiota, and they have resulting ameliorative effects against metabolic disorders. Medical interventions, such as antibiotic drugs can conversely have detrimental effects on gut microbiota by disputing the balance between Bacteroides and firmicute, which contribute to continuing disease states. We summarize the known effects of various dietary components, such as fibers, carbohydrates, fatty acids, vitamins, minerals, proteins, phenolic acids, and antibiotics on the composition of the gut microbiota in this article in addition to the beneficial effect of genetically modified probiotics and consequentially their role in regards to shaping human health.
Plant food anti-nutritional factors and their reduction strategies: an overview
(2020) Samtiya, M; Aluko, R
Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products
Positive and negative aspects of bacteriophages and their immense role in the food chain
(2024) Ranveer, S; Dasriya, V; Ahmad, Md; Dhillon, H; Samtiya, M; Shama, E
Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lead to economic losses, but phages are now increasingly being observed as being promising antimicrobials that can fight against spoilage and pathogenic bacteria. Pathogen-free meals that fulfil industry requirements without synthetic additives are always in demand in the food sector. This study introduces the readers to the history, sources, and biology of bacteriophages, which include their host ranges, absorption mechanisms, lytic profiles, lysogenic profiles, and the influence of external factors on the growth of phages. Phages and their derivatives have emerged as antimicrobial agents, biodetectors, and biofilm controllers, which have been comprehensively discussed in addition to their potential applications in the food and gastrointestinal tract, and they are a feasible and safe option for preventing, treating, and/or eradicating contaminants in various foods and food processing environments. Furthermore, phages and phage-derived lytic proteins can be considered potential antimicrobials in the traditional farm-to-fork context, which include phage-based mixtures and commercially available phage products. This paper concludes with some potential safety concerns that need to be addressed to enable bacteriophage use efficiently.
Positive and negative aspects of bacteriophages and their immense role in the food chain
(2024) Ranveer, SA; Dasriya, V; Ahmad, MF; Dhillon, HS; Samtiya, M
Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lead to economic losses, but phages are now increasingly being observed as being promising antimicrobials that can fight against spoilage and pathogenic bacteria. Pathogen-free meals that fulfil industry requirements without synthetic additives are always in demand in the food sector. This study introduces the readers to the history, sources, and biology of bacteriophages, which include their host ranges, absorption mechanisms, lytic profiles, lysogenic profiles, and the influence of external factors on the growth of phages. Phages and their derivatives have emerged as antimicrobial agents, biodetectors, and biofilm controllers, which have been comprehensively discussed in addition to their potential applications in the food and gastrointestinal tract, and they are a feasible and safe option for preventing, treating, and/or eradicating contaminants in various foods and food processing environments. Furthermore, phages and phage-derived lytic proteins can be considered potential antimicrobials in the traditional farm-to-fork context, which include phage-based mixtures and commercially available phage products. This paper concludes with some potential safety concerns that need to be addressed to enable bacteriophage use efficiently
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview
(2021-04) Samtiya, M; Aluko, R; Dhewa, T; Moreno-Rojas, J
Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents that have been shown to possess health-promoting properties. Plant-derived bioactive compounds, such as biologically active proteins, polyphenols, phytosterols, biogenic amines, carotenoids, etc., have been reported to be beneficial for human health, for instance in cases of cancer, cardiovascular diseases, and diabetes, as well as for people with gut, immune function, and neurodegenerative disorders. Previous studies have reported that bioactive components possess antioxidative, anti-inflammatory, and immunomodulatory properties, in addition to improvingintestinal barrier functioning etc., which contribute to their ability to mitigate the pathological impact of various human diseases. This review describes the bioactive components derived from fruit, vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms responsible for the bioactive properties of some of these plant components. This review mainly compiles the potential of food derived bioactive compounds, providing information for researchers that may be valuable for devising future strategies such as choosing promising bioactive ingredients to make functional foods for various non-communicable disorders.
Rice field snail shell anticancer properties: An exploration opinion
(2023-01) Samtiya, M; Rompas, J; Laatung, S; Gunawan, W
Mollusks, especially Gastropods – which include land, freshwater, and sea snails – are commonly used as traditional medicine and cost-effective food resource (1). Snail meat has beneficial nutritional values as it is high in protein and low in fat (2). Hence markets around Asia, such as Indonesia, China, Taiwan, Japan, and Hongkong, frequently process snail meat into food (3). A type of freshwater snail, Pila ampullacea, is a native mollusk easily found in Southeast Asian rice fields and lakes. Like its fellow gastropods, it contains high nutritional values (100 mg meat: ± 209 kcal calories, ± 18 g protein, 12 mg zinc, 102 mg iron, and 812 mg calcium) (4). Although conventionally consumed as food, Pila ampullacea is also recognized as a crop pest (5). The only component of snails that has been incorporated into food is snail meat (6, 7). As their consumption rises, snail shells are less explored functionally and become animal feed material, accessories, and waste products with low economic value (1). Calcium carbonate constitutes 87-96% of the total weight of freshwater snail shells (8). High dietary calcium intake is clinically protective against multiple chronic diseases, including lowering the risks of developing cancer (9, 10). Calcium carbonate is also the primary material used to synthesize hydroxyapatite, a biocompatible material with high binding activity to proteins and genetic materials.

Browsing by Author "Samtiya, M"

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