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Fred Kwame Ofosu,Fazle Elahi,Ramachandran Chelliah,Deog-Hwan Oh 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study provides insight on how different thermal treatment and lactic acid bacteria fermentation influenced sorghum metabolite, their potential antidiabetic and antioxidant properties. Wet cooking (H95) and pressurized cooking (H121) improved the antioxidant capacity compared to raw sample. Fermentation of wet cooked samples (H95F) and pressurized cooked samples (H121F) further enhanced the ABTS and DPPH antioxidant capacity by 2.4 and 2.0 times; and 1.5 and 1.8 times higher than raw samples, espectively. Pediococcus acidilactici OHFR1 fermentation of sorghum M20 genotype after wet cooking at 60 °C, 80 °C and 95 °C decreased α-glucosidase inhibition to 39.1%, 40.55 and 46.4%, respectively, relative to non-fermented sample (51.6%). However, α-glucosidase inhibition was significantly enhanced to 70.1% after pressurized cooking and fermentation. Overall, 28 metabolites including phenolic compounds, amino acids and their derivatives, peptides and microbial metabolites were identified in M20 sorghum using UHPLC-Q-TOF-MS/MS non-targeted approach after treatments. Therefore, processed sorghum could be used as functional ingredients in diabetes management.
Emerging Foodborne Diseases: What we know so far
Mensah, Dylis-Judith Fafa,Ofosu, Fred Kwame The Korean Society of Food Hygiene and Safety 2020 한국식품위생안전성학회지 Vol.35 No.1
식중독(식품 매개 질병)은 전 세계적으로 심각한 공중보건 문제와 경제적 손실을 초래한다. 최근 몇 년 간 새로이 발생한 식중독은 주로 동식물에서 유래하는 새로운 박테리아, 바이러스, 원생 동물, 곰팡이독, 그리고 프리온에서 발생했다. 유해 박테리아, 바이러스, 기생충 또는 화학 물질이나 자연 발생 독소 등으로 오염된 불안전한 음식의 섭취는 질병의 발병률과 사망률을 높인다. 그러나 특정 병원성 또는 화학적 위험요인, 불충분한 보고 사례, 감염 전염 방식 및 시기 진단 등에 대한 식품 소재 귀인(歸因)의 어려움 때문에 식중독의 발병률과 부담을 추정하는 것은 전 세계적으로 큰 도전이며 식중독을 통제하는 것은 매우 어렵다. 그러므로 종합적인 식품 안전 전략 및 정책의 시행, 관리 감독 강화, 탄력적인 건강 시스템 보장, 안전한 식품 보장 및 식품 매개 질병 예방을 위한 교육 및 훈련 강화에 대해 모두가 책임져야 한다. Foodborne diseases (FBD) pose significant public health problems and economic losses worldwide. In recent years, emerging foodborne diseases have resulted mainly from novel bacteria, viruses, protozoa, mycotoxins, prions in animal and plant sources. The consumption of unsafe food contaminated with harmful bacteria, viruses, parasites or chemical agents or naturally occurring toxins results in high morbidity and mortality. However, estimating the incidence and burden of FBD is a huge global challenge due to the difficulty in food source attribution to specific pathogenic or chemical hazards, underreported cases, diagnosing how infections are transmitted or when a person is infected are not well understood and thus makes the control of FBD very challenging. Therefore, implementing comprehensive food safety strategies and policies, enhancing surveillance, ensuring resilient health system, and intensifying education and training to ensure safe food and prevent foodborne diseases is everybody's responsibility.
Development of a Soy Protein Hydrolysate with an Antihypertensive Effect
Daliri, Eric Banan-Mwine,Ofosu, Fred Kwame,Chelliah, Ramachandran,Park, Mi Houn,Kim, Jong-Hak,Oh, Deog-Hwan MDPI AG 2019 INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES Vol.20 No.6
<P>In this study, we combined enzymatic hydrolysis and lactic acid fermentation to generate an antihypertensive product. Soybean protein isolates were first hydrolyzed by Prozyme and subsequently fermented with <I>Lactobacillus rhamnosus</I> EBD1. After fermentation, the in vitro angiotensin-converting enzyme (ACE) inhibitory activity of the product (P-SPI) increased from 60.8 ± 2.0% to 88.24 ± 3.2%, while captopril (a positive control) had an inhibitory activity of 94.20 ± 5.4%. Mass spectrometry revealed the presence of three potent and abundant ACE inhibitory peptides, PPNNNPASPSFSSSS, GPKALPII, and IIRCTGC in P-SPI. Hydrolyzing P-SPI with gastrointestinal proteases did not significantly affect its ACE inhibitory ability. Also, oral administration of P-SPI (200 mg/kg body weight) to spontaneous hypertensive rats (SHRs) for 6 weeks significantly lowered systolic blood pressure (−19 ± 4 mm Hg, <I>p</I> < 0.05) and controlled body weight gain relative to control SHRs that were fed with physiological saline. Overall, P-SPI could be used as an antihypertensive functional food.</P>
Emerging Foodborne Diseases: What we know so far
Dylis-Judith Fafa Mensah,Fred Kwame Ofosu 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.1
Foodborne diseases (FBD) pose significant public health problems and economic losses worldwide. In recent years, emerging foodborne diseases have resulted mainly from novel bacteria, viruses, protozoa, mycotoxins, prions in animal and plant sources. The consumption of unsafe food contaminated with harmful bacteria, viruses, parasites or chemical agents or naturally occurring toxins results in high morbidity and mortality. However, estimating the incidence and burden of FBD is a huge global challenge due to the difficulty in food source attribution to specific pathogenic or chemical hazards, underreported cases, diagnosing how infections are transmitted or when a person is infected are not well understood and thus makes the control of FBD very challenging . . Therefore, implementing comprehensive food safety strategies and policies, enhancing surveillance, ensuring resilient health system, and intensifying education and training to ensure safe food and prevent foodborne diseases is everybody’s responsibility.