BUKU ABSTRAK - Universiti Putra Malaysia

Food
Selected Microbial Groups and Short Chain Fatty Acids Profile in a Simulated
Chicken Cecum Supplemented with Two Strains of Lactobacillus
Prof. Dr. Mohd. Yazid Abd. Manap
Amir Meimandipour, Leila Nateghi, Shuhaimi Mustafa, Abdoreza Soleimani Farjam, Azhar Kasim, Mohd.
Hair-Bejo, Barka Mohammed Kabeir, Arash Javanmard and Muhammad Anas Osman
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8353; myazid@food.upm.edu.my
Amongst the bacterial fermentation end products in the chicken cecum, butyrate is of particular importance
because of its nutritional properties for the epithelial cell and pathogen inhibitory effects in the gut. An in
vitro experiment, operated with batch bioreactor, was conducted to quantify butyric producing bacteria in a
simulated broiler cecum supplemented with Lactobacillus salivarius subsp. salicinius JCM 1230 and L. agilis
JCM 1048 during 24 hours of incubation. Selected bacterial species were determined by real time PCR and
short chain fatty acids and lactate concentrations were monitored. The results showed that after 24hours of
incubation, Lactobacillus supplementation significantly increased the number of lactobacilli, bifidobacteria and
Faecalibacterium prausnitzii in treatment (Cc+L) compared with the control (Cc). Addition of lactobacilli did
not alter E. coli and Clostridium butyricum while significantly (P < 0.05) reduced salmonella in treatment (Cc+L)
compared to (Cc). Propionate and butyrate formation were significantly (P < 0.05) increased in (Cc+L) treatment
as compared to the control group (Cc). Lactate was only detected in (L) treatment containing two Lactobacillus
strains. After 24h incubation acetate concentration significantly (P < 0.05) decreased in all treatments. It was
suggested that lactate produced by Lactobacillus in the cecal content improved the growth of butyric producers
such as F. prausnitzii, which significantly increased butyrate accumulation. Additionally, the results showed that
butyrate and propionate inhibited salmonella without influencing the E. coli profile.
Keywords: Microbial group, short chain fatty acid, chicken cecum
Evaluation of GABA, Crude Protein and Amino Acid Composition from Different
Varieties of Malaysian’s Brown Rice
Prof. Dr. Mohd. Yazid Abd. Manap
Shahin Roohinejad, Leila Nateghi, Hamed Mirhosseini, Nazamid Saari, Shuhaimi Mustafa, Ismail Alias, Anis
Shobirin Meor Hussin and Azizah Hamid
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8367; myazid@food.upm.edu.my
The main objective of present study was to investigate the -aminobutyric acid (GABA), crude protein
and total glutamic acid composition of Malaysian’s brown rice varieties. Significant (p < 0.05) difference was
observed among the content of GABA, crude protein and total glutamic acid of thirty five Malaysian’s brown
rice varieties. As shown in results, GABA contents in Malaysian brown rice seeds ranged between 0.01 and 0.1
(mg/g). The quantity of glutamic acid and protein contents varied between 10.1-15.2 (mg/g) and 6.99-10.17%
respectively. A significant (p < 0.05) positive correlation (r² = 0.820) exists between the concentration levels of
protein and glutamic acid. On the other hand, a significant (p < 0.05) positive correlation (r² = 0.507) was also
observed between the glutamic acid and GABA contents.
Keywords: Brown rice, aminobutyric acid, glutamic acid, protein
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