Improved sensory acceptance and cytotoxicity to breast cancer cell line of instant germinated black rice yogurt supplemented with gellan gum
Article Sidebar
Main Article Content
Abstract
Various concentrations of gellan gum (e.g. 0.00, 2.50, 5.00, 7.50 and 10.00) were supplemented in instant germinated native black rice yogurt. After rehydration with the ratio of instant yogurt: water (1:10), then the properties of product were evaluated. Our results revealed that the concentration of gellan gum affected to the color (L*, a*,b*), pH and consistency of the yogurt. However, concentration of gellan gum did not affect to moisture content, total soluble solid and total viable count. From sensory evaluation with a 9-point hedonic scale, the gellan gum slightly increased color, odor, flavor and sharply increased texture and overall acceptability of yogurt. The addition of 10% (w/w) gellan gum resulted in the highest texture and overall acceptability scores (p≤0.05). Therefore, this treatment was selected to assess the properties compared with a control. Gellan gum did not affect the chemical composition including moisture content, protein, lipid, fiber, ash, total carbohydrate, g-aminobutyric acid, DPPH antioxidant property, total soluble solid, total viable count and yeast and mold count. Moreover, results from Fourier Transform Infrared Spectroscopy (FTIR) analysis indicated that both control and instant germinated native black rice yogurt had similar transmission of spectra. Interestingly, this instant germinated black rice yogurt showed powerful toxicity to breast cancer cell line (MDA-MB-231) which was higher than in the control (without gellan gum). This finding suggested that these instant germinated native black rice yogurts could be served as a healthy alternative functional meal for general consumers, especially adults and elderly.
Article Details
This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
References
Abbas, H.M., Hussien, A.M.S., & Ibrahim, G.E. (2016). Changes in antioxidant activity and volatile compound of functional yoghurt fortified with rice bran during storage. Journal of Chemical and Pharmaceutical Research,8(7), 761-766. http:// jocpr.com/vol8-iss7-2016/CPR2016-8-761-766.pdf.
Averilla, J.N., Oh, J., Kim, H.J., Kim, J.S. & Kim, J.S. (2019). Potential health benefits of phenolic compounds in grape processing by-product. Food Science and Biotechnology, 28(6), 1607-1615.
AOAC.(1990). Official method of analysis vol 1 (15th Ed). Association of Official Analytical Chemist Inc.
Ariyani, O., Nisa, F.Z., Apriyanto, M., & Aprilia, V. (2019) .Total phenol and antioxidant activities of rice bran yoghurt. Indonesian Journal of Nutrition and Dietetics,7(2),37-40. http://dx.doi.org/10.21927/ijnd.20 19.7(2).37-40.
Arrigo, G., Navarro, G., Meo, C.D., Matricardi, P., & Torchilin, V. (2014). Gellan gum nanohydrogel containing anti-inflamatory and anti-cancer drugs: a multi-drug delivery system for a vombination therapy in cancer treatment. European Journal of Phamaceuticals and Biopharmaceutics, 87(2), 208- 216. https://doi.org/10.1016/j. ejpb.2013.11.001.
Dixit, R., Verma, A., Singh, U.P., Soni, S., Mishra, A.K., Bansai, A.K., & Pandit, J.K. (2011). Preparation and characterization of gellanchitosan polyelectrolyte complex beads. Latin American Journal of Pharmacy, 30(6), 1186-1195.
Grasdalen, H., & Smidsrod, O. (1987). Gelation of gellan gum. Carbohygrate Polymer, 7, 371-393.
Haskito, A.E.P., Mahdi, C., & Noviatri, A. (2020). Comparision of antioxidant activity and total lactic acid bacteria (LAB) of goat milk yoghurt, goat milk yoghurt fortified by related red and black rice bran flour. IOP Conference Series : Earth and Environmental Science, 465, 1-7.
Helge, T.S.(2009). Statistical analysis of designed experiments (3rd Edition). Springer. Imeson, A. (2010). Food stabilizers, thickeners and gelling agents. Blackwell Publishing.
Khalil, R.A.M. & Elkot, W.F.(2020). Functional properties and nutritional quality of processed cheese spreads enriched with black rice powder. Egyptian Journal of Food Science, 48(2), 281-289. http://10.21608/ EJFS.2020.36261.10 68.
Krasaekoopt, W. & Cabraal, T.L.(2011). Effect of hydrocolloid on sensory properties of the fermented whey beverage from different types of milk. AU Journal of Technology, 14(4), 253-258.
Kumari, A.G.I.P., Ranadheera, C.S., Prasanna, P.H.P., Senevirathne, N.D. & Vidanarachchi, J.K.(2015). Development of a rice incorporated symbiotic yogurt with low retrogradation properties. International Food Research Journal, 22(5), 2032-2040. http:// www.ifrj.upm.rdu.my.
Kushwaha, U.K.S. (2016). Health benefit of black rice. Springer.
Liang, T., Zhang, Z., & Jing, Pu. (2019). Black rice anthocyannins embedded in self-assembled chitosan/ chondroitin dulfate nanoparticles enhance apoptosis in HCT-116 cells. Food Chemistry, 301, 1-9. https://doi.org./10.1016/ j.foodchem.2019.125280.
Mongkontanawat, N., Wongekalak, L., Nonmuang, W., & Thumrongchote, D. (2018). Yoghurt production from germinated native black rice (Maepayatong Dum Rice). International Journal of Agricultural Technololgy, 14, 543-558.
Ningtas, C.K., & Haskito, A.E.P.(2020). Comparison of acceptability analysis of goat milk yogurt fortification with various rice bran flour. Proceeding of the IOP Conference Series : Earth and Environmental Science, 465,1.-7. https://doi:10.1088/1755- 1315/465/1/012012.
Nontasan, S., Moongngarm, A., & Deeseenthum, S.(2012). Application of functional colorant prepared from black rice bran in yogurt. APCBEE Procedia, 2,62-67. https:// doi:10.1016/j.apcbee.2012.06.012.
Ploll, U., Petritz, H., & Stern, T. (2020). A social innovation perspective on dietary transitions: diffusion of vegetarianism and veganism in Austria. Environmental Innovation and Social Transition, 36, 164-176.
Ribeiro, F.C., Junqueira, J.C., Santos, J.D., Barros, P.P., Rossoni, R.D., Shukla, S., Fuchs, B.B., Shukla, A., & Mylonakis, E. (2020). Delvelopment of probiotic formulations for oral candidiasis prevension: gellan gum as a carrier to deliver Lactobacillus paracasei 28.4. Antibacterial Agents and Chemotherapy, 64(6), 1-16.
Rojas, J., Uribe, Y., & Zuluaga, A. (2011). Powder and compaction characteristics of pregelatinized starches. Pharmazie, 67, 513-517. https:// doi.10.1691/ph.2012.1118.
Sahoo, S.K., Sahoo, SU.K.,Behera, A., Patil, S.V., & Panda, S.K. (2013). Formulation, in vitro drug release study and anticancer activity of 5- fluorouracil loaded gellan gum microbeads. Pharmaceutical Technology, 70(1), 123-127.
Sangkitikomon, W., Tentumnou, T., & Rodchanasasod, A. (2008). Comparisions of total antioxidants of red rice, black rice and black sticky rice. Journal of nutrition, 43, 16-21.
Santos, G., Nunes, T.P., Silva, M.A.A.P., Rosenthal, A., & Pageni, A.A.C. (2018). Development and acceptance of freeze-dried yogurt “powder yogurt”. International Food Research Journal, 25(3), 1159-1165. http://www.ifrj.upm. rdu.my
Senthilraja, P., & Kathiresan, K. (2015). In vitro cytotoxicity MTT assay in Vero, HepG2 and MCF-7 cell lines study of Marine Yeast. Journal of Applied Pharmaceutical Science, 5, 080-084.
Sworm, G., & Stouby, L. (2021). Chapter 28-Gellan gum. In Phillips G. & Williams P. (Eds.). Handbook of hydrocolloids (3th ed., pp.855-885). Woodhead Publishing series in food science.
Tadashi, A., Yoshiatsu, K., Wen Bin, & Toshihiko, Y. K.(1998). High performance liquid chromatographic determination of β-alanine, β-aminoisobutyric acid and γ-aminobutyric acid in tissue extracts and urine of normal and caminooxy acetate-treated rats. Journal of Chromatography B,712, 43-49.
Watts, B.M., Yumaki, C.L., Jeffery, L.E., & Elais, L.G.(1989). Basic sensory methods for food evaluation. The International Development Research Centre.
Yoon, K.Y., Woodams, E.E., & Hang, Y.D.(2004). Probiotication of tomato juice by lactic acid bacteria. Journal of Microbiology, 42, 315-318.
Zawistowski, J., Kopec, A., & Kitts, D.D. (2009). Effects of a black rice extract (Oryza sativa L., indica) on cholesterol levels and plasma lipid parameters in Wistar Kyoto rats. Journal of Functional Foods, 1(1), 50-56.
Zhu, K., Zhou, H., & Qian, H.(2006). Antioxidant and free radical scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with catalase. Process Biochemistry, 41, 1296-1302.
Zhu, L., Ao, J., & Li. P.(2015). A novel in situ gel base of deacetylase gellan gum for sustained ophthalmic drug delivery of ketotifen: in vitro and in vivo evaluation. Drug Design, Development and Therapy, 9, 3943-3949.