Wee Sim Choo | Monash University (Malaysia) (original) (raw)

Papers by Wee Sim Choo

Letters in Functional Foods , 2024

Abstract: Background: Probiotics and prebiotics are functional ingredients that provide health be... more Abstract: Background: Probiotics and prebiotics are functional ingredients that provide health benefits to consumers but they are mainly incorporated in dairy products. Designing a non-dairy product in which probiotics and prebiotics would be incorporated would allow more consumers to benefit from their advantages.
Objective: This study investigated the effect of supplementation of two different prebiotics, fructooligosaccharide (FOS) and inulin, on the viability of Bifidobacterium longum ATCC BAA-999 in coconut water.
Methods: Two concentrations of prebiotics used were 1% and 2%. The physicochemical characteristics of fermented coconut water with B. longum for 9 h at 37°C and during refrigerated storage at 4°C for 2 weeks were analyzed. The viability of B. longum in fermented coconut water was maintained above the recommended therapeutic level (7 log CFU/mL) with or without supplementation with prebiotics.
Results: Most distinct changes in colour (ΔE > 3) occurred in fermented coconut water compared to unfermented coconut water. An increase in the total soluble solids was also observed in fermented coconut water with the increase in the concentration of prebiotics. There were no significant changes in the clarity, pH, and concentrations of shikimic and malic acids in the fermented coconut water with or without supplementation with prebiotics over the 2 weeks of storage. Acetic acid production was observed in the fermented coconut water, with the highest acetic acid production in the fermented coconut water supplemented with 1% FOS after 2 weeks of storage.
Conclusion: This study demonstrated the potential use of coconut water as a medium to produce a probiotic drink.

Journal of Food Science Education, 2021

A broad range of approaches to learning such as traditional lectures, laboratory learning, online... more A broad range of approaches to learning such as traditional lectures, laboratory learning, online learning, and active learning are used in higher education settings. Specifically, in the field of science and technology, laboratory learning is crucial and a form of active learning. The objective of this study was to examine the use of these four different learning approaches in a third-year, undergraduate Food Science and Technology subject to facilitate learning, where previously only traditional lectures and laboratory learning had been used. Two new learning approaches, online learning and active learning in class, were incorporated, replacing two-thirds of the traditional lectures. Student perspectives and preference to these four learning approaches were recorded using an online survey.
Hands-on laboratory classes were selected by the majority of students as the most effective way they learned, and also their most preferred learning approach. Majority of the students also found that the use of an educational technology, a polling tool contributed to their active learning in class. Finally, the intended learning outcome of an activity should be carefully considered when applying a learning approach to facilitate learning.

LWT, 2023

carboxymethyl cellulose hydrogel beads (CA-CMC) for application in orange juice. Physicochemical ... more carboxymethyl cellulose hydrogel beads (CA-CMC) for application in orange juice. Physicochemical characteristics and sensory acceptability of control orange juice (without beads) and the juice containing L. casei, flaxseed oil, tocotrienol-enriched flaxseed oil, L. casei and flaxseed oil and L. casei and tocotrienol-enriched flaxseed oil
beads were assessed. A synergism between the viability of L. casei and the oxidative stability of oil with/without tocotrienol was found in co-encapsulates during storage in orange juice. Juices with beads were not significantly varied for pH, acidity, total soluble solid, turbidity and browning index than control during 30 days of storage. Juices with beads have lower sensory acceptability scores than the control. About 54% of panellists preferred orange juices with functional ingredients. Co-encapsulated CA-CMC beads may have utility in functional orange juice formulations to deliver multiple bioactives in a single food system.

Industrial Crops and Products, 2023

Melissa officinalis L. (lemon balm) is a renowned medical herb enriched with phenolic compounds, ... more Melissa officinalis L. (lemon balm) is a renowned medical herb enriched with phenolic compounds, particularly rosmarinic acid (RA) which is known for its antimicrobial and antioxidant activities. This study aimed at improving the medicinal characteristics of M. officinalis by enhancing the production of the total phenolic content (TPC) and RA as well as evaluating the activities of RA-regulatory enzymes, following a series of light treatments, using i) three different spectrally tuned light treatments, ii) white light-emitting diode (LED), and iii) sunlight. Phytochemical analyses revealed that the blue-enriched light treatment (40% red, 35% blue, 15% green and 10% far-red) significantly elevated the TPC, RA, and antioxidant capacity of M. officinalis. Additionally, the application of spectrally tunable LEDs also induced the malondialdehyde level and sugar concentration with minimal effect on the chlorophyll content and antimicrobial activity. Increased activities of RA-regulatory enzymes, namely phenylalanine ammonia-lyase, tyrosine aminotransferase, and hydroxyphenylpyruvate reductase, were associated with RA production. These findings suggest that the elicitation based on spectrally tunable LEDs has promising potential for promoting phenolic compounds production in M. officinalis.

Discover Food, Nov 16, 2023

Natural products have served as an essential source of medicinal compounds in drug discovery, wit... more Natural products have served as an essential source of medicinal compounds in drug discovery, with their high abundance in nature and structural complexity being beneficial for various biological activities. Anthocyanins are a natural food colourant that belongs to the flavonoid group of compounds responsible for the colour of various fruits, vegetables, and flowers. There has been a growing interest in these compounds, especially for their health benefits. Antimicrobial resistance is on the rise, making the prognosis for bacterial infection treatment rather difficult. The discovery of alternative agents and treatment approaches is needed. Many in vitro and some in vivo studies demonstrated the potential effects of anthocyanins or their fraction from various natural sources to prevent and treat bacterial infections and biofilm formation. This review reports the recent literature and focuses on the potential role of anthocyanins and their acylation or functional groups for antibacterial and antibiofilm activities and their use as potential antibiotic substitutes or
adjuvants. Their possible mechanism of action and prospects of their uses are also discussed.

Journal of Cellular Biochemistry, 2024

The 14-3-3 family of proteins are highly conserved acidic eukaryotic proteins (25-32 kDa) abundan... more The 14-3-3 family of proteins are highly conserved acidic eukaryotic proteins (25-32 kDa) abundantly present in the body. Through numerous binding partners, the 14-3-3 is responsible for many essential cellular pathways, such as cell cycle regulation and gene transcription control. Hence, its dysregulation has been linked to the onset of critical illnesses such as cancers, neurodegenerative diseases and viral infections. Interestingly, explorative studies have revealed an inverse correlation of 14-3-3 protein in cancer and neurodegenerative diseases, and the direct manipulation of 14-3-3 by virus to enhance infection capacity has dramatically extended its significance. Of these, COVID-19 has been linked to the 14-3-3 proteins by the interference of the SARS-CoV-2 nucleocapsid (N) protein during virion assembly. Given its predisposition towards multiple essential host signalling pathways, it is vital to understand the holistic interactions between the 14-3-3 protein to unravel its potential therapeutic unit in the future. As such, the general structure and properties of the 14-3-3 family of proteins, as well as their known biological functions and implications in cancer, neurodegeneration, and viruses, were covered in this review. Furthermore, the potential therapeutic target of 14-3-3 proteins in the associated diseases was discussed.

Letters in Functional Foods, 2024

Background: Probiotics and prebiotics are functional ingredients that provide health benefits to ... more Background: Probiotics and prebiotics are functional ingredients that provide health benefits to consumers but they are mainly incorporated in dairy products. Designing a non-dairy product in which probiotics and prebiotics would be incorporated would allow more consumers to benefit from their advantages. Objective: This study investigated the effect of supplementation of two different prebiotics, fructooligosaccharide (FOS) and inulin, on the viability of Bifidobacterium longum ATCC BAA-999 in coconut water. Methods: Two concentrations of prebiotics used were 1% and 2%. The physicochemical characteristics of fermented coconut water with B. longum for 9 h at 37°C and during refrigerated storage at 4°C for 2 weeks were analyzed. The viability of B. longum in fermented coconut water was maintained above the recommended therapeutic level (7 log CFU/mL) with or without supplementation with prebiotics. Results: Most distinct changes in colour (∆E > 3) occurred in fermented coconut water compared to unfermented coconut water. An increase in the total soluble solids was also observed in fermented coconut water with the increase in the concentration of prebiotics. There were no significant changes in the clarity, pH, and concentrations of shikimic and malic acids in the fermented coconut water with or without supplementation with prebiotics over the 2 weeks of storage. Acetic acid production was observed in the fermented coconut water, with the highest acetic acid production in the fermented coconut water supplemented with 1% FOS after 2 weeks of storage. Conclusion: This study demonstrated the potential use of coconut water as a medium to produce a probiotic drink.

International Journal of Gastronomy and Food Science, 2024

Studies investigating the application of blue pea flower anthocyanins in fermented dairy products... more Studies investigating the application of blue pea flower anthocyanins in fermented dairy products are limited. In this study, the application of anthocyanin extracts from blue pea flower (Clitoria ternatea) in yoghurt and fermented milk at 1 and 2% (w/v) concentrations was investigated and compared to a commercial blue colourant from spirulina. The total anthocyanin content (TAC), antioxidant activity (DPPH free radical and ferric reducing antioxidant power assays), pH, titratable acidity, syneresis, colour, and viable cell count were measured at 6 days intervals for 30 days at 4 • C storage. The TAC of yoghurt with blue pea flower anthocyanin extract demonstrated high stability, but the TAC of fermented milk with blue pea flower anthocyanin extract decreased significantly. The yoghurt and fermented milk with blue pea flower anthocyanin extract demonstrated higher antioxidant activity than the negative control and samples containing spirulina. The total colour change (ΔE) of yoghurt with blue pea flower anthocyanin extract was less than that of yoghurt containing spirulina during storage. However, the colour of fermented milk with blue pea flower anthocyanin extract was less stable than samples containing spirulina. The average colour acceptability of yoghurt and fermented milk containing 2% (w/v) blue pea flower anthocyanin extracts and those containing spirulina colourant was not significantly different. Therefore, an anthocyanin extract from blue pea flowers at 2% (w/v) concentration was a better blue colourant than spirulina in yoghurt. Spirulina was a better colourant compared to blue pea flower anthocyanins for fermented milk.

LWT - Food Science and Technology, 2024

The application of anthocyanin extracts from black goji berry (Lycium ruthenicum Murray) in yoghu... more The application of anthocyanin extracts from black goji berry (Lycium ruthenicum Murray) in yoghurt and fermented milk at 1 and 2 g/100 mL concentrations was investigated and compared to a commercial colorant, purple sweet potato. The total anthocyanin content, antioxidant activity, pH, titratable acidity, syneresis, color, and viable cell count were measured during storage at 4 • C. The total anthocyanin content of yoghurt with black goji berry anthocyanin extract demonstrated high stability during storage. The yoghurt and fermented milk with black goji berry anthocyanin extract demonstrated higher antioxidant activity than the negative control and samples containing purple sweet potato colorant. The total color change of the yoghurt and fermented milk with black goji berry anthocyanin extract was less than samples containing purple sweet potato colorant during storage. All samples retained a viable cell count of more than 7 log CFU/g at the end of storage. The average color acceptability of yoghurt and fermented milk containing black goji berry anthocyanin extract did not significantly differ from those containing purple sweet potato colorant. Therefore, an anthocyanin extract from black goji berry at 2 g/100 mL concentration was a better natural purple colorant than purple sweet potato in yoghurt and fermented milk systems.

Sustainable Food Technology, 2024

is the major biologically active component found in the ginger rhizome, and this study investigat... more is the major biologically active component found in the ginger rhizome, and this study investigated the effect of high-pressure homogenization pretreatment on the recovery of 6-gingerol. The smallest particle size of ginger suspension was achieved using high-pressure homogenization treatment at 100 MPa for 10 cycles. The total phenolic content (TPC) and antioxidant activity of ginger supernatants were enhanced at higher intensity of high-pressure homogenization pretreatment. At 50 MPa and 100 MPa of 1 cycle of highpressure homogenization, the recovery of 6-gingerol content was increased by 112.9% and 79.1%, respectively. The high-pressure homogenization-treated and control ginger extracts obtained from ultrasound-assisted extraction and Soxhlet extraction were dried by various methods. All pretreated highpressure homogenization samples showed a significantly higher 6-gingerol content than control samples. Using Soxhlet and ultrasound-assisted extractions, pretreated freeze-dried high-pressure homogenization ginger extracts demonstrated the highest antioxidant activity. In contrast, pretreated oven-dried highpressure homogenization ginger extracts exhibited the highest TPC. This study demonstrated that highpressure homogenization is a potential pretreatment method combined with various extraction and drying techniques for the efficient recovery of 6-gingerol from the rhizome of ginger. Sustainability spotlight The rhizome of ginger (Zingiber officinale Roscoe) contains bioactive gingerols with 6-gingerol as the most prominent biologically active component. 6-Gingerol exhibits a wide range of biological activities. This study evaluated the effect of high-pressure homogenization and the optimum extraction and drying combinations for the extraction of 6-gingerol from the rhizome of ginger. High-pressure homogenization increased the extraction of 6-gingerol from the rhizome of ginger. This study revealed the way for sustainable consumption of ginger as a natural source of 6-gingerol by ensuring resource efficiency and healthy food consumption. This study aligns with United Nations' Sustainable Development Goals 12 (responsible consumption and production), 3 (health and well-being) and 9 (industry and innovation).

Antibiotic resistance and the persistence of sessile cells within biofilms complicate the eradica... more Antibiotic resistance and the persistence of sessile cells within biofilms complicate the eradication of biofilm-related infections using conventional antibiotics. This highlights the need for alternative forms of therapeutics. The objective of this study was to investigate the biofilm destruction activity of alpha-tocopherol against Staphylococcus aureus,Proteus mirabilis and Pseudomonas aeruginosa on polystyrene. Alpha-tocopherol showed significant biofilm destruction activity on the pre-formed biofilms of S. aureus (45 - 46%), P. mirabilis (42 - 54%) and P. aeruginosa (28%). Resazurin assay demonstrated that alpha-tocopherol disrupted the bacteria biofilms without interfering with the microbial cell viability. Scanning electron microscope images showed lower cell density and less compacted cell aggregates on polystyrene surfaces after treatment with alpha-tocopherol. This study demonstrated the biofilm destruction activity of alpha-tocopherol against S. aureus, P. mirabilis and P...

$Research paper thumbnail of Metabolic perturbations and key pathways associated with the antibacterial activity of Clitoria ternatea flower anthocyanin fraction against Escherichia coli$

Readers of these automated manuscript Review Tool reports are encouraged to use them to support t... more Readers of these automated manuscript Review Tool reports are encouraged to use them to support them in performing their own assessment and 'health check' on a preprint prior to it completing peer review. However, these should only be used as a guide, read within the overall context of the article itself, and should never replace full peer review. Please ensure you read the article fully alongside these and familiarize yourself with the tools and how they work, using the links provided below. These reports are published under the terms of the Creative Commons Attribution License SCISCORE® REPORTS: MDAR CHECKLIST FOR AUTHORS AND SCISCORE CORE REPORT SciScore® (https://sciscore.com) scans the methodology section of an article for important scientific rigour criteria and key biological resources and highlights if these are accessible or have problems associated. The Materials, Design, Analysis, and Reporting (MDAR) report and Core report generated from this are included here for transparency and can be cited independently using the DOI below.

Food chemistry advances, Oct 1, 2023

This study investigated the pH and thermal stability of black goji berry anthocyanins and compare... more This study investigated the pH and thermal stability of black goji berry anthocyanins and compared them to purple sweet potato anthocyanins for application as natural colourants. The effect of pH (3, 4, 5, and 6) treatment followed by storage at 4 and 26 °C for 30 days and thermal treatments (60, 80, and 100 °C) for 10 and 30 min on the stability of colourant preparations from black goji berry and purple sweet potato were determined. The total anthocyanin content, total phenolic content, antioxidant activity, and colour were measured after thermal treatment and at 6 days intervals for 30 days storage after pH treatments. LC-MS analysis was carried out at the end of each treatment. Petunidin-3-O-rutinoside(trans-p-coumaroyl)-5-O-glucoside accounted for 71% of identified anthocyanins. The colourant preparations from black goji berry demonstrated high stability at 60 °C for 10 and 30 min and high storage stability at pH 3 at 4 °C storage for 30 days. The colourant preparations from black goji berry had higher colour stability than purple sweet potato upon thermal treatments but lower stability during storage at 4 and 26 °C. This study demonstrated the potential of anthocyanins from black goji berry as a natural colourant.

International Journal of Infectious Diseases, May 1, 2023

ACS Food Science & Technology, 2023

This study aimed to co-encapsulate Lactobacillus casei and tocotrienol-enriched flaxseed oil in c... more This study aimed to co-encapsulate Lactobacillus casei and tocotrienol-enriched flaxseed oil in calcium alginatecarboxymethyl cellulose (CA-CMC) hydrogel beads. Encapsulation efficiencies of oil and L. casei were approximately 88 and 84%, respectively, in co-encapsulated CA-CMC beads having 1.74 mm diameter. Higher swelling and oil release were observed in intestinal fluid than in gastric fluid. Higher viability of L. casei was observed in the co-encapsulated beads than the single encapsulated beads of L. casei during in vitro digestion and storage. Higher oxidative stability of oil was found in the co-encapsulated beads than the single encapsulated beads of oil during storage. Thus, this study demonstrated a synergistic interaction between L. casei and tocotrienol-enriched flaxseed oil in the co-encapsuled CA-CMC beads during in vitro digestion and storage. The co-encapsulated CA-CMC beads have good potential to simultaneously deliver the health benefits of these three bioactives when incorporated into a food system.

Innovative Food Science and Emerging Technologies, 2023

This study reports the effect of different extraction and drying techniques in the recovery of cu... more This study reports the effect of different extraction and drying techniques in the recovery of curcumin, where the impact of the pre-treatment step on turmeric rhizome using high-pressure homogenization (HPH) was evaluated. Soxhlet extraction (SE) and ultrasound-assisted extraction (UAE) followed by drying (oven drying, vacuum drying, and freeze drying) were applied to HPH-treated and control (non-HPH) samples. The HPH treatment condition of 100 MPa for 10 cycles demonstrated the lowest particle sizes in the turmeric suspensions and the highest curcumin content in the aqueous supernatant. It was also found that HPH treatment increased the release of curcumin from the freeze-dried turmeric extracts obtained from SE (+76.2%) and UAE (+57.5%). Besides freeze drying was the best drying method demonstrating higher antioxidant activity of extracts than other thermal drying methods. The total phenolic content was increased by about 65.5% upon HPH treatment on turmeric extract obtained from UAE followed by vacuum drying.

Trends in Food Science & Technology, 2022

Background: Probiotics and omega-3 rich oils are two health-beneficial bioactives added to a vari... more Background: Probiotics and omega-3 rich oils are two health-beneficial bioactives added to a variety of foods to enhance their functional properties. However, these bioactives are highly sensitive to degradation during food handling and transit through the gastrointestinal tract (GIT). Scope and approach: The goal of this review was to describe the benefits and drawbacks of extrusion technology in the food industry, as well as the viability of probiotics and oxidative stability of omega-3 rich oils encapsulated by extrusion technology after exposure to in vitro and in vivo systems, storage, and in the food system. This review also highlights the co-encapsulation concept of multiple bioactives along with the synergistic effects of coencapsulated probiotics and omega-3 rich oils. Key findings and conclusions: The survival of probiotics encapsulated using the extrusion process was found to be satisfactory in both the actual food system and the in vivo model. However, in the case of omega-3 rich oils, there is a lack of evidence to support the stabilization effect of the encapsulation technique using in vivo and real food models. A few studies found higher viability of probiotics and oxidative stability of omega-3 rich oils in coencapsulation of these bioactives in one matrix rather than their single encapsulation by the extrusion technique. For the commercial application of co-encapsulated probiotics and omega-3 rich oils, future research should focus on researching the interactions of co-encapsulated probiotics and omega-3 rich oils with real food systems, as well as in vivo and clinical studies to determine product functionality and efficacy.

Plant Foods for Human Nutrition, 2023

Betacyanin-rich extract from red beet (Beta vulgaris) was recently reported to inhibit amyloid β ... more Betacyanin-rich extract from red beet (Beta vulgaris) was recently reported to inhibit amyloid β (Aβ) aggregation, a main pathological event in Alzheimer’s disease. However, the anti-Aβ aggregation effect of individual betacyanin isolates has not been reported before. This study investigated the anti-Aβ aggregation activity and cytotoxicity of betacyanins from red pitahaya or red dragon fruit (Hylocereus polyrhizus). Betacyanin fraction (IC50 = 16.02 ± 1.15 µg/mL) and individual betacyanin isolates exhibited anti-Aβ aggregation activity in a concentration-dependent manner using a thioflavin T fluorescence assay. The highest to lowest IC50 was in the order of betanin (426.30 ± 29.55 µM), phyllocactin (175.22 ± 1.52 µM), and hylocerenin (131.73 ± 5.58 µM), following a trend of increase in functional groups of carboxyl, hydroxyl, and/or carbonyl. Further, the betacyanin fraction of 135.78 µg/mL and below, which were concentrations with an anti-Aβ aggregation effect, were validated as non-neurotoxic based on an in vitro cytotoxicity assay using human neuroblastoma (SH-SY5Y) cells. These findings highlight the potential neuroprotective activity of betacyanins for Alzheimer’s disease.

Journal of Food Processing and Technology, Nov 16, 2016