In this study, a Lactic acid bacteria (LAB) strain was isolated on MRS medium from gastro-intestinal tissues of Broadhead catfish (Clarias macrocephalus). Out of 50 isolates, 25 isolates were found to be positive on lactose utilisation test and were identified to be gram positive cocci. Using disc diffusion methods, one out of 22 isolates, i.e., a strain A5 demonstrated inhibitions against three indicator organisms; Bacillus cereus, Staphylococcus aureus and Salmonella thyphimurium. Partial 16S rDNA sequencing identified isolate A5 as a member of Lactococcus lactis, with 100% DNA homology. Cell free supernatant fluid from Lactococcus lactis A5 showed inhibitory activities against both gram positive pathogens (Bacillus cereus and Staphylococcus aureus) and gram negative pathogens (Salmonella thyphimurium). Chloroform precipitated bacteriocin retained antagonistic activities in the presence of catalase and lysozyme; and was completely inactivated by Proteinase K treatment. The bacteriocin has a molecular weight of 3.4 kDa, based on SDS-PAGE analysis and the extract was heat stable at 37°C and 65°C, for 15 minutes. The antibacterial activity was suppressed with the addition of EDTA but was significantly increased with the addition of SDS, Triton X-100, Tween 20 and Tween 80. This bacteriocin belongs to class 1 bacteriocin, which was shown to have a nisin-like properties. This strain can be used as potential probiotics in animal or aquaculture feeding; and the bacteriocin it produces will be useful in food preservative.

Seed storage proteins (SSPs) are the most important component in rice, which provides nutrient to consumers. The SSPs content and composition are among the important determinant for rice quality determination specifically for nutritional value. Multiple factors have been identified to give effect to the nutritional value of rice grain including different types of rice. The purpose of this study is to investigate the expression level of SSPs of rice and also relates the nutrient quality of rice with the variability in SSPs expression from three different types of rice commercially available in markets. The SSPs were extracted from three different types of rice; white rice, brown rice and glutinous rice of the local rice brands in markets. Bradford Assay was carried out to determine the total SSPs content and brown rice was found to have significantly higher total SSPs content (9.157± 0.4 mg/100mg seeds) compared to white rice (6.933± 0.8 mg/ 100mg seeds) and glutinous rice (5.388± 0.2 mg/ 100mg seeds). Based on the banding patterns of the SDS-PAGE, there were different level of expressions were observed between the three rice types. The different expression can be observed obviously at the glutelin precursor region and glutelin acidic subunit region and prolamin polypeptides region for each type of rice. Therefore, contribute to the different nutritional value for dietary intake.

Introduction: Andrographis paniculata, Tinospora crispa and Centella asiatica are known to have various pharmacological functions. This research was carried out to investigate the antibacterial activities of protein extracts from A. paniculata, T. crispa and C. asiatica. Methods: Total soluble proteins from these herbs were extracted using a modified TCA/acetone method. The protein extracts were then quantified using the Bradford assay and separated using SDS-PAGE. The antibacterial activities were determined by disc diffusion method. Results: T. crispa had a significantly higher amount of proteins (83.86 ± 0.4 µg/µl) compared to A. paniculata (81.57 ± 0.4 µg/µl) and C. asiatica (78.93 ± 0.5 µg/µl). The proteins separated by SDS-PAGE were ranged from 30kDa to 260kDa, 25kDa to 110kDa and 25kDa to 160kDa for A. paniculata, T. crispa and C. Asiatic, respectively. The high abundance proteins were observed in A. paniculata and T. crispa but not in C. asitica. Protein extracts from C. asiatica have demonstrated antibacterial activity against all tested bacteria with the diameter of inhibition zone of 11.0 ± 0.5 mm, 12.3 ± 0.6 mm, 10.7 ± 0.7 mm and 20.0 ± 0.8 mm against B. cereus, S. aureus, K. pneumonia and S. typhimurium respectively. Meanwhile, protein extracts of A. paniculata showed a positive antibacterial activity only against B.cereus (13.7 ± 0.4 mm), S. aureus (7.0 ± 0.8 mm) and S. typhimurium (11.5 ± 0.3 mm). Protein extracts from T. crispa only showed a positive antibacterial activity against B. cereus (9.7 ± 0.5 mm). Conclusions: There is a constant need in the discovery of new antibiotics for the treatment of infectious diseases.

The inhibition of α-amylase enzyme by the inhibitor proteins extracts of all the three types of commercial rice, white rice (WR), brown rice (BR) and glutinous rice (GR) were investigated. Among the three types of rice, the BR has significantly the highest concentration of the inhibitor protein (0.030 ± 0.002 mg/ml) compared to glutinous rice (0.006 ± 0.001 mg/ml) and white rice (0.005 ± 0.001 mg/ml). In term of the percentage of inhibition of the αamylase enzyme of the Aspergillus oryzae, the brown rice shows the highest inhibition (61.22 %) among the three types of rice with the lowest maltose liberated. The acarbose (0.1 mg/ml) which was used as a positive control represent the highest inhibition of the α-amylase enzyme inhibitor among all of the tested samples. Even though inhibitor protein extract of BR is possessed lower ability to inhibit the α-amylase, yet it still can be one of the best option and alternative for the Diabetes Mellitus patients for their daily consumption compared to the WR and GR.

Introduction: Chicken meat is a source of protein in the human diet. Protein content and values define the quality of chicken meat. This research aimed to analyze variations of protein profiles in chicken breast muscles from different slaughtering houses by using proteomic strategies. Methods: Total proteins of chicken breast muscles from three different slaughtering houses (Sample A, Sample B and Sample C) were extracted and quantified by using Bradford assay. Then, the proteins were separated by SDS-PAGE to monitor the quality of extracted proteins. Protein profiles in different samples were compared by 2D-GE analysis. Results: The most highly expressed protein band was located between the molecular size of 37-50 kD in all samples and it was expected to be betaactin. While resolved in 2D-PAGE, differences in protein expression were observed between samples. There were three spots expressed with highest intensity in Sample B compared to others. The protein spot detected at pH 5.28 and the size range between 50- 75 kD was predicted to be NADPH-cytochrome P450 reductase (CPR), at pH 6.45 and molecular weight between 37-50 kD was expected to be creatine kinase M-type (M-CK) while at pH 6.78 and molecular size nearly 25 kD was expected to be αB-crystallin. Conclusions: It can be mentioned that these proteins could play a vital role in mechanisms that contribute to the poor quality of chicken meat.