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Jason Yap Wei Chien
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18th September 1989
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Myself

Your view on yourself:
You are down-to-earth and people like you because you are so straightforward. You are an efficient problem solver because you will listen to both sides of an argument before making a decision that usually appeals to both parties.

The type of girlfriend/boyfriend you are looking for:
You are a true romantic. When you are in love, you will do anything and everything to keep your love true.

Your readiness to commit to a relationship:
You are ready to commit as soon as you meet the right person. And you believe you will pretty much know as soon as you might that person.

The seriousness of your love:
You like to flirt and behave seductively. The opposite sex finds this very attractive, and that's why you'll always have admirers hanging off your arms. But how serious are you about choosing someone to be in a relationship with?

Your views on education
You may not like to study but you have many practical ideas. You listen to your own instincts and tend to follow your heart, so you will probably end up with an unusual job.

The right job for you:
You have plenty of dream jobs but have little chance of doing any of them if you don't focus on something in particular. You need to choose something and go for it to be happy and achieve success.

How do you view success:
You are afraid of failure and scared to have a go at the career you would like to have in case you don't succeed. Don't give up when you haven't yet even started! Be courageous.

What are you most afraid of:
You are afraid of things that you cannot control. Sometimes you show your anger to cover up how you feel.

Who is your true self:
You are full of energy and confidence. You are unpredictable, with moods changing as quickly as an ocean. You might occasionally be calm and still, but never for long.



Sunday, June 10, 2012

Gut Health and Immune Protection



Description: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6R0rFc6kZJwmBY8zW5SSRDoe_3HOoMN7KLdevWUVJIyQsEeHBz1iTBKXFRx6PFRj9tIHgJhXQSzm1SJU7kXJ8PUHbxF7GBYTlJzNgf-PDIyGZM89i1HNrChrkUGVJfhj39_PinBxif3u8/s320/large+intestine.jpg            Along the human alimentary tract, microorganisms occur with numerous numbers and species which vary in its characteristic of in certain regions of the guts. The human large intestine made out of caecum, ascending colon, transverse colon, descending colon and rectum. The colon is capable of complex hydrolytic digestive function through microflora which involves with breakdown of dietary components such as complex carbohydrates and protein which could not undergo digestion nor absorbed by upper digestive tract (Marfarlane, 1997).
            The intestinal bacteria can be classified into several types such as health promoting, benign or potentially harmful activities in their host (Gibson and Roberfoid, 1995). The common pathogens are E.coli and clostridia which express pathogenic effects include diarrhoeal infection whereas its beneficial aspects is by improving the digestion of essential nutrients. The majorities of bacteria in the colon are anaerobes, therefore energy is derived from fermentation of nondigestible carbohydrates (Macfarlane, 1999) such as non-digestible oligosaccharide, plant fibres, resistant starches and non starch polysaccharides and proteins that escape digestion in small intestine (Marfarlane, 1992).
Description: http://t2.gstatic.com/images?q=tbn:ANd9GcQavfLvQr2jlRiDqdtSmjFVjwG9if2MNkZjnvRQVKdMyI8y5dir            In the large intestine, pathogen can exist as transient members or as part of the resident flora According to Metchnikoff (1907), the putrefaction in the large bowel and consumption of fermented milk was a progenitor due to the onset of senility and shortening of life span which promoted gastrointestinal health (Gibson, 1997). Therefore, diet is the major source of growth of microflora in the intestine. Due to these, the development of gut health market started to developed and the concept of prebiotic, probiotic and fibre was developed to promote and improve host health by influence the gut microbiota in a beneficial manner.         
The development of gut health products comes in difference form such as in liquid form (milk), semi liquid form (yoghurt), powder form, and capsulated form (supplements). The main active ingredient of gut health products are probiotics, prebiotics, symbiotics and fiber for current market product development which help to counter gut-related diseases such as constipation, irritable bowel diseases (IBD), Crohn’s diseases, ulcerative colitis, and pouchitis.

1)      Probiotics
Probiotics derived from Greek and it means prolife which have a long history of health claims such as; in Persian Old Testament stated “Abraham owed his longevity to the consumption of sour milk.” “In 76 BC, Roman historian Plinius recommended that fermented milk products for treating gastroenteritis.” (Bottazzi, 1983) Prebiotics is defined as non-digestible food ingredient that beneficially affects the host by stimulating the growth and activity of one or limited number of the intestinal microflora in the colon and thus improving the host health which beneficially by nature, namely bifidobacteria and lactobacilli. Probiotics act as a complement to antibiotics which potentially in reducing the adverse effect of pathogen such as anti-Helibacter and improving eradication rate significantly (Canducci, 2000). Most probiotics are usually grown in milk base substrate which acts as the major carriers for the intake of probiotics available today. Probiotics food is increasingly gaining its trend as preventive medicine with increase health care standard globally. The global market of probiotics increased from $14.9 billion in 2007 to an estimated $15.9 billion by end of 2008 and would reach $19.6 billion by 2013 with a rate (CAGR) of 4.3%.











Graph 1: Summary Figure shares of global sales of probiotics by types from 2006 – 2013
           
Examples of probiotics products
i)                    Description: http://t1.gstatic.com/images?q=tbn:ANd9GcRPFVJ66GpqKjdQyJznN99JQd7eq3AtD6q6E9WfT7B4pJ9cajN-Yakult
It is a probiotic product which contains live beneficial bacterial culture Lactobacillus casei Shirota strain that been introduced into the fermented milk drinks. There’s approximately 6.5 billion of Lactobacillus casei Shirota strain in a single bottle of Yakult that proven to reach the intestine alive and promotes guy health. It was first introduced in Australia in 1994 which targeted as a product for all ages above 12 month.
Description: Yakult Honsha Co., Ltd. : Income Statement EvolutionGraph 2: Income Statement Evolution of Yakult Honsha Co. from 2006 - 2014










There’s several studies that were conducted on Lactobacillus casei that proven its effect on gut health such as continuous ingestion of fermented milk change in fecal microbiota (Yamagishi T, 1974), in randomized crossover study the decrease of intestinal bacterial enzyme activity in feces (De Peter V, 2007), suppression of toxic fermentation metabolites (De Peter V, 2004), and modulation of the composition and metabolic activity (Styriak I, 2003) on intestinal environment. There is research that found out that the survival of Lactobacillus casei in transit after ingestion of fermented milk through the gastrointestinal tract (Yuki N, 1999).


ii)                  Description: Vaalia SinglesVaalia yoghurt
Yoghurt which contains active culture of Lactobacillus GG which combine with Acidophilus and Bifidus that promote digestive system. Vaalia products were first introduced in Australia market in 1997 by Parmalat which enjoyed success as a leading probiotic yoghurt and hit a sales of 1.6% by 2000. Lactobacillus GG is commercially available through Valio Ltd, Finland as it the registered trademarks owned by Valio Ltd.
Lactobacillus rhamnosus GG is one of the several best known probiotic strain which commonly known as Lactobacillus GG (Gorbach SL, 1996) and it was first commercial under Gefilus brand which launched in Finland in 1990 (Salminen, 1991) and having highest annual local per capita consumption in the world (Saxelin, 2007).  Lactobacillus GG have robust characteristic and survival capability of strain which storage stability in refrigerated in yoghurt was stable without any decline in viability (Donkor, 2007). Lactobacillus GG has the ability to increase lactobacilli and bifidobacteria, formation of short chain fatty acids, lowering activity of procarinogenic enzymes, and improving mucosal barrier (Saxelin, 1997).

iii)                Nutrition Now PB 8
Description: http://t2.gstatic.com/images?q=tbn:ANd9GcREdUJZSZtqThpXnE_gFFXEvqYu5qdczCp1DuQIzbktUJ1lEpEntwPB8 Probiotic Acidophilus  was first introduced in 1975 in Washington DC and it is one of the best-selling probiotic Acidophilus that keep digestive system functioning in a healthy manner which contain eight powerful probiotic strains includes Lactobacillus plantarum, Bifidobacterium bifidum, Lactobacillus rhamnonsus, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus salivarius  Lactobacillus casei, and Bifidobacterium longum




1.1    Future trends on probiotics
Functional dairy products clearly possess outstanding result and exhibit high potential to improve intestinal health and immune system. Healthy food such as milk and other dairy products capable to act as a growth medium for probiotics such as lactobacilli strains have established evidence for the shortening effect of acute diarrhea duration. However, development of probiotics products requires to go through varies health claims for food product; therefore it heavy relies on the heavy documentation and registration claims which could affect food companies. It could be a cause that reduces interest of companies to involve into such development.  Risk reduction claim will be accepted by EU in future will certainly increase the interest of food companies and this could perhaps reduce the risk of acute diarrhea symptoms.
On top of that, other major intestinal disturbances such as irritable bowel syndrome (IBS) are interest to many dairy food producers, however insufficient proof that could identified such as studies on L. plantarum on IBS shown reduction in abdominal pain (Niedzielin, 2001), however in other study such as (Sen, 2002) doesn’t show significant improvement of symptoms. Besides that, L. rhamnosus GG had been clinically investigated resulting less diarrhea but no other improvements could be observed (O’ Sullivan and O’Morain, 2000). Therefore more understanding and studies of the origin of the symptoms would certainly help in development of effective treatment and prevention agent such as probiotics.
Probiotics could be taken to specific or combination of strain to be taken for further studies in order to arise a better product development and effective treatment on gut related diseases with regards to other factor such as lactose intolerance; a concept of lactose-free dairy product will be more readily accepted than those with normal lactose level. The significant differences exist not only between probiotic bacterial species but also between strains. On top of that, specific interactions between host immune cells, microbe-microbe interaction and probiotic bacteria exist which leads to varies result from clinical trial such as in (Shanahan, 2003, 2004) on determination of optimal dosage and development of reliable in vivo survival of probiotic. Therefore, the use of designer probiotics could offer new possibilities for more targeted delivery of anti-inflammatory molecules to inflamed mucosa to reduce the severity of IBD patients.



2)      Prebiotics
Prebiotic is defines as a “non digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon thus improves host health” (Gibson and Robertfroid, 1995). Most prebiotics are carbohydrates/oligosaccharides which could not undergo digestion in upper gastrointestinal tract but capable to be transfer to colon and are selectively metabolized by the bacterial flora. In the colon, prebiotics acts as dietary bulking that make up a percentage of the available substrates for colonic bacteria, consequently decrease the pH and production of short chain fatty-acid lead to reduction of pathogenic microorganisms. Prebiotics are mainly soluble fibres which come in many forms of dietary fibre exhibit some level of prebiotic effects. Example of prebiotics is inulin (fructooligosaccharide), galactooligosaccharide, and lactulose, which have been widely used in food industry.
The use of oligosaccharides to affect increase in gut bacteria seen as beneficial has been in existence in Japan for many years, however was first coined in mid 1990s (Gibson and Robertfroid, 1995). This arises to increased understanding of prebiotics to target indigenous beneficial bacteria in the gut by using nonviable food ingredients to promote gut health.  Some prebiotics can also improve food quality characteristic such as textural and mouth feel aspects and acts as low calorie fat replacers. In order to classify prebiotics as a food ingredient, several aspects taken into consideration such as ability to resist gastric acidity, fermentation by intestinal microflora and selective stimulation of growth and activity of intestinal bacteria.
On top of that, dietary fibres are candidate prebiotics however proven that oligosaccharides display most effective and its ability to confer selectively to target bacterial species.







 Frost & Sullivan estimates Europe’s prebiotic market revenue at the end of 2006 at USD 3.65 billion and predict that revenue will increase to USD 5.72 billion by 2014.
Description: http://www.flex-news-food.com/img/starch290108a.gif













Description: Prebiotic Fermented Plant FoodsExamples of prebiotics products
i)                    preB (Prebiotics) liquid
Description: http://www.prebioticproducts.com/v/vspfiles/photos/100-3.gifpreB is a prebiotic that consist of fully natural symphony of nutrients over a range of 50fruits, nuts, seed, vegetables and herbs with its revolutionary fermentation based on time-honored traditions. preB helps to improved skin texture and color, regulate bowel, stronger immune system, to weight loss. The consumption of preB on a regular basis helps to regularize the intestine of the body to naturally require additional macrobiotic foods. Macrobiotic foods provide not only the body, but also the soul with nutrients. It’s is selling at $39.99 for a 240ml bottle.  PreB have an ORAC value (Oxygen Radical Absorbance Capacity) of 78.82 u/g and it have been tested on effect on meat, noodle, soup, rice, and even microbes such as E.Coli and Salmonella.
ii)                  Description: https://www.prebiotin.com/wp-content/uploads/2010/09/product_info_prebiotin1.jpgPrebiotin Prebiotic Fiber
 Prebiotin Prebiotic Fiber supplements consist of oligofrustose-enriched-inulin (OEI) which nourishes beneficial bacteria and also most researched prebiotic. It come in a 240gram for 60 servings which is have benefit such as increase calcium absorption, bone density, colon bacteria, enchance immune system, and improve bowel regularity. It’s selling at $39.99 in the market.


2.1Future trend of prebiotics
            Prebiotics market is growing across the years and developments on prebiotics have expanded such as methodology of investigating functionality especially in microflora compositional changes to fermentation. Based on the current research and literatures, mainly researches performed on pure cultures, however the strain selected could not be considered as representative of the colonic microbiota while some studies couldn’t establish that test substrate is selectively metabolized, therefore more in vitro method of studying prebiotic oligosaccharides such as mixed culture should be performed. The use of mixed culture (faecal inocula) could provide a more representative event in distal colon. However, the use of faeces has a problem with its species present and identification of genera.
            On top of that, the development of molecular microbiology techniques, the usage of molecular-based methods of bacteria identification have upper hand over culture-based technologies which they could provide more reliability and encompass more microflora diversity therefore it could help to identify more definitive information on the species rather than just the genera that influenced  by the carbohydrates test.
            The current market approach for prebiotics is dominated by human uses in particular those that susceptible to gut infection such as elderly, infant, and physically weak peoples. Moreover, the expansion of activities into microbial ecosystems also promotes application such as skin care, urinary tract, and non-human application. However, the usage in animal application such as companion pet which improved gastrointestinal health and reduced faecal odour. It could also be implementing into agriculture aspects such as increase growth yield and feed conversion, improved digestion and absorption of livestock, increase the quality of milk and egg and carcass quality. Besides that, prebiotic food market could be targeted to a wide range such as bakery products, confectionary, savoury product, supplements and many more.
            In order for such further application, clinical trials should be conducted to determine the value of prebiotic in managing gut mediated disorders as such of the quantifiable index to compare efficacy (Vulvevic, 2004),moreover, human trials are required to prove the effect and identify the health promoting activities and mechanism behind.

3)      Fiber
Dietary fiber consumption have been consumed since 4th Century BCE which lead to changes of human diet from plant based non purified regimen to cereal based purified diets. It health benefit with dietary fiber was describe by Hippocrates regards to its laxative effect of the coarseness of cereal grains (Burkitt, 1986). Dietary fiber defined as plant substrates that couldn’t undergo digestion by human enzymes by its properties to resist the action of endogenous human enzymes in small intestine. It composed of both soluble and non-soluble fiber, which research shown regular consumption lead to health benefits as well obtaining essential amino acid, vitamins, mineral and essential fatty acid. Soluble fibers play its roles in lowering blood cholesterol and regulation of blood glucose (Eastwood, 1984). It is defined as fermentable fibers which its edible part of the plants or similar carbohydrates which resistant to digestion and absorption in human small intestine with complete or partial fermentation in large intestine (Heaton, 1983) which yield short chain fatty acid which help regulate immune response and  improve colonic environment (Lupton, 1993). Insoluble fiber has water-attracting ability that helps to increase bulk, reduce transit time in gut and soften stools.
Example of dietary fiber is inulin, pectin, polydextrose, cellulose, resistant starches, and fruit fibers. Dietary fiber market is still a growing and expanding field with different methodology and food-related products been closely associated with dietary fiber as it is one of the main food components that capable of regulate gut health. Dietary fiber has been fortified into food, cereal and even supplements.




Table 1: Type of Fiber and its source

Component
Source
Cellulose
All plant sources
Hemicellulose
All plant source except cereal bran
Pectin
Mainly fruit
Lignin
Mainly cereals



Example of dietary fiber products
i)                    Description: http://t0.gstatic.com/images?q=tbn:ANd9GcQHJSzflhXSUfMfcU73vu1oOgzpBbukCfRAn5s5EyRdzGTR8HjFBenefiber Powder
Benefiber contain natural soluble fiber which is wheat dextrin which is taste-free, sugar free and readily dissolve in beverages and foods. It contains less than 20ppm of gluten. It’s marketed as $17.69 for 350g 100 serving. It comes with 4 different types such as original, orange flavoured, plus calcium, and plus heart health.

Dextrin consider as a low digestible carbohydrates and soluble dietary fiber which shows impressive digestive tolerance and fully compatible with beneficial changes in gut. Dextrin products are stable in high temperature processing condition such as UHT treatment and sterilization and stable in acidic condition such as in fruit and vegetables. Dextrin is recognized by Australia New Zealand Food Standard as soluble dietary fiber (Food Standard Australia New Zealand) and prepared conventional maize or wheat which  is sugar free due to the composition of  0.1%- 0.2% of sucrose





ii)                  Description: Now Inulin Probiotic FOS 8ozNow Inulin
Now Organic Inulin is made out of fructooligosaccharide which acts as prebiotic that stimulate the growth of intestinal microflora bacteria which promote colon health and regulate bowel. On top of that, it has low glycemic index which suitable for all ranges ages and people which could be added into food and beverages. It is selling at $6.75 for 220g per bottle.
Inulin is a fructan; non-digestible carbohydrate that naturally exist in plants such as wheat, chicory and leeks. Inulin could improve mouth feel and taste on food and improve organoleptic characteristic which promote gut health, reduce risk of colonic diseases risk and capable of modulating of lipid and sugar metabolism. Inulin usually extracted from chicory and native inulin is slightly sweet whereas long-chain inulin has no sweetness (Franck, 1993).


3.1 Future trends of dietary fiber
Traditionally, dietary fiber is obtain mainly from main part of plant such as seed, roots, tubers and leaves which comprise of non-starch polymer such as hemicellulose, cellulose, lignin and pectin which is rich in carbohydrates, fat and protein to achieve the need of human diet, however the selection of fiber is limited due to its sensory reason and stability (Meuser, 2001). Therefore, in future trends of dietary fiber should change its source to fruit fiber rather than plant fiber as fruit is available in abundant quantities and have less by product from processing whilst its residue is dried products which can undergo more extensive process.
In interest of fruit fiber, fruit could undergo ripening process which would lead to degradation of cell wall (softening) that is sensitive to microbiological spoilage and over-softening of fruits will be economically not profitable. In order to counter this issue, drying processes would be essential after fruit processing to ensure low water activity to reduce the microbes growth and addition of water binding agents to bind of water molecule in order for longer storage life.
            On top of that, composition of fruits are mainly waters and its low in fat which it play an crucial role in healthy life style diet and its rich in minerals and vitamin which could a secondary to plant fiber. Studies have proven that fruit fibers does promote gut health and  its dietary fiber content such as dietary fiber of fruit protect against laryngeal cancel (Pelucchi,2003) and proven to reduce heart disease risk (Pereira, 2004).
            The current challenge on fiber for food industry is difficulty to provide informative data and clinical trial to validate health benefit of dietary fibre due to lack of understanding on structure function of dietary fiber to health condition. Therefore, establishment in understanding of physiological effect of different classes of polysaccharide is crucial by identify the right methodology to isolate pure structure of polysaccharide and subjecting it to clinical trial to determine its health benefit.
           

Conclusion
            Concept of functional food and nutraceutical product has increased sharply during this 20-25yeass which offer huge possibility and challenges to food industry to improve nutritional properties of food and products and designing new methodology to improve and design new food and product to promote health. One of the major growing market are gut health, where taken into consideration as gut-related disease started to cause severity to human health which have become one of the targeted component. There are several ways to improve gut health and immune protection such as consumption of nutraceutical products and functional food such as prebiotics, probiotics and fiber which have properties and capacity of bowel regulation and improve immune system. Clearly that, gut health market is expanding rapidly across the years and new methodology is developed to produce more convenience and rich product to help overcome varies gut-related disease. Product variation varies from native plant or fruits to processed supplement and fortified to food. The development of market of gut health still one of the leading market which people taken into account of its importance in contribution to healthy lifestyle.