Enzymatically modified rice starch (ERS) synthesized with 4-α-glucanotransferase has a longer str... more Enzymatically modified rice starch (ERS) synthesized with 4-α-glucanotransferase has a longer structure than rice starch, which could delay digestion, similar to dietary fiber. We investigated the effects of ERS on glucose and lipid metabolism with mice fed a high-fat diet containing ERS (HFD-ERS). Four weeks of ERS feeding showed hypoglycemic effects with a significant reduction in fasting glucose (46%), insulin (57%), and leptin (83%) levels; improved glucose tolerance (20% in AUC of oral glucose tolerance test); and increased adiponectin concentrations (+27%) compared to the HFD group. Notably, phosphorylation of AMP kinase (AMPK) was markedly induced in the HFD-ERS livers compared to HFD livers. Additionally, ERS significantly reduced total cholesterol concentrations with induction of fecal bile acid excretion (+21%, P<0.05) in the HFD-ERS group compared to the HFD group. The mRNA and protein expressions of hepatic LDL receptors were significantly induced. However, cholestero...
Present study was conducted to evaluate the antioxidant and sensory properties of uncured pork sa... more Present study was conducted to evaluate the antioxidant and sensory properties of uncured pork sausages incorporated with onion (Allium cepa) at different concentrations and compared with synthetic antioxidant (butylated hydroxytoluene / BHT) at 0.01% throughout the 5 days of storage at 4 ⁰C. The Onion Powder (OP) at 0.25% exhibited the highest total phenolic content (P&lt; 0.05) and reduced the thiobarbituric acid reactive substances (TBARS) values in cooked pork sausages. Colour (CIE lab L*, a* and b*) values of OP, BHT and control samples did not significantly change throughout the storage for 5 days at 4 °C. Whereas taste, texture and overall acceptance increased in OP incorporated sausages compared to control and BHT incorporated pork sausages. In conclusion, the results suggest that use of onion powder could improve shelf stability of the cooked sausage.
Hypocholesterolaemic and hypoglycaemic effect of banana blossom were studied in high-cholesterol ... more Hypocholesterolaemic and hypoglycaemic effect of banana blossom were studied in high-cholesterol fed rats. Experimental groups were fed for 4 weeks, with casein as the basal diet (CN), in comparison with two diets containing 0.5% cholesterol (CD) and 0.5% cholesterol + 21% banana blossom powder (CDB). Serum total cholesterol, non-HDL-cholesterol level, and serum glucose concentrations were lower in CDB fed group compared with CD fed group. Lower serum cholesterol and glucose level (P<0.05) in CDB fed group were followed by higher faecal weight, caecal weight, caecal Lactobacilli, and Bifidobacteria population in CDB fed group compared to CD diet fed group. Lower serum AST level in banana blossom fed rats showed the reduction in oxidative stress induced by high cholesterol diet. Based on these data, it could be speculated that banana blossom incorporated experimental diets may modulate the hypocholesterolaemic and hypoglycaemic responses in Wistar rats.
The hypocholesterolaemic ability of two potato peptide preparations in rats was compared. Experim... more The hypocholesterolaemic ability of two potato peptide preparations in rats was compared. Experimental groups were fed for 4weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (short hydrolysis preparation; 16h) and PPL (long hydrolysis preparation; 25h). Serum total cholesterol and serum triacylglycerol levels were lower in PPS-fed group compared with CN-
α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in... more α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose and α-limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α-amylase activity among which the spectroscopic methods have found widespread applicability due to easiness and cost effectiveness. Depending upon the reaction principle, these assays are classified into four groups: reducing sugar, enzymatic, chromogenic and amyloclastic methods. Despite the presence of numerous methods, there is no general reliable method to assess α-amylase activity. Each method is shown to have its own merits and demerits. Many improvements have been made to make the available methods more accurate, reliable and easy. This communication briefly discusses the basic reaction mechanisms and critically reviews the advantages and shor...
Coconut oil is an integral part of Sri Lanka and many South Asian diets. Initially, coconut oil w... more Coconut oil is an integral part of Sri Lanka and many South Asian diets. Initially, coconut oil was classified along with saturated fatty acid food items and criticized for its negative impact on health. However, research studies showed that coconut oil is a rich source of medium-chain fatty acids. Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking, coconut oil grabs attention due to its hypocholesterolemic, anticancer, anti-hepatosteatotic,anti-diabetic,antioxidant,anti-inflammatory,anti-microbial and skin moisturizing properties. Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of supportive scientific evidence. Even though studies done in Asian countries acclaim for the favorable impact on cardiac health and serum lipid profile, the limitations in the number of studies conducted among western countries impede the endorsement of the real value of coconut oil. Hence, long term extensive studies with proper methodologies are suggested to clear all the controversies and misconceptions of coconut oil consumption. This review discusses the composition and functional properties of coconut oils extracted by different processing methods. This article is protected by copyright. All rights reserved.
α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in... more α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose and α-limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α-amylase activity among which the spectroscopic methods have found widespread applicability due to easiness and cost effectiveness. Depending upon the reaction principle, these assays are classified into four groups: reducing sugar, enzymatic, chromogenic and amyloclastic methods. Despite the presence of numerous methods, there is no general reliable method to assess α-amylase activity. Each method is shown to have its own merits and demerits. Many improvements have been made to make the available methods more accurate, reliable and easy. This communication briefly discusses the basic reaction mechanisms and critically reviews the advantages and shortcomings associated with each method. Furthermore, recommendations are made for future development. This article is protected by copyright. All rights reserved.
This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, bo... more This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p < .05) in raw and processed mung bean diets fed rats were supported by low serum insulin level in both raw mung bean diet and boiled mung bean diet fed rats. Hypoglycemic effect in sprouted mung bean fed rats was supported by higher α-amylase inhibitory activity and α-glucosidase inhibitory activity of sprouted mung beans. Increase in serum non-HDL cholesterol concentration and decrease in HDL cholesterol concentration caused by high cholesterol diet were modulated (p < .05) by both boiled and sprouted mung bean diets. Practical applications Mung bean is a green legume rich in protein, fiber, antioxidants, and phytonutrients. Hypocholesterolemic and hypoglycemic potential of raw mung beans have been shown previously. It is well known that cooking and processing modulate nutritional and biochemical parameters of foods. However, very limited information is available on the effect of processing on functional properties of legumes. Results of this study showed that boiling and sprouting improved the soluble fiber content and hypocholesterolemic potential of mung beans. Thus, the processed mung beans may be more suitable for developing food supplements for patients with hypercholesterolemia.
Enzymatically modified rice starch (ERS) synthesized with 4-α-glucanotransferase has a longer str... more Enzymatically modified rice starch (ERS) synthesized with 4-α-glucanotransferase has a longer structure than rice starch, which could delay digestion, similar to dietary fiber. We investigated the effects of ERS on glucose and lipid metabolism with mice fed a high-fat diet containing ERS (HFD-ERS). Four weeks of ERS feeding showed hypoglycemic effects with a significant reduction in fasting glucose (46%), insulin (57%), and leptin (83%) levels; improved glucose tolerance (20% in AUC of oral glucose tolerance test); and increased adiponectin concentrations (+27%) compared to the HFD group. Notably, phosphorylation of AMP kinase (AMPK) was markedly induced in the HFD-ERS livers compared to HFD livers. Additionally, ERS significantly reduced total cholesterol concentrations with induction of fecal bile acid excretion (+21%, P<0.05) in the HFD-ERS group compared to the HFD group. The mRNA and protein expressions of hepatic LDL receptors were significantly induced. However, cholestero...
Present study was conducted to evaluate the antioxidant and sensory properties of uncured pork sa... more Present study was conducted to evaluate the antioxidant and sensory properties of uncured pork sausages incorporated with onion (Allium cepa) at different concentrations and compared with synthetic antioxidant (butylated hydroxytoluene / BHT) at 0.01% throughout the 5 days of storage at 4 ⁰C. The Onion Powder (OP) at 0.25% exhibited the highest total phenolic content (P&lt; 0.05) and reduced the thiobarbituric acid reactive substances (TBARS) values in cooked pork sausages. Colour (CIE lab L*, a* and b*) values of OP, BHT and control samples did not significantly change throughout the storage for 5 days at 4 °C. Whereas taste, texture and overall acceptance increased in OP incorporated sausages compared to control and BHT incorporated pork sausages. In conclusion, the results suggest that use of onion powder could improve shelf stability of the cooked sausage.
Hypocholesterolaemic and hypoglycaemic effect of banana blossom were studied in high-cholesterol ... more Hypocholesterolaemic and hypoglycaemic effect of banana blossom were studied in high-cholesterol fed rats. Experimental groups were fed for 4 weeks, with casein as the basal diet (CN), in comparison with two diets containing 0.5% cholesterol (CD) and 0.5% cholesterol + 21% banana blossom powder (CDB). Serum total cholesterol, non-HDL-cholesterol level, and serum glucose concentrations were lower in CDB fed group compared with CD fed group. Lower serum cholesterol and glucose level (P<0.05) in CDB fed group were followed by higher faecal weight, caecal weight, caecal Lactobacilli, and Bifidobacteria population in CDB fed group compared to CD diet fed group. Lower serum AST level in banana blossom fed rats showed the reduction in oxidative stress induced by high cholesterol diet. Based on these data, it could be speculated that banana blossom incorporated experimental diets may modulate the hypocholesterolaemic and hypoglycaemic responses in Wistar rats.
The hypocholesterolaemic ability of two potato peptide preparations in rats was compared. Experim... more The hypocholesterolaemic ability of two potato peptide preparations in rats was compared. Experimental groups were fed for 4weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (short hydrolysis preparation; 16h) and PPL (long hydrolysis preparation; 25h). Serum total cholesterol and serum triacylglycerol levels were lower in PPS-fed group compared with CN-
α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in... more α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose and α-limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α-amylase activity among which the spectroscopic methods have found widespread applicability due to easiness and cost effectiveness. Depending upon the reaction principle, these assays are classified into four groups: reducing sugar, enzymatic, chromogenic and amyloclastic methods. Despite the presence of numerous methods, there is no general reliable method to assess α-amylase activity. Each method is shown to have its own merits and demerits. Many improvements have been made to make the available methods more accurate, reliable and easy. This communication briefly discusses the basic reaction mechanisms and critically reviews the advantages and shor...
Coconut oil is an integral part of Sri Lanka and many South Asian diets. Initially, coconut oil w... more Coconut oil is an integral part of Sri Lanka and many South Asian diets. Initially, coconut oil was classified along with saturated fatty acid food items and criticized for its negative impact on health. However, research studies showed that coconut oil is a rich source of medium-chain fatty acids. Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking, coconut oil grabs attention due to its hypocholesterolemic, anticancer, anti-hepatosteatotic,anti-diabetic,antioxidant,anti-inflammatory,anti-microbial and skin moisturizing properties. Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of supportive scientific evidence. Even though studies done in Asian countries acclaim for the favorable impact on cardiac health and serum lipid profile, the limitations in the number of studies conducted among western countries impede the endorsement of the real value of coconut oil. Hence, long term extensive studies with proper methodologies are suggested to clear all the controversies and misconceptions of coconut oil consumption. This review discusses the composition and functional properties of coconut oils extracted by different processing methods. This article is protected by copyright. All rights reserved.
α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in... more α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose and α-limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α-amylase activity among which the spectroscopic methods have found widespread applicability due to easiness and cost effectiveness. Depending upon the reaction principle, these assays are classified into four groups: reducing sugar, enzymatic, chromogenic and amyloclastic methods. Despite the presence of numerous methods, there is no general reliable method to assess α-amylase activity. Each method is shown to have its own merits and demerits. Many improvements have been made to make the available methods more accurate, reliable and easy. This communication briefly discusses the basic reaction mechanisms and critically reviews the advantages and shortcomings associated with each method. Furthermore, recommendations are made for future development. This article is protected by copyright. All rights reserved.
This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, bo... more This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p < .05) in raw and processed mung bean diets fed rats were supported by low serum insulin level in both raw mung bean diet and boiled mung bean diet fed rats. Hypoglycemic effect in sprouted mung bean fed rats was supported by higher α-amylase inhibitory activity and α-glucosidase inhibitory activity of sprouted mung beans. Increase in serum non-HDL cholesterol concentration and decrease in HDL cholesterol concentration caused by high cholesterol diet were modulated (p < .05) by both boiled and sprouted mung bean diets. Practical applications Mung bean is a green legume rich in protein, fiber, antioxidants, and phytonutrients. Hypocholesterolemic and hypoglycemic potential of raw mung beans have been shown previously. It is well known that cooking and processing modulate nutritional and biochemical parameters of foods. However, very limited information is available on the effect of processing on functional properties of legumes. Results of this study showed that boiling and sprouting improved the soluble fiber content and hypocholesterolemic potential of mung beans. Thus, the processed mung beans may be more suitable for developing food supplements for patients with hypercholesterolemia.
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