Abstract Spirulina (Arthrospira platensis) production dominates the global microalgae market due to its high nutritional value. Spirulina can be cultivated in ponds with quality control due to the possible growth of cyanotoxins like Microcystis sp. that produce microcystins. The Enzyme-Linked Immunosorbent Assay (ELISA) method was used and validated with linearity, precision, reproducibility, and accuracy parameters that met the criteria for microcystin analysis. The regression curve gave the linear regression, the value of the coefficient of correlation (r) 0.99 showed a very strong correlation, and coefficient determination (R2) was 0.988 (R2 > 0.90). The precision analysis in repeatability (RSDanalysis < 2/3RSD Horwitz) and reproducibility (RSDanalysis < RSD Horwitz) showed an acceptable value with a significance value of 0.191 (p-value <0.05) that showed no significance difference. The accuracy from spiking analysis with a recovery percentage of 79.90±17.97% was still within the range of 40% to 120%, with a LOD value of 0.1 µg/kg. Analysis completed on spirulina powder showed that the spirulina product has a good quality with microcystin levels of 1.39 ± 0.16 µg/kg (dry basis), 719 times below the predetermined limit of 1000 µg/kg based on the Oregon Health Division Regulation for blue-green algae (BGA). Arthrospira platensis sp microcystins EnzymeLinked Enzyme Linked ELISA (ELISA linearity r (r 099 0 99 0.9 R2 R 0988 988 0.98 (R 0.90. 090 0.90 . 90 0.90) RSDanalysis 23RSD 2 3RSD Horwitz 0191 191 0.19 pvalue p <0.05 005 05 difference 79901797 79 17 97 79.90±17.97 40 120 120% 01 1 0. µgkg µg kg 139 39 1.3 016 16 dry basis, basis , basis) 71 100 bluegreen blue green BGA. BGA (BGA) 09 9 098 98 019 19 <0.0 00 7990179 7 79.90±17.9 4 12 13 3 1. 10 (BGA <0. 799017 79.90±17. <0 79901 79.90±17 7990 79.90±1 799 79.90± 79.90 79.9 79.

Abstract Gamma-aminobutyric acid (GABA) is a non-protein amino acid with numerous health benefits, such as reducing hypertension, treating diabetes, and providing neuroprotection. GABA can be produced by lactic acid bacteria (LAB), but not all LAB produce GABA. Therefore, it is necessary to screen LAB isolates with the potential to be GABA producers. GABA was analyzed qualitatively using thin-layer chromatography (TLC) and quantitatively by Ultraviolet-visible (UV-Vis) spectrophotometer. Ten LAB isolates were evaluated for their ability to produce GABA. Among these, Pediococcus acidilactici YKP4 produced the highest concentration of GABA. P. acidilactici YKP4 as the highest GABA producer and Lacticaseibacillus rhamnosus BD2 as a probiotic candidate were further studied to increase GABA production in de Man Rogosa Sharpe (MRS) broth by providing monosodium glutamate (MSG) as the precursor and applying different initial pH and incubation time. The highest production of GABA by P. acidilactici YKP4 (3.30±0.03 g/L) was obtained by the addition of 1% MSG while that of L. rhamnosus BD2 (2.67±0.07 g/L) by 2% MSG with initial pH of 5.0 and incubation time of 72 h. Application of both LAB as a starter culture for milk fermentation showed that GABA production in milk was lower than in MRS broth. Enrichment of milk with MSG increased GABA from 1.80±0.03 g/L to 1.94±0.02 g/L in P. acidilactici YKP4 with 1% MSG, and from 1.15±0.03 g/L to 1.33±0.04 g/L in L. rhamnosus BD2 with 2% MSG. Besides, P. acidilactici YKP4 and L. rhamnosus BD2 were considered as potential LAB for GABA production and can be applied to ferment milk as a functional food. Gammaaminobutyric Gamma aminobutyric (GABA nonprotein non protein benefits hypertension diabetes neuroprotection LAB, , (LAB) Therefore producers thinlayer thin layer TLC (TLC Ultravioletvisible Ultraviolet visible UVVis UV Vis (UV-Vis spectrophotometer these YKP P BD (MRS (MSG 3.30±0.03 330003 3 30 0 03 (3.30±0.0 gL g L 1 2.67±0.07 267007 2 67 07 (2.67±0.0 50 5 5. 7 h 180003 80 1.80±0.0 194002 94 02 1.94±0.0 115003 15 1.15±0.0 133004 33 04 1.33±0.0 Besides food (LAB 3.30±0.0 33000 (3.30±0. 2.67±0.0 26700 6 (2.67±0. 18000 8 1.80±0. 19400 9 1.94±0. 11500 1.15±0. 13300 1.33±0. 3.30±0. 3300 (3.30±0 2.67±0. 2670 (2.67±0 1800 1.80±0 1940 1.94±0 1150 1.15±0 1330 1.33±0 3.30±0 330 (3.30± 2.67±0 267 (2.67± 180 1.80± 194 1.94± 115 1.15± 133 1.33± 3.30± (3.30 2.67± 26 (2.67 18 1.80 19 1.94 11 1.15 13 1.33 3.30 (3.3 2.67 (2.6 1.8 1.9 1.1 1.3 3.3 (3. 2.6 (2. 1. 3. (3 2. (2 (

Abstract A healthier lifestyle, incorporating the consumption of foods with a low glycemic index, can mitigate the risk of diabetes. Previous research aimed to develop food products with a low glycemic index using high-fiber raw materials such as sweet corn (Zea mays saccharata Sturt) with a glycemic index 36 and red beans (Phaseolus vulgaris L.) with 26. However, these products exhibited weaknesses, including low crunch resistance in milk, lack of consideration for consumer sensory acceptance, and unverified glycemic index values. Therefore, this research aimed to (1) enhance the crunch resistance of instant flakes in milk; (2) evaluate the physical and sensory characteristics of instant flakes products; and (3) determine the glycemic index value of instant flakes products based on the best formula from the sensory tests. Five formulas were developed based on the proportion of red beans to sweet corn (formulas 1 to 5), respectively 80:120, 90:110, 100:100, 110:90, and 120:80. The color of all formulas of flakes tended to be similar (dominant yellow). The crunch resistance in milk exceeded 2 minutes, predominantly influenced by the red bean portion. Sensory profile from consumer preferences indicated that the intensity of the attributes such as yellowish-brown color, sweet aroma, salty taste, savory taste, savory aftertaste, burned taste, sandy texture, hard texture, dry aftertaste, sticky aftertaste needed to be reduced when serving flakes with milk. Formula 3 emerged as the optimal formula based on sensory profile and red bean proportion, exhibiting a low glycemic index value of 28. lifestyle diabetes highfiber high fiber Zea Sturt Phaseolus L. L 26 However weaknesses acceptance values Therefore (1 (2 (3 tests 5, 5 , 5) 80120, 80120 80 120, 120 80:120 90110, 90110 90 110, 110 90:110 100100, 100100 100 100, 100:100 11090, 11090 90, 110:90 12080. 12080 80. 120:80 dominant yellow. yellow . yellow) minutes portion yellowishbrown yellowish brown aroma taste texture 28 ( 8012 8 12 80:12 9011 9 11 90:11 10010 10 100:10 1109 110:9 1208 120:8 801 80:1 901 90:1 1001 100:1 110: 120: 80: 90: 100:

Abstract Glycemic status depicts a state of individual blood glucose level. Biochemical parameters to identify glycemic status associated with diabetes mellitus include fasting or non-fasting blood glucose, HbA1c, and oral glucose tolerance. Our present work conducted a systematic review aiming to systematically summarize the in vivo experimental results of nutmeg treatments towards the glycemic status of rats and mice. The systematic review followed PRISMA guidelines. PubMed, ProQuest, Wiley Online Library, and Google Scholar were used as databases for searching articles. Twenty-one articles that met the criteria were eventually used in this systematic review. The results of the in vivo studies revealed that the intervention of nutmeg samples in rats and mice had a positive effect. This finding was present in all reviewed articles. Overall, treatment by nutmeg samples was able to attenuate fasting blood glucose, non-fasting blood glucose, and HbA1c in rats and mice, reaching up to 94.52, 60.76, and 48.86%. We also found that nutmeg samples prepared from mace and methanol had the highest effect in reducing blood glucose. Based on this systematic review, it can be concluded that nutmeg has a positive effect on improving glycemic status and reducing the risk of DM in rats and mice. level nonfasting non HbAc HbA c tolerance guidelines PubMed ProQuest Library Twentyone Twenty one Overall 9452 94 52 94.52 6076 60 76 60.76 4886 48 86 48.86% 945 9 5 94.5 607 6 7 60.7 488 4 8 48.86 94. 60. 48.8 48.