Nutrition and Metabolism - Assignment 1: Fried Popiah

Fried Popiah is modified from the fresh popiah which is originally from hoikken consuming during the Qingming festival by chinese population. Cantonese people called fried popiah as spring roll. It slowly turn to become a local dished among Malaysian.Two pieces of fried popiah gives 268 kcal (Nutrient composition of Malaysian foods, 1997).

Main ingredient:

• Jicama

- turnip like structure on root part provide sweet and crispy taste
- high in vitamin C and soluble dietary fiber, inulin

• Dried shrimp

-high in iron and sodium
-high in cholesterol but low in protein

• Salt & pepper

-provide taste to popiah

• Popiah skin

-wheat flour contribute to carbohydrate to provide energy source
-vegetables oil, salt and water


Table 1.1:Nutrient Value for Jicama ( USDA)




Table 1.2:Nutrient Value for Shrimp( USDA)

Table 1.3: of Nutrient Value for popiah skin (Singapore health promotion board )

Carbohydrate metabolism

The carbohydrate in popiah is come from the skin of the popiah which mainly provide energy in aerobic condition. Carbohydrate will break down to disaccharides and finally breakdown to monosaccharide which is glucose. Glucose will pass through the glycolysis pathway to produce 2 pyruvate and yield 2NADH and 2ATP in cytosol. Pyruvate will converted to acetyl-CoA by pyruvate dehydrogenase complex and go through kreb cycle pathway to produce 6 NADH, 2 FADH, and 2 ATP in 2 cycle of pyruvate produce in mitochondria matrix. Total yield of 30 to 32 ATP was generated in aerobic oxidation of glucose to provide energy to body.

Glucose + 2 NAD⁺ + 2 P_i + 2 ADP → 2 pyruvate + 2 NADH + 2 ATP +2H⁺ + 2 H₂O (glycolysis)

pyruvic acid + CoA + NAD⁺ ---> acetyl CoA + NADH + H⁺ + CO₂ (pyruvate dehydrogenase complex)

2 acetyl CoA + 6 H₂O + 6 NAD⁺ + 2 FAD + 2 ADP ---> 2HSCoA + 4 CO₂ + 2 NADH + 6H⁺ + 2FADH₂ + ATP (Kreb cycle)

Table 1.4: Energy Yield for Aerobic Oxidation

Fiber metabolism and advantages

Major concern in the mechanism of fried popiah is fiber regulating mechanism whereby jicama original from fructans group. From RDA, diary dietary fiber intake is 25g/day for healthy adult. Inulin, a soluble dietary fiber will form a viscous gel in stomach and release chyme into the duodenum and nutrient remains in the stomach will give satiety feeling and reduce disgestive process in body. There is a study done by P.D.Cani et al. in 2004 come with hypothesise that dietary fructans able to modulate gastrointestinal peptides, GLP-1(7-36) play a role in food intake controlled. Besides that, Inulin can also lower the serum cholesterol level hypocholesterolemic change bile acid to cholic acid by chenodeoxycholic acid and inhibit 3-hydroxyl 3-methylglutaryl(HMG) Co-A reductase activity in cholesterol synthesis, reduce hepatic cholesterol synthesis resulting in blood cholesterol reducing.

Inulin thickening water unstirred layer to become more viscous thus gum form reduce the glucose movement and absorption resulting decreasing the diffusion rate of the glucose, blood glucose concentration slow down and improve the insulin resistant for diabetes mellitus patient. Besides, inulin encourage the prebiotic growth such as bifidobacteria to promote colonies growth in intestinal and it can bind strongly with water molecules result increase fecal volume and enhance bowel movement. In other hands, inulin helps calcium, iron and magnesium absorption (Campbell et al., 1997; Lopez et al., 1998; Scharrer & Lutz, 1990; Schulz et al., 1993).

IRON AND Vitamin C metabolism

In the iron absorption, porphyrin ring bound in haem iron will carried by haem protein carrier absorb in duodenum to mucosal cell. In mucusol cell, porphyrin ring hydrolysed into inorganic ferrous iron and protoporphyrin and bind with mobilferrin protein to paraferritin complex and excrete to enterocytes and transport to body tissue. The high iron contain may help in reduce in risk of anemia. Vitamin C act as reducing agent will reduce to ascobate absorbed in the small intestine by sodium-dependent co-transporter, SVCT1 and SVCT2 and diffuse into extracellular and enter plasma through anion channel. Besides, it reverse oxidation by donating electron to hydrogen ion result in preventing initial damage of cell multiply and become cancerous cell. Risk of cancer may reduce. 65-70mg/daily vitamin C needed from adolescence to adult (RNI Malaysia, 2004).

Disadvantages

However, there have also disadvantages in fried popiah. Fried popiah contain high in calories intake compare to fresh popiah. The trans-fat after frying will result in high LDL level and reduces in HDL level that result in higher risk of coronary heart disease Dried shrimp have high level of salt. The excess of sodium can have a result in hypertension and urinary calcium (UCa) loss and cause reduce in mineralisation of the bone and increase osteoporosis risk. Dried shrimp is high in cholesterol will lead to hypercholesterolemia and cause excessive fat accumulate in the artery and result in atherosclerosis. Heat can reduce the dietary fiber level and cause to the loss in vitamin C.

modification

The main modification of the fried popiah can use baked method or fresh method to replace fried popiah. Time for ingredient cook can be reduces thus reduce the trans-fatty acid and reduce the heat toward the reduction of fiber content and vitamin C loss. Eliminated the dried shrimp can reduce the salt and cholesterol level in fried popiah. The wheat flour in the popiah skin can replace by 5 grains flour with different kind of seeds for example, sesame seed, pumpkin seed and flax seeds that high in alpha linolenic acid, omega 3 help reduce risk of heart disease, stroke, and cancer. Sesame seeds are good because it high in calcium, phosphorus, vitamin E, iron, magnesium, zinc and 44% monounsaturated and 42% polyunsaturated. High iron, zinc and vitamin C can found in pumpkin seeds.

1. Child

Seaweed is high in zinc that promotes the meet of 4.1-5.8mg/day zinc nutrient in RNI, Malaysia. It help in gene transcription and the development of growth development.

Shredded walnut added to provide crunchy mouthfeel and omega 3-fatty acid.

Variety of shape modified to attract children attention.


2.Adolescence

celery and leek -high iron, vitamin B6 and calcium support the sudden change in physical properties in the body.
Recommended intake of iron for girl is 31mg due to the monthly menstrual cycle while boy need 14mg/day iron because oxygen needed to increase muscle mass due to high physical activity.
RNI of calcium for adolescence is 1000mg/per due to new bone formation and higher physical activity during puberty.

3. Pregnant women

Seaweed added provide tissue formation and cell growth development.

Pumpkin seed, kale that high in iron and folate help blood formation and prevent infant for neural tube defect. Recommended intake for folic acid in pregnant women is 600µg, and iron is 29mg.

Auricularia,black fungus contain high in glial cell provide high fiber prevent constipation.


4.Elderly

Vitamin A, vitamin D, vitamin B12 and calcium are always in deficiency with the high fat accumulation in body.

Capsium or carrot that high in β-carotene help in vision problem and vitamin B12 help in nerve and brain system low. (500-600mg/day of vitamin A, RNI Malaysia; 2.4 ug/day vitamin B12, RDA for adults).

As conclusion, we purpose that modification of fried popiah to healthier product to different stage of age result in a better healthy food toward our body.

References

1. Campbell, J.M., Fahey, G.C., & Wolf, B.W. 1997. Selected indigestible oligosaccharides affect large bowel mass, cecal and fecal short-chain fatty acids, PH and microflora in rats J. Nutr. 127:130-136.

2. Institute of Medicine, 1998. Food and Nutrition Board. Dietary Reference Intakes: Thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. National Academy Press. Washington, DC.

3. Kuo S, MacLean M, 2004.Gender and Sodium Ascorbate Transport Isoforms Determine Ascorbate Concentration in Mice. J.Nutr 134:2216-21.

4. Lopez, H.W., Courdray, C., Ballanger, J., Younes, H., Demigne, C., & Rimbsy C. 1998. Intestinal fermentation lessens the inhibitory effects of phytic acid on mineral utilization in rats. J. Nutr. 128:1192-1198.

5. M. Beylot, 2005.Effects of inulin-type fructans on lipid metabolism in man and in animal models.British Journal of Nutrition , 93, Suppl. 1, S163–S168

6. National Coordinating Committee on Food and Nutrition Ministry of Health Malsysia, 2005. Recommended nutrient intake for Malaysia.

7. Patrice D. Cani, Ce´dric Dewever and Nathalie M. Delzenne, 2004. Inulin-type fructans modulate gastrointestinal peptides involved in appetite regulation (glucagon-like peptide-1 and ghrelin) in rats.British Journal of Nutrition 92, 521–526

8. Remesy, C., Behr, S.R., Levrat, M.A., & Demigne, C. 1992a. Fiber fermentation in the cecum and its physiological consequences. Nutr. Res. 12:1235-1244.

9. Sareen S.Gropper, Jack L. Smith, James L.Groff, 2009. Advanced Nutrition and Metabolism, 5th edition, Wadsworth.pg 111-117, pg 316-317.

10. Schafer, E., & Lutz, T. 1990. Effects of short-chain fatty acids and K on absorption of Mg and other cations by the colon and caecum. Z. Emdhrungswiss 29:162-68.

11. Tee E Siong, MI Noor, MN Azudin, K. Idris, 1997. Nutrient Composition of Malaysian foods, 4th edition. Malaysian Food Composition Database Programme Institute of Medical Research, Kuala Lumpur.

12. Wilson JX, 2005. Regulation of Vitamin C transport. Ann Rev Nutr 25:105-25.

By: Liew Kah Hong 1000716153

Leong Fei Shan 1000715949