Shahrul R. SarbiniBintulu, Universiti Putra Malaysia Bintulu Campus, Malaysia
Title : Sago starch as an anti-obesity ingredient
Sago starch naturally contains a high amount of resistant starch, coming to attention due to its ability to confer health benefits as functional food i.e. prebiotic. This study aimed to investigate the effects of sago starch consumption on body weight, satiation, caecum short chain fatty acids body and hepatic lipid content on diet-induced obese rats for obesity management. A total of 36 male Sprague-Dawley rats were fat-induced and divided into obesity-prone and obesity-resistant groups. Eight percent and sixteen percent resistant starch from sago and Hi-maize260 were incorporated into standardized feed formulation. Food intake was weighed throughout the intervention period. The caecum sample was subjected to short chain fatty acids analysis using HPLC. Hepatic lipid content was measured using the Folch method. Both dosage of sago starch (8% SRS and 16% SRS) promotes body weight loss with a reduction of food intake, which suggests satiety. No significant differences was observed in the production of lactate, acetate, propionate and butyrate from the caecum sample. Both dosage of sago starch (8% SRS and 16% SRS) also showed lower hepatic lipid content and visceral adipose tissue than the baseline and control groups. However, the 8% sago starch showed the lowest hepatic lipid content in obesity-prone and obesity-resistant groups. The overall result demonstrated that sago starch has the potential as an obesity and overweightness control regime as it promotes satiety, lowers visceral adipose tissue and reduces hepatic lipid content. Therefore, consumer should consider adding sago starch in their daily meals.
Shahrul Razid Sarbini is an Associate Professor at the Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia. He graduated from Universiti Malaysia Sarawak (UNIMAS) in 2003 in Resource Biotechnology, followed by a M.Sc. in Food Biotechnology from UNIMAS as well, in 2007. He then obtained a Ph.D. in Food and Nutritional Sciences from the University of Reading, UK in 2011. His expertise is in the field of Functional Food. His major interests are in the field of prebiotic, probiotic and gut microbiota. He has published numerous papers associated with the prebiotic evaluation of local food, gut microbiota assessment, starch modification, together with functional food enhancement. He has also spoken in various conferences and seminars related to his expertise. He is currently the Dean, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia Bintulu Sarawak Campus.