scholarly journals Nutrigenomic and Biomolecular Aspect of Moringa oleifera Leaf Powder as Supplementation for Stunting Children

2021 ◽  
Vol 6 (1) ◽  
pp. 60113
Author(s):  
Agus Indra Yudhistira Diva Putra ◽  
Nyoman Budhi Wirananda Setiawan ◽  
Made Indira Dianti Sanjiwani ◽  
Ida Ayu Ika Wahyuniari ◽  
Agung Wiwiek Indrayani
Keyword(s):  
Molecular Biology ◽  
Literature Review ◽  
Dna Sequences ◽  
Moringa Oleifera ◽  
Beta Carotene ◽  
E Coli ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Pass Through ◽  
Calcium Iron

Stunting is a global health problem. Based on WHO data, there are 161 million children who experience stunting. Breastmilk supplementation in the form of Moringa oleifera leaves powder is known to be beneficial in suppressing the stunting incidence. Moringa oleifera leaves powder contains protein, micronutrients, and minerals such as calcium, iron, sodium, vitamins C and E, beta carotene, and antioxidants (flavonoid acids, phenolic acids, glucosinolates, isothiocyanates, and saponins). The use of Moringa oleifera leaves powder in stunting cases has been carried out, but further studies in the aspects of nutrigenomics and molecular biology have not been conducted. This study is a literature review of relevant articles from www.pubmed.com, www.sciencedirect.com, and scholar.google.com. The author used keywords "stunting", "nutrigenomics", "biomolecular", and "Moringa oleifera". Pathogenic microbe such as Shigella and pathogenic E. coli ingestion can cause changes in DNA sequences in the stunting pathogenesis. Moringa oleifera leave powder can pass through nutrigenomic and biomolecular mechanisms. Some macro and micromolecules of Moringa oleifera leaves powder such as folate plays a role in DNA methylation; vegetable protein and fatty acids act as promoters in DNA sequences; vitamins act as cofactors for enzymes, antioxidant, and antiinflammation. Seeing various potential mechanisms in the aspects of nutrigenomic and molecular biology, Moringa oleifera leaves powder can be used in overcoming stunting. Further research is needed to give more review about cytokines and molecules included in this literature review.

scholarly journals Effect of Decreasing Saponin Levels to Nutrition of Extracted Moringa Leaf Powder

2019 ◽  
Vol 8 (5) ◽  
pp. 41 ◽  
Author(s):  
Yuanita Indriasari ◽  
Fitriani Basrin ◽  
Miming Berlian Hi. Salam
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moringa Oleifera ◽  
Bitter Taste ◽  
Food Products ◽  
Additional Material ◽  
Food Material ◽  
Saponin Content ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder

Moringa oleifera leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough.This study aimed to obtain the optimal temperature and time of blanching process to reduce saponin level, and the appropriate solvents to extract nutrients from Moringa oleifera leaves so that Moringa leaves flour is obtained with no bitter taste (low saponin) and nutritious (water, protein, optimal vitamin C and vitamin A) as fortification ingredients for various food products. The results showed that the blanching treatment at 75 ° C for 5 minutes (T1W1) combined with 70% ethanol (P1) solvent was able to produce Moringa leaves flour with the lowest saponin content of 0.790%, but with nutrients that still met the requirements, namely water 6.508%, protein 28.705%, Vitamin C 90.77 mg 100 g-1 and Vitamin A 3590 µg 100 g-1.

scholarly journals Effect of fortification of Pasta with natural immune booster Moringa Oleifera leaves powder (MLP) on Cooking Quality and Sensory analysis

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Namrata Soni ◽  
Shiv Kumar
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Cooking Quality ◽  
Quality Analysis ◽  
Dependent Manner ◽  
Bioactive Components ◽  
Severe Problem ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Immune Booster

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections. Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.

scholarly journals Sesame Meal and Moringa oleifera Leaves Ready to Cook Curry Mix: An Ethnic Food of Godavari Districts in Andhra Pradesh, India

2020 ◽  
pp. 64-75
Author(s):  
Gopinath Mummaleti ◽  
Nikhila Prasaram ◽  
Narender Busani ◽  
Manikya Rao Badugu ◽  
Ch. V. V. Satyanarayana
Keyword(s):  
Urban Areas ◽  
Andhra Pradesh ◽  
Moringa Oleifera ◽  
Nutritive Value ◽  
Control Sample ◽  
Sesame Meal ◽  
The People ◽  
Ethnic Food ◽  
Moringa Oleifera Leaves ◽  
Calcium Iron

Sesame meal was widely consumed in Godavari districts of Andhra Pradesh, India which was not known to most of the people and under-utilized. Moringa leaves were another nutritious food that is also under-utilized and not available in urban areas. The aim of this work was to develop the sesame meal and dried Moringa leaves as a ready to cook curry mix by assessing the ratio of sesame meal and dried Moringa leaves as to determine the best closer fresh leaves and sesame meal blend. The Moringa leaves were treated with citric acid, and potassium meta bisulphite to retain the colour and dried by different techniques such as shade drying, solar drying and drying in Ezidri food dehydrator at 60, 50, 35ºC. The leaves dried in Ezidri food dehydrator retained more colour and nutrients. The dried leaves were used to prepare curry with sesame meal taking fresh leaves as a control in the ratio 1:2. The dried leaves and sesame meal were taken in the ratio 0.1:1, 0.12:1 and 0.14:1, prepared samples were evaluated for sensory characteristics and compared with the control sample. The curry prepared in the ratio 0.12:1 is best accepted and close to the control sample. The nutritive value shows Sesame meal and Moringa leaves were the best cheapest sources of protein, calcium, iron, potassium and vitamin A.

scholarly journals The Chemical Composition of Egyptian Moringa Oleifera Grown in Different Agro-Ecological Regions

2018 ◽  
Vol 8 ◽  
pp. 1467-1475
Author(s):  
Samar Rhyem
Keyword(s):  
Chemical Composition ◽  
Sandy Soil ◽  
Moringa Oleifera ◽  
Ph Value ◽  
Chemical Constituents ◽  
Beta Carotene ◽  
Total Phenolic ◽  
Ecological Regions ◽  
Moringa Oleifera Leaves ◽  
Loam Soil

Moringa Oleifera plant is successfully grown in Egypt now their leaves are highly nutritious and can be eaten either fresh or cooked. Aim Evaluate chemical composition of Egyptian Moringa Oleifera leaves grown in different agro-ecological regions. Methods; Same age leaves were collected from private farm in Gharbiya governorate (loam soil) and from western dessert (sandy soil). Leaves were subjected to proximate, vitamin, minerals and antioxidants analysis. Results; soil types widely affect the results depending on the nutrients and ph value. Fresh leaves contain the highest moisture content and the lowest nutrients comparing to dried leaves. Moringa Oleifera grown in sandy soil had the highest content of ash, carbohydrate and minerals including; Ca, Zn, Na, K, Mg and Fe compared to which grown in loam soil. Vitamin C, beta carotene, total phenolic, total flavonoids, and total antioxidant capacity were higher in leaves cultivated from loam soil than sandy soil as  67.93, 1497, 58.9, 90.8 mg/g , 65% and 60.5, 1303.9, 50.4, 80.5mg/g, and 59% respectively. Variability in chemical composition is likely due to differences in soil, climate, and plant age. These relatively diverse chemical constituents may be responsible for the medicinal properties of Moringa Oleifera leaves

Effect of fortification of Pasta with natural immune booster Moringa Oleifera leaves powder (MLP) on Cooking Quality and Sensory analysis

2021 ◽  
Author(s):  
Namrata Soni ◽  
Shiv Kumar
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Cooking Quality ◽  
Quality Analysis ◽  
Dependent Manner ◽  
Bioactive Components ◽  
Severe Problem ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Immune Booster

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections.Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.

scholarly journals Effects of Moringa oleifera lam. Leaf Powder on Bifidobacteria and Escherichia coli in the Gut of Albino Rats

2019 ◽  
pp. 1-11
Author(s):  
A. O. Gbadebo ◽  
O. T. Okareh ◽  
A. A. Ogunjobi ◽  
A. O. Dada
Keyword(s):  
Escherichia Coli ◽  
Body Weight ◽  
Moringa Oleifera ◽  
Albino Rats ◽  
Control Groups ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Group A ◽  
Group B ◽  
Animal House

Aim: This study was carried out to determine the effects of dried Moringa oleifera leaves on Bifidobacteria and Escherichia coli in the gut of albino rats. Location: The rats were habituated under laboratory conditions at the animal house of the Department of Zoology, Faculty of Science, University of Ibadan, for two weeks in other to adapt to the environmental conditions during the experiment. Duration of Study: The rats were exposed to the M. oleifera feed for four weeks. Design of Study: There were five groups in all. The 5 to 6 weeks old rats were fed with M. oleifera powder supplement except for the control groups. Methods: No supplement of M. oleifera feed was administered to group A while group B received streptomycin antibiotics. Groups C, D and E received dried leaf supplement of M. oleifera (DMO) 1.25 g/kg body weight (2.5%), 2.5 g/kg body weight (5%) and 5.0 g/kg body weight (10%) respectively. Results: E.coli counts increased from 2.3*104 to 2.6*104 colony-forming units per gram (cfu/g) in group E, from 2.2*104 to 3.0*10 cfu/g in group B; but reduced from 4.1*104 to 3.7*104 cfu/g in group D and from 5.4*104 to 3.9*104 cfu/g in group C between day 20 and day 28. As from day 8, the isolates from the non-control groups were resistant to the M. oleifera extract except E. coli isolates in both 5% and 10% M. oleifera groups on day 8 with 6 mm zone of inhibition each. The rate of Bifidobacteria viable counts increase in group E was expressed as P = 0.05 at the beginning of the experiment, unlike E.coli counts where there was a decrease. Conclusion: The M. oleifera leaf alters the microbiota in the gut, a situation which sends impulses to the brain. Thus, the M. oleifera leaf powder is a potential prebiotic for probiotics like Bifidobacteria, and as well as induce changes in the gut-brain axis.

DAUN KELOR (MORINGA OLEIFERA) UNTUK MENINGKATKAN KADAR HAEMOGLOBIN PADA IBU HAMIL: A LITERATUR REVIEW

2020 ◽  
Vol 1 (2) ◽  
pp. 49-55
Author(s):  
Evi Irianti
Keyword(s):  
Vitamin E ◽  
Literature Review ◽  
Vitamin C ◽  
Research Method ◽  
Moringa Oleifera ◽  
Original Research ◽  
Processed Food ◽  
Low Weight ◽  
Calcium Iron ◽  
High Degree

Introduction: Pregnancies by anemia, if not handled seriously be able to cause a high degree of caused the birth low weight of baby even till maternal mortality. Kelor leaves containing nutrients such as macro, carbohydrates, proteins and micronutrient (vitamin E, calcium, iron, zinc, vitamin C etc.) is needed especially by pregnant women. Methods: This research method is a literature review based on electronic data that is 5 pieces original research. Results and Discussion: Consumtion of Moringa oliefera leaves extracts or flour that is inserted into the capsules still have a useful efficacy to increase the haemoglobin levels of anemia in pregnant significantly, so also if they are consumed directly as vegetables. This is because they cointan iron, high vitamin C so that it can help to increase the heme as a booster of haemoglobin in the blood.. Conclusion: Giving Moringa oliefera leaves to pregnancy as a processed food or vegetable helps to increase the haemoglobin, therefore advised introducing to public to consume them, especially for pregnancies as supplements besides Fe tablets.

scholarly journals Effectiveness of Moringa oleifera and PAC (Poly Aluminum Cloride) Leaves in Peat Organic Substances in Rasau Jaya Village, Kubu Raya Regency

2021 ◽  
Vol 8 (1) ◽  
pp. 17
Author(s):  
Gervacia Jenny Ratnawaty ◽  
Maulidiyah Salim
Keyword(s):  
Moringa Oleifera ◽  
Statistical Tests ◽  
Organic Content ◽  
Acidic Ph ◽  
Organic Substances ◽  
Titration Method ◽  
West Kalimantan ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
High Organic Content

One source of surface water in West Kalimantan is peat water that has low turbidity, dark brown to black (124 - 850 units of PtCo), high organic content (138-1560 mg / L KMnO4), and is acidic (pH 3,7 - 5,3). The purpose of this study was to determine the effect of the addition of PAC and Moringa oleifera leaves to the decrease in levels of peat organic water in the Rasau Jaya village area, Kubu Raya Regency. The method used in this research is by mixing Moringa leaf powder and PAC (Poly Aluminum Cloride) in peat water accompanied by stirring and precipitating. Furthermore, peat water samples were analyzed for their organic content using the permanganometric titration method. The results showed that the levels of organic substances in peat water before the addition of PAC and Moringa leaf powder amounted to 176.96 mg / l, after the addition of 125 mg PAC and Moringa leaf powder with concentrations of 25, 50, 75 l , 100, 125, 150, 175, 200 mg/l, respectively: 42.04 mg / l, 46.97 mg / l, 58.14 mg / l, 66.15 mg / l, 67.20 mg / l, 60.25 mg / l, 63.41 mg / l, and 53.07 mg / l. Based on the results through regression statistical tests obtained sig = 0.015 <0.05 which means Ha is accepted that there is an effect of increasing the concentration of Moringa oleifera powder and PAC  on Organic Content in Peat Water in Rasau Jaya Village, Kubu Raya Regency.

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

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