Sangga Buwana as Food Acculturation: Yogyakarta Royal Traditional Food

Indonesia has various traditional foods, some of which are the result of acculturation with other countries’ foods. Sangga buwana is the Javanese-Dutch influenced cuisine, which became one of the favorite dishes of the sultans of Yogyakarta. Till date, the publication about sangga buwana is still limited. This paper aimed to introduce and spread the knowledge about sangga buwana as the result of food acculturation, focusing on its history, philosophy, how it is prepared, and its nutritional value. The study was carried out through interviews with the experts and literature review. Sangga buwana consists of several components, including choux pastry, ragout, lettuce, boiled egg, Javanese mustard, and pickled vegetables. Sangga buwana itself and every component to prepare it have the meaningful philosophy about God’s creations. It delivers important wishes and meanings to the newlywed couple in royal wedding ceremony. It was only served to the sultan, royal family of Yogyakarta, and their important guests. But nowadays, sangga buwana can be more easily found at restaurants, traditional markets or food festivals in Yogyakarta. The cultural preservation of sangga buwana has been conducted through cultural festivals, cooking workshops, and research development using local ingredients to prepare it which may support food diversification

DAYA TERIMA KONSUMEN TERHADAP HIDANGAN UTAMA DI KANTIN SEHATI SEKOLAH VOKASI IPB

ABSTRACTThe main purpose of this study is to examine the consumer's acceptability to the main dish in the Sehati Canteen College of Vocational Studies IPB University, by comparing the consumer's acceptability between chicken katsu and chicken teriyaki dishes served. Main course (main course) is a staple dish of a complete menu arrangement served at lunch anddinner,the portion size is larger than the appetizer (appetizer). The main course or main course of Japan consists of a bowl of rice(gohan), a bowl of miso soup(miso shiru),pickled vegetables(tsukemono) and fish or meat. Similar to in Indonesia, rice is a staple food of the Japanese people. The most popular Japanese main course among teenagers today is Chicken katsu and Chicken teriyaki. Chicken katsu is a famous dish from sakura country with the basic ingredients of chicken meat wrapped in flour so that the texture is crispy outside and soft inside. Chicken teriyaki is one of the typical Japanese food made from chicken breast in fillets and then diced or elongated, cooked with teriyaki sauce. Preparation to make the main course in the Sehati Canteen College of Vocational Studies IPB University consists of preparation of tools and preparation of ingredients. The main dish processing procedure is divided into staple food processing, animal side dishes and vegetable dishes. The preparation stage is done to make chicken katsu,chicken is reported before processing while at the preparatory stage of making chicken teriyaki,chicken, rice, and salad are reported in a ripe state. The main dish favorite test was conducted organoleptic test with panelists who came from healthy canteen consumers. Based on the results of the favorite test and the results of the output of statistical analysis obtained that the panelists prefer chicken katsu dishes in terms of appearance, color, taste, texture and shape compared to chicken teriyaki.

Association and interaction effect of UCP2 gene polymorphisms and dietary factors with congenital heart diseases in Chinese Han population

Congenital heart diseases (CHDs) are the most common birth defects and the leading cause of non-infectious deaths in infants, with an unknown etiology. We aimed to assess the association of genetic variations in UCP2 gene, dietary factors, and their interactions with the risk of CHDs in offspring. The hospital-based case–control study included 464 mothers of children with CHDs and 504 mothers of healthy children. The exposures of interest were maternal dietary factors in early pregnancy and UCP2 genetic variants. Logistic regression analyses were used to assess the association and interaction of UCP2 gene and dietary factors with CHDs. Our results found that the polymorphisms of UCP2 gene at rs659366 and rs660339, together with maternal dietary factors including excessive intake of pickled vegetables and smoked foods were associated with increased risks of CHDs in offspring. Regular intake of fresh meat, fish and shrimp, and milk products were associated with lower risks of CHDs in offspring. Besides, positive interaction between the dominant model of rs659366 and excessive intake of pickled vegetables was found in the additive interaction model (RERI = 1.19, P = 0.044). These findings provide the theoretical basis for gene screening and a new clue for the prevention of CHDs in offspring.

Gastric Cancer and the Daily Intake of the Major Dish Groups Contributing to Sodium Intake: A Case-Control Study in Korea

Studies on the association between gastric cancer (GC) and the intake of soup-based dish groups (noodles and dumplings, soups, and stews), which are sodium-contributing foods, in Korea are insufficient, and the results of studies on the intake of pickled vegetables such as kimchi are inconsistent. This study aimed to determine the association between the incidence of GC and the daily intake of high-sodium dish groups (noodles and dumplings, soups, stews, and pickled vegetables) and whether these associations differ depending on behavioral risk factors for GC. In this case-control study, subjects aged 20–79 years were recruited from two hospitals between December 2002 and September 2006. A total of 440 cases and 485 controls were recruited, of which 307 pairs were matched and included for the analysis. In our results, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. In the participants who consumed past or current alcohol, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. Our results suggest that efforts to reduce the daily sodium intake from noodles and dumplings are needed to prevent and reduce the incidence of GC.

The effects of vegetable pickling conditions on the dynamics of microbiota and metabolites

Background Salting is a traditional procedure for producing pickled vegetables. Salting can be used as a pretreatment, for safe lactic acid fermentation and for salt stock preparation. This study aimed to provide valuable knowledge to improve pickle production by investigating the dynamics of microbiota and metabolites during the pretreatment and salt stock preparation processes, which have previously been overlooked. The differences in these process conditions would be expected to change the microbiota and consequently influence the content of metabolites in pickles. Methods Samples, collected from eight commercial pickle manufacturers in Japan, consisted of the initial raw materials, pickled vegetables and used brine. The microbiota were analyzed by 16S rRNA sequencing and the metabolites quantified by liquid chromatograph-mass spectrometry. Statistical analyses helped to identify any significant differences between samples from the initial raw materials, pretreatment process and salt stock preparation process groups. Results Under pretreatment conditions, aerobic and facultative anaerobic bacteria were predominant, including Vibrio, a potentially undesirable genus for pickle production. Under salt stock preparation conditions, the presence of halophilic bacteria, Halanaerobium, suggested their involvement in the increase in pyruvate derivatives such as branched-chain amino acids (BCAA). PICRUSt analysis indicated that the enhanced production of BCAA in salt stock was caused not by quantitative but by qualitative differences in the biosynthetic pathway of BCAA in the microbiota. Conclusion The differences in the microbiota between pretreatment and previously studied lactic acid fermentation processes emphasized the importance of anaerobic conditions and low pH under moderate salinity conditions for assuring safe pickle production. The results from the salt stock preparation process suggested that the Halanaerobium present may provide a key enzyme in the BCAA biosynthetic pathway which prefers NADH as a coenzyme. This feature can enhance BCAA production under anaerobic conditions where NADH is in excess. The effects shown in this study will be important for adjusting pickling conditions by changing the abundance of bacteria to improve the quality of pickled vegetables.

Risk factors for gastric cancer and related serological levels in Fujian, China: hospital-based case–control study

ObjectiveTo explore the relationships between gastric cancer and serum pepsinogen I (PG I), PG II, PG I/II ratio, gastrin 17 (G-17) and Helicobacter pylori infection, and to investigate dietary and lifestyle risk factors for gastric cancer in Fujian Province, China.DesignA hospital-based, 1:1 matched case–control study.SettingPatients with newly diagnosed gastric cancer were recruited from the Fujian Provincial Hospital and the No. 900 Hospital of the Joint Support Force of the Chinese People’s Liberation Army between July 2014 and December 2016.ParticipantsA total of 180 pairs of patients with gastric cancer and control subjects were recruited in the study, including 134 (74.4%) male pairs and 46 (25.6%) female pairs.Investigation and analysis measuresSerological indicators were tested with ELISA kits. Dietary, lifestyle and psychological factors were investigated through face-to-face questionnaire. Relationships between gastric cancer and these influencing factors were examined by Χ2 test and conditional logistic regression.ResultsSerum PG II and G-17 levels and H. pylori infection rate were higher in patients with gastric cancer than in control subjects (p<0.05), while PG I/II ratio was lower in patients with gastric cancer (p<0.05). Serum G-17 levels were higher in patients with corpus gastric cancer than in patients with antral gastric cancer (p<0.05). Serum PG II levels were higher in patients with advanced gastric cancer than in patients with early-stage cancer (p<0.05), however, PG I/II ratio was lower in patients with advanced-stage gastric cancer than in patients with early-stage cancer (p<0.05). Eating hot food (OR=2.32), eating pickled vegetables (OR=4.05) and often feel troubled (OR=2.21) were found to significantly increase the risk of gastric cancer (all p<0.05), while consuming onion or garlic (OR=0.35), drinking tea (OR=0.26), eating fresh fruits (OR=0.55), and high serum PG I (OR=0.99) or PG I/II ratio (OR=0.73) were found to be protective against gastric cancer.ConclusionStudy results showed that serum PG, G-17 and H. pylori antibodies could be useful indicators for early diagnosis of gastric cancer. Increase in serum G-17 level might indicate the location of gastric cancer. Increase in serum PG II level and decrease in PG I/II ratio might imply the clinical stage. Eating hot food, eating pickled vegetables and often feel troubled may be risk factors for gastric cancer, while eating fresh fruits, eating onion or garlic, and drinking tea may be protective factors against the disease.