Thursday, December 2, 2010
Tuesday, July 28, 2009
~~~Hooray~~~~
On 16th July 2009, it was the day of our poster presentation for Nutrition and Metabolism assignment. That day was the second day of UCSI Food Fair as well. We arrived at about 9.30am and started to pin our poster on the board that provided. When I just finished pinning poster, a student approached the poster and reading the information. I was happy that our poster is actually attracting attention from people who passes through the food fair.
During the food fair, we not only shared information of our assignment with lecturers but anyone who was interested in this topic. The most frequent questions that they asked were the time taken to recover from the discomfort of body after consumed the combination of tapai and durian, is this combination of food really causing dead to people, the major component that caused the dead or bad effect and many more.
All of us were enjoying the food fair, we had a lot of fun and thought it was a good opportunity
for all the students to gain knowledge and experience that we could not learn from lecture or textbook. Too bad Mr Wong was not there to share the meaningful and special moment with us. Everybody is well done in this food fair!!!!!
Monday, June 22, 2009
What happen when we eat TAPAI together with DURIAN???~~
Glutinous rice (cleaned and washed)
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Cook and spread for cooling (open surface ≈30oC)
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Sprinkle tarter culture cakes (powder form) on cooled glutinous rice
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Mix and transfer into tajau (earthen jar)
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Left open for 1 day before the lid of tajau is sealed
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Ferment for 3 weeks
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Tapai
Figure 1. flowchart of the processing of Tapai
Harmaline in durian kernels as well as in the fruit pulp in conjunction with alcohol, induce hypertensive periods, whereby the blood pressure is raised to absurd high levels, and sometimes even reaching life-threatening values of 300. Durian is also a source for tyramine. In the absence of alcohol tyramine is converted in the gastro-intestinal tract swiftly to the corresponding N-oxide, but this conversion is greatly inhibited by harmaline in the presence of alcohol. Thus, the tyramine level in the blood reaches unacceptable high levels, eventually leading to a stroke." (hypertensive crisis causing hemorrhagic stroke leading to sudden death)
From the exepriment, a complete inhibition of yALDH(yeast of ALDH) activity upon treatment with disulfiram by oxidising proximal cysteines in the active site to form a disulfide bridge. With this mechanism, they suggested that sterically suitable compounds containing a disulfide bridge may potentially inhibit ALDH. In durian, diethyl disulfide is the most abundant sulphur compound that contains a disulfide bridge. Diethyl disulfide lowered the activity of yALDH. The inhibition of yALDH activity is hereby supported.
Arguement of the combination of eating durian and tapai MIGHT KILLED!!