Nur Yuhasliza Abd Rashid

Nur Yuhasliza Abd Rashid
Malaysian Agricultural Research and Development Institute (MARDI) | mardi · Biotechnology Research Centre (BT)

About

32
Publications
18,105
Reads
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312
Citations
Citations since 2016
23 Research Items
281 Citations
20162017201820192020202120220102030405060
20162017201820192020202120220102030405060
20162017201820192020202120220102030405060
20162017201820192020202120220102030405060
Introduction
Currently, I am working as a researcher in agriculture institution. My research areas include natural product chemistry and microbial metabolomics.

Publications

Publications (32)
Article
Malaysian fish sausage, Keropok Lekor (KL), is a popular fish snack in Malaysia. The fish by-products (FBPs) from KL processing comprise a significant quantity of proteins with high nutritional value. However, in Malaysia, such FBPs are either disposed of into waterways, which may cause environmental pollution, or are processed into products of low...
Article
Full-text available
Tannase (Tannin Acyl Hydrolase EC 3.1.1.20) is an industrial inducible enzyme capable of hydrolyzing hydrolyzable tannin ester linkage gallotannin and ellagitannin, producing gallic acid and glucose. Tannase is extensively used in the pharmaceutical, chemical, cosmetics, textile, leather, food, feed, and beverage industries. In the beverage industr...
Article
Full-text available
Rice milling generates a lot of rice by-products and they are commonly used as an animal feed ingredient. However, they have high cosmeceutical values, attributed to their high content of bioactive compounds. In the present study, rice by-products (broken rice and rice bran) were subjected to solid state fermentation (SSF) using Aspergillus oryzae...
Article
Full-text available
Solid state fermentation (SSF) utilizing filamentous fungus Amylomyces rouxii was investigated as a bio-processing strategy to enhance the bioactive properties of broken rice. Fermentation was carried out for 18 days and samples were withdrawn at 2-days interval. Established methods were deployed to assess the changes in bioactive properties and co...
Article
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An optimal fermentation process has been developed for the production of fermented beverage kuini juice using a consortium of kombucha strains. The fermentation process was carried out under static conditions, temperature 28 – 30 °C and in a dark state for 21 days.
Article
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In this research, ceri Terengganu juice-based beverage product was produced through a fermentation process. This fermentation process uses a consortium of kombucha strains where it involves more than one safe microorganism. These microorganisms consist of yeast and groups of acetic acid bacteria and lactic acid bacteria. Ceri Terengganu fruits will...
Article
Full-text available
Cosmeceutical formulations containing naturally derived active ingredients are currently preferred by consumers worldwide. Mushrooms are one of the potential sources for cosmeceutical ingredients but relevant research is still lacking. In this study, hot-and cold-water extractions were performed on four locally-cultivated mushrooms-Pleurotus ostrea...
Article
Full-text available
Rice-derived bioactive compounds are now widely used as active ingredients in health foods, pharmaceutical and cosmeceutical products and as food additives. Polyphenolic compounds, gamma oryzanol, and vitamin E are among the bioactive constituents in rice that have important antioxidant, anti-aging, and anti-pigmentation properties among others. In...
Article
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Aims: Brewer's rice is one of the by-products from rice processing industry that is rich in bioactive compounds but currently underutilized. Exploitation of agro-industrial by-products as substrates in solid-state fermentation processes provides value-addition to these underutilized by-products. The purpose of this research is to evaluate the poten...
Article
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This research highlights the quantification of phenolic compounds of rice by- products (namely rice bran), by solid-state fermentation (SSF) with Aspergillus oryzae through assessment of its total phenolic content (TPC) and phenolic acids. The analyses were carried out by comparing fermented extracts of rice bran extracted using water extract accor...
Article
A current trend in cosmetic and cosmeceutical science is the search for edible ingredients with effective skin-repairing actives. Schizophyllum commune is a cultivated edible mushroom known to contain compounds that possess potent biological properties beneficial to skin health. However, research on the development of locally cultivated S. commune...
Article
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Pengenalan Asid kojik (5-hidroksi-2-hidroksimetil-λ-pyrone) adalah sebatian aktif daripada kumpulan asid organik yang dihasilkan oleh kulat terutamanya spesies Aspergillus semasa proses fermentasi. Nama asid kojik diperoleh sempena nama kultur pemula yang digunakan dalam proses fermentasi makanan di Jepun. Sebatian aktif ini pertama kali ditemui ol...
Article
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Demand for cosmeceutical products from natural ingredients has considerably increased worldwide and fermentation could be one tool that enhances the activity of the natural ingredient. Hence, this study was aimed to evaluate the cosmeceutical activities of rice bran fermented with Amylomyces rouxii (RBFAR). Solid state fermentation (SSF) of rice br...
Article
Full-text available
The rice milling industry in Malaysia creates many types of by-products of which are mainly under-utilized and have low value. Using biotechnology, these by-products can be converted into a high-value material. In this study, rice by-products namely broken rice and rice bran were each subjected to solid-state fermentation with the fungi Aspergillus...
Article
Full-text available
Rice by-products including rice bran (RB) and broken rice (BR) may be used as cheap substrate for production of b-glucosidase through solid state fermentation (SSF) while nitrogen supplementation could influence the enzyme activity during the process. Thus, in this study, the effect of utilizing RB and BR as the substrate for b-glucosidase producti...
Article
Full-text available
Tannase or tannin acyl hydrolase (E.C 3.1.1.20) is an industrially important enzyme widely used in food, animal feed, pharmaceutical, leather and cosmetic industries. However, its application is still limited due to the high production cost. Several agri-industrial residues which reported containing tannin can be good sources for tannase producing...
Article
Full-text available
Pengenalan Dedak beras adalah bahan sampingan pertanian daripada industri beras yang boleh digunakan sebagai bahan mentah untuk proses bioteknologi. Dedak beras terhasil 8-10% daripada proses keseluruhan penghasilan beras putih. Ia mengandungi 90% kandungan nutrien dan nutraseutikal daripada keseluruhan biji beras. Komposisi kimia dedak beras menun...
Article
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An increasing number of mushroom species have recently been exploited for their potential application in the cosmeceuticals industry. However, the use of mushroom as an ingredient in cosmeceutical products is still limited. Therefore, more research is needed to fully explore the maximum potential of mushroom extracts for skin health. Schizophyllum...
Article
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The objectives of this study were to identify and determine the antimicrobial activity of the indigenous microbes isolated from local fermented vegetables. Ninety nine isolates were obtained from fifteen samples of local fermented vegetables including jeruk lobak putih (pickled radish), jeruk lobak (pickled carrot), jeruk petai (pickled bitter bean...
Article
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Solid-state fermentation (SSF) is an alternative low cost useful process that has many important applications in the field of biotechnology. In this study, SSF has been employed as a process for the production of value-added agricultural by-product using coconut testa (CT), rice bran (RB) and the combination of both substrates (CT-RB). The effect o...
Article
Full-text available
Malaysia produces large number of agro-industrial products annually including rice and coconut. Along with the production, rice bran and coconut testa are also abundantly generated as by-products. Solid state fermentation (SSF) is a simple biotechnological technique that has been employed for production of bioactive compounds. The use of SSF on agr...
Article
Full-text available
Pengenalan Secara umumnya, cuka boleh didefinisikan sebagai cecair masam yang terdiri daripada asid asetik (HC 2 H 3 O 2), air dan sebatian lain bergantung kepada bahan asas yang digunakan sama ada daripada buah-buahan (nanas, kelapa, anggur dan epal) atau bijirin (barli dan beras). Pada mulanya, cuka terjadi secara tidak sengaja hasil penapaian se...
Article
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Aims: Rice bran has been documented as a rich source of bioactive compounds such as gamma-oryzanol, phenolic acids, phytic acid, β-sitosterol and vitamin E, which offer beneficial health properties and confer antioxidant activity related benefits. The objective of this research is to evaluate the bioactive compounds content of fermented rice bran s...
Article
Full-text available
In the present study, rice bran, one of the most abundant agricultural by-products in Malaysia, was fermented with single and mixed cultures of Aspergillus oryzae and Rhizopus oryzae. The fermented rice bran extracts were tested for their functional properties and compared to the non-fermented counterparts. Antioxidant activities as well as phenoli...
Article
Full-text available
This study was carried out to evaluate the effect of solid-state fermentation (SSF) on cosmeceutical functionalities of rice bran using GRAS fungal strains namely Monascus purpureus and Aspergillus niger. Analysis on water extracts demonstrated the enhancement in tyrosinase and elastase enzyme inhibition activity in comparison to the unfermented su...
Article
The effect of solid-state fermentation using several types of fungi on the phenolic acid content and antioxidant activity of rice bran (RB) was determined and compared to the non-fermented counterpart. The substrate was fermented with single and mixed cultures of two types of fungi: Rhizopus oligosporus and Monascus purpureus. The total phenolic co...
Conference Paper
Full-text available
This study aimed to select strains with outstanding properties by screening for lactic acid bacteria (LAB) with functional qualities from Malaysian fermented fish and distribution of the dominant LAB identified is reported. A total of 169 isolates were screened and isolated from 23 local fermented fish products including cencaluk, budu, belacan, ik...
Article
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Investigations were carried out to test the larvicidal activity of extracts of some Zingiberaceae plants species against the larvae of dengue fever mosquito Aedes aegypti. Fifteen crude extracts from three Curcuma species and two Kaempferia species were used for the test. Most of these plants were toxic to the mosquito larvae and indicated promisin...
Article
Curcuma ochrorhiza ('temu putih') and C. heyneana ('temu giring') are two Zingiberaceous species which are commonly used in traditional medicine in Malaysia and Indonesia. Phytochemical investigations on these Curcuma species have resulted in the isolation of six sesquiterpenes, namely zerumbone (1), furanodienone (2), zederone (3), oxycurcumenol e...

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