Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online)最新文献

The aspartate metabolism pathway 天冬氨酸代谢途径

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-09-30 DOI: 10.54250/ijls.v4i2.143

M. Jonathan, B. P. Sulistyo

{"title":"The aspartate metabolism pathway","authors":"M. Jonathan, B. P. Sulistyo","doi":"10.54250/ijls.v4i2.143","DOIUrl":"https://doi.org/10.54250/ijls.v4i2.143","url":null,"abstract":"Recent research has been conducted to find potential new avenues of drug discovery for treating tuberculosis infection. This endless “arms race” is due to the ability of the bacteria to develop resistance towards the already established antibiotic regimen. Various pathways within Mycobacterium tuberculosis are being studied extensively to open new possibilities in drug development. One of which is the aspartate metabolism pathway. This amino acid pathway is proven to be pivotal for the survival of M. tuberculosis both in vitro and in vivo. Furthermore, this pathway also is absent in humans, making it a very promising candidate for further research and development in drug discovery. However, inhibitors against this pathway are not yet available as most suggested inhibitors against the various enzymes within this pathway only made it until the in-silico stage while few studies managed to synthesize their suggested inhibitors and had tested its anti-tuberculosis activity. This review will discuss said attempts in suggesting inhibitors against the critical enzymes that work within this pathway. The inhibitors that are reviewed in this paper are both synthetic and derived from natural products. The multitude of inhibitors proposed and the various enzymes that they are able to inhibit proved that this pathway has potential that is yet to be explored further.","PeriodicalId":375737,"journal":{"name":"Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online)","volume":"283 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116091487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Review on Bioethanol Production through the Valorization of Food Waste in Indonesia 印尼利用食物垃圾生产生物乙醇的研究进展

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-09-30 DOI: 10.54250/ijls.v4i2.139

Tifara Elaine Trisna, Jyotsna Jai, Deborah Shirleen, Ryan Matthew, Katherine K

{"title":"A Review on Bioethanol Production through the Valorization of Food Waste in Indonesia","authors":"Tifara Elaine Trisna, Jyotsna Jai, Deborah Shirleen, Ryan Matthew, Katherine K","doi":"10.54250/ijls.v4i2.139","DOIUrl":"https://doi.org/10.54250/ijls.v4i2.139","url":null,"abstract":"Biofuels are one of the numerous alternatives that are currently being considered to replace fossil fuels as it is more environmentally friendly. Specifically, bioethanol is often thought as a better alternative to gasoline fuel as it is considered cleaner, more renewable, and greener as it is synthesized from renewable feedstock which contributes to the reduction of greenhouse gas emissions to the environment. As bioethanol is produced from carbohydrate and starch rich food crops, food waste (FW) poses a potential source for bioethanol production as it is especially rich in carbohydrates and lipids. Bioethanol production itself consists of several steps which includes food waste selection, pretreatment, saccharification and fermentation, and recovery. Cafeteria FW was reviewed to be the best type of FW for bioethanol production as it has the highest carbohydrate and starch content. Subsequently, acid pretreatment was considered to be the best method due to low cost, high yielding, and time efficient method. Moreover, the non-isothermal simultaneous saccharification and fermentation (NSSF) produces 1.42 g ethanol/L.h with a time of 38 hours. Lastly, the enzyme-assisted extraction technique is most preferred to recover the bioactive compounds as it led to the highest yield of product (94%) compared to other methods. ","PeriodicalId":375737,"journal":{"name":"Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125342243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Influence of Macronutrient Intake towards Intestinal Mucus Production 大量营养素摄入对肠道粘液生成的影响

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-09-30 DOI: 10.54250/ijls.v4i2.141

Phoebe Anadita Rimba, Erika Lumbantobing, L. Carol, R. Rahardja

{"title":"The Influence of Macronutrient Intake towards Intestinal Mucus Production","authors":"Phoebe Anadita Rimba, Erika Lumbantobing, L. Carol, R. Rahardja","doi":"10.54250/ijls.v4i2.141","DOIUrl":"https://doi.org/10.54250/ijls.v4i2.141","url":null,"abstract":"Intestinal mucus layer plays a crucial role in protecting the epithelium layer and acts as a barrier to separate the epithelium layer from pathogenic microorganisms. The mucus is synthesized by the goblet cells located in the epithelium layer. The production of mucus inside the goblet cells is regulated by the expression of mucin gene family, such as MUC2 for the mucus production in jejunum, ileum, and colon. Recent studies had suggested the influence of macronutrient intake, such as carbohydrate and fat, in mucus production. High fiber diet and resistant starch consumption were found to positively affect mucus production through upregulating mucin gene expression. Meanwhile, high saturated fat diet was found to negatively affect mucus production by promoting ER stress and downregulating epithelial differentiation transcription factor (KLF4). Nonetheless, a low saturated fat diet was found to upregulate mucin expression. Unsaturated fat diet (oleic acid, linoleic acid, EPA, and DHA), on the other hand, decreased mucin expression by disrupting epithelial differentiation transcription factors (HATH1 and TLR4). Studies on the effect of dietary intake on mucus production are still limited, especially in the underlying molecular pathway. Therefore, further research on the molecular pathway on the effect of dietary intake on mucus production needs to be performed.","PeriodicalId":375737,"journal":{"name":"Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online)","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127732475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In silico investigation of bioactive compounds from Ginkgo biloba as alternatives to non-steroidal anti-inflammatory drugs 银杏生物活性化合物作为非甾体抗炎药替代品的计算机研究

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-09-30 DOI: 10.54250/ijls.v4i2.147

Jyotsna Jai, Stephanie Angela Yosiano, Tifara Elaine Trisna, Agnes Maria Rosaceae, Laurentius Hardy Kurniawan, Rizky Nurdiansyah

{"title":"In silico investigation of bioactive compounds from Ginkgo biloba as alternatives to non-steroidal anti-inflammatory drugs","authors":"Jyotsna Jai, Stephanie Angela Yosiano, Tifara Elaine Trisna, Agnes Maria Rosaceae, Laurentius Hardy Kurniawan, Rizky Nurdiansyah","doi":"10.54250/ijls.v4i2.147","DOIUrl":"https://doi.org/10.54250/ijls.v4i2.147","url":null,"abstract":"Non-steroidal Anti-inflammatory Drugs (NSAIDs) are common over-the-counter drugs that are used for numerous inflammation-associated ailments. Despite their widespread consumption, these synthetic drugs are not without side effects. Adversities caused by NSAIDs range from simple nausea and vomiting to fatal conditions such as hypertension, gastrointestinal bleeding and diminished renal function. There is thus a need to develop novel alternatives to these drugs which possess comparable efficacies. Phytocompounds are attractive alternatives for a plethora of medicines used for various disorders and diseases as they are readily available in nature and have negligible side effects. In an attempt to identify safe alternatives to NSAIDs, we tested six bioactive compounds from Ginkgo biloba (Ginkgolide A, Amentoflavone, Bilobetin, Ginkgetin, Quercetin, and Bilobalide) for their abilities to inhibit Cyclooxygenase-1, Cyclooxygenase-2 and 5-Lipoxygenase which are inflammation-causing enzymes. Molecular docking experiments using Autodock Vina resulted in binding energy values between -6.6 and -11.9 kcal/mol, comparable to that of control drugs, which indicated that the tested phytocompounds were able to bind strongly to the active sites of the three proteins. Analyses of receptor-ligand interactions using Discovery Studio Visualizer revealed that all the tested compounds formed numerous non-covalent interactions with the surrounding amino acid residues, which confirmed their binding stabilities. Finally, evaluation of their drug likeness based on Lipinski’s rule of five showed that the tested G. biloba compounds possess the potential to be taken as oral drugs to replace conventional NSAIDs.","PeriodicalId":375737,"journal":{"name":"Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online)","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124507976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

A Review on Pharmacological Activity of Monarda fistulosa L. 念珠念珠的药理活性研究进展。

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-09-30 DOI: 10.54250/ijls.v4i2.142

Berthalia Marshella Wahyudi, Cecilia Ashley Chung, Celine Chelovna, Fenny Soetanto, Giovanni Anggasta, Qastalia Zafira, Nurul Fajry Maulida, Audrey Amira Crystalia

引用次数: 0

Comparison of Weight Reduction and Water Loss for Convective and Osmo-convective Dehydrated Breadfruit (Artocarpus altilis (Parkinson) Fosberg) 对流和渗透对流脱水面包果(Artocarpus altilis (Parkinson) Fosberg)的减重和失水比较

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-03-31 DOI: 10.54250/ijls.v4i1.130

Muhammad Abdurrahman Mas, Laurensia Citra Larasati

{"title":"Comparison of Weight Reduction and Water Loss for Convective and Osmo-convective Dehydrated Breadfruit (Artocarpus altilis (Parkinson) Fosberg)","authors":"Muhammad Abdurrahman Mas, Laurensia Citra Larasati","doi":"10.54250/ijls.v4i1.130","DOIUrl":"https://doi.org/10.54250/ijls.v4i1.130","url":null,"abstract":"Breadfruit (Artocarpus altilis (Parkinson) Fosberg), a tropical fruit commonly found in Indonesia, contains a well balanced nutritional content. However, breadfruit has a rapid respiration rate which causes the fruit to be underutilized, leading to breadfruit becoming food waste. Convective dehydration is an effective method in slowing down the respiration rate, however, heat exposure can reduce the nutritional content of the breadfruit. The combination of osmotic pre-treatment and convective dehydration act as an alternative to achieve a similar outcome with a shorter amount of thermal exposure. This study aims to perform a study in determining the effectiveness of an osmotic treatment with 50° Brix sugar solution compared to convective dehydration on breadfruit. The results indicate that as expected, the weight reduction (WR) of the osmo-convective samples is lower where the WR is 80.680% for convective dehydrated samples and 57.190% osmo-convective dehydrated samples. The water loss (WL) is statistically similar where WL of osmo-convective dehydrated samples was 18.315% compared to WL of the convective dehydrated samples 19.836%. The higher WR in the osmo-convective treatments show that there is sugar uptake into the fruit, while the similar water loss indicates the same reduction in moisture content between treatments. These results show the potential benefit of applying osmo-convective treatments to breadfruit. However, the research is still in the early stages of development. There are additional parts of the research and parameters that need to be optimized and explored in the future.","PeriodicalId":375737,"journal":{"name":"Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online)","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116837512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets 豆豉替代结构化植物蛋白对植物性鸡块营养和质构品质的影响

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-03-31 DOI: 10.54250/ijls.v4i1.134

Widya Indriani, I. Crespo, Desak P. A. P. Dewi, Rayyane Mazaya Syifa Insani

{"title":"Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets","authors":"Widya Indriani, I. Crespo, Desak P. A. P. Dewi, Rayyane Mazaya Syifa Insani","doi":"10.54250/ijls.v4i1.134","DOIUrl":"https://doi.org/10.54250/ijls.v4i1.134","url":null,"abstract":"The development of Plant-based Meat Alternatives (PBMAs) has been focused on mimicking the textural, taste, appearance, aroma, and nutritional properties of real meat products. Texturized Vegetable Protein (TVP) has been widely used in food applications to construct plant-based meat products. However, the high energy cost to produce TVP leaves the price of TVP quite expensive. Therefore, this experiment aims to see the effect of tempeh as an alternative to TVP on the nutritional and textural properties of plant-based nuggets (PBNs). In total, five PBN treatments were analyzed and compared to chicken nuggets for their nutritional and textural properties. The treatments were 1) C1: control (hung + ground TVP), 2) Hung TVP and tempeh (HT), 3) Ground TVP and tempeh (GT), 4) Tempeh only (TT), and 5) Hung TVP, ground TVP, and tempeh (HGT). From the results, all plant-based nugget treatments had significantly higher (p<0.05) protein and moisture content and lower fat content than commercial chicken nuggets. Whereas for textural properties, except C1 and HGT, all other PBN treatments had poorer hardness than commercial chicken nuggets. Overall, the addition or substitution of tempeh on hung and ground TVP treated PBN did not affect the protein, fat, and moisture content of PBNs, but significantly produced better nutritional properties than chicken nugget. In terms of textural properties, combination of Hung TVP, ground TVP, and tempeh provide the desirable textural properties as it can be comparable to chicken nuggets.","PeriodicalId":375737,"journal":{"name":"Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online)","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123897409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Inulin-producing Genes in Gembili (Dioscorea esculenta) and Future Applications for Food Industries in Indonesia 印尼薯蓣属植物产菊粉基因及其在食品工业中的应用

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-03-31 DOI: 10.54250/ijls.v4i1.133

I. Pramanda, Dellamartha Anjani, Gili Heriawan

引用次数: 0

Neem Gum (Azadirachta Indica) Solution Potential for Improving Viability of Bifidobacterium Longum and Lactobacillus acidohilus Bacteria 印楝胶溶液提高长双歧杆菌和嗜酸乳杆菌活力的潜力

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-03-31 DOI: 10.54250/ijls.v4i1.128

Z. Hamzah, Erna Sulistyani, Cinantya Hafizh, A. Handayani

{"title":"Neem Gum (Azadirachta Indica) Solution Potential for Improving Viability of Bifidobacterium Longum and Lactobacillus acidohilus Bacteria","authors":"Z. Hamzah, Erna Sulistyani, Cinantya Hafizh, A. Handayani","doi":"10.54250/ijls.v4i1.128","DOIUrl":"https://doi.org/10.54250/ijls.v4i1.128","url":null,"abstract":"Neem gum is a liquid that comes out of the stems of neem plants (Azadirachta indica) that have hardened and become crystals. Soluble polysaccharides compounds contained in this gum are composed of several types of monosaccharides such as arabinose, fucose, galactose, glucuronic acid, glucose, mannose, and xylose. The content of neem gum has prebiotic potential so it can be used as a source of nutrients for lactic acid bacteria. Bifidobacterium longum and Lactobacillus acidophilus are lactic acid bacteria classified as beneficial bacteria in the gastrointestinal tract. The content of soluble polysaccharides in neem gum can be selectively digested by these bacteria. This study aims to determine the potential of neem gum solution (Azadirachta indica) to the viability value of B. longum and L. acidophilus bacteria. The viability of B. longum and L. acidophilus bacteria was calculated using the MTT assay method. The results showed the viability value of both bacteria exposed to neem gum solution at concentrations of 5% (b/v), 10% (b/v), and 20% (b/v) increased compared to negative controls that were not given exposure to neem gum solution. Based on the results of the study, it concluded that neem gum is effective in increasing the growth of bacteria B. longum and L. acidophilus","PeriodicalId":375737,"journal":{"name":"Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online)","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125858136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative Study Between Mixed Culture of Schizosaccharomyces Pombe with Saccharomyces and Single Culture Saccharomyces on Wine End Product 庞贝裂糖酵母与酵母菌混合培养与单一培养酵母菌对葡萄酒终产物的比较研究

Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online) Pub Date : 2022-03-31 DOI: 10.54250/ijls.v4i1.63

Roselyn Mulyono, V. Tania, Robert Heryson, Kenny Roy Felix, Nanda Risqia Ratnasari

{"title":"Comparative Study Between Mixed Culture of Schizosaccharomyces Pombe with Saccharomyces and Single Culture Saccharomyces on Wine End Product","authors":"Roselyn Mulyono, V. Tania, Robert Heryson, Kenny Roy Felix, Nanda Risqia Ratnasari","doi":"10.54250/ijls.v4i1.63","DOIUrl":"https://doi.org/10.54250/ijls.v4i1.63","url":null,"abstract":"Wine industry has always been searching for a way to improve the quality of its produce. Lately, the trends of using mixed culture of yeast to improve the wine qualities in the wine industry are increasing. The aim of this systematic review is to determine whether or not the mixed culture of Schizosaccharomyces pombe and Saccharomyces cerevisiae actually improves the quality of the wine. Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were used to conduct the systematic review, and studies performed from 2010-2020 were collected from the databases of MDPI, ScienceDirect, Semantic Scholar, and PubMed. A total of 54 studies are systematically reviewed in this paper. Pure fermentation of S.cerevisiae produced generally acceptable wine qualities with desirable amounts of ethanol and acceptable amount of secondary metabolites, however in recent findings S.cerevisiae cannot naturally degrade malic acid, leading to a too sour-taste wine. Meanwhile, pure fermentation of S.pombe results in the high production of polysaccharide, pyranoanthocyanin, glycerol, pyruvic acid, urease; reduction of malic acid and gluconic acid, altogether considered as desirable traits in wine production. Mixed fermentation with S.cerevisiae and proper strain selection of S.pombe are the solutions for the suppressed production of acetic acid, acetaldehyde, and acetoin, which are the undesirable compounds highly produced by Schizosaccharomyces. The hypothesis is proven to be true as mixed fermentation of S.cerevisiae and S.pombe results in enhanced wine quality, especially contributed by the compounds produced from S.pombe fermentation.","PeriodicalId":375737,"journal":{"name":"Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online)","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123223746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0