A bacterium possessing alginate-degrading activity was isolated from marine brown seaweed soup liquefied by salted and fermented anchovy. The isolated strain was designated as Sphingomonas sp. MJ-3 based on the analyses of 16S ribosomal DNA sequences, 16S-23S internal transcribed spacer region sequences, biochemical characteristics, and cellular fatty acid composition. A novel alginate lyase gene was cloned from genomic DNA library and then expressed in Escherichia coli. When the deduced amino acid sequence was compared with the sequences on the databases, interestingly, the cloned gene product was predicted to consist of AlgL (alginate lyase L)-like and heparinase-like protein domain. The MJ-3 alginate lyase gene shared below 27.0% sequence identity with exolytic alginate lyase of Sphingomonas sp. A1. The optimal pH and temperature for the recombinant MJ-3 alginate lyase were 6.5 and 50°C, respectively. The final degradation products of alginate oligosaccharides were analyzed by electrospray ionization mass spectrometry and proved to be alginate monosaccharides. Based on the results, the recombinant alginate lyase from Sphingomonas sp. MJ-3 is regarded as an oligoalginate lyase that can degrade oligoalginate and alginate into alginate monosaccharides.
An alginate lyase gene of a newly isolated Pseudomonas sp. strain KS-408 was cloned by using PCR with the specific primers designed from homologous nucleotide sequences. A partial protein sequence of KS-408 alginate lyase was homology-modeled on the basis of the crystal structure of A1-III alginate lyase from Sphingomonas sp. strain A1. The proposed 3-D structure of KS-408 alginate lyase shows that Asn-198, His-199, Arg-246, and Tyr-253 residues are conserved for the catalytic active site. The recombinant KS-408-1F (with signal peptide) and KS-408-2F (without signal peptide) alginate lyases with the (His)(6) tag consist of 393 (44.5 kDa) and 372 (42.4 kDa) amino acids with isoelectric points of 8.64 and 8.46, respectively. The purified recombinant KS-408 alginate lyase was very stable when it was incubated at 40 °C for 30 min. Alginate oligosaccharides produced by the KS-408-2F alginate lyase were purified on a Bio-Gel P2 column and analyzed by thin-layer chromatography, fast-protein liquid chromatography, and electrospray ionization mass spectrometry. (1)H NMR data showed that the KS-408-2F alginate lyase cleaved the glycosidic linkages between two mannuronates (mannuronate-β(1-4)-mannuronate) or mannuronate and guluronate (mannuronate-β(1-4)-guluronate), indicating that the KS-408 alginate lyase is a polyM-specific lyase.
Durian seeds are known for their ability to produce the same flavour and aroma as regular coffee beans if it goes through the roasting process. Hence, in this research, optimization of roasting treatment will be carried out at a certain temperature (200-240oC) and roasting time (30-60 mins) to obtain a comparable aroma and taste with the Robusta and Arabica coffee. The optimization was done by using Response Surface Methodology (RSM) method from the program Design Expert 11.1.0.1Ò . The optimization results showed that the optimum temperature and roasting time for durian seeds are 240oC and 47.63 mins for it to be comparable with the Robusta coffee and 229.48oC for 52.27 mins for it to be comparable with the Arabica coffee, both having a similarity level of 69%. The flavour profile from the optimized product was then determined using the Quantitative Descriptive Analysis (QDA) consisting of 6 attributes (sweet, bitter, sour, fruity aroma, fruity flavour, and roasted flavour). The Robusta coffee substitute has low caffeine content (0.26±0.00%), lightness value of 34.05±0.43, oHue value of 38.01±0.10, pH of 6.40±0.02, moisture content of 2.18%±0.05, ash content of 3.84±0.10%, fat content of 1.41±0.07%, protein content of 9.71±0.06%, and carbohydrate content of 85.04±0.30%, while the substitute for the Arabica coffee also has a low caffeine content of 0.24±0.00%, a lightness value of 35.23±0.17, oHue value of 39.88±0.60, pH of 5.67±0.01, moisture content of 2.22±0.05%, an ash content of 3.75±0.07%, a fat content of 1.34±0.09%, protein content of 9.63±0.00%, and a carbohydrate content of 85.28±0.23%.
The bioactively rich soursop leaf extract can be encapsulated inside several natural coating materials. The extract of soursop leaf has been found to contain many bioactive compounds such as various phenolic compounds that are beneficial for anticancer, antidiabetic and many other health benefits. However due to the sensitive nature of the bioactive molecules, encapsulation procedure was applied to prolong the activity of the biomolecules. Capsule materials used in this experiment were obtained from natural extract of Okra mucilage, Aloe vera mucilage and Maltodextrin-WPI mixture to protect the unstable bioactive compounds. Homogenation time using ultrasonication and Core to Coating ratio was differed to observe the optimum encapsulation process. The encapsulation efficiency, release factor ability, size distribution and its correlation with bioactive stability are observed using Total Phenolic methods and Antioxidant Activity before and after encapsulation. Aloe vera gave best encapsulation efficiency (88-91%) while microcapsule made with Okra gave the best antioxidant activity (DPPH IC50 633-710ppm), and maltodextrin-WPI gave best powder recovery (yield 70-73%). Keywords: aloe mucilage, antioxidant activity, encapsulation, okra mucilage, soursop tea extract
Objective: Polyscias scutellaria Fosberg as one of the indigenous plants from Indonesia has been used as traditional medicines for several ailments, such as reduce body odor. However, there is no scientific research to verify this property. This study aimed to evaluate the antibacterial activity of P. scutellaria Fosberg against bacteria that cause body odor.Methods: Since body odor is caused by activities of bacteria that live in the armpits, bacteria from human armpit were isolated and identified as Acinetobacter sp. The bacteria have the potential to be pathogenic and resistant to common antibiotics. P. scutellaria was extracted using different solvents, i.e., hexane, ethyl acetate, and methanol. Using these extracts, the antibacterial activity of P. scutellaria against Acinetobacter sp. was tested through well diffusion and colony-forming unit methods.Results: Hexane and ethyl acetate fractions of P. scutellaria extract showed strong antibacterial activities against Acinetobacter sp., while methanol fraction did not exhibit any antibacterial activity against these bacteria.Conclusion: P. scutellaria extract has the potential to be used as an antibacterial agent against Acinetobacter sp. on human armpit.
Objective: Polyscias scutellaria Fosberg as one of the indigenous plants from Indonesia has been used as traditional medicines for several ailments, such as reduce body odor. However, there is no scientific research to verify this property. This study aimed to evaluate the antibacterial activity of P. scutellaria Fosberg against bacteria that cause body odor.Methods: Since body odor is caused by activities of bacteria that live in the armpits, bacteria from human armpit were isolated and identified as Acinetobacter sp. The bacteria have the potential to be pathogenic and resistant to common antibiotics. P. scutellaria was extracted using different solvents, i.e., hexane, ethyl acetate, and methanol. Using these extracts, the antibacterial activity of P. scutellaria against Acinetobacter sp. was tested through well diffusion and colony-forming unit methods.Results: Hexane and ethyl acetate fractions of P. scutellaria extract showed strong antibacterial activities against Acinetobacter sp., while methanol fraction did not exhibit any antibacterial activity against these bacteria.Conclusion: P. scutellaria extract has the potential to be used as an antibacterial agent against Acinetobacter sp. on human armpit.
Green chiretta leaves, known for its bitterness, is an Indonesian native traditional herb, used for its functional and medicinal properties. This research aimed to reduce the bitterness of green chiretta leaves using adsorbent technique and to observe how it might affect the functional properties of the chiretta leaves. The debittering process was done by utilizing diatomite, bentonite, and attapulgite as the adsorbent, together with 5, 10, and 20 minutes of boiling time. The leaves were then subjected to bitterness and phytochemical analysis. The bitterness was analyzed using scalar methods, the antioxidant properties were analyzed by measuring the IC50 value against DPPH solution, and the phytochemical compounds (total phenolic, flavonoid, alkaloid, tannin, and terpenoid) was analyzed quantitatively. Different adsorbent will adsorb different phytochemical compound. As the boiling time increases, the number of phytochemical compounds also reduced, hence resulting in a decrease of bitterness and IC50 value. This study found that the use of attapulgite with 20 minutes of boiling reduce the bitterness up to (90%) of the leaves due to its ability to adsorb terpenoid content while still retained their antioxidant properties better than bentonite or diatomite.
Clove oil as a potent antimicrobial agent was added to enhance the properties of edible films. Clove oil was converted to single and double emulsion emulsions for homogenous dispersion in a starch based edible film suspension. Double emulsion was made with two steps emulsification with CaCl2 as inner water phase and guar gum as outer water phase. Single emulsion was prepared similarly without inner water phase. The physico-chemical characteristics and the antimicrobial activity of the of starch-based edible film added with the emulsion were observed. MBC/MFC of clove oil was determined against E. coli, S. aureus, R. stolonifer, and A. niger which gives value of 1.95, 1.46, 0.52, and 0.35 mg/ml respectively. Incorporation of different emulsions on starch-based edible films affect the properties of resulting edible films by increasing thickness, opacity, elongation at break, water vapor transmission rate, and swelling index. Both emulsions showed comparable physicochemical characteristics such as thickness, WVTR, and swelling index value. However, double emulsion produced more superior edible films in terms of tensile strength and antimicrobial activity. 15% addition of double emulsion were able to show strong antimicrobial activity with inhibition zone of more than 8.0 mm for E. coli and 24.0 mm for R. stolonifer.Keywords: clove oil; edible film; single and double emulsion
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.