DETECTION OF PHYTOCHEMICAL CONSTITUENT IN FLOWERS OF VIOLA ODORATA BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY

Objective: Viola odorata has a characteristic as antifungal, antibacterial, anticancer, antioxidant, antiasthmatic, anti-inflammatory, anti-HIV, and antipyretic agents. The aim of this study was detected about bioactive compounds in the methanolic extract of V. odorata. Methods: The methanolic extract was analyzed through gas chromatography-mass spectrometry (GC-MS) for the identification of different compounds.Results: The current study investigated about phytochemicals in flowers of V. odorata. GC-MS analysis of the methanol extract of flowers showed 84 compounds. The highest concentration was for components which include ethanol, 2-(9,12-octadecadienyl oxy) -, (Z,Z)-; pentadecanoic acid; 1-pentacosanol; 1-pentacosanol; 2-furan carboxaldehyde, 5-(hydroxymethyl)-; 1,2 benzenedicarboxylic acid, diisooctyl ester; and docosane, 11-butyl- and gamma-sitosterol. The peak area and retention time for each components, respectively, were (15.709, 25.51%), (14.015, 19.51%), (29.914, 4.69%), (27.292, 3.95%), (5.707, 4.05%), (20.357, 3.91%), (18.289, 2.48%), and (30.431, 2.37%). While the others components ranged the peak area from 2.03% to 0.05%.Conclusions: These results indicate that the flowers of V. odorata contain the numerous components which have medical importance and this study was one of the first studies to detect phytochemicals in V. odorata

PEMANFAATAN DAN CARA MERACIK HERBAL TUMBUHAN OBAT ANTIDIABETES DAUN AFRIKA (Vernona amygdalina DELILE) DI KABUPATEN KEEROM PAPUA

Community service with the title: Utilization and how to formulate medicinal plant of African leaf (Vernonia amygdalina Delile) in Keerom Papua, aims to provide the skills of Arsopura Village community in Skamto District of Keerom Regency.  The aims to this activities is the use and how to formulate antidiabetic medicinal plants.  Diabetes mellitus is a disease caused due to metabolic disorders of the body, where the sugar content in the body can not be catalyzed by the enzyme insulin which was produced the pancreas gland. Herbal antidiabetes formulated from African leaf plants is a traditional knowledge based on local wisdom Kerom community hereditary used to cure diabetes melitus diseases. This activities is an effort to raise the local wisdom  about traditional medicine that has been empirically or hereditary has been used as a traditional medicine antidiabetes. Utilization of herbs of traditional medicinal plants need to be socialized by providing skills how to use it and how to formulate to local communities in the Arsopura Village, Keerom regency according to the guidelines regulation of the Supervision of Food and Drug Indonesian Government  about the Making of Good Traditional Drugs (CPOTB). According to Institution of Supervision of Food and Drug Indonesian Government  that traditional medicine has been used for from generation to generation can be used by the community without having to get permission from The Institution of Supervision of Food and Drug Indonesian Government. Traditional medicine must also have the criteria of safety, quality and efficacy. The purpose of this activities is to provide knowledge on how to utilize and skill how to use herbs of traditional African antidiabetes leaf medicine in Keerom Regency. The method of education used is the lecture or extension method of herbal medicine utilization of traditional antidiabetic medicinal plants, how to use and how to cultivate it. The result data of this activities can be concluded that local people in Arsopura Village, Keerom Regency are very enthusiastic to study the utilization of traditional antidiabetes leaf medicinal plants of Africa and how to mix herbs of traditional antidiabetic medicinal plants and how to cultivate them as Medicinal Plants for family (TOGA). The answer of the question post increasingly and extends to various diseases and herbs that can be used to other disease. Suggestions need assistance in mixing herbs traditional antidiabetes medicinal plants and how to cultivate these plants.Keywords: Herbs, antidiabetes, Vernonia amygdalina,  diabetes mellitus, Keero

Structure–activity relationships of antibacterial peptides

Antimicrobial peptides play a crucial role in innate immunity, whose components are mainly peptide-based molecules with antibacterial properties. Indeed, the exploration of the immune system over the past 40 years has revealed a number of natural peptides playing a pivotal role in the defence mechanisms of vertebrates and invertebrates, including amphibians, insects, and mammalians. This review provides a discussion regarding the antibacterial mechanisms of peptide-based agents and their structure–activity relationships (SARs) with the aim of describing a topic that is not yet fully explored. Some growing evidence suggests that innate immunity should be strongly considered for the development of novel antibiotic peptide-based libraries. Also, due to the constantly rising concern of antibiotic resistance, the development of new antibiotic drugs is becoming a priority of global importance. Hence, the study and the understanding of defence phenomena occurring in the immune system may inspire the development of novel antibiotic compound libraries and set the stage to overcome drug-resistant pathogens. Here, we provide an overview of the importance of peptide-based antibacterial sources, focusing on accurately selected molecular structures, their SARs including recently introduced modifications, their latest biotechnology applications, and their potential against multi-drug resistant pathogens. Last, we provide cues to describe how antibacterial peptides show a better scope of action selectivity than several anti-infective agents, which are characterized by non-selective activities and non-targeted actions toward pathogens

OLAX SUBSCORPIOIDEA OLIV. (OLACACEAE): AN ETHNOMEDICINAL AND PHARMACOLOGICAL REVIEW

Background Olax subscorpioidea Oliv. (Olacaceae) is a woody shrub that is widely distributed in Africa. It has trado-medicinal importance and is used in the treatment of asthma, cancer, convulsion, diabetes, intestinal worm infections, jaundice, mental illnesses, neurodegenerative disorders, sexually transmitted infections, swellings and rheumatism, and yellow fever. Aims To review available literature on the phytochemistry, ethnobotany, pharmacology and toxicity of Olax subscorpioidea Oliv. Methods Published findings were searched in online databases such as Web of Science, Scopus, Pubmed, Google Scholar and other relevant sources, and the data were sorted by relevance.  Combinations of keywords used in the search include Olax subscorpioidea, Olacaceae, Olax, Ewe Ifon, and African medicinal plants. Results The presence of alkaloids, anthraquinones, cardiac glycosides, flavonoids, phenolic compounds, proanthocyanidins, saponins, tannins and triterpenes has been reported from O. subscorpioidea. Cytotoxic santalbic acid was isolated from the methanol extract of the seed of this plant, while GC-MS and HPLC analyses of the n-butanol and n-hexane extracts of the leaf revealed the presence of caffeic acid, quercetin, morin, rutin, n-hexadecanoic acid (palmitic acid), 7,10,13-hexadecatrienoic acid and methyl ester, hentriacontane, 9,17-octadecadienal (Z)-, 9,12-octadecadienoic acid (Z,Z)-, squalene, nonacosane, octadecanoic acid. Bioactivity studies on this plant demonstrated its medicinal potential mainly as an analgesic, anthelmintic, anti-arthritic, antidepressant, antihyperglycaemic, anti-inflammatory, antioxidant, antimalarial and antimicrobial agent. Oral acute toxicity of the leaf extracts in rats appeared to be greater than 5,000 mg/kg body weight. Conclusion Published literature available to date on O. subscorpioidea provides some preliminary scientific basis for the ethnomedicinal uses of this plant. However, some ethnomedicinal uses have not been scientifically validated yet, and similarly, only a limited amount of information is available on properly isolated and identified phytochemicals from this plant that link to its bioactivitie

Eclipta prostrata (L.) L. (uses and bioactivities)

Eclipta prostrata has been long used by humans as traditional medicine and hair fertilizer. This study aims to explain the relationship between utilization and bioactivity of E. prostrata. The method used is a literature review of articles published online on Google Scholar using the keywords E. prostrata, uses E. prostrata, and bioactivity of E. prostrata. Ethnobotanically, E. prostrata is used to treat liver disorders, liver tonic, respiratory disorders (asthma, cough), hepatitis, snake venom poisoning, and gastritis. In the field of beauty E. prostrata is used to nourish hair and treat baldness. The E. prostrata has bioactivity to treat neurodegeneration, asthma, anti-cancer, overcoming baldness, anti-diabetes mellitus, anti-oxidant, anti-inflammatory, anti-microbial, hepatoprotective, anti-osteoporosis, and anti-hypercholesterolemia. The bioactivity of E. prostrata is related to the content of its secondary metabolite compounds. Echinocystic acid and ecclalbasaponin II from E. prostrata are associated with anti-cancer activity. Keywords: Eclipta prostrate; Anti-cancer; Anti-oxidant; Bioactivitie

Etude par des méthodes quantiques et empiriques des relations SAR et QSAR dans des hétérocycles à intérêt médicinale

La tuberculose (TB) demeure la première maladie infectieuse mortelle chez les adultes des pays en développement. Plus tôt, il a été rapporté qu'un certain nombre de 2, 5-disubstitués-1, 3, 4-oxadiazoles ont été conçus, synthétisés et criblés pour leur activité anti-tuberculose contre M. tuberculosis H37Rv. Notre conception minimaliste présente des opportunités de révéler les caractères mous et durs (théorie HSAB) de 1, 3, 4-oxadiazole en fonction des différents groupes de substituants (donneur et accepteur) en utilisant les énergies des orbitales frontières et des descripteurs basés sur la densité. Où l'optimisation de la géométrie moléculaire a été réalisée en utilisant la fonctionnelle B3LYP de la théorie de la fonctionnelle de la densité (DFT). En ce qui concerne les séries 2, 5-disubstituée-1, 3, 4-oxadiazoles antituberculeux, l'équilibre de la lipophilie et l'état d'ionisation semblent jouer un rôle important pour révéler leur comportement pharmacocinétique et pharmacodynamique. L'optimisation multi-paramétrique (MPO) de ces composés antituberculeux a été exprimé par diverses approches telles que l'indice d'efficacité en pourcentage (PEI), l'analyse d'efficacité de groupe (GE), les règles de Lipinski, Veber, Docking moléculaire et l’étude QSAR pour guider l'exploration de ce nouvel agent antituberculeux avec une forte probabilité d'atteindre le profil requis de la propriété / activité

Food Waste Valorization

Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development

The effect of some lactic acid bacteria on proteolysis, ACE-inhibition activity and aroma profile of white cheese

Bu çalışmada, bazı Lactococcus spp. cinsi starter bakteriler ile Lactobacillus spp. cinsi yardımcı kültür bakteri kombinasyonları (A peyniri: Lactococcus lactis ssp. lactis ve Lactococcus lactis ssp. cremoris karışımı klasik kültür, B peyniri: klasik kültür + Lactobacillus helveticus ve C peyniri: klasik kültür + Lactobacillus casei) kullanılarak Beyaz peynir üretilmiş ve iki farklı sıcaklıkta (6 °C ve 12 °C) 120 gün süre ile olgunlaştırılmıştır. Yardımcı kültür kullanımı peynirin fiziksel, kimyasal, mikrobiyolojik, tekstürel, duyusal özellikleri ile aroma oluşumu üzerine ve Angiotensin dönüştürücü enzim-inhibisyon aktivitesi üzerine önemli düzeyde etkili olduğu saptanmıştır. Yardımcı kültür ilave edilen peynirlerin pH ve titrasyon asitliği değerlerinin birbirinden farklı değerler aldığı belirlenmiştir. Yardımcı kültür kullanımı, duyusal ve tekstürel özellikler üzerinde farklılık yaratırken, farklı sıcaklıkta olgunlaştırılan peynirler arasında bu parametreler açısından bir farklılık bulunamamıştır. Yardımcı kültür kullanımının suda çözünen ve % 12 TCA’da çözünen azot değerlerinde farklılık gösterirken, farklı depolama sıcaklıklarının etkisi sınırlı olmuştur. Peynirlerin serbest amino asit düzeyleri arasında farklılık bulunmuş ve en yüksek konsantrasyonda Leu, Glu, Arg ve Lys amino asitlerinin olduğu belirlenmiştir. Peynirlerin suda çözünmeyen fraksiyonlarının üre-jel elektroforezinde, ?s1-kazeinin önemli düzeyde parçalandığı, ?-kazeinin hidrolize karşı daha dirençli olduğu belirlenmiştir. 120 günlük olgunlaşma süresince RP-HPLC peptit profilleri üzerine yardımcı kültür kullanımının ve farklı olgunlaşma sıcaklıklarının önemli düzeyde etkilerinin olduğu bulunmuştur. Peynirler arasında aroma profili açısından da farklılıklar belirlenmiş olup, farklı sıcaklıkta olgunlaştırmanın aroma üzerine etkisinin de önemli olduğu saptanmıştır. Olgunlaşma süresi ilerledikçe her iki depolama sıcaklığında peynirlerinin ACE-inhibisyon aktivitesinde artış olduğu saptanmıştır. Olgunlaşma süresince peynirlerin azot fraksiyonları, toplam FAA, RP-HPLC ile belirlenen peptit konsantrasyonu, aroma profilinde artışlar olmuş, tekstürel özellikleri olgunlaşma süresi, sıcaklık ve yardımcı kültür farklılığı parametrelerinin sertlik değerleri üzerine etkili olduğu, diğer parametreler üzerine ise olgunlaşma sıcaklığının etkisinin önemli olmadığı bulunmuştur. Yardımcı kültür kullanımının ve farklı depolama sıcaklıklarının, Beyaz peynir kalitesinde önemli ölçüde etkili olduğu sonucuna varılmıştır.In this study, Turkish white-brined cheese was manufactured using Lactococcus spp. as starter culture and Lactobacillus spp. strains as adjunt culture (A cheese: Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris traditional cultures, B cheese: traditional cultures + Lactobacillus helveticus and C cheese: traditional cultures + Lactobacillus casei) and experimental cheese were different temperature (6 °C ve 12 °C) ripened for 120 days. It was found that the use of adjunt culture have significantly influenced the physical, chemical, microbiological, textural and sensory properties, ACE-inhibition activity and flavor formation. pH and titratable acidity values were significantly different in adjunt culture added cheeses. Use of adjunt culture resulted in differences in sensory and textural properties of the cheeses; however, no significant differences were found between cheeses in terms of ripening temperature. In addiation, water and 12 % TCA- soluble fractions were found to be significantly different but, the effect of ripening temperature was limited on the parameters. There were significant differences among the concentrations of free amino acids levels in cheeses and Leu, Phe, Glu, Arg and Lys were the most abundant amino acids. Urea-gel electrophoresis of waterinsoluble fractions of the cheeses showed that ?s1-casein significantly degraded during ripening; however, ?-casein was more resistant to to hydrolysis. RP-HPLC peptide profiles were significantly influenced by adjunct culture and ripening temperature. Differences between cheeses have been determined in terms of aroma profile, and the effect of ripening temperatures on aroma profile of the cheese samples were statistically significant. As ripening period progressed, ACE-inhibitory activities of the cheeses increased in both storage temperature. Nitrogen fractions, total FAA, RP-HPLC peptide concentrations increased during ripening, and ripening period, temperature and adjunct culture has significantly influenced the textural properties (especially hardness values); however, other paramters were not influenced by ripening temperature. İt was concluded that use of different adjunt culture and ripening temperature significantly affected the quality of white-brined cheese