COVID-19, a new strain of coronavirus (CoV), was identified in Wuhan, China, in 2019. No specific therapies are available and investigations regarding COVID-19 treatment are lacking. Liu et al. (2020) successfully crystallised the COVID-19 main protease (Mpro), which is a potential drug target. The present study aimed to assess bioactive compounds found in medicinal plants as potential COVID-19 Mpro inhibitors, using a molecular docking study. Molecular docking was performed using Autodock 4.2, with the Lamarckian Genetic Algorithm, to analyse the probability of docking. COVID-19 Mpro was docked with several compounds, and docking was analysed by Autodock 4.2, Pymol version 1.7.4.5 Edu, and Biovia Discovery Studio 4.5. Nelfinavir and lopinavir were used as standards for comparison. The binding energies obtained from the docking of 6LU7 with native ligand, nelfinavir, lopinavir, kaempferol, quercetin, luteolin-7-glucoside, demethoxycurcumin, naringenin, apigenin-7-glucoside, oleuropein, curcumin, catechin, epicatechin-gallate, zingerol, gingerol, and allicin were -8.37, -10.72, -9.41, -8.58, -8.47, -8.17, -7.99, -7.89, -7.83, -7.31, -7.05, -7.24, -6.67, -5.40, -5.38, and -4.03 kcal/mol, respectively. Therefore, nelfinavir and lopinavir may represent potential treatment options, and kaempferol, quercetin, luteolin-7-glucoside, demethoxycurcumin, naringenin, apigenin-7-glucoside, oleuropein, curcumin, catechin, and epicatechin-gallate appeared to have the best potential to act as COVID-19 Mpro inhibitors. However, further research is necessary to investigate their potential medicinal use.

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Potential Inhibitor of COVID-19 Main Protease (M pro ) From Several Medicinal Plant Compounds by Molecular Docking Study

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

https://www.mdpi.com/2304-8158/8/8/347/pdf

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications.

The purpose of this study was to reduce the hemolysis of artificial red blood cells by extracting phospolipids from egg yolk through microencapsulation to evaluate the oxygen transfer rate of artificial red blood cells in an intravascular artificial lung device. In this study, hemosome was produced to encapsulate hemoglobin which extracted the red blood cell of bovine blood with phospolipids reduced egg yolk. The solution blended blood with hemosome at the rate of 4 to 1 and normal blood measured the oxygen transfer rate. The hemolysis of the microencapsulated artificial red blood cell measured less than the normal red blood cell through absorptivity. Due to the phospolipids enclosing the red blood cell to protect it, the produced hemosome operated at a higher oxygen transfer rate by reducing the demolition of hemoglobin. Consequently, hemolysis was observed to advance through micoencapsulation.

Microencapsulation 헤모글로빈 인공적혈구의 용혈

INTRODUCTION An increasing number of studies suggest that the use of probiotics may have a beneficial effect in patients with type 2 diabetes. OBJECTIVES The aim of the study was to assess the ability of probiotics to modify selected cardiometabolic risk factors in subjects with type 2 diabetes. METHODS PubMed, Embase, Cochrane Library, and Scopus databases were thoroughly reviewed up to January 2015 to search for randomized controlled trials (RCTs) that examined the effect of probiotics on selected modifiable cardiometabolic parameters in patients with type 2 diabetes. The following endpoints were considered: fasting plasma glucose (FPG), insulin concentration, insulin resistance, hemoglobin A1c (HbA1c), as well as the levels of total cholesterol, triglycerides, low-density and high-density lipoprotein cholesterols, and C-reactive protein (CRP). A total of 571 RCTs were initially identified, of which 8 trials with 438 individuals were selected for meta-analysis. The effects of probiotics were calculated for each parameter. RESULTS The meta-analysis showed a significant effect of probiotics on reducing HbA1c levels (standardized mean difference [SMD], -0.81; confidence interval [CI], -1.33 to -0.29, P = 0.0023; I2 = 68.44%; P = 0.0421 for heterogeneity) and HOMA-IR (SMD, -2.10; CI -3.00 to -1.20, P <0.001; I2 = 82.91%; P = 0.0029 for heterogeneity). Supplementation with probiotics did not have a significant effect on FPG, insulin, and CRP levels as well as the lipid profile. CONCLUSIONS Our meta-analysis suggests that probiotic supplementation might improve, at least to some extent, metabolic control in subjects with type 2 diabetes. However, larger well-designed, longterm RCTs are needed to confirm any potentially beneficial relationship between the use of probiotics and modifiable cardiometabolic risk factors in patients with type 2 diabetes.

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Effectiveness of probiotics in type 2 diabetes: a meta-analysis.

Phycocyanin and phycoerythrin are photosynthetic pigments extracted from microalgae with great biotechnological potential due to their intense colors, fluorescent properties and potential health benefits. Their principal applications are as nutritional supplements, natural colorants in foods and cosmetics, and as a reagent for immunological assays. However, the main challenges for their commercialization and implementation in food and cosmetic applications are their low yield during production and limited chemical instability. This review compares the use of different methods to increase biomass and pigment production yield, including the mechanisms associated with the microorganisms adaptative response to different light wavelengths. It also explores different methods reported to improve phycocyanin and phycoerythrin chemical stability and commercially available products.

Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability

The increase consumption of natural substances has brought about in increasing demand on biological source, including Spirulina sp. This Spirulina sp. has been recognized to provide some natural substances such as natural colorant, source of vitamins, protein and some minerals. Different material state of Spirulina sp. in the form of fresh and dried form may cause different quantity and quality of natural substances in microalgae which posses a wide range of change including nutritional and natural substances. The aims of the study was to investigate the bioactive compounds resulted from different form of Spirulian sp (fresh and dried) quantitatively. The materials used were fresh and dried Spirulina sp which was extracted by ethanol. Analysis were subjected for phytochemical screening, flavoniod, phenolic acid and antioxidant activity (DPPH scavenging activity). The results showed that total flavonoid of fresh and dried are: 25.6615±1.62 and 110.1356±12.5 quercetin/gr extract; phenolic acid: 2.117±0.99 and 6.92±0.03 GAE/gr extract; IC50: 33.0755, respectively. Fresh sample of Spirulina platensis shows better results in bioactive compounds quantitatively and qualitatively compared to that of dried sample, and drying process at 40-50oC does not give any significant different on nutritional quality of dried sample of Spirulina platensis compared to fresh samples.

Comparative Study of Bioactive Substances Extracted from Fresh and Dried Spirulina sp.

Phycocyanin is a source of antioxidants and natural colorants extracted from microalgae. It undergoes color, concentration, and antioxidant activity degradations during heating processes, such as in food processing. The effects of different kinds of sugars as stabilizer and elevation of temperature were studied. Glucose, sucrose, or fructose as stabilizer were mixed in phycocyanin solution, which was heated to 40 °C, 60 °C, and 80 °C for 60 min. Results showed that phycocyanin degraded significantly without any sugar addition. The addition of glucose could increase the activation energy by up to fourfold due to the polymerization of protein phycocyanin by sugar, and glucose could prevent damage of the phycocyanin structure. Phycocyanin underwent discoloration from bright blue to faint blue after heating at 80 °C. Fructose addition in phycocyanin could minimize color degradation at 80 °C, whereas glucose addition could increase the antioxidant activity of phycocyanin by decreasing IC50 up to 18.47%.

Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.

Application of S pirulina platensis (Gomont) Geitler into food product can be used for producing functional food and improve its nutritional value. However, some bioactive compounds containing in S. platensis are heat sensitive, therefore processing techniques need to be strictly considered. It is necessary to observe the application of S. platensis powder into different products of ice cream and soft cheese in which the application of S. platensis was in relatively low temperature to protect its bioactive compounds from damage. S. platensis contains approximately 55 % to 70% of protein and its utilization on food product can be expected to improve the nutritional value. Innovation technique to produce such kind of product should respect to its acceptance by panelist using sensory test. Therefore, the objective of this research was to find out maximum concentration of S. platensis that can be added to the product and acceptable based on sensory and physical properties point of view. Experimental design used in this research was Completely Randomized Design with three replications. Data were analyzed using ANOVA and followed by HSD–test. The results showed that addition of 1 % and 1.2 % S. platensis were considered as the best concentration for soft cheese and ice cream, respectively. Addition of S. platensis gave significant effect to protein, water, fat, β carotene and texture (soft cheese) and protein, total solid, fat and total sugar, overrun, melting point and sensory (ice cream).

APPLICATION OF Spirulina platensis ON ICE CREAM AND SOFT CHEESE WITH RESPECT TO THEIR NUTRITIONAL AND SENSORY PERSPECTIVES

ABSTRAK --  Rosela  ( Hibiscas sabdarffi L.) merupakan  salah  satu  tanaman  yang mengandung  zat wama  antosianin.  Tujuan  dari  penelitian  ini untuk mengetahui  pengaruh  metode  ekstraksi  terhadap  total antosianin rosela  ( Hibiscas  sabdariffa ).  Dalarn  penelitian  ini dilakukan  ekstraksi  pigmen  antosianin  melalui metode  maserasi 5 o C, 25 o C  dan soxhletasi,  penentuan  panjang  gelombang  maksimum  ekstrak  hasil isolasi dan penentuan  total antosianin. Dari  penelitian yang  sudah dilakukan terhadap ekstrak bunga rosela ( Hibiscus sabdarffi L.) didapatkan  rendemen  dari maserasi  5 o C  sebesar  75,1%,  maserasi  25 o C sebesar  17,7%,  dan  soxhletasi  sebesar 10,4%.  Pengukuran λmax menunjukan  bahwa  panjang  gelombang  maksimum  eksfak etanol  hasil maserasi  5 o C, 25 o C  dan  boxhletasi  sebesar  545  nm. Metode  maserasi  5 o C  menghasilkan  total  antosianin  sebesar  77,26mg/100g, maserasi  25 o C  sebesar  128,76mg/100g dan soxhletasi  sebesar  86,83mg/100g.  Hasil keseluruhan  menunjukan metode  yang  paling efektif untuk mengeksfaksi  pigmen  antosianin  rosela  adalah  dengan  metode  maserasi  25 o C karena  memberikan  rendemen  ekstak  dan  total antosianin  paling  tinggi. Kata kunci :  rosela,  pigmen  antosianin,  maserasi,  soxhletasi Permalink : http://ejournal.undip.ac.id/index.php/sm/article/view/3116

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PENENTUAN TOTAL ANTOSIANIN DARI KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L) DENGAN METODE MASERASI DAN SOKSHLETASI

Background : Diabetes Mellitus (DM) triggers an excessive reaction of free-radicals. It increases reactive oxygen species and reduces antioxidants status as well as the β cell damage. Clear kefir was used for DM therapies, however it limited biomolecular exploration of its bioactive roles. Research aimed to investigate the effects of clear kefir on the biomolecular nature of the glycemic status of T2DM in Bandung. Methods: The randomized pretest-posttest control group was conducted by 106 T2DM patients. Research was done in several hospitals in Bandung and Cimahi, West Java from 2012–2013. Samples were divided randomly into three groups: (1) T2DM with HbA1c 7 fed standard diet and supplemented 200 ml/day by clear kefir, (3) T2DM with HbA1c was fed a standard diet as a control group. Dose response was obtained from a preeliminary vivo study, and then converted to human dosage by year 2011. Intervention was effectively done for 30 days. HbA1c was measured by HPLC. Fasting blood glucose (FBG) and Postprandial blood glucose levels (PBG) were measured by enzymes levels. C Peptide and insulin were measured by Elisa. Data was analyzed by a statictics programme by significance p<0,05. Study was approved by ethic committee. Results : HbA1c was significantly reduced in delta level (p<0.01) and FBG (p<0.015) among kefir groups. PBG was not significantly reduced among groups. C-Peptide was significantly increased in delta level, except in control group (p<0.014). Insulin was reduced significantly, except in control group (p<0.003). Conclusions : Supplementation of clear kefir reduced blood glucose levels (HbA1c, FBG, PBG) and increased c-peptide. Clear kefir’s biomolecular mechanisms and chemistry characterization is a challenge for future studies. Keywords : Diabetes melitus, hyperglicemia, clear kefir, insulin, c peptide

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Effects of Clear Kefir on Biomolecular Aspects of Glycemic Status of Type 2 Diabetes Mellitus (T2DM) Patients in Bandung, West Java [Study on Human Blood Glucose, c Peptide and Insulin]

Meiny Suzery

Papers

Comparative Study of Bioactive Substances Extracted from Fresh and Dried Spirulina sp.

Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.

APPLICATION OF Spirulina platensis ON ICE CREAM AND SOFT CHEESE WITH RESPECT TO THEIR NUTRITIONAL AND SENSORY PERSPECTIVES

PENENTUAN TOTAL ANTOSIANIN DARI KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L) DENGAN METODE MASERASI DAN SOKSHLETASI

Effects of Clear Kefir on Biomolecular Aspects of Glycemic Status of Type 2 Diabetes Mellitus (T2DM) Patients in Bandung, West Java [Study on Human Blood Glucose, c Peptide and Insulin]