Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Journal of Functional Food and Nutraceutical Indonesian Journal of Life Sciences
Sugahara, Takuya
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology Nursing

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Anti-Inflammatory Potentials of Rendang Seasoning (Sumatran Traditional Food) Water Extract in RAW264.7 Cells and Mouse Peritoneal Macrophages Sellen Gurusmatika; Ishida, Momoko; Nishi, Kosuke; Sugahara, Takuya
Journal Akademik Universitas Swiss German Vol 5. No. 1 (Aug 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i1.119

Abstract

Rendang, one of the most Indonesian traditional seasonings, is composed of many kinds of spices as well as ingredients. Food with rich spice components is gaining recognition as healthy food, because each spice contains many bioactive compounds and has health-promoting potentials, such as anti-inflammation, anti-allergy, and anti-obesity. Hence, the anti-inflammatory potential of rendang seasoning water extract (RSE) was elucidated in this experiment. RSE inhibited nitric oxide, IL-6, and TNF-α production of RAW264.7 cells and P-mac (peritoneal macrophages) with lipopolysaccharide (LPS)-stimulated by suppressing the gene expression levels in a dose-dependent manner. Moreover, inhibition of p38, ERK and JNK as part of mitogen-activated protein (MAP) kinase pathways result in down regulation of RSE, and also translocation of NF-κB to the nucleus from the cytosol. Water extracts of six spices contained in rendang such as clove, cinnamon, white pepper, garlic, red chili, and ginger suppressed cytokines IL-6 and TNF-α production by RAW264.7 cells with LPS-stimulated. It was suggested that the anti-inflammatory effect of rendang is contributed by the anti-inflammation substances in its spice components. Overall findings indicated that rendang has the potential to contribute to anti-inflammation.
Immunostimulatory effect of ikan peda (fermented Rastrelliger sp.) water extract on IgM production by HB4C5 cells Anindita, Michaela Maria Kanya; Putra, Agus Budiawan Naro; Sugahara, Takuya
Indonesian Journal of Life Sciences 2019: IJLS Vol 01 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.91 KB) | DOI: 10.54250/ijls.v1i1.12

Abstract

Ikan peda is one of Indonesia’s traditional fermented food products. It uses mackerel fish (Rastrelliger sp.), also known as ikan kembung in Indonesia, as its main ingredient. It is made through fermentation by adding high concentration of salt in order to extend the shelf-life and bring out the desired flavor of the fish. Although fermented foods are known to be beneficial towards health, fewer studies have been reported regarding the actual health promoting potential of Indonesian fermented foods, especially ikan peda. Thus, the immunostimulatory effects of ikan peda extract were examined. Water-extract of ikan peda was tested to human-human hybridoma HB4C5 cells. It was found that ikan peda extract stimulates the production of IgM by HB4C5 cells according to ELISA results. Data from real-time RT-PCR result showed that ikan peda extract has the ability to increase IgM gene expression by 3-fold at the highest concentration treatment. Results from the heat and enzyme treatments showed that the active substance contained in the ikan peda extract was expected to be a heat-stable protein. Although, the active substance and the mechanism is yet to be determined, and can be considered for future experiments. Our findings suggest that consumption of ikan peda would contribute to the promotion of health.
Co-Authors Agus Budiawan Naro Putra Anindita, Michaela Maria Kanya Ishida, Momoko Nishi, Kosuke Sellen Gurusmatika