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Applications and Implications from Epigallo Catechin Gallate (EGCG) in Green Tea Fahmi, Aliyah; Syukur, Sumaryati; Chaidir, Zulkarnain; Melia, Sri
Journal of Midwifery and Nursing Vol. 6 No. 1 (2024): January: Health Science
Publisher : Institute Of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jmn.v6i1.4287

Epigallo catechin gallate (EGCG), a catechin bioactive component found in green tea, has been used widely as a popular beverage in Asian nations for centuries. According to a summary of five years’ worth of recent papers, EGCG has a wide range of positive benefits including anticancer, anti-cholesterol, cardiovascular agent, anti-virus, antioxidant, and adjuvant treatment agent. The purpose of this literature review is to get more knowledge on EGCG, the most prevalent catechin derivative found in green tea. A substance with significant antioxidant capabilities, EGCG has a wide range of applications. However, EGCG also has a number of drawbacks in addition to its benefits, such as low stability, poor absorption, and the requirement for a daily intake restriction because it acts as a pro-oxidant and can be harmful if consumed in excess. As a result, authors attempt to mitigate undesirable effects and discover a way to maximize EGCG benefits through additional study that serves as research material. Furthermore, we are becoming research subjects in order to against the negative effects of EGCG, such as how to use probiotics to boost the absorption of EGCG during digestion.

Probiotic-rich fermented milk from Lactiplantibacillus plantarum IIA-1A5: Effects on pregnancy health in the animal model Sukma, Ade; Suharto, El LS.; Melia, Sri; Juliyarsi, Indri; Vebriyanti, Ely; Fitria, Najmiatul; Rahmadian, Yudi; Hajrawati, Hajrawati; Arief, Irma I.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1052

Previous studies of Lactiplantibacillus plantarum IIA-1A5 have shown its potential as a probiotic in modulating gut microbiota and providing health benefits; however, its effects during pregnancy remain underexplored. The aim of this study was to assess the safety of fermented milk enriched with L. plantarum IIA-IA5 in pregnant mice. An experimental study was conducted at Universitas Andalas, Padang, Indonesia. Two groups of pregnant mice (Mus musculus L.) were used, each with six mice. The control group received sterilized milk (10 mL/kg body weight (BW)), while the intervention group was given fermented milk containing L. plantarum IIA-1A5 (107 colony forming unit (CFU)/mL). The evaluated outcomes included maternal weight changes, fetal counts and measurements, and assessments of fetal morphology and skeletal development. Results indicated that the morphology of fetuses showed no significant differences between the control and intervention groups; both groups demonstrated normal development with no detected resorption sites, growth retardation, or hemorrhage. For skeletal development, both groups had the same bone counts, including frontal, parietal, intraparietal, exoccipital, supraoccipital, nasal, pre-maxilla, mandibular, thoracal, lumbar, sternum, and extremities. This study highlights that L. plantarum IIA-1A5-enriched fermented milk was safe, as no significant morphological or bone developmental abnormalities were observed, indicating its potential as a dietary supplement to support pregnancy health. However, further studies involving larger sample sizes may be needed to provide a more comprehensive assessment of its outcomes and safety.

The Potential and Mechanism of Probiotic as an Immunomodulator In Improving the Immune System to Support Body Health: A Review Supadil, Doni; Melia, Sri; Juliyarsi, Indri; Sukma, Ade
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p96-113.2024

Functional food is growing along with the increasing public awareness of body health. One of them is a probiotic functional food. Probiotics according to WHO/FHO (2001) are microorganisms added to products that will benefit the health of the body if consumed sufficiently, namely 106-108 CFU/ml. Probiotics have benefits in the digestive tract, on the other hand, probiotics need nutrients for their development, namely prebiotics which are expected to change the intestinal microflora and maintain balance in the gut. Probiotics have many benefits for the health of the body, one of which is to improve the immune system. Probiotics will interact with intestinal epithelial cells and be recognized by dendrites then produce IL-12 (Interleukin-12) and IFNγ (Inferon γ) by IDC (Interstitial Dendritic Cell) which can modulate the immune response system. The secretion of IFNγ (Inferon γ) by IDC proinflammatory cytokines has a dual function where IFNγ (Inferon γ) and IL-12 (Interleukin-12) circulate in the bloodstream to reach the epithelium and help alveolar macrophages and NK (Natural Killer) cells kill VR. Then pro-inflammatory cytokines IFNγ (Inferon γ) and IL-12 (Interleukin-12) secreted in the gut ecosystem after colonizing some probiotic strains help the immune system for specific Th1/Th17 (T helper cell) immune response. in addition, dendrite 4 cells will secrete IL-17 (Interleukin-17) which enhances the innate immune response. Probiotics can help B lymphocytes differentiate into plasma cells that can secrete specific immunoglobulin A. Some bacteria that can improve the immune system are Lactobacillus casei L431, Lactobacillus rhamnosus GG, Bifidobacterium longum Subsp Infantis R0033, Pediococcus acidilactici DS1, Lactobacillus plantarum HD02 and many more. In the future, probiotics can be developed as immunotherapy and other diseases such as cancer to improve the quality of human life.

Physical, chemical characteristics and antioxidant activity of edible film whey with the addition of telang flowers extract (Clitoria ternatea .L) Nabila, Syifa; Juliyarsi, Indri; Melia, Sri
Journal of Nutrition Science Vol 5, No 2 (2024): November, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i2.8188

This study aims to obtain the effect of adding telang flower extract (Clitoria ternatea. L) on the edible whey film's physical and chemical properties and antioxidant activity. This research uses a randomised design group of 4 treatments and five working groups. Conducted on antioxidant activity and physical characteristics. The study's results obtained edible whey film with telang flower extract was 0.14 mm, moisture content of 16.14%, solubility time of 45.60 seconds, and water vapor transmission rate of 3.72 g/m2. day, met the standards of JIS 2019. has the highest B*(bluish) color test value of 6.50 and average antioxidant activity of 17.60% to 49.60%. Based on the research results, it can be concluded that adding telang flower extract (Clitoria ternatea L.) can act as an antioxidant in edible whey film.

The Effect of Using Katuk Leaves (Sauropus Androgynus (L) Merr) As A Substitute for ZA (Ammonium Sulfate) on the Yield, Thickness, Color, Texture, and Organoleptic of Nata De Whey Akni, Fanny Virya; Melia, Sri; Juliyarsi, Indri
Journal of Nutrition Science Vol 5, No 1 (2024): May, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i1.8387

Utilization of cheese waste, namely whey, is one alternative to increase the added value of whey by processing it into nata de whey. This study aims to determine the effect of using Katuk leaves (Sauropus androgynus (L) Merr) as a substitute for ZA (Ammonium Sulfate) on the yield, thickness, color, texture, and organoleptic of Nata de whey. This study used 8 liters of whey and Katuk leaves (Sauropus androgynus (L) Merr) as much as 600 g. The experimental design used in this study, namely the Randomized Block Design (RBD) with four treatments and five repetitions. The treatment in this study was A = 0.5% ZA, Katuk leaves (B = 5%, C = 10%, and D = 15%). The observed variables were yield, thickness, color, texture, and organoleptic. The results showed that the treatment differed significantly (P<0.05) in yield, thickness, color, texture, and organoleptic. The best treatment result is treatment B with a yield value of 91.94%, thickness of 7.77 mm, lightness (L*) 59.17, greenness (a*) -4.16, yellowness (b*) 7.52, texture 5.25 N/cm2, organoleptic color 3.90, scent 3.58, taste 3.82, texture 3.78.

Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition Wulandari, Afiza; Juliyarsi, Indri; Melia, Sri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.7

This study aims to develop and characterize cheese whey edible film with egg white addition as an environmentally friendly packaging. Whey, a byproduct of the cheese-making process, is rich in nutrients but has not been optimally utilized. This study uses a randomized block design with 4 treatments: no egg white addition (control), and the addition of 1.5%, 3%, and 4.5% egg white, each with 5 repetitions. The results show that the addition of egg white significantly increases the thickness, solubility time, water vapor transmission rate and protein content (p < 0.05) but has no significant effect on water content (p > 0.05). The thickness of the edible film ranges from 0.149 to 0.242 mm, solubility time from 53 to 109 seconds, water vapor transmission rate from 4.91 to 7.04 g/mm²/day, moisture content from 16.85% to 21.10%, protein content from 4.62% to 9.57%, and elongation from 30.55% to 36.90%. Based on research, adding B (1.5%) to egg whites produces the best treatment. This study demonstrates that the combination of whey and egg white can produce edible films with good physical and chemical characteristics, which can be used as an alternative packaging for food products, reducing plastic usage, and increasing the economic value of whey and egg white as waste products.

Physicochemical and Sensory Value of Frozen Egg Tea Drinks with Addition Carboxymethyl Cellulose (CMC) Novia, Deni; Nadira, Diny; Melia, Sri; Rustini, Rini
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.2

Egg tea is a nutritious traditional drink popular in Minangkabau and West Sumatra and outside this area. Drinks usually consumed hot can be frozen to expand marketing, extend shelf life, and enjoy egg tea at low temperatures while maintaining its quality. This research proposed the physicochemical and sensory value of adding carboxymethyl cellulose (CMC) to frozen egg tea drinks. This research used an experimental, completely randomized design of five treatments and four replications. The CMC percentages were used from 0% to 0.8%. The parameters observed in the study were protein content, fat content, total solids, and sensory value. The results of the research showed that the addition of CMC to frozen egg tea drinks had a significant effect (p < 0.05) on protein content, fat content, total solids, and sensory tests (sensory value of texture and overall acceptability) but had no significant effect (p > 0.05) on sensory test for color, taste, and aroma. This research concludes that frozen egg tea drinks with the best CMC percentage was obtained by adding 0.6% CMC with a protein content of 3.09±0.25%, fat content of 1.12±0.02%, total solids of 12.13±0.18%, and a favorable sensory assessment.

The Potential and Mechanism of Probiotic as an Immunomodulator In Improving the Immune System to Support Body Health: A Review Supadil, Doni; Melia, Sri; Juliyarsi, Indri; Sukma, Ade
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p96-113.2024

Functional food is growing along with the increasing public awareness of body health. One of them is a probiotic functional food. Probiotics according to WHO/FHO (2001) are microorganisms added to products that will benefit the health of the body if consumed sufficiently, namely 106-108 CFU/ml. Probiotics have benefits in the digestive tract, on the other hand, probiotics need nutrients for their development, namely prebiotics which are expected to change the intestinal microflora and maintain balance in the gut. Probiotics have many benefits for the health of the body, one of which is to improve the immune system. Probiotics will interact with intestinal epithelial cells and be recognized by dendrites then produce IL-12 (Interleukin-12) and IFNγ (Inferon γ) by IDC (Interstitial Dendritic Cell) which can modulate the immune response system. The secretion of IFNγ (Inferon γ) by IDC proinflammatory cytokines has a dual function where IFNγ (Inferon γ) and IL-12 (Interleukin-12) circulate in the bloodstream to reach the epithelium and help alveolar macrophages and NK (Natural Killer) cells kill VR. Then pro-inflammatory cytokines IFNγ (Inferon γ) and IL-12 (Interleukin-12) secreted in the gut ecosystem after colonizing some probiotic strains help the immune system for specific Th1/Th17 (T helper cell) immune response. in addition, dendrite 4 cells will secrete IL-17 (Interleukin-17) which enhances the innate immune response. Probiotics can help B lymphocytes differentiate into plasma cells that can secrete specific immunoglobulin A. Some bacteria that can improve the immune system are Lactobacillus casei L431, Lactobacillus rhamnosus GG, Bifidobacterium longum Subsp Infantis R0033, Pediococcus acidilactici DS1, Lactobacillus plantarum HD02 and many more. In the future, probiotics can be developed as immunotherapy and other diseases such as cancer to improve the quality of human life.

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