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All Journal Journal of Functional Food and Nutraceutical
Ishida, Momoko
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Agriculture, Biological Sciences & Forestry Nursing

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Screening of Immunostimulatory Activity from Indonesian Kampung (Gallus domesticus) Egg White Water Extract: in vitro study Mulyani, Rizka; Harmayani, Eni; Nurliyani; Ishida, Momoko; Nishi, Kosuke; Sugahara, Takuya
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
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.v3i1.68

Abstract

The most popular Indonesian native chicken, known as kampung chicken, is maintained under free-range conditions therefore it is prone to high environmental stress. Indonesian native chicken and its product are always regarded as having health benefits compared to commercial chicken by Indonesian society. But there is still limited report regarding Indonesian native chicken and its product. This study focused on screening immunostimulatory activity from Indonesian native chicken egg white using in vitro approaches as a functional food. Indonesian native chicken egg white (NEW) was extracted using distilled water supplemented to human-human hybridoma HB4C5 cells to examine the IgM production stimulating activity using ELISA. The gene expression was also examined using qRT-PCR. The ability of NEW on stimulating immunoglobulin production by mouse splenocytes was analyzed. Commercial egg white water extract (CEW) was used as a comparison. The data were analyzed using One-way ANOVA and continued by using post-hoc analysis using Tukey’s multiple comparison test. The results showed that NEW and CEW modulated IgM production by the HB4C5 cells 8.72-fold and 6.75-fold, respectively, compared to control. NEW stimulated immunoglobulin (Ig) production by the mouse splenocytes higher than CEW. To conclude, NEW provides an immunostimulating activity that can potentially act as a health-promoting food.
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.
Co-Authors Eni Harmayani Mulyani, Rizka Nishi, Kosuke Nurliyani Sellen Gurusmatika Sugahara, Takuya Sugahara, Takuya