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All Journal Indonesian Journal of Life Sciences
Lumbantobing, Erika
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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Botanical Aspects, Phytochemicals and Health Benefits of Andaliman (Zanthoxylum acanthopodium) Natasutedja, Alfredo Oktavianto; Lumbantobing, Erika; Josephine, Emita; Carol, Lioni; Junaedi, Decky Indrawan; Normasiwi, Suluh; Putra, Agus Budiawan Naro
Indonesian Journal of Life Sciences 2020: IJLS Vol 02 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.305 KB) | DOI: 10.54250/ijls.v2i1.32

Abstract

Andaliman (Zanthoxylum acanthopodium) is a specialty spice widely found in the Provinces of North Sumatra and Aceh, Indonesia. The fruit is usually used by Batak people in North Sumatra as a food ingredient to cook Batak’s cuisine such as arsik, tombur, and naniura. It is also used as one of the ingredients to make Indonesian spicy sauce called sambal. Andaliman fruit is reported to eliminate the undesirable smell in fish and raw meat. Moreover, it could also reduce total volatile base nitrogen content in fish which helps to prevent spoilage. Furthermore, andaliman has been reported to contain bioactive compounds which act as antioxidant, antimicrobial, anti-inflammatory, anti-aging, anti-acne, and anti-halitosis effects. This review focuses on the botanical aspects of and health potential exhibited by andaliman.
The Influence of Macronutrient Intake towards Intestinal Mucus Production Rimba, Phoebe Anadita; Lumbantobing, Erika; Carol, Lioni; Rahardja, Ritchie
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v4i2.141

Abstract

Intestinal mucus layer plays a crucial role in protecting the epithelium layer and acts as a barrier to separate the epithelium layer from pathogenic microorganisms. The mucus is synthesized by the goblet cells located in the epithelium layer. The production of mucus inside the goblet cells is regulated by the expression of mucin gene family, such as MUC2 for the mucus production in jejunum, ileum, and colon. Recent studies had suggested the influence of macronutrient intake, such as carbohydrate and fat, in mucus production. High fiber diet and resistant starch consumption were found to positively affect mucus production through upregulating mucin gene expression. Meanwhile, high saturated fat diet was found to negatively affect mucus production by promoting ER stress and downregulating epithelial differentiation transcription factor (KLF4). Nonetheless, a low saturated fat diet was found to upregulate mucin expression. Unsaturated fat diet (oleic acid, linoleic acid, EPA, and DHA), on the other hand, decreased mucin expression by disrupting epithelial differentiation transcription factors (HATH1 and TLR4). Studies on the effect of dietary intake on mucus production are still limited, especially in the underlying molecular pathway. Therefore, further research on the molecular pathway on the effect of dietary intake on mucus production needs to be performed.
Co-Authors Agus Budiawan Naro Putra Carol, Lioni Decky Indrawan Junaedi Josephine, Emita Natasutedja, Alfredo Oktavianto Rahardja, Ritchie Rimba, Phoebe Anadita suluh normasiwi, suluh