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Slamet Supriadi
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Indonesian Journal of Life Sciences LPPM - Indonesia International Institute for Life Sciences (i3L) Jl. Pulomas Barat Kav. 88, Jakarta Timur, 13210 Indonesia
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INDONESIA
Indonesian Journal of Life Sciences
Published by Indonesia International Institute for Life Sciences
ISSN : -     EISSN : 26560682     DOI : http://doi.org/10.54250/ijls
Core Subject : Health, Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology
The Indonesian Journal of Life Sciences (IJLS) is a journal published by Indonesia International Institute for Life Sciences Press (i3L Press). IJLS is a scientific journal contains original research articles, review articles, and short communication covering all aspects in life sciences. This journal provides immediate open access to its content on the principle that making research freely available to the public to support a greater global exchange of knowledge. Readers can view abstracts and download full-text articles (PDF) free at any cost. All manuscripts submitted to the Indonesian Journal of Life Sciences will be screened for plagiarism and blind peer-reviewed to present valuable and authentic findings in life sciences. Authors with original, clearly analyzed, and logically interpreted research result in the scope of food innovation and nutrition, bio-products and services for sustainable society, information technology in life sciences, as well as health and well-being are very welcome to submit their articles. Every article issued to the editorial of the Indonesian Journal of Life Sciences is free of charge including the cost of repairing the article. IJLS is published bianually on March and September. Manuscripts are accepted on a continuous basis and the submisison is opened through the year.
Arjuna Subject : Imunologi dan Mikrobiologi (semua kategori) - Mikrobiologi dan Bioteknologi Terapan
Articles 5 Documents
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Search results for , issue "2021: IJLS Vol 03 No .02" : 5 Documents clear
Phytochemical Screening and Therapeutic Effects of Binahong (Anredera cordifolia (Ten.) Steenis) Leaves Salim, Angeline; Kristanto, Dandy Felix; Subianto, Felicia; Sundah, Janice Evita; Jamaica, Putri Avanny; Angelika, Tiara; Maulida, Nurul Fajry
Indonesian Journal of Life Sciences 2021: IJLS Vol 03 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.721 KB) | DOI: 10.54250/ijls.v3i2.125

Abstract

In this review, the function of secondary metabolites in Binahong (Anredera cordifolia (Ten.) Steenis) leaves were summarized for their therapeutic effects such as antimicrobial activity, anti-inflammatory, wound healing, lowering the blood pressure, and antihyperlipidemic activity as a potential medicinal plant to treat disease. The phytochemical screening of Binahong leaves extracted by using particular solvent showed positive results to the presence of phenolic, steroid, terpenoid, alkaloid, and saponin compounds contained in the extract. The antimicrobial activity is able to disrupt cell membrane activity and inhibit bacterial growth, meanwhile anti-inflammatory ability is able to decrease anti-inflammatory agents level. It also decreases blood pressure by regulation of lipid metabolites, reduction of peripheral resistance, and upregulation of nitric oxide activity. The ethanolic extract of Binahong leaves can reduce fat deposits or layers in the endothelial cells, cholesterol, triglycerides, and low-density lipoprotein (LDL) cholesterol levels, and decrease the levels of malondialdehyde (MDA formation) from the lipid peroxidation to prevent hyperlipidemia and heart disease.
The Stability of Phycocyanin, Phycoerythrin, and Astaxanthin from Algae Towards Temperature, pH, Light, and Oxygen as a Commercial Natural Food Colorant Goyudianto, Bryan Ashley; Meliana, Catarina; Muliani, Debby; J, Jeslin; Sadeli, Yohana Elma; Ratnasari, Nanda Rizqia Pradana
Indonesian Journal of Life Sciences 2021: IJLS Vol 03 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.757 KB) | DOI: 10.54250/ijls.v3i2.126

Abstract

Nowadays, food industries are exploring more about naturally-derived colorants. Algae is proposed to be an excellent alternative source for natural colorants as it needs lesser biomass. Phycocyanin, phycoerythrin, and astaxanthin are commercially used blue-green, red, and red-orange algae-sourced pigments due to their high protein yield, health benefits, and ease of extractions methods. A literature survey conducted using Google Scholar and ScienceDirect database with inclusion and exclusion criteria gained 44 papers used as primary references to assess those algae pigments' stability towards temperature, pH, light, and oxygen for food applications. Low pH levels and addition of preservatives (sugar, citric acid) or polyhydric alcohols enhance phycocyanin range of stability (pH of 5–6 and >40oC with pH >5 or <3). Phycoerythrin’s stability at -20 to 4°C and neutral pH is improved by adding additives (citric acid, benzoic acid) or nanofibers, cross-linking method, complex formation, and microencapsulation. Phycocyanin and phycoerythrin’s light stability depend on the light’s composition, quality, and quantity; hence, utilization of dark-colored packaging to prevent light exposure is done. Astaxanthin’s instability towards light exposure (causing photoexcitation), temperature of >30°C, and pH of >4 can be solved through chitosan solution coating and microencapsulation using various wall materials and complex formation. Phycocyanin is unaffected against oxygen (unlike phycoerythrin and astaxanthin), yet all of them exert antioxidant properties. Therefore, the inconsistency of these colorants’ stability depending on food processing conditions demand further development through research to widen their commercial food applications.
Food Innovation: Fungi and Vegetables Potential as A Healthy and Sustainable Meat Substitute Muliani, Debby; Nathania, Evelyn Adela; J, Jeslin; Jayanti, Yasmin Nadira; Hadrian, Edwin
Indonesian Journal of Life Sciences 2021: IJLS Vol 03 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.218 KB) | DOI: 10.54250/ijls.v3i2.127

Abstract

One of the factor-driven global environmental concerns and health issues is excessive meat production and consumption. The popularity of meat substitutes for the benefit of sustainability and well-being has been increasing. This review highlights the health benefits, sustainability, and sensorial properties of plant-based materials as meat substitutes. Each of the materials has its advantages and disadvantages. Mushrooms, mycoprotein, soy, TVP, and seitan have a high potential to become a healthier and more sustainable meat alternative. However, there are some challenges, such as mushrooms' wide variety, mycoprotein production cost, beany and grainy nodes of soy-based products, increased seitan production that negatively impacts the environment, and low protein content of jackfruit. Nuts, cauliflower, potato, and eggplant require significant sensory improvement to mimic meat characteristics despite their environmental advantages. Moreover, their protein content and quality are low. On the other hand, Cottonseed proteins contain toxic gossypol, and research on their sustainability and nutritional value is limited. For legumes and lentils, their processing reduces some nutritional components and their taste and texture from meat. Overall, these fungi and vegetables possess great potential as meat substitutes due to their high nutritive value, workable sensorial properties, and good sustainability compared to conventional meat despite having their challenges to become potential plant-based meat products.
The Perception of Undergraduate Students in Jakarta on the Consumption of Cultured Meat Virginia, Jeslin Audrey; Widjojo, Clara Ayu; Inaray, Ivetta Izhora; Ratnasari, Nanda Rizqia Pradana
Indonesian Journal of Life Sciences 2021: IJLS Vol 03 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v3i2.144

Abstract

Cultured meat, which is meat produced by cell culture, is forecasted to be a prominent solution for the growing meat demand. While startups have been established and cultured meat has been marketed in other countries, research about consumer perception is still lacking in Indonesia. The objective of this study is to identify and analyze the customer standpoint, specifically among undergraduate students in Jakarta, regarding cultured meat production and consumption through an online survey. It is hypothesized that there is an effect of being an i3L, and, a biology or food-related major undergraduate student to the cultured meat consumption acceptance. Moreover, it is predicted that there will be a positive change in cultured meat consumption acceptance after watching an educational video included in the survey. Especially, from the group of vegetarians who are motivated to support animal welfare (i.e. No killing of animals) and improve environmental conditions (i.e. Reduce carbon emission). The results showed that study majors and vegetarian status was not significantly correlated with cultured meat acceptance. Nonetheless, previous knowledge about cultured meat positively affects the acceptance. Moreover, the educational video was able to increase the participants’ acceptance. This implies that awareness raising activities, such as advertisements and campaigns, would be effective.
Systematic Review of the Anti-Cancer Activity of Green Tea (Camellia sinensis)-Derived Compounds in Breast Cancer In Vitro Susilo, Felicia Edgina; Surjaputra, Ilsa Valentina; Boentoro, Silvia Apriliani; Ariela, Yovita; Sulistyo, Bobby Prabowo
Indonesian Journal of Life Sciences 2021: IJLS Vol 03 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v3i2.145

Abstract

Breast cancer is the most common type of cancer occurring in women with increasing prevalence in these past few years. Although many targeted therapies have been developed to increase the specificity of the treatment, many patients still suffer from cancer resistance and relapse. Green tea, a common beverage derived from natural plants, has been shown to induce chemopreventive effects and exhibit anti-cancer activity through its catechins and polyphenols content. The main well-known compound that induces these effects is epigallocatechin-3-gallate (EGCG). Green tea also contains other naturally occurring compounds such as catechin (C), epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and others. In this study, we assessed and compared the anti-cancer activity of these green tea-derived compounds towards different types of breast cancer cell lines. A total of 15 original research papers from PubMed, Google Scholar, and DOAJ databases were collected and evaluated for the data extraction. The results showed that EGCG was the most potent compound in green tea that was able to reduce cell viability, wound closure, and induce apoptosis even in highly aggressive MDA-MB-231 and lower grade MCF-7 cell lines with ranging concentration. The second potent compound was ECG, followed by EGC and EC that exhibited intermediate effects. Lastly, catechin was shown to have the lowest anti-cancer activity among all other compounds. Flavonols were also shown to exert cytotoxic effects toward breast cancer cells. Moreover, further study is needed to discover the exact mechanism of each compound and determine its relationship toward different types of breast cancer cell lines.

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