Plant Ingredients Research Articles

Fructus Arctii Mitigates Depressive Disorder via the Let-7e-Modulated Toll-Like Receptor (TLR) Signaling Pathway.

Depressive disorder is a common and serious public health challenge globally. Fructus arctii is a traditional medicinal plant ingredient with diverse pharmacological effects. This study aimed to investigate the therapeutic potential of Fructus arctii in alleviating depressive-like behaviors. We established a chronic unpredictable mild stress (CUMS)-induced depression mouse model to assess the antidepressant effects of Fructus arctii. BV2 cells treated with lipopolysaccharide (LPS) were used to mimic neuronal damage. Behavioral tests, including the sucrose preference test, tail-suspension test, and forced swim test, were conducted to evaluate the impact of Fructus arctii on depressive-like behaviors. Let-7e expression was detected by RT-qPCR, and TLR4 signaling pathway activation was evaluated by western blot analysis, which also assessed the inflammatory response by measuring levels of IL-6, IL-1β, MCP-1, TNF-α, and iNOS. Immunohistological analysis was conducted to detect the expression of microglia markers. Luciferase reporter assays verified the interaction between let-7e and TLR4. Fructus arctii administration effectively alleviated depressive-like behaviors induced by CUMS in mice, as evidenced by improved sucrose preference and reduced immobility time in behavioral tests. Mechanistically, Fructus arctii reversed the CUMS-induced downregulation of let-7e and upregulation of TLR4 and MyD88 protein levels in mice hippocampus tissues. In addition, Fructus arctii suppressed microglial activation and reduced the levels of inflammatory factors by upregulating let-7e. Let-7e was verified to bind to TLR4, thereby negatively regulating its expression. TLR4 overexpression reversed the suppressive effect of let-7e upregulation on inflammatory reactions and microglial activation. Furthermore, intracerebroventricular injection of let-7e agomiR alleviated depressive-like behavior and inhibited microglial activation in vivo. In summary, Fructus arctii mitigates depression by regulating the let-7e/TLR4/MyD88 pathway, offering new insights into potential depression therapies.

Unveiling the Longevity Potential of Natural Phytochemicals: A Comprehensive Review of Active Ingredients in Dietary Plants and Herbs.

Ancient humans used dietary plants and herbs to treat disease and to pursue eternal life. Today, phytochemicals in dietary plants and herbs have been shown to be the active ingredients, some of which have antiaging and longevity-promoting effects. Here, we summarize 210 antiaging phytochemicals in dietary plants and herbs, systematically classify them into 8 groups. We found that all groups of phytochemicals can be categorized into six areas that regulate organism longevity: ROS levels, nutrient sensing network, mitochondria, autophagy, gut microbiota, and lipid metabolism. We review the role of these processes in aging and the molecular mechanism of the health benefits through phytochemical-mediated regulation. Among these, how phytochemicals promote longevity through the gut microbiota and lipid metabolism is rarely highlighted in the field. Our understanding of the mechanisms of phytochemicals based on the above six aspects may provide a theoretical basis for the further development of antiaging drugs and new insights into the promotion of human longevity.

Ekstraksi Komponen Fenolat dari Liang Teh Pontianak Perisa Jahe Secara Partisi

Liang Teh Pontianak (LTP) is one of the beverages traditionally consumed as a functional drink. Liang teh is an herbal drink composed of various plant ingredients including secang stem bark, muje leaves, nanas kerang leaves, oregano leaves, pandan leaves, and lidah buaya mid rib, which known for their medicinal and health benefits. The aim of this study was to identify the phenolic components of ginger-flavored LTP through partition extraction. The plant materials were processed into powder and formulated to a total of 21 grams, consisting of 10 g of muje leaves, 1 g of oregano leaves, 1 g of aloe vera mid rib, 2.5 g of nanas kerang leaves, 4.5 g of secang stem bark, 1 g of pandan leaves, and 1 g of ginger as the tea flavor. The mixture of Liang teh powder then partitioned using various solvents in order of increasing polarity, namely n-hexane, ethyl acetate, ethanol, methanol, 70:30 methanol-water (v/v) mixture, and water. The research results showed that extracts from all solvent types contained alkaloids, phenols, flavonoids, and tannins. The highest yield was obtained from the ethanol extract (6.10±0.35) %, while the highest antioxidant activity was found in the methanol extract (84.43±1.38) %.

Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate

This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.

The Application of Fungi and Their Secondary Metabolites in Aquaculture.

Ensuring sustainability has increasingly become a significant concern not only in aquaculture but in the general agrifood sector. Therefore, it is imperative to investigate pathways to feed substitutes/best practices to enhance aquaculture sustainability. The application of fungi in aquaculture provides innovative methods to enhance the sustainability and productivity of aquaculture. Fungi play numerous roles in aquaculture, including growth, immunity enhancement and disease resistance. They also play a role in bioremediation of waste and bioflocculation. The application of fungi improves the suitability and utilization of terrestrial plant ingredients in aquaculture by reducing the fibre fractions and anti-nutritional factors and increasing the nutrients and mineral contents of plant ingredients. Fungi are good flotation agents and can enhance the buoyancy of aquafeed. Pigments from fungi enhance the colouration of fish fillets, making them more attractive to consumers. This paper, via the relevant literature, explores the multifaceted roles of fungi in aquaculture, emphasizing their potential to transform aquaculture through environmentally friendly and sustainable techniques. The effectiveness of fungi in reducing fibre fractions and enhancing nutrient availability is influenced by the duration of fermentation and the dosage administered, which may differ for various feed ingredients, making it difficult for most aquaculture farmers to apply fungi approximately. Therefore, the most effective dosage and fermentation duration for each feed ingredient should be investigated.

Enhancing the Efficacy of Active Pharmaceutical Ingredients in Medicinal Plants through Nanoformulations: A Promising Field.

This article explores the emerging field of nanomedicine as a drug delivery system, aimed at enhancing the therapeutic efficacy of active pharmaceutical ingredients in medicinal plants. The traditional methods of applying medicinal plants present several limitations, such as low bioavailability, poor solubility, challenges in accurately controlling drug dosage, and inadequate targeting. Nanoformulations represent an innovative approach in drug preparation that employs nanotechnology to produce nanoscale particles or carriers, which are designed to overcome these limitations. Nanoformulations offer distinct advantages, significantly enhancing the solubility and bioavailability of drugs, particularly for the poorly soluble components of medicinal plants. These formulations effectively enhance solubility, thereby facilitating better absorption and utilization by the human body, which in turn improves drug efficacy. Furthermore, nanomedicine enables targeted drug delivery, ensuring precise administration to the lesion site and minimizing side effects on healthy tissues. Additionally, nanoformulations can regulate drug release rates, extend the duration of therapeutic action, and enhance the stability of treatment effects. However, nanoformulations present certain limitations and potential risks; their stability and safety require further investigation, particularly regarding the potential toxicity with long-term use. Nevertheless, nanomaterials demonstrate substantial potential in augmenting the efficacy of active pharmaceutical ingredients in medicinal plants, offering novel approaches and methodologies for their development and application.

Phytotherapy as an alternative approach in oral candidiasis management: A systematic review protocol

Background Conventional antifungal therapies, including topical applications, are effective against oral candidiasis but have limitations such as resistance development and cytotoxicity especially for immunocompromised patients. Phytotherapy presents a promising alternative, offering potential solutions to these challenges. However, despite numerous clinical trials, there is a lack of standardized protocols for phytotherapeutic applications. This systematic review protocol seeks to evaluate the potential of phytotherapy as an alternative treatment for oral candidiasis and compare its efficacy with standard antifungal therapies. Protocol This protocol aims to assess the effectiveness of phytotherapy compared to standard antifungal treatments for oral candidiasis. Initially, controlled descriptors in MeSH terms (e.g., “Candidiasis, Oral,” “Phytotherapy”) and keywords were selected from MEDLINE and combined using Boolean operators (‘AND’, ‘OR’) to create a comprehensive search strategy. Titles and abstracts will be screened by two independent reviewers to select studies that meet the inclusion criteria. The quality and risk of bias of the selected studies will be assessed afterward. Data will be gathered using standardized tools and subsequently synthesized for analysis. Discrepancies between reviewers will be settled through discussion, or, if required, by involving a third reviewer. Discussion Results obtained from this systematic review will describe various natural compounds like essential oils, herbal extracts, and bioactive plant ingredients that exhibit antifungal properties used against oral candidiasis and will evaluate their effectiveness in comparison to standard antifungal treatments. Systematic review registration PROSPERO: CRD42024584029 (Registered on 07/09/2024)

Investigation of the anti-inflammatory and antioxidant properties of cannabis in cosmeceuticals

Biotechnology, as an interdisciplinary scientific field, is crucial in identifying the valuable active ingredients of plants. Their application extends beyond medical and pharmaceutical formulations to encompass cosmetics, in which these natural substances play a significant role. This article aimed to investigate the potential advantages of integrating cannabis-derived compounds into skincare cosmetic formulations. Their therapeutic efficacy on diverse dermatoses was emphasised. The diverse applications of cannabinoids and terpenes in cosmetic formulations were also examined. Scientific report analysis confirms the beneficial effects of cannabis-derived compounds, including cannabidiol and seed oil, in enhancing skin health and addressing inflammation and dermatological issues. The potential of cannabis-derived compounds in creating novel and effective cosmeceutical products was emphasised.

Use of plant raw materials in the production of dairy products

Abstract Today, the development of the food industry is aimed at creating balanced products that have beneficial properties for the human body in the long term. As one of these approaches, the use of sprouted plant raw materials (barley grains) in fermented milk products – yoghurts – can be proposed. The proposed plant raw materials have a number of useful properties: total antioxidant activity (136 ± 4) DPPH%, flavonoid content (96 ± 5) %, polyphenols (125 ± 4) %, and also contains a large amount of dietary fiber and minerals. The most effective way is to add the vegetable raw ingredient after the fermentation process and the formation of a product clot. The addition of the plant ingredient was carried out in quantities of 1, 2 and 3%. A direct relationship was noted between the amount of added additive and the degree of syneresis; application in larger quantities partially worsens the syneresis properties of the fermented milk product, and the viscosity of yogurt also slightly decreases. At the same time, a positive effect on the development of microflora of fermented milk products was noted, the presence of Streptococcus thermophilus in the form of mono-, diplo- and streptococcal forms was revealed.

Screening the active ingredients of plants via molecular docking technology and evaluating their ability to reduce skin photoaging.

The active ingredients of plants were screened by molecular docking technology and the result were verified. According to the verification results of molecular docking, the five active ingredients were combined in equal proportions to form a compound drug. In the HaCaT photoaging model, the effects of the compound drug on antioxidant and senescence-associated secretory phenotype (SASP) factors of the NF-κB and MAPK pathways were studied via SOD and MDA kits, DCFH-DA fluorescent probes and ELISA. In the skin photoaging model, the effects of the compound drug on antioxidants and the SASP factors of the NF-κB and MAPK pathways were studied via SOD, MDA, and CAT kits and ELISA. The results revealed that the compound drug increased SOD activity, decreased the MDA content and intracellular ROS, inhibited IL-6 in the NF-κB pathway, and inhibited MMP-1 and collagen I in the MAPK pathway. The results of HE, Masson and Victoria blue skin staining revealed that the compound drug inhibited abnormal thickening of the epidermis, abnormal breaking and accumulation of collagen fibers and elastic fibers, and maintained their orderly arrangement. Moreover, the results revealed that the compound drug increased SOD, CAT and collagen I, and reduced the MDA content, the SASP factors IL-6 and TNF-α of the NF-κB pathway, and the SASP factors MMP-1 of the MAPK pathway. The above results indicate that the active ingredients of the compound drug screened by molecular docking have the potential to reduce skin photoaging.

Peperomia pellucida's Ingredients, Antioxidant Properties, and Safe Usage as Food and Herbal Medicine.

Peperomia pellucida (L.) Kunth has traditionally been used as a vegetable and herbal medicine in certain countries, though its safety remains uncertain. In this study, we investigated the plant's ingredients, volatile compounds, antioxidative activities, and toxicity in Drosophila and mice. The results revealed that P. pellucida contains volatile substances that give it a unique flavor, making it suitable for consumption and rich in antioxidant compounds, such as polyphenols, tannins, flavonoids, saponins, alkaloids, and terpenoids. The total phenolic content (TPC) and total flavonoid content (TFC) of the plant extract were 273.33 ± 4.91 mg gallic acid equivalents/g extract and 199.8 ± 0.346 mg quercetin equivalents/g extract, respectively. The remarkable antioxidative properties of the plant extract were demonstrated by nearly doubling the lifespan of Drosophila against oxidative stress. Moreover, the extract did not cause any acute or chronic toxicity in mice after being fed the plant, as indicated by the normal blood parameters and the absence of hepatic shape damage or impaired function. In light of these findings, P. pellucida is deemed safe for consumption and its bioactive ingredients can be extracted to create functional foods and pharmaceuticals.

Occurrence and Removal Efficiency of Active Pharmaceutical Ingredients (APIs) in Wastewater Treatment Plants: A Systematic Review from Southeast Asia

Occurrence and Removal Efficiency of Active Pharmaceutical Ingredients (APIs) in Wastewater Treatment Plants: A Systematic Review from Southeast Asia

PSII-19 Effect of dietary supplementation of xylanase alone or combination of xylanase and β-glucanase on growth performance and intestinal measurements in broiler chickens

Abstract Poultry feeds primarily comprise plant ingredients such as cereal grains and cereal by-products that are high in non-starch polysaccharides (NSPs). However, poultry has limited digestive enzymes to efficiently utilize NSPs, and therefore, exogenous NSP-degrading enzymes (NSPase) are typically supplemented to poultry diets. Xylanase is the most widely used as NSPase in poultry diets because xylanase degrades arabinoxylans which is in increased amounts in most feed grains like corn and wheat, thereby improving dietary nutrient utilization and subsequent productive performance. β-glucanase is another potential exogenous NSPase used to degrade β-glucans present in plant ingredients. Although the benefits of dietary xylanase are well-documented, limited information regarding effects of dietary xylanase and β-glucanase complex is available. Therefore, this study aimed to investigate the effect of dietary supplementation of xylanase alone or combination of xylanase and β-glucanase on growth performance and intestinal measurements in broiler chickens. A total of four hundred 8-d-old male and female Ross 308 broiler chicks were randomly allotted to 1 of 4 dietary treatments with 10 replicates. Each replicate had 5 male and 5 female birds. Dietary treatments included a positive control (PC) diet with adequate energy and nutrients, a negative control (NC) diet with high NSP-containing ingredients and less AMEn by 100 kcal/kg than PC diet, and 2 NC-based diets supplemented with 0.1% xylanase (4,000,000 units/kg) or 0.1% xylanase-glucanase complex (4,000,000 units/kg xylanase and 2,000,000 units/kg β-glucanase). The experiment lasted for 28 d. For intestinal measurements including jejunal morphology and ileal digesta viscosity, 1 male chicken per replicate was selected based on the body weight at the end of the experiment. Results indicated that birds fed PC diets had less (P < 0.05) FCR than those fed NC diets (Table 1). Birds fed diets supplemented with xylanase alone or combination of xylanase and β-glucanase had also less (P < 0.05) FCR than those fed NC diets. No difference in FCR was observed between birds fed PC diets and those fed diets supplemented with xylanase alone or combination of xylanase and β-glucanase. However, dietary treatments had no effects on body weight, body weight gain, and feed intake of broiler chickens. Jejunal villous height to crypt depth ratio (VH:CD) was greater (P < 0.05) for birds fed PC diets or diets supplemented with combination of xylanase and β-glucanase than those fed NC diets (Table 2). Feeding diets supplemented with xylanase alone or combination of xylanase and β-glucanase decreased (P < 0.05) ileal digesta viscosity as compared with feeding NC diets (Table3). In conclusion, feeding high NSP and low energy diets supplemented with either 0.1% xylanase alone or 0.1% xylanase and β-glucanase complex results in similar productive performance of broiler chickens as compared with feeding typical corn-soybean meal-based diets possibly due to improved intestinal structure and decreased digesta viscosity.

High Protein Functional Breads for Sustainable Nutrition: A Futuristic Review

Abstract: Bread is consumed by almost every household worldwide as a dietary staple. Most commercial bread products are made with refined wheat flour and have an incomplete nutritional profile. Refined wheat bread is comparatively lower in protein with an unbalanced amino acid profile and is low in fibre, vitamins, minerals, and phytochemicals. The enrichment of bread to increase nutritional quality and functionality while preserving sensory properties has been a point of interest for decades. Legumes and pulses are nutrient-dense plant ingredients capable of increas-ing and balancing the nutritional value of bread, especially the protein quality. The review aims to explore possible legumes and pulses for bread enrichment and recent developments in the study area, balancing the amino acid profile of bread, the behaviour of legume anti-nutritional factors in bread making, enhancing protein metabolism, associated challenges, and future directions. The Enrichment of bread with legumes and pulses will ensure a high protein intake, a balanced amino acid profile, and additional vitamin, mineral, and phytochemical content compared to refined wheat bread. The development and commercialization of enriched functional bread products will benefit a vast population, especially in developing countries.

Multi-Omics Analyses Uncover the Mechanism Underlying Polyploidization-Enhanced Steviol Glycosides Biosynthesis in Stevia rebaudiana.

Stevia rebaudiana (Bertoni) is a valuable sweetener plant whose sweetness primarily derives from steviol glycosides (SGs), especially rebaudioside A (RA). Polyploidization has the potential to enhance the content of active ingredients in medicinal plants, making this strategy a promising avenue for genetic improvement. However, the underlying regulatory mechanisms that contribute to the fluctuating SGs content between autotetraploid and diploid stevia remain unclear. In this study, we employed metabolic analysis to identify 916 differentially accumulated metabolites (DAMs), with the majority, specifically terpenoids, flavonoids, and lipids, exhibiting upregulation due to polyploidization. Notably, the content of stevia's signature metabolite SGs (including RA, steviolbioside, and rebaudioside C), along with their precursor steviol, increased significantly after polyploidization. Furthermore, a comprehensive analysis of the transcriptome and metabolome revealed that the majority of differentially expressed genes (DEGs) involved in the SG-synthesis pathway (ent-KAH, ent-KS1, UGT73E1, UGT74G1, UGT76G1, UGT85C2, and UGT91D2) were upregulated in autotetraploid stevia, and these DEGs exhibited a positive correlation with the polyploidization-enhanced SGs. Additionally, multi-omics network analysis indicated that several transcription factor families (such as five NACs, four WRKYs, three MYBs, eight bHLHs, and three AP2/ERFs), various transporter genes (four ABC transporters, three triose-phosphate transporters, and two sugar efflux transporters for intercellular exchange), as well as microorganisms (including Ceratobasidium and Flavobacterium) were positively correlated with the accumulation of RA and steviol. Overall, our results indicate the presence of a regulatory circuit orchestrated by polyploidization, which recruits beneficial rhizosphere microbes and modulates the expression of genes associated with SG biosynthesis, ultimately enhancing the SG content in stevia. This finding will provide new insights for promoting the propagation and industrial development of stevia.

Evaluation of dietary yeast derived mannan oligosaccharide for pacific whiteleg shrimp Penaeus vannamei: Effects on growth performance, immune response, hepatopancreas morphology and resilience to infection against Vibrio parahaemolyticus

With trends towards low fishmeal and higher plant ingredient-based diets for shrimp, there is consequently greater demand on feed additives to bolster the protein and nutrient profile quality for achieving more efficiency. Also, there is a need to enhance innate immunity and resilience to infection under intensive shrimp production scenarios. This investigation tested incremental levels 0, 0.2; 0.4; 0.6 and 0.8 % of a commercial yeast cell wall extract mainly comprising β-glucan and mannan oligosaccharides (MOS) (YM, YeaMOS, Angel Yeast, Yichang, Hubei, China) for post-larval shrimp Penaeus vannamei in isonitrogenous and iso-lipidic diets with proteinaceous plant ingredients amounting to 50 % contribution of the diet formulation. After 60 d, growth and feed utilization performance were not significantly affected in shrimp in terms of weight gain or FCR, but due to much higher survival, total biomass in groups of shrimps fed with dietary YM was higher compared to the control treatment. A sequential specific pathogen challenge test with Vibrio parahaemolyticus at final dose of 104 CFU mL−1 resulted in a marked improvement in survival against the control group with much enhancement at the inclusion level of 0.4 % YM (p<0.05). Before challenged, the total haemocyte count (THC) and the relative gene expression of Prophenoloxidase (ProPO) were higher in the group of shrimps fed with YM. Likewise, after infection, the amount of THC and ProPO remained better in the group of shrimps fed with YM. However, the 0.8 % YM treatment did not significantly differ from the control for phagocytic activity and index. The histomorphology condition of the hepatopancreas of shrimp before the infection for all treatments appears normal without significant numbers of hepatopancreatic tubules (T) and epithelial cell vacuoles (V). After pathogen challenge, all shrimp exhibited severe necrotic cell damage and massive sloughing of hepatopancreatic tubule epithelial cells into the lumen. Overall, giving YM as feed additives can improve the shrimp biomass and health, with the use of 0.4 % inclusion levels in practical diets for shrimp P. vannamei become the optimum dose to develop more efficient aquafeed production.

РАЗРАБОТКА ТЕХНОЛОГИИ ФУНКЦИОНАЛЬНЫХ МОЛОЧНЫХ ПРОДУКТОВ СО СПЕЦИЯМИ

The use of dairy products with herbs and spices is an innovative solution in the field of food technology, opening up new opportunities for the development of unique healthy food products, attracting the attention of consumers around the world. The purpose of research is to develop a technology for functional dairy drinks with antioxidant properties based on biologically active substances of plant raw materials, aimed at improving the health and longevity of people for the purpose of potential use in the food industry. The inclusion of turmeric and ginger in the composition of dairy drinks determines a wide range of unique properties, enhancing the biological value, functionality of dairy drinks and expanding the range of products for various groups of the population. The chemical composition of plant ingredients contains a number of active groups of flavonoids and polyphenols with strong antioxidant properties that affect the human body by neutralizing free radicals, enhancing the human immune system and ensuring longevity. The object of the study was milk drinks enriched with biologically active substances of raw materials of plant origin. To achieve the objectives, experimental studies were conducted to develop a recipe for fresh milk drinks with spices and herbs. Based on the results of the examination of experimental samples for physicochemical and organoleptic indicators, the best samples with high quality ratings were established. Recipes for 8 types of functional milk drinks with spices Zdorov'e were developed with a justification for the dose of plant ingredients, the stage of their introduction, technological modes of milk pasteurization and features of the preparation of spices for introduction into the milk base were worked out. The data on the shelf life of the new line of fresh milk drinks were obtained. The recommended shelf life is 14 days at a storage temperature of 2 ±1 °C. The new technology does not require specialized equipment, the duration of the technological process is similar to classical technologies.

Comparison of quantity, quality and antibacterial activity of essential oil Mentha longifolia (L.) L. under different traditional and modern extraction methods.

Extraction is the first and most important step in obtaining the effective ingredients of medicinal plants. Mentha longifolia (L.) L. is of considerable economic importance as a natural raw material for the food and pharmaceutical industries. Since the effect of different extraction methods (traditional and modern methods) on the quantity, quality and antimicrobial activity of the essential oil of this plant has not been done simultaneously; the present study was designed for the first time with the aim of identifying the best extraction method in terms of these features. For this purpose, extracting the essential oil of M. longifolia with the methods of hydrodistillation with Clevenger device (HDC), steam distillation with Kaiser device (SDK), simultaneous distillation with a solvent (SDE), hydrodistillation with microwave device (HDM), pretreatment of ultrasonic waves and Clevenger (U+HDC) and supercritical fluid (SF) were performed. Chemical compounds were identified by gas chromatography coupled with mass spectrometer (GC-MS). Antimicrobial activity of essential oils against various clinical microbial strains was evaluated by agar diffusion method and determination of the minimum inhibitory concentration and minimum bactericidal concentration (MIC and MBC). The results showed that the highest and lowest yields of M. longifolia leaf essential oil belonged to HDC (1.6083%) and HDM (0.3416%). The highest number of compounds belonged to SDK essential oil and was equal to 72 compounds (with a relative percentage of 87.13%) and the lowest number of compounds was related to the SF essential oil sample (7 compounds with a relative percentage of 100%). Piperitenone (25.2-41.38%), piperitenone oxide (22.02-0%), pulegone (10.81-0%) and 1,8-cineole (5-35.0%) are the dominant and main components of M. longifolia essential oil were subjected to different extraction methods. Antimicrobial activity results showed that the lowest MIC value belonged to essential oils extracted by HDM, SDK, SDE and U+HDC methods with a value of 1000 μg/mL was observed against Gram-negative bacteria Shigella dysenteriae, which was 5 times weaker than rifampin and 7 times weaker than gentamicin. Therefore, it can be concluded that in terms of efficiency of the HDC method, in terms of the percentage of compounds of the HDM method, and in terms of microbial activity, the SDK, HDM and U+HDC methods performed better.

Nutrisi Seimbang dan Pengolahan Pangan Lokal Untuk Anak

Local food is often fresher and has a higher nutritional content. Local foods have usually adapted to local soil and climate conditions, which makes them easier to grow and process by local people. Local food consumption is often in harmony with the culture and traditions of local communities, which usually have recipes and processing methods that support nutritional balance. The purpose of writing the article is to understand the growth and development of babies and toddlers to grow into healthy children by providing a balanced diet. Community service activities are carried out by professional nurse lecturers who teach community and family nursing courses. Community service together with professional nursing students who are practicing community and family nursing. The counseling and simulation will be held on Friday 12 June 2024 at 09.00 – 12.00 WIB in the Madrasah Marga Jaya room RT 02 RW 05 Kertamaya Village, Bogor City. Local plant ingredients are very useful for maintaining nutritional balance in babies and toddlers. Increasing public interest in using local food ingredients as a source of nutrition requires a multifaceted and integrated approach.

What do phytoliths from pottery cooking vessels represent? Insights from Neolithic Stavroupoli (northern Greece)

The analysis of charred food crust from cooking vessels offers an opportunity to recover and study residues originating from culinary practices, such as phytoliths from cereal-based meals or other plant ingredients, serving as direct evidence of past food preparation and consumption activities. However, the presence of charred food crusts is sporadic in archaeological records, making it challenging to rely solely on them to reconstruct past culinary practices through phytolith analysis. Valuable dietary evidence has also been obtained through the analysis of phytoliths in the sediment adhering to the porous surfaces of ceramic cooking vessels and utensils. However, without the contextual certainty provided by the charred food crust, determining whether the phytoliths recovered from attached sediments represent culinary practices remains a complex task. This paper explores the utility of phytoliths extracted from the sediment attached to the inner walls of cooking vessels for understanding past culinary practices. For this task, phytolith assemblages recovered from charred food crust and the sediment attached to the inner walls of cooking vessels from Neolithic Stavroupoli (ca. 5400–5000 cal. BC) were contrasted to evaluate the similarity between the two assemblages. While this study primarily demonstrates the statistical variation in phytolith assemblages from two distinct sources, the findings offer valuable insights into the feasibility and interpretative value of using phytolith analysis on sediments adhering to cooking vessels to gain insights into past culinary practices, especially in cases where direct food residues, such as charred food crust, are absent.