Total Acid Levels Research Articles

Seasonal effect on the amino acid and fatty acid profiles of Ulva spp. collected from Sepanjang Beach, Yogyakarta, Indonesia

In this study, nutritional composition including amino acid and fatty acid profiles of Ulva spp. from Sepanjang beach, Yogyakarta, Indonesia collected on different seasons were investigated. The result showed that the dry season had a higher level of total amino acid than the rainy season. The presence of complete essential amino acid (EAA) in the rainy and dry seasons was discovered, accounting for 35.88% and 37.51% of the total amino acid, respectively. Flavour amino acids (Glu, Asp, Ala) were prominent in Ulva spp. and reached up to 34.30% of the total amino acid for both seasons. The ratio of essential to non-essential amino acids of Ulva spp. from the dry season was greater and substantially different (p < 0.05) than that of the rainy season. Meanwhile, the sulfur-containing amino acid concentration during the dry season declined to 2.69% from 6.59% of total amino acid in the rainy. As demonstrated by the assessment of fatty acids, saturated fatty acids (SFAs) were more prevalent in Ulva spp. over the dry season, whereas polyunsaturated fatty acids (PUFAs) dominated during the rainy season. Ulva spp. harvested in the dry season had higher polyunsaturated fatty acid (PUFA) content than that of the rainy season. Eicosapentaenoic acid (EPA) was only detected in Ulva spp. from the rainy season, whereas DHA and AA were not detected in both samples. Generally, the amino acid and fatty acid profiles of Ulva spp. correlate with seasonal variations. Overall, the present investigation demonstrates the prospects of under-exploited green seaweed resources from Indonesia to be applied in food industries.

Physicochemical properties and antioxidant activity of Yulingdang jujube (Ziziphus jujuba Mill.) fruit at different stages of maturity

ABSTRACT Ziziphus jujuba cv. Yulingdang (YLD) is a jujube cultivar that has been approved as a new plant cultivar by the State Forestry Administration of China. The physicochemical properties and antioxidant activity of YLD fruit were evaluated at seven stages of maturation, ranging from fruit setting to red ripe. The antioxidant activity of YLD fruit was assessed through total phenolics, total flavonoids, and methods including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate, β-carotene-linoleic acid emulsification method, and reducing power. These measures were observed to decrease gradually as maturation progressed. The study also indicated an increase in total sugar and total acid levels, along with a decrease in moisture, soluble protein, and the sugar-acid ratio during maturation. Understanding this information is essential to fully exploit the commercial potential of YLD fruit.

Improving quality of sea buckthorn juice by high-pressure processing

We treated the non-sterilized (NS) sea buckthorn (SBT) juice by high-pressure processing (HPP, 500 MPa for 5 min) or TP (85 °C for 30 s). Total plate count (TPC), yeast, and mold count were below the detection level (≤10 CFU/mL) in HPP juice during 0–9 d. For TP and NS groups, mold count was not detected in 0–3 d of NS juice and 0–6 d of TP juice; yeast count was undetected only in 0 d of TP juice. The physicochemical properties and levels of total soluble solids (TSS), total acids, and total sugar did not change after two treatments. The contents of vitamin C (Vc, 272.38 ± 8.13 mg/100 mL), total carotenoids (0.36 ± 0.00 mg/100 ml), and total phenols (374.48 ± 2.58 mg GAE/100 ml) were higher in HPP juice. Totally 51 flavor substances were detected in HPP juice. Only 21 volatiles were found in TP juice. For sensory evaluation, the HPP treatment significantly (p < 0.05) improved aroma and, flavor & structure scores. In summary, HPP could effectively control microbial growth and preferably retain volatiles. HPP treatment is desirable for juice production.

Using Grapevine Water Status Measurements for Irrigation Scheduling of Table Grapes - A Review

Water is becoming an increasingly scarce resource, so agriculture competes with urban and industrial needs for water. The production of table grapes with high export potential is the objective of South African producers. Growth, production, ripening aspects and quality parameters of table grapes can potentially be manipulated by means of irrigation. Consequently, it is an important management practice to help ensure economically viable table grape production. The objective for optimum irrigation scheduling should be to combine soil and plant water status measurements to calibrate grapevine water potential against reliable soil water monitoring instruments. Considering previously reported literature, poorer vegetative growth was related to lower levels of leaf water potential (YL). Given that berry size is a crucial aspect for yield as well as quality, it was evident that low levels of water potential can restrict berry development, thereby reducing berry size. Bunch mass was lower where there were lower levels of YL, pre-dawn leaf water potential (YPD) and total diurnal water potential (YTot). Poorer yield was generally related to lower levels of YL experienced throughout the season. However, lower levels of YL in the post-veraison period did not affect grapevine yield. The juice TSS did not respond to levels of YL but juice total titratable acidity (TTA) was related to lower levels of YL. Grape colour was affected where wet soil conditions induced higher levels of YL as well as where dry soil conditions induced lower levels of YL.

Antioxidant activity and characterization of arrowroot (Maranta arundinacea) tuber yogurt

Abstract. Yuningtyas S, Roswiem AP, Azahra D, Alfarabi M. 2023. Antioxidant activity and characterization of arrowroot (Maranta arundinacea) tuber yogurt. Biodiversitas 24: 2850-2854. The main benefit of yogurt is its ability to improve the digestive health tract by enhancing the condition of the intestinal flora and its environment. Nowadays, adding natural ingredients to yogurt is a widely practiced trend towards further increasing its efficacy as a healthy drink. Arrowroot tuber (Maranta arundinacea L.) is a food source with many health benefits and is not yet widely used in Indonesia. Fermentation can increase the health value of a food product compared to existing products. Therefore, the novelty and objective of this study are to produce and characterize arrowroot tuber yogurt using two species of Lactic Acid Bacteria (LAB), Lacticaseibacillus casei and Lactiplantibacillus plantarum. These LAB species are used for yogurt starter and arrowroot tuber as a substrate in the fermentation process. The fermentation process was carried out using a combination of L. plantarum and L. casei (1:1 % (v / v)), L. plantarum 2% (v / v), and L. casei 2% (v / v). The characterization involved determining the pH value, total lactic acid level, total lactic acid bacteria level, and the antioxidant activity of the yogurt, which was assessed using the free radical 2,2-Diphenyl-1-Picrilhydrazyl (DPPH). The result showed that all arrowroot tuber yogurts have antioxidant activity, with the ability to inhibit DPPH by 59.30-86.62%. The arrowroot tuber yogurt had a pH level of 4.29-4.81, total lactic acid of 0.87-0.95%, and total lactic acid bacteria of 7.5×107-7.6×109 CFU/mL, all of which complied with the characteristics of the probiotic drink standard set by the Indonesian National Standard 2981:2009. These findings suggest that arrowroot tuber yogurt has the potential to be developed into a healthy drink.

The Characteristic of the Gastric Secretion After Gastric Cryodenervation and Cryopreserved Placenta Extract Administration

Background. Peptic ulcer is a prevalent gastrointestinal tract disease worldwide. One of the treatment methods for the indicated pathology is trunk gastric cryodenervation (TGC), the feature of which is the preservation of the regenerative potential of n. vagus. Cryopreserved placenta extract (CPE) caught our attention among modern means capable of stimulating regeneration processes. Objective. We are aimed to characterize the state of gastric secretion after TGC and the application of СPE. Methods. TGC was performed by cryoinfusion on the front and back trunks of the abdominal part of n. vagus. Gastric secretion was studied using the H.A. Shay method. Results. On the 30th day after TGC, a statistically significant (p &lt; 0.001) decrease in the total acidity of gastric juice by 33.7% and a decrease (p &lt; 0.01) in the level of free acidity were observed compared to intact animals. Administration of СPE after TGC resulted in a statistically significant (p &lt; 0.001) decrease in total acidity by 24.2 % and a statistically significant (p &lt; 0.001) decrease in free acidity by 48.7% compared to the parameters of intact rats. This led to a statistically significant (p &lt; 0.001) decrease in the "free/bound acidity" ratio compared to the indicator of intact animals (1.4 ± 0.03 RU) which was higher than the similar ratio observed after esomeprazole usage or TGC. Conclusions. Administration of СPE contributed to the partial regeneration of n. vagus, as indicated by an increase in the level of total acidity to 104.1 ± 4.7 RU and a statistically significant (p &lt; 0.001) decrease in the "free/bound acidity" ratio compared to the indicator of intact animals.

Alpine Viticulture and Climate Change: Environmental Resources and Limitations for Grapevine Ripening in Valtellina, Italy.

The effects of the spatial and temporal variability of environmental factors on viticulture are particularly important in mountainous wine regions due to their complex geomorphology. A typical example is Valtellina, an Italian valley in the middle of the Alpine chain known for its wine production. The aim of this work was to assess the effects of the current climatic conditions on Alpine viticultural production by evaluating the relationship between sugar accumulation, acid degradation, and environmental factors. To achieve this objective, a 21-year time series of ripening curves from 15 vineyards (cv Nebbiolo) along the Valtellina wine-growing belt was collected. The ripening curves were then analysed in conjunction with meteorological data to assess the influence of geographical and climatic characteristics, as well as other limiting environmental factors, on grape ripening. Valtellina is currently characterised by a stable warm phase, with yearly precipitation slightly higher than in the past. In this context, the timing of ripening and the level of total acidity are correlated with altitude, temperature, and summer thermal excess. Precipitation shows good correlations with all the maturity indices, so higher precipitation leads to late ripening and higher total acidity. Considering the oenological goal of local wineries, the results suggest that the Alpine area of Valtellina is currently facing favourable environmental conditions, with early development and increased levels of sugar while maintaining good levels of acidity.

Influence of Different Rootstocks on Fruit Quality and Primary and Secondary Metabolites Content of Blood Oranges Cultivars.

Blood oranges have high concentrations of bioactive compounds that are beneficial to health. In Europe, the cultivation of blood oranges is increasing due to their excellent nutritional properties. In Citrus crops, rootstocks play an important role in juice and can increase the content of bioactive compounds. The morphological, qualitative and nutritional parameters were analyzed in cultivars 'Tarocco Ippolito', 'Tarocco Lempso', 'Tarocco Tapi' and 'Tarocco Fondaconuovo' grafted onto Citrus macrophylla and Citrus reshni. 'Tarocco Lempso' grafted onto Citrus macrophylla obtained the highest values of weight (275.78 g), caliber (81.37 mm and 76.79 mm) and juice content (162.11 g). 'Tarocco Tapi' grafted onto Citrus reshni obtained the most interesting qualitative parameters (15.40 °Brix; 12.0 MI). 'Tarocco Lempso' grafted onto Citrus reshni obtained the most intense red juice (a* = 9.61). Overall, the highest concentrations of primary metabolites were in proline, aspartate, citric acid, and sucrose. The results showed that 'Tarocco Ippolito' juice grafted onto Citrus reshni had the highest levels of total hydroxycinnamic acids (263.33 mg L-1), total flavones (449.74 mg L-1) and total anthocyanins (650.42 mg L-1). To conclude, 'Tarocco Lempso' grafted onto Citrus macrophylla obtained the best values of agronomic parameters, and the cultivars grafted onto Citrus reshni obtained significantly higher concentrations in primary and secondary metabolites.

Total soluble solid and titratable acidity in different fruit maturation stages of solanum lycopersicum cv. Micro-Tom and Its mutant iaa9-3 and iaa9-5

Fruit development influences the metabolite contents and then its biological activity; however, such report is still limited in tomato IAA9 mutants. This study aims to evaluate total soluble solid and titratable acidity in several stages of fruit maturation of the mutant micro-tom tomato. The experimental method used is the t-test method with three replications and followed by correlation and principal component analysis. The tested genotype were iaa9-3 and iaa9-5 mutants against WT-MT . Pearson correlation analysis showed that iaa9-3 and iaa9-5 produced higher levels of total soluble solid and titratable acidity in different fruit maturity levels; and the increase of flowering age and all fruit maturity ages, except for the breaker age that was similar to WT-MT tomato.

The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice

To obtain optimal juice-making methods, three pretreatment methods were selected to evaluate their effects on the quality characteristics of jujube juices before and after lactic acid bacteria fermentation. As a result, significant differences between all detected indicators were observed in fermented and unfermented jujube juices following different pretreatment methods. Jujube juices pretreated with hot water soaking (HS) had better color and higher levels of total sugar, reducing sugar and free amino acids than those pretreated with boiling water steeping (BS) and steam steaming (SS). Remarkably, similar tendencies were also found in the corresponding fermented jujube juices. In contrast, higher levels of total acids were found in all-jujube juices pretreated with BS. After lactic acid bacteria fermentation, however, all of the fermented jujube juices pretreated by the HS method displayed the highest total acid levels. As the major volatile components, the total levels of acids in the HS treatment were also significantly higher than those in the other two pretreatments. Sensory evaluation revealed that the fermented jujube juices after BS treatments showed relatively high acceptability among the panelists. These findings demonstrated valuable direction in improving the product quality of fermented jujube juice.

Effects of fermented feed on growth performance, immune organ indices, serum biochemical parameters, cecal odorous compound production, and the microbiota community in broilers

The aim of this study was to explore the effects of dietary fermented feed addition on growth performance, immune organ indices, serum biochemical parameters, cecal odorous compound production, and the bacterial community in broilers. A total of 480 broiler chicks (1-day-old) were randomly assigned to 6 groups, including a basal diet (control group), a basal diet supplemented with 10, 15, 20, and 25% dried fermented feed, and 10% wet fermented feed. Each group contained 8 replicates of 10 chicks each. The results showed that fermentation increased (P < 0.05) the total acid level and the number of Lactobacillus, Yeast, and Bacillus. The 15% dried fermented feed group had an increased (P < 0.05) body weight (BW) than the control, while the 25% dried fermented feed group had the lowest (P < 0.05) BW on 42 d. Compared to the control group, the feed intake (FI) was increased (P < 0.05) in the 10, 15% dried and 10% wet fermented feed groups from 22 to 42 d and from 1 to 42 d. No significant difference (P > 0.05) was observed in feed conversion ratio (FCR) among all groups. Supplementation with fermented feed increased (P < 0.05) the bursa of Fabricius index but not (P > 0.05) the thymus and spleen indices. Compared with the control, the broilers fed fermented feed had increased (P < 0.05) serum total protein, albumin, globulin, IgA, IgG, IgM, lysozyme, complement 3, and complement 4 levels. The cecal concentrations of acetic acid, propionic acid, butyric acid, and lactic acid were increased and the pH values were decreased in the fermented feed groups (P < 0.05). Among the groups, the 15% dried fermented feed group showed the lowest concentrations of skatole and indole in the cecum (P < 0.05). The composition of the cecal microbiota was characterized, in which an increased abundance of Ruminococcaceae, Lactobacillaceae, and unclassified Clostridiales and a decreased abundance of Rikenellaceae, Lachnospiraceae, and Bacteroidaceae were found in the fermented feed groups. Taken together, dietary fermented feed supplementation can improve growth performance, immune organ development, and capacity and decrease cecal odorous compound production, which may be related to the regulation of microbial composition.

The Fortification with Red Dragon Fruit (Hylocereus polyrhizuz) Peel Extract Evaporated with Mae Method Towards the Physic-Chemistry Quality of Symbiotic Yoghurt

This study aims at determining the optimum fortification with red dragon fruit peel extract evaporated with MAE method towards the physicchemistry characteristics of symbiotic yogurt. The research object is symbiotic yogurt made of pasteurized fresh milk, red dragon fruit peel extract evaporated with Microwave Assisted Extraction (MAE) method and evaporated with rotary vacuum evaporator, and yoghurt starter containing lactic acid bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus (1:1). The study employs an experiment with Complete Random Design in four treatments including without fortification with red dragon fruit peel extract (P0) and with fortification with red dragon fruit peel extract at 10% (P1), 20% (P2), and 30% (P3) (v/v) with three replications. The variables to be analyzed include physical quality (pH, viscosity, syneresis), color (L*, a*, b*) and chemical quality (acid total, lipid and protein level). The data were analyzed using Analysis of Variance (ANOVA). If there was a difference, the analysis would be continued using Duncan multiple Range Test. The result indicates that the fortification with red dragon fruit peel extract shows significant differences on the pH level (P&lt;0,05), viscosity (P&lt;0,01), syneresis, color (L*, a*, b*) and chemical quality of symbiotic yoghurt. Fortification with red dragon fruit peel extract reduces the pH level and syneresis while it increases viscosity, total acid and protein level because of the fiber content i. e. pectin which functions as a stabilizer. Moreover, it also decreases the lipid profile and increases the turbidity (L*, b* and a*) values. It is concluded that the optimum fortification of 20% with red dragon fruit peel extract evaporated using MAE method results in symbiotic yoghurt observed from its physic-chemistry quality.

The Addition of Red Dragon Fruit and Lemon Peels for the Improvement of Fermented Beverage Products

Coconut water is part of the coconut fruit, that has bioactive compounds that are thought to own high inhibitor activity to the presence of tannin compounds. However, this compound is antinutritional because it can interfere with macromolecule out there within the body. Considering chance of tannins, these parts are often reduced by fermentation techniques using lactic acid bacteria. This analysis aims to review the addition of dragon fruit and lemon peels in fermentation coconut water using lactic acid bacteria in order to reduce tannin levels and its potential capability as antioxidants. Coconut water fermented drink was prepared by fermentation technique using lactic acid bacteria with the addition of variations in mass of dragon fruit peel and lemon peel consisting of 5 treatments. The optimum conditions for fermentation of coconut water were determined from the decrease in tannin levels, total acid, and the highest total lactic acid bacteria. The optimum conditions for fermentation of coconut water were then tested using an HPLC instrument. Finally, the antioxidantactivity was tested using the FRAP (Ferric Reducing Antioxidant Power) method. The results showed that the addition of dragon fruit and lemon peels in fermented coconut water can reduce tannin levels, can increase total acid levels and the number of lactic acid bacteria formed in coconut water fermented drinks. The best proportion was obtained in the treatment of rasio of mass 1:2 resulted in the highest decrease in tannin content of 83.94 mg/100 g followed by a total acid value of 1.13% and the number of lactic acid bacteria was 8.4 × 107 CFU/mL. The HPLC chromatogram showed that fermented coconut water using lactic acid bacteria contained organic acid compounds such as lactic acid, acetic acid, and ascorbic acid. The highest antioxidant activity test was 82.37 mmgAAE/g. This study confirmed that the addition of dragon fruit and lemon peels affected the degradation of tannins and increased antioxidant activity during coconut water fermentation using lactic acid bacteria.

Optimization of olive leaves' thin layer, intermittent near-infrared-drying

The study aimed to examine the effect of intermittent near-infrared radiation on the quality of olive leaves (OLs) -spread as a thin layer- upon drying using response surface methodology. Temperature and time were selected as independent variables and color, total phenol, flavonoid content, antioxidant activity (DPPH●, CUPRAC assays), the concentration of oleuropein, verbascoside, luteolin-7-O-glucoside and triterpenic acids (oleanolic and maslinic) were used as dependent variables. A statistical model was found for greenness (a*), total phenol content, and antioxidant activity (CUPRAC assay), which were favored upon heating for short time at high temperature. The optimal conditions (116 °C, 3 min) were compared with freeze-drying and oven-drying (120 °C, for 3 and, 12 min). Infrared-drying was faster and superior regarding OLs greenness and oleuropein level compared to oven-drying. Freeze-drying was generally inferior and of equal performance to the two thermal techniques only regarding total flavonoid and triterpenic acid levels. Industrial relevanceThe interest in the exploitation of OLs as a source of bioactive compounds for Pharmaceutical, Food, and Feed applications is continuously growing. Drying is a key step to producing material of high quality. Since conventional approaches can be long-lasting or energy-consuming due to the slow heat transfer there is a need to seek out innovative techniques that can be fast, therefore, economical, and eco-friendly, but also efficient. Thus, in the present work, the efficiency of intermittent near-infrared radiation in producing dried OLs of high quality is discussed and optimum conditions are provided including evidence for its superiority compared to freeze- and oven-drying.

PHYSICOCHEMICAL AND SENSORY EVALUATION OF ORANGE JUICE ENRICHED WITH SEA BUCKTHORN OR QUINCE JUICE

Background. Orange juice has high taste acceptability among juices offered on the global market. Therefore, it appears to be a very good matrix for transferring functional ingredients. Both sea buckthorn and quince fruits are rich sources of health-promoting ingredients. Incorporating them as an ingredient into other foods to obtain functional foods could be an innovative approach in processing. The purpose of this study was to investigate the effect of the addition of quince or sea buckthorn juice to orange juice on its selected sensory characteristics and physicochemical parameters. The research material consisted of twofruit juices prepared by mixing orange juice and quince or sea buckthorn juice in a volumetric ratio of 4:1. The levels of total extract, pH, total acidity, L-ascorbic acid and antioxidant activity were marked in the juices. In addition, color determination was carried out and sensory analysis was performed. Results and conclusion. The orange juice enriched with sea buckthorn juice had similar antioxidant activity, compared to the orange juice, while its L-ascorbic acid content increased. The resulting juice, however, did not receive the taste and aroma approval of the sensory panel. The addition of quince juice to orange juice did not significantly change the L-ascorbic acid content, but had a positive effect on the value of antioxidant potential. The overall sensory quality of the resulting two-fruit juice was lower, compared to the evaluation of pure orange juice, however, the differences perceived did not exceed 1.4 points. Quince juice can be a valuable component of orange juice-based juice.

Identification of Nutraceuticals and Antioxidant Activity in Low-Cost Broken Rice Varieties

Rice grains are the main crops consumed by more than half of the world’s population. White rice contains carbohydrates, while pigmented rice varieties are more nutritious, with bioactive compounds that can potentially prevent pro-inflammatory diseases like diabetes and hypertension. Broken rice is produced in large quantities as a cheap by-product of milling; however, its nutraceutical contents have not been identified. Therefore, the research aimed to examine four low-cost broken rice varieties’ color values and bioactive compound contents. Kiaw-Ngu glutinous rice (white rice) and brown Jasmine rice 105 were used as control, while Riceberry rice and Sangyod rice represented pigmented rice varieties. Color values were analyzed using the RHS color chart and the CIE L*a*b* color space system. Antioxidant activity was measured using DPPH assay, while total phenolic compounds were determined by the Folin–Ciocalteu’s method. Water-soluble vitamins (B1, 2, and 6) and fat-soluble vitamins (E and -carotene) were determined using HPLC. The analyzed results illustrated that the Riceberry rice had the most potent antioxidant activity (83.45%), followed by Sangyod rice, brown Jasmine rice 105, and Kiaw-Ngu glutinous rice, respectively. Similarly, Riceberry rice contained the highest level of total phenolic acid (236.98 mg gallic acid equivalent (GAE)/g). Vitamin B1 level is highest in the Riceberry rice, while vitamin B2 level was comparably highest in the Riceberry rice and Sangyod rice. However, vitamin B6 was not detectable in any strains of the rice varieties. The Riceberry rice and Sangyod rice also contained vitamin E and β-carotene. In conclusion, pigmented rice grains possess antioxidant activity, phenolic acids, vitamins B1, B2, E, and β-carotene.

Positive effect of Bifidobacterium animalis subsp. lactis VHProbi YB11 in improving gastrointestinal movement of mice having constipation.

The aim of this study was to investigate the effects of Bifidobacterium animalis subsp. lactis VHProbi® YB11 (YB11) on attenuating sucralfate-induced constipation in BALB/c mice. The strain of YB11 exhibited favorable tolerance of simulated gastrointestinal (GI) juice. Only 0.42 Log value declined when the live cells of YB11 were co-incubated with simulated GI juice. Meanwhile, this strain also displayed perfect ability to adhere the intestinal epithelium Caco-2 cells with adhesion index of 18.5. 24 of female mice were randomized into four groups. The normal group (NOR) was fed with a normal diet, whereas the placebo group (PLA), positive group (POS), and probiotic group (PRO) were fed with sucralfate to induce constipation. After first successfully establishing the constipation model, groups NOR and PLA received the oral administration of saline solutions. Meanwhile, the POS and PRO groups were orally administered phenolphthalein and YB11 suspensions, respectively. Several indices, including fecal water content, GI transit time, short-chain fatty acids (SCFAs), intestinal neuropeptides level, and histopathology of colonic tissues, were investigated. Compared with PLA, YB11 had a positive effect in increasing the fecal water content and intestinal peristalsis. Some positive trends, including the acetic and total acids level of fecal samples, and the colonic tissue histopathology, were also observed. Furthermore, YB11 had an ability to upregulate the levels of gut excitatory neuropeptides including motilin, gastrin, and substance P, whereas it downregulated the levels of inhibitory neuropeptides including endothelin-1, somatostatin, and vasoactive intestinal peptide. We conclude that the strain YB11 has a positive impact on improving gastrointestinal mobility and reducing the severity of constipation.

Comparison of physicochemical properties of pollen substitute diet for honey bee (Apis mellifera)

• Group I showed higher total free amino acid contents than Group II and Group III. • Group I showed alike nutrition content to the commercial bee diet. • AIGT + Soytide showed a high level of total free amino acid and organic acid. • AIGT + Soytide showed the highest contents of inorganic ions. Apis mellifera L., a globally important pollinator, is crucial in the maintenance of its colonies due to a variety of stresses. Healthy nutrition is believed to help grow their population and relieve the stressors. We used our-prepared and commercial diets, and the nutrition contents were then analyzed for free sugar, organic acids, free amino acids, inorganic ions, total polyphenols, vitamin C, and the pH. The total free sugar, organic contents, free amino acids, inorganic ions, and total polyphenols were in the range of 228.59 to 661.00, 0.91 to 20.60, 6.52 to 24.36, 10.25 to 27.61, and 1.65 to 10.17 mg/g, respectively. The highest contents of free sugar, organic acids, free amino acids, inorganic ions, and total polyphenols were found in YBNH (661 mg/g), Megabee (20.60 mg/g), Beebread (24.36 mg/g), AIGT + Soytide (27.61 mg/g), and Beebread (10.17 mg/g), respectively. The pH values were maintained at 4.45 to 5.70 among all ten samples. Group I showed the same level of total free sugars (Group II and Group IV), organic acids (Group II), inorganic ions (Group II, Group III, and Group IV), polyphenols (Group II), and pH (Group IV). For the total free amino acids, Group I showed a significantly higher ( P < 0.05) level than that of Group II and Group III. Group I had a comparable nutrition content to the commercial bee diet but had a higher total free amino acid content. High levels of inorganic ions, free amino acids, and organic acids were found in the AIGT + Soytide.

Allopurinol Induction on Histopathological Structure of the Liver in Male Mice (Mus musculus)

Allopurinol is used to reduce total uric acid levels in the body into oxypurinol which can inhibit xanthine oxidase. Allopurinol inhibits the precursors of uric acid formation, xanthine, and hypoxanthine. However, consumption of the drugs can cause side effects on the liver. The aim of the research was to determine the effect of allopurinol induction on the liver histopathology of male mice (Mus musculus) DDY strain. The method used in this research was an experimental design used post-test only that was divided into 4 groups of 4 mice per group. The control group (P0) was given 0.5% Na-CMC, and groups I, II, and III (P1, P2, and P3) were induced by allopurinol at 10 mg/kg BW, 20 mg/kg BW, and 30 mg/kg BW for 14 days. Allopurinol induction was performed by oral gavage. The results of the research showed that treatment with allopurinol caused changes in the mice’s body weight, liver index, liver morphology, and histological structure of the liver tissue, including necrosis, steatosis, leukocyte infiltration, binuclear hepatocytes, hepatocyte swelling, congestion, sinusoid dilatation, and hemorrhage. The level of liver damage increased in line with the dose used. This research indicated that the higher the allopurinol level, the higher the level of alteration in the liver section structure. Long-term use of allopurinol can cause damage to the structure of mice liver (liver toxicity).

Development of a sensitive, multi-assay platform to monitor low levels of HBV DNA and pgRNA in patients with chronic hepatitis B virus infection

HBV cure rates remain low despite prolonged nucleos(t)ide (NrtI) therapy, likely due to persistent residual viral replication and an inability to eliminate covalently closed circular DNA (cccDNA). Therapies with novel mechanisms of action against hepatitis B virus (HBV) are being explored with the goal of achieving sustained off-treatment response and a functional cure without requiring lifelong therapy. Recent studies have indicated that serum HBV DNA levels (a biomarker for viral replication) combined with serum pregenomic RNA (pgRNA) levels (a surrogate for intrahepatic cccDNA transcriptional activity), may provide a better prediction for the risk of liver-related complications. Current HBV DNA assays, such as the COBAS AmpliPrep/COBAS TaqMan HBV test v2.0, quantitate HBV DNA down to 20 IU/mL, but are not able to monitor loss of residual virus in patients on NrtI therapy. There are no commercially available assays approved to detect serum/plasma HBV pgRNA levels. We have developed a multi-assay panel of highly sensitive nucleic acid assays designed to monitor levels of HBV DNA, pgRNA and total nucleic acids (TNA, composite DNA + pgRNA) in clinical specimens and to monitor changes during treatment with new antiviral combination regimens.