Reducing Sugar Levels Research Articles

Potential of Therapeutic Curculigo latifolia Extracts on Alloxan-induced Diabetes in a Male Mus muscullus

Curculigo latifolia is a herbaceous plant that is abundant on the islands of Java, Sumatra and Kalimantan. C. latifolia has not been well explored. The research to determine the phytochemical content of C. latifolia, to analyze the organoleptic sweetness level of C. latifolia fruit and to analyze the anti-diabetic potential of C. latifolia plant extracts on diabetic mice. The study was conducted experimentally using 6 treatment levels and 4 replications. Prior to treatment, mice were induced hyperglycemia using alloxan 150 mg/kg WB were induced subcutaneously. The treatment being tested was oral Ethanol crude extract (ECE) for 28 days with 400 mg/kg WB, namely: G1: oral mineral water; G2: glibenclamide ; G3: ECE leaf; G4: ECE root; G5: ECE fruit and G6: ECE tree. Blood sugar levels were measured at 0, 7, 14, 21 and 28 days after oral ECE. Therefore, respondents stated that after consuming the fruit, they had a sweet-tasting and taste-modifying mineral water with a strength of 82.40 ± 8.36%, but the fruit extract did not show any sweet-tasting and taste-modifying. ANOVA results showed that oral ECE administration had a significant effect low on blood sugar levels. the HSD test was carried out with a 95% confidence level. ECE C. latifolia showed positive results on the tests of flavonoids, phenolics, saponins, alkaloids, triterpenoids and tannins. G4 was effective in reducing sugar levels after short time and G5 for 28 days (long time). C. latifolia have pharmacology effects to lower sugar levels and has taste modifying to sweetness.

The effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust

SummaryA high‐glycaemic index diet can lead to elevated blood glucose levels and chronic diseases. In this study, Dictyophora indusiata powder, oats powder and Polygonatum kingianum powder were substituted for some wheat flour to make pizza crust. The aim was to investigate the effects of the three powders on the chemical composition, physical quality, antioxidant properties, in vitro digestibility of starch and sensory characteristics of pizza crust. The addition of the three powders enhanced the nutritional value of the pizza crust, especially the dried Dictyophora indusiata flour and oats powder were rich in dietary fibre and protein, the three powders also increased the total phenolic content (214%) and antioxidant activity (ABTS+185%, DPPH30.5%) of the pizza crust and improved the shelf‐life of the pizza crust. In addition, the three powders increased the slowly digestible starch (25.9%) and decreased the reducing sugar levels and hydrogenation index, and expected glycaemic index of the pizza crust compared to the control group. The results suggest that the three powders could be used as functional ingredients to enhance the nutritional value and lower the glycaemic index of pizza crusts. This study provides new ideas for the development of nutritious and hypoglycaemic functional bakery products.

Multistep Approach Points to Compounds Responsible for the Biological Activity and Safety of Hydrolates from Nine Lamiaceae Medicinal Plants on Human Skin Fibroblasts.

As byproducts of essential oil distillation, hydrolates are used in natural cosmetics/biomedicine due to their beneficial skin effects. However, data on their safety with relevant biological targets, such as human skin cells, are scarce. Therefore, we have tested nine hydrolates from the Lamiaceae family with skin fibroblasts that are responsible for extracellular collagenous matrix builds. Thyme, oregano, and winter savoury hydrolates showed several times higher total phenolics, which correlated strongly with their radical scavenging and antioxidative capacity; there was no correlation between their viability profiles and the reducing sugar levels. No proteins/peptides were detected. All hydrolates appeared safe for prolonged skin exposure except for 10-fold diluted lavender, which showed cytotoxicity (~20%), as well as rosemary and lavandin (~10%) using viability, DNA synthesis, and cell count testing. Clary sage, oregano, lemon balm, and thyme hydrolates (10-fold diluted) increased fibroblast viability and/or proliferation by 10-30% compared with the control, while their viability remained unaffected by Mentha and winter savoury. In line with the STITCH database, increased viability could be attributed to thymol presence in oregano and thyme hydrolates in lemon balm, which is most likely attributable to neral and geranial. The proliferative effect of clary sage could be supported by alpha-terpineol, not linalool. The major volatile organic compounds (VOCs) associated with cytotoxic effects on fibroblasts were borneol, 1,8-cineole, and terpinene-4-ol. Further research with pure compounds is warranted to confirm the roles of VOCs in the observed effects that are relevant to cosmetic and wound healing aspects.

Production of L-lysine under submerged fermentation by <i>Corynebacterium glutamicum</i> using different agricultural plants leaves

Introduction: This study investigated the production of L-lysine using Corynebacterium glutamicum and various leaf extracts (cassava, palm tree, maize, cowpea, cocoyam, and plantain). The study also explored the activities of amylases and proteases, as well as the levels of total soluble proteins, reducing sugars, glucose, flavonoid and phenolic contents, and pH changes.
 Materials and Methods: Different treatments (extract, boiled extract, extract + C. glutamicum, boiled extract + C. glutamicum) were examined for their effects on L-lysine concentration. Additionally, the activities of amylases and proteases, as well as levels of total soluble proteins, reducing sugars, glucose, flavonoid and phenolic contents, and pH changes, were analyzed.
 Results: Maize leaf extract + C. glutamicum exhibited the highest L-lysine concentration (1.771a±0.1 mg/g), while boiled cassava leaf extract showed the lowest concentration (0.023b±0.1 mg/g). Palm tree leaf extract had significantly higher reducing sugar levels compared to other extracts. Boiled plantain leaf extract fermented by C. glutamicum had the highest total soluble protein level (9.5±0.2 mg/g), while cassava leaf extract had the lowest (2.1±1.2 mg/g).
 Conclusion: Submerged fermentation of leaf extracts using C. glutamicum can be utilized for L-lysine production. The study highlights the influence of different leaf extracts and treatments on L-lysine production, as well as on amylase and protease activities, total soluble protein levels, reducing sugars, glucose, flavonoid and phenolic contents, and pH values. These findings provide valuable insights into the potential application of this approach for lysine production.

Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and inulin compounds have the potential to be developed into functional drinks. The purpose of this study was to evaluate the quality characteristics of carbohydrates in functional drinks FOS and inulin, as well as to determine the level of preference or feasibility of a product so that it can be accepted by panelists (consumers). Method: The research was conducted in two stages. The first stage was the preliminary stage which includes the production of FOS with PDA solid media, extraction of inulin from dahlia tubers, and the formulation of FOS and inulin functional drinks. The second stage was the main research by conducting chemical quality characteristics in the form of reducing sugar content, fructose, sucrose, glucose, inulin, soluble fiber, and organoleptic tests. Results: Based on the observations, several characteristics of the carbohydrate quality of functional drinks based on FOS and inulin were obtained, namely reducing sugar levels ranging from 0.22 to 5.60%. Fructose and sucrose levels of functional drinks based on FOS and inulin ranged from 1-2%, while glucose levels were between 0.1-2%. The levels of inulin and soluble fiber in functional drinks based on FOS and inulin were 55-86% and 2-5%, respectively. Also, the pH value of functional drinks based on FOS and inulin ranged from 5-7. Conclusion: The results of the organoleptic test showed that the best functional drink based on FOS and inulin was in the AD treatment, namely the addition of 7 grams of inulin and 50 ml of fructooligosaccharides.

Uji Aktivitas Antidiabetes Ekstrak Kulit Melinjo (Gnetum gnemon L.) pada Mencit (Mus musculus)

Diabetes is one of a number of diseases that result in too much sugar levels in the blood (high blood glucose), treatment with the example of the drug Glibenclamide can reduce blood sugar levels gradually, so alternative treatment is needed from natural ingredients. One of the natural ingredients that contain chemical compounds Flavonoids, Coumarins, and Triterpenoids, which have activity lowering blood sugar levels. The purpose of this study was to determine the activity of melinjo peel extract against antidiabetes in mice to determine the most effective dose of lowering blood sugar levels in male mice, in this study using this research method using melinjo peel extract (Gnetum gnemon L) with a dose of 200mg/kgBB ,250mg/kgBW and a dose of 42mg/kgBW which aims to determine the effect of melinjo peel extract as a decrease in blood sugar levels in male mice, shows that melinjo peel extract (Gnetum gnemon L.) is the most effective in reducing sugar levels at a dose of 42mg/kgBW, compared with positive control and doses of 28mg/kgBW and 35mg/kgBW. The results of the study concluded that melinjo peel extract (Gnetum gnemon L) in the 28mg/kgBW, 35mg/kgBW and 42mg/kgBW dose groups were the most effective in reducing blood sugar levels. 42 mg/kg body weight. The conclusion is that there is antidiabetic activity in the extra skin of melinjo (Gnetum gnemon L.) both at doses of 28mg/kgBW, 35mg/kgBW and 42mg/kgBW but the most effective for reducing blood sugar levels is at a dose of 42mg/kgBW compared to the positive control. This data is supported by repeated ANOVA test with a significant value of p=0.012 (p>0.05), which means that all groups have significant differences in both the extract and the comparison group used.

Strigolactones repress nodule development and senescence in pea.

Strigolactones are a class of phytohormones that are involved in many different plant developmental processes, including the rhizobium-legume nodule symbiosis. Although both positive and negative effects of strigolactones on the number of nodules have been reported, the influence of strigolactones on nodule development is still unknown. Here, by means of the ramosus (rms) mutants of Pisum sativum (pea) cv Terese, we investigated the impact of strigolactone biosynthesis (rms1 and rms5) and signaling (rms3 and rms4) mutants on nodule growth. The rms mutants had more red, that is, functional, and larger nodules than the wild-type plants. Additionally, the increased nitrogen fixation and senescence zones with consequently reduced meristematic and infection zones indicated that the rms nodules developed faster than the wild-type nodules. An enhanced expression of the nodule zone-specific molecular markers for meristem activity and senescence supported the enlarged, fast maturing nodules. Interestingly, the master nodulation regulator, NODULE INCEPTION, NIN, was strongly induced in nodules of all rms mutants but not prior to inoculation. Determination of sugar levels with both bulk and spatial metabolomics in roots and nodules, respectively, hints at slightly increased malic acid levels early during nodule primordia formation and reduced sugar levels at later stages, possibly the consequence of an increased carbon usage of the enlarged nodules, contributing to the enhanced senescence. Taken together, these results suggest that strigolactones regulate the development of nodules, which is probably mediated through NIN, and available plant sugars.

Effect of Cassava Fermentation on Reducing Sugar and Sucrose Levels: A Preliminary Study of Healthy Snack Development

One of the causes of obesity in Indonesia is poor consumption patterns, especially those high in sugars such as reducing sugar and sucrose. Indonesia's food diversity has the potential to be developed as a solution to obesity problems. The fermentation process is able to change the nutritional value composition, especially in reducing sugar and sucrose as healthy food. This research functioned as a preliminary study in the development of healthy snacks, especially for obesity, in terms of the presence and amount of reducing sugars and sucrose in cassava tape, gathot, and growol. This was carried out in two stages. The first stage was a qualitative analysis to examine the presence of carbohydrates through the Molisch test, Benedict's test, and Iodine test. Reducing sugar and sucrose levels were determined through quantitative testing using Nelson Somogyi with three replications for each sample. The research was conducted for seven months (January-July 2019) located at Universitas Respati Yogyakarta and Chem-mix Pratama Laboratory. Differences in reducing sugar and sucrose levels were tested with One Way ANOVA and continued with the Tukey test. Cassava, cassava tape, gathot, and growol contain monosaccharides and polysaccharides. Growol's reducing sugar content was only 0.32% (the lowest compared to other products, p<0.001) in line with the qualitative test results on Benedict's test. Sucrose levels from lowest to highest were gathot (0.78%), cassava tape (1.47%), growol (2.36%), and cassava (4.77%) (p<0.001). Growol has the potential to be developed as a healthy snack for obesity in terms of reducing sugar and sucrose levels.

EFFECT OF PHYSICO-CHEMICAL POLLUTION OF RIVER DEORANIA ON THE METABOLIC ACTIVITIES OF PREDATORY FISH, CHANNA PUNCTATUS AT DISTRICT BAREILLY (U.P.) INDIA

The present study was aimed at assessing the value of different physicochemical parameters of two sites (i.e. site A is clear and considered a control site while site B is loaded with heavy pollution so it is considered as experimental site) during December 2005-2006 and 2020-2021 in extreme months of different seasons. The analysis showed that the discharge of a major part of domestic wastes of Bareilly City, city refuge, debris, animal and human excreta and industrial effluents, enhanced the pollution load at site B and thereby enhanced the abnormal metabolic activities of fish. Whereas at clear site A the metabolic activities of fish were normal. In the present study, the following parameters i.e. temperature, colour, transparency, dissolved oxygen (DO), free CO2, biochemical oxygen demand (BOD), salinity, total dissolved solids (TDS), level of glycogen, reducing sugar level, total protein level, level of amino acids, activity of alkaline phosphatase and acid phosphatase enzymes were analysed.

STUDY ON CHEMICAL QUALITY AND INHIBITORY EFFICACY OF TRIGONA BEE (Tetragonula clypearis) HONEY FROM BREEDERS IN EAST LOMBOK DISTRICT AGAINST Pseudomonas aeruginosa IN VITRO

Chemical properties and antimicrobial activity of honey can be affected by geographic location. The East Lombok region has varied geographical conditions including mountains and lowlands. The aim of this study was to determine the chemical quality and inhibition activity of trigona honey bee from Breeders in East Lombok District against Pseudomonas aeruginosa in vitro. This study used a completely randomized design (CRD) with one factor, which consisted of 6 (six) locations, namely breeders Dames Damai, Bintang Rinjani, Sukarema, Bebidas, Banjar Sari and Geres. Data were analyzed by ANOVA at a significance level of 5% using Co-Stat software. Significantly different data were further tested with a Honestly Significant Difference (HSD). Data of phytochemical compounds (tannins and flavonoid) were analyzed using a descriptive method. The results showed that trigona honey obtained from 6 breeders in East Lombok had significantly different pH, water content and reducing sugar content. The pH of trigona honey obtained from 6 farms in East Lombok Regency is in the general pH range of trigona honey, which ranges from 2.99 to 3.33. Meanwhile, the water content of trigona honey obtained from 6 farms in East Lombok Regency was very high, namely 27.98 - 41.01% (bb) with very low reducing sugar levels, which only ranged from 25.22 - 30.92%. Therefore, all of these honey samples did not meet the quality standards based on SNI-8664-2018. The antimicrobial activity of trigona honey from 6 breeders in East Lombok showed very strong inhibition against Pseudomonas aeruginosa in vitro because of the flavonoids content.

Kinetics Approach on the Evolution of the Nutritive Properties, Antinutritonal Factors and Free Radical Scavenging Capacity of DPPH during Germination of Two Local Legume Varieties (Phaseolus vulgaris and Vigna unguiculata)

Aims: To improve the processes of pre-treatment of legumes for their nutritional valorization.
 Study Design: Original research.
 Place and Duration of Study: This study took place at the Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Félix Houphouët-Boigny University between February and July 2022.
 Methodology: Red beans and cowpeas purchased on the local market of Adjamé were subjected, after unitary operation of sorting and washing, to a two-factor design of experiment: seed/water ratio and the soaking time, in order to identify the ideal ratio and soaking time to well reduce phytates. Seeds resulting from this pre-treatment were germinated for 72 h and some key nutrient and functional parameters were evaluated.
 Results: The ratio 8/9 and soaking time of 18 hours allowed a maximum reduction of 62 and 66.6% of phytate and 72.83 and 67.48% of tanins in cowpea and red beans, respectively. Protein content of these 72 hours germinated pre-treated seeds decreased very slightly and finally remained at high level of 22.02 and 23.13 g/100 g for cowpea and red bean, while reducing sugar levels increased significantly throughout germination to a maximum of 8.19 and 8.13 mg/100 g. Regarding functional and antioxidant properties, a maximum increase in total polyphenols (49.08 and 68.314 mg/100 g) and total flavonoids (13.75 and 39.67 mg/100 g) was observed after 48 h of germination for cowpea and red beans, respectively. Furthermore, this improvement in phenolic content led to a significant improvement in the free radical scavenging capacity of DPPH of 24.50 and 46.38 %. It should also be noted that the germinated red bean showed better nutritional value than the germinated cowpea. Conclusion: This approach of pre-processing germinated legumes at seed-to-water ratio of 8/9 soaked for 18 hours, providing functional foods with guaranteed nutritional value, appears to be a way to improve local diets.

The effect of coffee skin type and cornstarch concentration on characteristics of jam

Coffee has been the most popular commodity for decades, and an increase in its production also indirectly increases the number of coffee skins. Jam is one of the products obtained from coffee skin, and its properties are determined by the type of raw materials, moisture content, sugar content, acidity, and fillers type. Therefore, this study aims to determine the effect of coffee skin type and cornstarch concentration on jam's characteristics. A two-factor randomized block design was then used with three replications to determine its moisture content, viscosity caffeine content, antioxidant activity, reduced acid level, and acidity. Furthermore, the first factor was the type of coffee skin, which includes cherry husk, cherry pulp, and parchment skin, while the second factor was cornstarch concentrations, namely 5%, 10%, and 15%. The results showed that the two factors examined had a very significant effect on the moisture content, reduced sugar level, caffeine content, antioxidant activity, and viscosity of jam. Meanwhile, the jam produced from coffee cherry pulp with 10% cornstarch concentration had the best characteristics.

Use of Chitosan and Essential Oils as Edible Coating for Sapodilla Fruit (Manilkara zapota)

Sapodilla fruit (Manilkara zapota) is one of the annual tropical fruit plants that have a shelf life of only 3-4 days at room temperature. One way to extend the shelf life of fruit is by coating. Chitosan has an excellent potential to be applied as an edible coating. The addition of essential oils, namely Vanilla and Betel, is expected to improve the characteristics of the edible coating and act as an antimicrobial and antioxidant. This research was conducted to extend the shelf life of Sapodilla fruit using Chitosan, adding Vanilla and Betel as a coating material. This research was arranged in a Completely Randomized Design (CRD) with a single factor design consisting of four treatments with three replications. The treatments included: K0 = Control, K1 = Chitosan, K2 = Chitosan+Vanilla, K3 = Chitosan+Betel. The results showed that using edible coatings can reduce fruit weight loss, maintain vitamin C levels, and lower reduced sugar levels. And did not reveal its effect on the fruit hardness, total titrated acid, and total dissolved solids. Edible coating with Chitosan+Vanilla is the most effective treatment to extend the shelf life of Sapodilla fruit, maintaining a shelf life of seven days.

Late Pruning and Forced Vine Regrowth in Chardonnay and Pinot Noir: Benefits and Drawbacks in the Trento DOC Basin (Italy)

Targeted pruning techniques may have the potential to shift phenological progression in grapevines. These approaches can be useful to escape late frost (after budburst) and to delay ripening, maintaining yield and berry quality under specific environmental scenarios and for targeted oenological aims. In this work we tested a series of pruning methods (late pruning and different forcing approaches to unlock the para-dormant buds) with the primary objective of delaying phenological onset while increasing must quality components in the Trento DOC basin (Italy) over three field seasons either in cv Chardonnay or cv Pinot noir. Delayed pruning shifted the onset of most of the phenological stages by 3 to 10 days with a general increase in must acidity at harvest over two seasons. Forcing techniques, and in particular forcing vine regrowth (i.e., removing primary productivity along with leaves and secondary shoots to force dormant bud growth), substantially reduced yield per vine (p < 0.001) but significantly (p < 0.001) enhanced total acidity and yeast available nitrogen when compared to winter pruning vines in both Chardonnay and Pinot noir. Different spring pruning for unlocking para-dormant buds aimed at double-cropping in 2022 did not yield a secondary harvest potentially due to lack of vigor in the vineyard (Pinot noir) and unfavorable environmental conditions that putatively anticipated bud pre-dormancy. However, reduced sugar levels in the primary productivity bunches of the treated vines were observed, suggesting that early source limitation (e.g., at fruit set) applied via reduced active photosynthetic leaf area may slow down technological ripening even if compensatory behaviors were observed in the treated plants through enhanced stomatal conductance. Our work provides evidence of the potential usefulness of different pruning approaches for manipulating phenological progression and berry ripening dynamics under climate change scenario in the Trento DOC area and suggests a lack of efficacy and specific drawbacks particularly in dry and hot years.

Loss Assessment during Postharvest and Handling of Thai Garlic Used for Processing

Garlic is one of the most economically important crops cultivated and consumed worldwide. The rising demand for garlic in the functional food market is driven by the growing interest in using processed products and supplements for benefits in health and wellbeing. Prior to processing, freshly harvested Thai garlic undergoes six distinct curing procedures; however, the losses and initial quality evaluation of the cured garlics have never been assessed. The research aims to evaluate losses and types of biomass during post-harvest processing using lab scale waste composition and mass–flow analyses, which align with the bio-circular green economic approach. Qualitative process flow diagrams (PFD) of each curing procedure were outlined, and the volume of post-harvest loss and types of biomasses were recorded. The study found that the overall losses during garlic curing were significantly higher than those associated with curing the bulb with root attached and the bulb alone. Moisture loss (>60%) was the greatest type of loss, followed by through biomass during initial and minimal processing. The aerial part accounted for >40% of total biomass loss, while root and skin were variable, depending on whether the initial process was conducted before or after curing. In terms of quality, the study found that the total phenolic and flavonoid content of garlic decreased after curing, and the level of total reducing sugar significantly decreased from the day of harvest. This result can be used as the criterion for handling Thai garlic after harvest. In addition, the biomass produced by postharvest processing can be utilised as a raw material for biorefinery extraction.

Beneficial Synergistic Effect of Supplementation with Combined M. oleifera and L. speciosa Leaf Capsules in Patients with Type 2 Diabetes

Diabetes mellitus is a metabolic non-communicable chronic disease in which the body's ability to process glucose is impaired, resulting in higher blood glucose levels. If not controlled, this disease can lead to severe complications. Various plants with medicinal properties can treat chronic diseases, such as diabetes, due to therapeutically important phytochemicals and bioactive compounds. This study investigated the effect of antidiabetic medicinal plant leaves in controlling blood glucose levels among Wakhi diabetic patients in the Hunza district of Pakistan. The "Wakhis" are an ethnic group living in the remote region of Pakistan. The method used in this study was a placebo-controlled study. Leaf powders of Moringa oleifera and Lagerstroemia speciosa were filled in capsules of 1000 mg each. The antidiabetic potential of the medicinal plants was estimated by performing the biochemical blood profiles of diabetic patients before and after the trial. After the intervention, the level of glycated hemoglobin (HbA1c) reduced from 8.3±1.8 to 7.5±1.2% significantly (P = 0.0401). The fasting blood sugar (FBS) in the intervention group reduced significantly from 191±49 mg/dL to 169±41 mg/dL (P = 0.0041) after the trial. According to the findings of this study, the combined herbal capsules effectively controlled the blood sugar of type 2 diabetic patients. Conclusively, the combination of M. oleifera and L. speciosa have the potential to lower blood sugar levels supplementary to existing regimens. Further investigation is warranted to explore the mechanism resulting in the observed reduction in sugar levels in type 2 diabetic patients.

Diversity of Traditional Fermented Foods: Sucrose and Reducing Sugar Analysis of Various Fermented-Cassava

Cassava and its various fermented products are one of the local foods in Indonesia. The fermentation process can have different effects on food, both in taste and nutritional value. Changes in sucrose and reduced sugar levels during fermentation play a role in determining food effects in various health disorders. This study aims to describe the impact of cassava fermentation on different fermented products (tape, growol, gathot) in terms of sucrose and reducing sugar levels. This observational laboratory research was done through two stages, i.e., qualitative and quantitative analysis. The qualitative analysis examined carbohydrates' presence (monosaccharides, disaccharides, oligosaccharides, polysaccharides) through the Molisch test, Benedict's test, and the Iodine test. Quantitative analysis was carried out to determine sucrose and reducing sugar levels using three replicates with the Nelson-Somogyi test. The research was conducted in January-July 2019 at Universitas Respati Yogyakarta and Chem-mix Pratama Laboratory. The statistical analysis used was One Way Anova at a 5% significance level and continued with the Tukey test. Qualitative tests showed cassava, tape, growol, and gathot contained monosaccharides and polysaccharides. Benedict's test results showed that growol did not have reducing sugars. The quantitative test showed Growol's reducing sugar content was the lowest (0.32%) compared to cassava (0.95%), tape (14.87%), and gathot (11.12%). The highest sucrose content was in cassava (4.77%) followed by growol (2.36%), tape (1.47%), and gathot (0.78%). There were significant differences in sucrose and reducing sugars levels between cassava, tape, growol, and gathot (p<0.001). In conclusion, growol is a fermented food that can be used as a functional food.

Amelioration of cold-induced sweetening in potato by RNAi mediated silencing of StUGPase encoding UDP-glucose pyrophosphorylase.

Cold-induced sweetening (CIS) is an unwanted physiological phenomenon in which reducing sugars (RS) get accumulated in potato (Solanum tuberosum) upon cold storage. High RS content makes potato commercially unsuitable for processing due to the unacceptable brown color in processed products like chips, fries, etc., and the production of a potential carcinogen, acrylamide. UDP-glucose pyrophosphorylase (UGPase) catalyzes the synthesis of UDP-glucose towards the synthesis of sucrose and is also involved in the regulation of CIS in potato. The objective of the present work was RNAi-mediated downregulation of the StUGPase expression level in potato for the development of CIS tolerant potato. Hairpin RNA (hpRNA) gene construct was developed by placing UGPase cDNA fragment in sense and antisense orientation intervened by GBSS intron. Internodal stem explants (cv. Kufri Chipsona-4) were transformed with hpRNA gene construct, and 22 transgenic lines were obtained by PCR screening of putative transformants. Four transgenic lines showed the highest level of RS content reduction following 30 days of cold storage, with reductions in sucrose and RS (glucose & fructose) levels of up to 46% and 57.5%, respectively. Cold stored transgenic potato of these four lines produced acceptable chip colour upon processing. The selected transgenic lines carried two to five copies of the transgene. Northern hybridization revealed an accumulation of siRNA with a concomitant decrease in the StUGPase transcript level in these selected transgenic lines. The present work demonstrates the efficacy of StUGPase silencing in controlling CIS in potato, and the strategy can be employed for the development of CIS tolerant potato varieties.

In vitro digestion and human gut microbiota fermentation of Bletilla striata polysaccharides and oligosaccharides.

Bletilla striata is one of the commonly used traditional Chinese medicine. B. striata polysaccharides (BP) and oligosaccharides (BO) are one of the main components of B. striata, which have been proved to have a variety of biological activities. However, the digestion and fermentation characteristics of BP and BO are still unclear. The study evaluated different prebiotic effects of BP and BO by in vitro simulating digestion and gut microbiota fermentation. The results show that the simulating saliva partly degraded BP, but had no effect on BO. The molecular weights of BP and BO remained basically unchanged in gastric and intestinal digestion. In addition, BP and BO could be rapidly degraded and utilized by gut microbiota. During in vitro fermentation, the growth rates of the BP and BO groups were higher than that of the Control group and the pH value and total carbohydrate content in BP group and BO group decreased significantly. Although the reducing sugar level in the BO group decreased rapidly, it remained at a low level in the BP group. Both BP and BO improved the composition and structure of gut microbiota, indicative of the upregulated abundances of Streptococcus and Veillonella, and the downregulated populations of Escherichia and Bacteroides. There were differences in the SCFA production by gut microbiota and antioxidant activities between the BP and BO groups. The fermentation broth of the BP group displayed a stronger suppression of O2-, but a higher scavenging effect on DPPH for the BO group. BP and BO displayed different digestion and fermentation characteristics in vitro due to their distinct polymerization degrees. The study point towards the potential of BP and BO as prebiotics in the application to human diseases by selectively regulating gut microbiota in the future.

Microwave Assisted Hydrolysis Ulva sp. Using HCl for the Production of Bioethanol Raw Materials

The challenges faced by the Indonesian state are increasing greenhouse gases, climate change, and depleting fossil fuel reserves. This requires the exploration of alternative energy that is environmentally friendly and sustainable. Algae biomass, especially Ulva sp. is one of the resources that have the potential for bioethanol production as an alternative energy producer. The purpose of this study is to determine the potential of Ulva sp. as raw material for bioethanol and to determine the effect of particle size, solvent concentration, and power on the hydrolysis process. This study used Ulva sp. as raw material. hydrolyzed with HCl solvent using the microwave assisted hydrolysis method. Hydrolysis with HCl concentrations of 0.1 N, 1 N, 2 N, variations of microwave power 150 watts, 300 watts, 450 watts, and particle sizes of 60 mesh, 80 mesh, and 100 mesh. Measurement of reducing sugar levels was carried out using the dinitro salicylic acid (DNS) method. The results showed that the best conditions for hydrolysis were when the HCl concentration was 0.1 N, the microwave power was 450 watts, and the particle size was 80 mesh which resulted in a reducing sugar content of 20.751 mg/mL.