scholarly journals Effect of ethanol extract from Karuk leaf (Piper sarmentosum Roxb.) on the growth of Malassezia furfur in vitro

2020 ◽  
Vol 2 (2) ◽  
pp. 22-27
Author(s):  
Khusnul Khusnul ◽  
Asti Kusmayanti ◽  
Lia Aulia Rahman ◽  
Nuniek I Ratnaningtyas
Keyword(s):  
Data Analysis ◽  
Herbal Medicine ◽  
Essential Oils ◽  
Experimental Method ◽  
Ethanol Extract ◽  
Malassezia Furfur ◽  
Sabouraud Dextrose Agar ◽  
Chemical Contents ◽  
Made In

In Indonesia, there are numerous therapeutic plants found. Some of the plants used in herbal medicine are Karuk leaf (Piper sarmentosum Roxb.) belong to the Piperaceae family. Karuk leaf has chemical contents such as saponins, polyphenols, flavonoids, and essential oils and many tests are carried out on several bacteria, but testing of fungi is rarely studied. This study aims to determine the ethanol extract activities from karuk leaf in inhibiting the growth of the Malassezia furfur fungus and to determine its minimum inhibition by using the Kirby-Bauer method. The study was conducted by an experimental method of the M. furfur fungus using the Kirby-Bauer method. The ethanol extract from karuk leaf was made in various concentrations and tested on 0.5 McFarland fungus by diffusion on Sabouraud Dextrose Agar (SDA). The results of this analysis showed that the ethanol extract of Karuk leaf could inhibit the M. furfur fungus at a concentration of 30% by 5.3 mm, 40% by 6.6 mm, 50% by 7.6 mm, 60% by 11.3 mm, 70% by 12.5 mm, 80% by 15.6 mm, 90% by 17.4 mm, and 100% by 19.5 mm. Based on the results of the study and the data analysis, it can be concluded that several concentrations of ethanol extract of Karuk leaf affect the growth of M. furfur in vitro.

scholarly journals Effect of Ethanol Extract from Clove Flower (Syzygium aromaticum) on the Growth of Trichophyton rubrum in vitro

Biomedika ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 47-54
Author(s):  
Khusnul Khusnul ◽  
Pepin Meilani Hildawati ◽  
Dewi Peti Virgianti
Keyword(s):  
High Temperature ◽  
Experimental Method ◽  
Trichophyton Rubrum ◽  
Fungal Growth ◽  
Ethanol Extract ◽  
Chemical Compounds ◽  
Inhibition Zone ◽  
Syzygium Aromaticum ◽  
Traditional Medicines

Indonesia is one of the countries with a tropical climate that has high temperature and humidity, a good atmosphere for fungal growth so that fungi can be found somewhere. Fungus Trichophyton rubrum is a fungal disease that attacks the nails, skin, hair. One of the preventions of this disease is by giving traditional medicines, namely clove flowers (Syzygium aromaticum) which contain chemical compounds saponins, tannins, flavonoids. Serves as an antioxidant that can prevent dermatosis. The purpose of this study was to determine the inhibition power of clove flowers (Syzygium aromaticum) on the growth of Trichophyton rubrum fungi. This research was carried out an experimental method with the Kirby Bauer method. Concentration dilution of clove ethanol extract (Syzygium aromaticum) from concentration 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%. The results of this study showed that the clove ethanol extract (Syzygium aromaticum) inhibit the growth of Trychophyton rubrum fungus from the concentration of 10% inhibition zone 14 mm, 20% inhibition zone 26 mm, 30% inhibition zone 36 mm, 40% inhibition zone 41 mm, 50% 45 mm inhibition zone, 60% 46 mm inhibition zone, 70% 48 mm inhibition zone, 80% 49 mm inhibition zone, 90% 51.0 mm inhibition zone, 100% inhibition zone of 56 mm.

scholarly journals Effective Compounds From Caesalpinia sappan L. on the Tyrosinase In Vitro and In Vivo

2020 ◽  
Vol 15 (4) ◽  
pp. 1934578X2092005
Author(s):  
Yun Niu ◽  
Shengfeng Wang ◽  
Changqin Li ◽  
Jinmei Wang ◽  
Zhenhua Liu ◽  
...  
Keyword(s):  
Herbal Medicine ◽  
Enzyme Kinetics ◽  
Ethanol Extract ◽  
Skin Damage ◽  
Rat Serum ◽  
Caesalpinia Sappan ◽  
Competitive Inhibitors ◽  
Ethanol Extracts

Caesalpinia sappan L. has been used as an herbal medicine to treat skin damage as a facial cleanser. In this study, 8 known compounds (1-8), (3 R,4 S)-3-(3′,4′-hydroxybenzyl)-3,4-dihydro-2″,3″-dimethyl-3 H-[1,3]dioxolo [4,5-c]chromen-7-ol (1), brazilin (2), protosappanin A (3), protosappanin C (4), protosappanin B (5), caesalpin J (6), sappanone B (7), and sappanchalcone (8), were isolated from the 70% ethanol extract of C. sappan. The effects of 8 compounds and extracts of C. sappan on tyrosinase were assayed in vitro and in vivo. The results indicated that compounds 1, 2, 4, and 7 had activating effects on the tyrosinase. The experiments of enzyme kinetics showed that compounds 3 and 6 were competitive inhibitors on tyrosinase, while compound 6 was anticompetitive inhibitor. The 70% ethanol extract of C. sappan could reduce the contents of tyrosinase in rat serum, ie, the 70% ethanol extracts of C. sappan could inhibit the formation of melanin in vivo. Compounds 2, 3, 5, and 6 promoted the formation of tyrosinase in rat serum, while compound 7 inhibited the synthesis of tyrosinase in rat serum.

scholarly journals Antidandruff activity of Cassia auriculata and Cassia alata through fatty acids mediated inhibition of Malassezia furfur

2020 ◽  
Vol 12 (4) ◽  
pp. 532-540
Author(s):  
V. Prabhu ◽  
K. Poonkodi ◽  
K. Pradeep ◽  
S. Buvaneswari ◽  
R. Mini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ethanol Extract ◽  
Chloroform Extract ◽  
Growth Media ◽  
Malassezia Furfur ◽  
Cassia Alata ◽  
Cassia Auriculata ◽  
Ic50 Values ◽  
Shed Light

Susceptibility of Malassezia furfur to certain medium chain fatty acids shed light onto novel strategies to control dandruff. This study explored antidandruff activity of the fatty acids and other bioactive compounds from flowers of Cassia auriculata and Cassia alata. The idea was supplementing the growth medium with fatty acids which are inhibitory to Malassezia so that plant-based antidandruff formulations could be developed based on the results. Chloroform and ethanolic flower extracts were tested there in vitro efficacy against M. furfur and the potential antidandruff compounds were identified by gas chromatography-mass spectrophotometry (GC-MS). Minimum inhibitory concentrations were determined for both the extracts and IC50 values of 50 and 88 µM for chloroform extract of C. auriculata and C. alata were recorded. For ethanol extract, IC50 values of 75 and 70 µM were exhibited by C. auriculata and C. alata, respectively. Inhibition of M. furfur through fatty acids from Cassia is the first report, and it is possible to include specific fatty acids in the growth media to inhibit the growth of Malassezia which could be later served as lead molecules in antidandruff formulations. Further, the presence of citronellol, pinitol, anthracenedione and chrysine in Cassia flower extracts and their antidandruff activity reported in this study needed further research on those compounds to formulate effective treatment of Malassezia associated diseases.

In vitro anti-fungal activity of a plant-based ear gel and its essential oils

Planta Medica ◽  
2006 ◽  
Vol 72 (11) ◽  
Author(s):  
JK Ketzis ◽  
N Nolard ◽  
NS Ryder
Keyword(s):  
Essential Oils ◽  
Fungal Activity ◽  
Anti Fungal

THE ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPECIES AND INTERSPECIES HYBRIDS OF THE Mentha GENUS AGAINST SELECTED PLANT PATHOGENIC BACTERIA

2018 ◽  
Vol 17 (6) ◽  
pp. 167-174 ◽  
Author(s):  
Małgorzata Schollenberger ◽  
Tomasz M. Staniek ◽  
Elżbieta Paduch-Cichal ◽  
Beata Dasiewicz ◽  
Agnieszka Gadomska-Gajadhur ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pseudomonas Syringae ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Mentha Piperita ◽  
Mentha Spicata ◽  
Plant Essential Oils ◽  
Plant Pathogenic Bacteria ◽  
Interspecies Hybrids

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

2020 ◽  
Vol 3 (1) ◽  
pp. 47
Author(s):  
Nadezhda Petkova ◽  
Manol Ognyanov ◽  
Blaga Inyutin ◽  
Petar Zhelev ◽  
Panteley Denev
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Frap Assay ◽  
Phytochemical Composition ◽  
Malus Baccata

Crab apple (Malus baccata (L.) Borkh.) was mainly distributed in Europe as an ornamental plant, but the nutritional properties of its edible fruits were not fully revealed. The aim of the current study was to characterize the phytochemical composition of ripen carb apple fruits and to evaluate their nutritional and antioxidant potentials. The fruits were assayed for moisture and ash content, proteins, lipids, carbohydrates, titratable acidity (TA), pH, total phenolic compounds and natural pigments. Among the analyzed carbohydrates cellulose was found in the highest content (6% dw), followed by sugars (sucrose, glucose and fructose) and 1.8 % dw uronic acids. The total chlorophylls and carotenoids contents in their fruits were 6.51 and 4.80 μg/g fw, respectively. Total monomeric anthocyanins were not detected. The highest content of total phenolic compounds (2.67 mg GAE/g fw) was found in 95 % ethanol extract from fruits, while the total flavonoids were relatively low – 0.1 mg QE/g fw. DPPH assay (17.27 mM TE/g fw) and FRAP assay (14.34 mM TE/g fw) demonstrated in vitro antioxidant activities of crabapple. Malus baccata fruits were evaluated as a rich source of dietary fibers and phenolic compounds with significant antioxidant potential that could be used in human nutrition.

Uji Kesukaan Es Krim Kefir Labu Kuning

2017 ◽  
Vol 9 (1) ◽  
pp. 16
Author(s):  
Amanda Kania Diandini
Keyword(s):  
Diabetes Mellitus ◽  
Data Analysis ◽  
Experimental Method ◽  
Skim Milk ◽  
Ice Cream ◽  
Artificial Sweetener ◽  
Value Analysis ◽  
Nutrient Value ◽  
Bioactive Content ◽  
Price Analysis

The safe ice cream which is consumed by Diabetes Mellitus sufferers is made by subtituting skim milk, cream and sugar with kefir, pure pumpkin, cornstarch, vegetable oil, and artificial sweetener special gor Diabetes Mellitus. Kefir is known can decrease (blood sugar) because of its bioactive content. The aim of this research is knowing predilection level test to ice cream pumpkin kefir. This research is conducted with experimental method. The data analysis includes predilection test, nutrient value analysis, and price analysis. Ice cream pumpkin kefir that is liked most are from texture side, the cheapest price, and also the highest fiber content exists in balance 578 with the ratio of kefir and pumpkin 50%:50%. Ice cream pumpkin kefir that is liked most from colour side exists in balance 236 with the ratio of kefir and pure pumpkin 70%:30%. Ice cream pumpkin kefir that is liked most from taste side and aroma exists in balance 522 with the ratio between kefir and pure pumpkin 80%:20%.

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