Development of Licorice Flavonoids Loaded Microemulsion for Transdermal Delivery Using CCD-Optimal Experimental Approach: Formulation Development and Characterization

In this research, we sought to surmount the poor dissolvability and transdermal absorption rate of licorice flavonoids (LFs) by fabricating a LFs microemulsion. LFs content was determined using high performance liquid chromatography. Initial studies such as dissolution testing, emulsification testing, and pseudo ternary phase diagram generation were implemented for screening components and optimized adopting the central composite design. While the tested responses were solubility, droplet size and PDI, thirteen trials were performed using two different variables, oil percentage and optimized emulsifier and co-emulsifier ratio. Microemulsions were then characterized for droplet size, PDI, transmission electron microscopy, viscosity, electrical conductivity, pH, entrapment efficiency, drug content and stability. Additionally, skin release profile, percutaneous absorption and retention were investigated adopting Franz diffusion cell. The optimal formulation was found to compose of laureth-9 (emulsifier, 6.72 g), propylene glycol (co-emulsifier, 1.80 g), isopropyl myristate (IPM, oil, 1.48 g), LFs (1.50 g) and at least more than 85% deionized water. The optimized and storage for 3 months of microemulsion was found to clear, light yellow color without phase separation or precipitation indicated the stability of the preparation to long-term placement. The mean droplet size, PDI, entrapment efficiency and drug content were discovered as 12.68 ± 0.12 nm, 0.049 ± 0.005, 97.28 ± 0.13% and 122.67 ± 0.40 mg·g−1, respectively. Furthermore, the optimal formulation sustained release LFs, remarkably deliver more LFs through the skin layer (644.95 ± 6.73 μg cm−2) and significantly retained LFs in the skin layer (9.98 μg cm−2). The study concluded that optimized microemulsion has potential and enhanced the dissolvability and cumulative penetration amount of LFs.

PEMANFAATAN TUMBUHAN DALAM PROSES PEWARNAAN KAIN TENUN IKAT DI PULAU NDAO, DESA NDAO NUSE, KABUPATEN ROTE NDAO

ABSTRACT This study aims to determine the types of natural coloring plants, organs plant or parts used, the processing to the colors produced from plants organs used in the process of coloring woven cloth on Ndao Island, Ndao Nuse Village, Ndao Nuse sub-district, Rote Ndao Regency. The method used is a qualitative descriptive method. The technique used in this study is direct observation techniques in the field and semi-structured interviews. Semi-structured interviews are interview processes that use interview guides derived from the development of topics and ask questions to ikat weaving craftsmen, the aim is to explore and obtain information related to the data needed. Based on the results of research in Ndao Nuse Village, Ndao Nuse sub-district, Rote Ndao Regency, found 5 types of natural coloring plants that are utilized by the Ndao Nuse community in the process of coloring woven cloth, namely tarum (Indigofera tinctoria L) producing black, turmeric rhizome (Curcuma domestica L) producing yellow, legundi (Vitex trifolia L) produces a light yellow color, kedondong fence (Lannea nigratana) produces a brown color, the green color is produced red distance (Jatrhopa gossiphofolia). Parts or organs of plants used are leaves, rhizomes and bark. The process of processing plant parts or organs that are used to produce color includes collision, boiling, and soaking. In addition to the 5 types of plants that are used as basic dyes there are also plants and other additives used in the coloring process are lime, whiting, and alum. The benefits of this additional material are as a color enhancer so that the color produced does not fade easily. Most of the plants that have potential as natural dyes for connective weaving have been cultivated. Plants that are cultivated are tarum, turmeric, and kedondong fence. Keywords: Weaving, Natural Staining Plants ABSTRACTThis study aims to determine the types of natural coloring plants, organs plant or parts used, the processing to the colors produced from plants organs used in the process of coloring woven cloth on Ndao Island, Ndao Nuse Village, Ndao Nuse sub-district, Rote Ndao Regency. The method used is a qualitative descriptive method. The technique used in this study is direct observation techniques in the field and semi-structured interviews. Semi-structured interviews are interview processes that use interview guides derived from the development of topics and ask questions to ikat weaving craftsmen, the aim is to explore and obtain information related to the data needed. Based on the results of research in Ndao Nuse Village, Ndao Nuse sub-district, Rote Ndao Regency, found 5 types of natural coloring plants that are utilized by the Ndao Nuse community in the process of coloring woven cloth, namely tarum (Indigofera tinctoria L) producing black, turmeric rhizome (Curcuma domestica L) producing yellow, legundi (Vitex trifolia L) produces a light yellow color, kedondong fence (Lannea nigratana) produces a brown color, the green color is produced red distance (Jatrhopa gossiphofolia). Parts or organs of plants used are leaves, rhizomes and bark. The process of processing plant parts or organs that are used to produce color includes collision, boiling, and soaking. In addition to the 5 types of plants that are used as basic dyes there are also plants and other additives used in the coloring process are lime, whiting, and alum. The benefits of this additional material are as a color enhancer so that the color produced does not fade easily. Most of the plants that have potential as natural dyes for connective weaving have been cultivated. Plants that are cultivated are tarum, turmeric, and kedondong fence. Keywords: Weaving, Natural Staining Plants

On the Issue of Creating a Cream of Reparative Action for the Treatment and Prevention of Cheilitis

BACKGROUND: Cheilitis is an inflammatory disease of the lips, its red border, mucous membranes, and skin. There are meteorological, actinic, hypo-, and avitaminosis cheilitis, according to medical indications. Classification of cheilitis includes many types of diseases and is somewhat conditional. For these types of cheilitis treatment are most appropriate to use biologically active substances, in particular lipophilic extract of bee pollen. Lipophilic extract of bee pollen is a complex, concentrated plant-bee product with unique consumer and medicinal qualities. It should be noted that experiments have shown that the bee pollen lipophilic extract has a reparative effect higher than the widespread sea buckthorn oil. AIM: The aim of the work is to create therapeutic and prophylactic cream with lipophilic extract of bee pollen for the cheilitis treatment and prevention. MATERIALS AND METHODS: Cream preparation was conducted by phase inversion. Thermal and colloidal stability, pH values, the quantitative content of carotenoids, viscosity, osmotic activity, and microbiological purity were determined by generally accepted methods. RESULTS: Samples of the cream containing lipophilic extract of bee pollen are a homogeneous mass of soft consistency with light yellow color and pleasant specific odor. In estimating, the thermal stability cream samples cheilitis curing were successfully tested and proved to be stable. When centrifuging, the absence of stratification of the cream into fatty and aqueous phases after the test has showed the stability of the cream. The pH of the cream samples corresponds to the pH of the skin. During a qualitative test green color indicates the presence of carotenoids. Quantitative determination of the carotenoids amount in the cream for treatment and prevention cheilitis (in recalculation to β-carotene) corresponds to the set content of carotenoids in the cream of 5.4 mg. The viscosity of the developed cream at 16.2 s−1 is 68.38 ± 0.21 Pa x s, that fully corresponds to the viscosity of creams. In the study of osmotic activity, it was found that the cream with a glycerol content of 7% provides moderate osmotic activity of the drug for 8 h, which may indicate the absence of overdrying and irritating effect. In terms of microbiological purity, the investigated cream with lipophilic extract of bee pollen meets the requirements of the State Pharmacopoeia for finished medicines for topical use (category 2). CONCLUSION: For the cheilitis treatment and prevention has suggested the composition of the cream which contains biologically active substance – lipophilic extract of bee pollen. The technology of the cream with lipophilic extract of bee pollen was developed. Thermal and colloidal stability, pH values were studied; the quantitative content of carotenoids, viscosity, osmotic activity, and microbiological purity was determined. The research carried out made it possible to make sure of the correctness and rationality of the developed technology of the cream for the treatment and prevention of cheilitis.

PENGARUH MINYAK ATSIRI DAUN JERUK PURUT (Citrus hystrix) TERHADAP DINDING SEL BAKTERI Staphylococcus aureus

Kaffir lime leaves essential oil has activity to inhibit bacterial growth. The mechanism of the inhibition is thought to be located in thebacterial cell wall. This study aimed to determine the antibacterial work location of kaffir lime leaf essential oil against Staphylococcus aureus ATCC 25923. Kaffir lime leaves were distilled by steam distillation, essential oils obtained were identified by organoleptic quality, evaporation, solubility in alcohol, refractive index and specific gravity. The results were compared under with the literature. The results of essential oils were made with various concentrations of 100, 50, 25, 12.5, 6.25, 3.13, 1.56, 0.73, 0.39, and 0.20%. The results of the concentration series were tested for antibacterial activity with the macrodilution method followed by the determination for the location of bacterial growth inhibition using the Scanning Electron Microscope (SEM). The yield of kaffir lime leaf essential oil was 0.82%. The observation of organoleptic essential oil has a light yellow color, the distinctive odor of kaffir lime, a liquid form, and distinctive lime taste. Refractive index examination resulted 1.454; specific gravity 0.8317, and soluble in 70% ethanol with a ratio of 1:1. The Minimum BactericidalConcentration (MBC) obtained from the antibacterial activity test was 6.25%. Kaffir lime leaves essential oil mechanism occurred in the cell walls and cell membranes of Staphylococcus aureus.

Decolorization of a Corn Fiber Arabinoxylan Extract and Formulation of Biodegradable Films for Food Packaging

Corn fiber from the corn starch industry is a by-product produced in large quantity that is mainly used in animal feed formulations, though it is still rich in valuable components, such as arabinoxylans, with proven film-forming ability. During arabinoxylans’ recovery under alkaline extraction, a dark-colored biopolymer fraction is obtained. In this work, a purified arabinoxylan extract from corn fiber with an intense brownish color was decolorized using hydrogen peroxide as the decolorizing agent. Biodegradable films prepared by casting the decolorized extract exhibited a light-yellow color, considered more appealing, envisaging their application in food packaging. Films were prepared with glycerol as plasticizer and citric acid as cross-linker. Although the cross-linking reaction was not effective, films presented antioxidant activity, a water vapor permeability similar to that of non-decolorized films, and other polysaccharides’ and mechanical properties that enable their application as packaging materials of low-water-content food products.

Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility

Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH. N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.

The Genes of CYP, ZEP, and CCD1/4 Play an Important Role in Controlling Carotenoid and Aroma Volatile Apocarotenoid Accumulation of Apricot Fruit

Carotenoids are important coloration molecules and indispensable component of the human diet. And these compounds confer most of the apricot fruit yellow or orange color. In China, fruit of some apricot cultivar present light-yellow color but strong flowery flavor, however, the chemical mechanism remains unknown. Here, carotenoids and aroma volatile apocarotenoids (AVAs) in three skin types of apricot cultivars (orange, yellow, and light-yellow skinned) were determined by HPLC and GC-MS, respectively. And the transcript levels of carotenogenic genes were analyzed by qRT-PCR. The orange-skinned cultivars “Hongyu” and “Danxing” fruit presented the most abundant total carotenoid, β-carotene and specific α-carotene contents, and β-carotene (52–77%) increased to become the dominant carotenoid during fruit ripening. The transcript levels of lycopene β-cyclase (LCYb) and β-carotene hydroxylase (CHYb) sharply increased during ripening. The yellow-skinned cultivars “Sulian No. 2” and “Akeyaleke” fruit contained lower levels of total carotenoids and β-carotene but were rich in phytoene. The light-yellow coloration of “Baixing” and “Luntaixiaobaixing” fruit was attributed to low amounts of total carotenoids, lutein, and neoxanthin and an absence of β-cryptoxanthin, but high level of aroma volatile apocarotenoids (AVAs) such as β-ionone were detected in these cultivars fruit, accompanied by low transcript levels of carotene hydroxylase (CYP) and zeaxanthin epoxidase (ZEP) but high levels of carotenoid cleavage dioxygenase 1 (CCD1) and CCD4. Correlation analysis showed that the expression level of CCD1 negatively correlated with carotenoid accumulation but positively with AVAs production. These collected results suggest that both carotenoid biosynthesis and degradation are important for apricot coloration and aroma formation. CYP, ZEP, CCD1, and CCD4 may be the key regulation points for carotenoid and AVAs accumulation in apricot fruit, which provide important targets for quality-oriented molecular breeding.

Improvement of Gayo Lues Patchouli Oil Alcohol Quality With Absorbent Variations of Juice And Purut Orange Peel (Citrus hystrix)

Patchouli oil refinery in Gayo Lues Aceh Indonesia commonly used evaporation process in an old drums at high temperature which decreased the quality of oil produced. The research to enhance the quality of patchouli alcohol of Gayo Lues patchouli oil using Citrus hystrix absorber has been done.The juice from kaffir lime (1 – 10 % v/v) used as chelating agent, and the kaffir peels powder (2,5 - 7 gr) used as bio sorbent. The highest patchouli alcohol (P.A) both resulted at T=50 oC and 60 minutes heating. Kaffir bio sorbent at 7,5 gr usage, gave 40,37% P.A and Fe reduction of 77,67%; while kaffir lime juice at 4% v/v usage, gave P.A 39,90% and Fe reduction of 78,25%. Purified patchouli oil also characterized by its light yellow color, density and refractive index based on SNI.06-2385-2006. It’s concluded that kaffir peels bio sorbent purification has superior P.A quality than kaffir lime juice.

CHANGES IN BIOCHEMICAL COMPOSITION OF BLOOD IN THE TREATMENT OF POSTPARTUM ENDOMETRITIS IN COWS

Postpartum complications are recorded in 40–80 % of cases of calving animals. A prerequisite for this is a metabolic disorder that affects the morpho biochemical status of the body. The use of drugs based on probiotic microorganisms for the treatment and prevention of obstetric and gynecological pathology is a promising direction. Therefore, the aim of our research was to study the changes in hematological parameters in the treatment of acute postpartum endometritis in cows with the use of a new probiotic drug. We developed drug Fometrin suppositories is a light yellow color, with a content of dry biomass of probiotic cultures of cells. Fometrin the drug were injected 3 or 4 candles of the first and second experimental groups of cows, respectively, 1 per day, intrauterine, for 5–7 days, also used the PDE to 20 ml and Uteroton 10 ml, 3 times in 48 hours. For treatment of control animals used Ichglukovit, Oksilat and PDE in accordance with the instructions for use. As a result, the largest number of recovered animals (80 %) was in the second experimental group, the independence period was 28 % and the service period was 31 % and the index of insemination by 15 % than in control. The use of endometritis therapy regimen with the drug Fometrin in comparison with traditional treatment, manifested a decrease in the content of leukocytes by an average of 26.9 % and an increase in the number of segmental neutrophils by an average of 36 %, as well as a more optimal level of nonspecific resistance of the body, determined by the ratio of lymphocytes to rod neutrophils, to the end of the experiment. After treatment there was an increase in iron content on average by 20.5 % and cholesterol by 27.6 % in the experimental groups of cows and the most pronounced changes in the indices of protein and mineral metabolism in the organism of animals second experimental group.

Protein preparation and prospects for its use in meat technology

The article considers the specifics of using the growing lupine protein formulation developed by the authors in the meat products production. The formulation technology includes: removing the shell from lupine seeds; grinding the seeds to obtain flour; diluting lupine flour in drinking water; heating the solution; fermenting with glucoamylase; centrifuging; autoclaving; cooling; fermenting with trypsin activated by the blue light; centrifuging; ultrafiltrating; drying to a dry matter content of 80.0–90.0 %. Trypsin solution irradiation with blue light with a wavelength of 435–470 nm allows to increase its activity by 3 times. When using this technology, the yield of protein concentrate is 24.3 % by weight of the raw materials. The resulting protein formulation is a fine powder of light-yellow color without a pronounced smell and taste, with a protein content of 64.1 %. The protein formulation has high functional and technological properties: moisture-retaining ability – at the level of 517.0 %; fat-retaining and emulsifying – at the level of 208.0 and 98.0%, respectively. To justify the use of protein preparation in the meat products production, the researchers studied its functional and technological properties by introducing it into minced poultry (chicken) in the ratio of white and red meat 1:1 and replacing salted meat raw materials in an amount of 30.0% with a step of 10.0 %. With an increase in the amount of hydrated protein formulation in minced meat to 30.0 %, the indicators of moisture-retaining and fat-retaining capacity increase by 117.0 and 54.0 %, respectively. The authors concluded that there was a possibility of developed protein preparation use in the meat products recipe without reducing its biological value.