Fiber Morphology and Physical Characteristics of Gigantochloa atter at Three Different Ages and Heights of Culms for Better Utilization1

Sri Nugroho Marsoem,Fajar Setiaji,Nam Hum Kim,Joko Sulistyo,Denny Irawati,Widyanto Dwi Nugroho,Yus Andini Bekti Pertiwi 한국목재공학회 2015 목재공학 Vol.43 No.2

Fiber morphology and basic characteristics of Legi bamboos (Gigantochloa atter) growing on Yogyakarta were studied considering their age and height positions in the culms. Culms of 4, 16, and 40 months were harvested, and their total lengths were measured. The length, diameter, and wall thickness of each internode were measured. All the sample culms were divided into three different parts along the height, and their fiber dimension and physical properties were observed. The data obtained were analyzed by analysis of variance. The results showed that the culms had a diameter of 5.8 to 10.8 cm. The lowest internodes always showed the shortest length and the thickest wall. The culms had an average fiber length of 2.41 mm and Runkel ratio of 0.61. Fiber length was affected by the height, while fiber diameter, lumen diameter, and fiber wall thickness were affected significantly by the age of the culms. The culms had high green moisture content (GMC) of 157.89%, and basic density (BD) of 456.67 kg.m -3 , a total longitudinal shrinkage of 0.35%, and relatively low R/T shrinkage ratio. The interactions between age and height were affected GMC and BD.

Simultaneous quantification and validation of new peroxynitrite scavengers from <i>Artemisia iwayomogi</i>

Nugroho, Agung,Lim, Sang-Cheol,Karki, Subash,Choi, Jae Sue,Park, Hee-Juhn Informa Healthcare USA, Inc. 2015 PHARMACEUTICAL BIOLOGY Vol.53 No.5

<P><I>Context</I>: <I>Artemisia iwayomogi</I> Kitamura (Compositae) has been very widely used for the treatment of acute or chronic hepatitis, jaundice, and gastritis. In the course of our continuing efforts to identify and quantify peroxynitrite scavengers from Compositae plants, <I>A. iwayomogi</I> was used in this study.</P><P><I>Objective</I>: The present study was aimed to identify and quantify the peroxynitrite scavengers of <I>A. iwayomogi</I>.</P><P><I>Materials and methods</I>: Silica gel and ODS were used for column chromatography. The isolated compounds were quantified using an HPLC equipped with a Capcell Pak C18 column (5 μm, 250 mm × 4.6 mm i.d.), and the method was validated for the quality control. Peroxynitrite (ONOO<SUP>−</SUP>)-scavenging activities of the compounds and extracts were evaluated on the measurement of highly fluorescent rhodamine 123 converted from non-fluorescent dihydrorhodamine (DHR)-123 under the presence of peroxynitrite.</P><P><I>Results</I>: Based on the spectroscopic evidences, a new compound, 2″-<I>O</I>-caffeoylrutin (2″-<I>O-trans</I>-caffeic acid ester of quercetin 3-<I>O</I>-α-<SMALL>L</SMALL>-rhamnopyranosyl(1 → 6)-β-<SMALL>D</SMALL>-glucopyranoside) was isolated and determined together with patuletin 3-<I>O</I>-glucoside, scopolin, scopoletin, rutin, 3,4-dicaffeoylquinic acid, and chlorogenic acid. All of them were potent peroxynitrite scavengers (IC<SUB>50</SUB> ≤ 1.88 μg/mL).</P><P><I>Discussion and conclusion</I>: The peroxynitrite scavengers were mainly distributed in the EtOAc fraction rather than the ether and BuOH fractions. The 70% MeOH extract exhibited a high peroxynitrite-scavenging activity. Through the validation, the present HPLC method was verified to be sufficiently sensitive, accurate, precise, and stable. Therefore, this method can be used for the quality control of <I>A. iwayomogi</I>.</P>

Oxidation debris on graphene oxide and its influence in the new route of formation for akaganéite (β-FeOOH) and maghemite (γ-Fe2O3) under mild condition

Nugroho Bangun Satrio,Wihadi Muh. Nur Khoiru,Nakashima Satoru,Amin Amalia Kurnia 한국탄소학회 2024 Carbon Letters Vol.34 No.5

We report a new route of akaganéite (β-FeOOH) formation and maghemite (γ-Fe2O3) formation. Akaganéite can be produced by stirring Fe2+ at room temperature for a day under mild conditions. We used FeCl2·4H2O as the precursor and mixed it with the Na-rich particle from the oxidation debris solution. The role of the concentration ratio between graphene oxide (GO) and NaOH was addressed to generate oxidation debris (OD) on the surface. In particular, the characterization of OD by transmission electron microscope (TEM) imaging provides clear evidence for the crystal formation of Na-rich particle under electron beam irradiation. For the base treatment process, increasing the concentration of a NaOH in Na-rich solution contributed primarily to the formation of γ-Fe2O3. The characterization by scanning electron microscope (SEM) and TEM showed that the morphology was changed from needle-like to small-oval form. In addition, β-FeOOH can be effectively produced directly using GO combined with FeCl2·4H2O at room temperature. More specifically, the role of parent material (Hummer's GO and Brodie's GO) was discussed, and the crystal transformation was identified. Our results concluded that β-FeOOH can be formed in basic and acidic conditions.

Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food

Nugroho David,Thinthasit Aphinya,Surya Ervan,Hartati Hartati,Oh Jinseok,Jang Ji-Gyeol,Benchawattananon Rachadaporn,Surya Reggie 한국식품연구원 2024 Journal of Ethnic Foods Vol.11 No.-

Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer health benefits when consumed, thus giving rise to a novel potential of kimchi as a postbiotic food with health functionalities. The present study aimed to explore the potential of uncooked and cooked kimchi, both as a probiotic and postbiotic food, respectively, using an animal model. Mice were fed by AIN-76 diet enriched in 10% freeze-dried uncooked or cooked kimchi for 28 days prior to kill. Several parameters related to immune system and antioxidant were evaluated. Exposure of kimchi toward heat in steaming process killed the microorganisms in kimchi, but did not alter its antioxidant activity. Interestingly, the consumption of uncooked and cooked kimchi stimulated the growth of lactic acid bacteria in the intestine indifferently, as shown in the fecal matter. In addition, kimchi supplementation, either uncooked or cooked, increased the number of splenic lymphocytes and intestinal IgA, supporting the role of kimchi in the immune system. Furthermore, kimchi supplementation reduced the level of lipid peroxidation in the fecal matter, indicating its antioxidant activity in vivo. Taken together, the findings in this study suggest the potential of kimchi both as a probiotic and postbiotic food with antioxidant and immunoenhancing properties. Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer health benefits when consumed, thus giving rise to a novel potential of kimchi as a postbiotic food with health functionalities. The present study aimed to explore the potential of uncooked and cooked kimchi, both as a probiotic and postbiotic food, respectively, using an animal model. Mice were fed by AIN-76 diet enriched in 10% freeze-dried uncooked or cooked kimchi for 28 days prior to kill. Several parameters related to immune system and antioxidant were evaluated. Exposure of kimchi toward heat in steaming process killed the microorganisms in kimchi, but did not alter its antioxidant activity. Interestingly, the consumption of uncooked and cooked kimchi stimulated the growth of lactic acid bacteria in the intestine indifferently, as shown in the fecal matter. In addition, kimchi supplementation, either uncooked or cooked, increased the number of splenic lymphocytes and intestinal IgA, supporting the role of kimchi in the immune system. Furthermore, kimchi supplementation reduced the level of lipid peroxidation in the fecal matter, indicating its antioxidant activity in vivo. Taken together, the findings in this study suggest the potential of kimchi both as a probiotic and postbiotic food with antioxidant and immunoenhancing properties.

Reconstruct unrecoverable data in real-time networks using Bézier curve

Nugroho, Dwi Agung,Rizal, Syamsul,Dong-Seong Kim IET 2015 IET COMMUNICATIONS Vol.9 No.5

<P>This study proposes a method to handle unrecoverable data using a formula called Bézier curve. The proposed method suggests the possibility to approximate the damaged data, which have been processed by the error correction scheme. The proposed method works on the real-time distributed system which retransmission is considered as unsuitable solution to manage the overall networked system. By using the Bézier curve, the transmitted unrecoverable data are reconstructed again by using the functional approximation. This method provides a smoothing effect on damaged data that usually are normalised on real-time transmission of PROFIBUS. Three differences Bézier curve methods are compared in PROFIBUS data, four-points (FP) method, two-points two-degrees method and four-degrees (FD) method. Simulation results show that all three Bézier curve methods can approximate data in PROFIBUS. FD has higher computation complexity compared with others. However, FD compensates with its data size which is only half of FP method.</P>

A Facile Supercritical Alcohol Route for Synthesizing Carbon Coated Hierarchically Mesoporous Li₄Ti₅O₁₂ Microspheres

Nugroho, Agung,Chung, Kyung Yoon,Kim, Jaehoon American Chemical Society 2014 The Journal of Physical Chemistry Part C Vol.118 No.1

<P>Hierarchically mesoporous Li<SUB>4</SUB>Ti<SUB>5</SUB>O<SUB>12</SUB> (LTO) microspheres with a conductive layer coating are considered one of most promising structures to enhance high-rate performance as well as to retain high volumetric energy density. Herein, hierarchically mesoporous LTO microspheres with carbon coating are synthesized through a simple, supercritical alcohol route. The influence of varying synthesis conditions including concentration, solvent, reaction time, and calcination on the physicochemical and electrochemical properties of the LTO microspheres is carefully examined. Mesoporous LTO are synthesized at a short reaction time of 15 min in supercritical alcohols without using any structure-directing chemicals or templates. The use of supercritical methanol (scMeOH) results in a higher degree of surface modification, which retards the crystal growth more effectively when compared to supercritical ethanol (scEtOH) and supercritical isopropanol (scIPA). During heat treatment under a 5% H<SUB>2</SUB>/Ar condition, carbonization of the organic groups attached to the surface of LTO effectively restricts particle growth and reduces the surface Ti<SUP>4+</SUP> to Ti<SUP>3+</SUP>. At rapid charge–discharge rates of >8 C, or at long cycles of >50, the discharge capacities of the carbon-coated LTO are ordered scMeOH > scEtOH > scIPA. The higher degree of surface modification from scMeOH results in LTO with higher carbon content, higher Ti<SUP>3+</SUP> content, larger BET surface area, smaller average pore size, and larger porosity when compared to scEtOH and scIPA, which resulted in better electrochemical performance. The formation mechanism of the unique, hierarchically mesoporous structure in the supercritical alcohols is also discussed.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jpccck/2014/jpccck.2014.118.issue-1/jp4099182/production/images/medium/jp-2013-099182_0013.gif'></P><P><A href='http://pubs.acs.org/doi/suppl/10.1021/jp4099182'>ACS Electronic Supporting Info</A></P>

Som tum, the famous ethnic food of Thailand: its benefit and innovations

Nugroho David,Surya Reggie,Janshongsawang Jirapad,Thinthasit Aphinya,Benchawattananon Rachadaporn 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.-

Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data were obtained via comprehensive interviews conducted with a consumer, a food technology lecturer, an owner of a traditional shop, and a government staff member. The study was conducted in the Khon Kaen Province. The data supporting the research were obtained through a comprehensive review of relevant literature. Som tum is considered a significant aspect of the cultural experience in Thailand, particularly in the northeastern region. This particular food item has gained popularity among a broader demographic and is now regularly consumed as a staple food. Currently, this product has been introduced as an innovative addition to the business sector, with its availability in various products including ready-to-eat and seasoning. Som tum has the potential in the health food sector because it is made from many ingredients, so it is rich in glutamic acid, vitamin C, protease enzymes and essential amino acids which are good for human health. The objective of this article was to impart information relating to the historical background, uniqueness, composition, processing, health benefits, development, and innovation of som tum.

Cytotoxic Effect and Constituent Profile of Alkaloid Fractions from Ethanolic Extract of Ficus septica Burm. f. Leaves on T47D Breast Cancer Cells

Nugroho, Agung Endro,Akbar, Fiki Fatihah,Wiyani, Anggie,Sudarsono, Sudarsono Asian Pacific Journal of Cancer Prevention 2015 Asian Pacific journal of cancer prevention Vol.16 No.16

The study aimed to investigate the profile of alkaloids in two ethyl acetate soluble fractions, namely fractions A and B from an ethanolic extract of Ficus septica leaves and cytotoxic effect on T47D breast cancer cells. Preparation of both fractions involved maceration of leaves with 70% (v/v) ethanol, filtration with $Al_2O_3$, precipitation with 0.1 N HCl, Mayer reagent, and 0.1 N NaOH, and also partition with ethyl acetate. Qualitative thin layer chromatography (TLC) was conducted to determine the profile of alkaloids in the two fractions, using alkaloid specific reagents such as Dragendorff, sodium nitrite, and Van Urk-Salkowski. Cytotoxic effects of both fractions on T47D cells were evaluated using MTT assay with a concentration series of 1.56; 3.12; 6.25; 12.5; 25 and $50{\mu}g/mL$. The TLC test showed that fractions A and B contained alkaloids with Rx values of 0.74 and 0.80 for fraction A and 0.74, 0.84, 0.92 for fraction B with regard to yohimbine using the mobile phase of n-buthanol:glacial acetic acid:distilled water (3:1:1 v/v/v). Moreover, an indole alkaloid was detected with Rx values of 0.80 and 0.84, respectively. Fractions A and B exhibited high cytotoxic effects on T47D cells with IC50 values of 2.57 and $2.73{\mu}g/mL$, respectively. In conclusion, overall the results of this study showed that fractions of Ficus septica contain alkaloids including indole alkaloid or its derivatives and possess a cytotoxic effect on T47D cells. This research supports the idea that alkaloids in F. septica have anticancer activity.

Immunomodulatory Effects of Hexane Insoluble Fraction of Ficus septica Burm. F. in Doxorubicin-treated Rats

Nugroho, Agung Endro,Hermawan, Adam,Nastiti, Kunti,Suven, Suven,Elisa, Pritha,Hadibarata, Tony,Meiyanto, Edy Asian Pacific Journal of Cancer Prevention 2012 Asian Pacific journal of cancer prevention Vol.13 No.11

The use of chemotherapeutics induces cardiotoxicity and affects immune functions, therefore development of combinatorial agents against cardiotoxicity and immunosuppression needs to be explored. Previous studies of the hexane insoluble fraction (HIF) of an ethanolic extract of Ficus septica leaves showed anticancer effects singly and in combination with doxorubicin on T47D breast cancer cells. In this present study, it was evaluated for its immunomodulatory activities in doxorubicin-treated rats. Thirty male Sprague Dawley rats were divided into five groups consisting of six rats each as follows: Group 1, receiving oral saline 10 ml/kg BW (control group); Group 2, receiving HIF dose 750 mg/kg BW orally, once daily; Group 3, receiving HIF dose 1.500 mg/kg BW orally, once daily; Group 4, given oral saline 10 ml/kg BW (normal group); Group 5, receiving HIF dose 1.500 mg/kg BW orally, once daily. The rats of group 1-3 were intramuscularly administered with doxorubicin at a dose of 4.67 mg/kg BW at the days 1 and 4 to suppress immune functions. Concomitantly, the rats were treated with saline or HIF for seven consecutive days (1 to 7). Treatment of HIF succeeded in reducing side effects of doxorubicin based on increasing lymphocyte density and phagocytosis activity and capacity of macrophages, as well as increasing the CD8+ blood level and decreasing spleen IL-10 expression. Hexane insoluble fraction of of ethanolic extract of Ficus septica leaves has potential as a protective agent combined with doxorubicin.

Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai

Nugroho David,Surya Reggie,Nurkolis Fahrul,Surya Ervan,Thinthasit Aphinya,Kamal Nurkhalida,Oh Jin-Seok,Benchawattananon Rachadaporn 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.-

Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage (Brassica rapa) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatoprotective effects of kimchi and pao cai in vivo using animal model and in vitro using a cell line. Despite having similar nutritional profiles, kimchi and pao cai exhibited different chemical and microbiological properties. Compared to pao cai, the pH during fermentation of kimchi dropped more rapidly and the antioxidant activity of kimchi was also stronger. In addition, total microorganisms and lactic acid bacteria were consistently higher in kimchi than in pao cai. In vivo, the hepatoprotective properties of kimchi and pao cai were associated with the increase in expression and activity of major liver antioxidant enzymes, particularly glutathione reductase, glutathione peroxidase, glutathione S-transferase, catalase, and superoxide dismutase. In vitro, both kimchi and pao cai promoted the formation of glutathione. Upon exposure to chemically induced oxidative stress, kimchi protected liver cells by inhibiting glutathione depletion and limiting lipid peroxidation. In general, kimchi demonstrated stronger hepatoprotective properties compared to pao cai. Thus, the present study provides promising insights into the development of ethnic foods, particularly kimchi and pao cai, as functional foods beneficial for human health.