Genetic and phytochemical analysis of Indonesian black rice cultivars

Journal of Crop Science and Biotechnology - There are many local black rice cultivars spread throughout Indonesia and are only a few of these which formally describe their genetic diversity and...     

Andalasin A, a new stilbene dimer from Morus macroura

A new stilbene dimer, andalasin A (1), together with the known stilbene oxyresveratrol and the 2-arylbenzofuran glycoside mulberroside C, have been isolated from the wood of Morus macroura. The structure of the new compound was elucidated on the basis of spectroscopic data. Compound 1 shows weak antinematodal and moderate antifungal properties.     

Cytotoxic resveratrol oligomers from the tree bark of Dipterocarpus hasseltii

A new resveratrol tetramer, named diptoindonesin E, was isolated from the acetone extract of the tree bark of Dipterocarpus hasseltii, together with five known resveratrol oligomers (-)-epsilon-viniferin, laevifonol, (-)-alpha-viniferin, vaticanol B, (-)-hopeaphenol, and a coumarin, scopoletin. The structures of these compounds were determined from spectroscopic evidence. Cytotoxicity test of the isolated compounds showed that hopeaphenol strongly inhibited murine leukemia P-388 cells.     

Andalasin A, a new stilbene dimer from Morus macroura

A new stilbene dimer, andalasin A (1), together with the known stilbene oxyresveratrol and the 2-arylbenzofuran glycoside mulberroside C, have been isolated from the wood of Morus macroura. The structure of the new compound was elucidated on the basis of spectroscopic data. Compound 1 shows weak antinematodal and moderate antifungal properties.     

Nutritive value of copra cake meal fermented with Rhizopus spp. and its use as a protein source in practical diets for rabbitfish (Siganus javus)

The aims of this study were to evaluate fermentation of copra cake meal with Rhizopus spp. to enhance its nutritive value and to determine the optimum supplementation levels of the fermented meal on the growth performance and feed utilization of the rabbitfish, Siganus javus. Copra cake meal was fermented with Rhizopus spp. and included in four iso-nitrogenous diets at 0, 150, 300, and 450 g/kg. Rabbitfish (88.3 ± 1.7 g initial body mass) were fed with the test diets at 2.5%–3.0% of biomass/d for 12 weeks. After fermentation, the crude protein content of copra cake increased significantly (P < 0.05) from 218 ± 16 g/kg (mean ± SD) to 293 ± 4 g/kg, while lipid decreased from around 127 ± 4 g/kg to 60 ± 11 g/kg. Total amino acid content of copra cake meal increased after fermentation from 176 ± 12 g/kg to 207 ± 18 g/kg. Based on the third-order (cubic) polynomial regression, inclusion of fermented copra cake meal (FCCM) in test diets had significant (P < 0.05) effects on all parameters observed except for feed intake and survival rate. Fish fed the FCCM0 and FCCM150 diets had a similar protein retention (PR) but significantly differed (P < 0.05) from the diets containing higher FCCM inclusion rates. The breakpoint of two regressions fitted to specific growth rate (SGR) determined that the optimum inclusion rate is 137 g FCCM /kg diet, and at this level, protein from soybean meal can be included at approximately 315 g/kg diet for grow-out of rabbitfish, S. javus, in floating net cages.     

Artoindonesianins G-I, three new isoprenylated flavones from Artocarpus lanceifolius.

Three new isoprenylated flavones, artoindonesianins G-I (1-3), together with the two known flavones artelastofuran (4) and artelasticin (5), have been isolated from the heartwood of Artocarpus lanceifoliu. The structures of the new compounds were determined on the basis of spectroscopic data. Compounds 1-3 and 5 showed strong cytotoxicity against P-388 cells.     

Two new cytotoxic isoprenylated flavones, artoindonesianins U and V, from the heartwood of Artocarpus champeden

Two new isoprenylated flavones, artoindonesianins U (1) and V (2), have been isolated from the heartwood of Artocarpus champeden together with three known isoprenylated flavonoids, 5'-hydroxycudraflavone A, cyclocommunin and artonin B. The structures of the new flavones were elucidated on the basis of spectroscopic evidence. Both compounds 1 and 2 showed strong cytotoxic activity against P-388 cell lines.     

Diptoindonesin A,a new C-glucoside of epsilon-viniferin from Shorea seminis (Dipterocarpaceae)

A new C-glucoside of epsilon-viniferin, named diptoindonesin A (1), was isolated from the ethyl acetate extract of the tree bark of Shorea seminis, together with the known stilbene oligomers (-)-ampelopsin A (2), (-)-alpha-viniferin (3), and (-)-hopeaphenol (4). The structure of 1 was determined from spectroscopic evidence.     

Artoindonesianins N and O,new prenylated stilbene and prenylated arylbenzofuran derivatives from Artocarpus gomezianus

A new prenylated stilbene, named artoindonesianin N (1) and a new prenylated arylbenzofuran, named artoindonesianin O (2), were isolated from Artocarpus gomezianus Wall. ex Trec. (Moraceae). Their structures were elucidated as 1 and 2 on the basis of spectroscopic evidence. Along with these new compounds, a known phenolic compound was also isolated from this plant and identified as oxyresveratrol (3).     

Olive Leaf Water Extract Protects Chicken Breast Sausages Against Quality Deterioration Induced by Frozen Storage

This study aimed to determine the effect of olive leaf water extract (OEx) on the physical properties of chicken breast sausage (CBS) and the preventive effect of OEx against lipid oxidation in CBS during frozen storage. CBSs, to which 0.1 and 0.5% (w/w) OEx were added to minced meat, were stored frozen at −20°C for 60 days. The thawing weight loss of control CBS without OEx increased with the frozen storage period, while OEx-CBSs did not change, from 15 to 60 days in storage. The water-holding capacity, breaking strength, elasticity, and viscosity of control CBS decreased upon frozen storage, while those of OEx-CBSs did not change. The observation of CBSs using scanning electron microscopy showed that OEx-CBSs that were stored frozen, unlike control CBS, maintained a structure similar to their unfrozen counterparts. These results indicate that OEx confers resistance to CBS upon freezing. Furthermore, the application of OEx to CBS suppressed lipid oxidation, decrease in pH and discoloration induced by frozen storage. Thus, this natural OEx is useful in improving the physical and chemical qualities of frozen processed poultry foods.