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"Penyakit periodontal merupakan salah satu penyakit yang sering terjadi dan menimbulkan masalah kesehatan gigi dan mulut. Penyakit periodontal menduduki peringkat kedua di Indonesia. Penyakit periodontal terdiri atas 2 jenis yaitu gingivitis dan periodontitis. P. gingivalis dan S. sanguinis merupakan bakteri yang sering dikaitkan dengan kerusakan pada jaringan peridontal terutama gingivitis dan periodontitis, dan memiliki sifat resisten terhadap antibiotik. Nisin termasuk dalam bakteriosin kelas I lantibiotik dan merupkan peptida antimikroba yang diproduksi oleh bakteri Gram-positif tertentu yang mencakup spesies Lactococcus dan Streptococcus. Nisin A dan nisin Z merupakan varian nisin alami yang diproduksi oleh L. lactis dimana keduanya memiliki aktivitas bakterisidal. Bakteriosin merupakan solusi potensial untuk masalah ini karena aktivitas spektrumnya yang luas terhadap bakteri resisten terhadap antibiotik. Untuk melihat efektivitas bakteriosin nisin Z dan nisin A terhadap bakteri patogen P. gingivalis dan S. sanguinis dilakukan studi in-silicodengan menggunakan metode molecular docking dengan menggunakan software PatchDock dan FireDock. Visualisasi dilakukan menggunakan PyMol untuk melihat situs interaksi antara ligan dan reseptor. Protein target yang digunakan dari bakteri P. gingivalis dan S. sanguinis adalah LPS dan bakteriosin nisin A serta nisin Z dipilih sebagai ligan uji. Hasil metode molecular docking dan visualisasi menunjukan bahwa nilai global energy terbaik dari docking bakteriosin nisin Z dan protein LPS bakteri P. gingivalis adalah -45.40 kcal/mol dan antara bakteriosin nisin A dan protein LPS bakteri S. sanguinis adalah -42.59 kcal/mol. Selain itu, terdapat interaksi antara asam amino ASP-74, ASP-76, dan ARG-66 pada bakteriosin nisin A dengan reseptor LPS pada bakteri S. sanguinis dan interaksi antara asam amino Lys-1C pada bakteriosin nisin Z dengan reseptor LPS pada bakteri P. gingivalis. Dapat disimpulkan bahwa bakteriosin nisin A dapat menghambat aksi bakteri S. sanguinis dan bakteriosin nisin Z dapat menghambat aksi bakteri P. gingivalis sebagai bakteri patogen di mulut.

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Periodontal is a disease that often occurs and causes dental and oral health problems. Periodontal disease is ranked second in Indonesia. There are two types of periodontal disease: gingivitis and periodontitis. P. gingivalis and S. sanguinis are bacteria that are often affected by periodontal tissue damage, especially gingivitis and periodontitis, and are resistant to antibiotics. Nisin belongs to the class I lantibiotic bacteriocins and is an antimicrobial peptide produced by certain Gram-positive bacteria including Lactococcus and Streptococcusspecies. Nisin A and nisin Z are natural variants of nisin produced by L. lactis which both have bactericidal activity. Bacteriocins are a potential solution to this problem because of their broad-spectrum activity against bacterial resistance to antibiotics. To see the effectiveness of bacteriocin nisin Z and nisin A against pathogenic bacteria P. gingivalis and S. sanguinis, an in-silico study was conducted using the molecular docking method using PatchDock and FireDock softwares. Visualization was carried out using PyMol to see the interaction site between the ligand and the receptor. The target protein used from bacteria P. gingivalis and S. sanguinis was LPS and bacteriocin nisin A and nisin Z were selected as test ligands. The results of the molecular docking method and visualization showed that the best global energy value of docking between bacteriocin nisin Z and bacterial LPS protein P. gingivalis was -45.40 kcal/mol and between bacteriocin nisin A and bacterial LPS protein S. sanguinis was -42.59 kcal/mol. In addition, there is an interaction between the amino acids ASP-74, ASP-76, ASP-78 and ARG-66 on the bacteriocin nisin A with the LPS receptor on S. sanguinis and the interaction between the amino acids Lys-1C on the bacteriocin nisin Z with the LPS receptor. on P. gingivalis bacteria. It can be concluded that bacteriocin nisin A can inhibit the action of bacteria S. sanguinis and bacteriocin nisin Z can inhibit the action of bacteria P. gingivalis as pathogenic bacteria present in the mouth."

"Minat masyarakat terhadap produk makanan dan minuman berbasis keju semakin meningkat. Keju mengandung berbagai bahan tambahan pangan, seperti pengawet yang jika dikonsumsi secara berlebih dapat menyebabkan penyakit. Penelitian ini dilakukan untuk menghasilkan metode analisis nisin dan kalium sorbat secara simultan yang tervalidasi serta menetapkan kadarnya pada sampel dan batas konsumsi hariannya. Dilakukan pengembangan metode analisis menggunakan kromatografi cair kinerja tinggi (KCKT) dengan detektor UV-Vis dan didapatkan kondisi optimum analisis menggunakan kolom Waters® Spherisorb ODS2 C18 (250 × 4,6 mm, 5 μm), fase gerak dapar amonium asetat (pH 4,2):asetonitril (40:60 v/v) dengan elusi isokratik pada panjang gelombang 233 nm, laju alir 1,0 mL/menit, dan volume injeksi 10 μL. Waktu retensi kedua senyawa berada pada rentang 2,401-3,937 menit. Metode yang dikembangkan telah tervalidasi sesuai dengan pedoman Farmakope Indonesia Edisi VI dan ICH dengan rentang nilai r, LOD, LOQ, persentase perolehan kembali, dan koefisien variasi dari uji presisi secara berturut-turut 0,9997-0,9998; 0,000284-0,0368 mg/mL; 0,000863-0,112 mg/mL; 99,73-101,85%; dan 1,021-1,215%. Didapatkan rentang kadar nisin 9,703-16,128 mg/kg produk keju dan rentang kadar kalium sorbat 807,049-1371,641 mg/kg produk keju. Kemudian didapatkan batas konsumsi harian sampel pada kelompok umur 19-29 tahun, yaitu 0,979-1,663 kg produk keju.

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Public interest in cheese-based food and beverage products is increasing. Cheese contains various food additives, such as preservatives, which if consumed excessively can cause diseases. The purpose of this study was to produce a validated method for simultaneous analysis of nisin and potassium sorbate and to determine their content in samples and their daily consumption limits. The development of an analytical method using HPLC with a UV-Vis detector was carried out and the optimum analysis were obtained using a Waters® Spherisorb ODS2 C18 column (250 × 4.6 mm, 5 μm), a mobile phase of ammonium acetate buffer (pH 4.2): acetonitrile (40:60 v/v) with isocratic elution at a wavelength of 233 nm, a flow rate of 1.0 mL/min, and an injection volume of 10 μL. The retention time of both compounds was 2.401-3.937 minutes. The developed method has been validated in accordance with the guidelines of the Indonesian Pharmacopoeia Edition VI and ICH with a range of r values, LOD, LOQ, percentage recovery, and coefficient of variation from the precision test respectively 0.9997-0.9998; 0.000284-0.0368 mg/mL; 0.000863-0.112 mg/mL; 99.73-101.85%; and 1.021-1.215%. The range of nisin levels was 9.703-16.128 mg/kg of cheese products and the range of potassium sorbate levels was 807.049-1371.641 mg/kg of cheese products. Then the daily consumption limit of samples in the 19-29 year age group was 0.979-1.663 kg of cheese products."

"ABSTRAKNisin has been extensively used as a safe food preservative: therefore, the occurrence of nisin resistance in various bacteria including nisin exposed Listeria monocytogenes has increased in recent years. This problem could be overcome by using nisin in combination with other antimicrobial agents resulting in synergistic effects. Citric acid is a safe food additive granted GRAS status by the Food and Drug Administration, USA. In the present investigation, the antibacterial activity of nisin and citric acid alone or in combinations against L. monocytogenes 10403S was determined, and their potential as food preservative in food model systems was evaluated. The nisin and citric acid showed minimum inhibitory concentration (MIC) at 250 and 4,000 mg/ml, respectively. Checkerboard microdilution method using both compounds showed synergistic effect at concentration of 62.5mg/ml and 1,000 mg/ml, respectively, with the fractional inhibitory concentration index (FICI) value of 0.5. The potent anti listeria effect of nisin in combination with citric acid on the growth of L. monocytogenes in pork ham (food model) was observed during six days of storage at 4oC. This might be exploited to inhibit foodborne bacteria and minimize the nisin resistant problem of L. monocytogenes in the food industry."

"Penelitian ini dilakukan untuk menguji daya antibakteri bahan irigasi nisin 10%, klorheksidin 2%, natrium hipoklorit 2,5% terhadap pertumbuhan biofilm E. faecalis secara in vitro. Bakteri E. faecalis ATCC 29212 dibiakkan pada media agar BHI kemudian diinkubasi 24 jam pada suhu 370C. Bakteri diinokulasi pada membran filter selulosa nitrat selama 72 jam agar terbentuk biofilm. Dilakukan uji kontak langsung antara bahan uji dan biofilm selama 10 menit. Dilakukan kuantifikasi DNA bakteri yang hidup melalui penambahan PMA pada Real time PCR. Hasilnya nisin 10% mempunyai daya antibakteri terhadap biofilm E.faecalis, namun tidak sebanding dengan klorheksidin 2% dan natrium hipoklorit 2,5%.

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The aim of this study was to evaluate antibacterial efficacy of 10% nisin, 2% chlorhexidine, 2.5% sodium hypochlorite against E.faecalis biofilm in vitro. Petri dishes containing BHI agar were seeded with E. faecalis ATCC 29212, incubated overnight at 370C. Celullose nitrate filter membrane was inoculated with E.faecalis for 72 hours to grown a biofilm. Direct contact test was performed between the test solutions and biofilm for 10 minutes. DNA quantification was performed using Real time PCR with PMA additive to count the lived cell. It was concluded that 10% nisin possessed antibacterial effect against E.faecalis biofilm, but not comparable with 2% chlorhexidine and 2.5% sodium hypochlorite."