Indonesian Journal of Life Sciences

Comparative Dissolution Profiles of Branded versus Generic Clopidogrel Bisulfate: Assessing In Vitro Bioequivalence

Mon, 29 Sep 2025 00:00:00 +0700

Clopidogrel, an antiplatelet agent widely prescribed for thromboembolic disorders, holds a substantial market presence in Indonesia, with a valuation of IDR 4.52 trillion. While plavix (branded form) remains as one of the leading treatments for such conditions, its high cost makes it unaffordable for a significant portion of Indonesia’s population. This underscores the necessity for generic alternatives that mimic the properties of the branded product to ensure broader accessibility and affordability for patients. To achieve this, generic clopidogrel bisulfate tablets must undergo the same crucial biopharmaceutical stages such as disintegration, drug release, aqueous dissolution, and systemic absorption to achieve therapeutic efficacy similar to the branded version. Despite being the most expensive tablet, the branded form serves as a standard reference to evaluate the dissolution profile, quality, and efficacy of locally manufactured generic formulations. This study investigates the dissolution profile and physical properties of generic clopidogrel bisulfate tablets produced by PT Phapros TBK, compared to a branded clopidogrel bisulfate product licensed by Sanofi in France. Quality attributes including weight and size uniformity, hardness, and disintegration time were assessed as per the Indonesian Pharmacopoeia (5th edition) standards. Dissolution tests were conducted at pH levels of 1.2, 4.5, and 6.8, with 12 sample replications at each interval, to determine bioequivalence between the two formulations. Through this research, the aim is to illuminate the bioequivalence of generic and branded clopidogrel products in Indonesia, offering insights into their interchangeability and potential clinical impact in a high-demand market.

The Role of Marula Oil in Alleviating Photoaging: Insights into its Bioactive Components

Tue, 30 Sep 2025 00:00:00 +0700

Photoaging, caused by prolonged UV exposure, accelerates skin aging through oxidative stress, collagen degradation, and inflammation. With growing consumer demand for natural and sustainable anti-aging solutions, marula oil has gained attention for its potential in mitigating photoaging. Derived from Sclerocarya birrea, marula oil is rich in fatty acids (oleic and palmitic acids) and antioxidants like vitamin C and E. This review investigates marula oil’s bioactive components and their mechanisms of action in alleviating photoaging, focusing on its moisturizing, antioxidant, and photoprotective properties. Moreover, clinical studies examine its ability to improve skin hydration, enhance barrier function, and inhibit enzymes associated with collagen degradation. Despite its promise as a cosmeceutical, long-term studies are necessary to explore its sustained efficacy, molecular pathways, and potential synergy with other natural ingredients.

In Silico Evaluation of the Inhibition of Pseudomonas aeruginosa Biofilm Production in Burn Wound Infections Using CATH-2 and LL-37 Peptides

Tue, 30 Sep 2025 04:43:02 +0700

Patients with burn injuries are at high risk of bacterial infection due to the loss of the skin barrier, often leading to complications that contribute to increasing death tolls from burn injuries. The formation of biofilms in bacteria increases its survival rate, especially in the rise of antibiotic resistance cases, which ineffectively combats biofilm production. This research explores the use of two types of cationic antimicrobial peptides, LL-37 and CATH2, commonly originating from humans and chickens, respectively, as a form of host defense in preventing the formation of biofilms by one of the most common pathogenic bacterial strains in severe burn wounds, Pseudomonas aeruginosa, through inhibition in its LPS region. In silico analyses were performed using AlphaFold, GLYCAM-Web, YASARA, and AutoDock Vina. It was found that the CATH-2 model has the strongest binding affinity towards the three types of LPS—alginate, Pel, and Psl—scoring between -5.5 and -6.0 kcal/mol, as opposed to the score range of -4.1 to -6.0 for LL-37. However, the LL-37 model is considered more precise than the CATH-2 model overall, meaning the in silico results of the former are likely more accurate in real life than the latter. These results suggest the utilization of the two peptides as treatments in severe burn cases. In future developments, the application of genetically engineered plasmid-inserted Staphylococcus epidermidis, a commensal bacterium commonly found on human skin, to produce peptides may be considered.

The Effect of Alpha-Amylase Types and Time of Enzyme Activation Towards the Sensory and Physicochemical Properties of Oat Milk

Maria Priska Angelina Pek, Desak Putu Ariska Pradnya Dewi, S.TP., M.Sc. — Tue, 30 Sep 2025 04:51:28 +0700

Plant-based or non-dairy milk substitutes are becoming favored in the growing field of functional beverages driven by factors such as health benefits, allergies, lactose intolerance, and the rise in vegan diets. However, there are challenges to producing oat milk, such as achieving the desirable texture and taste. This study is aimed to have 4 treatments utilizing 2 different kinds of amylase (Amylase 1 and Amylase 2) along with 2 different times of enzymatic activation (20 minutes and 30 minutes) to modify physicochemical properties and sensory qualities. This process includes the utilization of 2 amylase enzyme brands, guar gum, canola oil, and oat flour which improves the overall quality of this alternative to dairy milk. Oat milk making involves combining water, oat flour, and oil. The mixture was then processed until smooth before filtration and amylase was added for an enzymatic reaction. The mixture was then pasteurized, and finally, guar gum solution was stirred in before serving. This research investigates the physicochemical characteristics and sensory qualities of enzymatic oat milk, encompassing pH, brix, stability, viscosity, 5-point hedonic test, and rank test. Moreover, it was found that there are significant differences in all of the attributes including pH, brix, viscosity, and stability with the p-value of less than 0.001. It was also found that the time of enzymatic activation had no impact towards the physicochemical and sensorial properties of oat milk. Lastly, sensorial properties of the oat milk prepared with amylase enzymes scored higher in all attributes compared to the negative control.

Keywords: Oat milk, amylase, activation time, sensory, physicochemical

Chub mackerel as potential lipid-based functional food

Tue, 30 Sep 2025 04:46:06 +0700

Functional foods have gained a lot of attention as people become more aware of the importance of human nutrition. Chub mackerel is classified as one of the functional foods due to being rich in omega-3 fatty acids, which include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that are associated with various health benefits, including anti-inflammatory properties, cardiovascular health support, and cognitive function enhancement. Additionally, chub mackerel also contains high protein, vitamin, and mineral content that contribute to muscle growth, immune system support, and cognitive function improvement. Research has indicated the safety and efficacy of consuming omega-3 from chub mackerel, particularly among vulnerable populations like pregnant women and children. Various processing techniques have been applied to chub mackerel to enhance its quality as a functional food, including roasting and frying. However, non-thermal processing may better preserve the nutritional compositions, mitigating nutrient losses during processing. The future outlook for chub mackerel as a functional food includes further research into alternative cooking methods to preserve omega-3 content and the implementation of regulatory measures and industry collaborations to promote its utilization as a functional food, particularly in regions like Indonesia where it is abundant and affordable. Overall, chub mackerel shows promise as a lipid-based functional food with significant potential for improving public health and addressing the rising prevalence of non-communicable diseases.