Cytotoxic Activity of BornUSU I towards T47D Breast Cancer Cells.

Aim: The aim of this study was to determine cytotoxic activity of BornUSU I or Boronhafagama I (1,5-bis(4-hydroxyphenyl)-3-oxa-1,5-diaza-2,4-diboropentane-2,4-diol) as a boron derivate compounds which are boron neutron captured theraphy (BNCT) candidates.

Methods: The T47D cells were treated by BornUSU I, and Tamoxifen as a positive control. The in vitro study was using MTT method with the incubation period for 24h and 48h.

Curcumin and its analogues (PGV-0 and PGV-1) enhance sensitivity of resistant MCF-7 cells to doxorubicin through inhibition of HER2 and NF-kB activation.

Chemoresistance of breast cancer to doxorubicin is mediated mainly through activation of NF-kB and over expression of HER2. Curcumin and its analogues (PGV-0 and PGV-1) exert cytotoxic effects on T47D breast cancer cells. Suppression of NF-kB activation is suggested to contribute to this activity.

Interaction of active compounds from Aegle marmelos CORREA with histamine-1 receptor.

Unlabelled: The aim of this study is to determine the affinity of six active compounds of Aegle Marmelos Correa, they are (E, R)-Marmin, skimmianine, (S)-aegeline, aurapten, zeorin, and dustanin as antihistamines in histamine H1 receptor in comparison to cetirizin, diphenhydramine and chlorpheniramine as ligands comparison. Previously, in the in vitro study marmin obviously antagonized the histamine H1 receptor in a competitive manner.

Methods: molecular docking to determine the interaction of ligand binding to its receptor.

Physico-chemical and microbial quality of indigenous Indonesian spicy dried meat.

Traditional spicy dried meat of Indonesia, known as dendeng, is an eastern indigenous meat-processing product using meat as a raw material and incorporating coconut sugar, cooking salt and spices. The aspects of stability of this product (physico-chemical and microbial quality) have been discussed and dendeng, as other similar dried meat products in different countries, had the potency to be developed using new technology in order to improve its' quality, stability and organoleptic acceptability and to produce a more stable product.