Boy M. Bachtiar
Departemen Biologi Oral, Fakultas Kedokteran Gigi, Universitas Indonesia, Jakarta

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PENGHAMBATAN CAJUPUTS CANDY TERHADAP VIABILITAS KHAMIR CANDIDA ALBICANS SECARA IN VITRO [INHIBITION OF CAJUPUTS CANDY TOWARD THE VIABILITY OF CANDIDA ALBICANS BY USING IN VITRO ASSAY] Wijaya, C. Hanny; Rachmatillah, A. Fieki; Bachtiar, Boy M.
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.332 KB) | DOI: 10.6066/jtip.2014.25.2.158

Abstract

The utilization of cajuput essential oil as a flavor in candy might give other physiological active value added. Some compounds of cajuput plant (Melaleuca cajuputi L) have been reported for their anti-microbe activities. Candida albicans is a normal commensal organism in human mouth. However, it might become virulent and responsible for oral diseases known as oral candidiasis. This study aimed to determine the effect of cajuput and peppermint oil in cajuputs candy in inhibiting the C. albicans biofilms formation by using biofilm assay and viability assay, in vitro test. Furthermore, the influence of concentration cajuput oil on its activities has also been analyzed. The result showed that the concentration of cajuput oil in cajuputs candy has been effective to inhibit the viability of C. albicans. The provision of flavor components of cajuput and peppermint oil could produce synergistic effects compared to single flavor component. The addition of cajuput oil at 0.6% has been able to inhibit the viability of C. albicans. The activities of the cajuput oil showed positive correlation with its concentration. The variable plus and minus 0.1% addition, however, did not give any significant different in its inhibition. Sensory test (hedonic test) to evaluate the flavor, aroma, and overall attributes showed there was no significant difference between 0.6 to 0.8% addition of cajuput oil upon the sensory acceptance.
Protein Profile of Prevotella intermedia and Porphyromonas gingivalis Cell Isolated from Chronic Periodontitis Patient Loviamanda, Jessica Setyadarma; Djais, Ariadna; Bachtiar, Boy M.
Journal of Dentistry Indonesia Vol 17, No 1 (2010): April
Publisher : Faculty of Dentistry, University of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4222.41 KB) | DOI: 10.14693/jdi.v17i1.110

Abstract

Prevotella intermedia and Porphyromonas gingivalis are two of the specific microorganisms that frequently occurs in chronic periodontitis. As protein plays an important role in bacterias life and its virulence factor, we tried to explore variation in P. intermedia and P. gingivalis cell protein profile which isolated from different periodontl pocket depth of chronic periodontitis patient. P. intermedia and P. gingivalis were identified using Polymerase Chain Reaction (PCR) technique, and its protein profile were evaluated using Sodium Dodecyl Sulfate - Polyacrylamide Gel Electrophoresis (SDS-PAGE). SDS-PAGE result showed that there were significant difference between protein profile of P. intermedia cell which isolated from slhallow and deep pocket with dominant proteins of molecular weight 200 kDa, 110 kDa, 40 kDa, and 25 kDa, however, relationship between pocket depth and P. intermedia cell protein pofile could not be concluded because unrepresentative number of P. intermedia colonies. In the other hand the variation in P. gingivalis cell protein profile was not influenced by pocket depth with dominant protein called hemin binding protein (HbBp).DOI: 10.14693/jdi.v17i1.110
PERAN HEAT SHOCK PROTEINS (HSP) DALAM PATOGENESIS PENYAKIT OTOIMUN DI DALAM RONGGA MULUT Bachtiar, Endang W.; Djamal, Niniarty Z.; Bachtiar, Boy M.
Journal of Dentistry Indonesia Vol 7, No 1 (2000)
Publisher : Faculty of Dentistry, University of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.925 KB) | DOI: 10.14693/jdi.v7i1.510

Abstract

Heat Shock Proteins (HSP) are highly conserved immunoreactive group of proteins found in microorganisms and animal/human tissue. In addition to heat, other stressful conditiions also induce stressed proteins, especially anorexia, heavy metal ion, exposure to H2O2 and infection by DNA or RNA viruses. Recent studies suggest the involvement of HSPs as autoantigens in autoimmune diseases, including rheumatoid arthritis, systemic lupus erythematosus, Bechets syndrome, recurrent oral uclers, oral lichen planus and other. The HSPs 60 - 65 KDa might be involved in the pathogenesis of autoimmune diseases such as Bechets syndrome, recurrent oral ulcers, and oral lichen planus. This paper will discuss the immunopathogenesis mechanism of those diseases induced by HSPs.
Effect of Xylitol with Various Concentration and Duration on the Growth of Candida albicans (In Vitro study) Leepel, Lakshmi A.; Sastra, Shandy; Puspitawati, Ria; Bachtiar, Boy M.
Journal of Dentistry Indonesia Vol 16, No 1 (2009): April
Publisher : Faculty of Dentistry, University of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (631.751 KB) | DOI: 10.14693/jdi.v16i1.12

Abstract

The growth of C. albicans is influenced by glucose intake. Xylitol is commonly used as sugar substitute. Reported effective concentrations of xylitol in reducing C. albicans growth in vitro were varied, 1%, 5%, and 10%. Objectives: Investigate the effect of different concentration and duration of xylitol exposure in inhibiting C. albicans growth in vitro. Method: Identification of C. albicans from oral swab of a male candidiasis patient was conducted using CHROMagar, confirmed by germ tube test. C. albicans suspension (108 cells/μl) were inoculated in SDB contained 1%, 5%, 10% xylitol, and without xylitol (as control), for 3 and 7 days, then incubated in 37oC on SDA and counted for their CFU after 48 hours. The C. albicans ATCC 10231 strain was used as a comparison. Results: After 3 days, increased concentration of xylitol (1%, 5%, 10%) lead to decrease growth of C. albicans, both the ATCC 10231 (125%; 51%; 14% respectively) and the clinical isolate (103%; 81%; 42%), p = 0.044. Significant lower growth of C. albicans compared to control were only seen in those exposed to 10% xylitol (p = 0.024). After 7 days, exposure of 1%, 5%, 10% xylitol did not significantly affect the growth of C. albicans (p = 0.396). Conclusion: The growth of C. albicans could be inhibited by 10% xylitol for 3 days.DOI: 10.14693/jdi.v16i1.12
Effect of Xylitol on Candida albicans resistance in serum (in vitro study) Puspitawati, Ria; Kadrianto, Theodorus Hedwin; Bachtiar, Boy M.; Leepel, Lakshmi A.
Journal of Dentistry Indonesia Vol 16, No 2 (2009): August
Publisher : Faculty of Dentistry, University of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4199.57 KB) | DOI: 10.14693/jdi.v16i2.98

Abstract

Xylitol is reported to inhibit the growth of C. albicans. Objectives: Investigating serum factor role in inhibiting the growth of C. albicans and the effect of 1%, 5%, 10% xylitol on C. albicans resistance in serum in vitro. Methods: Identification of C. albicans (oral swab of candidiasis patient) was conducted using CHROMAgar, confirmed by germ tube test. The cultures were serially diluted, inoculated in Saburoud Dextrose Broth (SDB) contained 0% (control), 1%, 5%, or 10% xylitol, and kept for 3 or 7 days. These inoculations were then exposed to either active or inactive serum (Fetal Bovine Serum heated in 65ºC for 30 minutes) for 2 hours in 37ºC. The colony forming unit (CFU) of C. albicans in Saburoud Dextrose Agar (SDA) were counted after 2 days. C. albicans ATCC 10231 strain was used as a comparison. One-way ANOVA with 0.05 was used. Results: After 3 days cultured in media with or without xylitol, the CFU of C. albicans exposed to active serum were significantly lower than those exposed to inactive serum (p=0.032). Although not statistically significant (p=0.689), increased concentration of xylitol lead to increased resistance of C. albicans in active serum. Only 7 day exposure of 10% xylitol resulted in significantly higher growth of C. albicans (p=0.034). No significant difference of C. albicans CFU in active or inactive serum (p=0.404). Conclusion: Serum factor has role in inhibiting C. albicans growth in vitro. Exposure of 1%, 5%, or 10% xylitol for 3 or 7 days has no significant effect on C. albicans resistance in serum.DOI: 10.14693/jdi.v16i2.98
Phenotype and Genotype of Enterococcus faecalis Isolated form Root Canal and Saliva of Primary Endodontic Patients Mubarak, Zaki; Asmara, Widya; Wibawa, Tri; Bachtiar, Boy M.
Journal of Dentistry Indonesia Vol 23, No 1 (2016): APRIL
Publisher : Faculty of Dentistry, University of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (570.848 KB) | DOI: 10.14693/jdi.v23i1.960

Abstract

This study was carried out to investigate the phenotype and genotype of E. faecalis isolated from the root canal and saliva of primary endodontic patients with periapical lesions. Eighteen adult male and female individuals suffering from primary endodontic infection, either had or had not periapical lesions, were involved in this study. Root canal scraping and saliva were collected from each subject and used for bacterial quantitation using a real-time polymerase chain reaction (RT-PCR). Enterococci were isolated using ChromAgar medium and then identified using both biochemical (Gram staining and catalase tests) and molecular biology (conventional PCR) methods. Gelatinase activity, polysaccharide capsul profile and mRNA ace expression level were determined using microbiological, biochemical and molecular biology approach, respectively.  Genotype of E. faecalis was determined based on nucleotide sequence of ace and gelE genes analyzed using web-based 3730xl DNA Analyze software. The results showed that high proportion of E. faecalis found in both root canal and saliva of is related to the incidence of periapical lessions in the primary endodontic patients. This is contrast to the insignificant relationship found between Cps polymorphism, gelatinase activity, and mRNA ace expression with periapical lesions in the patients, respectively.DOI: 10.14693/jdi.v23i1.960
POTENSI HAMBAT PERMEN LUNAK SIRIH DAN PINANG TERHADAP PEMBENTUKAN BIOFILM STREPTOCOCCUS MUTANS Maryati, Maryati; Wijaya, C. Hanny; Adawiyah, Dede R.; Bachtiar, Boy M.
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (10470.761 KB) | DOI: 10.6066/jtip.2017.28.2.150

Abstract

 Betle leaf (Piper betle L.) essential oil and catechu nut  (Areca catechu L.) extracts have been known to be able to inhibit biofilm formation of S. mutans. This research aimed to characterize the chemical compounds of betle leaf esssential oil, screen the phytochemicals in catechu nut ethanol extract, and assess the inhibitory potential of betle and catechu in chewy candy on biofilm formation by S. mutans. The experiment included preparation of extracts and chemical characterization of the raw materials, formulation of chewy candy, measurement of biofilm inhibition, and sensory evaluation of the candy. In vitro examination for inhibitory potency of betle and catechu chewy candy against biofilm formation S. mutans ATCC 31987 was performed in adhesion phase (4 hours) and active accumulation phase (18 hours). Antibacterial assay was performed in BHI broth media on microplate 96 wells. Crystal violet 0.5% was used to stain the biofilm and Optical Density (OD) was measured at ? 450 nm. The GC-MS analysis detected 32 compounds in the essential oil of betle leaf. The Betle leaf essential oil contained chavicol acetate, isoeugenol, chavibetol acetate, chavicol, and allylcatechol 3.4-diacetate, while catechu nut ethanol extract contained flavonoids and tannins. The components were possibly the inhibitory agents of S. mutans biofilm formation. Chewy candy containing 0.8% betle leaf essential oil and 2.3% catechu nut extract had effective inhibitory potential for S. mutans biofilm formation. Inhibition during adhesion phase was 74.5±0.7%, while that for accumulation phase was 60.8±1.8%. Sensory analysis suggests that the candy was slightly liked by the panelists (5±2).
The ability of IgY to recognize surface proteins of Streptococcus mutans Gani, Basri A.; Chismirina, Santi; Hayati, Zinatul; B, Endang Winiati; Bachtiar, Boy M.; Wibawan, I. Wayan T.
Dental Journal (Majalah Kedokteran Gigi) Vol 42, No 4 (2009): (December 2009)
Publisher : Faculty of Dental Medicine, Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.77 KB) | DOI: 10.20473/j.djmkg.v42.i4.p189-193

Abstract

Background: Streptococcus mutans are gram positive bacteria classified into viridians group, and have a role in pathogenesis of dental caries. It’s adhesion to the tooth surface is mediated by cell surface proteins, which interact with specific receptor located in tooth pellicle. Glucan binding protein, Glukosyltransferase, and antigen I/II are basic proteins of S. mutans, which have a role in initiating the interaction. A previous study showed that chicken’s IgY can interfere the interaction. Purpose: The objective of this study was to assess the ability of IgY in recognizing the surface molecule of Streptococcus mutans expressed by various serotypes (c, d, e, f) and a strain derived from IPB, Bogor. Method: Western blot was used as a method to determine such capability. Result: The result showed that IgY has a potency to recognize antigen I/II, but not the other proteins on the cell surface of all bacteria tested. Conclusion: The ability of IgY to bind the surface protein, antigen I/II, indicates that this avian antibody could be used as a candidate for anti-adhesion in preventing dental caries.