生物化學

We invented the Midori which means green Bioreactor (MBR), beads of euglena and other microalgae fixed in calcium alginate that absorbs carbon dioxide (CO2). We examined the effect of 19 different solutions and two different organisms on MBR cultivation. Surprisingly, when the MBR was supplied with carbon dioxide or cultured with yeast, they became drastically darker green. Chromatography revealed this green color to be that of microalgae such as green algae or Euglena because chlorophyll a and chlorophyll b were detected. Under sunlight, MBR absorbed CO2 and the absorption rate was 1.5 L CO2/day/1L of MBR. Furthermore, when we put MBR in the water tank, they increased the amount of dissolved oxygen without polluting the environment. These results indicate that MBR can absorb CO2 by photosynthesizing without leaking out the inside microalgae.

硫磺菇（Laetiporus sulphureus）和桑黃菇（Sanghuangporus sanghuang）是東亞，特別是台灣森林中的兩種真菌。這些真菌的次級代謝物，特別是多醣，具有抗炎和抗癌的生物效應；其地面子實體長期被當地人作為傳統藥物使用。然而，這些藥用特性及其機制尚未充分研究。本研究旨在分析和量化這些真菌多醣的抗炎效果。從硫磺菇中提取硫酸化多醣，從桑黃菇中提取非硫酸化多醣，並使用水和乙醇進行多步純化。隨後，將純化後的產品餵給巨噬細胞進行體外測試以檢查其抗炎性。硫酸化多醣的最佳濃度為150 ppm，能夠最大程度地降低自由基濃度21.6%，且不影響細胞活力。相比之下，桑黃菇的所有多醣濃度均顯示出增強的細胞炎症，顯示其作為藥物無效，因為沒有去除真菌毒素。相比之下，硫磺菇的硫酸化多醣顯示出其藥用潛力，對生物醫學和生物探索領域具有新啟示。

Most people in the country tend to consume soda as part of their daily lives, without thinking about the health consequences that this entails. And the fact is that 墨西哥 is considered the main consumer of soda in the world (Universidad Nacional Autónoma de México [UNAM], 2019), and not only that, it also tops the lists of obesity and diabetes (Procuraduría Federal del Consumidor [PROFECO], 2018). A bad diet is one of the main causes of these medical conditions, so it is necessary to rethink the foods of daily consumption. In this project, the development of a carbonated beverage with three main ingredients: purple corn, hibiscus, and pineapple, which contain diverse nutritional properties in addition to having significant amounts of antioxidants (Secretaría de Cultura,2020; Sumaya et al., 2014; Kongsuwan et al., 2009), is established as an objective. In addition, antioxidants act as regulators of cellular aging and prevent chronic diseases (Vilaplana, 2007). For this reason, the elaboration of a beverage with these characteristics is considered harmless and a good option for people with a chronic disease or who are prone to it, as well as a healthy alternative to the consumption of soft drinks. In this project, an experimental methodology was followed to prepare the nutritional beverage, which had nutritional properties, such as vitamin and antioxidant content, in addition to having a pleasant taste and texture.

An exploration of Pachyrhizus erosus as an option for plant-based milk in the 印尼n market for people with lactose intolerance. With its prevalence in tropical climates, Pachyrhizus erosus is an affordable crop in 印尼. Pachyrhizus erosus is a root vegetable containing a calcium content of 15.6 mg per cup (130g) in its unprocessed form, concentrated in its white flesh. Based on its affordability and calcium content, Pachyrhizus erosus can be transformed into a beverage product with nutritional qualities on par with existing plant-based milk, therefore being a solution for calcium sustenance that is more accessible due to its high capability to be locally grown in 印尼. However, this may be a partial case as Pachyrhizus erosus only thrives in regions with long warm seasons. In this research, three trials of Pachyrhizus erosus-based milk recipe have been conducted Trial 1 consists of a 1:1 ratio of Pachyrhizus erosus to water, Trial 2 consists of a 2:1 ratio of Pachyrhizus erosus to water, and Trial 3 consisting of a 10:10:1 ratio of Pachyrhizus erosus to water, and to a small amount of soybean. Based on the results of 14 organoleptic test respondents, it is concluded that the best ratio of ingredients is 10:10:1 (water: Pachyrhizus erosus: soybean) due to an overall preference of the third trial with this ratio, in terms of taste, aroma, color, and consistency. Pachyrhizus erosus is the dominant ingredient in developing alternate plant-based milk. However, findings from the most preferred trial in the organoleptic test suggest that implementing a minor amount of soybean would stabilize the milk-like consistency and flavor. Pachyrhizus erosus’ ability to retain calcium in its water content has been additionally proven in a calcium test using a reagent solution of ammonium oxalate, as even with the trials’ step of straining the liquid content of Pachyrhizus erosus that had been blended with added water, all three trials tested positive based on the high level of the precipitate. Other tests that tackle the quality of each trial include In Silico Testing, biuret protein test, alcohol test, COB test, and pH level testing.