Narulita Erlia, Amaliyah Fitri Nur, Winarti Lina, Febrianti Riska Ayu, Kuswati Kuswati
Bachelor in Biology Education, University of Jember, Jember, 68121 Indonesia.
Laboratory of Molecular Medicine, CDAST, University of Jember, Jember, 68121 Indonesia.
Indian J Microbiol. 2024 Sep;64(3):983-989. doi: 10.1007/s12088-023-01183-5. Epub 2024 Jan 26.
Foodborne disease is caused by consuming pathogenic microorganism-contaminated food that generates poisoning. is a bacterium that causes foodborne disease, which is neutralized using gel hand sanitizer containing a bacteriophage with hydroxypropyl methylcellulose (HPMC) and active glycerin ingredients. Phages are viruses that infect bacteria naturally. This study aims to examine the effect of HPMC and glycerin on the physical properties and activity of bacteriophage ɸPT1b-based hand sanitizer gel, as well as determining the optimum composition of the combination of HPMC and glycerin in the same. The results of the study shows that the HPMC and glycerin factors show a positive value for inhibitory response, with the HPMC factor showing the best results. The optimum formula results using Design Expert 12.0 software were 0.75% for HPMC and 7.5% for glycerin, while the values for viscosity, dispersal power, and inhibitory power were 32,500 dPas, 7,737 cm, and 1.300 cm, respectively. In conclusion, an increase in HPMC concentration affects the increment of the viscosity score and decreases spread response. However, the glycerin concentration increment reduces the viscosity score but raises the spread value.
食源性疾病是由食用被致病微生物污染并导致中毒的食物引起的。 是一种导致食源性疾病的细菌，使用含有噬菌体、羟丙基甲基纤维素（HPMC）和活性甘油成分的凝胶洗手液可将其中和。噬菌体是天然感染细菌的病毒。本研究旨在研究HPMC和甘油对基于噬菌体ɸPT1b的洗手液凝胶的物理性质和活性的影响，并确定二者组合的最佳配方。研究结果表明，HPMC和甘油因素对抑制反应呈正值，其中HPMC因素效果最佳。使用Design Expert 12.0软件得出的最佳配方结果为：HPMC为0.75%，甘油为7.5%，而粘度、分散力和抑制力的值分别为32,500 dPas、7,737 cm和1.300 cm。总之，HPMC浓度的增加会影响粘度得分的增加并降低扩散反应。然而，甘油浓度的增加会降低粘度得分但提高扩散值。
