Currently, chemical dishwashing liquids are among the most commonly used cleaning products in households due to their convenience, rapid effectiveness, and low cost. Although chemical dishwashing liquids provide significant cleaning efficiency, they pose many potential risks to human health and the environment, particularly aquatic environments. This is because industrial dishwashing liquids are mostly formulated from water combined with various chemical components such as LAS, SLS, NaOH, SLES, MgSO₄, NH₄Cl, acids, alkalis, fragrances, formaldehyde, and the antibacterial agent triclosan (Adelliya, 2021). These substances can cause numerous health problems with frequent exposure, including the risk of irritant dermatitis. Moreover, if not thoroughly rinsed off, residues may remain on dishes and enter the body, leading to serious health impacts on users, especially pregnant homemakers. In addition, when discharged into the environment, industrial dishwashing liquids contribute to environmental pollution and harm aquatic organisms (Hong-Yan et al., 2009). Given these concerns, the replacement of industrial dishwashing liquids with environmentally friendly alternatives has become increasingly necessary. The fermentation of coconut is a complex biological process in which microorganisms convert sugars in coconut water into products such as alcohols, organic acids, and flavor compounds. Coconut enzyme is fermented coconut water produced by a microbial system. Due to its organic acid content and synergistic combination with natural ingredients—including coconut ash water (for odor removal), coconut essential oil extract (cocamidopropyl betaine source), coco glucoside (foaming agent), guar gum (thickener), baking soda (NaHCO₃), and table salt (NaCl)—the formulation offers effective cleaning, skin moisturization, and safety for children and individuals with sensitive skin.

Enzyme immobilization offers an innovative approach for reuse, preservation, and optimization of production efficiency and costs in the food and biofuel industries. In this study, amylase enzymes immobilized in Ca-alginate membranes were utilized in the fermentation of traditional sticky rice wine. The morphology and activity of immobilized amylase beads were maintained effectively at a 2% concentration of both carrier material and enzyme solution. After seven days of fermentation, fermentation efficiency reached an ethanol concentration of 55% v/v. The activity of immobilized amylase retained 60% of its activity after four consecutive fermentation cycles. These results suggest that immobilized amylase beads have promising applications in sticky rice wine production, replacing free amylase, which is difficult to recover and reuse.

The papain-like protease (PLPro) is a highly conserved, non-structural protein that plays a crucial role in the formation of the replication-transcription complex and the processing of polyproteins in SARS-CoV-2, as well as improving the host’s antiviral immune responses against said virus. Chalcone is a common ingredient, which can be found in a multitude of natural substances, such as food and herbs. It has been proven to have various biological activities, including antiviral effects. Previous studies have identified several natural chalcone-based compounds with the ability to inhibit SARS-CoV-2 by targeting the PLPro enzyme. Based on these findings, this study investigated potential chalcone-derived PLPro inhibitors, as retrieved from Pubchem and in-house libraries. Virtual screening protocols, specifically molecular docking and molecular dynamics simulating filter, were applied to reach the desired goal. As a result, 1448 out of 1454 chalcone derivatives can effectively bind to SARS-CoV-2 via PLPro. The 5 substances with the most suitable docking score and binding mode were selected for the next step. Through MD, CID1021201513 and CID101585417 showed the greatest potential in targeting PLPro. However, further in vitro and in vivo studies must be conducted before the bio-activities of these chalcones against SARS-CoV-2 can be confirmed. Furthermore, the ligand-protein interaction mode analysed in this research can help design effective chalcone derivatives.

Enzymes are biodegradable catalysts naturally present in living organisms. Enzymes can accelerate biochemical reactions by reducing the activation energy, and they are not consumed during reaction processes. Numerous applications of enzymes have been developed in biotechnology, industry, medicine, pharmaceuticals, food processing, biofuels, and so on. In this study, we develop a mathematical model describing enzymatic reactions with a Ping-Pong mechanism and competitive substrate inhibition. In order to obtain insights into the model behaviors, we use Python software to obtain numerical solutions for the model. Some discussions on the numerical results is provided. Finally, we briefly discuss a potential application of the model and some future work.

Enzyme pectinase được ứng dụng trong nhiều lãnh vực sản xuất khác nhau. Việc tận dụng thành phần pectin có trong trái cà phê để cảm ứng sinh pectinase không chỉ giúp tận dụng tốt nguồn phế liệu này mà còn giúp nâng cao hiệu quả quá trình chế biến cà phê theo phương pháp ướt. Trên môi trường bán rắn, hiệu quả sinh tổng hợp pectinase của chủng Aspergillus niger Đ3 không cao, hoạt độ tối ưu chỉ đạt 0,88 UI/g trên môi trường có chứa 20% vỏ cà phê sau 5 ngày nuôi cấy. Ngược lại, thành phần pectin trong lớp nhớt của trái cà phê có khả năng cảm ứng Bacillus Ba 79 sinh pectinase với hiệu quả khá cao, hoạt độ enzyme tối đa đạt 2,33 UI/g sau 4 ngày nuôi cấy trên môi trường có chứa 60% dịch nhớt cà phê, 16% bắp xay và 24% bã đậu nành. Chế phẩm pectinase từ Bacillus Ba 79 có khả năng làm tăng độ trong của rượu vang 41,8% khi bổ sung với tỷ lệ 7,5 UI/ lít, trong thời gian 180 phút.