By: Rafli Zulfa Kamil, Agnes Murdiati, Mohammad Juffrie, Jiro Nakayama and Endang Sutriswati Rahayu

Abstract

Malnutrition has been associated with the gut microbiota composition and the gastrointestinal environment. This study aimed to evaluate whether there is a difference in the gut microbiota profile between the normal and undernutrition (considered moderate malnutrition) children. Ten days’ observations were done between normal (n:13) and undernutrition (n:15) children. The subject’s diet was recorded using a food record. Analysis of the gut microbiota was performed using 16S rRNA gene sequencing targeting the V3-V4 variables region, while the specific bacterium’s number (L. plantarum, Bifidobacterium and Enterobacteriaceae) was analyzed using qPCR. The result shows that the undernutrition group’s energy intake was lower than in the normal group. Although there was no difference in diversity index and overall gut composition, overexpression of the genera Methanobrevibacter, Anaerococcus, Eubacterium, and Succinivibrio was observed in the undernutrition group. Meanwhile, in the normal group, Ruminococcus and Fusobacterium were found. In both groups, there was also the dominant of Prevotella enterotype. Bifidobacterium was significantly higher in the normal group, and there was no difference in the number of L. plantarum and Enterobacteriaceae in both groups. read more

By: Monika Olvi, Naufal Fadhlurrahman, Trian Iswanty, Cico Jhon Karunia Simamora

Abstract

Obesity is a condition of excess body fat due to increased activity of the pancreatic lipase enzyme. Cases of obesity in the world, including in Indonesia, continue to increase every year, especially during the pandemic, patients are vulnerable to being infected with COVID-19. Treatment of obesity such as consuming synthetic fat diet drugs (sibutramine and orlistat) in the long term has dangerous side effects. Nipah (Nypa fruticans) plants, especially their fermented leaves, contain high levels of bioactive compounds (saponins, flavonoids and tannins). The purpose of this study was to determine the best dose of fermented nipah leaf powder in a jelly candy formulation that can effectively reduce blood triglyceride levels and remain delicious for consumption. This study used a Completely Randomized Design with 4 jelly candy formulations, namely fermented nipah leaf powder, sorbitol and carrageenan, including F1 (1% : 75% : 8%), F2 (8% : 75% : 8%), F3 (16% : 75% : 8%) and F4 (0% : 75% : 8%). The results of this study showed that the fermented nipah leaf of Lactobacillus plantarum had a phenol value of 32.94 mg/g; flavonoids 1974.84 mg GAE/g; tannins 44.66 mg/g; toxicity with an LC50 value of 130.81 mg/mL, and an antioxidant 34.76%. Jelly candy formulation with the addition of fermented nipah leaf powder as much as 16% (F3) was able to reduce body weight of obese rats by 1.91 g from 29.03 g to 27.12 g, and triglyceride levels by 39.8 mg/dL from 240 mg/dL to 200.2 mg/dL. read more

By: Ninik Rustanti, Agnes Murdiati, Mohammad Juffrie, Endang Sutriswati Rahayu

ABSTRACT

Association of food intake with intestinal microbiota, short chain fatty acid and metabolic markers in Indonesian women with type 2 diabetes (T2D) has been investigated. The case control study that used  subjects of healthy women and women with T2D. The intake were taken with a semi-quantitative food frequency questionnaire (SQ-FFQ) and physical activity data with IPAQ for a month. Then after 1 month, anthropometric data and metabolic markers were taken. Feces were taken for analysis of pH, gut microbiota and SCFA. HbA1c, fasting blood glucose (FBG) and age were different in healthy and T2D women. Macronutrient intake (calories, carbohydrate, protein, fat) and fiber were not different but T2D women had more water intake significantly than healthy women. T2D had more sugar intake but less meat &poultry product intake and fish & seafood product intake than healthy women. Total short chain fatty acid (SCFA), acetic acid, propionic acid, butyric acid, valeric acid  and gut microbiota (L. plantarum, Bifidobacterium and Prevotella) were not different significantly in healthy and T2D women. There was correlation between FBG with age, HbA1c, waist hip ratio (WHR) and protein intake. HbA1c correlated with age, waist circumference, WHR. Stool pH correlated with waist circumference, WHR, acetic acid, propionic acid, total SCFA and Prevotella. Acetic, propionic and butyric acid correlated with Prevotella and just propionic acid correlated with carbohydrate intake. Microbiota markers of T2D is Bacteriodetes and Microbiota markers of healthy is Ruminococcaceae. read more

By: Ni Nengah Dwi Fatmawati, Gede Ngurah Rsi Suwardana, Komang Ayu Nocianitri, I Ketut Mariadi, I Nengah Sujaya

ABSTRACT 

Inflammatory bowel disease (IBD) is an inflammatory disorder of the digestive tract. Increased intestinal level of the proinflammatory cytokine TNF-α is associated with disease severity. IBD occurs as results of many factors, including dysbiosis. It is well-established that gut microbiota plays role in mucosa immunity, then modulation of gut microbiota may help in alleviating IBD symptoms. Probiotics could modulate gut microbiota. Weissella confusa F213 (WCF213) has been found to successfully enhance mucosa integrity in vitro. The role of this local probiotic in immunomodulation on intestinal mucosa has not been investigated yet. Therefore, the aim of this study was to evaluate the effect of WCF213 on TNF-a level in colon mucosa of DSS-induced colitis rats. Sixteen male Wistar rats (± 100 g) were divided into 4 groups; control, WCF213 (1 x 10⁸ CFU/BW) for 14 d, 2.5% Dextran Sulphate Sodium (DSS) for 7 d and WCF213 (1 x 10⁸ CFU/BW)  for 14 day, and 2.5% DSS for 7 d. After sacrificing the rats, the colon was collected, and mucosal TNF-a level was measured using ELISA. It was found that TNF-a level of DSS-WCF213-treated group was significantly lower than that of DSS-treated group (p=0.011). In IBD, there is an elevation of TNF-α tissue level in the mucosa and lamina propria of colon. Therefore, this preliminary finding indicated that W. confusa F213 may play a role in IBD management. Further investigation on other inflammatory markers and mucosal integrity are needed to study the role of this probiotic in IBD. read more

By: Ellyzsabeth Lambertus, Ira Nugerahani, Indah Kuswardani and Ignatius Srianta

ABSTRACT

Soygurt is a type of probiotic beverage made from soy milk fermented by lactic acid bacteria (LAB). Purple sweet potato contains various bioactive compounds which potent to improve the functionalities especially health benefits of soygurt. Purple sweet potato is also a source of carbohydrates which can contribute to the lactic acid bacteria growth. The purpose of this research was to investigate the effect of purple sweet potato paste concentration on lactic acid bacteria growth in soygurt. This experiment used a starter contained Streptococcus thermophiles, Lactobacillus bulgaricus, and Lactobacillus acidophilus. The purple sweet potato paste was added at six concentration levels i.e. 0%, 3%, 6%, 9%, 12%, and 15%. The total plate count of LAB cells of soygurt is 7,9900-9,7459 log cfu/g and the pH value is between 4,735-4,298. Statistical analysis with Anova at α of 5% showed that the concentration of purple sweet potato paste affects significantly the total plate count LAB and pH of soygurt. The higher concentration of purple sweet potato paste, the total plate count of LAB increase, and the pH decrease. Various compounds in purple sweet potato such as carbohydrates (starch, sugars i.e. sucrose, maltose, and glucose), protein, minerals, and vitamins might be contributing to the LAB growth. In conclusion, the purple sweet potato has a positive impact on LAB growth. read more

By: Ria Dewiyanti, Endang S Rahayu, Tyas Utami

ABSTRACT

Lactobacillus plantarum Dad-13 and Lactobacillus plantarum Kita-3 are Indonesian indigenous probiotic obtained from the isolation of Indonesian fermented foods. In this study, probiotic L plantarum Dad-13 and L plantarum Kita-3 were used as starter cultures in the production of cream cheese and compared with starter commercial of cream cheese. Their viability was evaluated over 35 days of storage at 4 ⁰C. The results showed that the viability of lactic acid bacteria in cream cheese with probiotic starter L. plantarum Dad-13 and L. plantarum Kita-3 were higher than the commercial starter and the amount of viable cells were maintained at 10⁸ CFU/g during storage at 4 ⁰C for 35 days. A total of 36 volatile compound were identified by SPME/GC-MS and 9 fatty acid, 9 ketone, 5 alcohols, 6 ester and 7 lactones were the 5 major contributors to the characteristic flavours of the cheeses. Additionally, high levels of acetic acid (vinegar), hexanoic acid (pungent/sour), butanoic acid, octanoic acid, and decanoic acid (rancid, fatty) were also identified in the samples. The use of probiotics as starter cultures increased the diacetyl compounds (buttery flavour) and produced more ester and lactone compounds than commercial starters. read more

By: Eunike M. A. Samodra, Dian A. Suroto, Endang S. Rahayu

ABSTRACT

Probiotics are currently widely consumed in a mixture of several food matrices and provide health benefits to the host. The viability of probiotic cells is influenced by several factors, including exposure to high temperatures during the production process and low temperatures during storage. In this study, we report on the stress response of Lactobacillus plantarum Mut-3 and Mut-7 after 24 hours of storage at 4 ℃ and -20 ℃. The cold stress response of cold shock protein genes was evaluated through whole genome sequencing. Results revealed that the viability of L. plantarum Mut-3 and L. plantarum Mut-7 had no significant differences between control (11,99 log CFU/ml and 11,76 log CFU/ml, respectively) and at 4℃ (11.68 log CFU/ml and 11.39 log CFU/ml, respectively) also at -20 ℃ (11.30 log CFU/ml and 11.11 log CFU/ml, respectively). Meanwhile, through whole genome analysis there is one gene cspA/cspL which have the possibility of actively playing a role in maintaining cell resistance at low temperatures. This gene in L. plantarum Mut-3 and L. plantarum Mut-7 has 84,85% similarity with Listeria monocytogenes EGD-e. Then, based on multiple alignment on amino acid sequence of cspA/cspL both strain have the same conserved motif compared with Listeria monocytogenes EGD-e. read more

By: Riya andila, Tyas Utami, Endang S. Rahayu

ABSTRACT

Yoghurt contains many volatile compounds. However, in the drying process into yoghurt powder using spray dying, high temperatures can damage the volatile components of yoghurt. Encapsulation technique is believed to be a solution to protect yoghurt powder from losing flavor during the drying process, but its ability depends on the type of encapsulation used. This study investigated the volatile components of yoghurt powder that were encapsulated using 2 types of encapsulation. Yoghurt powder was prepared by adding skim and maltodextrin encapsulants with concentrations of 5%, 10% and 15% using spray drying at an inlet temperature of 110˚C and outlet temperature of 68-80˚C. Cell viability, pH, total titrated acid, moisture content, and volatile compounds were investigated. The result showed that the variation of encapsulant and concentration affect the volatile compound and physicochemical of yoghurt powder. Yoghurt powder with the addition of 15% maltodextrin encapsulant is able to retain a number of the main volatile compounds of yoghurt (aldehyde, acetoin, acetic acid, and some aromatic compounds), has a water content according to SNI (3.85%), able to maintain the production of yoghurt powder (pH 3.92 and total acid titrated 0.87) after undergoing a drying process using spray drying, and has a solubility percentage of 89.10% after the spray drying process. read more

By: Angelia Wattimury, Endang S. Rahayu, Dian A. Suroto

Abstract

Lactobacillus are widely used as probiotics in yogurt, cheese, wine. They are generally recognized as safe (GRAS). Probiotics used in food products must be considered for food safety, one of which is resistant to antibiotics because probiotics must not carry antibiotic resistance genes. The strains used in this study were Lactobacillus plantarum T3 from gatot (fermented dried cassava). We analyzed their levels of antibiotic resistance using a minimum inhibitory concentration (MIC), their antibiotic resistance gene profiles, and the transferability of some of the detected resistance markers using Rapid Annotation using Subsystem Technology (RAST) and Comprehensive Antibiotic Resistance Database (CARD). Phenotypically L. plantarum T3 is resistant to chloramphenicol (64 µg/mL), kanamycin (256 µg/mL), streptomycin (1 µg/mL), erythromycin (8 µg/mL), clindamycin (8 µg/mL) ciprofloxacin (1 µg/mL) and sensitive to tetracycline (32 µg/mL), ampicillin (1 µg/mL). The result from our WGS analysis revealed 3 tetracycline, 2 fluoroquinolones, and 4 β-lactamase resistant bacteria that carried the tet(W), otr(A), fus(A), gyr(A), gyr(B), ampC1, ampH, blaF, and EXO-1 genes, respectively. There was no transfer of antibiotic resistance genes in the probiotics used which were analyzed using RAST because they did not have transposable elements and plasmids. Overall, this study produced antibiotic resistance profiles of L. plantarum T3 to assessed their risk of transferring an antibiotic gene to other bacteria. This study can provide important data on the safe use of probiotics. read more

By: Marta Christina, Syarifah Aini, Rull Adrio Devara, Cico Jhon Karunia Simamora, SP, M.Si.

Abstract

Chocolate on the market is generally at risk of diabetes because of the high content of glucose and fat. This is what urges the need to engineer a new chocolate processed product that is safe for consumption and plays a role in the therapy of diabetics through fermentation into tempeh. The purpose of this study was to determine the best fermentation time in increasing the bioactive compound content of cocoa beans which have the potential anti-diabetic agents as an innovative solution for reducing glucose for people with diabetes mellitus in vivo. This study used a randomized block design (RAK) with 1 factorial, the incubation time of cocoa bean tempeh fermentation, and 3 levels fermentation, control, 24 hours, 48 ​​hours. The variables analyzed were proximate (moisture content, ash content, protein content), phytochemicals (phenols, flavonoids, tannins), antioxidants and in vivo tests on wistar. The results of proximate levels showed that the fermentation time had no significant effect on the water, ash and protein content, while the phytochemical and antioxidant tests showed the best fermentation time at 24 hours with a phenol content of 237.41 mg GAE/g , tannin 27,100 mg TAE/g, antioxidant 72.14% and for flavonoid levels the best results were shown at 48 hours fermentation 18,87 mg QE/g. In vivo testing on Wistar by measuring blood sugar using an glucometer on days 0, 7, and 14. It is known that the administration of 24-hour cocoa bean tempeh fermented extract can significantly reduce the blood glucose levels of Wistar by 25.80 mg/dl. read more