Penelitian ini bertujuan untuk menentukan aktivitas antioksidan hidrolisat protein yang dihasilkan dari proses hidrolisis enzimatik protein kulit ayam dengan menggunakan variasi konsentrasi enzim papain. Proses hidrolisis dilakukan dengan variasi konsentrasi enzim 1, 3,dan 5% (b/b protein), pada pH 7, suhu 50oC dan waktu hidrolisis 24 jam. Parameter yang diukur meliputi derajat hidrolisis, persen peredaman radikal DPPH (diphenylpicryl hidrazyl), dan komposisi asam amino hidrolisat protein yang paling aktif antioksidan. Hasil penelitian menunjukkan penggunaan konsentrasi enzim yang berbeda menghasikan hidrolisat protein dengan derajat hidrolisis dan persen peredaman DPPH yang berbeda. Penggunaan konsentrasi enzim papain 1, 3, dan 5% menghasilkan hidrolisat protein dengan derajat hidrolisis berturut-turut sebesar 9,3±1,8, 18,09±5,6, dan 23,15±6.33%, dan persentase hambatan radikal DPPH pada konsentrasi uji 100 ppm berturut-turut sebesar 16,75±0,07, 58,35±0,00, dan 52,99±0,07%. Hidrolisat protein yang diperoleh menggunakan enzim papain 3% (b/b protein) menunjukkan persen peredaman tertinggi dengan nilai IC50 92,98 ppm, memiliki komposisi asam amino tertiggi asam glutamat dan terendah valine. Kata kunci: antioksidan, enzim papain, hidrolisat protein, kulit ayam This study aimed to determine the antioxidant activity of protein hydrolyzate produced from the enzymatic hydrolysis of chicken skin protein by using variations of the enzyme papain concentration. The hydrolysis process was carried out with variations in the concentration of the enzymes 1, 3, and 5% (w/w protein base), at pH 7, temperature 50oC, and hydrolysis time 24 hours. The parameters measured including degree of hydrolysis, percentage of inhibition of DPPH radical (diphenylpicryl hydrazyl) and amino acid composition of the protein hydrolyzate with the highest antioxidant activity. The results showed that the use of different enzyme concentrations resulted in protein hydrolyzate with different degrees of hydrolysis and percentage of inhibition of DPPH. The use of papain enzymes 1, 3, and 5% produced protein hydrolyzate with the degree of hydrolysis of 9.3 ± 1.8, 18.09 ± 5.6, and 23.15 ± 6.33%, and the percentage of inhibition of DPPH radical at a concentration of 100 ppm 16.75 ± 0.07, 58.35 ± 0.00, and 52.99 ± 0.07% respectively. Protein hydrolyzate obtained using the enzyme papain 3% (w/w protein) exhibited the highest percentage of inhibition of DPPH with an IC50 value of 92.98 ppm, having the highest amino acid composition of glutamic acid and the lowest valine. Keywords: antioxidant, enzyme papain, protein hydrolyzate, chicken skin
Climate change can have a direct effect (e.g. changes in air temperature, increased ultraviolet radiation, and pollution) and indirect effect (such as increased incidence infectious diseases). Infectious diseases are the main cause of high human mortality, especially in developing countries like Indonesia. Andong plant (Cordyline terminalis) is one of Bali’s local plants, which is widely used as a drug for infections due to microbes resulting from climate change. This study aimed to observe the effect of Andong leaf extract as an antioxidant and antibacterial and to identify the compounds. This research design was carried out with sample preparation including cleaning, cutting, drying, grinding and sifting to powder. Extraction was done by maceration method. Phytochemical tests were then performed with color reagents. Antioxidant test was carried out using diphenyl picryl hydrazil hydrate (DPPH) method and antibacterial activity was determined by well diffusion method. Measurement of antioxidant compounds’ levels was determined spectrophotometrically and analysis of antioxidant compounds was carried out by the LC-MS/MS method. The result showed that the Andong leaf extract contained saponins, polyphenols, flavonoids, steroids, triterpenoids, phytosterols, amino acids and alkaloids. In the testing of antioxidant compounds, Andong leaf extract contained tannins was 3324.550±0.821 mg/100 g TAE, phenol was 1398.905±0.812 mg/100 g GAE and flavonoids was 1373.065±1.288 mg/100 g QE. Andong leaf extract reduced free radicals from DPPH with IC50 88.26±0.015 ppm and inhibited the three bacterial test results with significant differences compared to controls (p <0.05).
Rhizome of red andong (Cordyline fruticosa (L.) A. Chev) is a medicinal plant that contains saponins known to be anti-inflammatory. The research aimed to assess the anti-inflammatory activity of the rhizome ethanol extract of red andong. Phytochemical analysis was done qualitatively by using phytochemical reagents. Anti-inflammatory activity was evaluated using 25 Sprague Dawley male rats which had been divided into five groups: negative control (P1), positive control (P2), and group P3, P4, and P5 given extract at doses of 125; 250; and 500 mg/kgBW, respectively. A phytochemical study revealed that the rhizome ethanol extract consisted of alkaloids, steroids, phenolic, flavonoids and saponins compounds. The anti-inflammatory activity test showed that the administration of the extract at a dose of 125 mg/kgBW resulted in an inflammatory inhibition of using 65,876%, on the other hand, a dose of 250 mg/kgBW could inhibit inflammation by 59,994%, and a dose of 500 mg/kgBW had the inflammatory inhibition of 3,908% for 360 minutes of observation. The results of the probit analysis gave an ED50 value of 158,48 mg/kgBW. Keywords: anti-inflammatory activity, extract, rhizome, red andong.
Enzyme-assisted extraction (EAE) method is one of the most environmentally friendly methods of enzyme application in the extraction of bioactive compounds. The purpose of this study was to determine the optimum temperature and time required in the extraction of anthocyanin compounds from purple sweet potato (Ipomoea batatas L.) with and without ?-L-arabinofuranosidase (AbfA) - assisted. The AbfA enzyme was obtained from Saccharomyces cerevisiae recombinant strain BJ1824 contain pYHMI-Af plasmid. The optimum temperature and time in the extraction of anthocyanin compound with and without ?-L-arabinofuranosidase from purple sweet potato were performed on the 40, 50, 60 and 700C; and 150, 180, 210 minutes. The extraction was done by ethanol solvent of 60,32% (v/v) acidified with citric acid of 2,39% (b/v). The measurement of anthocyanin levels using UV-Vis Spectrophotometer at 527 nm and 700 nm wavelengths at pH 1,0 and 4,5. The optimum condition of non-enzyme-assisted extraction was at 600C for 210 minutes, with the anthocyanin levels of 26,3842 mg/L; while with the AbfA enzyme-assisted at 500C for 180 minutes, with the anthocyanin levels of 28,2056 mg/L. The extraction with enzyme-assisted resulted the anthocyanin levels of 6,90% higher than without the using of enzyme.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.