A method for obtaining high yields of high-quality inulin from dahlia tubers was developed in the present study. The steps involved were the extraction of inulin, determination of inulin concentration and elucidation of inulin structure. The highest yield of inulin was obtained by ultrasonic-and microwave-assisted extraction (UMAE) (5.77 %), followed by stirring extraction (4.97 %) and indirect sonication (5.09 %). The concentrations of inulin extracted from dahlia tubers using UMAE were determined to be 41.94 % (w/w) and 33.52 % (w/w) by 3,5-dinitrosalicylic acid and high-performance liquid chromatography, respectively. Analysis of inulin extracted from dahlia tubers by Fourier-transform infrared spectroscopy confirmed the presence of an inulin-type fructan that is the same as commercial inulin. 1 H NMR and 13 C NMR spectroscopy indicated that it has a degree of polymerization of 19-20 and a molecular weight of 3.173-3.316 Da.
Inulinase is an enzyme that catalyzes the reaction involving the hydrolysis of inulin into fructose and/or small fructooligosaccharides by cutting the β-2,1 terminal. The present study aimed to determine the inulolytic activity of extracellular inulinase, extracted from L. casei AP, when grown under different conditions. Extracellular inulinase was extracted from the growth supernatant of L. casei AP, following which the extract was subjected to the qualitative inulinase test; inulinase activity was determined under growth conditions involving different combinations of pH and temperature. The results showed that L. casei AP had inulinolytic ability; therefore, it degraded inulin both in inulin media and inulin extract. The optimum activity of inulinase occurred at the combination of a temperature of 41 °C and pH of 5, with the activity of 20.53 in inulin media and 17.73 in inulin extract.
Prebiotik adalah suatu senyawa yang tidak dapat dicerna oleh enzim pencernaan, mampu menstimulir pertumbuhan bakteri menguntungkan dan dapat menghambat pertumbuhan patogen sehingga dapat meningkatkan kesehatan inang. Secara alami prebiotik ditemukan pada produk makanan seperti asparagus, bit gula, bawang putih, sawi putih, bawang merah, Yerusalem artichoke, gandum, madu, pisang, jelai, tomat, gandum hitam, kedelai, susu, kacang-kacangan dan baru-baru ini, rumput laut serta mikroalga. FOS, GOS dan inulin merupakan salah satu prebiotik yang banyak ditemukana pada bahan makanan tersebut dan sudah diproduksi dalam skala industri. Buku ini secara khusus membahas peran prebiotik sebagai nutrisi saluran pencernaan. Dalam buku ini dibahas konsep prebiotik, tipe dan karakter, isolasi dan produksi, analisis aktivitas dan evaluasi potensi prebiotik juga dibahas pada buku ini sehingga buku ini sangat berguna bagi pembaca, dan peneliti pemula yang ingin belajar prebiotik. Selain itu, buku ini juga membahas tentang aplikasi klinik prebiotik dalam saluran pencernaan yang melibatkan beberapa mekanisme. Secara global, pasar prebiotik diperkirakan akan terus tumbuh, melebihi $ 7,5 miliar pada tahun 2023 sehingga penelitian terkait prebiotik menjadi sesuatu yang sangat menarik.
Purpose: The aim of this research is to analysis 16S rRNA gene sequence of Lactobacillus spp. from natural fermented milk. Material and Methods:The methods that used in this study are total DNA isolation using alkaline lysis, PCR amplification carried out using of specific primers, and identification of amplified DNA using sequencing. The result of PCR process is a nuclotide with approximately 585 bp length which contained V1-V3 variable regions. 16S rRNA gene sequence then compared and aligned with existing 16S rRNA data sequence from GenBank. Results: The conserved region of 16S rRNA gene from nuclotide number 189-358 and 384-445 were 95,9% and 94,9% respectively, and the total conserved region of 16S rRNA gene is 78.8%. From total 7 isolates that isolated from natural fermented milk , 2 isolates were identified as L. plantarum with similarity value 98.28% and 97.78%, the other 5 isolates were identified as L. rhamnosus (2 isolates) with similarity value 98.38% and 97.51%, L. zeae (2 isolates) with similarity value 97.36% and 98.38%, and L. casei (1 isolate) with similarity value 98.20%. Conclusion:These results indicate the test isolates are members of the genus Lactobacillus, but classified in different species. Key Words: Lactobacillus, natural fermentation milk, 16S rRNA gene, partial analysis. ÖZETAmaç: Bu çalışmanın amacı doğal olarak fermente olan sütten Lactobacillus spp. türüne ait 16S rRNA ların gen sekansı yapmaktır. Materyal ve Metod: Kullanılan metodlar; alkali lizis yöntemiyle total DNA izolasyonu, spesifik primerlerle PCR amplifikasyonu ve amplifiye edilmiş DNA ların sekans analizlerinin yapılması şeklindedir. Elde edilen PCR ürünleri yaklaşık 585 bp uzunluğunda olup V1-V3 değişken bölgelerini içermektedir. Sekanslanan 16s rRNA daha sonra gen bankasıyla karşılaştırıldı. Bulgular: 16s rRNA geninin korunmuş bölgeleri; 189-358 ve 384-445 sırasıyla %95,9 ile %94,9 oranında korunurken, 16s rRNA geni totalde %78.8 oranında korunmuştur. Doğal sütün fermentasyonundan izole edilen bu 7 izolattan 2 tanesi L.Plantarum(benzerlik oranları %98.28 ve %97.78 diğer 5 izolattan 2'si L. Rhamnosus (benzerlik oranları (98.38 ve %97.51
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