Bioactive compounds such as flavonoids, alkaloids, saponins, tannins, steroids, and phenols are some groups of compounds that have antioxidant and antibacterial activity. Many bioactive compounds are contained in plants. The increase in antioxidant and antibacterial activity in plants have been widely studied through fermentation methods with the help of microorganisms such as fungi or bacteria. Research had proven that antioxidant and antibacterial activity increased after fermentation. This literature review aims to study the potential of increasing antioxidant and antibacterial activity in galactomannan through fermentation method. One of the plants that contains galactomannan and has been known to have antioxidant and antibacterial activity is sugar palm fruit obtained from sugar palm tree (Arenga pinatta). Sugar palm trees grow in large numbers in Toba Regency and the fruits produced are only used as food. The potential of increasing antioxidant and antibacterial activity in galactomannan has not been much studied. This report reviews the antioxidant and antibacterial activity of various types of plant polysaccharides and the effect of fermentation on increasing the antioxidant and antibacterial activity. Based on the analysis of some literature, it can be concluded that the activity of antioxidant and antibacterial compounds contained in galactomannan are possible to be increased through fermentation process. The recommended fermentation methods are submerged fermentation, solid state fermentation, and liquid fermentation, and the recommended microorganisms are Rhizopus oryzae and lactic acid bacteria.
It has been widely known that sugar palm fruit (Arenga pinnata Merr) contains galactomannan that has antioxidant activity. Antioxidants are compounds that can inhibit free radical formation during oxidation reactions in the body that can cause disease. Antioxidant compounds are commonly found in natural sources. Some research has been conducted to increase antioxidant activity in natural sources through solid state fermentation by some fungi with natural sources as substrate. This research aims to increase antioxidant activity in sugar palm fruit through solid state fermentation by Aspergillus oryzae, by optimizing fermentation condition parameters using Central Composite Design method. The parameters were sugar palm fruit substrate (50-300 g), Aspergillus oryzae inoculum (10-30 mL/100 g substrate), and (NH 4 ) 2 SO 4 concentration (0-1% w/v). The fermentation was conducted at 37 o C for 12 days, and followed by extraction using 96% ethanol. Total Phenolic Content (TPC) was measured using reagent Folin-Ciocalteu and Total Antioxidant Capacity (TAC), expressed in IC 50 , and was measured by DPPH method. The highest TPC was 289.69 mg GAE/g that obtained when using 300 g of sugar palm fruit substrate, 30 mL/100 g substrate of inoculum, and 0.68% w/v (NH 4 ) 2 SO 4 . Meanwhile, the highest IC 50 obtained was 50 ppm when fermentation was carried out by using 300 g of sugar palm fruit substrate, 30 mL/100 g substrate of inoculum, and 0.087% w/v (NH 4 ) 2 SO 4 . From this result, it can be concluded that antioxidant activity of sugar palm fruit can be enhanced by Aspergillus oryzae through solid state fermentation method.
Amylase is an enzyme that is used in various industries such as food, paper, and textile industries. Amylase can be produced by microorganisms through fermentation. Rhizopus oryzae is one of microorganisms that can produce amylase through fermentation. Tapioca solid waste has a good potential as a carbon source for microorganisms for producing amylase since it contains high carbohydrate. Tapioca solid waste produced in Toba Regency, North Sumatera, reaches 126 tonnes per day, and the use is limited as compost and forage. It is possible to use tapioca solid waste as a substrate for amylase production thus providing added value to it. Fermentation was carried out for 7 days at 35 °C. After extraction, amylase was partially purified by ammonium sulfate at 40% and 60% saturation level followed by dialysis. Amylase activity was determined spectrophotometrically using dinitrosalicylic acid (DNS) method. Partially purified amylase in 60% ammonium sulfate fraction has the highest activity of 47.6278 U/mL and the highest yield of 97.51% with purity level of 0.653 times. Optimum condition of amylase activity was at pH 6.5 and temperature of 60 °C with 30.1797 U/mL activity. The ability of amylase in hydrolyzing starch was analyzed in various time duration (3, 6, 9, and 12 h) and various ratio of enzyme against substrate (1: 2, 1:5, and 1:10). The highest hydrolysis activity of amylase was 44.3778 U/mL, obtained from the ratio 1:10 of enzyme against substrate and 12 h of hydrolysis time.
Streptococcus pyogenes is one of the most important human pathogens which express a multi-facet of virulence factors on its cell surface. One of the virulence factors that has been intensively-studied is the M protein that binds several human proteins. M1 protein, a member of the M protein family, was previously found to bind human fibronectin (Fn), an activity that is responsible for bacterial internalization. A structural study showed that this protein consists of four regions: A, B, S, and C. The study was intended to investigate the role of the first 14 amino acid residues located at the non-helical region of M1 protein in binding Fn, and its ability to form a dimer. The DNA fragment encoding for the ABS protein lacking its first 14 amino acids (ABSΔ14aa) was cloned into pET-16b, overexpressed in Escherichia coli 14aa BL21(DE3), and the protein was purified by affinity chromatography. The purified protein was characterized by sodium dodecyl sulphate polyacrylamide gel electrophoresis and the Fn-binding activtiy was assayed by enzyme linked immunosorbent assay. The result indicated that the M1 lacking its first 14 amino acids retains its dimerization and Fn-binding activities
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