The influence of fermentation using marine yeast Hortaea werneckii SUCCY001 on antibacterial and antioxidant activity of Gracilaria verrucosa

FATMAWATI, FATMAWATI; Sibero, Mada Triandala; Trianto, Agus; Wijayanti, Diah Permata; Sabdono, Agus; PRINGGENIES, DELIANIS; Radjasa, Ocky Karna

doi:10.13057/biodiv/d231035

Cited by 3 publications

(5 citation statements)

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“…It was also noted that some of the spots had different colors after UV-illumination visualization and/or reagent addition. It means the metabolites profile in G. verrucosa also changed during the fermentation (Fatmawati et al, 2022). These alterations were obtained during the fermentation as the yeast A. melanogenum MTGK.31…”

Section: Metabolites Characterizationmentioning

confidence: 96%

“…The organic solvent was separated and concentrated using rotary evaporator. (Sibero et al, 2020;Fatmawati et al, 2022). The crude extracts were concentrated using a rotary evaporator and stored at -20 °C.…”

Section: Extractionmentioning

confidence: 99%

“…As for the secondary metabolites, thin-layer chromatography (TLC) was carried out using chloroform and ethyl acetate with a ratio of 9:1 as the mobile phase. Afterward, the TLC product was stained using Dragendorff to detect alkaloids, vanillin in H 2 SO 4 to detect terpene/steroids derivatives, FeCl 3 to detect phenol derivatives, ninhydrin to detect free amino acids, and DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) reagents to detect compounds with antioxidant potential (Fatmawati et al, 2022).…”

Section: Metabolites Profilingmentioning

confidence: 99%

“…Interestingly, spots with antioxidant potential (R f 0.25, 0.36, 0.43, and 0.77) were suggested as phenolic derivatives, due to their similar R f values on TLC + FeCl 3 plates. Fatmawati et al (2022) also applied a TLC visualization approach to characterize the lead compounds with antioxidant potential from fermented seaweed. They found that the antioxidant compounds belonged to phenolic derivatives.…”

Section: Extractmentioning

confidence: 99%

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Metabolites Alteration and Antioxidant Activity of Gracilaria verrucosa After Fermentation Using Aureobasidium melanogenum MTGK.31

Sibero

Savitri

Frederick³

et al. 2023

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Gracilaria verrucosa is a red seaweed that has been widely utilized in the food andpharmaceutical industries due to its biological properties. The utilization of biologicalagents in obtaining certain bioactive compounds would confront unavoidable issues,particularly its bioactive sustainability. Hence, microbial fermentation has been reported as a practical approach to maintaining bioactive production and boosting its properties. Our study aimed to evaluate the potential of marine yeast Aureobasidium melanogenum MTGK.31 as a fermenting agent for G. verrucosa and characterize the seaweed metabolite profile and antioxidant activity after fermentation. The seaweed was fermented using A. melanogenum MTGK.31 in a medium consisting of yeast extract, peptone, and glucose. The fermentation was done for 24, 48, and 72 hours. Total plate count and pH were measured after each fermentation period. The primary and secondary metabolites of G. verrucosa in each fermentation were observed. Antioxidant assay using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) method was conducted, followed by total phenolic content using the Folin-Ciocalteu method. It was highlighted that yeast colony increased during the fermentation, while the pH level was decreasing. We found that the fermentation not only boosted some elements in primary metabolites, but also increased G. verrucosa bioactive groups. After 72 hours of fermentation, the G. verrucosa percent radical scavenging activity (%RSA) increased more than two times compared to the fresh G. verrucosa with a %RSA value of 16.09±6.57. Nevertheless, the highest total phenolic content of 5.62±0.00028 mg GAE/g extract was shown by G. verrucosa after 48 hours of fermentation.

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Section: Metabolites Characterizationmentioning

confidence: 96%

Section: Extractionmentioning

confidence: 99%

Section: Metabolites Profilingmentioning

confidence: 99%

Section: Extractmentioning

confidence: 99%

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Metabolites Alteration and Antioxidant Activity of Gracilaria verrucosa After Fermentation Using Aureobasidium melanogenum MTGK.31

Sibero

Savitri

Frederick³

et al. 2023

Squalen Bull. Marine Fisheries Postharvest Biotech.

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“…Seaweed Gracilaria verrucosa can be fermented with Hortaea werneckii, Lactobacillus spp ., and S taphylococcus . The fermentation of seaweeds increased antioxidant and antimicrobial activity (Fatmawati et al 2022 ). The increase in antimicrobial activity implicated the protection of seaweeds from pathogenic and spoilage bacteria and improved the seaweeds' nutritional value by reducing the insoluble and indigestible fractions (Maiorano et al 2022 ).…”

Section: Fermentation Role In Alternative Proteinsmentioning

confidence: 99%

An overview of fermentation in the food industry - looking back from a new perspective

Siddiqui,

Erol,

Rugji

et al. 2023

Bioresour. Bioprocess.

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Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.

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Omics Approaches for Algal Applications

Shah,

Dixit,

Elsayed

et al. 2023

Value-Added Products From Algae

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The influence of fermentation using marine yeast Hortaea werneckii SUCCY001 on antibacterial and antioxidant activity of Gracilaria verrucosa

Cited by 3 publications

References 0 publications

Metabolites Alteration and Antioxidant Activity of Gracilaria verrucosa After Fermentation Using Aureobasidium melanogenum MTGK.31

Metabolites Alteration and Antioxidant Activity of Gracilaria verrucosa After Fermentation Using Aureobasidium melanogenum MTGK.31

An overview of fermentation in the food industry - looking back from a new perspective

Omics Approaches for Algal Applications

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