Effect of Two Production Methods on Macro Nutrient and Isoflavone-aglycone Composition in Tempeh Produced by Household Industries

Background: Tempeh was used as nutrition source and healthy food. Tempeh household industries apply different production methods. Those different could lead to different microbial composition and hence different chemical composition of tempeh. Therefore it is necessary to evaluate the effect of different tempeh production methods on the content of macro nutrient and active compound such as isoflavone-aglyconee in tempeh. Methods: The design of the study was field study and laboratory analyses. Samples of tempeh were collected from two tempeh household industries in Bogor, who applied different production methods in March 2011 and kept frozen before analyses. Analyses of macro nutrient and isoflavone-aglycone were carried out in the laboratory from April-July 2013 using AOAC methods. Results:Except for ash content, on wet bases, all macro nutrient and isoflavone-aglycone composition of tempeh produced by method A was slightly higher than method B. However based on dry weight, tempeh produced by method B contained higher macro nutrition and isoflavone-aglycone than tempeh produced by method A, except carbohydrates. Conclusion: Different tempeh production methods affected macro nutrient and isoflavone-aglycone content. However, tempeh from two household industries applying different method could be used as good sources of macro nutrient and isoflavone-aglycone. (Health Science Indones 2013;2:69-73

Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden)

This study aims to carry out chemical characterization and evaluate the prebiotic potential of cempedak (Arthocarpun champeden) seed flour. Cempedak seeds were processed by boiling and roasting, then dried and grinded. Boiled cempedak seed flour (BCF), roasted cempedak flour (RCF), and untreated cempedak seed flour (UCF) were analyzed proximately and measured the profiles of total starch and undigestable carbohydrates, which included resistant starch, total dietary fiber, insoluble dietary fiber, and soluble dietary fiber. Resistant starch content increased significantly (p<0.05) from 8% in UCF to 19% in BCF and RCF. Boiling and roasting treatments caused a decrease in SDF levels and an increase in IDF levels. The resistance of starch to hydrolysis by artificial gastric acid decreased after boiling. The value of prebiotic effect (PE) and prebiotic index (PI) showed a positive value of UCF on the growth of L. plantarum 1-S27202 (PE 0.27; PI 0.68) and the BCF on the growth of L. rhamnosus R23 (PE 0.18; PI 0.44).   Keywords: Artocarpus champeden, chempedak seeds, resistant starch, dietary fiber, prebioti

Population Dynamics of Yeasts and Lactic Acid Bacteria (LAB) During Tempeh Production

Yeasts and lactic acid bacteria (LAB) are commonly found in tempeh and has been studied separately. However, comprehensive study on population dynamics of yeasts and LAB during tempeh production, including the effect of the difference tempeh production methods has not been reported. This research was aimed in studying the effect of different methods of tempeh production applied in tempeh home industry on the dynamics of yeast and LAB communities. Population dynamics was expressed as both changes of colony number and its phylotype. Samples were obtained from five stages and from two different methods of tempeh production. Observations were carried out employing colony counting on selective media followed by Terminal Restriction Fragment Length Polymorphism (T-RFLP). The study indicated that the population of yeasts and LAB during tempeh production were dynamic and different between these methods. Tempeh production methods affected the presence of yeasts and LAB population as indicated by difference in colony number, the number and diversity of phylotype, as well as number of specific phylotypes grew on plates

Antioxidant Activity of Skimmed Cow and Soy Milks Fermented by Lactic Isolates of Kefir Granules

Background and Objective: The proteolytic system of lactic acid bacteria hydrolyzes milk protein into several peptides, including those with antioxidative activities. The aim of this study was to assess antioxidant activities in cow and soy milks fermented by Lacticaseibacillus rhamnosus BD2, Lentilactobacillus kefiri YK4 and Lentilactobacillus kefiri JK17 previously isolated from kefir granules and their correlations with the peptide contents. Material and Methods: Reconstitutes of skimmed cow and soy milks were fermented by the highlighted isolates at 37 ℃ for 0, 24, 48 and 72 h. Fermented products were analyzed for the isolates, pH, total titratable acidity, antioxidant activity (% radical 2,2-diphenyl-1-picrylhydrazil inhibition and antioxidant capacity expressed in µg AAE.ml-1 whey) and total peptides. Fermented skimmed cow and soy milks with the highest antioxidant activity were then partially fractionated using molecular filters of 10 and 3 kDa. Fractions with the highest activity were analyzed further for peptide identification. Statistical analysis was carried out using one-way analysis of variance and Duncan multiple range tests (p≤0.05) using SPSS software v.16.0. Results and Conclusion: All isolates were able to grow in reconstituted skimmed cow and soy milks, while total count of reached to 9 log CFU.ml-1 with significant (p≤0.05) increases in titratable acidity and total peptides and decreased pH. Growth of the three isolates was mildly slower in soy milk than in skimmed cow milk. The maximum antioxidant activities were seen after 72-h fermentation of cow and soy milks. No differences were observed in antioxidant activity of cow milk fermented by the three isolates; however, Lacticaseibacillus rhamnosus BD2 produced the highest antioxidant activity in soy milk. In general, increases in antioxidant activities correlated with increases in the peptide contents. Fraction of less than 3 kDa of the two milks fermented by Lacticaseibacillus rhamnosus BD2 showed the highest antioxidant activity. Analyses of peptides present in these fractions using high resolution LC-MS/MS and in silico identification of peptides with antioxidant activity have been reported in this study. The present study suggests that the three isolates can be used as starter cultures in fermenting cow and soy milks to increase their antioxidant activities. Peptides with molecular weight of less than 3 kDa play key roles in antioxidant activity. Conflict of interest: The authors declare no conflict of interest

Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness

In vitro Antioxidant and α-Glucosidase Inhibitory Activities of Lactobacillus spp. Isolated from Indonesian Kefir Grains

Background and Objective: In this study, nine Lactobacillus kefiri and one Lactobacillus rhamnosus isolates with kefir grain origin have been demonstrated to include potentials as probiotics. The aim of this study was to investigate ability of the isolates to produce compounds with α-glucosidase inhibitory and antioxidant activities and identify peptides with MW of ≤ 3 kDa in cell-free supernatants. Material and Methods: All isolates were cultured in de Man, Rogosa and Sharpe broth media at 37 oC for 24 h. Assessment of α-glucosidase inhibitory and antioxidant activities was carried out on cell-free supernatants. Assessment of optimum incubation time was carried out on two isolates with the highest α-glucosidase inhibitory and antioxidant activities. The two isolates were used to ferment reconstituted skim milk. Cell-free supernatant of the fermented skim milk was fractionated using filters of 10 and 3 kDa. Then, peptides in fractions of ≤ 3 kDa were identified. Results and Conclusion: The highest α-glucosidase inhibitory activity was seen in Lactobacillus rhamnosus BD2 and Lactobacillus kefiri YK4 as 73.58 and 64.31%, respectively. The highest antioxidant activity was observed in Lactobacillus kefiri JK5 and Lactobacillus kefiri JK17 as 44.31 and 41.57%, respectively. When Lactobacillus rhamnosus BD2 and Lactobacillus kefiri YK4 were cultured in reconstituted skim milk, their α-glucosidase inhibitory activities respectively decreased to 25.72 and 36.16% while the antioxidant activities respectively increased to 74.53 and 80.92%. Fractionation of the cell-free supernatants from fermented reconstituted skim milk of Lactobacillus kefiri YK4 showed that the highest antioxidant activity was included in fractions greater than 10 kDa. Although fractions of 3 kDa or less exhibited quite high antioxidant activities. Identification of peptides in fractions of 3 kDa or less showed that the peptides were mostly derived form β-casein. Of these peptides, two peptides with sequences of FPPQSV and YQEPVLGPVRGPFPIIV have been reported to include antioxidant activities. Conflict of interest: The authors declare no conflict of interest

Kajian Isolat Bakteri Asam Laktat dalam Menurunkan Kolesterol secara In Vitro dengan Keberadaan Oligosakarida

Penelitian ini mengevaluasi lima isolat bakteri asam laktat (BAL) dari sumber yang berbeda, yaitu Lactobacillus fermentum S21209 dan Lactobacillus plantarum 1-S27202 dari tempe, Lactobacillus rhamnosus R23 dan Pediococcus pentosaceus 1-A38 dari ASI dan isolat komersial Lactobacillus acidophilus FNCC 0051 dari percernaan manusia dalam kemampuannya menurunkan kolesterol secara in vitro dan kemampuannya memetabolisme senyawa oligosakarida prebiotik. Pengaruh senyawa oligosakarida terhadap kemampuan isolat BAL terpilih untuk menurunkan kolesterol juga dievaluasi. Pengujian dilakukan pada media berbasis MRS dengan atau tanpa oligosakarida terdiri dari galaktooligosakarida (GOS), fruktooligosakarida (FOS), inulin, hidrolisat inulin atau kombinasi oligosakarida sebagai prebiotik. Hasil penelitian menunjukkan bahwa semua isolat mampu menurunkan kolesterol, dan penurunan kolesterol tertinggi ditunjukkan oleh isolat L. acidophilus FNCC0051 dan L. rhamnosus R23. Penurunan kolesterol diduga terjadi melalui dua cara yang berbeda. Mekanisme penurunan kolesterol oleh isolat P. pentosaceus 1-A38 melibatkan asimilasi kolesterol, sedangkan pada keempat isolat lainnya kemungkinan melibatkan pengikatan kolesterol pada permukaan sel. Selain itu, isolat BAL juga memiliki kemampuan yang berbeda dalam memanfaatkan oligosakarida prebiotik, terlihat pada penurunan total gula dalam medium. Metabolisme senyawa oligosakarida oleh L. acidophilus FNCC0051 dan L. rhamnosus R23 menghasilkan beberapa asam organik termasuk SCFA dengan proporsi terbesar asam laktat diikuti oleh asam asetat. Selain itu, proporsi asam propionat dan butirat dipengaruhi oleh jenis isolat dan sumber karbon. L. acidophilus FNCC 0051 mampu menurunkan kolesterol dalam media berbasis MRS dengan keberadaan oligosakarida baik tunggal maupun kombinasi sebagai sumber karbon dan melibatkan mekanisme baik asimilasi dan pengikatan kolesterol pada permukaan sel

THE ABILITY OF Lactobacillus plantarum BSL IN REDUCING THE TISSUE DAMAGE OF LIVER AND SPLEEN IN RATS INFECTED BY Listeria monocytogenes ATCC 7644

Lactobacillus plantarum BSL, previously isolated from Indonesian sauerkraut. In this study, we investigated the ability of L. plantarum BSL in reducing the tissue damage of liver and spleen in rats infected by Listeria monocytogenes ATCC 7644. Treatment group of rats received 0.5 mL culture suspension (109 CFU/mL) of L. plantarum BSL and control group received 0.5 mL of 0.85% w/v NaCl daily for nine days of experiment. Both groups were infected at 3rd day with 0.5 mL of suspension of L. monocytogenes (109CFU/mL). At the 2nd (before infection), 5th, 7th, and 9th day (after infection), the rats were sacrificed and then, liver and spleen were assessed for histopathological. Our study revealed that the administration of L. plantarum BSL could be able to reduce the liver and spleen damage of the experimental rats