Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip

Abstract

AbstrakRusip merupakan produk fermentasi hasil perikanan yang dihasilkan oleh bakteri asam laktat yang mengandung peptida bioaktif. Penelitian ini bertujuan untuk mengetahui rendemen, kadar peptida, serta aktivitas antioksidan dan antikolesterol ekstrak rusip. Penelitian ini menggunakan dua jenis rusip, yaitu rusip A yang memiliki aktivitas antioksidan terbaik dan rusip B yang memiliki aktivitas antikolesterol terbaik didasarkan pada hasil penelitian sebelumnya. Ekstraksi dilakukan dengan metode maserasi tunggal menggunakan aquabides, dilanjutkan dengan fraksinasi berdasarkan perbedaan berat molekul. Uji antioksidan dilakukan dengan metode 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) dan uji antikolesterol dilakukan dengan metode penghambatan aktivitas enzim HMG-KoA reduktase. Hasil penelitian memperlihatkan fraksi F1 (berat molekul > 10 kDa) memiliki rendemen yang paling tinggi baik pada rusip A maupun rusip B dengan rendemen berturut-turut sebesar 16,61% dan 14,14%. Kadar peptida tertinggi rusip A dan rusip B terdapat pada fraksi E (ekstrak utuh) yaitu masing-masing sebesar 1,22% dan 1,25%. Aktivitas antioksidan tertinggi pada rusip A terdapat pada fraksi F3 (berat molekul < 1 kDa) dengan nilai hambatan sebesar 62,90% pada dosis 1 mg/mL dan aktivitas antikolesterol tertinggi terdapat pada fraksi F2 (berat molekul 1-10 kDa) dengan nilai inhibisi sebesar 50% pada dosis 5 mg/mL. Aktivitas antikolesterol dan antioksidan fraksi rusip tersebut tergolong rendah dibanding produk fermentasi ikan lainnya. Antioxidant and Anticholesterol Activity of Rusip ExtractAbstractRusip is a fermented product which is produced by lactic acid bacteria containing bioactive peptide. The purpose of this research was to study the yield, peptide content, antioxidant and anticholesterol of rusip extract. This study used two types of rusip, i.e. rusip A which had the best antioxidant activity and rusip B that had the best anticholesterol activity based on the results of previous studies. Rusip was extracted by single maceration methode used aquabidest and continued with fractionation based on differences in molecular weight. Antioxidant assay was conducted using 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methode and anticholesterol assay by inhibition of HMG-CoA reductase enzyme methode. The result showed that F1 fraction (molecular weight > 10 kDa) had the highest yield both in the rusip A and rusip B, i.e 16.61% and 14.14% respectively. The highest peptide content of the rusip A and rusip B was obtained from E fraction (whole extract), i.e. 1.22% and 1.25% respectively. The rusip fraction with highest antioxidant activity of rusip A was F3 fraction (molecular weight < 1 kDa) that had inhibition of 62.90% (concentration of 1 mg/mL) and the highest activity of anticholesterol was F2 fraction (molecular weight 1-10 kDa) with inhibition of 50% (concentration of 5 mg/mL). The antioxidant and anticholesterol activity of the rusip extract was low ompared to other fish fermented products.

Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review

“…Fish-derived LK peptide exhibits antioxidant activity (Hamzeh et al, 2020). Another study indicates that fermented fish peptides may reduce ACE by 34.40 to 97.52 % (Rinto et al, 2019). Pro-Lys, Gly-Cys-Lys, Asn-His-Pro, and Asp-Gly-Gly-Pro are peptide sequences shown by Kim et al (2016) to have ACE inhibitory activity with IC50 values of 4092, 178, 1175, and 164 M, respectively.…”

“…Its protein has various amino acids, with glutamate and aspartate in the highest concentrations (Koesoemawardani et al, 2018). In addition, rusip also contains high minerals (11.49%) and low-fat content (2.60%) (Rinto et al, 2019) Traditional and spontaneous fermentation has an essential role in the production of rusip. In fermentation, salt concentration (13.9 -15.6%) is the primary selection factor (Rinto and Subarka, 2017).…”

“…Moreover, Hamzeh et al (2020) identified the potential peptide sequences of the LF, LL, EV, and AVF as ACE inhibitors. Several studies have reported the potential of bioactive peptides from fermented fish as antibacterial and anti-cholesterol agents in addition to their activity as an antioxidant and ACE inhibitor (Kusmarwati et al, 2014;Rinto et al, 2019). The FPIMGHGSRPA peptide sequences with 12 amino acids have been shown to have antibacterial action against Gram-positive and Gram-negative bacteria (Baco et al, 2022).…”

“…In numerous investigations of its exploration in rusip, the usual approach to identifying bioactive peptides is frequently applied. The original bioactive peptide of rusip is investigated in a study by Rinto (2019; studied bioactive peptide of rusip using a classical approach including extraction, fractionation, peptide profiling using SDS-PAGE, and bioactivity assessment. These processes result in a rusip bioactive peptide with low molecular weight, antioxidant activity, anticholesterol, and antihypertensive characteristics.…”

Heat Resistance of Candidate Probiotic Enterococcus faecalis R22B in Different Matrices

“…Apart from their potential health benefit as they contain multiple LAB strains, bekasam and rusip are also promising types of fish-based functional foods. Both products contain bioactive peptides with anticholesterol and antioxidant properties (Rinto, Lestari, & Putri, 2019). In previous studies, we have succeeded in obtaining E. faecalis strain B32B and R22B; the LAB isolates from bekasam and rusip of silver rasbora fish potential as probiotics (Lestari, Ridhowati, & Nopianti, 2017).…”