Characterisation of Lactic Acid Bacteria from Dengke Naniura of Common Carp (Cyprinus carpio) with α-Glucosidase Inhibitory Activity

Abstract

BACKGROUND: Fermented foods were favourable because of its properties in enhancing the shelf life, safety, function, sensory and nutrition. There are many fermented foods tested in vitro as an α-glucosidase enzyme inhibitor. Dengke naniura is one of Indonesia’s traditional food made using fermentation.
 AIM: To identify lactic acid bacteria (LAB) strains in dengke naniura and its properties in inhibiting the α-glucosidase enzyme.
 METHODS: The carp were sacrificed, and soaked with rough lemon for 6 hours then spices added to it for another 1 hour. Then the isolation of LAB conducted using a serial dilution of the samples. The selected isolates of the LAB were then characterised by its morphology under the microscope, gram staining, growth at 15°C and 45°C and biochemical identification. The isolates were then tested for its inhibiting properties against the α-glucosidase enzyme.
 RESULTS: The isolates (DL-109 and DL-107) were a gram-positive, nonspore-forming and non-motile rod. The Physiological and biochemical properties of the isolates confirm its LAB properties. On the test against α-glucosidase enzyme activity inhibition, isolate DL-109 LAB (4) showed dominant activity with very low IC50 compared to Acarbose (IC50 = 128.06 ppm) and DL-107 (46.32 ppm) while at the lowest dosage of 25 µg/ml DL-109 showed activity as much as 54.76%.
 CONCLUSION: These findings concluded that the isolates were LAB by its properties and can be used for lowering blood glucose in term of inhibition of the α-glucosidase enzyme.

Antibacterial activity of lactic acid bacteria isolated from Dengke Naniura of Carp (Cyprinus carpio) against diarrhea-causing pathogenic bacteria

“…Bacteria isolated from Dengke Naniura produced 1 white oval-shaped bacterial colony and provided a clear zone around the bacteria. Because when MRSA + CaCO3 1% media reacting with lactic acid which was metabolized from lactic acid bacteria, it will form calcium lactate which dissolves in the media and produces a clear zone around the bacterial colony (Haro et al 2020) The characteristics of the LAB are similar to those of the Lactobacillus sp, namely purple Gram-positive bacteria, bacilli-shaped, nonspore, non-motile, catalase-negative, and able to ferment sugar (Hutahaean et al 2019;Ismail et al 2017;Manik et al 2021). 6.00 ± 0.00 b 0.17± 0.00 6.00 ± 0.00 b 0.17± 0.00 6.00 ± 0.00 b 0.18± 0.00 6.00 ± 0.00 b 0.19± 0.00 5% 6.00 ± 0.00 bc 0.17 ± 0.00 6.00 ± 0.00 bc 0.17± 0.00 6.00 ± 0.00 bc 0.18± 0.00 6.00 ± 0.00 bc 0.19± 0.00 10% 9.13 ± 0.51 ab 0.27 ± 0.34 7.87 ± 0.15 ab 0.23± 0.12 7.27 ± 0.25 ab 0.22± 0.09 7.13 ± 0.15 ab 0.23± 0.04 20% 11.57 ± 0.25 ab 0.34± 0.16 10.00 ± 0.10 ab 0.29± 0.08 9.43 ± 0.32 ab 0.28± 0.12 8.47 ± 0.25 ab 0.27± 0.07 40% 14.03 ± 0.15 ab 0.41 ± 0.1 14.07 ± 0.40 ab 0.41± 0.33 14.20 ± 0.53 ab 0.43± 0.20 12.93 ± 0.21 ab 0.42± 0.06 60% 15.70 ± 0.36 ab 0.46 ± 0.24 16.10 ± 0.17 ab 0.47± 0.14 15.17 ± 0.25 ab 0.46± 0.09 14.60 ± 0.40 ab 0.47± 0.11 80% 16.60 ± 0.17 ab 0.49 ± 0.11 17.43 ± 0.71 ab 0.51± 0.59 15.93 ± 0.25 ab 0.48± 0.09 15.77 ± 0.35 ab 0.51± 0.10 100% 17.50 ± 0.10 ab 0.51 ± 0.06 18.33 ± 1.04 ab 0.54± 0.86 17.63 ± 0.12 ab 0.54± 0.04 17.13 ± 0.49 ab 0.56± 0.14 Lacto B…”

“…Then it was taken using ose and cultured repeatedly 3-4 times to get pure bacterial colonies (Haro et al 2020). LAB obtained were examined for bacterial morphology (color, shape, and size), Gram-staining of bacteria, catalase-test, fermentation type, gas formation, H2S, and TSIA test (Hutahaean et al 2019).…”

“…Several studies reported the effect of probiotics to prevent and reduce acute diarrhea, inflammation, hypertension, and diabetes (Manik et al 2021). The traditional food of Batak Toba is Dengke Naniura which is served without cooking, only by fermentation using Jungga acid (Citrus jambhiri) with the addition of other spices (Hutahaean et al 2019). Lactic acid bacteria are a source of probiotics that can be found in fermented foods such as Dengke Naniura.…”