Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides

Handayani, Marta Tika; Indrati, Retno; Cahyanto, Muhammad Nur

doi:10.22146/ifnp.46733

Cited by 2 publications

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“…Bauman et al (1995) support the findings of this study, that no substantial changes in nitrogen content occurred during fermentation [17]. Similar findings have been reported on lima bean tempe [5]. 25.12 ± 0.39 1.87 ± 0.03 c Data are presented as the mean ± SD of n=3, Variations in the same column but with different letters denote statistical significance (p < 0.05).…”

Section: The Change Of Protein During Fermentationsupporting

confidence: 89%

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Effect of fermentation time on the molecular weight distribution of ACE inhibitory peptide from jack bean tempe

Puspitojati

Indrati

Cahyanto

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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This research examined the variation in concentration of protein derived from jack bean throughout mold fermentation and the distribution of the molecular weight (MW) of the resultant peptides. In addition, the effects of peptide size on ACE inhibitory action were investigated. The jack bean was soaked and boiled before fermentation, then inoculated using 0.2% of commercial tempe inoculum. Furthermore, the inoculated seeds were incubated at room temperature for 48 h (T48), and 72 h (T72), and unfermented jack bean (T0) was used as a control. The total protein, soluble protein, MW distribution of peptides, and ACE inhibitory action were all examined. The results demonstrated that the concentration of soluble proteins rose as fermentation duration increased (p < 0.05). Meanwhile, the total crude protein in all samples did not change significantly (p > 0.05). The resultant peptides were then separated by dialysis to generate four peptide fractions, namely; fractions A (MW of <1 kDa), B (MW of 1-3.5 kDa), C (MW of 3.5-14 kDa), and D (MW of > 14 kDa). The peptide fractions of the three samples demonstrated that the number of peptides in fraction D decreased significantly during the fermentation, followed by an increase in peptide fractions with smaller MW (Fractions A, B, and C). The number of peptides in fraction A of T0, T48, and T72 was 9.51; 49.87; and 56.31%, respectively. The more significant amount of smaller peptides indicated a higher possibility to have the capacity to inhibit ACE. Fractions A, B, C, and D of T72 exhibited ACE inhibitory action with the value of 83.21; 62.53; 61.07; and 49.64%, respectively. In this investigation, the ACE inhibitory action was stronger as the MW of the peptides decreased. Fraction A had the greatest inhibitory action with an IC50 of 0.60 mg/mL. In conclusion, the fermentation duration enhanced the concentration of soluble protein. Consequently, jack bean protein degraded into various sizes of peptides during fermentation. Furthermore, the smallest size of peptides fraction demonstrated the best ACE inhibitory activity.

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Section: The Change Of Protein During Fermentationsupporting

confidence: 89%

“…[4] and lima bean tempe by Ref. [5]. Otherwise, slight increases in total protein content on jack bean tempe by Ref.…”

Section: The Change Of Protein During Fermentationmentioning

confidence: 99%

Effect of fermentation time on the molecular weight distribution of ACE inhibitory peptide from jack bean tempe

Puspitojati

Indrati

Cahyanto

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Di daerah Jawa Barat tanaman ini dikenal sebagai tanaman sayuran merambat bernama kacang roay. Tanaman kacang kratok di daerah Madura Jawa Timur dikenal dengan nama kara kratok kratok (Handayani et al, 2020). Pada daerah lain yaitu Kabupaten Buton Selatan kacang kratok dapat ditemukan dan termasuk tanaman lokal bersama kacang komak, kacang kecipir, kacang tunggak, kacang uci, dan kacang gude (B et al, 2020).…”

Section: Pendahuluanunclassified

Analisis Korelasi Karakter Agronomi Kuantitatif Terhadap Penentu Hasil Biji Kacang Kratok (Phaseolus Lunatus)

Subekti,

Adie,

Fanata

2024

Berkala Ilmiah Pert.

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Tujuan penelitian ini untuk mengetahui karakter kuantitatif yang memiliki korelasi yang erat dengan karakter hasil yaitu berat biji per tanaman dan dapat dijadikan karakter seleksi efektif penentu hasil biji kacang kratok (Phaseolus lunatus). Rancangan percobaan yang digunakan yaitu Rancangan Acak Kelompok (RAK). Aksesi yang digunakan merupakan aksesi benih dari kacang kratok (Phaseolus lunatus) sebanyak 20 aksesi. Penelitian ini dilakukan dengan 3 kali ulangan sehingga total tanaman yaitu 60 tanaman. Pertama data hasil karakter kuantitatif dianalisis dengan menggunakan ANOVA dan apabila terdapat karakter menunjukkan hasil berbeda nyata dilanjutkan dengan uji lanjut dengan uji Beda Nyata Jujur (BNJ) atau Tukey dengan taraf 5 %. Kedua data karakter kuantitatif dianalisis dengan analisis korelasi dan dilanjutkan dengan menggunakan analisis lintas untuk mencari karakter kuantitatif yang berpengaruh langsung dan tidak langsung terhadap hasil yaitu karakter berat biji per tanaman. Hasil ANOVA didapatkan karakter yang memperlihatkan hasil berbeda nyata yaitu hari berbunga dan berbeda sangat nyata yaitu karakter jumlah cabang dan panjang polong. Hasil analisis korelasi didapatkan karakter yang memiliki korelasi dengan karakter berat biji per tanaman yaitu karakter jumlah polong sebesar 0,655 (kuat), karakter berat polong sebesar 0,898 (sangat kuat) dan karakter berat 100 biji sebesar 0,578 (cukup kuat). Kemudian dilakukan analisis lintas terhadap ketiga karakter tersebut. Berdasarkan hasil analisis lintas dari ketiga karakter tersebut, karakter yang menunjukan pengaruh paling besar dan signifikan yaitu karakter berat polong dengan nilai total pengaruh yang signifikan sebesar 0,871 atau 87,1%. Oleh karena itu dapat disimpulkan bahwa karakter berat polong dapat dijadikan karakter seleksi yang efektif untuk menentukan hasil biji tanaman kacang kratok (Phaseolus lunatus).

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Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides

Cited by 2 publications

References 0 publications

Effect of fermentation time on the molecular weight distribution of ACE inhibitory peptide from jack bean tempe

Effect of fermentation time on the molecular weight distribution of ACE inhibitory peptide from jack bean tempe

Analisis Korelasi Karakter Agronomi Kuantitatif Terhadap Penentu Hasil Biji Kacang Kratok (Phaseolus Lunatus)

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