Exopolysaccharide (EPS) activity test of lactic acid bacteria (LAB) as immunomodulatory

Abstract

<p>Immunomodulatory activity assay and characterization of exopolysaccharide (EPS) from Lactic Acid Bacteria (LAB) was done in Bogor. Bacteria used in this study was LAB strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Exopolysaccharide was extracted from L. delbrueckii subsp. bulgaricus and S. thermophilus then characterized with FT-IR spectrophotometer to determine the functional group. IR spectrum analysis using Fourier Transform-Infra Red (FT-IR) showed that EPS from both LAB isolates were carbohydrate compounds. Immunomodulatory activity in vivo from EPS was measured using phagocytic activity and phagocytic capacity macrophage cells from mice peritoneal cavity fluid. Exopolysaccharide were given orally to mice in concentrations of 100 μg/ml, 200 μg/ml and 300 μg/ml for 14 days then the mice were infected with Staphylococcus aureus. Result showed that EPS from both LAB isolate enhanced either phagocytic activity and phagocytic capacity macrophage cell from mice peritoneal fluid. EPS from L. delbrueckii subsp. bulgaricus concentration 300 μg/ml showed the highest phagocytic activity of macrophage cells and EPS from S. thermophilus concentration 300 μg/ml showed the highest phagocytic capacity. It is concluded that EPS potency tested as immunomodulatory derived from a culture of L. delbrueckii and S. thermophilus subsp.bulgaricus are able to increase the activity and phagocytosis murine peritoneal macrophages.</p>

OPTIMALISASI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL 70% DAUN BINAHONG TERHADAP BAKTERI Staphylococcus aureus

“…Pada Perbedaan zona hambat dipengaruhi oleh konsentrasi ekstrak karena semakin tinggi konsentrasi ekstrak maka nilai zona hambat semakin luas akibat peningkatan konsentrasi zat aktif yang beraktivitas sebagai zat antibakteri (Kusmiati et al, 2017).…”

Extraction, purification, and antioxidant activity of exopolysaccharides produced by Lactobacillus kimchi SR8 from sour meat in vitro and in vivo

“…and functional properties (texture, rheology, and flocculating activity, etc.) (Kukihi & Afiati, 2016;Mende et al, 2016;Rajoka et al, 2018;Seesuriyachan et al, 2011;Wang et al, 2017). Many researchers pay much attention to the application of these EPS for improving the quality and function of products in food industry, such as dextran, levan, and kefiran (Duboc & Mollet, 2001;Mende et al, 2016;Moradi et al, 2020;Zannini et al, 2016).…”

“…In fermented products, lactic acid bacteria produce EPS in situ, and may improve the physical and chemical characteristics of fermented products, such as texture, rheology, flocculating activity, oil binding, and water-holding capacity (Gentes et al, 2016;Han et al, 2016;Rajoka et al, 2018;Z Xu et al, 2018). Moreover, these EPS have been reported to possess immunomodulatory properties (Kukihi & Afiati, 2016), antioxidant activity (Wang et al, 2017), antibacterial activity (Jeong et al, 2017), antitumor activity (Rajoka et al, 2018), cholesterol-lowering capacity (Seesuriyachan et al, 2011), and probiotic effects (Salazar et al, 2016).…”