Production of Alginate Oligosaccharides (AOS) as Prebiotic Ingredients through by Alginate lyase enzyme

Abstract

AbstrakPrebiotik merupakan bahan makanan yang tidak dapat dicerna tetapi dapat menstimulasi pertumbuhan dan aktivitas bakteri di dalam sistem pencernaan. Alginate oligosaccharides (AOS) dapat digunakan sebagai sumber prebiotik. Senyawa tersebut dapat dihasilkan secara enzimatis dengan memotong rantai panjang alginat menggunakan alginat liase. Penelitian ini bertujuan untuk menghasilkan enzim alginat liase yang digunakan untuk memproduksi AOS sebagai bahan prebiotik. Enzim alginat liase dapat dihasilkan dari bakteri Bacillus megaterium menggunakan fermentor diskontinu. Enzim tersebut memiliki suhu optimum 45°C dan pH optimum 7,0. Produksi AOS dilakukan menggunakan enzim dengan aktivitas 25, 50, 75, dan 100 U. Hasil penelitian menunjukkan bahwa AOS yang diproduksi menggunakan enzim dengan aktivitas 25, 50 dan 75 U menunjukkan derajat polimerisasi (DP) 4-5, sedangkan yang menggunakan enzim dengan aktivitas 100 U menunjukkan DP 3-4. Hasil uji pertumbuhan bakteri probiotik Bifidobacteria dan Lactobacillus menunjukkan bahwa media yang ditambahkan perlakuan AOS sebanyak 1% mampu meningkatkan pertumbuhan bakteri probiotik dibandingkan pada media tanpa penambahan AOS. Aktivitas enzim yang ditambahkan sebanyak 50 U dalam produksi AOS merupakan perlakuan terbaik dari kedua bakteri probiotik. Kata kunci: alginat, fermentor, probiotik AbstractPrebiotic is indigestible food that stimulate the growth and activity of bacteria in the digestive tract effecting human health. Alginate oligosaccharides (AOS) can be used as a source of prebiotic. AOS can be produced enzymatically by cutting long chain alginates using alginate lyase enzyme. The aim of this study was to produce alginate lyase enzyme then producing Alginate oligosaccharides (AOS) as a prebiotic ingredients. The alginate lyase enzyme was produced by Bacillus megaterium bacteria using a discontinuous fermentor. The optimum temperature of those enzyme was 45°C while the optimum pH was 7.0. Alginate oligosaccharides production was performed with the addition of different enzyme activities (25, 50, 75, and 100 U). The result of the addition of enzymes (25, 50,75 U) showed that the polymerization degrees (DP) were between 4-5. However, the addition of enzyme (100 U) was in the range of DP 3-4. In addition, Bifidobacteria and Lactobacillus growth test showed that 1% addition of AOS media increased the growth of probiotic bacteria compared to the media without addition of AOS. The addition of enzyme with activity 50 U in AOS production was the best treatment for both probiotic bacteria.

Isolation and Macroscopic Characterization of Molase and Alginate Bacteria from Mangrove Sediments in Shrimp Ponds

“…With glucose, bacteria can convert carbon into biohydrogen. This aligns with the findings of Afni et al (2017), stating that alginate has a long polymer structure, which takes a considerable amount of time in the polymer degradation process for bacteria to digest. Moreover, it is also influenced by the chemical structure of alginate, which consists of mannuronate and guluronate with different properties.…”

Glucomannan Potential of Banana Corms (Musa paradisiaca) as Prebiotics

“…However, banana corm extract has a degree of polymerization (DP) of 2.54 (Table 1) which means it qualifies to be a source of prebiotics. This is following the opinion of Afni et al, (2017) that oligosaccharides with DP 2-5 can be used as prebiotics. Furthermore, Nuraida et al (2011) stated that a low DP value would be easier for lactic acid bacteria to ferment in support of their growth.…”

Preliminary Study of Polysaccharide and Oligosaccharide Alginate (AOS) as Prebiotic of Probiotic Bacteria

“…Thin Layer Chromatography (TLC) and Fourier Transform Infra-Red Spectroscopy has been clearly defined that alginate from Sargassum siliquosum which also applied in this present research, is characterized by mannuronate and guluronate monosaccharide (Yudiati et al, 2017;Yudiati et al, 2016). Based on the results, this present study revealed that alginate monosaccharide was degraded and digested by probiotic bacteria, strengthened to research by Afni et al, (2017), using AOS from brown seaweed Sargassum crassifolium.…”

“…Moreover, synbiotics have also been revealed to substitute and solve the antibiotic-resistant negative effects (Su et al, 2011). Besides, the combination prebiotics application could enhance the higher promotion of immune response and growth parameters of aquatic species (Li et al, 2018) Afni et al, (2017 reported AOS produced enzymatically as prebiotics on shrimp culture. Even though, up to now, there is still limited information concerning alginate oligosaccharide as prebiotic for probiotic bacteria.…”