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Isa Nuryana
Research Center for Biotechnology, Indonesian Institute of Sciences (LIPI)

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Catechin Contents, Antioxidant, and Antibacterial Activities of Different Types of Indonesian Tea (Camellia sinensis) Isa Nuryana; Shanti Ratnakomala; Fahrurrozi Fahrurrozi; Ario Betha Juanssilfero; Ade Andriani; Filemon Jalu Nusantara Putra; Erdiansyah Rezamela; Restu Wulansari; M. Iqbal Prawira-Atmaja; Puspita Lisdiyanti
Annales Bogorienses Vol. 24 No. 2 (2020): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2020.v24.n2.106-113

Abstract

Tea is one of the most popular beverages in the world. Produced from Camellia sinensis leaves, tea has been studied to provide health benefits due to the content of important metabolites. This study aimed to investigate the catechin contents, antioxidant, and antibacterial activities of Indonesian tea varieties, namely green tea, black tea, and white tea. Tea infusion was prepared by extracting 1 g of each sample into 10 mL of distilled water and incubated at 80 °C for 60 min. The catechin and epigallocatechin gallate (EGCG) contents of tea extracts were determined using high-performance liquid chromatography (HPLC). Antioxidant activity was measured using the free radical method with 2,2-diphenyl-1-pycrylhidrazyl (DPPH), while antimicrobial activity was assesed using paper disc diffusion assay. The results indicated that green tea had the highest contents of catechin (646 ± 17.14 mg/L) and EGCG (997.8 ± 36.72 mg/L), and antioxidant activity with IC50 of 5.65 µg/mL. Furthermore, green tea and white tea extracts showed inhibitory activity against Gram-positive bacteria such as Micrococcus luteus, Bacillus subtilis, and Staphylococcus aureus whereas black tea had no activity against all bacterial strains tested. Generally, we concluded that white tea and green tea contributed to the higher content of catechins and exhibited strong antioxidant and antibacterial properties.
Laccase and Manganese Peroxidase (MnP) Activities in the White-Rot Fungus Trametes hirsuta in Response to Aromatic Compounds Isa Nuryana; Zidny Ilmiah; Ade Andriani; Yopi Yopi
Annales Bogorienses Vol. 23 No. 2 (2019): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2019.v23.n2.66-71

Abstract

The current interest in exploring white-rot fungi has been concentrated in increasing their ligninolityc enzyme production such as laccase and manganese peroxidase (MnP) due to the great value in industrial application. The presence of appropiate inducers can enhance the enzyme production. Hence, the aim of the study was to investigate the activity of laccase and MnP in response to various aromatic compounds. The fungus Trametes hirsuta was cultured in Glucose Yeast Peptone (GYP) broth (pH 5.0) with the addition of 0.5% of sorghum biomass as substrate. The cultures were then incubated on rotary shaker at 150 rpm at 27oC. The 7-day-old cultures were then supplemented with different aromatic compounds, namely caffeic acid, gallic acid, syringic acid, trans-cinnamic acid, vanillin, and veratryl alcohol. Our results demonstrated that veratryl alcohol, gallic acid and vanillin gave an inductive effect on the value of laccase and MnP activities, with vanillin showing the highest induction. On the contrary, the level of laccase and MnP activities remained low in the presence of aromatic compound such as syringic acid, trans-cinnamic acid and caffeic acid. To conclude, our study reveals that aromatic compounds can be potential as inducers and may contribute to the improvement of laccase and MnP productivity by T. hirsuta.
Co-Authors Ade Andriani Ario Betha Juanssilfero Erdiansyah Rezamela Fahrurrozi Fahrurrozi Filemon Jalu Nusantara Putra M. Iqbal Prawira-Atmaja Puspita Lisdiyanti Restu Wulansari Shanti Ratnakomala Yopi Yopi Zidny Ilmiah