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All Journal Bioscience ALCHEMY Jurnal Penelitian Kimia
Rachmayati, Rike
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology

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Literature Review: Benefits and applications of alginate liase enzyme) Sirwati, Fadila; Putri, Dwi Hilda; Rachmayati, Rike
Bioscience Vol 8, No 2 (2024): Biology
Publisher : UNIVERSITAS NEGERI PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/bsc.v8i2.131077

Abstract

Alginate is a polymer found in large amounts in the cell walls of brown algae. This polymer consists of α-L guluronic acid (G) and mannuronic acid (M). Alginate can be degraded by an enzyme, known as alginate liase by removing the glycosidic bond and producing an unsaturated oligosaccharide with a double bond at the non-reducing end. To provide an overview of the utilization of alginate lyase, information is needed on the biological activity of alginate lyase as an antibiofilm agent, the production of alginate oligosaccharides, and its antioxidant properties. This study aims to provide scientific insight into the important role of the benefits and applications of alginate lyase. The research design used was a literature review. Articles were collected based on sources from PubMed, Science Direct, and Google Scholar, which included more than thirty national and international journals. The articles collected showed that alginate lyase exhibits many biological activities, including antibiofilm, antioxidant, and oligosaccharide production. These properties have the potential to be used in a wide range of applications, which include the food, pharmaceutical, and biotechnology industries.
Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity Agustriana, Eva; Valentino, Herly Angga; Rahmani, Nanik; Nuryati, Nuryati; Firmanto, Hendy; Rachmayati, Rike; Yulianti, Siti Eka; Nuryana, Isa; Yopi, Yopi; Lisdiyanti, Puspita
ALCHEMY Jurnal Penelitian Kimia Vol 19, No 1 (2023): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.19.1.60831.23-31

Abstract

Cacao is attractive for its flavor and taste and its beneficial effects. Therefore, this commodity is promising to be developed as a functional food. Many studies reported the bioactive compounds in cacao beans and their health benefits. However, to attain desirable flavor and taste, the curing process of cacao beans is a common practice, in which fermentation is one of the processes. Despite its significance, fermentation also alters the bioactive components in cacao beans. To develop a functional food rich in bioactive compounds, measuring the bioactive contents of treated and untreated cacao beans is desired. For that reason, in this study, the analysis of total polyphenol, flavonoid, catechin, and epicatechin, as well as the radical scavenging activity of fermented cacao beans, was performed. The study revealed that fermentation negatively affected all parameters. Cacao beans fermentation up to 96 h resulted in the loss of 54% of total polyphenol, 77% of total flavonoid, and 56% of radical scavenging activity. Determination of the flavan-3-ol components, catechin, and epicatechin,  revealed that they were reduced as the fermentation occurred.
Co-Authors Dwi Hilda Putri Eva Agustriana Firmanto, Hendy NANIK RAHMANI Nuryana, Isa Nuryati Nuryati PUSPITA LISDIYANTI Sirwati, Fadila Valentino, Herly Angga YOPI YOPI Yulianti, Siti Eka