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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Takuya Sugahara
Graduate School of Agriculture, Ehime University, Matsuyama, Ehime 790-8566, Japan
Agriculture, Biological Sciences & Forestry

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ANTI-ALLERGY POTENTIAL OF PETIS EXTRACT ON IMMUNOGLOBULIN E PRODUCTION BY U266 CELLS: (Potensi Anti-alergi Ekstrak Petis terhadap Produksi Imunoglobulin E oleh Sel U266) Rosalind Vivia Tansy; Agus Budiawan Naro Putra; Takuya Sugahara
jurnal1 VOLUME 1 ISSUE 2, DESEMBER 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i2.99

Abstract

Petis, one of Indonesia’s traditional condiment, is most often made from shrimp andshrimp waste. This condiment becomes popular as a savory flavor additive which is mainly produced in East Java, Indonesia. Despite the unique taste and good nutritionalcontent, any particular study regarding its health benefit in Indonesia has not thoroughly evaluated yet. Therefore, the objective of this research was to explore petis potential towards anti-allergy property in vitro. The potential property was evaluated by determining the concentration of Immunoglobulin E (IgE) by U266 cells treated with petis extract using ELISA. In result, petis extract could significantly suppressed IgE production up to 2-fold atits highest concentration compared to control. Further investigation to extrapolate petis functional bioactive compound was conducted by treating petis extract with heat and enzyme (proteinase K). Result showed that heat-and enzyme-treated petis extract still have the ability to suppress IgE production by U266 cells. Thus,it could be assumed that the functional bioactive compound was a heat-stable non-protein compound. Thesepreliminary findings could conclude that petis extract has a potential anti-allergy propertywhich gives an added value towards petis product in Indonesia.
Co-Authors Agus Budiawan Naro Putra Rosalind Vivia Tansy