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Probiotic-rich fermented milk from Lactiplantibacillus plantarum IIA-1A5: Effects on pregnancy health in the animal model Sukma, Ade; Suharto, El LS.; Melia, Sri; Juliyarsi, Indri; Vebriyanti, Ely; Fitria, Najmiatul; Rahmadian, Yudi; Hajrawati, Hajrawati; Arief, Irma I.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1052

Previous studies of Lactiplantibacillus plantarum IIA-1A5 have shown its potential as a probiotic in modulating gut microbiota and providing health benefits; however, its effects during pregnancy remain underexplored. The aim of this study was to assess the safety of fermented milk enriched with L. plantarum IIA-IA5 in pregnant mice. An experimental study was conducted at Universitas Andalas, Padang, Indonesia. Two groups of pregnant mice (Mus musculus L.) were used, each with six mice. The control group received sterilized milk (10 mL/kg body weight (BW)), while the intervention group was given fermented milk containing L. plantarum IIA-1A5 (107 colony forming unit (CFU)/mL). The evaluated outcomes included maternal weight changes, fetal counts and measurements, and assessments of fetal morphology and skeletal development. Results indicated that the morphology of fetuses showed no significant differences between the control and intervention groups; both groups demonstrated normal development with no detected resorption sites, growth retardation, or hemorrhage. For skeletal development, both groups had the same bone counts, including frontal, parietal, intraparietal, exoccipital, supraoccipital, nasal, pre-maxilla, mandibular, thoracal, lumbar, sternum, and extremities. This study highlights that L. plantarum IIA-1A5-enriched fermented milk was safe, as no significant morphological or bone developmental abnormalities were observed, indicating its potential as a dietary supplement to support pregnancy health. However, further studies involving larger sample sizes may be needed to provide a more comprehensive assessment of its outcomes and safety.

The Potential and Mechanism of Probiotic as an Immunomodulator In Improving the Immune System to Support Body Health: A Review Supadil, Doni; Melia, Sri; Juliyarsi, Indri; Sukma, Ade
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p96-113.2024

Functional food is growing along with the increasing public awareness of body health. One of them is a probiotic functional food. Probiotics according to WHO/FHO (2001) are microorganisms added to products that will benefit the health of the body if consumed sufficiently, namely 106-108 CFU/ml. Probiotics have benefits in the digestive tract, on the other hand, probiotics need nutrients for their development, namely prebiotics which are expected to change the intestinal microflora and maintain balance in the gut. Probiotics have many benefits for the health of the body, one of which is to improve the immune system. Probiotics will interact with intestinal epithelial cells and be recognized by dendrites then produce IL-12 (Interleukin-12) and IFNγ (Inferon γ) by IDC (Interstitial Dendritic Cell) which can modulate the immune response system. The secretion of IFNγ (Inferon γ) by IDC proinflammatory cytokines has a dual function where IFNγ (Inferon γ) and IL-12 (Interleukin-12) circulate in the bloodstream to reach the epithelium and help alveolar macrophages and NK (Natural Killer) cells kill VR. Then pro-inflammatory cytokines IFNγ (Inferon γ) and IL-12 (Interleukin-12) secreted in the gut ecosystem after colonizing some probiotic strains help the immune system for specific Th1/Th17 (T helper cell) immune response. in addition, dendrite 4 cells will secrete IL-17 (Interleukin-17) which enhances the innate immune response. Probiotics can help B lymphocytes differentiate into plasma cells that can secrete specific immunoglobulin A. Some bacteria that can improve the immune system are Lactobacillus casei L431, Lactobacillus rhamnosus GG, Bifidobacterium longum Subsp Infantis R0033, Pediococcus acidilactici DS1, Lactobacillus plantarum HD02 and many more. In the future, probiotics can be developed as immunotherapy and other diseases such as cancer to improve the quality of human life.

Exploring the potential effects of Lactococcus lactis D4 on the proliferation, apoptosis, and inflammatory responses in colorectal cancer cells Rivai, Muhammad I.; Lusikooy, Ronald E.; Putra, Andani E.; Elliyanti, Aisyah; Sukma, Ade
Narra J Vol. 5 No. 2 (2025): August 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i2.1596

Lactococcus lactis D4 is a probiotic produced through the fermentation of buffalo milk in bamboo, namely "dadih", a traditional food from West Sumatera, Indonesia. To the best of our knowledge, no specific research has investigated the effects of L. lactis D4, derived from dadih extraction, on colorectal cancer or its potential clinical applications. Therefore, the aim of this study was to evaluate the potential of L. lactis D4 from dadih to inhibit colorectal cancer growth in rat models, with a focus on its effects on cell proliferation, apoptosis, and inflammatory responses. An in vivo study was conducted using 37 male Sprague-Dawley rats, allocated into five groups: (1) control (no treatment), (2) dysplasia (induced with 1,2-dimethylhydrazine until dysplasia developed), (3) dysplasia + L. lactis D4 (induced with 1,2-dimethylhydrazine, then treated with L. lactis D4 after dysplasia confirmation), (4) cancer (induced with 1,2-dimethylhydrazine until cancer was confirmed), and (5) cancer + L. lactis D4 (induced with 1,2-dimethylhydrazine until cancer was confirmed, then treated with L. lactis D4 for 15 days). The effects of L. lactis D4 on cancer progression were assessed through immunohistochemical analysis of cell proliferation (cyclin D1, Bcl-2), apoptosis (p53, caspase-3), and inflammation (nuclear factor-κB (NF-κB) and cyclooxygenase-2 (COX-2)). This study found that L. lactis D4 treatment reduced adenocarcinoma and dysplasia severity in colorectal cancer models through significant reduction in cyclin D1, Bcl-2, NF-κB, and COX-2 expression observed across all groups (p<0.01), although changes in dysplasia and cancer subgroups were not statistically significant (p>0.05). No statistically significant change was noted in p53 expression (p=0.518), whereas caspase-3 expression varied significantly across groups (p=0.010). In conclusion, L. lactis D4 reduces the expression of cyclin D1, Bcl-2, NF-κB, and COX-2 proteins, offering insights into its potential to modulating proliferation and inflammation in colorectal cancer growth.

Improving Product Quality through the Implementation of Good Manufacturing Practices and Vacuum Packaging in Smoked Catfish Businesses in Pasaman Setiawan, Rizki Dwi; Ananda, Ananda; Sandy, Ikhlas Pratama; Juliyarsi, Indri; Melia, Sri; Vebriyanti, Ely; Sukma, Ade; Aulia, Surya; Putri, Annisa; Rifki, Adam Muhammad; Sari, Deta Yosfa; Salsabila, Andhini Aulia; Farid, Muhammad; Hasanah, Zahratul
Indonesian Journal of Community Services Vol 7, No 1 (2025): May 2025
Publisher : LPPM Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/ijocs.7.1.85-92

The production of smoked catfish in Pasaman Barat faces several challenges, including traditional smoking processes that lack the implementation of Good Manufacturing Practices (GMP), inadequate packaging and labeling, and limited marketing strategies. These conditions result in inconsistent product quality, a short shelf life, and low market competitiveness. This community service program aims to improve the product quality and sustainability of the Gusni Afrida MSME partner through the application of GMP, enhanced packaging techniques, and the development of digital marketing strategies. The methods employed include training in GMP implementation, vacuum packaging techniques, labeling, replacement of equipment compliant with GMP standards, and mentoring in GMP applications. The program enhances the partner's understanding of GMP, vacuum packaging techniques, labeling, production management, and digital marketing, accompanied by the practical implementation of GMP. This involves the use of equipment that meets GMP standards, employing proper production personnel attributes, vacuum packaging techniques, and attractive product labeling. In addition, e-commerce-based marketing broadens market access. Implementation of this program is expected to positively impact the quality, efficiency, and competitiveness of the partner's products. The adoption of GMP and modern marketing strategies can serve as models for the development of small businesses in the local food industry.

Diversification of Lactiplantibacillus plantarum SN13T Fermented Milk Products with the Addition of Green Grass Jelly Extract (Premna oblongifolia Merr.) as a Functional Food Syahnara, Rahmi Ayu; Yoshendri , Allisya Aulia; Melia, Sri; Juliyarsi, Indri; Sukma, Ade
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.2

This study aims to deterhe the effect of adding green grass jelly extract (Premna oblongifolia Merr.) on various properties of Lactiplantibacillus plantarum SN13T fermented milk. Specifically, it exahes the impact on protein content, fat content, water content, antioxidant levels, pH, titratable acidity (TTA), total lactic acid bacterial colonies (LAB), and organoleptic values. The treatments in this study were the addition of green grass jelly extract to the fermented milk processing as much as 0%, 0.5%, 1%, and 1.5%, with each treatment repeated five times. The results showed that adding green grass jelly extract had no significant effect (p > 0.05) on protein content, fat content, moisture content, pH, TTA, total LAB colonies, and texture in the organoleptic test. However, it had a significant effect (p < 0.05) on increasing antioxidant activity and the organoleptic tests for color, aroma, and taste. Based on the results, the best addition of green grass jelly leaf extract was 1% (C), with an average antioxidant activity value of 81.38%, a color preference level of 3.08 (neutral), aroma 2.94 (neutral), taste 2.28 (somewhat disliked), and texture 3.08 (neutral). Green grass jelly leaf extract can be added to fermented milk as a functional food containing probiotics and antioxidants.

The Potential and Mechanism of Probiotic as an Immunomodulator In Improving the Immune System to Support Body Health: A Review Supadil, Doni; Melia, Sri; Juliyarsi, Indri; Sukma, Ade
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p96-113.2024

Functional food is growing along with the increasing public awareness of body health. One of them is a probiotic functional food. Probiotics according to WHO/FHO (2001) are microorganisms added to products that will benefit the health of the body if consumed sufficiently, namely 106-108 CFU/ml. Probiotics have benefits in the digestive tract, on the other hand, probiotics need nutrients for their development, namely prebiotics which are expected to change the intestinal microflora and maintain balance in the gut. Probiotics have many benefits for the health of the body, one of which is to improve the immune system. Probiotics will interact with intestinal epithelial cells and be recognized by dendrites then produce IL-12 (Interleukin-12) and IFNγ (Inferon γ) by IDC (Interstitial Dendritic Cell) which can modulate the immune response system. The secretion of IFNγ (Inferon γ) by IDC proinflammatory cytokines has a dual function where IFNγ (Inferon γ) and IL-12 (Interleukin-12) circulate in the bloodstream to reach the epithelium and help alveolar macrophages and NK (Natural Killer) cells kill VR. Then pro-inflammatory cytokines IFNγ (Inferon γ) and IL-12 (Interleukin-12) secreted in the gut ecosystem after colonizing some probiotic strains help the immune system for specific Th1/Th17 (T helper cell) immune response. in addition, dendrite 4 cells will secrete IL-17 (Interleukin-17) which enhances the innate immune response. Probiotics can help B lymphocytes differentiate into plasma cells that can secrete specific immunoglobulin A. Some bacteria that can improve the immune system are Lactobacillus casei L431, Lactobacillus rhamnosus GG, Bifidobacterium longum Subsp Infantis R0033, Pediococcus acidilactici DS1, Lactobacillus plantarum HD02 and many more. In the future, probiotics can be developed as immunotherapy and other diseases such as cancer to improve the quality of human life.

Perbandingan Karakteristik Fisik dan Sensoris Es Krim Berbasis Susu Rendah Laktosa, Susu UHT, dan Susu Kedelai: Comparison of the Physical and Sensory Characteristics of Ice Cream Made with Low- Lactose Milk, UHT Milk, and Soy Milk Jhunaedy, Roby; Putra, Bintang Aulia; Sukma, Ade; Setiawan, Rizki Dwi
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 27 No 3 (2025): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.27.3.216-223.2025

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan berbagai jenis susu sebagai bahan baku utama pada pembuatan es krim terhadap karakteristik fisik dan sensori. Metode penelitian yang digunakan adalah Rancangan acak lengkap dengan 4 perlakuan (susu sapi rendah laktosa hasil hidrolisis enzimatis, susu sapi rendah laktosa komersial, susu sapi UHT komersial, dan susu kedelai) dan 5 ulangan. Parameter yang diamati yaitu overrun, melting time dan sensori. Penggunaan berbagai jenis susu dalam pembuatan es krim memberikan pengaruh signifikan (P<0.05) terhadap nilai overrun serta sensori warna, aroma tekstur, dan overall es krim, tetapi tidak memberikan pengaruh signifikan (P>0.05) pada sensori rasa. Es krim berbasis susu sapi (UHT, rendah laktosa hidrolisis enzimatis, dan rendah laktosa komersial) memiliki karakteristik overrun dan melting rate yang lebih rendah dibandingkan susu kedelai, tetapi tidak terdapat perbedaan signifikan diantara ketiga sampel tersebut. Walaupun es krim berbasis susu rendah laktosa hasil hidrolisis enzimatis menunjukkan nilai sensori yang lebih rendah pada atribut warna, aroma dan tekstur dibandingkan susu UHT konvensional, namun es krim berbasis susu rendah laktosa tetap layak dikembangkan sebagai alternatif fungsional bagi penderita intoleransi laktosa.

Lactococcus lactis D4 Decreases NF-κB and α-SMA in Rat Models of Obstructive Jaundice Suchitra, Avit; Alvarino, Alvarino; Darwin, Eryati; Harun, Harnavi; Rivai, Muhammad Iqbal; Sukma, Ade
The Indonesian Biomedical Journal Vol 16, No 6 (2024)
Publisher : The Prodia Education and Research Institute (PERI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18585/inabj.v16i6.3384

BACKGROUND: Obstructive jaundice, often due to choledocholithiasis or malignancies, leads to immune suppression, intestinal damage, and bacterial translocation, worsening outcomes. Some inflammatory mediators like nuclear factor kappa B (NF-κB), alpha-smooth muscle actin (α-SMA), and interleukin-6 (IL-6) are important in this process. Current treatments remain inadequate, highlighting the need for novel approaches. Probiotics, such as Lactococcus lactis D4 (LLD4), may help reduce inflammation and bacterial translocation, thus offering a potential therapeutic option. This study was conducted to evaluate the effects of LLD4 on NF-κB, α-SMA, and IL-6 in obstructive jaundice rat models.METHODS: This post-test randomized controlled study involved 15 male Wistar rats divided into three groups: sham, bile duct ligation (BDL), and BDL+LLD4 groups. The rats were maintained for 7–10 days, with the rats in BDL+LLD4 group received fermented milk containing LLD4 via gavage at a dose of 112 mg/20 gBW per day for 7 days. The expression levels of NF-κB, α-SMA, and IL-6 were analyzed using immunohistochemistry.RESULTS: Administration of LLD4 were able to significantly reduced NF-κB expression compared to the BDL group (40.20±21.276 vs. 53.60 ± 20.403) in obstructive jaundice rat models. Though not significant, BDL+LLD4 group showed lower α-SMA expression compared to BDL group (58.40±14.271 vs. 63.20±9.16). However, administration of LLD4 did not give any significant effect on IL-6 expression.CONCLUSION: LLD4 reduces inflammation in models of obstructive jaundice by lowering the NF-κB and α-SMA expression. This indicates that LLD4 might be potential as an adjunct therapy for reducing morbidity in obstructive jaundice cases.KEYWORDS: obstructive jaundice, bile duct ligation, Lactococcus lactis D4, NF-κB, α-SMA, IL-6

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