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Endang S Rahayu
Gadjah Mada University
Agriculture, Biological Sciences & Forestry

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Prebiotic Milk Shake and Its Health Benefits Endang S Rahayu
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.28

Abstract

Study on the effect of prebiotic consumption to the fecal material volunteer was conducted at Center for Food and Nutrition Studies, Gadjah Mada University. Aim of this study was to investigate to health benefical effect of prebiotic product directly using volunteers. Prebiotic product used in this study was StefitTM-non fat milk shake which contains dietary fiber, antioxidant (vitamin E and C), calcium, and chicory root extract (inulin) as prebiotic. Seven healthy volunteers (5 males and 2 females), 30-40 years old, were recruited for this study. During the study (6 weeks), volunteers were asked to avoid antimicrobial drugs and fermented foods containing life microbial cells. The volunteers were divided into two group, group 1 (consist of 2 persons) were asked to consumed original non-fat milk, while group 2 (5 persons) consumed non-fat milk shake prebiotics. Consumption of milk shake was done every day (2 sachets per day, morning and afternoon) during 4 weeks. Twice a week, fecal materials of volunteers were microbiologically analyzed, including a week before and after consumption. Diet of each volunteer was not controlled, they ate as their usual food every day and the menus were recorded. Consumption of milk shake prebiotic by normal healthy volunteer resulted in increased the number of fecal lactic acid producing bacteria (from about 106 to 107 CFU/g fecal material), and decreased the population of fecal enterobacteriaceae and coliform. According to the data, fecal lactic acid producing bacteria of volunteers who consumed the original milk shake were mostly constant. Conclusion of this study is the increasing number of lactic acid bacteria induced by prebiotic inulin in the colon has the potential to improve the health and well being of the host.
Detoxification of Aflatoxin B1 by Extracellular Enzymes of Aspergillus oryzae KKB4 Sardjono Sardjono; Endang S Rahayu; Sri Raharjo; Kapti Rahayu
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.29

Abstract

Aflatoxin B1 (AFB1) is the common mycotoxin in food from tropical countries and the most harmful mycotoxin to human health. Detoxification is important step in food processing, in order to get foods free from AFB1, because of the resistance of this mycotoxin againts the ordinary processing conditions. The ability of Aspergillus oryzae KKB4 on detoxification of AFB1 was evaluated. The strain used in this was an indigenous proteolytic Aspergillus, isolated from koji, the intermediate product of soy sauce fermentation. Preliminary test indicated that the crude extracellular enzymes produced by the mold able to inactivate or detoxify AFB1. Gel filtration of the enzyme extract resulted in five protein fractions and al of them able to decrease and detoxify AFB1. The highest specific activity was 3.79 µg AFB1/mg enzyme protein/20 hours. The detoxification products have no observed toxicity effects. It was supposed that the structure of AFB1 was changed and part of AFB1 bound with protein of enzymes.
The Role of Extracellular Enzymes Produced by Aspergillus oryzae KKB4 in Biodegradation of Aflatoxin B1 Sardjono Sardjono; Sri Raharjo; Endang S Rahayu; Kapti Rahayu Kuswanto
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.40

Abstract

Previous research showed that Aspergillus oryzae KKB4 able to degrade aflatoxin B1 (AFB1) during its growth. According to detoxification test, it was known that extracellular enzymes produced by this mold was able to detoxify AFB1. In this study, the role of these enzymes in biodegradation of AFB1 were further studied. Biodegradation products of AFBI were analyzed using HPLC and the destruction of functional groups were analyzed using IR spectrophotometer. Molecular weight and enzymes activity were also determined. The result showed that extra cellular enzymes of Aspergillus oryzae KKB4 consist of five fractions with molecular weight of 14.2, 20, 23, 29 and 36 kDalton. All enzyme fractions were able to degrade AFB1 with the highest specific activity 3.79 ìg AFBl/mg enzyme protein/20 hrs. The HPLC analysis indicated that biodegradation product of AFB1 was different from untreated AFB1. The infrared spectrum suggest that enzymes degraded lactone ring, cyclo-pentanone reduction and openined difuran ring.
Co-Authors Kapti Rahayu Kapti Rahayu Kuswanto Sardjono Sardjono Sri Raharjo