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Anak Agung Istri Ratnadewi
Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, Universitas Jember. Center For Development Of Advanced Sciences And Technology, Universitas Jember
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Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential SITI LUTFIAH ANGGRAENI; JAY JAYUS; ANAK AGUNG ISTRI RATNADEWI; NURHAYATI NURHAYATI
Biodiversitas Journal of Biological Diversity Vol. 23 No. 7 (2022)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d230737

Abstract

Abstract. Anggraeni SL, Jayus J, Ratnadewi AAI, Nurhayati N. 2022. Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential. Biodiversitas 23: 3604-3613. The high demand for protein sources for functional vegetable foods, especially proteins that have ACE (Angiotensin-Converting Enzyme) inhibitory activity has encouraged efforts to meet this need through exploration of potential protein sources and the development of food processing technology to modify the protein into derivative compounds in the form of short peptides to promote higher bioactivity than the native protein. This research focused on the hydrolysis of edamame proteins into shorter peptides through a fermentation process using a group of Lactic Acid Bacteria (LABs), that is Lactococcus lactis, Lactobacillus bulgaricus and L. paracasei, to gain a higher functional activity of its protein hydrolysate. Edamame milk was fermented with that LABs as starter culture until 24 hours at 37ºC. The activity of the protease released by the LABs was confirmed using the agar diffusion method based on the emergence of a clear zone surrounding the culture, while the antioxidant activity was confirmed with the ABTS and hydroxyl radical scavenging methods. The results exhibited that the population density of starter culture in edamame milk reached 108 CFU/mL, and the pH decreased from 6.75 to 4.15. All LABs used in fermentation were able to hydrolyze protein as indicated by the increasing degree of hydrolysis and changes in protein profile of SDS-PAGE analysis. In addition, when compared to the unfermented edamame milk, the protein hydrolysate from LABs fermentation showed an increase of ABTS and hydroxyl radical inhibitory activity, in which the highest IC50 values ??of 8.96 and 13.33 g/mL of each were found in edamame milk fermented by Lc. lactis InaCC B187. An increase in ACE inhibitory activity was also observed in edamame milk fermented using this microbe (9.80 g/µL). These findings indicate that Lc. lactis InaCC B187, L. delbrueckii subspecies bulgaricus FNCC41, and L. paracasei InaCC B145 have the potency as an effective starter culture to increase bioactive peptides in edamame soybeans potential for functional food sources.
Co-Authors Achmad Sjaifullah Agung Budi Santoso Agung Budi Santoso Andika Ade Kurniawan Andika Ade Kurniawan, Andika Ade Andriana Kusuma Pertiwi Aprilia, Selvina Rizky Arianti, Fefpi Nur Afnifitri Wias Artoto Arkundato Asnawati Asnawati Bambang Piluharto Dwi Indarti Eka Yuni Kurniawati Eka Yuni Kurniawati, Eka Yuni Fauziyah, Kamelia Rizqi Febriani, Nurul Afifah Firda Marta Safitri Hefinda Erfiandika I Made Tirta I Wayan Windu Sara Ika Oktavianawatia Indras Dwi Anggita JAY JAYUS Jayus, Jay Kristiyono, Rimba Candra Leyla Novita Brigiyanti Linda Faiqotul Himmah Moch. Yoris Alidion Muhamad Kiki Afindia Joenata Nasrul Amaliyatun Naja Nasution, Annio Indah Lestari NG. Krishnabudi NURHAYATI NURHAYATI Nurhayati Nurhayati Nyoman Gede Krishnabudi Rosa Safitri S. Sudarko Selvi Marcellia SITI LUTFIAH ANGGRAENI Siti Nur Avida Sudarko Sudarko Sudarko Syah, Khalif Ardian Tri Mulyono Widiasih Wuryanti Handayani Yanti Yulianti Yulvia, Ana Zain, Romzi Al Amiri