Research Journal of Life Science
Vol 3, No 3 (2016)

Prebiotics Activity of Laminaran Derived From Sargassum crassifolium

Anies Chamidah (Dept. Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University)
Hardoko Hardoko (Dept. Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University)
Asep Awaludin Prihanto (Dept. Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University)



Article Info

Publish Date
13 Dec 2016

Abstract

The objectives of this study were to evaluate the prebiotic activity based on the change in cell biomass of the probiotic strain after 24-h growth in the presence of Laminaran from Sargassum crassifolium with the methods of laminaran acid extract (LAE) and laminaran modified extract (LME), inulin, or glucose-relative against the change in cell biomass of Escherichia coli FNCC 0091 grown under the same condition. Prebiotic activity was calculated for L. plantarum FNCC 0051 and Bifidobacterium longum FNCC 1081. The results showed that the increasing cell number of L. plantarum was higher in both substrates LAE and LME (0,58 and 2,03log cycle), whereas that of B. longum was lower. The higher prebiotic activity score obtained for L. plantarum and B. longum grown on LME were positive (0,26 and 0,96 log cycle), whereas the lowest score was for L. plantarum and B. longum grown on LAE, which were negative (-0,35 and -0,31 log cycle), but the higher prebiotic activity score was obtained for inulin (4,08 and 4,78 log cycle). It could be concluded that Laminaran Modified Extract (LME) has potential as prebiotic source, but its potential was lower than inulin.

Copyrights © 2016






Journal Info

Abbrev

rjls

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology

Description

Research Journal of Life Science (RJLS) is an open access publishes papers three times a year that emphasize the agriculture, fisheries, animal science, medicine, basic science and food technology. All articles are rigorously reviewed by reviewers. Articles should be created in a language that is ...