α-glucosidase Inhibitory Activity of Probiotic Isolate LBSU9 Isolated from Traditional Food “Trites”: a Preliminary Study
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Abstract
As the prevalence of type 2 diabetes mellitus continues to increase over the years, research into antidiabetic drugs needs to continue. Probiotics are non-pathogenic microorganisms that have potential as α-glucosidase inhibitors. This study aimed to characterize and determine the α-glucosidase inhibitor activity of LBSU9 isolate, a probiotic isolated from "trites," a traditional food of North Sumatra. The results showed that LBSU9 had bacillus morphology, Gram positive, negative catalase test, TSIA (Triple Sugar Iron Agar) A/A test and non-hemolysis. LBSU9 had good tolerance to simulated gastric acid and bile salts, with growth percentages of 66.54% and 64.74%. LBSU9 also has potent antimicrobial activity against S.aureus and E.coli, with 20 mm and 17 mm inhibition zones, respectively. The alpha-glucosidase inhibitor activity of LBSU9 was 98.4% greater than that of acarbose, which was 97%. Based on the results of this study, it is concluded that LBSU9 isolate has the potential to be a complementary therapy to prevent or treat type 2 diabetes mellitus
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How to Cite
Fachrial, E., Ismawati, I., Nugroho, T. T., & Saryono, S. (2024). α-glucosidase Inhibitory Activity of Probiotic Isolate LBSU9 Isolated from Traditional Food “Trites”: a Preliminary Study. International Journal of Basic and Applied Science, 12(4), 138–147. https://doi.org/10.35335/ijobas.v12i4.293
References
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M. Li, Y. Wang, H. Cui, Y. Li, Y. Sun, and H. J. Qiu, “Characterization of Lactic Acid Bacteria Isolated From the Gastrointestinal Tract of a Wild Boar as Potential Probiotics,” Front. Vet. Sci., vol. 7, no. February, pp. 1–10, 2020, doi: 10.3389/fvets.2020.00049.
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A. Frediansyah, Suryani, R. Nurhayati, Miftakhussolikhah, and J. Sholihah, “Lactobacillus pentosus isolated from Muntingia calabura shows inhibition activity toward alpha-glucosidase and alpha-amylase in intra and extracellular level,” IOP Conf. Ser. Earth Environ. Sci., vol. 251, no. 1, 2019, doi: 10.1088/1755-1315/251/1/012045.
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T. Khalil et al., “Tracing probiotic producing bacterial species from gut of buffalo (Bubalus bubalis), South-East-Asia,” Brazilian J. Biol., vol. 84, pp. 1–10, 2024, doi: 10.1590/1519-6984.259094.
S. Rodríguez-González et al., “Isolation of bacterial consortia with probiotic potential from the rumen of tropical calves,” J. Anim. Physiol. Anim. Nutr. (Berl)., vol. 107, no. 1, pp. 62–76, 2023, doi: 10.1111/jpn.13699.
E. Fachrial, S. Anggraini, Harmileni, Saryono, and T. T. Nugroho, “Inhibitor α-glucosidase activity of Pediococcus acidilactici DNH16 isolated from Dali ni Horbo, a traditional food from North Sumatra, Indonesia,” Biodiversitas, vol. 24, no. 2, pp. 958–965, 2023, doi: 10.13057/biodiv/d240235.
R. Goyal, H. Dhingra, P. Bajpai, and N. Joshi, “Characterization of the Lactobacillus isolated from different curd samples,” African J. Biotechnol., vol. 11, no. 79, pp. 14448–14452, 2012, doi: 10.5897/AJB11.310.
S. Aryal, “Microbe Notes,” 2022. [Online]. Available: https://microbenotes.com/triple-sugar-iron-agar-tsia-test/#procedure-of-tsia-triple-sugar-iron-agar-test. [Accessed: 12-Sep-2023].
M. Tokatl, G. Gülgör, S. Baʇder Elmac, N. Arslankoz Işleyen, and F. Özçelik, “In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles,” Biomed Res. Int., vol. 2015, 2015, doi: 10.1155/2015/315819.
I. Yasmin et al., “In vitro probiotic potential and safety evaluation (Hemolytic, cytotoxic activity) of bifidobacterium strains isolated from raw camel milk,” Microorganisms, vol. 8, no. 3, 2020, doi: 10.3390/microorganisms8030354.
A. Girma and A. Aemiro, “Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains,” J. Food Qual., vol. 2021, 2021, doi: 10.1155/2021/9978561.
A. Susilowati, C. P. Y. Dewi, and S. L. A. Sari, “Isolation and identification of endophytic bacteria from Salak Pondoh (Salacca edulis) fruit as a-glycosidase inhibitor producer.,” Biosaintifika J. Biol. Biol. Educ., vol. 11, no. 3, pp. 352–359, 2019, doi: http://dx.doi.org/10.15294/biosaintifika.v11i3.21031 Department.
N. Rahmawati, M. Syukri, D. Darmawi, I. Zachreini, M. Yusuf, and R. Idroes, “Identification of lactic acid bacteria from etawa goat milk kopelma Darussalam Village, Banda Aceh,” IOP Conf. Ser. Earth Environ. Sci., vol. 667, no. 1, 2021, doi: 10.1088/1755-1315/667/1/012022.
Susanty, D., & Oksari, A. A. (2021). Pertumbuhan Dan Metabolit Sekunder Chlorella Sorokiniana Yang Dikultur Pada Limbah Cair Tahu. JBIO: JURNAL BIOSAINS, 7(3), 121–126. https://doi.org/https://doi.org/10.24114/jbio.v7i3.29015.
Muhammad Sohail et al., “Effects of Different Types of Microbes on Blood Cells, Current Perspectives and Future Directions,” Saudi J. Med. Pharm. Sci., vol. 7, no. 1, pp. 1–6, 2021, doi: 10.36348/sjmps.2021.v07i01.001.
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E. Aktas and N. Yigit, “Hemolytic activity of dermatophytes species isolated from clinical specimens,” J. Mycol. Med., vol. 25, no. 1, pp. e25–e30, 2015, doi: 10.1016/j.mycmed.2014.10.014.
O. W. S. Lee, P. Puvanasundram, K. C. Lim, and M. Karim, “In vitro Assessment of Multistrain Probiotic on Its Safety, Biofilm Formation Capability, and Antimicrobial Properties Against Aeromonas hydrophila,” Pertanika J. Trop. Agric. Sci., vol. 45, no. 4, pp. 943–959, 2022, doi: 10.47836/pjtas.45.4.06.
M. A. Ozusaglam and A. Gunyakti, “Investigation of lactobacillus gasseri ma-2 as probiotic candidate,” Cumhur. Sci. J., vol. 41, no. 3, pp. 160–168, 2020.
S. Suvarna, J. Dsouza, M. L. Ragavan, and N. Das, “Potential probiotic characterization and effect of encapsulation of probiotic yeast strains on survival in simulated gastrointestinal tract condition,” Food Sci. Biotechnol., vol. 27, no. 3, pp. 745–753, 2018, doi: 10.1007/s10068-018-0310-8.
C. Hu, X. Li, M. He, P. Jiang, A. Long, and J. Xu, “Effect of Ocean Acidification on Bacterial Metabolic Activity and Community Composition in Oligotrophic Oceans, Inferred From Short-Term Bioassays,” Front. Microbiol., vol. 12, no. February, 2021, doi: 10.3389/fmicb.2021.583982.
B. Pérez Montoro et al., “Proteomic analysis of Lactobacillus pentosus for the identification of potential markers involved in acid resistance and their influence on other probiotic features,” Food Microbiol., vol. 72, pp. 31–38, 2018, doi: 10.1016/j.fm.2017.11.006.
S. Delgado, A. M. O. Leite, P. Ruas-Madiedo, and B. Mayo, “Probiotic and technological properties of Lactobacillus spp. Strains from the human stomach in the search for potential candidates against gastric microbial dysbiosis,” Front. Microbiol., vol. 5, no. DEC, pp. 1–8, 2014, doi: 10.3389/fmicb.2014.00766.
O. D. Amund, “Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria,” Can. J. Microbiol., vol. 62, no. 9, pp. 715–725, 2016, doi: 10.1139/cjm-2016-0186.
E. Damayanti, H. Julendra, A. Sofyan, and S. N. Hayati, “Bile salt and acid tolerant of lactic acid bacteria isolated from proventriculus of broiler chicken,” Media Peternak., vol. 37, no. 2, pp. 80–86, 2014, doi: 10.5398/medpet.2014.37.2.80.
D. Berebon, K. Ofokansi, A. Attama, C. Eze, R. Onwusuba, and I. Ugwoke, “Preliminary studies on isolation, bile tolerance and antibiogram of potential probiotics (Probionts) from locally food products at beach market, Nsukka Metropolis, Enugu State, Nigeria,” Biotechnol. J. Int., vol. 22, no. 3, pp. 1–10, 2018.
L. Ruiz, A. Margolles, and B. Sánchez, “Bile resistance mechanisms in Lactobacillus and Bifidobacterium,” Front. Microbiol., vol. 4, no. DEC, pp. 1–8, 2013, doi: 10.3389/fmicb.2013.00396.
M. A. Sayeed, A. Hossen, R. Saha, and M. Jakaria, “Antimicrobial activities of isolated probiotics and their metabolites against some pathogenic microorganisms,” IIUC Stud., vol. 14, no. 1, pp. 21–28, 2018, doi: 10.3329/iiucs.v14i1.37652.
G. Khalfallah, R. Gartzen, M. Möller, E. Heine, and R. Lütticken, “A New Approach to Harness Probiotics Against Common Bacterial Skin Pathogens: Towards Living Antimicrobials,” Probiotics Antimicrob. Proteins, vol. 13, no. 6, pp. 1557–1571, 2021, doi: 10.1007/s12602-021-09783-7.
X. Huang, X. Bao, Y. Liu, Z. Wang, and Q. Hu, “Catechol-Functional Chitosan/Silver Nanoparticle Composite as a Highly Effective Antibacterial Agent with Species-Specific Mechanisms,” Sci. Rep., vol. 7, no. 1, pp. 1–10, 2017, doi: 10.1038/s41598-017-02008-4.
P. Aelenei, A. Miron, A. Trifan, A. Bujor, E. Gille, and A. Aprotosoaie, “Essential Oils and Their Components as Modulators of Antibiotic Activity against Gram-Negative Bacteria,” Medicines, vol. 3, no. 3, p. 19, 2016, doi: 10.3390/medicines3030019.
Y. Jeong et al., “The antioxidant, anti-diabetic, and anti-adipogenesis potential and probiotic properties of lactic acid bacteria isolated from human and fermented foods,” Fermentation, vol. 7, no. 3, 2021, doi: 10.3390/fermentation7030123.
R. Xiao et al., “Preliminary Evaluation of Potential Properties of Three Probiotics and Their Combination with Prebiotics on GLP-1 Secretion and Type 2 Diabetes Alleviation,” J. Food Qual., vol. 2022, 2022, doi: 10.1155/2022/8586843.
J. Gao et al., “A novel postbiotic from lactobacillus rhamnosus GG with a beneficial effect on intestinal barrier function,” Front. Microbiol., vol. 10, no. MAR, pp. 1–14, 2019, doi: 10.3389/fmicb.2019.00477.
K. J. Han, J. E. Lee, N. K. Lee, and H. D. Paik, “Antioxidant and Anti-inflammatory effect of probiotic lactobacillus plantarum KU15149 derived from Korean homemade Diced-radish kimchi,” J. Microbiol. Biotechnol., vol. 30, no. 4, pp. 591–598, 2020, doi: 10.4014/JMB.2002.02052.
S. A. Rasool, F. Mirza, H. Waheed, and M. Munir, “Probiotics as Human Health Promoters,” RADS J. Biol. Res. Appl. Sci., vol. 9, no. 2, pp. 102–105, 2018, doi: 10.37962/jbas.v9i2.152.
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