DEVELOPMENT OF FUNCTIONAL FOOD CONTAINING PROBIOTIC Lactobacillus sp. F213 AS STRATEGY IN PREVENTING METABOLIC AND GASTRO INTESTINAL TRACT DISEASES

PENELITIAN TERAPAN UNGGULAN PERGURUAN TINGGI (DESENTRALISASI)

DEVELOPMENT OF FUNCTIONAL FOOD CONTAINING PROBIOTIC Lactobacillus sp.

F213 AS STRATEGY IN PREVENTING METABOLIC AND GASTRO INTESTINAL TRACT DISEASES

I N. Sujaya^1,4), K. A. Nocianitri^2,4), Y. Ramona^3,4), N.N Dwi Fatmawati^5),

1School of Public Health, Faculty of Medicine, Udayana University, Indonesia

2Department of Food Science and Technology, Faculty of Agricultural Technology, Udayana University, Indonesia

3School of Biology, Faculty of Mathematics and Sciences, Udayana University, Indonesia

4Integrated Lab. Biosciences and Biotechnology, Udayana University, Indonesia

5 Department of Microbiology, Faculty of Medicine, Udayana University, Indonesia

e-mail: nsujaya@unud.ac.id

ABSTRACT

Gut microbiota is considered to play important role in human health and diseases. Modern life style such as consumption of high fat dan low fiber containing diets is thought to contribute in promoting diseases due to its interplay effect on gut microbiota. Therefore, maintaining the composition of gut microbiota through out better eating habit is a way to maintain human health. This research was aimed to develop a functional food containing probiotic Lactobacillus sp. F213 (LbF213) and its effect on gut microbiota, blood lipid profile and possible effect on hepar and kidney functions. It was found that Tamarilo juice (Tmj) was a suitable foods to deliver probiotic LbF213 to human. The Tmj was able to maintain the population of LbF213 during storage at 5^oC, nutritious with good antioxidant activity (equal to 50 mg /DAEC). This current research was aimed to find out the effect of consumption of Tmj containing probiotic LbF213 in human gut microbiota and other potential safety effects. The research was performed using before and after treatments study, where blood and fecal samples were collected before, after 28 days administration, and after 14 days washed out period. Fecal samples were analyzed by NGS. The stool colour and form were recorded daily. The data showed that administration of Tmj containg probiotic LbF213 did not resulted in bad effect on blood profiles, lever dan kidney function.

During the administration, it was no arising bad effects and inconvenience reported by subjects. In addition, the defaecation was improving by the Tmj containing probiotic LbF213. This data demonstrates that the Tmj probiotic LbF213 is a promising functional food for improving gut functions.

Nevertherless the gut microbiota was not able to demonstrate and on going experiments.

Keywords:

Functional food, gut microbiota, Lactobacillus sp F213, probiotic

WORLD CLASS RESERACHER (PENUGASAN RISEKDIKTI)

Safety Assessments of Lactobacillus rhamnosus strains SKG and SMM: Antimicrobial Susceptibility Pattern, Hemolytic and Translocation

I Nengah Sujaya

^1,5,7

, Kazuyoshi Goto

³

, Komang Ayu Nocianitri

^1,4,5

, Yan Ramona

^1,6

, Ni Wayan Eka Putri Gayatri

¹

, Wahyu Hidayati

^1,2

, Ida Ayu Kade Sukmadewi

^1,2

, Osamu

Matsushita

³

, Ni Nengah Dwi Fatmawati

^1,2

1

Research Group on Probiotics and Gut Microbiota, Faculty of Medicine, Udayana University, Indonesia

2

Department of Microbiology, Faculty of Medicine, Udayana University, Indonesia

3

Department of Bacteriology, Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama University, Japan

4

Department of Food Science and Technology, Faculty of Agricultural Technology, Udayana University, Indonesia

5

Integrated Biosciences and Biotechnology Laboratory, Udayana University, Indonesia

6

School of Biology, Faculty of Mathematics and Sciences, Udayana University, Indonesia

7

School of Public Health, Faculty of Medicine, Udayana University, Indonesia e-mail: nsujaya@unud.ac.id

The discovery of candidate probiotic strains is very necessary considering many beneficial effects produced after ingestion of probiotics include modulating the immune system, playing a role in the management of metabolic diseases, and other good effects. The effects of probiotics are strain-dependent. Our research group has found several strains of Lactobacillus rhamnosus which have shown properties as probiotics. The probiotic strains must be tested for safety levels before being used in trials in humans. In addition, the elaboration of the functional effects caused by candidate probiotic strains in vivo needs to be done as a model to predict the effects produced by these strains in humans; so the aim of this study was to evaluate the safety aspects of several strains of L. rhamnosus SKG and SMM, namely their sensitivity to antibiotics with the modified disk diffusion method and PCR, hemolysis activity in blood agar plates and in-vitro translocation by using the double chamber method. The results showed that L. rhamnosus was resistant to Vancomycin, Ciprofloxacin and Cefoxitin and Aminoglycoside.

Furthermore, PCR to detect resistance coding genes indicates that the gene is located on the plasmid, indicating that there is a possibility of horizontal transfer even though it needs further evidence. The results of hemolysis activity showed no hemolysis was found. The translocation test of L. rhamnosus was tested showing no translocation in vitro. These findings indicate that L. rhamnosus isolated strains are relatively safe to use, although in-vivo testing remains to be done to prove further.

Keywords: Lactobacillus rhamnosus, probiotics, safety aspects, functional aspects

PENELITIAN PRODUK INOVASI UNIVERSITAS UDAYANA (PNBP)

MICROENCAPSULATION OF INDONESIAN INDIGENOUS PROBIOTIC FOR PREVENTION OF METABOLIC DISEASES

I N. Sujaya^1,4), K. A. Nocianitri^2,4), Y. Ramona^3,4), N.N D. Fatmawati^5), IDPK. Pertiwi ²⁾

1School of Public Health, Faculty of Medicine, Udayana University, Indonesia

2Department of Food Science and Technology, Faculty of Agricultural Technology, Udayana University, Indonesia

3School of Biology, Faculty of Mathematics and Sciences, Udayana University, Indonesia

4Integrated Lab. Biosciences and Biotechnology, Udayana University, Indonesia

5 Department of Microbiology, Faculty of Medicine, Udayana University, Indonesia

ABSTRACT

Indonesia is now facing double burden of diseases, communicable and non communicable diseases.

Communicable diseases, which mainly due to pathogenic microbes, are commonly treated by antibiotics. On the other hands, non communicable diseases, which mainly due to unhealthy life style has currently increased rapidly. Both antibiotic treatments and unhealthy life style alter the composition of gut microbiota and when it turn to dysbiosis can cause diseases. Probiotic is often chose to improve the balance of gut microbiota. Recently we developed probotics strains such as Lactobacillus rhamnosus and Weissella confusa. Those strains are potential to be applied as starter cultures for fermented milk and fermented fruit juice. However, in practical way, fermented foods has short shelf life and quite difficult to be handled. Therefore, we are seeking an appropriate method to preserve probiotic cells in dry form by encapsulation which has longer shelf life and easy to store.

Probiotic strains, L. rhamnosus FBB42, FBB60, FBB81 (human origin); L. rhamnosus SKG34, SMM 44, SMM49, SMM58 (fermented milk origin); and W. confusa F213 (human origin) were encapsulated using skim milk as an encapsulant. The cells were freeze-dried to produce dry cells containing 10¹⁰ – 10¹¹ cfu/gr. The results showed that the survival of each strain were different when exposed with low temperature during freeze drying. Therefore, it is necessary to find out other cryprotectant to protect cell damage during freeze drying so that will produce high population of dry cells.

Key words : Lactobacillus rhamnosus, microencapsulation, probiotic, Weissella confusa.

PENELITIAN GRUP RISET KESEHATAN (PNBP)

MODULATION OF GUT MICROBIOTA BY Lactobacillus sp. F213

I N. Sujaya^1,4), K. A. Nocianitri^2,4), Y. Ramona^3,4), N.N Dwi Fatmawati^5), Ni Wayan Arya Utami¹⁾

1School of Public Health, Faculty of Medicine, Udayana University, Indonesia

2Department of Food Science and Technology, Faculty of Agricultural Technology, Udayana University, Indonesia

3School of Biology, Faculty of Mathematics and Sciences, Udayana University, Indonesia

4Integrated Biosciences and Biotechnology Laboratory, Udayana University, Indonesia

5 Department of Microbiology, Faculty of Medicine, Udayana University, Indonesia

e-mail: nsujaya@unud.ac.id

ABSTRAK

This research was aimed to find out the effect of administration of Lactobacillus sp. F213 (LbF213) on gut microbiota. This research was a laboratory explorative study. The samples used were 9 samples collected from previous study (Sujaya, et al, 2016). Blood and fecal samples were collected before, during and after 28 days adminsitration and after 14 days washed out period. Profile of gut microbiota was analyzed using the next generation DNA sequencing (NGS). The presented data were pooled data, which were obtained from previous study. The results showed that administration of LbF213 increased diversities of GM among study group (beta diversity) and in invidual subjects (alfa diversity).

Administration of LbF213 increased Firmicutes and lowered proportion of Proteobacteria and Actinobacteria. On the other hands, the dinamic of gut microbiota was individual dependent. It was apparently the subject who have higher LDL and cholesterol content showed lower proportion of Bacteroides and higher Proteobacteria compared to the normal subjects. In addition the administration of LbF213 showed temporal effect in lowering blood cholesterol. This study demonstrates that the administration of LbF213 did not resulted a dramatic changed in gut microbiota, did not resulted any inconvenience and any bad feeling during the administration, but conversely gave positive effect on defaecation. Based on above evidents it is concluded that LbF213 is safe for human.

Kata kunci: Probiotic, gut microbiota, Lactobacillus sp. F213

PENGABDIAN MASYARAKAT TEKNOLOGI TEPAT GUNA (PNBP)

PEMANFAATAN BUAH LOKAL UNTUK MENINGKATKAN AROMA YOGURT SUSU KAMBING DI DESA SEPANG

BUSUNGBIU BULELENG

I N. Sujaya

¹

, I Dewa Made Sukrama

²

, Ni Ngh. Dwi Fatmawati

²

, K. Ayu Nocianitri

³

, I Ketut Mariadi

⁴

1) PS Kesehatan Masayarakat, Fak. Kedokteran Univesitas Udayana, Badung Bali Indonesia

2) Bagian Mikrobiologi, Fak. Kedokteran Univesitas Udayana, Badung Bali Indonesia

3) PS Ilmu dan Teknologi Pangan, Fak Teknologi Pertanian Universitas Udayana, Badung Bali Indonesia

4) Bagian Penyakit Dalam, Fak. Kedokteran Univesitas Udayana, Badung Bali Indonesia

E-mail : nsujaya@unud.ac.id

ABSTRAK

Susu kambing merupakan salah satu produk yang dihasilkan oleh Kelompok Peternak Kambing Tunas Mekar dan KWT Sumber Rejeki, di Desa Sepang, Busungbiu, Buleleng.

Masalah utama yang dihadapi oleh paternak kambing adalah potensi kerusakan susu segar akibat penyimpanan susu kambing yang kurang memadai. Untuk diversikasi usaha dan meningkatkan nilai tambah susu kambing, telah dilakukan pengolahan menjadi ice cream, sabun susu kambing, chip dan kefir. Telah dilakukan prgram pengembangan teknologi tepat guna pembuatan yogurt susu kambing. Namun, kendala yang dihadapi adalah masih tersisanya aroma kambing pada produk yogurt yang dihasilkan. Untuk mengatasi masalah tersebut melalui program pembedayaan masyarakat penerapan teknologi tepat guna ini akan menerapkan starter culture untuk pengolahan susu kambing menjadi yogurt serta pemanfaatan buah lokal untuk meingkatkan aroma yogurt yang dihasilkan.. Starter culture ini mengandung Lactobacillus hasil penelitian Lab. Biosan dan Bioteknologi Universitas Udayana dan buah lokal yang digunakan adalah nenas, karena aroma nenas yang kuat dan harum buah sehingga menutupi aroma kambing pada yogurt. Luaran program ini adalah paket teknologi tepat guna untuk meningkatkan kualitas yogurt susu kambing yang diproduksi oleh Kelompok Peternak Kambing Tunas Mekar dan KWT Sumber Rejeki, di Desa Sepang, Busungbiu sehingga dapat menjadi industri rumah tangga guna meningkatkan pendapatan rumah tangga petani. Namun kelemahan produk susu kambing saat ini adalah adanya bau kambing yang masih muncul, sehingga perlu di tutupi dengan mempergunakan buah buahan khususnya buah loka di desa Sepang.

Kata kunci : susu kambing, yogurt, Lactobacillus, nenas