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. 2019 Nov 14;7(22):3794-3798.
doi: 10.3889/oamjms.2019.506. eCollection 2019 Nov 30.

Characterisation of Lactic Acid Bacteria from Dengke Naniura of Common Carp (Cyprinus carpio) with α-Glucosidase Inhibitory Activity

Andi Josep Nicolas Hutahaean  1 , Jansen Silalahi  1 , Dwi Suryanto  2 , Denny Satria  3
Affiliations

Characterisation of Lactic Acid Bacteria from Dengke Naniura of Common Carp (Cyprinus carpio) with α-Glucosidase Inhibitory Activity

Andi Josep Nicolas Hutahaean et al. Open Access Maced J Med Sci. .

Abstract

Background: Fermented foods were favourable because of its properties in enhancing the shelf life, safety, function, sensory and nutrition. There are many fermented foods tested in vitro as an α-glucosidase enzyme inhibitor. Dengke naniura is one of Indonesia's traditional food made using fermentation.

Aim: To identify lactic acid bacteria (LAB) strains in dengke naniura and its properties in inhibiting the α-glucosidase enzyme.

Methods: The carp were sacrificed, and soaked with rough lemon for 6 hours then spices added to it for another 1 hour. Then the isolation of LAB conducted using a serial dilution of the samples. The selected isolates of the LAB were then characterised by its morphology under the microscope, gram staining, growth at 15°C and 45°C and biochemical identification. The isolates were then tested for its inhibiting properties against the α-glucosidase enzyme.

Results: The isolates (DL-109 and DL-107) were a gram-positive, nonspore-forming and non-motile rod. The Physiological and biochemical properties of the isolates confirm its LAB properties. On the test against α-glucosidase enzyme activity inhibition, isolate DL-109 LAB (4) showed dominant activity with very low IC50 compared to Acarbose (IC50 = 128.06 ppm) and DL-107 (46.32 ppm) while at the lowest dosage of 25 µg/ml DL-109 showed activity as much as 54.76%.

Conclusion: These findings concluded that the isolates were LAB by its properties and can be used for lowering blood glucose in term of inhibition of the α-glucosidase enzyme.

Keywords: Dengke naniura; Lactic acid bacteria; Traditional food products.

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Figures

Figure 1
Figure 1
Lactic acid bacteria in MRSA growth media
Figure 2
Figure 2
Cell form in gram staining from an isolate of dengke naniura
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