Antidiabetic, Antioxidants and Antibacterial Activities of Lactic Acid Bacteria (LAB) from Masin (Fermented Sauce from Sumbawa, West Nusa Tenggara, Indonesia)

Baso Manguntungi, Dinar Suksmayu Saputri, Apon Zaenal Mustopa, Nurlaili Ekawati, Maritsa Nurfatwa, Anika Prastyowati, Shasmita Irawan, Leggina Rezzy Vanggy, Khadijah Alliya Fidien

Abstract


The study aimed to determine the effectiveness of metabolites from Lactic Acid Bacteria (LAB) derived Masin (fermented sauce from Sumbawa) as antioxidant, antidiabetic, and antibacterial compounds. The LAB isolates were isolated from various strains of Staphylococcus piscifermentan which consisted of Staphylococcus piscifermentans strain CIP103958 (code: 2), strain BULST54 (code: 17), strain SK03 (code: 11), strain ATCC 51136 (code: 34), strain PCM 2409 (code: 28) and strain PU-87 (code: 5). The Metabolites of LAB were analyzed by the bioprospecting test to indicate antidiabetic, antioxidant and antibacterial activities. The isolate (Code: 5) at 500 ug/ml showed the most effective antioxidant activity up to 71%. The isolate (code: 28), at  300 ug/ml revealed to have the most antidiabetic activity up to  43 %. The isolate (code: 2) showed moderate antibacterial activity with  the inhibition zone of 5.59 mm. The results of the antidiabetic, antioxidant and antibacterial activity showed that the  secondary metabolites produced by LAB from the Masin have broad activities as an  antidiabetic, antioxidant and antibacterial.


Keywords


Antidiabetic, Antioxidant, Antibacterial, Lactic Acid Bacteria (LAB), Masin

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DOI: http://dx.doi.org/10.14203/ann.bogor.2020.v24.n1.27-34

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