ABSTRACT
Background and Aim: Stingless bees are generally found in tropical countries, including Indonesia. In West Sumatra, stingless bees are known as Galo-galo, consist of several species with different characteristics; however, the properties of honey produced by stingless bees have not yet been explored. This study aimed to determine the physicochemical, antioxidant, and antimicrobial activities as well as the microbiota profile of stingless bee honey from the bee species Heterotrigona itama, Geniotrigona thoracica, Tetrigona melanoleuca, and Tetrigona binghami that are intensively developed in West Sumatra, Indonesia. Materials and Methods: Honey produced by the stingless bee species H. itama, G. thoracica, T. melanoleuca, and T. binghami originating in West Sumatra was examined in the present study. The physicochemical properties (Association of Official Analytical Chemists), antioxidant activity (2,2-diphenyl-1-picrylhydrazyl technique), total phenols (Folin-Ciocalteu method), antimicrobial activity (Agar-Well diffusion test), total lactic acid bacteria, and microbiota diversity were measured in stingless bee honey samples. Results: Stingless bee species significantly affected the physicochemical properties, antioxidant activity, total phenolic content, antimicrobial activity, and total lactic acid bacteria (p = 0.05), except for the crude fiber content. The carbohydrate profiles of honey produced by H. itama and T. binghami were dominated by monosaccharides, whereas those of honey from T. melanoleuca and G. thoracica were dominated by disaccharides. In terms of antioxidant activity (half maximal inhibitory concentration [IC50] value), there were no significant differences (p > 0.05) between honey from H. itama, T. melanoleuca, and T. binghami, but there were significant differences (p > 0.05) between honey from G. thoracica. The honey of G. thoracica and T. melanoleuca had the highest total phenolic content (65.65 ± 14.00 and 69.78 ± 8.06, respectively). In addition, honey from the four stingless bee species showed antimicrobial activity against the pathogenic bacteria Escherichia coli, Salmonella, Staphylococcus aureus, and Listeria monocytogenes. From the principal co-ordinate analysis (PCoA) results, it can be concluded that the microbiota profiles of the four stingless bee honey samples differed. Conclusion: The results showed that honey from H. itama, G. thoracica, T. melanoleuca, and T. binghami has different physicochemical characteristics, antioxidant activity, antimicrobial activity, and microbiota diversity. By knowing the content of this stingless bee honey, the results of this study can be used as information that this stingless bee honey has the potential as a functional food that is beneficial for health.
ABSTRACT
Objective: This study examines the effect of fermented milk containing the probiotic Pediococcus acidilactici BK01 on cholesterol and intestinal microbiota. Materials and Methods: 24 male rats weighing an average of 200 gm each spent 1 week in a cage adapting to their new environment. They were fed standard feed daily and were allowed to drink ad libitum. For 3 weeks, rats were divided into four groups (doses of fermented milk): M+ (control), M1 (0.35 ml), M2 (0.70 ml), and M3 (1.05 ml). The analysis includes bodyweight determination, serum biochemical analysis, and intestine microbiota analysis. Results: The results indicated that while P. acidilactici BK01 fermented milk did not affect body weight or high-density lipoprotein, it did have a beneficial effect on total serum cholesterol and triglyceride levels. Additionally, treatment of fermented milk with P. acidilactici BK01 has been shown to increase the total lactic acid bacteria (LAB) in the intestine, as indicated by changes in the intestinal villi. Conclusion: Administering fermented milk (P. acidilactici BK01, 1.05 ml) can reduce total serum cholesterol and increase the number of LAB in intestinal villi in experimental animals, so it has the potential to be a probiotic.
ABSTRACT
BACKGROUND: Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB), which has the potential to be a probiotic. This study aims to determine the identification and characterization of LAB from Dadiah from Halaban, Kab. Fifty Cities, West Sumatra. DESIGN AND METHODS: A survey method was used in this research with a descriptive analysis, Antimicrobial activity testing was done with bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes, and Listeria innocua. Molecular identification was done using the 16S rRNA gene. RESULTS: Probiotic candidate test with the best results in testing for resistance to stomach acid at pH3 with the viability of 65.98%, bile salt resistance 0.3%, viability of 54.90% from 2DA isolates. Antimicrobial activity with the best clear zone area results was obtained in 2DA isolates with Escherichia coli O157 test bacteria of 21.16 mm, Staphylococcus aureus with a clear zone area of 23.17 mm, Listeria innocua of 19.24 mm and Listeria monocytogenes with a clear zone area 18.23 mm in 4DA isolate, LAB identification using 16S sRNA gene, results of running PCR base length 1419bp. CONCLUSIONS: Phylogenetic analysis shows that Dadiah of Limapuluh Kota Regency is a kin to Lactobacillus plantarum. The superiority of identification technology by using 16S rRNA gene only can be conducted if the nucleotide sequence information of the targeted bacteria is known beforehand.
