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All Journal WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Jurnal Pangan dan Agroindustri JURNAL ILMU KEFARMASIAN INDONESIA
Eni Kusumaningtyas
Balai Besar Penelitian Veteriner
Agriculture, Biological Sciences & Forestry Medicine & Pharmacology Veterinary

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The Role Of Milk Peptide As Antimicrobial Agent In Supporting Health Status Eni Kusumaningtyas
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 23, No 2 (2013): JUNE 2013
Publisher : Indonesian Center for Animal Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.782 KB) | DOI: 10.14334/wartazoa.v23i2.716

Abstract

Antimicrobial peptide is commonly present in all species as a component of their innate immune defense against infection. Antimicrobial peptides derived from milk such as isracidin, casocidin, casecidin and other fragments with variety of amino acid sequence are released upon enzymatic hydrolysis from milk protein К-casein, α-casein, β-casein, α-lactalbumin and β- lactoglobulin. These peptides were produced by the activity of digestive or microbial protease such as trypsin, pepsin, chymosin or alcalase. The mode of action of these peptides is by interaction of their positive with negative charge of target cell membrane leading to disruption of membrane associated with physiological event such as cell division or translocation of peptide across the membrane to interact with cytoplasmic target. Modification of charged or nonpolar aliphatic residues within peptides can enhance or reduce the activities of the peptides against a number of microbial strains and it seems to be strain dependent. Several peptides act not only as an antimicrobial but also as an angiotensin-converting enzyme inhibitor, antioxidant, immunomodulator, antiinflamation, food and feed preservative. Although the commercial production of these peptides is still limited due to lack of suitable large-scale technologies, fast development of some methods for peptide production will hopefully increase the possibility for mass production.   Key words: Peptide, antimicrobial, milk
Sensitivitas Metode Bioautografi Kontak dan Agar Overlay dalam Penentuan Senyawa Antikapang ENI KUSUMANINGTYAS; ESTIE ASTUTI; DARMONO DARMONO
JURNAL ILMU KEFARMASIAN INDONESIA Vol 6 No 2 (2008): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1614.853 KB)

Abstract

Bioautography method is a laboratory technique to detect substances inhibiting the growth of tested microorganisms. The sensitivity of contact and agar overlay bioautography Was compared to define a recommended method for detecting antifungal compound. In contact bioautography, n-hexane extract of Alpinia galanga was eluted with dichloromethane and toluene on a thin layer chromatography plate (silica gel GF254). The separated compounds were diffused from chromatogram spots to a Thrichophyton menzagrophytes inoculated Sabouraud Dextrose Agar plate. The plate was incubated at 37°C for 3 days. Inhibition zone was observed and the hRf value was defined. Agar overlay bioautography Was performed by covering chromatogram spots With a molten Sabouraud Dextrose Agar medium seeded by Trichophyton mentagrophytes. After solidification, the chromatogram plate was incubated at 37°C overnight and then was stained with Methyl Thiazole Tetrazolium. The inhibition growth bands were visualized and hRfs value were recorded. A contact bioautography produces oneband while agar overlay bioautography produces four bands. Agar overlay bioautography was therefore more sensitive than contact bioautography.
PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS Syahrizal Nasution; Didah Nur Faridah; Eni Kusumaningtyas; Zakiah Wulandari; Harsi Dewantari Kusumaningrum
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.01.7

Abstract

Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengkarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan SDS-PAGE dan mengukur aktivitas lisozimnya. Lisozim dari putih telur ayam Sentul terisolasi dimodifikasi dengan perlakuan panas. Lisozim dikarakterisasi dengan SDS-PAGE. Aktivitas lisozim diujikan terhadap Micrococcus lysodeikticus. Profil SDS-PAGE menunjukkan lisozim masih memunculkan sedikit ovotransferin dan ovalbumin sebelum dimodifikasi. Perlakuan 60°C tidak mengubah profil SDS-PAGE dan hasilnya mirip seperti lisozim terisolasi awal tetapi perlakuan 75°C menyebabkan ovotransferin menghilang. Setelah perlakuan 90°C, selain ovotransverin menghilang, protein baru muncul yang diduga lisozim berbentuk dimer. Profil SDS-PAGE lisozim termodifikasi menjelaskan lisozim tetap mempertahankan aktivitasnya walaupun terjadi perubahan profil lisozim.
Co-Authors DARMONO DARMONO Didah Nur Faridah ESTIE ASTUTI Harsi D. Kusumaningrum Syahrizal Nasution Zakiah Wulandari