Bioactive Peptides from Tempeh Using Peptidecutter’s Cleavage

empeh is an Indonesian traditional fermented food with rich nutrition and bioactive components. Rhizopus sp,especially Rhizopus oligosporus), lactic acid bacteria (Lactobacillus sp.), and yeast aremicroorganisms involved in Tempeh fermentation. An interesting offer of Bioinformatics (in silico method) as a supporting tool in molecular biology studies has emerged, such as in protein cleavage. This study utilized PeptideCutter application on ExPASyBioinformatics portal (https://web.expasy.org/peptide_cutter/) to cleave soy proteins glycinin G1, G2, G3, G4,G5,-conglycinin-chain,andchainusingavailable enzymes in the applicationwith twosimulations. Simulation I was conducted using enzyme complex produced by Lactobacillus sp.and Rhizopus oligosporus, whilesimulation II was used enzyme complex produced by Lactobacillus sp., Rhizopus oligosporus, and Klebsiella pneumonia. Simulation I was conducted using enzyme complex produced by Lactobacillus sp. and Rhizopus oligosporus, whilesimulation II was used enzyme complex produced by Lactobacillus sp., Rhizopus oligosporus, and Klebsiella pneumoniae. A total of 58 peptides was found from the simulation I and higher than simulation I (41 peptides). The bioactive peptides by the cleavages using PeptideCuttertool were dominated with dipeptides and only three peptides were in the form of tripeptides, namely Leu-Leu-Phe(glycininG1), Val-Val-Phe(glycininG5), and Arg-His-Lys(-conglycinin-chain). Bioactive peptides with antihypertensive and antidiabetic properties were mostly found in this in silicomethod of soybean cleavage.

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Karakterisasi kandungan vitamin B12, folat dan isoflavon tempe kedelai dengan isolat murni Rhizopus oryzae, Rhizopus oligosporus, dan Rhizopus stolonifer sebagai bahan pangan fungsional

TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian ◽

10.35891/tp.v12i1.2219 ◽

2021 ◽

Vol 12 (1) ◽

pp. 92-102

Author(s):

Vira Putri Yarlina ◽

Dea Indriani Astuti

Keyword(s):

Folic Acid ◽

Vitamin B12 ◽

Rhizopus Oryzae ◽

Ph Value ◽

Fermented Food ◽

Rhizopus Stolonifer ◽

Rhizopus Oligosporus ◽

Food Ingredient ◽

Rhizopus Sp ◽

Total Bacteria

Tempeh is a fermented food ingredient from soybeans that uses various Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizophus stolonifer. In this study, the preparation of tempe using mixed culture was carried out in the ratio of Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer inoculums, namely 1: 1: 1; 1: 2: 1; 2: 1: 2; 1: 1: 2; 2: 1: 1; market yeast "Raprima", produces the characteristics of tempe according to SNI 01-3144-2009, formation of Vitamin B12, Folate and Isoflavones as well as pH, and Total Bacteria. The content of vitamin B12 was obtained in yeast "raprima" of 0.013 g / 50g of tempeh while tempeh made with pure inoculums of Rhizopus sp did not contain vitamin B12 or folic acid, pH value of 4.2 and total bacteria 14.3x108 cfu / ml and organoleptic reception. Tempe 1: 2: 1 has the characteristics of color, aroma, taste, texture and viscosity acceptable to the panelists.

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Control of Clinical Pathogens by the Haemolymph of Paratelphusa hydrodromous, a Freshwater Crab

ISRN Pharmacology ◽

10.5402/2011/642768 ◽

2011 ◽

Vol 2011 ◽

pp. 1-4 ◽

Cited By ~ 2

Author(s):

A. Arul Prakash ◽

S. Balasubramanian ◽

G. Gunasekaran ◽

M. Prakash ◽

P. Senthil Raja

Keyword(s):

Bacterial Species ◽

Diffusion Method ◽

Klebsiella Pneumonia ◽

Disc Diffusion ◽

Freshwater Crab ◽

Disc Diffusion Method ◽

Strong Response ◽

Clinical Pathogens ◽

Rhizopus Sp ◽

Antimicrobial Assay

In the present study, effort has been made to find the antimicrobial activity of haemolymph collected from freshwater crab, Paratelphusa hydrodromous. The haemolymph collected was tested for antimicrobial assay by disc diffusion method against clinical pathogens. Five bacterial species, namely, Escherichia coli, Klebsiella pneumonia, Proteus mirabilis, Pseudomonas aeruginosa, Staphylococcus aureus, and five fungal strains, namely and Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Rhizopus sp., and Mucor sp., were selected for the study. The result shows a strong response of haemolymph against the clinical pathogens which confirms the immune mechanism of the freshwater crab.

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ANTIMICROBIAL ACTIVITIES AND PHYTOCHEMICAL INVESTIGATION OF FERN, LYGODIUM FLEXUOSUM (LINN) SW.

Kongunadu Research Journal ◽

10.26524/krj183 ◽

2017 ◽

Vol 4 (1) ◽

pp. 87-91

Author(s):

Jeeshna M.V

Keyword(s):

Secondary Metabolites ◽

Polar Solvent ◽

Antimicrobial Activities ◽

Klebsiella Pneumonia ◽

Significant Activity ◽

Active Constituent ◽

Methanol Extracts ◽

Phytochemical Investigation ◽

Different Types ◽

Rhizopus Sp

The present study revealed the presence of many medicinally active constituent in Lygodium flexuosum, suggesting that this species have potential to synthesize useful secondary metabolites. In this studies two different types (vegetative material and sporophyll bearing type) of this species showed the presence of secondary metabolites such as alkaloids, flavonoids, saponins, tannins, phenols and glycosides. In which vegetative material showed the presence of all secondary metabolites. The low polar solvent extracts such as petroleum ether and acetone showed minimum presence of secondary metabolites. The antibacterial studies revealed that methanol extracts of sporophyll type exhibited significant activity (8.5 mm) against the bacterium, Klebsiella pneumonia. The next antibacterial activity showed by chloroform extracts of sporophyll type against the same bacteria (8.2 mm). In antifungal studies, methanol extracts of vegetative material has the highest inhibitory activity (19.3 mm) against the fungus Cladosporium sp. Next higher fungal activity was showed by same extract of sporophyll type against the fungus Rhizopus sp. (16.08 mm). The study confirms the antimicrobial potential of Lygodium flexuosum extracted using various solvents.

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Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products

Antioxidants ◽

10.3390/antiox8090335 ◽

2019 ◽

Vol 8 (9) ◽

pp. 335 ◽

Cited By ~ 10

Author(s):

Bartosz Kulczyński ◽

Andrzej Sidor ◽

Anna Gramza-Michałowska

Keyword(s):

Nutritional Value ◽

Bioactive Peptides ◽

Meat Products ◽

Lipid Lowering ◽

Animal Origin ◽

Accurate Information ◽

Immunomodulatory Activity ◽

Bioactive Components ◽

Health Promoting ◽

Complexes With Metal Ions

Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.

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Soybean Bioactive Peptides and Their Functional Properties

Nutrients ◽

10.3390/nu10091211 ◽

2018 ◽

Vol 10 (9) ◽

pp. 1211 ◽

Cited By ~ 56

Author(s):

Cynthia Chatterjee ◽

Stephen Gleddie ◽

Chao-Wu Xiao

Keyword(s):

Chronic Diseases ◽

Soy Protein ◽

Bioactive Peptides ◽

Soy Proteins ◽

Health Claim ◽

Potential Health ◽

Physiological Functions ◽

Target Organs ◽

Soy Peptides ◽

The Usa

Soy consumption has been associated with many potential health benefits in reducing chronic diseases such as obesity, cardiovascular disease, insulin-resistance/type II diabetes, certain type of cancers, and immune disorders. These physiological functions have been attributed to soy proteins either as intact soy protein or more commonly as functional or bioactive peptides derived from soybean processing. These findings have led to the approval of a health claim in the USA regarding the ability of soy proteins in reducing the risk for coronary heart disease and the acceptance of a health claim in Canada that soy protein can help lower cholesterol levels. Using different approaches, many soy bioactive peptides that have a variety of physiological functions such as hypolipidemic, anti-hypertensive, and anti-cancer properties, and anti-inflammatory, antioxidant, and immunomodulatory effects have been identified. Some soy peptides like lunasin and soymorphins possess more than one of these properties and play a role in the prevention of multiple chronic diseases. Overall, progress has been made in understanding the functional and bioactive components of soy. However, more studies are required to further identify their target organs, and elucidate their biological mechanisms of action in order to be potentially used as functional foods or even therapeutics for the prevention or treatment of chronic diseases.

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Isolasi dan identifikasi kapang Rhizopus pada tempe gude (Cajanus cajan L.)

Savana Cendana ◽

10.32938/sc.v3i04.487 ◽

2018 ◽

Vol 3 (04) ◽

pp. 67-68

Author(s):

Yuni Sine ◽

Endang S. Soetarto

Keyword(s):

Cajanus Cajan ◽

Rhizopus Oligosporus ◽

Rhizopus Sp

Penelitian yang telah dilakukan ini bertujuan untuk mengisolasi kapang Rhizopus pada tempe gude, seperti diketahui bahwa Rhizopus adalah kapang yang sangat penting dalam proses fermentasi tempe. Penelitian ini diawali dengan pembuatan tempe menggunakan biji gude sebagai substrat, yang diinokulasi dengan inokulum tradisional (usar), diinkubasi pada temperatur kamar sampai menjadi tempe (48-72 jam). Kapang tempe gude diisolasi dan diidentifikasi dengan menggunakan metode pengenceran berseri dan spread plate. Hasil penelitian menunjukkan bahwa biji gude sebagai substrat pertumbuhan Rhizopus sp. Kapang tempe gude didominasi oleh kapang berwarna putih keabu-abuan dan putih abu-abu kecoklatan yang diidentifikasi mirip dengan Rhizopus oligosporus.

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Antibacterial Isoquinoline Alkaloids from the Fungus Penicillium Spathulatum Em19

Molecules ◽

10.3390/molecules24244616 ◽

2019 ◽

Vol 24 (24) ◽

pp. 4616 ◽

Cited By ~ 2

Author(s):

Christina Nord ◽

Jolanta J. Levenfors ◽

Joakim Bjerketorp ◽

Christer Sahlberg ◽

Bengt Guss ◽

...

Keyword(s):

Enterobacter Cloacae ◽

Klebsiella Pneumonia ◽

Enzyme Complex ◽

Isoquinoline Alkaloids ◽

Stable Isotope Labelling ◽

Isotope Labelling ◽

Minimal Inhibitory Concentrations ◽

Huh7 Cells ◽

New Compounds ◽

And Staphylococcus Aureus

In the search for new microbial antibacterial secondary metabolites, two new compounds (1 and 2) were isolated from culture broths of Penicillium spathulatum Em19. Structure determination by nuclear magnetic resonance and mass spectrometry identified the compounds as 6,7-dihydroxy-5,10-dihydropyrrolo[1,2-b]isoquinoline-3-carboxylic acid (1, spathullin A) and 5,10-dihydropyrrolo[1,2-b]isoquinoline-6,7-diol (2, spathullin B). The two compounds displayed activity against both Gram-negative and -positive bacteria, including Escherichia coli, Acinetobacter baumannii, Enterobacter cloacae, Klebsiella pneumonia, Pseudomonas aeruginosa, and Staphylococcus aureus. Compound 2 was more potent than 1 against all tested pathogens, with minimal inhibitory concentrations down to 1 µg/mL (5 µM) against S. aureus, but 2 was also more cytotoxic than 1 (50% inhibitory concentrations 112 and 11 µM for compounds 1 and 2, respectively, towards Huh7 cells). Based on stable isotope labelling experiments and a literature comparison, the biosynthesis of 1 was suggested to proceed from cysteine, tyrosine and methionine via a non-ribosomal peptides synthase like enzyme complex, whereas compound 2 was formed spontaneously from 1 by decarboxylation. Compound 1 was also easily oxidized to the 1,2-benzoquinone 3. Due to the instability of compound 1 and the toxicity of 2, the compounds are of low interest as possible future antibacterial drugs.

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Bioactive Peptides from Dairy and Other Fermented Food Source for Disease Mitigation

Bioactive Peptides ◽

10.1201/9781003052777-7 ◽

2021 ◽

pp. 111-132

Author(s):

Raghunandan Yendapally ◽

Sushma Ramsinghani

Keyword(s):

Food Source ◽

Bioactive Peptides ◽

Fermented Food

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Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food

Food Research International ◽

10.1016/j.foodres.2003.09.010 ◽

2004 ◽

Vol 37 (2) ◽

pp. 123-131 ◽

Cited By ~ 229

Author(s):

Bernard F. Gibbs ◽

Alexandre Zougman ◽

Robert Masse ◽

Catherine Mulligan

Keyword(s):

Bioactive Peptides ◽

Fermented Food

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Several Functions of Rhizopus sp on Increasing Nutritional Value of Feed Ingredient

Indonesian Bulletin of Animal and Veterinary Sciences ◽

10.14334/wartazoa.v27i2.1181 ◽

2018 ◽

Vol 27 (2) ◽

pp. 81 ◽

Cited By ~ 1

Author(s):

Dwi Endrawati ◽

Eni Kusumaningtyas

Keyword(s):

Nutritional Value ◽

Pathogenic Bacteria ◽

Fermented Food ◽

The Body ◽

Feed Additive ◽

Feed Ingredient ◽

Mineral Absorption ◽

Food Research ◽

Fermented Feed ◽

Rhizopus Sp

Rhizopus sp is a type of fungi which easily grow in the soil, fruit, vegetables and fermented food. This paper describes some functions of Rhizopus sp on increasing nutritional value of feed ingredient and possibility of its application in Indonesia. Rhizopus mold has been known in Indonesia especially for tempe production for food. Research about Rhizopus sp gives knowledge for utilizing Rhizopus sp for other functions. Rhizopus sp is able to inhibit the growth of toxigenic fungus, Aspergillus flavus and to degrade aflatoxin. Rhizopus sp also produces compounds which are able to inhibit pathogenic bacteria and acts as antioxidant. Rhizopus sp absorbs some minerals and changes them to become organic minerals hence it increases mineral absorption by the body. Utilization of feed fermented by Rhizopus sp in livestock showed better result compared to non fermented feed. Rhizopus sp is also very potential to be applied as feed additive for livestock.

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