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Potential of Lactic Acid Bacteria Isolated from Dangke and Indonesian Beef as Hypocholesterolaemic Agent
Full text linkLactobacillus fermentum strains were successfully isolated from dangke which was a fresh cheese-like product originating from Enrekang, South Sulawesi Province, Indonesia. In addition, Lactobacillus plantarum and Lactobacillus acidophillus were isolated from beef. This study aimed to investigate the ability of those 8 LAB strains from dangke and beef in lowering cholesterol level by using in vitro study. Strain of Lactic acid bacteria used were L. fermentum strains (A323L, B111K, B323K, C113L, C212L), L. plantarum strains (IIA-1A5 and IIA-2C12), and L. acidophillus IIA-2B4. Variables observed were identification of Bile Salt Hydrolase (BSH) gene by Polymerase Chain Reaction (PCR), BSH activity and cholesterol assimilation. Phylogenetic tree indicated homology of L. plantarum IIA-IA5 was 98% to BSH gene of L. plantarum Lp529 with access code of FJ439771 and FJ439775 obtained from GenBank. The results demonstrated that eight strains of LAB isolated from dangke and beef that potentially showed cholesterol-lowering effects were L. fermentum B111K and L. plantarum IIA-1A5. L. fermentum B111K was able to assimilate cholesterol by 4.10% with assimilated cholesterol of 0.13 mg in 1010 cells. In addition, L. plantarum IIA-1A5 had BSH gene and BSH activity, as well as the ability to assimilate cholesterol by 8.10% with assimilated cholesterol of 0.06 mg in 1010 cells. It is concluded that L. fermentum B111K and L. plantarum IIA-1A5 were strains that showed cholesterol-lowering effects
Isolation and Characterisation of Sulphur Oxidizing Bacteria Isolated from Hot Spring in Malaysia for Biological Deodorisation of Hydrogen Sulphide in Chicken Manure
Full text linkIn this study, the isolation of sulphur oxidising bacteria (SOB) from hot spring in Malaysia was carried out in an enrichment culture using sodium thiosulphate as a sole energy and CO2 as a sole carbon source. A total number of 80 SOB isolates were obtained from the agar plate and considered as positive SOB due to their abilities using thiosulphate for growth. All the isolates were initially screened for their fast growths in liquid medium and 13 isolates were selected for another screening process. Three SOB isolates namely isolate AH18, AH25, and AH28 were selected based on their abilities to grow faster, produce the highest sulphate ion and reducing the pH in the growth medium. The cells were Gram-negative and short rod-shaped. The effects of various variables including temperature (25-45 °C), pH (4-9), sodium thiosulphate concentrations (4-100 mM) and metabolic characteristic were evaluated on bacterial growth and their sulphur oxidation activities. The optimum pH of all the potential isolates occurred at pH 8.0. Meanwhile, the optimum temperature for isolate AH18, AH25 and AH28 occurred at 45 °C, 30 °C, and 30-45 °C, respectively. The three isolates were classified as facultative chemolithotroph with the capability of growth in thiosulphate concentration as high as 100 mM. Therefore, given the ability in the oxidation of thiosulphate, temperature and pH adaptabilities, with the metabolic flexibilities of isolates AH18, AH25, and AH28 could be a good H2S biological deodorizing candidate
Physical, Microbial, and Chemical Qualities of Dangke Produced by Different Temperatures and Papain Concentrations
Full text linkDangke, a dairy product of cow or buffalo, is a traditional food of Enrekang, South Sulawesi Province. Addition of papain in dangke preparation is responsible for the formation of solid texture of dangke. This study was aimed to find optimum conditions (temperature and concentration of papain enzyme) and their effects on physical, chemical, microbiological, and hedonic qualities of dangke. This study consisted of two stages: preparation of papain and dangke production with heating temperatures (70, 80, and 90 °C) and papain treatments (0.2%, 0.3%, and 0.4%). The experiment was conducted in a completely randomized design with a 3 x 3 factorial arrangement with three replicates. The first factor was the processing temperature consisted of 3 levels i.e., 70, 80, and 90 °C. The second factor was the papain concentration consisted of 3 levels i.e., 0.2%, 0.3%, and 0.4%. The obtained data were evaluated using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test to observe the significances among treatments. Papain and amino acids were characterized using descriptive methods and organoleptic study was performed by non-parametric test (Kruskal-Wallis). The highest protein concentration was found in commercial papain (Merck, 360.63 mg/100 g), while the protein content of papain used in this study was of 323.21 mg/100g. However, these enzymes had similar molecular weight of 19.17 kDa. The optimum condition of dangke preparation was found at heating temperature of 80 °C and 0.3% of papain concentration, resulting in the most desirable characteristics of dangke in terms of chemical, physical, and microbiological properties as well as hedonic evaluation
Expression and Association of SCD Gene Polymorphisms and Fatty Acid Compositions in Chicken Cross
Full text linkStearoyl-CoA desaturase (SCD) is an integral membrane protein of endoplasmic reticulum (ER) that catalyzes the rate limiting step in the monounsaturated fatty acids from saturated fatty acids. Selection for fatty acids traits based on molecular marker assisted selection is needed to increase a value of chicken meat. This study was designed to analyze expression and associations of SCD gene polymorphisms with fatty acid traits in F2 kampung-broiler chicken cross. A total of 62 F2 kampung-broiler chicken cross (29 males and 33 females) were used in this study. Fatty acid traits were measured at 26 weeks of age. Samples were divided into two groups based on fatty acid traits (the highest and the lowest). Primers in exon 2 region were designed from the genomic chicken sequence. The SNP g.37284A>G was detected and polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method was then used to genotype. The expression of SCD gene was analyzed using quantitative real time PCR (qRT-PCR). The result showed that there were three genotypes (AA, AG, and GG) found in this study. The SCD|AciI polymorphism was significantly associated with palmitoleic acid (C16:1), fatty acids total and saturated fatty acid in 26 weeks old of F2 kampung-broiler chicken cross (P<0.05). The SCD gene was expressed for polyunsaturated fatty acids in liver tissue in two groups of chickens. In conclusion, the SCD gene could be a candidate gene that affects fatty acids traits in F2 kampung-broiler chicken cross
Changes in in Vitro Methane Production and Fatty Acid Profiles in Response to Cakalang Fish Oil Supplementation
Full text linkThis experiment was conducted to determine the effect of cakalang fish oil addition in ruminant feed on in vitro methane production and fatty acid profiles. This experiment consisted of four treatments which were R0 : feed composing of forage and concentrate at a ratio of 60% : 40% without cakalang fish oil (CFO) addition as control feed; R1: R0 added with CFO at 2.5%; R2: R0 added with CFO at 5%, and R3: R0 added with CFO at 7.5%. Fermentation with rumen fluid was done using the Hohenheim Gas Test (HGT); feeds were incubated at 39 oC for 72 hours. At the end of fermentation, samples were obtained and methane production and fatty acid profiles were determined. The experiment was conducted in completely randomised design with four replications. Data were analysed using analysis of variance and differences among treatment means were analysed using Duncan multiple range test. Results showed that CFO supplementation affected (P<0.05) methane production, protozoa numbers and NH3 concentration; whereas the other parameters, i.e. VFA concentration, pH, and microbial protein were not affected. Some fatty acid profiles were influenced by treatments, such as palmitic, stearic, oleic, linoleic, and linolenic (P<0.05), while others, i.e. lauric and miristic were not affected. It is concluded that the best level of CFO supplementation is 5% as this level reduces methane production and increases unsaturated fatty acids without any negative effects on other variables measured
In Vitro Rumen Fermentation Characteristics and Fatty Acid Profiles Added with Calcium Soap of Canola/Flaxseed Oil
Full text linkThis research aimed to assess the effect of adding canola oil and flaxseed oil which were protected with calcium soap (Ca-soap) on the fermentation characteristics, rumen microbial population, and the profile of fatty acids in the rumen during 4 and 8 hours in the in vitro fermentation. The research design used in this study was a completely randomized block design with 3 treatments and 4 replications. The treatments consisted of control ration (Napier grass and concentrate at the ratio of 60 : 40), control + 6% of Ca-soap of canola oil, and control + 6% of Ca-soap of flaxseed oil. Variables observed were pH value, NH3 concentration, volatile fatty acid (VFA), dry matter and organic matter digestibility, and fatty acid profile. The results showed that the addition of Ca-soap of canola or flaxseed oil did not affect the pH value, NH3 concentration, dry matter digestibility, organic matter digestibility, total population of bacteria and protozoa in the rumen. However, the total production of ruminal VFA was increased (P<0.05) with the addition of Ca soap of canola oil/flaxseed oil. The use of Ca-soap of flaxseed oil increased (P<0.05) the content of unsaturated fatty acids in the rumen at 4 h incubation. The addition of Ca-soap of flaxseed oil resulted the lowest (P<0.05) level of unsaturated fatty acids biohydrogenation compared to the other treatments at 4 h incubation. In conclusion, the addition of Ca soap of canola/flaxseed oil could improve VFA total production. Vegetable oils protected using calcium soap could inhibit unsaturated fatty acid biohidrogenation by rumen microbes. Ca-soap of flaxseed oil could survive from rumen biohydrogenation in the rumen better than Ca-soap of canola oil
Supplementation of Zinc and Vitamin E on Apparent Digestibility of Nutrient, Carcass Traits, and Mineral Availability in Broiler Chickens
Full text linkThe purpose of this study was to determine the effect of zinc (Zn) and vitamin E supplementations on apparent nutrient digestibility, carcass traits, and mineral availability of broiler in tropical environment. The experiment was arranged in a 3 x 3 factorial design with 4 replications in each treatment (10 birds each). The dietary treatments were the combination of doses of zinc (A1: 0 ppm, A2: 40 ppm, A3: 80 ppm) and vitamin E (B1: 0 ppm, B2: 125 ppm, B3: 250 ppm) supplementations. The variables observed were apparent nutrient digestibilities (apparent crude protein digestibility and apparent ether extract digestibility), carcass traits (final weight, the percentage of carcass weight, breast weight, thigh weight, wings weight, and back weight), meat bone ratio and mineral availability in the tibia (calcium [Ca], phosphorus [P], and zinc [Zn]). The results showed that apparent nutrient digestibility, carcass traits (the percentages of carcass, breast, thighs, wings, and back), meat bone ratio were not significantly influenced by the supplementation of zinc or vitamin E. The supplementation of 80 ppm of Zn and 0 ppm of vitamin E significantly (P<0.05) increased final weight of broiler. Supplementation of zinc alone and vitamin E alone in the diet significantly (P<0.05) increased calcium content of the tibia. In conclusion, supplementation of 80 ppm of Zn increased calcium content compared to control, but did not affect final weight and ether-extract digestibility. Supplementation of vitamin E at a dose of 125 ppm could increase calcium content of the tibia compared to control