PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN. (Indonesian)

Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin. (English)

Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. This research was aimed to assess the ability of soymilk, fermented soymilk products and fermented soymilk products combined with enzymatic hydrolysis to bind bile salts. The stability of the binding against hydrolysis by digestive enzymes (pepsin and pancreatin) was also evaluated. Fermented soybean products inoculated with isolates of L. plantarum 1 R.11.1.2 was be able to bind 1.40 μmol/100 mg protein (62.26%) of natrium taurocholate. This binding ability is slightly higher than that of soymilk to natrium taurocholate, i.e.1.33 μmol/100 mg protein (59.04%). Addition of a protease enzyme specific to hydrophobic amino acid (thermolysin) on fermented soymilk products was able to enhance the ability of bind natrium taurocholate. Enzymatic hydrolysis products having a molecular weight of <7 kDa could bind 1.51 μmol/100 mg protein natrium taurocholate (67.4%). There was a significant increase in the binding, i.e. 7.9% by the fermented products or an increase of 13.5% from soymilk. Meanwhile peptides measuring ≥7 kDa showed no binding ability against natrium taurocholate. [ABSTRACT FROM AUTHOR]

Produk olahan kedelai terutama produk fermentasi mempunyai efek menguntungkan bagi kesehatan diantaranya dapat menurunkan level kolesterol plasma (bersifat hipokolesterolemik). Salah satu mekanisme hipokolesterolemik adalah melalui pengikatan garam empedu. Tujuan penelitian adalah untuk mengkaji kemampuan susu kedelai, produk fermentasi susu kedelai dan produk fermentasi susu kedelai yang dikombinasikan dengan hidrolisa enzimatis dalam mengikat garam empedu serta mengkaji stabilitas pengikatan garam empedu terhadap hidrolisa oleh enzim pencernaan (pepsin dan pankreatin). Garam empedu yang terikat diukur dengan menggunakan Total Bile Acid Binding Kit. Produk fermentasi susu kedelai yang diinokulasi dengan isolat L. plantarum 1 R.11.1.2 mampu mengikat natrium taurokolat sebesar 1.40 μmol/100 mg protein (62.26%). Angka ini sedikit lebih tinggi dibandingkan dengan kemampuan susu kedelai dalam mengikat natrium taurokolat 1.33 μmol/100 mg protein (59.04%). Penambahan enzim protease spesifik asam amino hidrofobik (thermolysin) pada produk fermentasi susu kedelai dapat meningkatkan kemampuan dalam mengikat natrium tauroklat. Produk hidrolisa enzimatis yang mempunyai berat molekul <7 kDa mampu mengikat natrium taurokolat sebesar 1.51 μmol/100 mg protein (67.4%). Terjadi peningkatan pengikatan yang signifikan yakni sebesar 7.9% dari produk fermentasi atau meningkat 13.5% dari susu kedelai, sedangkan peptida yang berukuran ≥7 kDa tidak menunjukkan peningkatan pengikatan terhadap natrium taurokolat. [ABSTRACT FROM AUTHOR]

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