PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS

Syahrizal Nasution, Didah Nur Faridah, Eni Kusumaningtyas, Zakiah Wulandari, Harsi Dewantari Kusumaningrum

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.


Keywords


SDS-PAGE, Lisozim, Telur Ayam Lokal, Aktivitas Enzimatis, Micrococcus lysodeikticus

Full Text:

PDF

References


Alleoni, A.C.C. (2006). Albumen proteion and fungtional properties of gelatin and foaming. Sce. Agrc., 63(3), 291-298.

Aminlari, L., & Hashemi, M.M. (2014). Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods. Journal of Food Science, 1077-1090. doi:10.1111/17503841.12460

Asmaa, Fayed, M.S., Hala, Ali, & Yassin, A. (2017). Use of lysozyme to control Staphylococcus aureus and its effect on shelf life of chilled chicken fillet. Animal Health Research Journal, 5(4), 146-152.

[BPPP] Badan Penelitian dan Pengembangan Pertanian. (2017). Ayam Lokal Pedaging Unggul (SenSi-1 Agrinak). http://www.litbang.pertanian.go.id/press/one/56/pdf/SenSi%201%20Agrinak.pdf. Tanggal akses: 17/08/2018

Callewaert, L., Herreweghe, J.M.V., Vanderkelen, L., Leysen, S., Voet, A., & Michiels, C.W. (2012). Guards of the great wall: bacterial lysozyme inhibitors. Trends in Microbiology, 20(10), 501-510. doi:10.1007/s12038-010-0015-5

Carrillo, W. & Ramos, M. (2018). Identification of antimicrobial peptides of native and heated hydrolysates from hen egg white lysozyme. J. Med. Food,1-12. doi:10.1089/jmf.2017.0132

Carrillo, W., Lucio, A., Gaibor, J., Morales, D., & Vasquez, G. (2018). Isolation of Antibacterial Hydrolysates from hen egg white lysozyme and identification of antibacterial peptides. J. Med. Food, 1-11. doi:10.1089/jmf.2017. 0134

Carrillo, W., Tubon, J., & Vilcacundo, R. (2016). Isolation of hen egg white lysozyme by cation exchange chromatography, analysis of its digestibility and evaluation of the inhibition lipid peroxidation in the zebrafish model. Asian J. Pharm. Clin. Res., 9(3), 345-349.

Carrillo, W., García-Ruiz, A., Recio, I., & Moreno-Arribas, M.V. (2014). Antibacterial activity of hen egg white lysozyme modified by heat and enzymatic treatments against oenological lactic acid bacteria and acetic acid bacteria. J. Food Prot., 77(10), 1732-1739. doi:10.4315/0362-028X.JFP-14-009

Cegielska-Radziejewska, R., Lesnierowski, G., & Kijowski, J. (2008). Properties and aplication of egg white lysozyme and its modified preparations-a review. Pol. J. Food Nutr. Sci., 58(1), 5-10.

[DJPKH] Direktorat Jendral Peternakan dan Kesehatan Hewan. (2017). Produksi telur ayam ras petelur menurut provinsi 2013-2017. http://www.pertanian.go.id/ap_pages/mod /datanak. Tanggal akses: 12/12/2017

Gyawali, R & Ibrahim, S.A. (2014). Natural products as antimicrobial agents. Food Control, 46, 412-429. doi.org/10.1016/j.foodcont.2014.05.047.

Herath, A.H.M.E.I, Priyanath, J.J.M., Ahn, D.U., & Abeyrathne, E.D.N.S. (2015). Use of lysozyme from chicken egg white as a nitrite replacer in an itlian-type chichken sausage. Fungtional Foods in Health and Disease, 5(9), 320-330.

Hidayat, C. & Sopiyana, S. (2013). Potensi ayam sentul sebagai plasma nutfah asli Ciamis Jawa Barat. Wartazoa, 20(40), 190-205.

Hughey, V.L. & Johnson, E.A. (1987). Antimicrobial Activity of lysozyme against bacteria involved in food spoilage and foodborne desease. Applied and Enviromental Microbiology, 53(9), 2165-2170.

[KMP] Keputusan Menteri Pertanian. (2013). Penetapan rumpun ayam Sentul. 698/Kpts/PD.410/2/2013.http://www.pertanian.go.id/assets/upload/doc/surat%20keputusan%20MENTAN%202013.pdf. Tanggal akses: 12/12/2017

Kijowski, J., Marciszewska, C., & Cegielska-Radziejewska, R. (2002). Quality and microbiological stability of chilled chicken legs treated with lysozyme. Journal of Food and Nutrition Sciences, 11(52), 47-54. doi:10.2478/bvip-2013-0015

Kopec, W., Skiba, T., Korzeniowska, M., Bobak, L., & Trszka, T. (2005). Activity of protease inhibitors and lysozyme of hens egg depending on feed modification and egg storage. Pol. J. Food Nutr. Sci., 14(55), 79-83

Lesnierowski, G. & Stangierski, J. (2018). What's new in chicken egg research and technology for human health promotion?-A review. Trends in Food Science & Technology, 71, 46-51. doi.org/10.1016/j.tifs.2017.10.022

Lesnierowski, G., Cegielska-Radziejewska, R., & Kijowski, J. (2004). Thermally and chemical-thermillay modified lysozyme and its bacteriostatic activity. World’s Poultry Science Journal 60, 303-310. doi:10.1079/WPS200318

Lesnierowski, G., Cegielska-Radziejewska, R., & Kijowski, J. (2001). Antibacterial activity of thermally medified lysozyme. Elec. J. of Pol. Agr. Universities, 4(2), 1-9. http://www.ejpau.media.pl/volume4/issue2/food/art-17.html

Mine, Y., Ma, F., & Lauriau, S. (2004). Antimicrobial peptides released by enzymatic hydrolysis of hen egg white lysozyme. Journal of Agricultural and Food Chemistry, 52, 1088–1094. doi:10.1021/jf0345752

Nasution, S. (2019). Peningkatan aktivitas antibakteri lisozim putih telur ayam sentul. Tesis Magister. Ilmu Pangan. Fakultas Teknologi Pertanian. Bogor. IPB University

Nasution, S., Kusumaningtyas, E., Faridah, D.N., Kusumaningrum, H.D. (2019). Lisozim dari putih telur ayam sebagai agen antibakterial. Wartazoa, 28(4), 175-188.

Nasution, S., Faridah, D.N., Kusumaningtyas, E., Wulandari, Z., Kusumaningrum, H.D. (2020). Antibacterial activity and RP-HPLC characteristic of lysozyme from local chicken egg white after modification treatments. Sitanggang, A.B, & Nuraida L. Facing Future Chalanges: Sustainable Food Safety, Quality, and Nutrition. pp. 84-88. 2nd SEAFAST International Seminar, Bogor: Scitepress digital library.

Nataamijaya, A.G. (2010). Pengembangan potensi ayam lokal untuk menunjang peningkatan kesejahteraan petani. Jurnal Litbang Pertanian, 29(4), 131-138.

Priyadarshini, S., & Kansal, V.K. (2002). Lysozyme activity in buffalo milk:efect of lactation period, parity, mastitis, season in India, ph and milk processing heat treatment. Asian-Aust. J. Anim., 5(6), 895-899.

Rawdkuen, S., Suthiluk, P., Kamhangwong, D., & Banjakul, S. (2012). Antimicrobial activity of some potential active compounds against food spoilage microorganisms. African Journal of Biotechnology, 11(74), 13914-13921. doi:10.5897/AJB12.1400

Susanto, E. (2012). Kajian ekstraksi lisozim putih telur dengan menggunakan mika. Jurnal Ternak, 3:2, 19-24.

Trziszka, T., Dobrzanski, Z., Skiba, T., & Kopec, W. (2007). Effects of breeding and housing systems of layers on egg quality and the activity of cystatin and lysozyme. Pol. J. Food Nutr. Sci., 57(4), 583-586.

Wulandari, Z., Fardiaz, D., Budiman, C., Suryati, T., & Herawati, D. (2015). Purification of egg white lysozyme from indonesian kampung chicken dan ducks. Media Peternakan, 38(1), 18-26. doi.org/10.5398/medpet.2015.38.1.18

Valdes, A., Ramos, M., Beltrán, A., Jiménez, A., & Garrigós, M.C. (2017). State of the art of antimicrobial edible coatings for food packaging applications. Coatings, 7(56),1-23. doi:10.3390/coatings7040056

Vilcacundo, R., Mendez, P., Reyes, W., Romero, H., Pinto, A., Carrillo, W. (2018). Antibacterial activity of he egg white lysozyme denaturated by thermal and chemical treatments. Scientia Pharmaceutica, 86(48), 1-17. doi:10.3390/sciphar m86040048.




DOI: http://dx.doi.org/10.21776/ub.jpa.2021.009.01.7

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Jurnal Pangan dan Agroindustri

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.