Protein dan Asam Amino pada Edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima
Article Sidebar
Accepted
12 November 2021
Published
20 December 2021
Keywords:
-
amino acids, edible macroalgae, protein, amino acid, edible macroalga, protein
Abstract
Seaweed or macroalgae have been used by the food industry for a long time because of the components they contain such as alginate, carrageenan, and agar. In addition, seaweed contains nutrients and other bioactive components which makes seaweed a functional food. Information about its protein content and amino acid diversity is important to maximize seaweed’s potential. This study aimed to determine the protein content and amino acid profile of S. aquifolium, U. lactuca, and G. longissima. Protein was extracted using 0.4 M NaOH solvent and ultrasonication for 5 minutes with an amplitude of 70% and analyzed with the Bradford method. The amino acid composition was analyzed using ultra performance liquid chromatography. S. aquifolium had the highest protein content (4.17%) and 16 types of amino acids, which consist of 10 essential amino acids (AAEs) and 6 non-essential amino acids (AANEs). U. lactuca had 9 AAEs and 6 AANEs, while G. longissima had 8 types of AAEs and 6 types of AANEs. Glutamic acid was the highest amino acid in S. aquifolium (400.27±62.27 mg/kg), while aspartic acid was the highest in U. lactuca (274.60±50.14 mg/kg) and G. longissima (435.57±25.81mg/kg). Edible macroalgae contain protein and many types of amino acids, and some have higher concentrations than similar macroalgae protein sources from other water areas. The amino acids possessed by these three macroalgae have the potential to be further developed into plant-based food products with umami flavor and taste characteristics, such as vegetables, spices, or any processed food products.
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Manteu SH, Nurjanah, Nurhayati T. 2018. Karakteristik rumput laut cokelat (Sargassum policystum dan Padina minor) dari perairan Pohuwato Provinsi Gorontalo. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(3): 396–405.
Mao X, Zeng X, Qiao S, Wu G, Li D. 2011. Specific roles of threonine in intestinal mucosal integrity and barrier function. Frontiers in Bioscience (Elite edition). 3(4): 1192-200.
Matsui R, Honda R, Kanome M, Hagiwara A, Matsuda Y, Togitani T, Ikemoto N, Terashima M. 2018. Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains. Food Chemistry. 245: 750–755.
McAllan L, Cotter PD, Roche HM, Korpela R, Nilaweera KN. 2013. Impact of leucine on energy balance. Journal of Physiology and Biochemistry. 69(1): 155–163.
Mišurcová L, Buňka F, Ambrožová JV, Machů L, Samek D, Kráčmar S. 2014. Amino acid composition of algal products and its contribution to RDI. Food chemistry. 151:120–125.
Sulaiman MR, Fisal A, Azwan A, Chye FY, Matanjun P. 2015. Crude proteins, total soluble proteins, total phenolic contents and SDS-PAGE profile of fifteen varieties of seaweed from Semporna, Sabah, Malaysia. International Food Research Journal. 22(4): 1483–1493.
Morris CR, Hamilton-Reeves J, Martindale RG, Sarav M, Ochoa Gautier JB. 2017. Acquired amino acid deficiencies: a focus on arginine and glutamine. Nutrition in Clinical Practice. 32:30S-47S.
Nufus C, Nurjanah, Abdullah A. 2017. Karakteristik rumput laut hijau dari Perairan Kepulauan Seribu dan Sekotong Nusa Tenggara Barat sebagai antioksidan. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 620–632.
Pangestuti R, Kim S. 2015. Seaweed proteins, peptides, and amino acids. Di dalam: Seaweed Sustainability. San Diego (US): Academic Press.
Peng Y, Xie E, Zheng K, Fredimoses M, Yang X, Zhou X, Liu Y. 2013. Nutritional and chemical composition and antiviral activity of cultivated seaweed Sargassum naozhouense. Marine Drugs. 11(1): 20–32.
Pratama RI, Rostini I, Rochima E. 2018. Profil asam amino, asam lemak dan komponen volatil ikan gurame segar (Osphronemus gouramy) dan kukus. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(2): 218-231.
Purwaningsih S, Deskawati E. 2020. Karakteristik dan aktivitas antioksidan rumput aut Gracilaria sp. asal Banten.Jurnal Pengolahan Hasil Perikanan Indonesia. 23(3):503-512 .
Purwaningsih S, Salamah E, Apriyana GP. 2013. Profil protein dan asam amino keong ipong-ipong (Fasciolaria salmo) pada pengolahan yang berbeda. Jurnal Gizi dan Pangan. 8(1): 77-82.
Rasyid A, Ardiansyah A, Pangestuti R. 2019. Nutrient composition of dried seaweed Gracilaria gracilis. ILMU KELAUTAN: Indonesian Journal of Marine Sciences. 24(1): 1-6.
Ripps H, Shen W. (2012). taurine: A “very essential” amino acid. Molecular vision. 18: 2673–2686.
Seca AM, Pinto D. 2018. Overview on the antihypertensive and anti-obesity effects of secondary metabolites from seaweeds. Marine Drugs.16 (7): 237
Sena CM, Pereira AM, Seiça R. 2013. Endothelial dysfunction-a major mediator of diabetic vascular disease. Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease.1832(12): 2216–2231.
Shu X, Kang K, Zhong JS, Zhang Y, Hu H, Zhang D. 2014. Meta-analysis of branched chain amino acid-enriched nutrition to improve hepatic function in patients undergoing hepatic operation. Chinese Journal of Hepatology. 22(1): 43-47.
Song J, Liu C, Li D, Gu Z. 2013. Evaluation of sugar, free amino acid, and organic acid compositions of different varieties of vegetable soybean (Glycine max [L.] Merr). Industrial Crops and Products. 50: 743–749.
Theis N, Brown MA, Wood P, Waldron M. 2021. Leucine supplementation increases muscle strength and volume, reduces inflammation, and affects wellbeing in adults and adolescents with cerebral palsy. The Journal of Nutrition.151(1): 59–64.
Utari DM, Rimbawan R, Riyadi H, Muhilal M, Purwantyastuti P. 2011. Potensi asam amino pada tempe untuk memperbaiki profil lipid dan diabetes mellitus. Jurnal Kesehatan Masyarakat (National Public Health Journal).5(4): 166-170.
Vieira EF, Soares C, Machado S, Correia M, Ramalhosa MJ, Oliva-Teles MT, Delerue-Matos C. 2018. Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile. Food Chemistry. 269: 264–275.
Wamiti J, Kogi-makau W, Ngala S, Onyango FE. 2018. Effectiveness of leucine supplementation in the management of moderate wasting in children. SM Journal of Food and Nutritional Disorders. 4(1):1023.
Water . 2012. Acquity UPLC H-Class and H-C lass Bio Amino Acid Analysis System Guide. Waters Corporation, Revision C
Yaich H, Garna H, Besbes S, Paquot M, Blecker C, Attia H. 2011. Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food chemistry. 128(4): 895–901.
Yang QQ, Zhang CQ, Chan ML, Zhao DS, Chen JZ, Wang Q, Liu QQ. 2016. Biofortification of rice with the essential amino acid lysine: molecular characterization, nutritional evaluation, and field performance. Journal of Experimental Botany. 67(14): 4285–4296.
AfifudinI K, Suseno SH, Jacoeb AM. 2014. Profil asam lemak dan asam amino gonad bulu babi. Jurnal Pengolahan Hasil Perikanan Indonesia.17(1): 60–70.
Bradford NA. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.Analytical Biochemistry. 72: 248-254.
Cavuoto P, Fenech MF. 2012. A review of methionine dependency and the role of methionine restriction in cancer growth control and life-span extension. Cancer treatment reviews. 38(6):726–736.
Chan PT, Matanjun P. 2016. Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii. Food Chemistry. 221:302-310.
Chasanah E, Nurilmala M, Purnamasari AR, Fithriani D. 2015. Komposisi kimia, kadar albumin dan bioaktivitas ekstrak protein ikan gabus (Channa striata) alam dan hasil budidaya. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 10(2): 123-132.
Cofrades S, Benedi J, Garcimartin A, Sanchez-Muniz F, Jimenez-Colmenero F. 2017. A comprehensive approach to formulation of seaweed enriched meat product: From technological development to assessment of healthy properties. Food research international. 99: 1084-1094.
Corleto K A, Singh J, Jayaprakasha GK, Patil BS. 2019. A sensitive HPLC-FLD method combined with multivariate analysis for the determination of amino acids in L-citrulline rich vegetables. Journal of Food and Drug Analysis. 27(3): 717–728.
Debbarma J,Rao BM, Murthy LN, Mathew S, Venkateshwarlu G, Ravishankar CN. 2016. Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp. Indian Journal of Fisheries. 63(3): 81–87.
Diachanty S, Nurjanah, Abdullah A. 2017. Aktivitas antioksidan berbagai jenis rumput laut cokelat dari perairan Kepulauan Seribu. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(2): 305–318.
Ma’ruf WF, Ibrahim R, Dewi EN, Susanto E, Amalia U. 2013. Profil rumput laut Caulerpa racemosa dan Gracilaria verrucosa sebagai edible food (Caulerpa racemosa and Gracilaria verrucosa profile as edible foods). SAINTEK PERIKANAN: Indonesian Journal of Fisheres Science and Technology. 9(1):68-74.
Gazali M,Nurjanah N, Zamani NP. 2018. Eksplorasi senyawa bioaktif alga cokelat Sargassum sp. Agardh sebagai antioksidan dari Pesisir Barat Aceh. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(1):167-187.
Hardouin K, Burlot AS, Umami A, Tanniou A, Stiger-Pouvreau V, Widowati I, Bedoux G, Bourgougnon N. 2014. Biochemical and antiviral activities of enzymatic hydrolysates from different invasive French seaweeds. Journal of Applied Phycology. 26(2): 1029–1042.
Harnedy PA, Fitz Gerald RJ. 2011. Bioactive proteins, peptides, and amino acids from macroalgae. Journal of Phycology. 47(2): 218-232.
Hegdekar N, Lipinski MM, Sarkar C. 2021. N-Acetyl-l-leucine improves functional recovery and attenuates cortical cell death and neuroinflammation after traumatic brain injury in mice. Scientific Reports. 11(1): 1–13.
Jacoeb AM, Asnita L, Lingga B. 2012. Karakteristik protein dan asam amino daging rajungan (Portunus pelagicus) akibat pengukusan. Jurnal Pengolahan Hasil Perikanan Indonesia. 15(2): 156-163.
Jiang WD, Qu B, Feng L, Jiang J, Kuang SY, Wu P, Tang L, Tang WN, Zhang YA, Zhou XO, Liu Y. 2016. Histidine prevents Cu-induced oxidative stress and the associated decreases in mRNA from encoding tight junction proteins in the intestine of grass carp (Ctenopharyngodon idella). PLoS One. 11(6): 1–19.
Kadam SU, Álvarez C, Tiwari BK, O’Donnell CP. 2015. Extraction of biomolecules from seaweeds. Di dalam: Seaweed Sustainability. San Diego (US): Academic Press.
Kazir M, Abuhassira Y, Robin A, Nahor O, Luo J, Israel A, Golberg A, Livney YD. 2018. Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates. Food Hydrocolloids. 87: 194-203.
Kim DH, Kim SH, Jeong WS, Lee HY. 2013. Effect of BCAA intake during endurance exercises on fatigue substances, muscle damage substances, and energy metabolism substances. Journal of Exercise Nutrition and Biochemistry.17(4):169-180.
Kopec W, Jamroz D, Wiliczkiewicz A, Biazik E, Pudlo A, Korzeniowska M, Skiba T. 2020. Antioxidative characteristics of chicken breast meat and blood after diet supplementation with carnosine, L-histidine, and β-alanine. Antioxidants. 9(11): 1093.
Lumbessy SY, Andayani S, Nursyam H, Firdaus M. 2019. Biochemical study of amino acid profile of Kappaphycus alvarezii and Gracilaria salicornia seaweeds from Gerupuk Waters, West Nusa Tenggara (NTB). EurAsian Journal of BioSciences. 13(1): 303–307.
Manteu SH, Nurjanah, Nurhayati T. 2018. Karakteristik rumput laut cokelat (Sargassum policystum dan Padina minor) dari perairan Pohuwato Provinsi Gorontalo. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(3): 396–405.
Mao X, Zeng X, Qiao S, Wu G, Li D. 2011. Specific roles of threonine in intestinal mucosal integrity and barrier function. Frontiers in Bioscience (Elite edition). 3(4): 1192-200.
Matsui R, Honda R, Kanome M, Hagiwara A, Matsuda Y, Togitani T, Ikemoto N, Terashima M. 2018. Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains. Food Chemistry. 245: 750–755.
McAllan L, Cotter PD, Roche HM, Korpela R, Nilaweera KN. 2013. Impact of leucine on energy balance. Journal of Physiology and Biochemistry. 69(1): 155–163.
Mišurcová L, Buňka F, Ambrožová JV, Machů L, Samek D, Kráčmar S. 2014. Amino acid composition of algal products and its contribution to RDI. Food chemistry. 151:120–125.
Sulaiman MR, Fisal A, Azwan A, Chye FY, Matanjun P. 2015. Crude proteins, total soluble proteins, total phenolic contents and SDS-PAGE profile of fifteen varieties of seaweed from Semporna, Sabah, Malaysia. International Food Research Journal. 22(4): 1483–1493.
Morris CR, Hamilton-Reeves J, Martindale RG, Sarav M, Ochoa Gautier JB. 2017. Acquired amino acid deficiencies: a focus on arginine and glutamine. Nutrition in Clinical Practice. 32:30S-47S.
Nufus C, Nurjanah, Abdullah A. 2017. Karakteristik rumput laut hijau dari Perairan Kepulauan Seribu dan Sekotong Nusa Tenggara Barat sebagai antioksidan. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 620–632.
Pangestuti R, Kim S. 2015. Seaweed proteins, peptides, and amino acids. Di dalam: Seaweed Sustainability. San Diego (US): Academic Press.
Peng Y, Xie E, Zheng K, Fredimoses M, Yang X, Zhou X, Liu Y. 2013. Nutritional and chemical composition and antiviral activity of cultivated seaweed Sargassum naozhouense. Marine Drugs. 11(1): 20–32.
Pratama RI, Rostini I, Rochima E. 2018. Profil asam amino, asam lemak dan komponen volatil ikan gurame segar (Osphronemus gouramy) dan kukus. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(2): 218-231.
Purwaningsih S, Deskawati E. 2020. Karakteristik dan aktivitas antioksidan rumput aut Gracilaria sp. asal Banten.Jurnal Pengolahan Hasil Perikanan Indonesia. 23(3):503-512 .
Purwaningsih S, Salamah E, Apriyana GP. 2013. Profil protein dan asam amino keong ipong-ipong (Fasciolaria salmo) pada pengolahan yang berbeda. Jurnal Gizi dan Pangan. 8(1): 77-82.
Rasyid A, Ardiansyah A, Pangestuti R. 2019. Nutrient composition of dried seaweed Gracilaria gracilis. ILMU KELAUTAN: Indonesian Journal of Marine Sciences. 24(1): 1-6.
Ripps H, Shen W. (2012). taurine: A “very essential” amino acid. Molecular vision. 18: 2673–2686.
Seca AM, Pinto D. 2018. Overview on the antihypertensive and anti-obesity effects of secondary metabolites from seaweeds. Marine Drugs.16 (7): 237
Sena CM, Pereira AM, Seiça R. 2013. Endothelial dysfunction-a major mediator of diabetic vascular disease. Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease.1832(12): 2216–2231.
Shu X, Kang K, Zhong JS, Zhang Y, Hu H, Zhang D. 2014. Meta-analysis of branched chain amino acid-enriched nutrition to improve hepatic function in patients undergoing hepatic operation. Chinese Journal of Hepatology. 22(1): 43-47.
Song J, Liu C, Li D, Gu Z. 2013. Evaluation of sugar, free amino acid, and organic acid compositions of different varieties of vegetable soybean (Glycine max [L.] Merr). Industrial Crops and Products. 50: 743–749.
Theis N, Brown MA, Wood P, Waldron M. 2021. Leucine supplementation increases muscle strength and volume, reduces inflammation, and affects wellbeing in adults and adolescents with cerebral palsy. The Journal of Nutrition.151(1): 59–64.
Utari DM, Rimbawan R, Riyadi H, Muhilal M, Purwantyastuti P. 2011. Potensi asam amino pada tempe untuk memperbaiki profil lipid dan diabetes mellitus. Jurnal Kesehatan Masyarakat (National Public Health Journal).5(4): 166-170.
Vieira EF, Soares C, Machado S, Correia M, Ramalhosa MJ, Oliva-Teles MT, Delerue-Matos C. 2018. Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile. Food Chemistry. 269: 264–275.
Wamiti J, Kogi-makau W, Ngala S, Onyango FE. 2018. Effectiveness of leucine supplementation in the management of moderate wasting in children. SM Journal of Food and Nutritional Disorders. 4(1):1023.
Water . 2012. Acquity UPLC H-Class and H-C lass Bio Amino Acid Analysis System Guide. Waters Corporation, Revision C
Yaich H, Garna H, Besbes S, Paquot M, Blecker C, Attia H. 2011. Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food chemistry. 128(4): 895–901.
Yang QQ, Zhang CQ, Chan ML, Zhao DS, Chen JZ, Wang Q, Liu QQ. 2016. Biofortification of rice with the essential amino acid lysine: molecular characterization, nutritional evaluation, and field performance. Journal of Experimental Botany. 67(14): 4285–4296.
Authors
PratiwiA. R., FadlilahI., Kristina AnaningsihV., & MeilianaM. (2021). Protein dan Asam Amino pada Edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima: Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(3), 337-346. https://doi.org/10.17844/jphpi.v24i3.37085
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