Potensi Sinbiotik Makanan Tradisional sebagai Immunostimulan pada Mencit Putih (Mus musculus)

Abstract

Traditional food consisting of palm juice, dadih and tempoyak has a higher nutritional value compared to the original ingredients. The starter that is often used in the manufacture of these fermented products is Lactic Acid Bacteria (LAB), which is a probiotic agent. Probiotics are microorganisms which when administered in sufficient quantities will provide health benefits to the host, one of which is as an immunostimulant. The performance of probiotics as immunostimulants can be increased when combined with prebiotics to form a single product called synbiotics. This study aims to find new LAB strains as probiotic candidates from traditional foods as immunostimulants. Eight bacterial isolates coded NI01, NI02, NI04, DA01 , DA02, TE01, TE02 and TE03 were LAB isolates as probiotic candidates. Four isolates with the codes NI02, NI04, DA01 and TE02 were identified molecularly as Lactiplanbacillus plantarum, Leuconostoc mesenteroides, Lacticaseibacillus paracasei and Lactiplanbacillus plantarum bacteria which were LAB with the highest macrophage phagocytosis activity (NI02= 66%, s= 92%; NI04= 67% , s=95%, DA01= 71%, s=98% and TE02=66%, s=96%). The bacteria Lactocaseibacillus paracasei (DA01) has the best probiotic candidate characteristics as an immunostimulant compared to the three LAB isolates in terms of antagonistic properties with E.coli and S.aureus bacteria, as well as phagocytic activity of macrophages as probiotics and synbiotics. The results of this study confirmed the presence of LAB in sap water Palm sugar, dadih and tempoyak and the possibility of developing BAL strains of probiotic agents as immunostimulants.