Open AccessANTI-ALLERGY POTENTIAL OF PETIS EXTRACT ON IMMUNOGLOBULIN E PRODUCTION BY U266 CELLS
Author(s) -
Rosalind Vivia Tansy,
Agus Budiawan Naro Putra,
Takuya Sugahara
Publication year - 2018
Publication title -
canrea journal
Language(s) - English
Resource type - Journals
ISSN - 2621-9468
DOI - 10.20956/canrea.v1i2.99
Subject(s) - shrimp , immunoglobulin e , food science , allergy , antibody , taste , biology , food allergy , chemistry , microbiology and biotechnology , immunology , ecology
Petis, one of Indonesia’s traditional condiment, is most often made from shrimp and shrimp waste. Thiscondiment becomes popular as a savory flavor additive which is mainly produced in East Java, Indonesia.Despite the unique taste and good nutritional content, any particular study regarding its health benefit inIndonesia has not thoroughly evaluated yet. Therefore, the objective of this research was to explore petispotential towards anti-allergy property in vitro. The potential property was evaluated by determining theconcentration of Immunoglobulin E (IgE) by U266 cells treated with petis extract using ELISA. In result,petis extract could significantly suppressed IgE production up to 2-fold at its highest concentrationcompared to control. Further investigation to extrapolate petis functional bioactive compound wasconducted by treating petis extract with heat and enzyme (proteinase K). Result showed that heat- andenzyme-treated petis extract still have the ability to suppress IgE production by U266 cells. Thus, it couldbe assumed that the functional bioactive compound was a heat-stable non-protein compound. Thesepreliminary findings could conclude that petis extract has a potential anti-allergy property which gives anadded value towards petis product in Indonesia