Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy

Surya Reggie,Nugroho David,Kamal Nurkhalida,Petsong Kantiya 한국식품연구원 2024 Journal of Ethnic Foods Vol.11 No.2

Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made using planktonic shrimp (Acetes indicus) but some regional varieties of terasi include other seafoods, such as fish in their recipes. The present study aimed to explore the cultural and ethnic significance of terasi, investigating the current traditional preparation of terasi, and analyze the characteristics of terasi made from shrimp and fish. The traditional practice of terasi making in Cirebon, its birthplace, often includes the use of anchovy (Engraulidae) as an additional ingredient besides shrimp, as observed among more than 70% of local producers. Therefore, we characterized several aspects of terasi made from shrimp and anchovy (fish) under different proportions. Higher proportion of fish in terasi was associated with darker color due to browning reactions and higher microbial load, particularly proteolytic and lactic acid bacteria. Nutritionally, higher proportion of fish increased the protein content of terasi but decreased its fat content. A series of chemical analyses revealed that the addition of fish in terasi significantly increased protein hydrolysis, lipid peroxidation, and non-enzymatic browning (Maillard) reaction, thus resulting in a significant formation of toxic compounds such as histamine and acrylamide. Interestingly, organoleptic analysis showed that terasi made from an equal proportion of shrimp and fish was preferred by the panelists. Therefore, this study suggested that mixing shrimp and fish could be used as a strategy to increase consumer’s acceptance toward terasi. However, for food safety reasons, some adjustments in the fermentation period should be made in future studies since the addition of fish in terasi would increase microbial activity and accelerate chemical reactions.

Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake

Surya Reggie,Surya Ervan,Nugroho David,Romulo Andreas,Kamal Nurkhalida,Rahayu Winiati Pudji,Benchawattananon Rachadaporn,Jin‑Seok Oh 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.-

Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world’s third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigate the chemopreventive potential of cabbage kimchi against the promotion of colorectal cancer by red meat in vivo using carcinogen-injected rats. Rats were fed by AIN-76 diet enriched in freeze-dried beef sirloin supplemented or not with kimchi powder for 120 days prior to killing. Kimchi supplementation at moderate (5%) and high (10%) concentration significantly suppressed the formation of precancerous lesions in the colon of red meat-fed rats. Using fecal water, the aqueous extract of feces, we found out that kimchi supplementation limited iron-mediated oxidation and reduced lipid peroxidation in the feces of rats. Furthermore, kimchi supplementation reduced the toxicity of fecal water of red meat-fed rats toward human colonic epithelial cells in vitro by suppressing the formation of cellular reactive oxygen species (ROS). The chemopreventive effects of kimchi were associated with the acidification of fecal matrix and increase in fecal lactic acid bacteria (LAB). Gene expression analysis in the colon of rats demonstrated that kimchi supplementation prevented colorectal carcinogenesis by up-regulating the expression of tumor-suppressor genes and antioxidant enzymes, as well as by down-regulating the expression of proinflammatory proteins. Taken together, our findings suggested that kimchi consumption is correlated with lower promotion of colorectal cancer associated with red meat intake.

Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake

Surya Reggie,Surya Ervan,Nugroho David,Romulo Andreas,Kamal Nurkhalida,Rahayu Winiati Pudji,Benchawattananon Rachadaporn,Jin‑Seok Oh 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.10

Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world’s third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigate the chemopreventive potential of cabbage kimchi against the promotion of colorectal cancer by red meat in vivo using carcinogen-injected rats. Rats were fed by AIN-76 diet enriched in freeze-dried beef sirloin supplemented or not with kimchi powder for 120 days prior to killing. Kimchi supplementation at moderate (5%) and high (10%) concentration significantly suppressed the formation of precancerous lesions in the colon of red meat-fed rats. Using fecal water, the aqueous extract of feces, we found out that kimchi supplementation limited iron-mediated oxidation and reduced lipid peroxidation in the feces of rats. Furthermore, kimchi supplementation reduced the toxicity of fecal water of red meat-fed rats toward human colonic epithelial cells in vitro by suppressing the formation of cellular reactive oxygen species (ROS). The chemopreventive effects of kimchi were associated with the acidification of fecal matrix and increase in fecal lactic acid bacteria (LAB). Gene expression analysis in the colon of rats demonstrated that kimchi supplementation prevented colorectal carcinogenesis by up-regulating the expression of tumor-suppressor genes and antioxidant enzymes, as well as by down-regulating the expression of proinflammatory proteins. Taken together, our findings suggested that kimchi consumption is correlated with lower promotion of colorectal cancer associated with red meat intake.

Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai

Nugroho David,Surya Reggie,Nurkolis Fahrul,Surya Ervan,Thinthasit Aphinya,Kamal Nurkhalida,Oh Jin-Seok,Benchawattananon Rachadaporn 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.31

Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage (Brassica rapa) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatoprotective effects of kimchi and pao cai in vivo using animal model and in vitro using a cell line. Despite having similar nutritional profiles, kimchi and pao cai exhibited different chemical and microbiological properties. Compared to pao cai, the pH during fermentation of kimchi dropped more rapidly and the antioxidant activity of kimchi was also stronger. In addition, total microorganisms and lactic acid bacteria were consistently higher in kimchi than in pao cai. In vivo, the hepatoprotective properties of kimchi and pao cai were associated with the increase in expression and activity of major liver antioxidant enzymes, particularly glutathione reductase, glutathione peroxidase, glutathione S-transferase, catalase, and superoxide dismutase. In vitro, both kimchi and pao cai promoted the formation of glutathione. Upon exposure to chemically induced oxidative stress, kimchi protected liver cells by inhibiting glutathione depletion and limiting lipid peroxidation. In general, kimchi demonstrated stronger hepatoprotective properties compared to pao cai. Thus, the present study provides promising insights into the development of ethnic foods, particularly kimchi and pao cai, as functional foods beneficial for human health.

Erratum to: Isolation, Purification, and Characterization of Five Active Diketopiperazine Derivatives from Endophytic Streptomyces SUK 25 with Antimicrobial and Cytotoxic Activities

( Muhanna M. Alshaibani ),( Noraziah Mohamadzin ),( Juriyati Jalil ),( Nik Marzuki Sidik ),( Siti Junaidah Ahmad ),( Nurkhalida Kamal ),( Ruangelie Edrada-ebel ) 한국미생물생명공학회(구 한국산업미생물학회) 2017 Journal of microbiology and biotechnology Vol.27 No.11

Isolation, Purification, and Characterization of Five Active Diketopiperazine Derivatives from Endophytic Streptomyces SUK 25 with Antimicrobial and Cytotoxic Activities

( Muhanna M. Alshaibani ),( Noraziah Mohamadzin ),( Juriyati Jalil ),( Nik Marzuki Sidik ),( Siti Junaidah Ahmad ),( Nurkhalida Kamal ),( Ruangelie Edrada-ebel ) 한국미생물생명공학회(구 한국산업미생물학회) 2017 Journal of microbiology and biotechnology Vol.27 No.7

In our search for new sources of bioactive secondary metabolites from Streptomyces sp., the ethyl acetate extracts from endophytic Streptomyces SUK 25 afforded five active diketopiperazine (DKP) compounds. The aim of this study was to characterize the bioactive compounds isolated from endophytic Streptomyces SUK 25 and evaluate their bioactivity against multiple drug resistance (MDR) bacteria such as Enterococcus raffinosus, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumanii, Pseudomonas aeruginosa, and Enterobacter spp., and their cytotoxic activities against the human hepatoma (HepaRG) cell line. The production of secondary metabolites by this strain was optimized through Thornton`s medium. Isolation, purification, and identification of the bioactive compounds were carried out using high-performance liquid chromatography, high-resolution mass liquid chromatography-mass spectrometry, Fourier transform infrared spectroscopy, and nuclear magnetic resonance, and cryopreserved HepaRG cells were selected to test the cytotoxicity. The results showed that endophytic Streptomyces SUK 25 produces four active DKP compounds and an acetamide derivative, which were elucidated as cyclo-(L-Val-L-Pro), cyclo- (L-Leu-L-Pro), cyclo-(L-Phe-L-Pro), cyclo-(L-Val-L-Phe), and N-(7-hydroxy-6-methyl-octyl)- acetamide. These active compounds exhibited activity against methicillin-resistant S. aureus ATCC 43300 and Enterococcus raffinosus, with low toxicity against human hepatoma HepaRG cells. Endophytic Streptomyces SUK 25 has the ability to produce DKP derivatives biologically active against some MDR bacteria with relatively low toxicity against HepaRG cells line.