Sea Grape (Ceulerpa racemosa) Cereal with Addition of Tempe as an Anti-Aging Functional Food: In Vitro Study

Abstract

Abstract Objectives This study aims to determine in vitro the effect of collagen size on anti-aging activity in the form of anti-glycation, tyrosinase inhibitors and antioxidant activity in order to obtain the optimum anti-aging collagen isolation technique from sea grape cereal with the addition of tempe. Methods Sample preparation by making cereals consisting of sea grape and tempe flour into powder using a Freeze Dryer (Lyovapor ™ L-200). Collagen isolation was carried out by varying the concentration of NaOH, which are 0.10 M; 0.20 M; and 0.30 M with a ratio of 1:10 (w/v) for 48 hours, followed by immersion using 1 M acetic acid with a ratio of 1:10 (w/v) for 24 hours. Collagen obtained from the best immersion treatment with NaOH solution is dissolved in distilled water with a ratio of 1 : 2 (v/v) and the size is changed with the help of a magnetic stirrer at a speed of 1000 rpm with a time variation of 5 and 10 hours. The results were then tested for particle size using a Particle Size Analyzer (PSA) and then tested for antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, anti-glycation, and tyrosinase inhibitors. Selection of the best results is based on antioxidant, anti-glycation, and anti-tyrosinase activities. The data obtained from three replications were analyzed using ANOVA at a 95% confidence interval. Results Collagen isolated with 0.10 M NaOH was the collagen with the largest particle size, yield and anti-glycation respectively 2.45 µm, 11.65%, 62.76% and had the infrared spectrum that best matched the standard collagen. Furthermore, this collagen is stirred at a speed of 1000 rpm for 5 and 10 hours for size reduction. Collagen with 5 hours stirring has a smaller particle size (1482 nm) compared to 10 hours stirring (1568 nm). Collagen with a size of 1482 nm showed the best activity, namely antioxidant activity against (DPPH) of 24.70% and tyrosinase inhibitor of 26.77%. There was a significant difference (P < 0.05) in the DPPH inhibition test and the tyrosinase inhibition of L-DOPA substrates. Conclusions Based on the anti-glycation, anti-tyrosinase and antioxidant activity of collagen by immersing 0.10 M NaOH and stirring for 5 hours, it has the best anti-aging properties. This is useful for tests in determining variations of cereal formulations that will be used as functional food products rich in anti-aging collagen. Funding Sources Personal funding from author