The effect of hydrolysis duration on the antibacterial activity of swamp eel head protein hydrolysate produced by papain against histamine-producing bacteria

Witya Hafifani,Masagus M P Putra,Indun D Puspita,E.S Kartamihardja,E Setyobudi,S.M Bergmann,D.F Mokodongan,N Hubert,A Collins,C.P.H Simanjuntak,T Peristiwady,Djumanto Djumanto,Alimuddin Alimuddin,S.B Andi Omar,P.G Sasmita

doi:10.1051/e3sconf/202132204005

Abstract

Swamp eel (Monopterus albus) processing produced byproducts such as heads that possess a high protein, carbohydrate, lipid, and energies content. Swamp eel heads were hydrolyzed (SEHPH) and tested for their antibacterial activity against histamine-producing bacteria (HPB) to explore the potency. The hydrolysis was conducted by a commercial papain enzyme PAYA (concentration 4%) with various hydrolysis times (0, 60, 120, and 180 minutes) at 60o C with pH 5. The results indicated that increasing hydrolysis time increased solubility and the degree of hydrolysis. The inhibitor concentration 50 test using microdilution of SEHPH inhibited 50% against three HPB named Citrobacter sp. (CK1), Klebsiella sp. (CK13), and Morganella morganii (TK7) at 20 mg/ml. The optimum antibacterial activity test by disk diffusion method was formed by each minute of hydrolysis with the best inhibition zone to Klebsiella sp. (CK13). The macrodillution method showed the highest inhibition was produced by 180 hydrolyses with 45% on CK1, 54% on CK13, and 48% on TK7. These results indicated that SEHPH has potency as an antibacterial agent to reduce histamine-producing bacteria.

Highlights

Histamine (C5H9N3) is a biogenic amine causing food poisoning
Histamine is formed by the decarboxylation process of the histidine amino acid by histamine-producing bacteria (HPB)
One way to prevent the formation of HPB is to use antibacterial compounds that can be obtained from fish protein hydrolysate (FPH)

Summary

Introduction

Histamine (C5H9N3) is a biogenic amine causing food poisoning. Histamine is formed by the decarboxylation process of the histidine amino acid by histamine-producing bacteria (HPB). These bacteria generally live in seawater and naturally reside in the gills and digestive tract of fish. According to European Union Data, consumption of uncooked fish and fishery products is the leading cause of histamine poisoning. The cooking process in scombroid fish only removed HPB but could not release histamine that had formed [4]. One way to prevent the formation of HPB is to use antibacterial compounds that can be obtained from fish protein hydrolysate (FPH)

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Conclusion