Metroxylon Sagu Research Articles

Effect of Sucker Thinning and Potential Impact of Harvest and Trimming Practice on Reduction of Starch Supply in Rhizome of Sago Palm (Metroxylon sagu) Cluster

Effect of Sucker Thinning and Potential Impact of Harvest and Trimming Practice on Reduction of Starch Supply in Rhizome of Sago Palm (Metroxylon sagu) Cluster

Heterologous expression, characterisation and 3D-structural insights of GH18 chitinases derived from sago palm (Metroxylon sagu)

Although plants don't have chitins, they produce chitinases to protect themselves from biotic and abiotic stressors. There are two forms of chitinases found in organisms: glycosyl hydrolase 18 (GH18) and 19 (GH19) families. Plant GH19 chitinases are well known for their role in protecting against pathogens, but the roles of GH18 chitinases have not been fully elucidated. This study aimed to produce and characterise two recombinant GH18 chitinases from Metroxylon sagu. Two GH18 chitinase genes, MsChi1 and MsChi2, were identified, with nucleotide sequences of 1009 and 1308 bp, respectively. The proteins encoded by MsChi1 and MsChi2 genes were single polypeptide chains of 310 and 300 amino acids with predicted molecular masses of 31.21 and 30.15 kDa, respectively. Both cDNAs were cloned and expressed in the GS115 strain of Pichia pastoris. Recombinant MsChi1 and MsChi2 exhibited optimal activity at 60 °C with acidic pH 4.0 and 5.0, respectively. Both recombinant enzymes could hydrolyze synthetic and natural substrates (colloidal chitin). rMsChi1 preferred 4-nitrophenol N,N′-diacetyl-β-D chitobioside, while rMsChi2 preferred 4-nitrophenol N,N′,N″-triacetyl-β-D chitotriose, suggesting they might function as exochitinase and endochitinase, respectively. They also demonstrated antifungal activities against tested fungi. Homology modeling indicated ASP and GLU as essential residues for proton donation and acceptance.

Effect of Inundation Depth, Dosage of Sago Bagasse and Husk Charcoal on Sago Palm Seedling (Metroxylon sagu) Grown in Polybags

Effect of Inundation Depth, Dosage of Sago Bagasse and Husk Charcoal on Sago Palm Seedling (Metroxylon sagu) Grown in Polybags

Metroxylon sagu Rottb. Fruit Flour as Potential Prebiotics for Selected Probiotics and Phytochemical Profiling of its Methanolic Extract by LC-MS/MS

The plant of Metroxylon sago Rottb. which is found abundantly in Indonesia, Malaysia, Philippines, and Papua New Guinea, is famous as carbohydrate producing plants. The sago fruit has not been yet extensively used, although they are rich in oligosaccharides which is potential as prebiotic. Sago fruit flour was studied as growth substrate for five selected probiotics and phytochemical profile of its methanol extracts were determined. All bacteria grew well up to 24 h on the growth medium containing sago fruit flour as carbohydrate substitute. However, Lacticaseibacillus rhamnosus FNCC 0099 and Lactobacillus acidophilus FNCC 0051 showed viability stability up to 72 h, while the others were slightly decreased. The sago fruit flour contained 20.4 mg/g total sugars, 14.8 mg QE/g flavonoids, and 36.7 mg GAE/g phenolics. After extraction of the fruit flour with 80% methanol using an ultrasonicator at 55 °C at 40 kHz for 40 min, the extract was analysed for its phytochemical profiles using untargeted LC-MS/MS screening with negative ionization mode. Seven compounds categorised in three distinct groups i.e., sugar alcohol, plant glycosides and fatty acids, have been identified as having possible prebiotic activity. These include ((1xi)-1,5-anhydro-2,3,6-tris-O-(carboxymethyl)-1-methyl-4-O-methyl-D-glucitol), quercitrin, (15Z)-9,12,13-trihydroxy-15-octadecenoic acid, corchorifatty acid F, 3,5-dihydroxy-2-(4-hydroxyphenyl)-4-oxo-3,4-dihydro-2H-chromen-7-yl-hexopyranoside, gynocardin, and (4-methylumbelliferone)-b-D-glucopyranoside. As the sago fruit flour has been proved as potential prebiotic in this study, its extensive prebiotics activity, prebiotic index, and stability under digestive condition will be subjected for further study.

The local indigenous food of Sarawak as potential functional food

SummaryThe local people of Sarawak commonly made unique dishes out of the local distinctive resources for its health beneficial nutrients. Yet, many potentials of the local Sarawak food ingredients are less likely to be exploited. One of the main produces of Sarawak is the starch from Metroxylon sagu. Our study reviewed that sago starch is not only active in health beneficial bioactivities such as antioxidative, it also possesses positive prebiotic response. Other local indigenous fruits, vegetable and spices of Sarawak as potential functional food includes Sarawak pepper; midin, the edible fern; terung asam, the sour eggplant; dabai, the Bornean olive; engkalak, the Bornean avocado; Terap, the local ‘jackfruit’; embangan, the local wild mango; and the edible palm heart (EPH) from palm tree. Research on the edible fern (midin), edible palm hearts (umbut), spices such as turmeric and pepper from Sarawak has revealed a positive functionality in terms of prebiotic potential, antioxidative, antimicrobial and many more. Conclusively, the wide food varieties of Sarawak are potential functional food. Therefore, this work aimed to publicise the health beneficial functionalities of the local indigenous food which then value‐added the rare local food resources, and boost the local farmer's production and economic status.

Uncovering the nutraceutical potentials of fermented sago starch “Lemantak” by endophytic fungi

Fermentation food has been widely consumed since ancient times due to its many beneficial properties as well as improved texture and taste. Raw sago starch “lemantak” (RSS “lemantak”) is one of the staple foods in the state of Sarawak. Derived from the bark of Metroxylon sagu, this starch has yet to be investigated in terms of its phytochemical and nutraceutical properties after being subjected to fermentation. This study investigated the nutraceutical of fermented RSS “lemantak” in its phenolic content and antioxidant activity in different fermentation conditions by selected endophytic fungi, Aspergillus niger, Penicillium chermesinum and Fusarium equiseti. This study compared two different fermentation modes and also investigated phenolic production by manipulating the fungal consortia, incubation period as well as the solvent used. It was determined that the best endophyte culture was consortia of Aspergillus niger and Penicillium chermesinum under solid state fermentation (SSF) while monoculture Aspergillus niger was the best fungal culture under SMF. It was found that the dual cultures of Aspergillus niger and Penicillium chermesinum (AP) showed high total phenolic content of 174.95 mg GAE/g and high antioxidant activity at different concentrations ranging from 90.21-76.17% under solid-state fermentation at day 7. In contrast, under submerged fermentation, it was found that consortia of Aspergillus niger and Penicillium chermesinum produced low phenolic content of 11.54 mg GAE/g and had lower antioxidant capacity with the range values of 39.26-34.03%. On the other hand, monoculture Aspergillus niger strives best under SMF at 203.65 mg GAE/g and has good antioxidant activity of 90.72-14.15% of scavenging activity. Nevertheless, it was determined that the dual culture of AP showed high potential based on the phenolic content antioxidant activity under SSF while monoculture A. niger showed potential as a phenolic content producer and antioxidant activity. This study ascertained that the best conditions for fermented RSS “lemantak” with higher phenolic content and antioxidant properties are the methanol extract of fermented RSS inoculated with dual cultures Aspergillus niger and Penicillium chermesinum for a period of 7 days of incubation under SSF.

Enhancing Wet Starch Noodle Properties: Investigating the Impact of Acetylated and Ozonized Sago (Metroxylon sago Rottb.) Starch

This study explores the impact of ozonation and acetylation on sago starch, targeting improvements in noodle production. Functional properties were examined, including water content, water absorption index (WAI), water solubility index (WSI), and amylose content. Ozonation generally decreased water absorption (from 18.32% in native sago (NS) to 18.29% in ozonated sago (OS)) and solubility (from 12.39% in NS to 15.2% in OS). Conversely, acetylation increased solubility (from 19.04% in acetylated sago (AS) to 17.55% in ozonated-acetylated sago (OAS)). Modifications reduced amylose content (from 31.67% in NS to 23.13% in AS), impacting noodle texture and physiochemical properties. Modified sago starch noodles cooked faster but absorbed less water, resulting in higher cooking loss. For instance, cooking time decreased from 5 minutes (NS) to 6 minutes (AS), while water absorption decreased from 90.22% (NS) to 75.42% (AS). Additionally, cooking loss increased from 19.39% (NS) to 12.04% (AS). Pasting properties were affected, with increases observed in trough viscosity (TV), breakdown (BV), and final viscosity (FV). For instance, TV increased to 2758.5 RVU in OAS compared to 1903 RVU in AS. Modified sago starch noodles showed faster cooking times, lower water absorption, and higher cooking loss. Texture profile analysis (TPA) indicated softer textures for modified noodles, possibly due to enhanced expansion after modification.

The effect of concentration on rheological properties of sago (Metroxylon sagu) starch

The concentration of starch is one of the main factors influencing the rheological characteristics of starch-based foods. The rheological behavior of sago starch at varied concentrations of 3, 5, 10, 20 and 30% (w/w) were investigated using small oscillatory temperature and frequency sweep measurements. All concentrations of sago starch expressed less solid-like behavior, with tan δ values of approximately 0.2. A flowable viscous paste of sago starch was generated at low concentrations (3 and 5% (w/w)). The gel network formation of sago starch initially occurred at a critical concentration of 10% (w/w). Further increases in the concentration to 20 and 30% (w/w), stronger gel network formation was occurred. In addition, the tan δ values for concentrations of 20 and 30% (w/ w) were approximately 0.2 with elastic and soft gel characteristics. A positive power law correlation between G' and sago starch concentration was found, with a coefficient of determination (R2 ) value of 0.99. The gelatinized sago starch was unstable as a frequency sweep was applied, indicating that it may be less stable during storage or processing.

DEVELOPMENT OF MYCROCRYSTALLINE CELLULOSE ORIGINATE FROM SAGO (METROXYLON SAGU) STEM BARK BY HYDROLISIS METHODE USING NITRIC ACID

Objective: Microcrystalline cellulose (MCC) is an essential excipient in tablet formulation. Mostly MCC was obtained from wooden conifer stem fiber, therefore environment issues had been came up. Alternative sources for MCC which offer friendly conifer wood need to be explored. This study aimed to isolate and determine the characteristics of MCC originated from Sago (Metroxylon sago Rottb.) stem fibers as an promising alternative of MCC. Methods: MCC was prepared through pre-hydrolysis using an acetic acid solution, alkali heating using NaOH solution, and acid hydrolysis using nitric acid 0.3 N using three variations of heating temperature, namely 90, 95 and 100 °C. The characterization carried out were pharmaceutical grade, powder properties, FTIR analysis and powder morphology by SEM. Results: The yields obtained were 66.02; 65.53 and 65.08%, respectively. The characteristics of the MCC sample based on pharmaceutical grade quality were white to yellowish white powder, odorless, tasteless, insoluble in: ether, 96% alcohol, HCl 2N and NaOH 1N. The pH of the MCC suspension were 5.07-5.12, while moisture content were 3.67-4.17%, with loss on drying value as much as 0.37-0.4%, and ash content 1-2.17%. The value of permanganate number were 0.09-0.11, Hausner factor was between 1.05-1.25, and angle of repose were between 11.4-24.8°. Conclusion: Based on the results, it can be concluded that Sago is potent natural resource for MCC. The resulting MCC revealed physicochemical and characteristic of MCC, which almost similar to Avicel PH 102 as standard.

Changes in crystallinity of sago palm (Metroxylon sago spp.) waste during cellulose extraction

Changes in crystallinity of sago palm (Metroxylon sago spp.) waste during cellulose extraction

Cellulose and lignin purified from Metroxylon sagu palm fronds by a new technology with 2-methylanthraquinone cooking and peroxymonosulfuric acid bleaching

The demand for high-purity cellulose, optimization of wood utilization, and environmentally friendly processes has increased in dissolving pulp (DP) production. Sago palm fronds (SPF), an abundant agricultural waste in Indonesia, hold great potential as a raw material for cellulose, hemicellulose, and lignin production. This study aimed to explore the production of from SPF by employing a combination of prehydrolysis, soda cooking with 2-methylanthraquinone (MAQ) as a green additive (PHS-MAQ), and totally chlorine-free (TCF) bleaching with peroxymonosulfuric acid (Psa). Furthermore, lignin was recovered from the black liquor of PHS-MAQ. The results showed that prehydrolysis at 150 ºC for 3 h, followed by soda-MAQ cooking at 160 ºC for 1.5 h using 0.03% of MAQ, 23% active alkali (AA), and a five-stage bleaching with oxygen (O), Psa, alkaline extraction with hydrogen peroxide (Ep), Psa, and Ep successfully produced high-purity cellulose as DP, with properties of 94.3% α-cellulose content, 89.9% ISO brightness (SNI ISO 2470–1:2016), 9.1 cP viscosity, and 0.13% ash content. Moreover, the soda-MAQ cooking method exhibited superior delignification compared to prehydrolysis kraft (PHK) and prehydrolysis soda (PHS) processes in a range of kappa numbers of 9.4–22.6 at 17–25% AA. The inclusion of MAQ increased pulp yields by 4.6–4.9% and decreased kappa number by 1.6–3.1 compared to the PHS without additives at similar AA. Lignin was separated from the PHS-MAQ, with yields of 69–77%. This work demonstrated the suitability of SPF processed by PHS-MAQ cooking and Psa bleaching for the preparation of viscose rayon and cellulose derivatives. The lignin recovery could be an attractive biorefinery process in modern pulp mills.

Plant species composition and diversity in traditional agroforestry landscapes on Siberut Island, West Sumatra, Indonesia

Abstract. Indra G, Mukhtar E, Syamsuardi, Chairul, Mansyurdin. 2024. Plant species composition and diversity in traditional agroforestry landscapes on Siberut Island, West Sumatra, Indonesia. Biodiversitas 25: 1286-1296. The research conducted on Siberut Island, situated in the western part of Sumatra, focuses on traditional communities practicing an agroforestry land management system. This study aimed to identify the plant species within agroforestry land, their respective uses, and techniques for adapting these species to the landscape in two villages, Matotonan in South Siberut District and Bojakan in North Siberut District, Mentawai Islands. Data collection involved direct observation, unstructured interviews for plant species utilization, and transects with a 10m width along contour lines for landscape data. The findings revealed that Siberut's traditional agroforestry land, known as "Pomunean," is divided into Tinugglu and Mone categories based on land slope, proximity to riverbanks, and planted species. Plant species in agroforestry land served nine primary purposes, including staple and additional food, construction, furniture, medicine, firewood, traditional rituals, and commercial activities. Tinugglu land exhibited a higher Landscape Utilization Value Index (LUVI) at 57% compared to Mone land (43%). Regarding specific plant types, Metroxylon sago (Bojakan) and Durio zybethinus (Matotonan) had the highest LUVI values. These findings shed light on the vital role that traditional ecological knowledge and sustainable land management play in maintaining the delicate balance between human livelihoods and the preservation of natural ecosystems.

Using Metroxylon sagu leaves as a roof material for thermal comfort in humid tropical buildings

The utilisation of indigenous building materials for tourism, commercial, and public infrastructure in Indonesia is currently seeing significant growth. In Indonesia, the use of sago (Metroxylon sagu) and sugar palm leaves (Arenga pinnata) as roofing materials is considered a sustainable practice. Lack of locally generated and refined end products has increased demand for unsustainable plastic synthesis materials. This article studies sago and sugar palm leaf roof capacity and thermal performance. Two experimental models were built using sago leaf roofs (the studied model) and zinc roofs (the reference model) to compare their thermal performance. The study was to assess the temperatures of the attic, interior, and surfaces of the roof for each model. The thermal performance of zinc roofing for lowering air temperatures is worse than that of sago leaf roofs. One week of data showed air temperature changes throughout the roof, attic, and internal space surfaces of the two models. The comparison reveals that sago leaf roofs are cooler than zinc roofs and perform better thermally. Research shows that sago leaf roofs reduce heat better than zinc roofs. This finding indicates that there is a possibility of utilising them as a viable cooling option for architectural structures.

Characteristics of Biocellulose-Based Edible Film from Sago Wastewater (Metroxylon sago ROTTB.) on Various Glycerol Concentration

Characteristics of Biocellulose-Based Edible Film from Sago Wastewater (Metroxylon sago ROTTB.) on Various Glycerol Concentration

In silico EST-SSR Identification and Development through EST Sequences from Metroxylon sagu Rottb. for Genetic Diversity Analysis.

Sago plant (Metroxylon sagu Rottb.) is one of the most carbohydrate-producing plants in the world. Microsatellites or simple sequence repeats (SSRs) play an important role in the genome and are used extensively compared to other molecular markers. For the first time, we are exploiting data expressed sequence tags (EST) of sago plants to identify and characterise markers in this species. EST data about sago plants are obtained through the EST database on the National Center for Biotechnology Information (NCBI) website. We obtained data of 458 Kb (412 contig) with a maximum and minimum length of 1,138 and 124 nucleotides, respectively. We successfully identified 820 perfectly patterned SSR using Phobos 3.3.12 software. The type characterisation of EST-SSR was dominated by tri-nucleotides 36% (294), followed by hexa-nucleotides 24% (202), tetra-nucleotides 15% (120), penta-nucleotides 13% (108) and di-nucleotides 12% (96). The most frequency of SSR motifs in each type is AG, AAG and AAAG. Analysis of synteny on the EST sequence with the online application Phytozome found that sequences were distributed on 12 Oryza sativa chromosomes with a likeness percentage between 63% to 100% and e-value between 0 to 0.094. We developed the primer and generated 19 primers. Furthermore, we validated 7 primers that all generated polymorphic alleles. To our knowledge, this report is the first identification and characterisation of EST-SSR for sago species and these markers can be used for genetic diversity analysis, marker assisted selection (MAS), cultivar identification, kinship analysis and genetic mapping analysis.

The Antioxidants Improvement of Yogurt with Three Sources of Non-Alcohol Anthocyanin Extract and Metroxylon sagu as a Natural-Based Thickener

The Antioxidants Improvement of Yogurt with Three Sources of Non-Alcohol Anthocyanin Extract and <i>Metroxylon sagu</i> as a Natural-Based Thickener

Sodium Starch Glycolate (SSG) from Sago Starch (Metroxylon sago) as a Superdisintegrant: Synthesis and Characterization.

The characteristics of sago starch exhibit remarkable resemblances to those of cassava, potato, and maize starches. This review intends to discuss and summarize the synthesis and characterization of sodium starch glycolate (SSG) from sago starch as a superdisintegrant from published journals using keywords in PubMed, Scopus, and ScienceDirect databases by Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA 2020). There are many methods for synthesizing sodium starch glycolate (SSG). Other methods may include the aqueous, extrusion, organic solvent slurry, and dry methods. Sago starch is a novel form of high-yield starch with significant development potential. After cross-linking, the phosphorus content of sago starch increases by approximately 0.3 mg/g, corresponding to approximately one phosphate ester group per 500 anhydroglucose units. The degree of substitution (DS) of sodium starch glycolate (SSG) from sago ranges from 0.25 to 0.30; in drug formulations, sodium starch glycolate (SSG) from sago ranges from 2% to 8% w/w. Higher levels of sodium starch glycolate (SSG) (2% and 4% w/w) resulted in shorter disintegration times (within 1 min). Sago starch is more swellable and less enzymatically digestible than pea and corn starch. These investigations demonstrate that sago starch is a novel form of high-yield starch with tremendous potential for novel development as superdisintegrant tablets and capsules.

Improving the Quality and Nutritional Value of a Mixture of Sago Pith and Indigofera leaves Fermented with Rhizopus oligosporus

The nutritional value of sago pith is limited due to its low protein content, making it less suitable for poultry feed. To increase the benefit values of the sago pith, it is necessary to process it through fermentation. The current study aimed to determine the effects of substrate composition and fermentation time of fermented sago (Metroxylon sagu) pith (SP) and Indigofera (Indigofera zollingeriana) leaves (IL) mixture using Rhizopus oligosporus as an inoculum on crude protein, crude fat and crude fiber content of fermented SP and IL, nitrogen retention, crude fiber digestibility, and energy metabolism in broiler chickens. The study was performed on 30 broiler chickens, average weighing ± 1.5 kg at 6 weeks of age, along with SP, IL, and R. oligosporus. This experiment was conducted using a randomized design in a 3×3 factorial with three replications. Substrate composition, or factor A, was made up of A1 (80% SP + 20% IL), A2 (60% SP + 40% IL), and A3 (50% SP + 50% IL). Fermentation time as Factor B entailed B1 (2 days), B2 (3 days), and B3 (4 days). The findings demonstrated a significant interaction between the time of fermentation and the composition of the substrate in relation to crude protein content, nitrogen retention, crude fat, crude fiber digestibility, and energy metabolism. It can be concluded that the composition of substrate 50% SP and 50% IL with 3 days of fermentation yielded the best result, with crude protein at 25.45%, nitrogen retention at 59.72%, crude fat at 0.020%, crude fiber at 6.40%, crude fiber digestibility at 57.34%, and metabolic energy at 2658.44 kcal/kg.

Advances in Sago Palm Research: A Comprehensive Review of Recent Findings

The sago palm (Metroxylon sagu Rottb.) is an indigenous plant in Papua New Guinea, Indonesia, Malaysia, and Thailand. It provides substantial needs to the locals, especially through the starch it produces in its trunk. Exhibiting remarkable adaptability, this palm can thrive in challenging environments like swamps and peat soils. This paper provides an overview of the molecular methods previously utilised to decipher the genes responsible conferring the characteristics of sago palm molecular techniques employed to investigate M. sagu molecular properties include molecular markers, genome walking, rapid amplification of cDNA ends (RACE), polymerase chain reaction (PCR) and sequencing. Additionally, this article presents other molecular techniques that can be applied to M. sagu for future crop breeding.

Potency of betacyanin from beetroot (Beta vulgaris) peel waste as chicken meat freshness indicator in sago starch-based biodegradable smart packaging

High usage of synthetic plastic will harm the environment due to its difficulties in degrading and harming the environment. Environmentally friendly plastic packaging that can be used is active and intelligent packaging made from starch as one of the innovations in food packaging. The starch extracted from the sago (Metroxylon sagu) fruit can form a thin layer for biodegradable plastic packaging. Addition material such as natural pigment will enhance the biodegradable packaging ability to be active and intelligent. As a natural pigment, betacyanin can be collected from beetroot peel waste, which is rarely utilized. This review aimed to explore the potency of sago starch with betacyanin pigment addition from beetroot peel waste as an active and intelligent packaging plastic material. Sago starch mixed with a plasticizer can form a flexible thin layer (film) and be used as a packaging material. The addition of betacyanin to beetroot peel on sago starch biofilm plays an important role as a sensor through colour change due to its sensitivity to pH changes in spoiled chicken meat products. Sago starch and beetroot peel have excellent potential to be applied as smart packaging innovations.