Effect of Chitooligosaccharide Characteristics from Several Types of Shells on Prebiotic Activity : A Brief Review
Pengaruh Karakteristik Chitooligosakarida dari Beberapa Macam Cangkang Terhadap Aktivitas Prebiotik : Review Singkat
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(1) * Berta Patrisiya
Universitas Pembangunan Nasional “Veteran” Jawa Timur
Indonesia
(2) Nanda Oktavia Universitas Pembangunan Nasional “Veteran” Jawa Timur
Indonesia
(3) Muhammad Naufal Zhorif Universitas Pembangunan Nasional “Veteran” Jawa Timur
Indonesia
(4) Anugerah Dany Priyanto Universitas Pembangunan Nasional “Veteran” Jawa Timur
Indonesia
(*) Corresponding Author
Abstract
Seafood is one of the foods favored by the community and has waste that is not used properly, such as shells. The component contained in the highest shell is chitin, this chitin content can be processed into chitosan. Chitosan is obtained from a process, namely enzymatic and chemical hydrolysis and this process can also be used to obtain chitooligosaccharides. Chitooligosaccharides are complex compounds of the glycoprotein group which have -1,4 glucosamine bonds. Chitooligosaccharides can act as prebiotics. Recently, there has been a lot of research on the characteristics and prebiotic activity of chitooligosaccharides. However, there is a lack of information regarding the relationship between the characteristics and prebiotic activity of chitooligosaccharides mainly from different sources of chitooligosaccharides. Therefore, the aim of this review is to summarize and collect viewpoints regarding the relationship of characteristics with prebiotic activity. The characteristics of chitosan of each type of shell have differences, the main parameter is the degree of deacetylation. The high degree of deacetylation and yield can affect the yield on the characteristics of the chitooligosaccharides produced. Thus, the higher the degree of deacetylation of chitosan, the higher the degree of deacetylation of chitooligosaccharides, so that it can show high prebiotic activity because probiotic bacteria can grow well. Accordingly, this summary can contribute to explaining a comprehensive review of the characteristics of chitooligosaccharides on the prebiotic activity of underutilized and safe materials for consumption.
References
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Dompeipen, E.J., Marni K., dan Riardi P.D. (2016). Isolasi Kitin dan Kitosan dari Limbah Kulit Udang. Majalah Biam. 12 (1): 32-38.
Dong, H., Wang, Y., Zhao, L., Zhou, J., Xia, Q., & Qiu, Y. (2015). Key Technologies of Enzymatic Preparation for DP 6-8 Chitooligosaccharides. Journal of Food Process Engineering, 38(4), 336–344.
Fadli, A., Drastinawati, OngkyAlexander, & Huda, F. (2017). Disintesis Dari Limbah Industri Udang Kering. 1, 61–67.
Fawzya, Y. ., Sihotang, M. Y., Syarmalina, S., & Pratitis, A. (2009). Produksi Kitooligosakarida Menggunakan Selulase Dari Trichoderma reesei Dan Bioaktivitasnya Sebagai Antibakteri. In Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan (Vol. 4, Issue 2, p. 105).
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Harjanti, R. S. (2014). Kitosan dari Limbah Udang sebagai Bahan Pengawet Ayam Goreng. Jurnal Rekayasa Proses, 8(1), 12–19.
Harti, A. S. (2011). Kajian Efek Sinergistik Antara Chito-Oligosakarida (Cos) Dan Probiotik (Lactobacillus acidophilus FNCC 0051) Terhadap Penurunan Kadar Kolesterol Secara in vivo. IV(1), 1–9.
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Junaidi AB, Kartini I, Rusdiarso B. (2010). Chitosan Preparation With Multistage Deacetylation of Chitin and Investigation of its Physycochemical Properties. Indo. J. Chem. 9(3):369- 372.
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Kong, X. F., Zhou, X. L., Lian, G. Q., Blachier, F., Liu, G., Tan, B. E., Nyachoti, C. M., & Yin, Y. L. (2014). Dietary Supplementation With Chitooligosaccharides Alters Gut Microbiota And Modifies Intestinal Luminal Metabolites In Weaned Huanjiang Mini-Piglets. Livestock Science, 160, 97–101.
Kurniasih, M., & Kartika, D. 2011. Sintesis dan karakterisasi fisika-kimia kitosan. Jurnal Inovasi, 5(1), 42–48. Vol-5-No-1-hal-42-48.
Li, X. J., Piao, X. S., Kim, S. W., Liu, P., Wang, L., Shen, Y. B., Jung, S. C., & Lee, H. S. (2007). Effects of chito-oligosaccharide supplementation on performance, nutrient digestibility, and serum composition in broiler chickens. Poultry Science, 86(6), 1107–1114.
Liu, W., Li, X., Zhao, Z., Pi, X., Meng, Y., Fei, D., Liu, D., & Wang, X. (2020). Effect Of Chitooligosaccharides On Human Gut Microbiota And Antiglycation. Carbohydrate Polymers, 242(198).
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Maidin, A. N. (2017). Produksi Kitosan dari Limbah Cangkang Kepiting Rajungan (Portunidae) Secara Enzimatis Dan Aplikasinya Sebagai Penurun Kolesterol. Tesis, 4, 9–15.
Mardiana, U. (2021). Isolasi Dan Karakterisasi Kitosan Pada Kerang Darah ( Anadara granosa ). 1, 1–9.
Masindi, T., & Herdyastuti, N. (2017). Karakterisasi Kitosan Dari Cangkang Kerang Darah ( Anadara) Characterization Chitosan From The Shells Of Blood Clams ( Anadara granosa ) UNESA Journal of Chemistry , Vol. 6, No. 3, September 2017. 6(3), 137–142.
Mateos-Aparicio, I., Mengíbar, M., & Heras, A. (2016). Effect Of Chito-Oligosaccharides Over Human Faecal Microbiota During Fermentation In Batch Cultures. Carbohydrate Polymers, 137, 617–624.
Mourya, V. K., Inamdar, N. N., & Choudhari, Y. M. (2011). Chitooligosaccharides : Synthesis , Characterization and Applications 1. 53(7), 583–612.
Mursida, Tasir, & Sahriawati. (2018). Efektifitas Larutan Alkali Pada Proses Deasetilasi Dari Berbagai Bahan Baku Kitosan. 21, 356–366.
Oktavia, N., Winarti, S., & Priyanto, A. D. (2022). Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 13(2), 3080.
Puspawati, N. M., & Simpen, I. N. (2010). Optimasi Deasetilasi Khitin Dari Kulit Udang Dan Cangkang Kepiting Limbah Restoran. Jurnal Kimia, 4(1), 79–90.
Sarbini, S. R., & Rastall, R. A. (2011). Prebiotics: Metabolism, Structure, and Function. Functional Food Reviews, Vol 3, No 3 (Fall), 2011: pp 93–106.
Sari, P. D. dan I. M. A. (2015). Pemafaatan Kulit Udang Dan Cangkang Kepitin. (Diana Purnama Sari dan Ira Maya Abdiani). 142–147.
Sarni, Natsir, H., & Dali, S. (2016). Chitosan Oligomer Production From Waste Tiger Shrimp ( Penaeus Monodon ) Using Enzymes Chitosanase Of Bacterial Isolates Klebsiella Sp Produksi Oligomer Kitosan Dari Limbah Udang Windu ( Panaeus monodon ) Menggunakan Enzim Kitosanase dari Isolat Bakteri K. 283–289.
Selenius, O. V. O., Korpela, J., Salminen, S., & Gallego, C. G. (2018). Effect Of Chitin And Chitooligosaccharide On In Vitro Growth Of Lactobacillus rhamnosus GG and Escherichia coli TG. Applied Food Biotechnology, 5(3), 163–172.
Setiawan, N., Sarofa, U., & Priyanto, A. D. (2021). Efektivitas Kitosan Cangkang Keong Mas (Pomacea Canaliculata) Terhadap Penurunan Logam Timbal (Pb) Kerang Darah (Anadara Granosa). Jurnal Ilmu Pangan Dan Hasil Pertanian, 4(2), 197–207.
Thadathil, N., & Velappan, S. P. (2014). Recent Developments In Chitosanase Research And Its Biotechnological Applications: A Review. Food Chemistry, 150, 392–399.
V, S. E., Irfan, M., & Siswanti. (2020). Pembuatan Kitosan Dari Limbah Cangkang Kepiting Untuk Mengolah Limbah Cair Tahu. Prosiding Seminar Nasional Teknik Kimia “Kejuangan,” 1–6.
Widagdo, S. R. (2016). Pengolahan Limbah Seafood Dengan Bioreaktor Membran. June, 0–6.
Yudiati, E., Sedjati, S., Susanto, A., Azhar, N., & Alghazeer, R. (2021). Potency of Chitosan and Chitooligochitosan (COS) from Marine Shrimp Shells as Prebiotics for S treptococcus thermophillus and Lactobacillus bulgaricus Probiotics. 24(1), 25–33.
Alawiyah, T. dan T. H. (2016). Sintesis Kitosan dari Limbah Cangkang Kepiting Sebagai Penjernih Air. 2(2), 356–361.
Ariyanti, Masruriati, E., & Alfenila. (2019). Uji Pendahuluan Kitosan Cangkang Kerang Batik. 8(1), 3–8.
Bahri, S., Rahim, E. A., & Syarifuddin, S. (2015). Derajat Deasetilasi Kitosan Dari Cangkang Kerang Darah Dengan Penambahan NaOH Secara Bertahap. Kovalen, 1(1), 36–42.
C. M. Yang, P. R. Ferket, Q. H. Hong, J. Zhou, G. T. Cao, L. Z. and A. G. C. (2012). Effect Of Chito-Oligosaccharide On Growth Performance, Intestinal Barrier Function, Intestinal Morphology And Cecal Microflora In Weaned Pigs.
Chasanah, E., Fawzya, Y. N., Ariani, F., & Maruli, K. (2013). Kitosan Menggunakan Kitosanase Microminospora T5a1 Bioactivity of Chitooligosaccharide Produced by Chitosan using Microminospora T5a1 Chitosanase as Antifungal. 65–72.
Dompeipen, E.J., Marni K., dan Riardi P.D. (2016). Isolasi Kitin dan Kitosan dari Limbah Kulit Udang. Majalah Biam. 12 (1): 32-38.
Dong, H., Wang, Y., Zhao, L., Zhou, J., Xia, Q., & Qiu, Y. (2015). Key Technologies of Enzymatic Preparation for DP 6-8 Chitooligosaccharides. Journal of Food Process Engineering, 38(4), 336–344.
Fadli, A., Drastinawati, OngkyAlexander, & Huda, F. (2017). Disintesis Dari Limbah Industri Udang Kering. 1, 61–67.
Fawzya, Y. ., Sihotang, M. Y., Syarmalina, S., & Pratitis, A. (2009). Produksi Kitooligosakarida Menggunakan Selulase Dari Trichoderma reesei Dan Bioaktivitasnya Sebagai Antibakteri. In Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan (Vol. 4, Issue 2, p. 105).
Fawzya, Y. N ., Rahmawati, A., & Patantis, G. (2018). Physicochemical Properties Of Chitooligosaccharide Prepared By Using Chitosanase From Stenotrophomonas Maltophilia KPU 2123. IOP Conference Series: Earth and Environmental Science, 139(1).
Gao, X. A., Zhang, Y. F., Park, R. D., Huang, X., Zhao, X. Y., Xie, J., & Jin, R. De. (2012). Preparation of chitooligosaccharides from chitosan using crude enzyme of Bacillus cereus D-11. Journal of Applied Biological Chemistry, 55(1), 13–17.
Guan, D., Sun, H., Meng, X., Wang, J., Wan, W., Han, H., Wang, Z., & Li, Y. (2019). Effects of different molar mass chitooligosaccharides on growth, antioxidant capacity, non-specific immune response, and resistance to Aeromonas hydrophila in GIFT tilapia Oreochromis niloticus. Fish and Shellfish Immunology, 93, 500–507.
Harjanti, R. S. (2014). Kitosan dari Limbah Udang sebagai Bahan Pengawet Ayam Goreng. Jurnal Rekayasa Proses, 8(1), 12–19.
Harti, A. S. (2011). Kajian Efek Sinergistik Antara Chito-Oligosakarida (Cos) Dan Probiotik (Lactobacillus acidophilus FNCC 0051) Terhadap Penurunan Kadar Kolesterol Secara in vivo. IV(1), 1–9.
Ismail, S. A., El-Sayed, H. S., & Fayed, B. (2020). Production Of Prebiotic Chitooligosaccharide And Its Nano/Microencapsulation For The Production Of Functional Yoghurt. Carbohydrate Polymers, 234(January), 115941.
Isti Nur Fadilah Wahyudin, Endah Rita Sulistya Dewi, M. U. (2019). Pengaruh Edible Coating Limbah Cangkang Kepiting Sebagai Pelapis Tomat Terhadap Susut Bobot. 1(2–4), 365–373.
Junaidi AB, Kartini I, Rusdiarso B. (2010). Chitosan Preparation With Multistage Deacetylation of Chitin and Investigation of its Physycochemical Properties. Indo. J. Chem. 9(3):369- 372.
Kementrian Kelautan dan Perikanan RI. (2018). SNI Produk Perikanan Nonpangan. 36.
Kong, X. F., Zhou, X. L., Lian, G. Q., Blachier, F., Liu, G., Tan, B. E., Nyachoti, C. M., & Yin, Y. L. (2014). Dietary Supplementation With Chitooligosaccharides Alters Gut Microbiota And Modifies Intestinal Luminal Metabolites In Weaned Huanjiang Mini-Piglets. Livestock Science, 160, 97–101.
Kurniasih, M., & Kartika, D. 2011. Sintesis dan karakterisasi fisika-kimia kitosan. Jurnal Inovasi, 5(1), 42–48. Vol-5-No-1-hal-42-48.
Li, X. J., Piao, X. S., Kim, S. W., Liu, P., Wang, L., Shen, Y. B., Jung, S. C., & Lee, H. S. (2007). Effects of chito-oligosaccharide supplementation on performance, nutrient digestibility, and serum composition in broiler chickens. Poultry Science, 86(6), 1107–1114.
Liu, W., Li, X., Zhao, Z., Pi, X., Meng, Y., Fei, D., Liu, D., & Wang, X. (2020). Effect Of Chitooligosaccharides On Human Gut Microbiota And Antiglycation. Carbohydrate Polymers, 242(198).
Lodhi, G., Kim, Y., Hwang, J., Kim, S., Jeon, Y., Je, J., Ahn, C., Moon, S., Jeon, B., & Park, P. (2014). Chitooligosaccharide and Its Derivatives : Preparation and Biological Applications. 2014.
Maidin, A. N. (2017). Produksi Kitosan dari Limbah Cangkang Kepiting Rajungan (Portunidae) Secara Enzimatis Dan Aplikasinya Sebagai Penurun Kolesterol. Tesis, 4, 9–15.
Mardiana, U. (2021). Isolasi Dan Karakterisasi Kitosan Pada Kerang Darah ( Anadara granosa ). 1, 1–9.
Masindi, T., & Herdyastuti, N. (2017). Karakterisasi Kitosan Dari Cangkang Kerang Darah ( Anadara) Characterization Chitosan From The Shells Of Blood Clams ( Anadara granosa ) UNESA Journal of Chemistry , Vol. 6, No. 3, September 2017. 6(3), 137–142.
Mateos-Aparicio, I., Mengíbar, M., & Heras, A. (2016). Effect Of Chito-Oligosaccharides Over Human Faecal Microbiota During Fermentation In Batch Cultures. Carbohydrate Polymers, 137, 617–624.
Mourya, V. K., Inamdar, N. N., & Choudhari, Y. M. (2011). Chitooligosaccharides : Synthesis , Characterization and Applications 1. 53(7), 583–612.
Mursida, Tasir, & Sahriawati. (2018). Efektifitas Larutan Alkali Pada Proses Deasetilasi Dari Berbagai Bahan Baku Kitosan. 21, 356–366.
Oktavia, N., Winarti, S., & Priyanto, A. D. (2022). Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 13(2), 3080.
Puspawati, N. M., & Simpen, I. N. (2010). Optimasi Deasetilasi Khitin Dari Kulit Udang Dan Cangkang Kepiting Limbah Restoran. Jurnal Kimia, 4(1), 79–90.
Sarbini, S. R., & Rastall, R. A. (2011). Prebiotics: Metabolism, Structure, and Function. Functional Food Reviews, Vol 3, No 3 (Fall), 2011: pp 93–106.
Sari, P. D. dan I. M. A. (2015). Pemafaatan Kulit Udang Dan Cangkang Kepitin. (Diana Purnama Sari dan Ira Maya Abdiani). 142–147.
Sarni, Natsir, H., & Dali, S. (2016). Chitosan Oligomer Production From Waste Tiger Shrimp ( Penaeus Monodon ) Using Enzymes Chitosanase Of Bacterial Isolates Klebsiella Sp Produksi Oligomer Kitosan Dari Limbah Udang Windu ( Panaeus monodon ) Menggunakan Enzim Kitosanase dari Isolat Bakteri K. 283–289.
Selenius, O. V. O., Korpela, J., Salminen, S., & Gallego, C. G. (2018). Effect Of Chitin And Chitooligosaccharide On In Vitro Growth Of Lactobacillus rhamnosus GG and Escherichia coli TG. Applied Food Biotechnology, 5(3), 163–172.
Setiawan, N., Sarofa, U., & Priyanto, A. D. (2021). Efektivitas Kitosan Cangkang Keong Mas (Pomacea Canaliculata) Terhadap Penurunan Logam Timbal (Pb) Kerang Darah (Anadara Granosa). Jurnal Ilmu Pangan Dan Hasil Pertanian, 4(2), 197–207.
Thadathil, N., & Velappan, S. P. (2014). Recent Developments In Chitosanase Research And Its Biotechnological Applications: A Review. Food Chemistry, 150, 392–399.
V, S. E., Irfan, M., & Siswanti. (2020). Pembuatan Kitosan Dari Limbah Cangkang Kepiting Untuk Mengolah Limbah Cair Tahu. Prosiding Seminar Nasional Teknik Kimia “Kejuangan,” 1–6.
Widagdo, S. R. (2016). Pengolahan Limbah Seafood Dengan Bioreaktor Membran. June, 0–6.
Yudiati, E., Sedjati, S., Susanto, A., Azhar, N., & Alghazeer, R. (2021). Potency of Chitosan and Chitooligochitosan (COS) from Marine Shrimp Shells as Prebiotics for S treptococcus thermophillus and Lactobacillus bulgaricus Probiotics. 24(1), 25–33.
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Published
2023-06-19
How to Cite
Patrisiya, B., Oktavia, N., Zhorif , M. N., & Priyanto, A. D. (2023). Effect of Chitooligosaccharide Characteristics from Several Types of Shells on Prebiotic Activity : A Brief Review. Journal of Tropical Food and Agroindustrial Technology, 4(02), 37-45. https://doi.org/10.21070/jtfat.v4i02.1613
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