Potensi Beberapa Bahan Alam yang Memiliki Aktivitas Prebiotik serta Aplikasinya dalam Kesehatan
DOI:
https://doi.org/10.29313/bcsp.v4i2.14996Keywords:
Prebiotik, Probiotik, Bahan AlamAbstract
Abstract. Prebiotics are food substances that cannot be digested by the body, but prebiotics can be utilized by the gut microbiota so as to increase the growth of these bacteria. The beneficial bacteria will ferment the indigestible food substances or prebiotics into short-chain fatty acids (SCFA). These fermented SCFAs from prebiotics have favorable effects on health. Various sources of prebiotics have been tested to determine their function as prebiotics. Natural ingredients that have high carbohydrate content may have potential as prebiotics. This study aims to determine the prebiotic potential of several natural ingredients on probiotic bacteria in vitro. This study was conducted using the Systematic Literature Review (SLR) method. The results showed that there are natural ingredients containing oligosaccharide compounds, water-soluble polysaccharides, cellobiose, β-glucan, inulin, pectin, and fructooligosaccharide (FOS) that have the potential to have prebiotic activity. Tests were conducted in vitro against probiotic bacteria of the genus Lactobacillus and Bifidobacterium based on prebiotic score and prebiotic index parameters. The results showed that the best natural ingredient with prebiotic potential was green radish (Raphanus sativus L.) with a prebiotic score of 1,89.
Abstrak. Prebiotik adalah zat makanan yang tidak dapat dicerna oleh tubuh namun prebiotik dapat dimanfaatkan oleh mikrobiota usus sehingga dapat meningkatkan pertumbuhan bakteri tersebut. Bakteri yang menguntungkan tersebut akan memfermentasi zat-zat makanan yang tidak dapat dicerna atau prebiotik menjadi asam lemak rantai pendek (SCFA). SCFA hasil fermentasi dari prebiotik ini memiliki efek yang baik bagi kesehatan. Berbagai sumber prebiotik telah diuji untuk menentukan fungsinya sebagai prebiotik. Bahan alam yang memiliki kandungan karbohidrat yang tinggi dapat berpotensi sebagai prebiotik. Kajian ini bertujuan untuk mengetahui potensi prebiotik dari beberapa bahan alam pada bakteri probiotik secara in vitro. Kajian ini dilakukan dengan metode Systematic Literature Review (SLR). Hasil kajian menunjukkan bahwa terdapat bahan alam yang mengandung senyawa oligosakarida, polisakarida larut air, selobiosa, β-glukan, inulin, pectin, dan fruktooligosakarida (FOS) yang berpotensi memilliki aktivitas prebiotik. Pengujian dilakukan secara in vitro terhadap bakteri probiotik genus Lactobacillus dan Bifidobacterium berdasarkan parameter nilai skor prebiotik dan indeks prebiotik. Hasil menunjukkan bahwa bahan alam yang paling baik berpotensi sebagai prebiotik adalah Lobak hijau (Raphanus sativus L.) dengan nilai skor prebiotik sebesar 1,89.
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