ANTI-ALLERGY EFFECT OF PROBIOTIC GOAT MILK YOGURT WITH INDONESIAN INDIGENOUS BACTERIA Streptococcus thermophilus Dad-11 AND Lactiplantibacillus plantarum subsp. plantarum Dad-13

Khariratun Horisah, Dian Anggraini Suroto, S.TP., M.P., M.Eng., Ph.D ; Prof. Takuya Sugahara

2025 | Tesis | S2 Ilmu dan Teknologi Pangan

Yogurt susu kambing yang diproduksi dengan kultur alternatif bakteri lokal Indonesia S. thermophilus Dad-11 dan Lactiplantibacillus plantarum subsp. plantarum Dad-13 dibuat untuk diversifikasi produk susu kambing lokal. Fungsionalitas produk dievaluasi untuk meningkatkan keuntungan, yang menambah sifat probiotik. Penelitian ini bertujuan untuk menilai sifat antialergi yogurt susu kambing dengan identifikasi ?-heksosaminidase, konsentrasi Ca2+ intraseluler, pembentukan mikrotubulus, dan western blotting dalam sistem sel RBL-2H3. GABA yogurt susu kambing pada tingkat awal adalah 97,9 ppm dan tidak ada sitotoksisitas yang diamati dalam yogurt terhadap sel RBL-2H3. Ekstrak air yogurt menunjukkan efek antidegranulasi yang lebih substansial pada sel RBL- 2H3 dari susu kambing dengan menekan masuknya Ca2+ ke dalam sitosol dan menghambat pembentukan mikrotubulus. Sebagai penemuan lebih lanjut, yogurt menunjukkan efek supresif pada fosforilasi Syk dan PI3K, sementara sedikit mendorong fosforilasi jalur pensinyalan Akt dan Lyn yang terlibat dalam degranulasi. Dapat disimpulkan bahwa yogurt susu kambing yang difermentasi oleh Streptococcus thermophilus Dad-11 dan Lactiplantibacillus plantarum subsp. plantarum Dad-13 memiliki potensi manfaat kesehatan karena kandungan GABA dan efek antialergi.

Goat milk yogurt produced by an alternate culture of Indonesian Indigenous bacteria S. thermophilus Dad-11 and Lactiplantibacillus plantarum subsp. plantarum Dad-13 was made for the diversification of local goat milk products. The functionality of the product was evaluated to increase its value, which added to the probiotic properties. The study aimed to assess the anti-allergic properties of goats milk yogurt by identification of ?-hexosaminidase release, intracellular Ca2+ concentration, microtubule formation, and western blotting in RBL-2H3 cells system. The GABA of goat milk yogurt at an initial level was 97.9 ppm and no cytotoxicity was observed in the yogurt against RBL-2H3 cells. The yoghurt water extract showed a more substantial anti-degranulation effect on RBL-2H3 cells than that of goat milk by suppressing the influx of Ca2+ into the cytosol and inhibiting microtubule formation. As further identification, the yogurt showed suppressive effects on the phosphorylation of Syk and PI3K, while slightly suppressing the phosphorylation of Akt and Lyn signaling pathways involved in degranulation. It can be concluded that goat milk yogurt is fermented by Streptococcus thermophilus Dad-11 and Lactiplantibacillus plantarum subsp. plantarum Dad-13 has potential health benefits due to GABA content and anti-allergic effects.

Kata Kunci : yogurt, Lactiplantibacillus plantarum subsp.plantarum Dad-13, Streptococcus thermophilus Dad-11, RBL-2H3 cells, anti-allergy