ANTI-ALLERGY POTENTIAL OF PETIS EXTRACT ON IMMUNOGLOBULIN E PRODUCTION BY U266 CELLS

(Potensi Anti-alergi Ekstrak Petis terhadap Produksi Imunoglobulin E oleh Sel U266)

  • Rosalind Vivia Tansy
  • Agus Budiawan Naro Putra Department of Food Science, Indonesia International Institute for Life Sciences
  • Takuya Sugahara
Keywords: petis, IgE suppression, U266 cells, ELISA

Abstract

Petis, one of Indonesia’s traditional condiment, is most often made from shrimp and shrimp waste. This
condiment becomes popular as a savory flavor additive which is mainly produced in East Java, Indonesia.
Despite the unique taste and good nutritional content, any particular study regarding its health benefit in
Indonesia has not thoroughly evaluated yet. Therefore, the objective of this research was to explore petis
potential towards anti-allergy property in vitro. The potential property was evaluated by determining the
concentration of Immunoglobulin E (IgE) by U266 cells treated with petis extract using ELISA. In result,
petis extract could significantly suppressed IgE production up to 2-fold at its highest concentration
compared to control. Further investigation to extrapolate petis functional bioactive compound was
conducted by treating petis extract with heat and enzyme (proteinase K). Result showed that heat- and
enzyme-treated petis extract still have the ability to suppress IgE production by U266 cells. Thus, it could
be assumed that the functional bioactive compound was a heat-stable non-protein compound. These
preliminary findings could conclude that petis extract has a potential anti-allergy property which gives an
added value towards petis product in Indonesia

Published
2018-12-21
Section
Articles