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)

Abstract

Petis, one of Indonesia’s traditional condiment, is  most  often made  from shrimp  andshrimp  waste. This  condiment  becomes  popular  as  a  savory  flavor  additive  which  is  mainly  produced  in  East  Java, Indonesia. Despite the unique taste and good nutritionalcontent, 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 atits  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. Thesepreliminary findings could  conclude  that  petis  extract  has  a  potential anti-allergy propertywhich gives an added value towards petis product in Indonesia.