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Identifikasi Peptida Umami dan Kokumi pada Rumput Laut Sargassum aquifolium dengan Pendekatan In Silico
Abstract
Sargassum aquifolium memiliki kandungan protein dan asam glutamat yang tinggi, sehingga dapat dimanfaatkan menjadi bahan penyedap rasa. Rasa umami dapat dihasilkan oleh peptida taste-active yang berkontribusi dalam meningkatkan rasa umami dan memberikan sensasi rasa kokumi. Meskipun banyak penelitian mengenai peptida umami dan kokumi dalam bahan pangan, namun penelitian sejenis pada rumput laut belum banyak ditemukan. Analisis in silico telah banyak dilakukan untuk memprediksi dan mengidentifikasi peptida dengan taste-active umami dan kokumi pada bahan pangan dan efektif dalam mengevaluasi rasa peptida sebelum dilakukan evaluasi secara in vitro dan in vivo. Tujuan penelitian ini adalah memprediksi dan mengidentifikasi keberadaan peptida taste-active yang berkontribusi terhadap rasa umami dan kokumi pada rumput laut S. aquifolium dengan analisis in silico. Ekstraksi peptida S. aquifolium menggunakan pelarut air dengan metode reflux dan ultrasound, isolasi dan purifikasi peptida berdasarkan berat molekul. . Peptida hasil isolasi dianalisis berat molekulnya menggunakan Tricine-SDS-PAGE dan aktivitas sensori potensial secara in silico menggunakan database BIOPEP-UWM. Hasil penelitian menunjukkan analisis Tricine-SDS-PAGE menemukan 5 pita peptida yaitu 673 Da, 797 Da, 1.019 Da, 1.195 Da, dan 1.408 Da. Analisis in silico menunjukkan sekuen DFVEVPTGSN (1.019 Da) dan DTPDFVEVATESP (1.408 Da) diprediksi sebagai peptida umami yang ditandai adanya residu asam amino aspartat (D), dan asam amino glutamat (E), serta peptida ES, EV, TE, VE. Namun, tidak ditemukan peptida yang menunjukkan potensi kokumi. Pendekatan ekstraksi Water Soluble Extraction (WSE) menggunakan metode reflux dan ultrasound, serta pendekatan dengan in silico berhasil mengidentifikasi peptida taste-active umami, namun kurang efektif dalam mengidentifikasi peptida kokumi dari S. aquifolium .
ABSTRACT
Sargassum aquifolium has high protein and glutamic acid to be used as a flavor enhancer. The umami taste can be produced by taste-active peptides which contribute to enhancing umami taste and providing kokumi taste sensation. Although there has been a lot of research on umami and kokumi peptides, similar research on seaweed has not been widely found. In silico analysis has been carried out to predict and identify taste-active peptides umami and kokumi in food and is effective in evaluating the taste of peptides before in vitro and in vivo evaluation. This research aimed to predict and identify taste-active peptides that contributed to umami and kokumi in S. aquifolium using in silico analysis. This research consisted of extracting S. aquifolium peptides using water with reflux and ultrasound methods, isolating and purifying peptides based on molecular weight. The isolated peptides were analyzed for their molecular weight using Tricine-SDS-PAGE and in silico potential sensory activity analysis using the BIOPEP-UWM database. Based on the Tricine-SDS-PAGE analysis, found 5 peptide bands 673 Da, 797 Da, 1,019 Da, 1,195 Da, and 1,408 Da. In silico analysis showed that the sequences of DFVEVPTGSN (1,019 Da) and DTPDFVEVATESP (1,408 Da) were predicted as umami peptides characterized by the presence of aspartate (D) and glutamic (E) amino acid residues, as well as ES, EV, TE, and VE peptides. However, no peptides were found that showed kokumi potential. The Water Soluble Extraction (WSE) approach using the reflux and ultrasound method, as well as in silico approach, succeeded in identifying the taste-active umami peptide, but was less effective in identifying the taste-active kokumi peptide from S. aquifolium.
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DOI: https://doi.org/10.15578/jpbkp.v20i1.1003
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