Isolation, Characterization and Biological Activities Assay of Kojic Acid from Liquid Fermentation of Aspergillus Flavus LS03

  • Hani Mulyani Pusat Penelitian Kimia (LIPI) PUSPIPTEK Serpong
  • Rizna Triana Dewi Pusat Penelitian Kimia (LIPI) PUSPIPTEK Serpong
  • Megawati Megawati Pusat Penelitian Kimia (LIPI) PUSPIPTEK Serpong
  • Sofa Fajriah Pusat Penelitian Kimia (LIPI) PUSPIPTEK Serpong

Abstract

Aspergillus flavus LS03 is a type of fungus isolated from rhizosphere soil in West Lombok, which showed potential as an α-glucosidase inhibitor and free radical scavenger in the early stages of screening activity. This study aimed to identify and characterize secondary metabolite as antidiabetic and antioxidants from A. flavus LS03 fungus grown on liquid medium of potato broth (PDB). The testing of antidiabetic activity is based on the inhibition of the α-glucosidase enzyme while the antioxidant is based on the ability to reduce DPPH free radicals. The result of separation and purification was obtained by active isolate (1) which was identified as 5-hydroxy-2- (hydroxymethyl) -1.4-piran (kojic acid) based on spectroscopic data. Kojic acid (1) shows strong potential as an α-glucosidase enzyme inhibitor and free radical DPPH with IC50 values of 35.34 and 149.9 μg / mL, respectively.

References

1. Balitbangkes. Hasil utama Riskesdas 2018-Kementrian Kesehatan. Diambil dari www.kemkes.go.id>resources>download>infoterkini. Diakses 23 Maret 2020.

2. Ramkumar, K.H., Thayumanavan, B., Palvannan, T., Rajaguru, P., “Inhibitory effect of Gymnema montanum leaves on α-glucosidase activity and α-aylase activity and their relationship with polyphenolic content,” Med. Chem. Res., 19, 948-96, 2009.

3. Yao Y, Sang W, Zhou M, Ren G, “Antioxidant and alpha-glucosidase inhibitory activity of colored grains in China,” J. Agric. Food Chem., 58: 770-774, 2010.

4. Mayur, B., Sandesh, S., Shruti, S., Yum, S.S, “Antioxidant and α-glucosidase inhibitory properties of Carpesium abrotanoides L,” J. Medic. Plant Res., 4(15), 1547-1553, 2010.

5. Al-Fakih AA, Almaqtri WQA. Overview on antibacterial metabolites from terrestrial Aspergillus spp. Mycology. 2019. 10(4):191–209.

6. Dewi RT, Tachibana S, Darmawan A. Antidiabetic and antioxidative activities of butyrolactone I from Aspergillus terreus MC751. World Academy, Science Engineering Technology. 2012. 70:882-887.

7. Balajee SA. Aspergillus terreus complex. Medical Mycology. 2009. 47: 542-546.

8. Mariska I. Metabolit Sekunder: Jalur pembentukan dan kegunaannya. Badan Litbang Bioteknologi & Sumberdaya Genetik Pertanian.[serial online]. Diambil dan URL:http://biogen.litbang.pertanian.go.id, 2013. Diakses 28 November 2017.

9. Kim YM, Wang MH, and Rhee HI. A novel α-glucosidase inhibitor from pine bark. Carbohyd Res. 2004. 339: 715-717.

10. Yen GC, Chang YC, Sheu F, and Chiang HC. Isolation and characterization of antioxidants compound from Aspergillus candidus broth filtrate. J. Agri Food Chem. 2001 49 : 1426-1431.

11. Kosela S. Cara mudah dan sederhana penentuan struktur molekul berdasarkan spectra data (NMR, MASS, IR, UV). Lembaga penerbit Fakultas Ekonomi Iniversitas Indonesia: 2010. p. 200-201.

12. Li Y, Teng Z, Parkin KL, Wang Q, Zhang Q, Luo W, Luo W, Ma D,Zhao M. Identification of bioactive metabolites dihydroconadensolide, kojic acid, and vanillic acid in soy sauce using GC-MS, NMR spectroscopy, and single-crystal X-ray diffraction. J. agric. Food Chem. 2014. 62 (33):8392-8401.

13. Sulistyaningrum LS, Optimasi asam kojat oleh galur mutan Aspergillus flavus NTGA7A4UVE10. Tesis sarjana Departemen Farmasi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia. Depok. 2008. p. 40 - 41.

14. Burdock GA, Soni, Carabin. Evaluation of health aspect of kojic Acid in food. Regulatory Toxicology and Pharmacology. 2001. 33(1):80-101.

15. Ohyama Y and Mishima Y. Melanogenesis - inhibitory effect of kojic acid and its Action mechanism. Fragrance Journal 1990. 6:53-58.

16. Chandra S and Dave R. In vitro models for antioxidant activity evaluation and some medicinal plants possessing antioxidant properties: An Overview. Afr. J. Microbiol Res. 2009. 3(13): 981-996.
Published
2020-04-25
How to Cite
MULYANI, Hani et al. Isolation, Characterization and Biological Activities Assay of Kojic Acid from Liquid Fermentation of Aspergillus Flavus LS03. JURNAL ILMU KEFARMASIAN INDONESIA, [S.l.], v. 18, n. 1, p. 41-47, apr. 2020. ISSN 2614-6495. Available at: <http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/798>. Date accessed: 22 dec. 2024.
Citation Formats
Issue
Vol 18 No 1 (2020): JIFI
Section
Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Licencing
All articles in Jurnal Ilmu Kefarmasian Indonesia are an open-access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License which permits unrestricted non-commercial used, distribution and reproduction in any medium.

This licence applies to Author(s) and Public Reader means that the users mays :

  • SHARE:
    copy and redistribute the article in any medium or format
  • ADAPT:
    remix, transform, and build upon the article (eg.: to produce a new research work and, possibly, a new publication)
  • ALIKE:
    If you remix, transform, or build upon the article, you must distribute your contributions under the same license as the original.
  • NO ADDITIONAL RESTRICTIONS:
    You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

It does however mean that when you use it you must:

  • ATTRIBUTION: You must give appropriate credit to both the Author(s) and the journal, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

You may not:

  • NONCOMMERCIAL: You may not use the article for commercial purposes.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.