Karakteristik Fisikokimia dan Aktivitas Penghambatan β-Sekretase Berbagai Jenis Madu Lokal Indonesia

Abstract

Indonesia memiliki berbagai jenis madu lokal dengan karakteristik dan kualitas yang beragam. Madu-madu lokal tersebut bisa mengandung senyawa bioaktif yang bisa menghambat aktivitas enzim β-sekretase. Penelitian ini bertujuan untuk mengevaluasi karakteristik fisikokimia beberapa jenis madu lokal Indonesia dan menguji kemampuannya dalam menghambat aktivitas enzim β-sekretase. Tiga jenis madu lokal yang digunakan dalam penelitian ini adalah madu rambutan, kelengkeng dan multiflora. Kadar air dan viskositas ketiga madu tersebut secara statistic berbeda (P < 0.05). Kadar air madu rambutan (20,75%) lebih tinggi dibandingkan dengan kadar air madu kelengkeng (19,27%) dan madu multiflora (19,18%). Sementara itu, madu multiflora memiliki tingkat kekentalan paling tinggi (24,00 pascal second) dibandingkan dengan madu rambutan (18,33 pascal second) dan madu kelengkeng (19,67 pascal second). Di sisi lain, tingkat keasaman ketiga madu tersebut tidak berbeda secara signifikan dengan rentang 31,48 – 45,16 mL NaOH. Analisis penghambatan enzim β-sekretase dengan uji fluorometri menunjukan bahwa aktivitas enzim tersebut secara signifikan lebih rendah dengan penambahan salah satu madu lokal tersebut (P<0.05). Madu multiflora memiliki aktivitas penghambatan lebih tinggi (243,63 RFU) dibandingkan dengan madu rambutan (394,45 RFU) dan kelengkeng (401,17). Meskipin demikian, daya hambat tersebut masih lebih rendah dibandingkan dengan inhibitor komersial (132,82 RFU). Penelitian ini menunjukan ketiga madu tersebut sudah memenuhi standar SNI dan menunjukan bahwa ketiga madu tersebut mampu menghambat enzim β- sekretase.

Indonesia is rich with the local honeys with different characteristics and qualities. The local honeys may contain various bioactive compounds exhibiting inhibitory properties against β-secretase enzyme. This enzyme is known to be the culprit behinds various neurodegenartive diseases, which is found to be one of publich health issue in Indonesia. This study aims to evaluate the physicochemical properties of several Indonesian local honeys and investigate their inhibitory properties against β-secretase. To address, three local honeys were used, including rambutan, kelengkeng and raw multifloral honey. Water content and viscosity of these honeys were found to be statistically different (P<0.05). Rambutan honey has

the highest water content (20.75%) than the kelengkeng (19.27%) and raw multifloral (19.18%). Meanwhile, the raw multifloral honey was found to have the highest viscosity (24.00 pascal second) compared to rambutan (18.33 pascal second) and kelengkeng (19.67 pascal second). On the other hand, the acidity of those honey were statistically comparable (P>0.05), with the values ranging from 31.48 to 45.16 mL NaOH. Interestingly, inhibitory assay against β-secretase enzyme showed that the three madu were able to reduce the enzymatic activity (P<0.05). The raw multifloral honey exhibited highest inhibiton activity (243,63 RFU) than the rambutan (394,45 RFU) or the kelengkeng (401,17). Nevertheless, these activities were remarkably lower than the inhibition activity of the commercially available inhibitor for β-secretase enzyme (132.82 RFU). Altogether, this study showed that three honeys met the SNI standard and showed that the three honeys were able to inhibit the -secretase enzyme.