THE COMBINED ANTIMICROBIAL ACTIVITY OF CAYENNE CHILI PEPPER (Capsicum frutescens) EXTRACT AND Bifidobacterium breve BS2-PB3 AGAINST METHICILLIN-RESISTANT Staphylococcus aureus [AKTIVITAS ANTIMIKROBA GABUNGAN EKSTRAK CABAI RAWIT (CAPSICUM FRUTESCENS) DAN BIFIDOBACTERIUM BREVE BS2-PB3 TERHADAP METHICILLIN-RESISTANT STAPHYLOCOCCUS AUREUS]

Penulis

  • Billy Yosua Costantin Pongajow Department of Biology Faculty of Health Sciences Universitas Pelita Harapan
  • Chelsea Valeria Simamora Department of Biology Faculty of Health Sciences Universitas Pelita Harapan
  • Marcelia Sugata Department of Biology Faculty of Health Sciences Universitas Pelita Harapan
  • Juandy Jo Department of Biology Faculty of Health Sciences Universitas Pelita Harapan http://orcid.org/0000-0002-5366-7605

DOI:

https://doi.org/10.19166/jstfast.v8i2.8915

Kata Kunci:

Antibacterial activity, Bifidobacterium breve, Capsaicin, Methicillin-Resistant Staphylococcus aureus

Abstrak

Antibiotic resistance is increasingly becoming a global health threat, prompting the search for alternative treatments from natural compounds. Capsicin is a bioactive component of Capsicum species, exhibiting antimicrobial, antifungal, anticancer, and anti-inflammatory properties. Probiotics such as Bifidobacterium breve are also known for their immunomodulatory and antimicrobial effects. This study explored the synergistic potential of capsaicin and B. breve combination. Capsaicin was extracted from Capsicum frutescens using grinding and solvent methods, and its concentration was measured by spectrophotometry at 650 nm. The capsaicin extract was added to B. breve BS2-PB3 cultures and tested against Methicillin-resistant Staphylococcus aureus (MRSA). The results showed a significant increase in clear zone diameter with capsaicin supplementation compared to individual controls, indicating synergistic potential in enhancing the antimicrobial activity.

Bahasa Indonesia Abstract:

Resistensi antibiotik semakin menjadi ancaman kesehatan global, sehingga mendorong pencarian alternatif pengobatan dari senyawa alami. Capsaicin merupakan komponen bioaktif dari spesies Capsicum yang menunjukkan sifat antimikroba, antifungal, antikanker dan anti-inflamasi. Probiotik seperti Bifidobacterium breve juga dikenal karena efek imunomodulator dan antimikrobanya. Penelitian ini mengeksplorasi potensi sinergis kombinasi capsaicin dari ekstrak cabai rawit dan B. breve strain BS2-PB3. Capsaisin diekstraksi dari Capsicum frutescens menggunakan metode penggilingan dan pelarut, dimana konsentrasinya diukur dengan spektrofotometri pada 650 nm. Ekstrak cabai yang berisikan capsaicin ditambahkan ke kultur B. breve BS2-PB3 dan diuji terhadap Methicillin-resistant Staphylococcus aureus (MRSA). Hasil menunjukkan peningkatan signifikan pada diameter zona bening ketika MRSA dipaparkan terhadap kombinasi B. breve dengan suplementasi ekstrak cabai dibandingkan perlakuan-perlakuan individual. Hal tersebut menunjukkan potensi sinergis antara kultur probiotik dengan suplementasi capsaicin dalam meningkatkan aktivitas antimikroba.

Referensi

Ao, Z., Huang, Z., & Liu, H. (2022). Spicy food and chili peppers and multiple health outcomes: Umbrella review. Molecular Nutrition & Food Research, 66(23), 2200167. https://doi.org/10.1002/mnfr.202200167

Chen, J., Chen, X., & Ho, C. L. (2021). Recent development of probiotic Bifidobacteria for treating human diseases. Frontiers in Bioengineering and Biotechnology, 9. https://doi.org/10.3389/fbioe.2021.770248

Choi, J., Cho, J., Park, K. J., Choi, J. H., & Lim, J. (2022). Effect of moisture content difference on the analysis of quality attributes of red pepper (Capsicum annuum L.) powder using a hyperspectral system. Foods, 11(24), 4086. https://doi.org/10.3390/foods11244086

Efthimiou, G., Tsiamis, G., Typas, M. A., & Pappas, K. M. (2019). Transcriptomic adjustments of Staphylococcus aureus COL (MRSA) forming biofilms under acidic and alkaline conditions. Frontiers in Microbiology, 10. https://doi.org/10.3389/fmicb.2019.02393

Füchtbauer, S., Mousavi, S., Bereswill, S., & Heimesaat, M. M. (2021). Antibacterial properties of capsaicin and its derivatives and their potential to fight antibiotic resistance - A literature survey. European Journal of Microbiology and Immunology, 11(1), 10-17. https://doi.org/10.1556/1886.2021.00003

Javvadi, S. G., Kujawska, M., Papp, D., Gontarczyk, A. M., Jordan, A., Lawson, M. A., O’Neill, I., Alcon-Giner, C., Kiu, R., Clarke, P., Beraza, N., & Hall, L. J. (2022). A novel bacteriocin produced by Bifidobacterium longum subsp. infantis has dual antimicrobial and immunomodulatory activity. bioRxiv (Cold Spring Harbor Laboratory). https://doi.org/10.1101/2022.01.27.477972

Katadata. (2021). Konsumsi cabai merah meningkat 9,94% pada 2021. Retrieved from https://databoks.katadata.co.id/datapublish/2022/10/26/konsumsi-cabai-merah-meningkat-994-pada-2021

Khare, T., Anand, U., Dey, A., Assaraf, Y. G., Chen, Z., Liu, Z., & Kumar, V. (2021). Exploring phytochemicals for combating antibiotic resistance in microbial pathogens. Frontiers in Pharmacology, 12. https://doi.org/10.3389/fphar.2021.720726

Kusharyati, D. F., Hendrati, P. M., Ryandini, D., Manshur, T. A., Dewi, M. A., Khatimah, K., & Rovik, A. (2020). Isolation of Bifidobacterium from infant’s feces and its antimicrobial activity. Digital Press Life Sciences, 2, 00002. https://doi.org/10.29037/digitalpress.22326

Lade, H., Park, J. H., Chung, S. H., Kim, I. H., Kim, J. M., Joo, H. S., & Kim, J. S. (2019). Biofilm formation by Staphylococcus aureus clinical isolates is differentially affected by glucose and sodium chloride supplemented culture media. Journal of Clinical Medicine, 8(11), 1853. https://doi.org/10.3390/jcm8111853

Lemaire, S., Van Bambeke, F., Mingeot-Leclercq, M., Glupczynski, Y., & Tulkens, P. M. (2007). Role of acidic pH in the susceptibility of intraphagocytic methicillin-resistant Staphylococcus aureus strains to meropenem and cloxacillin. Antimicrobial Agents and Chemotherapy, 51(5), 1627-1632. https://doi.org/10.1128/AAC.01192-06

Lu, Y., & Cui, B. (2019). Extraction and purification of capsaicin from Capsicum oleoresin using a combination of tunable aqueous polymer-phase impregnated resin (TAPPIR) extraction and chromatography technology. Molecules, 24(21), 3956. https://doi.org/10.3390/molecules24213956

Magied, M. M. A., Salama, N. A. R., & Ali, M. (2014). Hypoglycemic and hypocholesterolemia effects of intragastric administration of dried red chili pepper (Capsicum annuum) in alloxan-induced diabetic male albino rats fed with high-fat diet. Journal of Food and Nutrition Research, 2(11), 850-856. https://doi.org/10.12691/jfnr-2-11-15

Mahalak, K. K., Bobokalonov, J., Firrman, J., Williams, R. B., Evans, B. S., Fanelli, B., Soares, J. W., Kobori, M., & Liu, L. (2022). Analysis of the ability of capsaicin to modulate the human gut microbiota in vitro. Nutrients, 14(6), 1283. https://doi.org/10.3390/nu14061283

Marini, E., Magi, G., Mingoia, M., Pugnaloni, A., & Facinelli, B. (2015). Antimicrobial and anti-virulence activity of capsaicin against erythromycin-resistant, cell-invasive group A streptococci. Frontiers in Microbiology, 6, 1281. https://doi.org/10.3389/fmicb.2015.01281

Menezes, R. D. P., Bessa, M. A. D. S., Siqueira, C. D. P., Teixeira, S. C., Ferro, E. A. V., Martins, M. M., Cunha, L. C. S., & Martins, C. H. G. (2022). Antimicrobial, antivirulence, and antiparasitic potential of Capsicum chinense Jacq. extracts and their isolated compound capsaicin. Antibiotics, 11(9), 1154. https://doi.org/10.3390/antibiotics11091154

Martinez, F. A. C., Balciunas, E. M., Converti, A., Cotter, P. D., & De Souza Oliveira, R. P. (2013). Bacteriocin production by Bifidobacterium spp.: A review. Biotechnology Advances, 31(4), 482-488. https://doi.org/10.1016/j.biotechadv.2013.01.010

Mercy, R., Udoh, & David, E. (2016). Extraction and comparative analysis of moisture and capsaicin contents of Capsicum peppers. Journal of Pain and Relief, 5(5). https://doi.org/10.4172/2167-0846.1000268

Mo, C. Y., Kang, S. W., Lee, K. J., Lim, J. G., Cho, B. K., & Lee, H. D. (2011). Development of prediction model for capsaicinoids content in red pepper powder using near-infrared spectroscopy-particle size effect. Food Engineering Progress, 15, 48-55. Retrieved from https://www.foodengprog.org/archive/view_article?pid=fep-15-1-48

Mueller-Seitz, E., Hiepler, C., & Petz, M. (2008). Chili pepper fruits: Content and pattern of capsaicinoids in single fruits of different ages. Journal of Agricultural and Food Chemistry, 56(24), 12114-12121. https://doi.org/10.1021/jf802385v

Nagoth, J. A., Raj, J., & L, A. (2014). Comparative study on the extraction of capsaicinoids from Capsicum chinese and their analysis by phosphomolybdic acid reduction and HPLC. International Journal of Pharmaceutical Sciences Review and Research, 28, 247-252. Retrieved from https://globalresearchonline.net/journalcontents/v28-2/44.pdf

Orobiyi, A. (2018). Capsaicin and ascorbic acid content in the high yielding chili pepper (Capsicum annuum L.) landraces of northern Benin. 4. Retrieved from https://www.ijcmas.com/vol-4-9/A.Orobiyi,%20et%20ak.pdf

Othman, Z. A. A., Ahmed, Y. B. H., Habila, M. A., & Ghafar, A. A. (2011). Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high-performance liquid chromatography. Molecules, 16(10), 8919-8929. https://doi.org/10.3390/molecules16108919

Oyedemi, B. O., Kotsia, E. M., Stapleton, P., & Gibbons, S. (2019). Capsaicin and gingerol analogues inhibit the growth of efflux-multidrug resistant bacteria and R-plasmids conjugal transfer. Journal of Ethnopharmacology, 245, 111871. https://doi.org/10.1016/j.jep.2019.111871

Peeyananjarassri, S. (2022). The efficiency of capsaicin in chilli on antibacterial activity of Salmonella. International Journal of Current Science Research and Review, 05(08). https://doi.org/10.47191/ijcsrr/V5-i8-49

Petersen, K. S., Anderson, S., See, J. R. C., Leister, J., Kris-Etherton, P. M., & Lamendella, R. (2022). Herbs and spices modulate gut bacterial composition in adults at risk for CVD: Results of a prespecified exploratory analysis from a randomized, crossover, controlled-feeding study. Journal of Nutrition, 152(11), 2461-2470. https://doi.org/10.1093/jn/nxac201

Piewngam, P., & Otto, M. (2020). Probiotics to prevent Staphylococcus aureus disease? Gut Microbes, 11(1), 94-101. https://doi.org/10.1080/19490976.2019.1591137

Qiu, J., Niu, X., Wang, J., Xing, Y., Leng, B., Dong, J., Li, H., Luo, M., Zhang, Y., Dai, X., Luo, Y., & Deng, X. (2012). Capsaicin protects mice from community-associated methicillin-resistant Staphylococcus aureus pneumonia. PLOS ONE, 7(3), e33032. https://doi.org/10.1371/journal.pone.0033032

Rosca, A. E., Iesanu, M. I., Zahiu, C. D. M., Voiculescu, S. E., Paslaru, A. C., & Zagrean, A. (2020). Capsaicin and gut microbiota in health and disease. Molecules, 25(23), 5681. https://doi.org/10.3390/molecules25235681

Romero-Luna, H. E., Colina, J., Guzmán-Rodríguez, L., Sierra-Carmona, C. G., Farías-Campomanes, N. M., García-Pinilla, S., González-Tijera, M. M., Malagón-Alvira, K. O., & Peredo-Lovillo, A. (2022). Capsicum fruits as functional ingredients with antimicrobial activity: An emphasis on mechanisms of action. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-022-05578-y

Ryu, W., Kim, H., Kim, G., & Rhee, H. (2017). Rapid determination of capsaicinoids by colorimetric method. Journal of Food and Drug Analysis, 25(4), 798-803. https://doi.org/10.1016/j.jfda.2016.11.007

Song, J., Ren, H., Gao, Y., Lee, C., Li, S., Zhang, F., Li, L., & Hong, C. (2017). Dietary capsaicin improves glucose homeostasis and alters the gut microbiota in obese diabetic ob/ob mice. Frontiers in Physiology, 8. https://doi.org/10.3389/fphys.2017.00602

Taylor, T. A., & Unakal, C. G. (2022). Staphylococcus aureus. In StatPearls [Internet]. Treasure Island, FL: StatPearls Publishing. Retrieved from https://www.ncbi.nlm.nih.gov/books/NBK441868/

Valdez-Baez, J. L., Da Costa, F. M. R., Gomide, A. C. P., Profeta, R., Da Silva, A. L., De Jesus Sousa, T., Viana, M. V. C., Kato, R. B., Américo, M. F., Freitas, A. D. S., De Oliveira Carvalho, R. D., Brenig, B., Martins, F. S., Aburjaile, F. F., & Azevedo, V. (2022). Comparative genomics and in silico evaluation of genes related to the probiotic potential of Bifidobacterium breve 1101A. Bacteria, 1(3), 161-182. https://doi.org/10.3390/bacteria1030013

Wang, F., Huang, X., Chen, Y., Zhang, D., Chen, D., Chen, L., & Lin, J. (2020). Study on the effect of capsaicin on the intestinal flora through high-throughput sequencing. ACS Omega, 5(2), 1246-1253. https://doi.org/10.1021/acsomega.9b03798

Wang, X., Yu, L., Li, F., Zhang, G., Zhou, W., & Jiang, X. (2019). Synthesis of amide derivatives containing capsaicin and their antioxidant and antibacterial activities. Journal of Food Biochemistry, 43(12). https://doi.org/10.1111/jfbc.13061

Xiang, Q., Tang, X., Cui, S., Zhang, Q., Liu, X., Zhao, J., Zhang, H., & Mao, B. (2022). Capsaicin, the spicy ingredient of chili peppers: Effects on gastrointestinal tract and composition of gut microbiota at various dosages. Foods, 11(5), 686. https://doi.org/10.3390/foods11050686

Xiao, J., Katsumata, N., Bernier, F., Ohno, K., Yamauchi, Y., Odamaki, T., Yoshikawa, K., Ito, K., & Kaneko, T. (2020). Probiotic Bifidobacterium breve in improving cognitive functions of older adults with suspected mild cognitive impairment: A randomized, double-blind, placebo-controlled trial. Journal of Alzheimer’s Disease, 77(1), 139-147. https://doi.org/10.3233/JAD-200488

Yang, J., & Yang, H. (2019). Antibacterial activity of Bifidobacterium breve against Clostridioides difficile. Frontiers in Cellular and Infection Microbiology, 9. https://doi.org/10.3389/fcimb.2019.00288

Unduhan

Diterbitkan

2024-11-30

Terbitan

Vol 8 No 1 (2024): NOVEMBER

Bagian

Articles

Lisensi

Hak Cipta (c) 2024 Billy Yosua Costantin Pongajow, Chelsea Valeria Simamora, Marcelia Sugata, Juandy Jo

Creative Commons License

Artikel ini berlisensiCreative Commons Attribution-ShareAlike 4.0 International License.

“Authors who publish with this journal agree to the following terms:


1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC-BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.


2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.


3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website). The final published PDF should be used and bibliographic details that credit the publication in this journal should be included.”