TY - GEN
T1 - Oxidation of extracted cholesterol from fatty food by using crude cholesterol oxidase Streptomyces sp.
AU - Perdani, Meka Saima
AU - Faturrohman, Muhammad
AU - Putri, Dwini Normayulisa
AU - Hermansyah, Heri
N1 - Funding Information:
The authors would like to thank for the research support provided by Ministry of Research, Technology and Higher Education through PMDSU program and thank for the publication support provided by the United States Agency for International Development (USAID) through the Sustainable Higher Education Research Alliance (SHERA) Program for Universitas Indonesia’s Scientific Modeling, Application, Research and Training for City-centered Innovation and Technology (SMART CITY) Project, Grant #AID-497-A-1600004, Sub Grant #IIE-00000078-UI-1.
Publisher Copyright:
© 2019 Author(s).
PY - 2019/12/10
Y1 - 2019/12/10
N2 - Cholesterol is contained in many food ingredients from animal origin. One of methods that is used to degrade cholesterol is an enzymatic oxidation. Numerous researcher have been done in cholesterol enzymatic oxidation by used commercial cholesterol as a substrate. In this study, the substrate is obtained by extracting crude cholesterol from fatty food. The aim of this study is to oxidize the crude extract cholesterol from egg yolk, chicken liver, chicken meat, and beef by using cholesterol oxidase enzyme extracted from Streptomyces sp. Oxidation test was carried out on certain constant parameters by quantifying the results using HPLC. The cholesterol had been extracted by mixing the fatty foods with non- polar solvent. The sources for crude extract cholesterol such as egg yolk, chicken liver, and chicken meat were degraded until 20% with 2 mg/mL cholesterol oxidase after 3 hours reaction, meanwhile the crude extract cholesterol from beef was able to oxidize 10% of cholesterol.
AB - Cholesterol is contained in many food ingredients from animal origin. One of methods that is used to degrade cholesterol is an enzymatic oxidation. Numerous researcher have been done in cholesterol enzymatic oxidation by used commercial cholesterol as a substrate. In this study, the substrate is obtained by extracting crude cholesterol from fatty food. The aim of this study is to oxidize the crude extract cholesterol from egg yolk, chicken liver, chicken meat, and beef by using cholesterol oxidase enzyme extracted from Streptomyces sp. Oxidation test was carried out on certain constant parameters by quantifying the results using HPLC. The cholesterol had been extracted by mixing the fatty foods with non- polar solvent. The sources for crude extract cholesterol such as egg yolk, chicken liver, and chicken meat were degraded until 20% with 2 mg/mL cholesterol oxidase after 3 hours reaction, meanwhile the crude extract cholesterol from beef was able to oxidize 10% of cholesterol.
KW - cholesterol
KW - cholesterol oxidase
KW - enzymatic reaction
KW - fatty foods
KW - oxidation
UR - http://www.scopus.com/inward/record.url?scp=85076771351&partnerID=8YFLogxK
U2 - 10.1063/1.5139357
DO - 10.1063/1.5139357
M3 - Conference contribution
AN - SCOPUS:85076771351
T3 - AIP Conference Proceedings
BT - 4th Biomedical Engineering''s Recent Progress in Biomaterials, Drugs Development, Health, and Medical Devices
A2 - Lischer, Kenny
A2 - Abuzairi, Tomy
A2 - Rahman, Siti Fauziyah
A2 - Gozan, Misri
PB - American Institute of Physics Inc.
T2 - 4th International Symposium of Biomedical Engineering�s Recent Progress in Biomaterials, Drugs Development, Health, and Medical Devices, ISBE 2019
Y2 - 22 July 2019 through 24 July 2019
ER -