In Vitro Evaluation of Prebiotic Potential of Red Ginger (Zingiber officinale var. rubrum) Rhizome Ethanol Extract on Lactobacillus acidophilus and Escherichia coli
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Submitted
2 November 2023
Published
30 August 2024
Keywords:
-
Prebiotic, Phenol, Carbohydrate, Red ginger
Abstract
Prebiotics, including carbohydrates and phenols, promote beneficial gut bacteria (probiotics). Red ginger (Zingiber officinale var. rubrum) rhizomes, rich in these compounds, have been traditionally used in medicine but their prebiotic potential remains unexplored. This study investigated the in vitro prebiotic effects of Z. officinale var. rubrum rhizomes on Lactobacillus acidophilus (beneficial) and Escherichia coli (opportunistic) bacteria. Prebiotic activity was assessed using a turbidimetric method, measuring bacterial growth via UV-Vis spectrophotometry at 600 nm. The prebiotic index and percentage inhibition were calculated to evaluate the impact on bacterial growth. Additionally, total phenol content was determined using the Folin-Ciocalteu method. Results indicate that Z. officinale var. rubrum rhizomes exhibit prebiotic properties, stimulating L. acidophilus growth (prebiotic index of 156.035 and percentage inhibition value of -153.128%) while inhibiting E. coli growth (54.343% inhibition). The rhizomes contained 31.15 mg GAE/g extract of total phenols and 23.55% carbohydrates. These findings suggest that Z. officinale var. rubrum rhizomes possess prebiotic potential, warranting further investigation for potential applications in gut health management.
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References
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34. Helal MMI, Osman MY, Ghobashy MOI, Helmy WA. Study of some biological activities of aqueous extract of ginger (Zingiber officinale). Egypt Pharm J. 2014;13(2):144–50. DOI: 10.4103/1687-4315.147093
2. Lopes SMS, Francisco MG, Higashi B, de Almeida RTR, Krausová G, Pilau EJ, et al. Chemical characterization and prebiotic activity of fructo-oligosaccharides from Stevia rebaudiana (Bertoni) roots and in vitro adventitious root cultures. Carbohydr Polym. 2016;152:718-25. DOI: 10.1016/j.carbpol.2016.07.043; PMID: 27516323
3. Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, et al. Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods. 2019;8(3):92. DOI: 10.3390/foods8030092; PMCID: PMC6463098; PMID: 30857316
4. Slavin J. Fiber and prebiotics: Mechanisms and health benefits. Nutrients. 2013;5(4):1417-35. DOI: 10.3390/nu5041417; PMCID: PMC3705355; PMID: 23609775
5. Zhang S, Kou X, Zhao H, Mak KK, Balijepalli MK, Pichika MR. Zingiber officinale var. rubrum: Red Ginger's Medicinal Uses. Molecules. 2022;27(3):775. DOI: 10.3390/molecules27030775; PMCID: PMC8840670; PMID: 35164040
6. Widiawati A, Husni A, Wanniatie V, Septinova D. Status Mikrobiologis Yoghurt Susu Kambing Dengan Penambahan Ekstrak Jahe Merah (Zingiber Officinale var. Rubrum). J Riset Inovasi Peternakan J Res Innov Anim. 2022;6(3):293-9. DOI: 10.23960/jrip.2022.6.3.293-299
7. Srikandi S, Humaeroh M, Sutamihardja R. Kandungan Gingerol dan Shogaol dari Ekstrak Jahe Merah (Zingiber officinale Roscoe) dengan Metode Maserasi Bertingkat. Al-Kimiya J Ilmu Kimia Terapan. 2020;7(2):75–81. DOI: 10.15575/ak.v7i2.6545
8. Wang J, Chen Y, Hu X, Feng F, Cai L, Chen F. Assessing the effects of ginger extract on polyphenol profiles and the subsequent impact on the fecal microbiota by simulating digestion and fermentation in vitro. Nutrients. 2020;12(10):3194. DOI: 10.3390/nu12103194; PMCID: PMC7650818; PMID: 33086593
9. Hapsari AM, Masfria, Dalimunthe A. Pengujian Kandungan Total Fenol Ekstrak Etanol Tempuyung (Shoncus arvensis L.). Talenta Conf Ser Trop Med. 2018;1(1):284-90. DOI: 10.32734/tm.v1i1.75
10. Wiyantoko B, Rusitasari R, Putri RN, Muhaimin. Identifikasi Glukosa Hasil Hidrolisis Serat Daun Nanas Menggunakan Metode Fenol-Asam Sulfat Secara Spektrofotometri UV-Visibel. In: Kusumawati N, Samik, Nurhayati, editors. Prosiding Seminar Nasional Kimia. 2017 Oct 7; Surabaya, Indonesia. Fakultas MIPA Universitas Negeri Surabaya: Surabaya; 2017. p. 124–31.
11. Phirom-on K, Apiraksakorn J. Development of cellulose-based prebiotic fiber from banana peel by enzymatic hydrolysis. Food Biosci. 2021;41:101083. DOI: 10.1016/j.fbio.2021.101083
12. Di Lodovico S, Gasparri F, Di Campli E, Di Fermo P, D'Ercole S, Cellini L, et al. Prebiotic Combinations Effects on the Colonization of Staphylococcal Skin Strains. Microorganisms. 2020;9(1):37. DOI: 10.3390/microorganisms9010037; PMCID: PMC7824076; PMID: 33374268
13. Ministry of Health of the Republic of Indonesia. Farmakope Herbal Indonesia Edisi II. Jakarta: Ministry of Health of the Republic of Indonesia; 2017.
14. Senduk TW, Montolalu LADY, Dotulong V. The rendement of boiled water extract of mature leaves of mangrove Sonneratia alba. J Perikanan Kelautan Trop. 2022;11(1):9–15. DOI: 10.35800/jpkt.11.1.2020.28659
15. Ćujić N, Šavikin K, Janković T, Pljevljakušić D, Zdunić G, Ibrić S. Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique. Food Chem. 2016;194:135–42. DOI: 10.1016/j.foodchem.2015.08.008; PMID: 26471536
16. Martins PM, Thorat BN, Lanchote AD, Freitas LAP. Green extraction of glycosides from Stevia rebaudiana (Bert.) with low solvent consumption: A desirability approach. Resour Technol. 2016;2(4):247–53. DOI: 10.1016/j.reffit.2016.11.007
17. Herawati IE, Saptarini NM. Studi Fitokimia pada Jahe Merah (Zingiber officinale Roscoe Var. Sunti Val). Majalah Farmasetika. 2020;4(Suppl 1):22–7. DOI: 10.24198/mfarmasetika.v4i0.25850
18. Rodríguez-Daza MC, Pulido-Mateos EC, Lupien-Meilleur J, Guyonnet D, Desjardins Y, Roy D. Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further. Front Nutr. 2021;8:689456. DOI: 10.3389/fnut.2021.689456; PMCID: PMC8276758; PMID: 34268328
19. Suryani CL. Optimasi metode ekstraksi fenol dari rimpang jahe emprit (Zingiber officinale Var. Rubrum). J Agrisains. 2012;3(4):63–70.
20. Ghasemzadeh A, Jaafar HZE, Rahmat A. Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale Roscoe). Molecules. 2010;15(6):4324–33. DOI: 10.3390/molecules15064324; PMCID: PMC6264263; PMID: 20657444
21. Mao QQ, Xu XY, Cao SY, Gan RY, Corke H, Beta T, et al. Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe). Foods. 2019;8(6):185. DOI: 10.3390/foods8060185; PMCID: PMC6616534; PMID: 31151279
22. Lukiati B, Sulisetijono, Nugrahaningsih, Masita R. Determination of total phenol and flavonoid levels and antioxidant activity of methanolic and ethanolic extract Zingiber officinale Rosc var. Rubrum rhizome. AIP Conf Proc. 2020;2231:040003. DOI: 10.1063/5.0002657
23. Mahmudati N, Wahyono P, Djunaedi D. Antioxidant activity and total phenolic content of three varieties of Ginger (Zingiber officinale) in decoction and infusion extraction method. J Phys Conf Ser. 2020;1567:022028. DOI: 10.1088/1742-6596/1567/2/022028
24. Haroen U, Syafwan S, Kurniawan K, Budiansyah A. Determination of total phenolics, flavonoids, and testing of antioxidant and antibacterial activities of red ginger (Zingiber officinale var. Rubrum). J Adv Vet Anim Res. 2024;11(1):114-24. DOI: 10.5455/javar.2024.k755; PMCID: PMC11055600; PMID: 38680806
25. Ezez D, Tefera M. Effects of solvents on total phenolic content and antioxidant activity of ginger extracts. J Chem. 2021;2021(1):6635199. DOI: 10.1155/2021/6635199
26. Plamada D, Vodnar DC. Polyphenols-Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics. Nutrients. 2021;14(1):137. DOI: 10.3390/nu14010137; PMCID: PMC8747136; PMID: 35011012
27. Supu RD, Diantini A, Levita J. Red ginger (Zingiber officinale var. rubrum): Its chemical constituents, pharmacological activities and safety. Fitofarmaka J Ilmiah Farmasi. 2018;8(1):25–31. DOI: 10.33751/jf.v8i1.1168
28. Verenzia NA, Sukardi, Mujianto, Wachid M. Karakterisasi Fisikokimia dan Organoleptik Stik dengan Formulasi Tepung Lemon (Citrus limon L) dan Pati Jahe Merah (Zingiber officinale var Rubrum). Food Technol Halal Sci J. 2022;5(1):93–108. DOI: 10.22219/fths.v5i1.18979
29. Nasution AS, Hasbullah R, Hartulistiyoso E. Effect of Drying Temperature on Quality of Dried Red Ginger (Zingiber Officinale Var. Rubrum). J Teknik Pertanian Lampung. 2023;12(1):107-17. DOI: 10.23960/jtep-l.v12i1.107-117
30. Sánchez-Clemente R, Guijo MI, Nogales J, Blasco R. Carbon Source Influence on Extracellular pH Changes along Bacterial Cell-Growth. Genes. 2020;11(11):1292. DOI: 10.3390/genes11111292; PMCID: 10.3390/genes11111292; PMID: 33142974
31. Wihansah RRS, Yusuf M, Arifin M, Oktaviana AY, Rifkhan R, Negara JK, et al. Pengaruh Pemberian Glukosa yang Berbeda terhadap Adaptasi Escherichia coli pada Cekaman Lingkungan Asam. 2018;13(1):36–42. DOI: 10.31186/jspi.id.13.1.29-35
32. Lordan C, Thapa D, Ross RP, Cotter PD. Potential for enriching next-generation health-promoting gut bacteria through prebiotics and other dietary components. Gut Microbes. 2020;11(1):1–20. DOI: 10.1080/19490976.2019.1613124; PMCID: PMC6973326; PMID: 31116628
33. Figueroa-González I, Rodríguez-Serrano G, Gómez-Ruiz L, García-Garibay M, Cruz-Guerrero A. Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products. Food Sci Technol. 2019;39(3):747-53. DOI: 10.1590/fst.07318
34. Helal MMI, Osman MY, Ghobashy MOI, Helmy WA. Study of some biological activities of aqueous extract of ginger (Zingiber officinale). Egypt Pharm J. 2014;13(2):144–50. DOI: 10.4103/1687-4315.147093
Authors
1.
Gumelar FR, Suarantika F, Rusdi B. In Vitro Evaluation of Prebiotic Potential of Red Ginger (Zingiber officinale var. rubrum) Rhizome Ethanol Extract on Lactobacillus acidophilus and Escherichia coli. Borneo J Pharm [Internet]. 2024Aug.30 [cited 2024Nov.21];7(3):290-6. Available from: https://journal.umpr.ac.id/index.php/bjop/article/view/6029
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