A Potential Probiotic from Fermented Tilapia Fish Naniura as a Natural Anti-Inflammatory: In Vitro and In Silico
نویسندگان
1 Department of Chemistry, Universitas Negeri Surabaya, Surabaya 60231, Indonesia
2 Department of Chemistry, Universitas Negeri Surabaya, Surabaya 60231, Indonesia
3 Department of Chemistry, Universitas Negeri Surabaya, Surabaya 60231, Indonesia
4 Department of Chemistry, Brawijaya University, Jl. Veteran 65145 Malang, Indonesia
doi
10.48309/ajgc.2026.545093.1835چکیده
Tilapia fish Naniura is a traditional fermented dish prepared without heating, using spices and natural fermentation, and is considered a potential probiotic. This study aimed to investigate the probiotic and anti-inflammatory properties of fermented tilapia Naniura. The research included the preparation of Naniura, isolation and enumeration of lactic acid bacteria (LAB), measurement of pH and total titratable acidity (TTA), antioxidant assays, LC-MS profiling, in vitro anti-inflammatory testing, and molecular docking. The results showed that Formula 1 (100 g tilapia) exhibited the highest LAB colony count, the lowest pH, and the highest TTA. LC-MS analysis identified 159 compounds, including steroid derivatives with potential anti-inflammatory activity. In vitro anti-inflammatory testing yielded an IC50 value of 802 ppm, indicating a moderate activity. Molecular docking further revealed a strong binding affinity between active compounds and inflammatory target receptors. These findings suggest that Naniura possesses probiotic properties and the potential to be a natural anti-inflammatory agent.
