Judul: Analysis of Microcystin Level in Spirulina Products with the Enzyme-Linked Immunosorbent Assay (ELISA)
Abstrak: Spirulina merupakan mikroalga kelompok sianobakteria yang dapat dimanfaatkan sebagai suplemen penunjang kesehatan. Produk spirulina mungkin terkontaminasi oleh sianotoksin seperti mikrosistin yang berasal dari metabolit sekunder Microcystis aeruginosa. Mikrosistin merupakan hepatotoksin monosiklik heptapeptida yang menyebabkan terhambatnya kerja enzim protein fosfatase 1 (PPI) dan 2a (PPIIa) dan paparannya dapat menimbulkan nekrosis, apoptosis, pendarahan, hingga kematian. Analisis perlu dilakukan untuk mengantisipasi risiko bahaya yang timbul akibat mikrosistin dari produk berbasis spirulina yang ada di Indonesia. Metode ELISA indirect competitive dipilih karena dapat mendeteksi keberadaan mikrosistin secara spesifik, sensitif, cepat, menganalisis banyak sampel sekaligus serta pengoperasian yang mudah. Analisis kadar mikrosistin dari produk spirulina dari hulu hingga hilir menunjukkan kadar mikrosistin yang berbeda pada sampel kultur, sisa media, bubur, serta flake dan bubuk pada setiap panennya disebabkan oleh kondisi lingkungan berupa intensitas cahaya dan salinitas. Proses pemanasan (T=60 oC) selama 6 jam mampu mereduksi konsentrasi mikrosistin pada rentang 18,22 – 96,01%. Reduksi tersebut akan semakin besar saat konsentrasi mikrosistin pada bubur kebih tinggi. Konsentrasi mikrosistin pada produk bubuk komersial dari lima panen, 0,26 – 0,56 µg/kg (bk), berada di bawah kadar maksimal yang diperbolehkan pada produk, yaitu 1 µg MC-LR/g. Konsumsi maksimal produk bubuk spirulina komersial berdasarkan TDI (0,04 µg/kg BB/hari) jauh lebih tinggi dibandingkan konsumsi spirulina yang direkomendasikan, sehingga aman untuk dikonsumsi dan produk dapat diekspor ke daerah yang memiliki regulasi terkait kadar maksimal mikrosistin ini., Spirulina is a cyanobacterial microalgae which can be used as a health support supplement. Spirulina products may be contaminated with cyanotoxins such as microcystin derived from Microcystis aeruginosa. Microcystin is a heptapeptide monocyclic hepatotoxin that causes inhibition of the action of protein phosphatase 1 (PPI) and 2a (PPIIa) enzymes and its exposure can cause necrosis, apoptosis, bleeding, and even death. Analysis needs to be carried out to anticipate the risk of harm arising from microcystin from spirulina-based products in Indonesia. The indirect competitive ELISA method was chosen because it can detect the presence of microcystins specifically, is sensitive, fast, analyzes many samples at once and is easy to operate. Analysis of microcystin content of spirulina products from upstream to downstream showed different microcystin levels in culture samples, remaining media, slurry, and flakes and powder at each harvest due to environmental conditions such as light intensity and salinity The heating process (T=60 oC) for 6 hours was able to reduce microcystin concentrations in the range of 18.22 – 96.01%. The reduction will be greater when the concentration of microcystin in the slurry is higher. The concentration of microcystin in the commercial powder product from five harvests, 0.26 – 0.56 µg/kg (bk), was below the maximum level allowed for the product, namely 1 µg MC-LR/g. The maximum consumption of commercial spirulina powder products based on TDI (0.04 µg/kg BW/day) is much higher than the recommended consumption of spirulina, so it is safe for consumption and the product can be exported to areas that have regulations regarding levels of microcystin.
Keyword: ELISA, Mikrosistin, Spirulina