Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates

¹ Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University (Bogor Agricultural University), Jl. Agatis Darmaga Bogor, Bogor 16680, Indonesia
² Center for Coastal and Marine Resources Studies PKSPL, IPB University, Jalan Pajajaran Raya, Bogor, 16153, Indonesia

^* Corresponding author: safrina_dyah@apps.ipb.ac.id

Abstract

Sargassum and Ulva are abundant seaweeds in Indonesia, renowned for their bioactive compounds with diverse biological activities, including anti-diabetic properties. However, the full utilization of these seaweeds, particularly in the form of functional beverages, has not been achieved. Fermentation using Symbiotic Culture of Bacteria and Yeast (SCOBY) presents a promising method for producing functional seaweed beverages. This study aimed to analyze the chemical composition of Sargassum sp. and Ulva sp., assess their anti-diabetic properties, and investigate the effects of fermentation with SCOBY on their bioactive profile. Hot water extracts of Sargassum sp., Ulva sp., and a combination of both were fermented with SCOBY for 8 days at room temperature. The results revealed that Sargassum sp. contains hydroquinone phenols, steroids, triterpenoids, tannins, and saponins, whereas Ulva sp. contains hydroquinone phenols, steroids, and saponins. The combined seaweed extracts exhibited a higher total phenolic content (69.63 ppm) and demonstrated stronger anti-diabetic activity, with a low IC50 value for alpha-amylase inhibition (4.04±0.09 ppm). LC/MS profiling of extracts and fermented combinations highlighted differences attributed to SCOBY fermentation, suggesting the potential for enhanced anti-diabetic activity.