An and evaluation of the antibacterial activity of the bioactive compounds in Majapahit ( L.) fruit.

BACKGROUND AND AIM

Majapahit ( L.) fruit extract acts as a natural antibacterial agent due to its bioactive constituents such as tannins, flavonoids, triterpenoids, and saponins. The aim of this study was to determine the antibacterial activity of Majapahit fruit against both and .

MATERIALS AND METHODS

Column chromatography, minimum inhibitory concentration (MIC) determination, and transmission electron microscopy (TEM) were used for analysis. analysis was performed using PubChem database, Pass Online (Way2Drug.com©), Search Tool 17 Interacting Chemicals (STITCH), and UNIPROT database (https://www.uniprot.org/).

RESULTS

The MIC was found to be 0.313 mg/mL. Within the concentration range of 0.313 mg/mL-10 mg/mL, Majapahit fruit extract could inhibit the growth of , while lower concentrations of 0.078 mg/mL and 0.165 mg/mL indicated the presence of bacterial growth. The pathogenic mechanism of on vannamei shrimp () involved targeting cytochrome P450, cyclin-dependent kinase 6, and caspases 3 and 8. This was indicated by cell damage observed through TEM.

CONCLUSION

This study provides comprehensive results on the potential of Majapahit fruit as a natural antibacterial agent. Thus, Majapahit fruit can be considered for functional food applications.