Assessment of Antioxidant and Antibacterial Activities of Pokea Clam (Batissa violacea celebensis) Protein Hydrolysates: An in vitro Approach
Abstract
The pokea clam (Batissa violacea celebencis Martens, 1897), a freshwater bivalve of the Corbiculidae family, is indigenous to the Pohara River in Konawe, Southeast Sulawesi. Recognised as an endemic species, it has been traditionally utilised by local populations for the treatment of ailments such as jaundice, malaria, asthma, high blood pressure, and fever. Marine-derived bioactive peptides, especially from bivalves, can be extracted via enzymatic hydrolysis, producing protein hydrolysates known for their potential in functional food applications. These hydrolysates possess notable health-promoting properties, including antioxidant and antibacterial effects, which may offer advantages over synthetic alternatives. In this study, the antioxidant capacity of pokea clam protein hydrolysates was analysed using DPPH and ABTS methods, resulting in IC₅₀ values of 52.304 mg/mL and 81.268 mg/mL, respectively. Antibacterial testing via the agar diffusion technique demonstrated strong inhibitory effects against Staphylococcus aureus, Salmonella typhi, and Escherichia coli, with respective inhibition zone diameters of 28 mm, 23 mm, and 18.5 mm. These findings underscore the potential of pokea clam protein hydrolysates as therapeutic agents for oxidative stress and bacterial infections.
Keywords:
Antibacterial, Antioxidant, Batissa Violacea, Pokea Clam
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References
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Ilyasov, I. R., Beloborodov, V. L., Selivanova, I. A., & Terekhov, R. P. (2020). ABTS/PP decolorization assay of antioxidant capacity reaction pathways. International Journal of Molecular Sciences, 21(3), 1131. https://doi.org/10.3390/ijms21031131
Intarasirisawat, R., Benjakul, S., Visessanguan, W., & Wu, J. (2014). Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. LWT-Food Science and Technology, 58(1), 280-286. https://doi.org/10.1016/j.lwt.2014.02.036
Karadag, A., Ozcelik, B., & Saner, S. (2009). Review of methods to determine antioxidant capacities. Food Analytical Methods, 2(1), 41-60. https://doi.org/10.1007/s12161-008-9067-7
Kedare, S. B., & Singh, R. P. (2011). Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48(4), 412-422. https://doi.org/10.1007/s13197-011-0251-1
Kurniasari, Y., Khasanah, K., Yunita, V., Alawiyah, L., & Wijayanti, P (2022). Antioxidant Activity of Bran Powder Extract Using DPPH, ABTS, and FRAP Methods. CERATA. [Aktivitasantioksidanekstrakserbukbekatulmenggunakanmetode DPPH, ABTS, dan FRAP. CERATA JurnalIlmu Farmasi,] Journal of Pharmacy,13(2), 82-90. https://doi.org/10.61902/cerata.v13i2.612
Li, Z., Xu, D., Li, X., Deng, Y., & Li, C. (2022). Redox imbalance in chronic inflammatory diseases. BioMed Research International, 2022, 9813486. https://doi.org/10.1155/2022/9813486
Liceaga, A. M., & Hall, F. (2015). Nutritional, Functional and Bioactive Protein Hydrolysates. Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21776-9
Liceaga‐Gesualdo, A. M., & Li‐Chan, E. C. Y. (1999). Functional properties of fish protein hydrolysate from herring (Clupea harengus). Journal of Food Science, 64(6), 1000-1004. https://doi.org/10.1111/j.1365-2621.1999.tb12268.x
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Luo, H. Y., Wang, B., Li, Z. R., Chi, C. F., Zhang, Q. H., & He, G. Y. (2013). Preparation and evaluation of antioxidant peptide from papain hydrolysate of Sphyrna lewini muscle protein. LWT-Food Science and Technology, 51(1), 281-288. https://doi.org/10.1186/s40529-015-0088-4
Mirzaee, H., Ahmadi Gavlighi, H., Nikoo, M., Udenigwe, C. C., Rezvankhah, A., &Khodaiyan, F. (2024). Improved antioxidant, antihypertensive, and antidiabetic activities and tailored emulsion stability and foaming properties of mixture of corn gluten and soy protein hydrolysates via enzymatic processing and fractionation. Food Science & Nutrition, 12(11), 9749-9763. https://doi.org/10.1002/fsn3.4532
Najafian, L., &Babji, A. S. (2012). A review of fish-derived antioxidant and antimicrobial peptides: Their production, assessment, and applications. Peptides, 33(1), 178-185.https://doi.org/10.1016/j.peptides.2011.11.013
Nursyam, H. (2017). Antibacterial activity of metabolites products of Vibrio alginolyticus isolated from sponge Haliclona sp. against Staphylococcus aureus. Italian Journal of Food Safety, 6(1), 6237. https://doi.org/10.4081/ijfs.2017.6237
Odeleye, T., Li, Y., White, W. L., Nie, S., Chen, S., Wang, J., & Lu, J. (2016). The antioxidant potential of the New Zealand surf clams. Food Chemistry, 204, 141-149. https://doi.org/10.1016/j.foodchem.2016.02.120
Pavón, A., Riquelme, D., Jaña, V., Iribarren, C., Manzano, C., Lopez-Joven, C., ... & García, K. (2022). The high risk of bivalve farming in coastal areas with heavy metal pollution and antibiotic-resistant bacteria: A Chilean perspective. Frontiers in Cellular and Infection Microbiology, 12, 867446. https://doi.org/10.3389/fcimb.2022.867446
Rahaman, M. M., Hossain, R., Herrera‐Bravo, J., Islam, M. T., Atolani, O., Adeyemi, O. S., ... & Sharifi‐Rad, J. (2023). Natural antioxidants from some fruits, seeds, foods, natural products, and associated health benefits: An update. Food Science & Nutrition, 11(4), 1657-1670. https://doi.org/10.1002/fsn3.3217
Rasyid, S. A., Bintang, M., As' ad, S., Miskad, U., Minhajat, R., & Surya, R. A. (2022). Qualitative Phytochemical Screening and Effectiveness Analysis of Batissa violacea celebensis Martens 1897 Crude extract against Antioxidant and Cytotoxic Activity. Research Journal of Pharmacy and Technology, 15(1), 263-269. http://dx.doi.org/10.52711/0974-360X.2022.00043
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Rasyid, S., Isrul, M., Arba, M., Surya, R. and Erif, L. (2026) “Assessment of Antioxidant and Antibacterial Activities of Pokea Clam (Batissa violacea celebensis) Protein Hydrolysates: An in vitro Approach”, International Journal of Advancement in Life Sciences Research, 9(2), pp. 100-109. doi: https://doi.org/10.31632/ijalsr.2026.v09i02.009.
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