Characteristics of Amino Acid, Micronutrient and Probiotic Isolated from Dadih and Their Benefits for Pregnant Mothers and Outcomes in West Sumatra, Indonesia

Dadih is a traditional fermented buffalo milk consumed by the Minangkabau people in West Sumatera Province, Indonesia, especially in Bukittinggi, Padang Panjang, Solok, Lima Puluh Kota, and Tanah Datar districts. The objective of this study was to identify amino acid and strain of acid lactic bacteria isolated from dadih and to evaluate the benefit of dadih intervention during pregnancy on the nutritional status of an infant's birth. This study was initiated with DNA extraction from bacterial cultures, Ribosomal DNA amplification, and sequencing, analysis of amino acid using UPLC. The intervention was conducted in two districts on 138 pregnant mothers for 6 months. A prospective cohort study was conducted on a follow up of a previous randomized controlled trial. This study was conducted in two districts in West Sumatera Province from April 2018 to July 2019. Spontaneous probiotic species of dadih strain were identified in this study: Lactobacillus Plantarum, Lactobacillus casei, Lactobacillus durans, Leuconostoc pseudo mesentoroides, and Lactobacillus cactis. Glutamic acid was the highest quantity of non-essential amino acid in dadih (16.28 mg/g), while Lysine and Leucine were the highest essential amino acids (7.22 and 6.42 mg/g). The study revealed that after a 6-month intervention, about 66.7% of infants birth weight > 3000 grams and only 2.1% of infants having birth weight < 2500 grams for Dadih Group and about 60.0% had infant birth weight > 3000 grams and 4.4% infants with low birth in Control Group. The result of this study shows that there are more benefits in pregnant mothers' weight gain and infants' birth weight until a six-month follow up from pregnant mothers in Dadih Group than Control Group. The results of the follow-up study show that infants from mothers supplemented with Dadih Zinc Group have significantly less undernutrition status as compared to the Control Group (p<0,05). The results also show that dadih has a sufficient amount of protein to fulfill the nutritional need for pregnant mothers and the outcomes.