Aktivitas antidislipidemia Tepung tempe dan susu kedelai pada profil lipid tikus diabetes yang diinduksi streptozotocin

Kartika Nugraheni; Siti Harnina Bintari

doi:10.21927/ijnd.2016.4(3).147-153

Aktivitas antidislipidemia Tepung tempe dan susu kedelai pada profil lipid tikus diabetes yang diinduksi streptozotocin

Kartika Nugraheni, Siti Harnina Bintari

Abstract

ABSTRACT

Background : dyslipidemia increases risk of cardiovascular disease on diabetes patients. Soybean contain many bioactive compounds which can help control lipid profile.

Objectives : analyze the difference between fermented soybean (tempe flour) and unfermented soybean (soymilk) on lipid profile in diabetic rats.

Methods : thirty male sprague dawley rats divided into 3 groups (1) diabetic control (2) tempe flour 1,8 gr (3) soymilk 1,35 gr. Tempe flour and soymilk were given for 28 days. Profile lipid measured including total cholesterol, triglycerides, LDL cholesterol and HDL cholesterol. The data then were analyzed using Anova with confidence level of 95%.

Results : the decrease values of total cholesteril, triglycerides and LDL cholesterol were better in tempe flour group (p<0,05). In addition, tempe flour group also showed better increase in the value of HDL cholesterl (p<0,05)

Conclusion :fermented soybean (tempe flour) showed better antidyslipidemic activity than unfermented ones

Keywords

diabetes, dyslipidemia, soymilk, tempe flour

Full Text:

PDF

References

Goldberg IJ. Diabetic dyslipidemia: causes and consequences. The Journal of Clinical Endocrinology & Metabolism. 2001 Mar 1;86(3):965-71.

American Diabetes Association. Standards of medical care in diabetes – 2016. Diabetes Care 2016; 39(Supplement 1): S1-S3: http://dx.doi.org/10.2337/dc10-S011.

Dixit AK, Dey R, Suresh A, Chaudhuri S, Panda AK, Mitra A, Hazra J. The prevalence of dyslipidemia in patients with diabetes mellitus of ayurveda Hospital. Journal of Diabetes & Metabolic Disorders. 2014 May 22;13(1):1.

American Diabetes Association. Diagnosis and Classification of Diabetes Mellitus. Diabetes Care. 2011;34(Suppl 1):S62-S69. doi:10.2337/dc11-S062.

Shurtleff W, Aoyagi A. History of Soybeans and Soyfoods in the Middle East: Extensively Annotated Bibliography and Sourcebook. Soyinfo Center; 2008.

Nout, M.J.R. and Kiers, J.L. (2005), Tempe fermentation, innovation and functionality: update into the third millenium. Journal of Applied Microbiology, 98: 789–805. doi:10.1111/j.1365-2672.2004.02471.x

Kwon, D. Y., Jang, J. S., Lee, J. E., Kim, Y.-S., Shin, D.-H. and Park, S. (2006), The isoflavonoid aglycone-rich fractions of Chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptor-γ activity in vitro. BioFactors, 26: 245–258. doi:10.1002/biof.5520260403

Babu PD, Bhakyaraj R, Vidhyalakshmi R. A low cost nutritious food “Tempeh”-a review. World J Dairy Food Sci. 2009;4(1):22-7.

Messina M, Messina V. The role of soy in vegetarian diets. Nutrients. 2010 Aug 6;2(8):855-88.

Bintari SH, Moeis SF, Sarjadi. Perubahan parameter biologik jaringan kanker payudara mencit akibat pemberian isoflavon tempe. The Indonesian Journal of Clinical Nutrition. 2013;9(4):1-7.

Bintari SH, Putriningtyas ND, Nugraheni K, Widyastiti NS, Dharmana E, Johan A. Comparative Effect of Tempe and Soymilk on Fasting Blood Glucose, Insulin Level and Pancreatic Beta Cell Expression (Study on Streptozotocin-Induced Diabetic Rats). Pakistan Journal of Nutrition. 2015 Apr 1;14(4):239.

Bintari SH. Pasteurization for Hygienic Tempe: Study Case of Krobokan Tempe Yesterday and Today. GSTF International Journal on Bioformatics & Biotechnology (JBio). 2013 May 1;2(2):39.

Lu MP, Wang R, Song X, Chibbar R, Wang X, Wu L, Meng QH. Dietary soy isoflavones increase insulin secretion and prevent the development of diabetic cataracts in streptozotocin-induced diabetic rats. Nutrition Research. 2008 Jul 31;28(7):464-71.

Mezei O, Banz WJ, Steger RW, Peluso MR, Winters TA, Shay N. Soy isoflavones exert antidiabetic and hypolipidemic effects through the PPAR pathways in obese Zucker rats and murine RAW 264.7 cells. The Journal of nutrition. 2003 May 1;133(5):1238-43.

Sukardji K 2007, ‘Daftar bahan makanan penukar dan perencanaan makan pada diabetes melitus’, in Waspadji S, Sukardji K & Octarina M (eds), Pedoman diet diabetes melitus, Balai Penerbit FKUI, Jakarta, pp. 25-36.

Persatuan Ahli Gizi Indonesia & Bagian Gizi RS Cipto Mangunkusumo 2002, Daftar Penukar Bahan Makanan, Gramedia Pustaka Utama, Jakarta.

Ng DS. Diabetic dyslipidemia: from evolving pathophysiological insight to emerging therapeutic targets. Canadian journal of diabetes. 2013 Oct 31;37(5):319-26.

International Diabetes Federation. Diabetes and Cardiovascular Disease : Time to Act. Brussels; 2001.

Mirmiran P, Bahadoran Z, Azizi F. Functional foods-based diet as a novel dietary approach for management of type 2 diabetes and its complications: A.

Kwak CS, Park SC, Song KY. Doenjang, a fermented soybean paste, decreased visceral fat accumulation and adipocyte size in rats fed with high fat diet more effectively than nonfermented soybeans. Journal of medicinal food. 2012 Jan 1;15(1):1-9.

Cho SJ, Juillerat MA, Lee CH. Cholesterol lowering mechanism of soybean protein hydrolysate. Journal of agricultural and food chemistry. 2007 Dec 4;55(26):10599-604.

Høie LH, Morgenstern EC, Gruenwald J, Graubaum HJ, Busch R, Lüder W, Zunft HJ. A double-blind placebo-controlled clinical trial compares the cholesterollowering effects of two different soy protein preparations in hypercholesterolemic subjects. European journal of nutrition. 2005 Mar 1;44(2):65-71.

Oliva ME, Chicco A, Lombardo YB. Mechanisms underlying the beneficial effect of soy protein in improving the metabolic abnormalities in the liver and skeletal muscle of dyslipemic insulin resistant rats. European journal of nutrition. 2015 Apr 1;54(3):407-19.

El Khoury D, Anderson GH. Recent advances in dietary proteins and lipid metabolism. Current opinion in lipidology. 2013 Jun 1;24(3):207-13.

Hirche F, Schröder A, Knoth B, Stangl GI, Eder K. Effect of dietary methionine on plasma and liver cholesterol concentrations in rats and expression of hepatic genes involved in cholesterol metabolism. British journal of nutrition. 2006 May 1;95(05):879-88.

Gudbrandsen OA, Wergedahl H, Liaset B, Espe M, Berge RK. Dietary proteins with high isoflavone content or low methionine–glycine and lysine–arginine ratios are hypocholesterolaemic and lower the plasma homocysteine level in male Zucker fa/fa rats. British journal of nutrition. 2005 Sep 1;94(03):321-30.

Yanai H, Katsuyama H, Hamasaki H, Abe S, Tada N, Sako A. Effects of Soy Protein and Isoflavones Intake on HDL Metabolism in Asian Populations. Journal of Endocrinology and Metabolism. 2014 Jun 27;4(3):51-5.

Day AJ, Cañada FJ, Dı́az JC, Kroon PA, Mclauchlan R, Faulds CB, Plumb GW, Morgan MR, Williamson G. Dietary flavonoid and isoflavone glycosides are hydrolysed by the lactase site of lactase phlorizin hydrolase. FEBS letters. 2000 Feb 25;468(2-3):166-70.

Cassidy A. Factors affecting the bioavailability of soy isoflavones in humans. Journal of AOAC International. 2006 Jul 1;89(4):1182-8.

Larkin T, Price WE, Astheimer L. The key importance of soy isoflavone bioavailability to understanding health benefits. Critical reviews in food science and nutrition. 2008 May 28;48(6):538-52.

Kwon DY, Hong SM, Ahn IS, Kim MJ, Yang HJ, Park S. Isoflavonoids and peptides from meju, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro. Nutrition. 2011 Feb 28;27(2):244-52.

Izumi T, Piskula MK, Osawa S, Obata A, Tobe K, Saito M, Kataoka S, Kubota Y, Kikuchi M. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. The Journal of nutrition. 2000 Jul 1;130(7):1695-9.

DOI: http://dx.doi.org/10.21927/ijnd.2016.4(3).147-153