Karya
Judul/Title Effect of Administration of CHAGURO Made of Chayote (Sechium edule) and Tuna (Thunnus sp.) on Rats Induced with Streptozotocin-Nicotinamide and a High-Fat Diet
Penulis/Author Dr. Toto Sudargo, SKM., M.Kes. (1) ; BIANDA AULIA (2); ATIKA ANIF PRAMESWARI (3); Prof. Dr. Ir. Alim Isnansetyo, M.Sc. (4); Indun Dewi Puspita, S.P., M.Sc. Ph.D. (5); Dr. R.A. Siti Ari Budhiyanti, S.T.P., M.P. (6); Rahadyana Muslichah, S.Gz., M.Sc. (7); TIRA ARISTASARI (8); SHEILA ROSMALA PUTRI (9); KHUSNUL ALFIONITA (10)
Tanggal/Date 13 2021
Kata Kunci/Keyword
Abstrak/Abstract This study was conducted to develop Chaguro, a low-cost supplementary food made of chayote (Sechium edule (Jacq.) Swartz) and tuna fish (Thunnus sp.), for diabetes and dyslipidemia diet therapy. In order to find a formula with effective hypoglycaemic and antidyslipidemic properties, dried tuna and chayote were mixed at different ratios: F1 (75% tuna, 25% chayote), F2 (50% tuna, 50% chayote), and F3 (25% tuna, 75% chayote). Thirty male Sprague Dawley rats were assigned into healthy control group or groups induced with streptozotocin-nicotinamide and a high-fat diet. Chaguro was administered 2.7 g/ kgBW/ day using a gavage for 28 days. One-way ANOVA was performed to analyze the differences in blood glucose and lipid profile between groups. The administration of all Chaguro formulas improved blood markers compared to the negative control group (p < 0.001). Chaguro F2 lowered fasting blood glucose (97.07±1.18 vs 266.31±5.31), total cholesterol (113.59±2.22 vs 208.78±4.31), triglycerides (89.93±2.51 vs 142.35±2.83), LDL-c (33.87±1.87 vs 87.85±3.34) and increased HDL-c (69,08±1,85 vs 23,91±1,64) level the most compared to the negative control group (p < 0.001). STZ-induced weight loss was also prevented in all diabetic rats fed with Chaguro, with the bodyweight being similar to that of healthy controls at the end of the intervention (p < 0.001). This study found that Chaguro may be a potential food product to help lower blood glucose and improve lipid profile in diabetes and dyslipidemia.
Rumpun Ilmu Ilmu Gizi
Bahasa Asli/Original Language English
Level Internasional
Status
Dokumen Karya
No Judul Tipe Dokumen Aksi
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