Garuda - Garba Rujukan Digital

The protective effects of red beetroot (Beta vulgaris l.) against oxidative stress in rats induced by high fat and fructose diet Dianandha Septiana Rubi; Abrory Agus Cahya Pramana; Sunarti
Acta Biochimica Indonesiana Vol. 3 No. 2 (2020): Acta Biochimica Indonesiana
Publisher : Indonesian Society for Biochemistry and Molecular Biology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32889/actabioina.v3i2.53

Background: One of consequence high-fat and fructose diet is oxidative stress. Consumption of antioxidants from red beetroot may increase antioxidant defense. Objectives: This study aimed to evaluate red beetroot administration on improving antioxidant defense in rats induced high fat and fructose diet. Methods: A total 20 male Wistar rats were divided into 4 groups: 1) normal control group (N), received standard diet; 2) High fat and fructose diet (HF), received high fat and fructose diet (HFFD); 8 weeks induction with HFFD and received 9g red beetroot (BA); and combination of HFFD and 9g of red beetroot from beginning of the study (HFBA). At the end of the study the levels of circulatory oxidized LDL (ox-LDL) were determined using enzyme-linked immunosorbent assay (ELISA) method. Superoxide dismutase 2 (SOD2) and catalase (CAT) gene expressions were determined by quantitative polymerase chain reaction (qPCR) method. Results: Induction HFFD increased the levels of circulatory ox-LDL levels compared to normal control (10.00±0.29 vs 12.69±0.57). Administration of red beetroot for 6 weeks and combination HFFD with red beetroot during the study significantly decreased ox-LDL levels compared to high fat and fructose group (12.69±0.57 vs 9.66±0.46) and (12.69±0.57 vs 8.59±0.18), respectively. The decreased circulatory ox-LDL levels were found negatively correlated with upregulation SOD2 (r=-0.548; P=0.012) and CAT (r=-0.460; P=0.041) gene expression in the liver tissues. Conclusion: Administration of red beetroot may ameliorate oxidative stress in rats induced high-fat and fructose diet through increasing antioxidant defense.

Efek asupan vitamin D terhadap tekanan darah sistolik tikus putih (Rattus norvegicus) Dessy Hermawan; Sri Kadarsih; Sunarti .; Indwiani Astuti; Zaenal Arifin Nang Agus
Jurnal Gizi Klinik Indonesia Vol 9, No 1 (2012): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.15363

Background: Hypertension still became potential life threatening disease for human life. The prevalence of hypertension was high and tends to increase. Previous study suggested that there was a linier rise in blood pressure at increasing distances from the equator. More recent study indicated that vitamin D insuffi ciency may be associated with elevated blood pressure.Objective: To investigate the effect of vitamin D intake on blood pressure.Method: This was an experimental study with pre-post test group design. The subjects were 20 male Rattus norvegicus aged 8 weeks. Subjects were divided into 5 groups and each groups received treatment as follow: lived in dark cage and consumed vitamin D free diet for 1 – 13 days, then moved to normal cage (dark-light period) and given vitamin D per-oral of 0.25 μg/kg BW for 1 – 5 days. Data of systolic blood pressure was collected and analyzed with paired t test.Results: The absence of vitamin D in diet caused a signifi cant increase in systolic blood pressure (p=0.01) after 7 days of treatment in dark cage. While oral vitamin D supplementation of 0.25 μg/kg BW caused a signifi cant decline of systolic blood pressure since the fi rst day of vitamin D supplementation and the result appeared stronger after 4 days of treatment (p=0.001).Conclusion: Vitamin D intake had a strong infl uence on systolic blood pressure

The effect of lesser yam based cookies on fasting glucagon-like peptide 1, appetite, and dietary intake in overweight/obese with ad libitum diet Harry Freitag Luglio Muhammad; Annisa Lailatul Fitria; Dewi Ayu Kusumawardhani; Rinta Amalia; Desy Dwi Hapsari; Rina Susilowati; Sunarti Sunarti
Jurnal Gizi Klinik Indonesia Vol 15, No 3 (2019): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.51762

Background: Appetite and dietary intake have been associated with obesity and successfulness of weight loss in obese individuals. Glucagon-like peptide 1 is a gut-derived neuropeptide that is produced as a response to dietary intake and associated with appetite. It has been investigated that prebiotic can induce GLP-1 production in animal models and humans. Objectives: This study aimed to investigate the effect of lesser yam based cookies on fasting GLP-1 plasma, appetite, and dietary intake. Methods: An experimental study was conducted on 15 overweight/obese individuals using cookies made with lesser yam flour for 6 weeks. Fasting GLP-1 level, dietary intake, and appetite were measured before and after the intervention. Dietary intake was recorded using a semi-quantitative food frequency questionnaire and appetite was measured using a visual analog scale. Results: After the intervention, the dietary intake includes total energy (p=0,013), protein (p=0,004) and carbohydrate (p=0,02) were significantly reduced. Based on paired t-test that was done in each time point, after the intervention subjects had lower hunger feeling and higher satiety especially at 4 (p=0,039) and 3 (p=0,039) hours after breakfast, respectively. Fasting GLP-1 plasma level was not changed after the intervention (p>0,05). There is no correlation between GLP-1 and dietary intake as well as appetite. Conclusions: We concluded that lesser yam based cookies were able to reduce dietary intake and hunger as well as increase fullness. The fasting GLP-1 concentration did not change after the intervention this was not associated with changes in satiety, fullness, desire to eat, or energy intake.

The effect of lesser yam based cookies on fasting glucagon-like peptide 1, appetite, and dietary intake in overweight/obese with ad libitum diet Harry Freitag Luglio Muhammad; Annisa Lailatul Fitria; Dewi Ayu Kusumawardhani; Rinta Amalia; Desy Dwi Hapsari; Rina Susilowati; Sunarti Sunarti
Jurnal Gizi Klinik Indonesia Vol 15, No 3 (2019): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.51762

Background: Appetite and dietary intake have been associated with obesity and successfulness of weight loss in obese individuals. Glucagon-like peptide 1 is a gut-derived neuropeptide that is produced as a response to dietary intake and associated with appetite. It has been investigated that prebiotic can induce GLP-1 production in animal models and humans. Objectives: This study aimed to investigate the effect of lesser yam based cookies on fasting GLP-1 plasma, appetite, and dietary intake. Methods: An experimental study was conducted on 15 overweight/obese individuals using cookies made with lesser yam flour for 6 weeks. Fasting GLP-1 level, dietary intake, and appetite were measured before and after the intervention. Dietary intake was recorded using a semi-quantitative food frequency questionnaire and appetite was measured using a visual analog scale. Results: After the intervention, the dietary intake includes total energy (p=0,013), protein (p=0,004) and carbohydrate (p=0,02) were significantly reduced. Based on paired t-test that was done in each time point, after the intervention subjects had lower hunger feeling and higher satiety especially at 4 (p=0,039) and 3 (p=0,039) hours after breakfast, respectively. Fasting GLP-1 plasma level was not changed after the intervention (p>0,05). There is no correlation between GLP-1 and dietary intake as well as appetite. Conclusions: We concluded that lesser yam based cookies were able to reduce dietary intake and hunger as well as increase fullness. The fasting GLP-1 concentration did not change after the intervention this was not associated with changes in satiety, fullness, desire to eat, or energy intake.

Title

Found 4 Documents
Search

Abstract

Abstract

Abstract

Abstract

Title Search

Found 4 Documents Search

Abstract

Abstract

Abstract

Abstract

Title

Found 4 Documents
Search