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All Journal Jurnal Natur Indonesia Universa Medicina
Suparmo Suparmo, Suparmo
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Consumption of elicited soybean sprout flour increases calcium level in serum of ovariectomized rats Aminah, Siti; Suparmo, Suparmo; Naruki, Sri; Wuryastuty, Hastari
Universa Medicina Vol 36, No 2 (2017)
Publisher : Faculty of Medicine, Trisakti University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18051/UnivMed.2017.v36.94-101

Abstract

BackgroundThe decline in estrogens could lead to an imbalance of bone formation and absorption as well as bone mineralization. Phytoestrogens are known to have the potential to maintain bone health. Calcium and phosphorus are essential components for bone mineralization. This study aimed to investigate the effect of soybean sprout flour consumption on serum calcium and phosphorus levels in ovariectomized rats.MethodsA randomized post-test-only control group design involving 25 female Sprague-Dawley rats aged 2 months, which were divided into five groups: (i) normal controls on standard feed diet AIN-93 (C-N), (ii) ovariectomy controls on standard feed diet (OVX -N); (iii) ovariectomized rats on standard feed diet + ethinylestradiol (OVX -E), (iv) ovariectomized rats on standard feed diet + soybean flour (OVX -S); (v) ovariectomized rats on standard feed diet + soybean sprout flour (OVX -SS). The rats were treated for 6 weeks, then on the last day of treatment blood sampling was conducted. Analysis of calcium and phosphorus in serum was performed using the Arsenazo III photometric method. Data were analyzed using one-way Anova.ResultsMean serum calcium level was highest in the OVX-SS group (12.59 mg/dL ± 1.32), while mean serum phosphorus level was highest in the C-N group (1.708 mg/dL ± 0.28). Soybean sprout flour consumption had a significant effect on serum calcium levels (p=0.019), yet it had no effect on body weight and serum phosphorus levels of the rats.ConclusionConsumption of soybean sprout flour could positively affect serum calcium levels in rats.
Karakterisasi Bakteri Asam Laktat Proteolitik pada Bekasam Wikandari, Prima Retno; Suparmo, Suparmo; Marsono, Yustinus; Rahayu, Endang Sutriswati
Jurnal Natur Indonesia Vol 14, No 1 (2012)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.903 KB) | DOI: 10.31258/jnat.14.1.120-125

Abstract

Bekasam is a traditional fermented fish from Indonesia. It is made from fish  in which  the gills and  gut  had been  discarded,  washed,  and  mixed with salt, after two days, it was covered  with  rice  and  salt,  and then  fermented  for  5-7 days  at room  temperature.  Bekasam  is perceived to have antihypertensive activity, which is though to be the activity of bioactive peptides, the product of protein degradation  during  the bekasam fermentation. The research was aim to isolate the indigenous lactic  acid  bacteria  that  produce strong  proteolytic  capabilities.  The lactic  acid bacteria were collected from 3  kinds of bekasam (tilapia, milkfish, and tuna bekasam). Isolation  of the lactic acid bacteria was done         on agar medium containing MRS + CaCO3, and  the screening of the proteolytic bacteria  was done by growing the isolated  culture on  skim agar.   The colonies  that produce clear zone  were identified  as proteolytic  lactic acid  bacteria. Some of 180  isolated strains of acid  producing bacteria   that produce clear zone on MRS agar were found 150 strains of  lactic acid  bacteria, and  84  strains  showed  their  proteolytic activity.  The later  were identified morphologically and biochemical as Lactobacillus, Pediococcus and Leuconostoc genera.  Selection  was further conducted based on the height of the proteolytic and homofermentative fermentation activities. Upon species identification using API CH 50 kit,  the  selected strains belong to species of Lactobacillus plantarum, Lactobacillus pentosus, and Pediococcus pentosaseus.
Co-Authors Endang Sutriswati Rahayu Hastari Wuryastuty Prima Retno Wikandari Siti Aminah Sri Naruki Yustinus Marsono