Siti Harnina Bintari
Department of Biology, Faculty of Mathematics and Sciences, Semarang State University, Semarang, Central Java, Indonesia
Natalia Desy Putriningtyas
Magister of Nutrition, Faculty of Medicine, Diponegoro University, Semarang, Central Java, Indonesia
Kartika Nugraheni
Department of Nutrition, Faculty of Nursing and Health Science, University of Muhammadiyah, Semarang, Central Java, Indonesia
Nyoman Suci Widyastiti
Department of Clinical Pathology, Faculty of Medicine, Diponegoro University, Semarang, Central Java, Indonesia
Edi Dharmana
Department of Parasitology, Faculty of Medicine, Diponegoro University, Semarang, Central Java, Indonesia
Andrew Johan
Department of Biochemistry, Faculty of Medicine, Diponegoro University, Semarang, Central Java, Indonesia
ABSTRACT
Hyperglycemia in diabetes mellitus due to pancreatic beta cell destruction can cause the raising of free radicals production. Soy isoflavone-containing diets have been reported to be beneficial in diabetes because they show potential antioxidant and antihyperglycemia activities. This study was conducted to analyze the difference between isoflavone aglycones in tempe and isoflavone glycosides in soymilk on beta cell function including insulin secretion, fasting blood glucose (FBG) and insulin expression of pancreatic beta cells. Thirty sprague dawley (SD) male rats were randomly divided into 3 following groups: (K1) diabetic control (P1) tempe flour 1.8 g (P2) soymilk powder 1.35 g. The treatment were given everyday for 28 days via oral gavage. FBG was measured using the GOD-PAP method, serum insulin was measured using ELISA, insulin expression analysis was done by immunohistochemical. Value of p less than 5% (p<0.05) was considered statistically significant. Tempe flour significantly decrease FBG level better than soy milk and control group (p<0.01). Although both groups showed an increase in serum insulin level after intervention, there was no significant different between them (p = 0.639). There were also a significantly decrease in FBG level on soymilk group compared to control (p<0.01). The mean insulin expression on K1, P1 and P2 were 2.67±2.34, 6.17±1.47 and 6.83±1.17, respectively. The insulin expression of both groups were not significantly different (p = 0.405). It is concluded that tempe flour shows a better anti-diabetic activity than soymilk.
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How to cite this article
Siti Harnina Bintari, Natalia Desy Putriningtyas, Kartika Nugraheni, Nyoman Suci Widyastiti, Edi Dharmana and Andrew Johan, 2015. 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, 14: 239-246.
DOI: 10.3923/pjn.2015.239.246
URL: https://scialert.net/abstract/?doi=pjn.2015.239.246
DOI: 10.3923/pjn.2015.239.246
URL: https://scialert.net/abstract/?doi=pjn.2015.239.246
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