The effect of fish protein hydrolysate (FPH) substitution complementary feeding formula on the albumin levels of Sprague Dawley rat

Complementary feeding is given from the age of six months to meet nutritional needs. Complementary feeding with the composition of skim milk and green bean flour enriched with fish protein hydrolyzate (FPH) from kuniran fish (Upeneus moluccensis) was chosen as a source of protein to increase the nutritional intake of complementary feeding. The purpose of this study was to study the effect on Sprague Dawley rat albumin levels after the administration of complementary feeding formula with fish protein hydrolyzate substitution (FPH). This research was a True Experimental Design research with completely randomized design (CRD). A total of twenty-five Sprague Dawley male rats were acclimatized for 4 days, then divided into five regulatory groups. The control group was given standard feeding, T1 group was given F1 treatment (18% skim milk, 7.6% FPH flour, and 37.8% mung bean flour), T2 group was given F2 treatment (15% skim milk, 7.6% FPH flour, and 45.6% mung bean flour), T3 group was given F3 (18% skim milk, 6.2% FPH flour, and 45.6% mung bean flour), and group T4 given commercial treatment (Promina® ). Giving complementary feeding through sonde for 14 days at a dose of 0.18g/50gBW per day. Albumin levels were measured before and after the administration of complementary feeding treatment. Research data were analyzed using Mann Whitney on SPSS. Research shows that there were significant differences in the rate of albumin levels (p>0.05). Complementary feeding formula with the highest albumin levels in T2 (4.89 g/dL).

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EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD

Jurnal Teknologi dan Industri Pangan ◽

10.6066/jtip.2021.32.1.1 ◽

2021 ◽

Vol 32 (1) ◽

pp. 1-8

Author(s):

Lia Ratnawati ◽

◽

Dewi Desnilasari ◽

Novita Indrianti ◽

Enny Sholichah ◽

...

Keyword(s):

Mung Bean ◽

Iron Absorption ◽

Kidney Bean ◽

Food Protein ◽

Sprague Dawley ◽

Weaning Food ◽

Protein Absorption ◽

Bean Flour ◽

Sprague Dawley Rats ◽

Red Kidney Bean

Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.

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Darapladib inhibits atherosclerosis development in type 2 diabetes mellitus Sprague-Dawley rat model

Endocrine Regulations ◽

10.2478/enr-2018-0008 ◽

2018 ◽

Vol 52 (2) ◽

pp. 69-75 ◽

Cited By ~ 2

Author(s):

Titin Andri Wihastuti ◽

Teuku Heriansyah ◽

Hanifa Hanifa ◽

Sri Andarini ◽

Zuhrotus Sholichah ◽

...

Keyword(s):

Diabetes Mellitus ◽

Type 2 Diabetes ◽

Type 2 Diabetes Mellitus ◽

Rat Model ◽

Foam Cells ◽

Male Rats ◽

Sprague Dawley ◽

Early Stages ◽

Sprague Dawley Rat

AbstractObjective. Increase in the low-density lipoprotein (LDL) level in diabetes mellitus and atherosclerosis is related to lipoprotein associated phospholipase A2 (Lp-PLA2). Lp-PLA2 is an enzyme that produces lysophosphatidylcholine (LysoPC) and oxidized nonesterified fatty acids (oxNEFA). LysoPC regulates inflammation mediators, including intra-cellular adhesion molecule-1 (ICAM-1). Darapladib is known as a Lp-PLA2 specific inhibitor. The aim of this study was to reveal the effect of darapladib on the foam cell number, inducible nitric oxide synthase (iNOS), and ICAM-1 expression in aorta at early stages of the atherosclerosis in type 2 diabetes mellitus Sprague-Dawley rat model.Methods. Thirty Sprague-Dawley male rats were divided into 3 main groups: control, rats with type 2 diabetes mellitus (T2DM), and T2DM rats treated with darapladib (T2DM-DP). Each group was divided into 2 subgroups according the time of treatment: 8-week and 16-week treatment group. Fasting blood glucose, insulin resistance, and lipid profile were measured and analyzed to ensure T2DM model. The foam cells number were detected using hematoxylin-eosin (HE) staining and the expression of iNOS and ICAM-1 was analyzed using double immunofluorescence staining.Results. Induction of T2DM in male Sprague-Dawley rats after high fat diet and streptozotocin injection was confirmed by elevated levels of total cholesterol and LDL and increased fasting glucose and insulin levels compared to controls after both times of treatment. Moreover, T2DM in rats induced a significant increase (p<0.05) in the foam cells number and iNOS and ICAM-1 expression in aorta compared to controls after both treatment times. Darapladib treatment significantly reduced (p<0.05) foam cells number as well as iNOS expression in aorta in rats with T2DM after both treatment times. A significant decrease (p<0.05) in ICAM-1 expression in aorta was observed after darapladib treatment in rats with T2DM only after 8 weeks of treatment.Conclusion. Our data indicate that darapladib can decrease the foam cells number, iNOS, and ICAM-1 expression in aorta at the early stages of atherosclerosis in T2DM rat model.

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Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Foods ◽

10.3390/foods10123023 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3023

Author(s):

Siswo Sumardiono ◽

Budiyono Budiyono ◽

Heny Kusumayanti ◽

Nada Silvia ◽

Virginia Feren Luthfiani ◽

...

Keyword(s):

Physical Properties ◽

Mung Bean ◽

Physicochemical Characterization ◽

Skim Milk ◽

Hot Extrusion ◽

Nutrient Content ◽

Raw Material ◽

Corn Flour ◽

Bean Flour ◽

Extrusion Technology

Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.

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Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

JURNAL BIOLOGI TROPIS ◽

10.29303/jbt.v21i2.2739 ◽

2021 ◽

Vol 21 (2) ◽

pp. 519

Author(s):

D.W. Sari ◽

Bulkaini Bulkaini ◽

Djoko Kisworo

Keyword(s):

Mung Bean ◽

Skim Milk ◽

Bacterial Count ◽

Food Ingredient ◽

Bean Flour ◽

Randomized Design ◽

Good Taste ◽

Rabbit Meat ◽

Materials Used ◽

Number Of Bacteria

Sausage is a food ingredient that comes from pieces of meat that are ground and seasoned, and put into a casing so that it is oval in shape. One type of meat that can be processed into sausage is rabbit meat. This study aims to determine the effect of the level of substitution of mung bean flour on the organoleptic value and the number of bacteria in rabbit meat sausage. The research materials used were 3000 g rabbit meat, mung bean flour, skim milk, and a severala of spices. The experimental design used was a completely randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%, 30% and 45% mung bean flour, with 4 replications. The results showed that the level of substitution of mung bean flour had a significant effect (P<0.05) on the color, taste and texture of rabbit meat sausage and had no significant effect (P>0.05) on the aroma and number of bacteria. The addition of 15% mung bean flour gave the best organoleptic values, namely: Color 5.28 (light), aroma 5.31 (good), taste 5.95 (tasty), texture 5.99 (soft) with a bacterial count of 2.00 x 103 cfu/g, which is below the standard for bacterial contamination of sausages set by SNI 1995, which is 1x 103 cfu/g.

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Optimasi Formula MP-ASI Bubuk Instan Sumber Protein dengan Subtitusi Hidrolisat Protein Ikan (HPI) dan Tepung Kacang Hijau Menggunakan Response Surface Methodology (RSM)

Jurnal Aplikasi Teknologi Pangan ◽

10.17728/jatp.4346 ◽

2019 ◽

Vol 8 (4) ◽

pp. 123

Author(s):

Yosi Irene Putri ◽

Syaiful Anwar ◽

Diana Nur Afifah ◽

Ekowati Chasanah ◽

Yusro Nuri Fawzya ◽

...

Keyword(s):

Response Surface Methodology ◽

Protein Content ◽

Response Surface ◽

Mung Bean ◽

Protein Hydrolysate ◽

Complementary Food ◽

Fish Protein ◽

Protein Sources ◽

Bean Flour ◽

Fish Protein Hydrolysate

AbstrakPenelitian ini bertujuan untuk mengoptimalkan formulasi bahan baku sumber protein pada Makanan Pendamping ASI (MP-ASI) untuk mendapatkan kandungan protein tertinggi. Metode eksperimen yang menggunakan 3-faktor 1-respon dengan menggunakan Response Surface Methodology (RSM). Tepung susu skim, bubuk Hidrolisat Protein Ikan (HPI), dan tepung kacang hijau dengan berbagai konsentrasi digunakan sebagai sumber bahan baku dan kandungan protein digunakan sebagai respon. Hasil dari respon dianalisis dengan analisis varians (ANOVA) dan melihat nilai desirability (optimasi terbaik). Formula MP-ASI dari hasil optimasi protein terbaik kemudian dilanjutkan dengan analisis proksimat. Hasil penelitian menunjukkan bahwa jenis bahan baku memiliki pengaruh terhadap kandungan protein (p<0,05). Tiga formula MP-ASI bubuk terbaik dari hasil optimasi adalah memiliki nilai desirability sebesar 0,714–0,791, kadar protein sebesar 18,72–19,38 g, kadar air berkisar 7,14–7,34 g, kadar abu berkisar 2,95–3,10 g dan kadar lemak berkisar 5,44–5,82 g dalam 100 g bubuk MP-ASI. Kesimpulannya, formula MP-ASI dapat ditentukan berdasarkan kadar protein tertinggi dan rasio bahan baku mempengaruhi kandungan nutrisi pada produknya Optimization of Formula for High Protein–Complementary Food using Fish Protein Hydrolysate and Mung Bean Flour by Response Surface MethodologyAbstractThis research aims to optimize the formula of material for protein sources to get the optimum response (based on protein content). The method of 3-factor and 1-response was used using Response Surface Methodology (RSM) to analyze the materials of skim milk flour (g, X1), Fish Protein Hydrolysate (FPH) flour (g, X2), and mung bean flour (g, X3) as independent variable/factor, whereas protein (g, Y) was used as dependent variable /response. The results were analyzed with variant analysis (ANOVA) and observed its desirability value to obtain best optimum value. The best of formula was examined its nutrition value using proximate analysis. This research showed that independent variables (X) had significant effect to the dependent variable (Y) (p<0.05). The best three formulas of high–protein complementary food had desirability value starting from 0.714 to 0.791. The proximate test resulted protein content of 18.72–19.38 g, moisture content of 7.14–7.34 g, ash content of 2.95–3.10 g, and fat content of 5.44–5.82 g. In conclusion, the best formula could be determined successfully using combinations of protein sources.

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Pencegahan hipertensi dan penebalan dinding aorta dengan pemberian kecambah kacang hijau (Phaseolus radiatus (L)) pada tikus putih Sprague Dawley

Jurnal Gizi Klinik Indonesia ◽

10.22146/ijcn.22454 ◽

2016 ◽

Vol 12 (3) ◽

pp. 116

Author(s):

Novian Swasono Hadi ◽

Arta Farmawati ◽

Ahmad Ghozali

Keyword(s):

Blood Pressure ◽

Vitamin E ◽

High Fat Diet ◽

Mung Bean ◽

Male Rats ◽

Sprague Dawley ◽

High Fat ◽

Bean Sprout ◽

Mung Bean Sprouts ◽

Bean Sprouts

Background: Lifestyle changes with high-fat food consumption is one of the factors the risks of cardiovascular diseases like of coronary heart disease and atherosclerosis. A healthy diet and a balanced diet and consume foods that contain lots of antioxidants is one of the effective ways to prevent hyperlipidemia. Mung bean sprouts have properties that neutralize free radicals cause Hyperlipidemia and cardiovascular diseases because it is an antioxidant compound.Objective: The aim of this study was to determinate the effect of mung bean sprouts (Phaseolus radiatus (L)) to blood pressure and histopathology aorta of Sprague-Dawley male rats.Method: The type of study was experimental research using pre-post test controlled group design for blood pressure variable and post test only controlled group design histopathology aorta. The thirty-five of Sprague-Dawley male rats was eight weeks divided into 5 groups. The first group was given standard diet, group 2 was given a hight fat diet, the third group was given a high-fat diet and mung bean sprout 0,67 gram, group 4 was given a high-fat diet and mung bean 1,34 gram, and group 5 was given a high-fat diet and vitamin E doses of 23 IU.Results: Result of this study showed that after 4 weeks of treatment, increased in blood pressure systole in the given of high fat diet higher than group who were given a high fat diet and mung bean sprout and also on group who were given high fat diet and vitamin E, but there is no difference effect a decrease in blood pressure between the provision of mung bean sprouts and vitamin E (p>0,05). Statistical analysis to thick the wall the aorta show the similarity meaningful in all the treatment group, it can be said that overall thick the wall the aorta in this research is not different.Conclusion: A dose of mung bean sprout 0,67 g is optimal doses in preventing a rise in blood pressure and prevent alterations histopathology Sprague-Dawley male rats.

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