Tempe Flours Increase Antioxidant Status and Pancreatic Performance of Diabetic Rats Made Astawan (a*), Nurheni Sri Palupi (a), Tutik Wresdiyati (b), and Nurwati (c)
a) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia
b) School of Veterinary Medicine and Biomedicine, IPB University, Bogor 16680, Indonesia
c) Muhadi Setiabudi University, Jl. Pangeran Diponegoro Km 2 Pesantunan, Wanasari, Brebes
Central Java 52252, Indonesia
*astawan[at]apps.ipb.ac.id
Abstract
Tempe is an indigenous fermented food from Indonesia. This study analyzed the effects of tempe flours made from germinated and non-germinated soybeans on liver antioxidant status and pancreatic beta-cell profile of rats with diabetes mellitus (DM). The rats were divided into four groups of seven according to the protein sources in the ration (negative control-casein, positive control-casein, DM-germinated soybean tempe flour/GSTF, and DM-non-germinated soybean tempe flour/NSTF). The blood glucose was measured every four days. On day 36, the rats had their liver and pancreas removed surgically. The positive control rats group had the highest blood glucose level and experienced the most negligible decrease during the experiment. Rats in the NSTF and GSTF groups experienced a reduction in blood glucose level. The glucose level decreasing ability appeared to be better in the NSTF group than in the GSTF and positive control groups. The liver MDA value in the rats of the NSTF group was significantly lower than that in the positive control and GSTF groups. The liver SOD level in the NSTF rats group was also significantly higher than that of rats in the positive control and GSTF groups. Rats fed with NSTF had the best ability to regenerate pancreatic beta cells.
