Publikasi Dosen

Anti-aging potential of cookies from sea grapes in mice fed on cholesteroland fat-enriched diet: in vitro with in vivo study

This study determines the effect of cookies made from sea grapes (Caulerpa racemosa) on PGC-1α, total cholesterol, and blood glucose levels on mice fed with a Cholesterol- and Fat-Enriched Diet (CFED). The antioxidant activity, tyrosinase inhibition, α-glucosidase, and α-amylase inhibition is also analyzed in order to assess the in vitro anti-aging potential of sea grapes cookies. Forty male Mus muscullus albino mice weighing 20 g–30 g were used and randomly distributed into four groups of ten animals each. Group A served as a normal control (given a standard dry pellet diet), Group B was given CFED only, and mice in Groups C and D were given CFED with 100 mg and 200 mg/20 g body weight of sea grapes cookies, respectively for 4 weeks. In vitro study shows that the percentage of inhibition activity of antioxidant, L-Tyrosine, L-Dopa, α-glucosidase, and α-amylase inhibition were 45.65
1.50, 8.95
0.06, 21.31
0.98, 77.12
4.67 and 70.94
0.98, respectively. This study found that group D had better activity in lowering blood glucose than group C (p < 0.0001). In addition, although there was not found significant difference between groups C and D in blood cholesterol reduction and PGC-1α (p ¼ 0.1482), both groups experienced the same effect in total cholesterol reduction and PGC-1α in mice (significantly, p < 0001). Thus, we conclude that sea grapes cookies are proven to improve PGC-1α, total cholesterol, and blood glucose levels in mice fed with CFED. Hence, sea grapes cookies is a potential anti-aging novel-functional food.

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Informasi Detail

Judul Seri

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No. Panggil

001.43

Penerbit

Mountain View, California : Elsevier Ltd., 2022

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

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Klasifikasi

001.43

Tipe Isi

-

Tipe Media

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Tipe Pembawa

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Edisi

2022

Subjek

Caulerpa racemosa; Functional food; Blood glucos

Info Detail Spesifik

Publication on Jurnal Heliyon 8 (2022) e09348 ;Author : Iskari Ngadiarti a,*, Fahrul Nurkolis b, Matthew Nathaniel Handoko c, Fachruddin Perdana d, Happy Kurnia Permatasari e, Nurpudji Astuti Taslim f, Nelly Mayulu g, Defny Silvia Wewengkang h, Sutamara Lasurdi Noor i, Siti Chairiyah Batubara j, Melvin Junior Tanner k, Nindy Sabrina l a Nutrition and Dietetics, Health Polytechnic of Jakarta II, Jakarta, 12120, Indonesia b Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55281, Indonesia c Nutrition, Faculty of Medicine, Diponegoro University, Semarang, 50275, Indonesia d Nutrition Department, Faculty of Medicince, University of Sultan Ageng Tirtayasa, Serang, 42118, Indonesia e Department of Biochemistry and Biomolecular, Faculty of Medicine, Brawijaya University, Malang, 65145, Indonesia f Clinical Nutrition, Faculty of Medicine, Hasanuddin University, Makassar, 90245, Indonesia g Nutrition and Food, Faculty of Medicine, Sam Ratulangi University, Manado, 95115, Indonesia h Pharmacy Department, Faculty of Mathematics and Sciences, Sam Ratulangi University, Manado, 95115, Indonesia i Clinical and Public Health Nutrition Programme, University College London, London, WC1E 6BT, United Kingdom j Food Technology Department, Sahid University of Jakarta, South Jakarta, 12870, Indonesia k Nutrition, University of Indonesia, Depok, 16424, Indonesia l Nutrition Department, Sahid University of Jakarta, South Jakarta, 12870, Indonesia Url : journal homepage: www.cell.com/heliyon; DOI :https://doi.org/10.1016/j.heliyon.2022.e09348.; ag12062022isk

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