A.1) Type of grant: Publishing grant
A.2) Check point: collaboration Andalas University and Deakin University
A.3) Project Title:
The effect of consumption of home made yogurt as probiotic food and strawberry extract among hypercholesteromic albino rats (Rattus norvegicus)
B.1) Chief Investigator:
|Rince Alfia Fadri||Bachelor of Nutrition, Sarjana Sains Terapan, Magister of Biomedical Science||Polytechnic of Agriculture, Andalas Universityfirstname.lastname@example.org|
|Kesuma Sayuti||Agriculture Engineering Doctor of Agriculture||Department of Agriculture Products Processing Technology, Technology of Agriculture Faculty, Andalas University.||email@example.com|
|Fadil Oenzil*.||Professor, Medical Doctor (Andalas Indonesia), Philosophy of Doctor (Deakin University), Clinical Nutrition Specialist of Medical Doctor||Department of Biochemistry, Andalas Universityfirstname.lastname@example.org|
|James Campbell**||Philosophy of Doctor (Deakin University)||Deakin email@example.com|
*Address for correspondence.
** Applied for Suggestion as Co Author
C) Rationale and objectives of the research project: (max 250 words)
One of determinant factor of atherosclerosis was high blood cholesterol level, it can predispose coronary heart disease (CHD). Probiotic food like yogurt and strawberry extract can lower cholesterol levels in the blood.
Strawberry (Fragaria chiloensis L) was a plant which about 200 seeds in each fruit. The strawberry fruit contained antocyanin, ellagic acid, cathechin, chuaerferin, and chaemferol. The role of antocyanin in vivo was an antioxidant, furthermore it will prevent atherosclerosis. The antocyanin will inhibit atherogenesis by oxidation of LDL-cholesterol.
There were some studies on lowering blood cholesterol. It was found that Lactobacillus consumption will reduce blood cholesterol (Gilliland 1997).
This study was to investigate that the administration of strawberry extract, yogurt, and yogurt mixed with strawberry extract to reduce blood serum cholesterol levels in hypercholesterolemic albino rats.
Objectives of the research project:
- To investigate blood lipid profile; total cholesterol, LDL-cholesterol, HDL-cholesterol in albino rats (Rattus norvegicus)
- To investigate blood level of total cholesterol, LDL-cholesterol, HDL-cholesterol after high cholesterol consumption.
- To investigate lowering effect of blood level of total cholesterol, cholestrerol-LDL, HDL-cholesterol of dose 2 ml of yogurt, 2 ml of strawberry extract, 2 ml of yogurt mix with strawberry extract and 3ml of yogurt mix with strawberry extract in hypercholestrolemic albino rats (Rattus norvegicus)
- Gilliland,SE., CR Nelson. Assimilation of cholesterol by lactobacillus acidophilia. App Environ Microbiol 1997, 49. 377
D) Significance and Benefits
The results were expected as a reference in the development of theoretical and practical of Biomedical science. One alternative lowering effect of hypercholesterolemia refered to the application of the concept, in which high-cholesterol diet resulted in a marked hypercholesterolemia by increasing cholesterol levels. After consuming consecutively yogurt, strawberry extract, yogurt and strawberry extract lowered total cholesterol, LDL- cholesterol, and trend increased of HDL-cholesterol.
Design of this study was a randomized pretest and posttest control design by using albino rat (Rattus norvegicus) as animal experiment. The source of strawberry was local growth in Alahan Panjang West Sumatra, Indonesia. The fruits were selected by mature and fresh criteria, then washed and leaked trough, finally its were extracted by using juicer. The net weight of 100 gram fruit produced 75 ml strawberry extract.
Firstly, yogurt was made by 1 liter pasteurized commercial fresh milk 75 0C for 15 minutes, then mixed by 10% cane sugar, 5% skim milk, 5% gel powder. Then the materials were sterilized by autoclave in 121 0C for 15 minutes. The materials were kept in closed bottle in 33 0C. Finally these materials were fermented with Lactobacillus casei Shirota as stater from Yakult commercial probiotic (under licenced Yakult Honsha Japan) inside the incubator for 12 hours in 33 0C. Yogurt was produced in pH of 4.5 then homogenized by blender machine.
Organoleptic indicators were tested with hedonic method by 10 trainned panelists. Criteria of organoleptic quality based on colour, taste, aroma and texture. Level of panelist perception was divided into score, such as 7=extremely like, 6=like, 5=about like, 4=neutral, 3=about dislike, 2=dislike, 1=extremely dislike.
The animals of 30 male rats weighing about 200 grams were divided into six groups, each group was 5 animals. Hypercholesterol diet consisted of additional 1.5%yolk egg, 5%goat fat, 6% frying oil, mixed into 87.5% standard pellet food. The animal experiments were fed with hypercholesterol diet for 30 days, positive control group (K+) was given hypercholesterol diet only, whereas negative control group (K-) was consumed standard diet. The treatment group 1 (P1) of hypercholerolemic animals was given consecutively yogurt 2 ml/200 gram body weight, treatment group 2 (P2) was given strawberry extract 2 ml/ 200 gram body weight, treatment group 3 (P3) was given yogurt mix with strawberry extract, treatment 4 (P4) of hypercholesterolemic rats was given yogurt mix with strawberry extract 3 ml/200 gram body weight. Yogurt and strawberry extract were given orally by gavage. Treatment was given for 30 days, then serum total cholesterol, LDL-cholesterol, HDL-cholesterol were measured before and after treatment. total cholesterol, LDL-cholesterol, HDL-cholesterol were measured by Clinical Chemistry Autoanalizer Data and analized by one way ANOVA (Analysis of Variance).
The results showed that the administration of yogurt 2 ml/200gram bodyweight/day, strawberry extract 2ml/200 gram bodyweight, yogurt mixed with strawberry extract 2 ml/200 gram bodyweight and dose of 3 ml/200gram bodyweight was found marked decreased total cholesterol, LDL-cholesterol, but there was trend to increased of HDL-cholesterol.
F) Time Lines
Reanalising data, writing, editing, revising paper for 3 months
G) Budget and Budget description
|Insentive of researcher AUD 200 each researcher||4 X AUD 200||AUD 800|
|Reanalising data, writing, editing, revising||AUD 200|
|Total budget||AUD 1,000|
H) Expected Outcome
It will be published in Asia Pacific Journal of Clinical Nutrition (APJCN)
I) Role of Researchers and brief CV
Role of Researcher
- Rince Alfia Fadri: in partial for fulfillment of Magister Degree programme of Biomedical Science by doing research and writing a thesis.
This research result done as thesis project entitled: The effect of consumption of home made yogurt as probiotic food and strawberry extract among hypercholesteromic albino rats (Rattus norvegicus).
2. Kesuma Sayuti. Second Supervisor
3. Fadil Oenzil. First Supervisor
4. James Campbell. Co Author