In vivo evaluation of Monascus-fermented durian seed for antidiabetic and antihypercholesterol agent
Journal Title: Food Research - Year 2017, Vol 1, Issue 3
Abstract
Monascus-fermented durian seed (MFDS) had been developed previously. This research was aimed to evaluate the MFDS for antidiabetic and antihypercholesterol agent with in vivo method using Wistar rat. The MFDS was produced by inoculating the spore suspension of Monascus sp. KJR2 into durian seed cuts and then incubated at room temperature (30°C) for 14 days. The product was dried and ground to produce MFDS powder. The MFDS suspension was evaluated its lowering blood glucose and cholesterol concentration in vivo using male Wistar rats. Administration of 2 mL of product suspensions at the level of 0.05; 0.10; and 0.15 g/2 mL for 28 days decreased 12.89% of blood glucose and 49.3% serum cholesterol concentration in the rats. Higher level of MFDS suspension resulting higher effectiveness of the lowering blood glucose and total cholesterol. MFDS also improved lipid profile including HDL-cholesterol, LDL-cholesterol and Triglyceride levels.
Authors and Affiliations
I. Nugerahani, A. M. Sutedja, R. M. Widharna, Y. Marsono
Keywords
Related Articles
- EP ID EP289828
- DOI 10.26656/fr.2017.3.023
- Views 219
- Downloads 0
Isolation and antibiotic susceptibility profile of Vibrio cholerae isolated from catfish (Pangasius hypophthalmus)
To date, cholera has cycle the world seven times through the seven pandemic cycles that has affected tens of millions of people. The objective of this study was to determine the presence and density as well as the antibi...
The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease
According to the World Health Organisation (WHO), globally 600 million people suffer from food-borne diseases (FBD), and 420,000 people die as a result. The European Food Safety Authority (EFSA) has stated that FBD are l...
Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)
Irradiation is considered as an efficient method for the reduction of microorganisms in food. It has been used to improve the safety and shelf life of food products. The present investigation is aimed at studying the inf...
Consumer behavior and knowledge on organic vegetables in Cyprus
The objective of the present study was to investigate the awareness, knowledge and consumers’ behavior towards organic vegetables in Cyprus. For this study, a deliberate sampling technique was used in order to identify a...
Chinese steamed bread fortified with green banana flour
Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated foods in general, have poorer sensory proper...