Kajian Praklinis Pemberian Oral Bubuk Keringbeku Susu Kedelai yang Difermentasi oleh Lactobacillus plantarum AP1 Dan Sphingobacterium sp. TB17 pada Tikus

Abstract

To investigate the effects of oral administration of freeze-dried soymilks fermented by Lactobacillus plantarum AP1 andSphingobacterium sp. TB17, in preclinical study groups of male Sprague Dawley rats were fed for 3 weeks with four different test diets:basal diet (CD), basal diet supplemented with 3% (w/w feed) freeze-dried unfermented soymilk (CN), basal diet supplemented with 3%(w/w feed) freeze-dried soymilk fermented by L. plantarum AP1 (CL), and basal diet supplemented with 3% (w/w feed) freeze-driedsoymilk fermented by Sphingobacterium sp. TB17 (CK). Our result showed a reduction of serum cholesterol level up to 15% in rats CBafter three weeks consuming soymilk fermented by L. plantarum AP1. This yield was relatively higher than that of rats CK consumingsoymilk fermented by Sphingobacterium sp. TB17 to reduce serum cholesterol only up to 5%. Although unfermented soymilk (CN)also showed the hypocholesterolomic effect to rats, the reduction of cholesterol serum level was lower than that of rat CL. There wereno signifi cant increased in blood glucose and body weight of rats as impact of freeze-dried fermented soymilk. Interestingly, althoughfeed intake tends to increase during fermented soymilk consumption, the body weight of rats did not increase. In general, this studyindicated that L. plantarum AP1 soymilk is a promising benefi cial food product for the health.

Keywords

• fermented soymilk
• Lactobacillus plantarum
• pre-clinical study
• Sphingobacterium
• Cholesterol
• Fermented Soymilk
• Pre-clinical study