Tempeh and red ginger flour for hypercholesterolemic rats
ISSN: 0034-6659
Article publication date: 21 April 2020
Issue publication date: 25 January 2021
Abstract
Purpose
This study aims to evaluate the effect of the combination of tempeh and red ginger flour in hypercholesterolemic rats.
Design/methodology/approach
Sprague Dawley male rats (n = 30; body weight 150-200 g) were randomly divided by five groups (n = 6), consist of negative control (K−) group: group fed by normal diet (laboratory standard diet laboratory, 4.35 kcal/g, 0% cholesterol); positive control (K+) group: group fed by high cholesterol diet (5.28 kcal/g, 12.1% cholesterol); Treatment 1 (P1) group: group fed by high cholesterol diet and treated by tempeh flour (TF) 1.9 g/200 g body weight; Treatment 2 (P2) group: group fed by high cholesterol diet and treated by red ginger flour (RGF) 0.036 g/200 g body weight; and Treatment 3 (P3) group: group fed by high cholesterol diet and treated by a combination TF 0.95 g/200 g body weight and red ginger 0.018 g/200 g body weight. The lipid profiles and malondialdehyde (MDA) were assessed.
Findings
The combination of tempeh and red ginger has successfully exerted the total cholesterol (121.9 ± 3.41 mg/dL; p < 0.01), triglycerides (TG) (89.3 ± 2.94 mg/dL; p < 0.01), low-density lipoprotein (39.1 ± 1.59 mg/dL) and MDA (2.0 ± 0.24 mg/dL; p < 0.01) lower than the other treatments. Also, the combination of tempeh and red ginger treatment appeared the highest high-density lipoprotein concentration (63.4 ± 2.26 mg/dL; p < 0.01) compared to the other treatment groups. Total cholesterol and TG were predicted as the increasing of MDA concentration.
Originality/value
The combination treatments successfully improved the lipid profiles and MDA. Furthermore, the combination of tempeh and red ginger could be effective in supporting therapy as the hypolipidemic condition.
Keywords
Acknowledgements
The authors would like to thank Yulianto and Dimas for technical assistance and care of experimental animals.
Conflict of interest: There was no conflict of interest related to this study by any of the authors. .
Citation
Dewi, L., Lestari, L.A., Astiningrum, A.N., Fadhila, V., Amala, N., Bakrie, M.A. and Hidayah, N. (2021), "Tempeh and red ginger flour for hypercholesterolemic rats", Nutrition & Food Science, Vol. 51 No. 1, pp. 41-49. https://doi.org/10.1108/NFS-01-2020-0005
Publisher
:Emerald Publishing Limited
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