PENINGKATAN DAYA INGAT MENCIT DENGAN PEMBERIAN EKSTRAK ETANOL TEMPE KEDELAI (Glycine max (L.) Merril) YANG TEROPTIMASI SUHU DAN WAKTU FERMENTASI
Yohanes Dwiatmaka, Prof. Dr. apt. Subagus Wahyuono, M.Sc.
2023 | Disertasi | S3 Ilmu Farmasi
Kedelai (Glycine max L. Merrill) dipilih dari 5
varietas: Devon-1, Dena-1, Dega-1, Anjasmoro dan Argomulyo. Total isoflavonoid
ditetapkan secara spektrofotometri ultraviolet pada 262 nm. Tempe dibuat pada 3
kondisi: (1) suhu kamar (37-32 oC) tanpa
sirkulasi udara, (2) suhu 27±0,5 oC dan (3) suhu 30±0,5 oC keduanya dengan sirkulasi udara, dipilih sifat
fisik tempe terbaik. Berdasar kondisi terbaik, dibuat tempe dengan variasi lama
fermentasi, diukur kadar total isoflavonoid. Mencit jantan galur Swiss dibagi 5
kelompok: (1) kontrol pelarut CMC-Na 0,5%, (2) etanol
15%, (3) Donepezil-HCl 1 mg/kg BB, (4) genistein 2,55 mg/kg BB, dan (5) ekstrak
etanol tempe 500 mg/kg BB. Uji daya ingat secara passive avoidance
(PA) dan rewarded alternation (RA). Otak mencit diukur enzim SOD dan
GPx, kadar ACh, dan jumlah neuron hipokampus daerah CA1 sepanjang 730 mm.
Varietas Devon-1 mengandung total isoflavonoid
tertinggi. Fermentasi kondisi (2) selama 72 jam menghasilkan tempe dengan kadar
total isoflavonoid tertinggi. Pembuatan tempe menurunkan total isoflavonoid 19,95%,
namun naik 454,29?lam ekstrak. Etanol menurunkan daya ingat, aktivitas SOD,
GPx, dan jumlah neuron, namun kadar ACh naik. Dibandingkan semua kelompok,
ekstrak tempe nyata meningkatkan daya ingat jangka pendek dan jangka panjang
pada uji PA, namun tidak nyata pada uji RA. Daya ingat juga meningkat pada
pemberian genistein dan Donepezil-HCl namun di bawah ekstrak tempe. Pada uji
PA, dibandingkan kelompok kontrol,
ekstrak tempe meningkatkan daya ingat jangka pendek 143%, jangka panjang 300%.
Meningkatnya daya ingat diikuti oleh tingginya aktivitas SOD dan GPx, kadar
ACh, serta jumlah neuron hipokampus.
The fungus of Rhizopus spp. during
the manufacture of tempeh able to hydrolyzes isoflavone glycosides into aglycones.
This study aimed to determine the best soybean
variety, levels of superoxide dismutase (SOD), glutathione
peroxidase (GPx), acetylcholine (ACh), and the
number of hippocampal neurons in mice brain.
Soybeans were
selected from 5 varieties: Devon-1, Dena-1, Dega-1, Anjasmoro, and Argomulyo. Total isoflavones were determined by ultraviolet
spectrophotometry at 262 nm. Tempeh was made in 3 conditions: (1) room
temperature (37-32 oC) without air circulation, (2) 27±0.5 oC and (3) 30±0.5 oC both with air
circulation. The best condition
was determined from the physical properties of tempeh. Based on the best conditions,
tempeh was made with variations in fermentation time. The optimal fermentation
time was based on the total isoflavonoid content of tempeh. Swiss
strain male mice were divided into 5 groups: (1) CMC-Na 0.5% solvent control,
(2) 15% ethanol, (3) Donepezil-HCl 1 mg/kg BW, (4) genistein 2.55 mg/kg BW, and
(5) tempeh ethanol extract 500 mg/kg BW. Memory with passive avoidance (PA) and
rewarded alternation (RA) tests. The mice brains were measured for SOD and GPx
enzyme activity, as well as ACh level. The number
of hippocampal neurons was count in the CA1
region along 730 um.
The
Devon-1 soybean variety contains the highest total isoflavones. Fermentation at conditions
(2) produced the best tempeh. Fermentation for 72 hours in condition (2)
produced tempeh with the highest total isoflavones
content. Compared to soybeans, making tempeh reduces isoflavones levels by 19.95%, but increases by
454.29% in extract. Ethanol decreased the mice's memory, SOD, GPx, and the
number of neurons, but ACh levels increased. Compared to all groups, tempeh extract significantly increased short-term
and long-term memory on the PA test, but not significantly on the RA test.
Memory also increased when given genistein and Donepezil-HCl but lower than by tempeh
extract. In the PA test, compared to the control group, tempeh extract increased short-term memory by 143% and long-term by 300%. Improved memory was followed by high activity of SOD
and GPx, ACh levels, and the number of hippocampal neurons.
Kata Kunci : tempe, isoflavonoid, daya ingat, passive avoidance, rewarded alternation
