Perubahan Kadar Kolesterol Total Serum dan Berat Badan Setelah Pemberian Capsaicin Pada Tikus Sprague Dawley Hiperkolesterolemia

ARIA DANURDORO, dr. Arta Farmawati, Ph.D.

2013 | Skripsi | PENDIDIKAN DOKTER

Latar Belakang: Kolesterol total dan berat badan merupakan faktor risiko yang dapat dikontrol pada penyakit jantung koroner yang merupakan penyebab kematian tertinggi di dunia. Salah satu cara mengatasi faktor risiko tersebut adalah dengan capsaicin. Namun, hubungan kolesterol total dan berat badan setelah pemberian capsaicin belum pernah diteliti sebelumnya. Tujuan: Mengetahui hubungan antara kadar kolesterol total dan berat badan setelah pemberian capsaicin pada tikus hiperkolesterolemia. Metode penelitian: Tikus Sprague dawley jantan berusia 2 bulan dibagi secara acak menjadi 3 kelompok (n=5) berdasarkan perlakuannya. Tikus kelompok II dan III diberikan pakan tinggi lemak (pakan A.D.II, lemak babi 10%, kuning telur dan minyak zaitun) selama 14 hari untuk menginduksi hiperkolesterolemia, sementara kontrol negatif adalah kelompok I yang tidak diinduksi. Kadar kolesterol total dan berat badan diukur sebelum dan setelah pemberian capsaicin. Hasil: Terdapat penurunan kadar kolesterol total pada kelompok capsaicin sebanyak -88.07 mg/dL, sementara kelompok kontrol mengalami peningkatan sebesar 5.92 mg/dL (kontrol positif) dan 2.23 mg/dL (kontrol negatif) yang bermakna secara statistik dengan p<0.05. Berat badan pada kelompok capsaicin mengalami peningkatan sebesar 13.20 g, kontrol positif sebesar 24.60 g dan kontrol negatif sebesar 14.80 g. Terdapat hubungan dengan kategori sedang (r=0.535; p<0.05) antara perubahan berat badan dengan kadar kolesterol total yang mengindikasikan bahwa kenaikan kadar kolesterol total akan diikuti dengan peningkatan berat badan. Kesimpulan: Terjadi penurunan kadar kolesterol total dan peningkatan berat badan setelah pemberian capsaicin. Terdapat korelasi positif dengan kategori sedang antara perubahan kadar kolesterol total dan berat badan.

the most controllable risk factors for coronary heart disease. Many studies develop the effective treatments to lowering total cholesterol levels and body weight, including capsaicin. But, the effect of capsaicin to the correlation between total cholesterol level and body weight in hypercholesterolemia subject never been understood before. Objectives: The aim of the present study was to assess the correlation between total cholesterol level’s to body weight after capsaicin administration in hypercholesterolemia mice. Methods: Two-month-old male Sprague dawley rats were randomly assigned to three groups (n=5) according to their treatments. The groups II and III were rendered hypercholesterolemia by maintaining them on a high-fat diet (A.D.II diet, lard 10%, yolk and olive oil) for 14 weeks, while group I were not induced (negative controls). The total cholesterol and body weight were measured before and after the administration of capsaicin. Results: The capsaicin group had a statistically significant (-88.07 mg/dL; p<0.05) decreased of total cholesterol, while the control group had an average increase of 5.92 mg/dL (positive controls) and 2.23 mg/dL (negative controls). There was a 13.20 g weight gain in capsaicin treated rats, while positive controls increased by 24.60 g and 14.80 g on negative control. There was a moderate correlation (r=0.535; p<0.05) between body weight changes and total cholesterol levels that indicates that decreasing body weight will decrease total cholesterol levels. Conclusion: There was a decrease in total cholesterol levels and a weight gain in capsaicin treated rats. There was a moderate correlation between total cholesterol and body weight.

Kata Kunci : Hiperkolesterolemia, kolesterol total, berat badan, capsaicin