PENGARUH PEMBERIAN CAPSAICIN TERHADAP TEKANAN DARAH DAN TRIGLISERIDA PADA TIKUS SPRAGUE DAWLEY HIPERKOLESTEROLEMIA

YOGIK ONKY SILVANA WIJAYA, dr. Arta Farmawati, Ph.D,

2013 | Skripsi | PENDIDIKAN DOKTER

Latar Belakang: Dyslipidemia dan hipertensi merupakan faktor risiko penyakit jantung koroner yang merupakan pembunuh nomor satu di dunia. Capsaicin mampu menurunkan kadar trigliserida, menstimulasi produksi Nitride Oxide hingga mencegah akumulasi adiposit. Namun, efek capsaicin terhadap tekanan darah tikus hiperkolesterolemia belum diperlihatkan. Oleh karena itu, perlu dilakukan penelitian mengenai pengaruh pemberian capsaicin terhadap kadar trigliserida dan tekanan darah serta hubungan antara keduanya. Tujuan Penelitian: Mengetahui efek pemberian capsaicin terhadap kadar trigliserida dan tekanan darah serta mengetahui hubungan antara perubahan kadar trigliserida dengan tekanandarah pada tikus hiperkolesterolemia. Metode Penelitian: Tikus Sprague Dawley jantan sebanyak 15 ekor, berat 150-200 gram dan tampak sehat dibagi menjadi 3 kelompok A, B dan C (@5 ekor). Kelompok B dan C diinduksi hiperkolesterolemia dengan High Fat Diet (pakan A.D.II, lemak babi 10%, kuning telur dan minyak zaitun) selama 14 hari sedangkan kelompok A hanya diberikan pakan A.D.II (kontrol). Kelompok B (kontrol positif) tidak diberikan perlakuan sedangkan kelompok C diberikan capsaicin 1 mg/kg selama 14 hari. Kadar trigliserida dan tekanan darah diukur sebanyak dua kali yaitu sebelum dan sesudah perlakuan. Hasil: Terdapat penurunan kadar trigliserida (25,05 mg/dL; p<0,05) dan tekanan darah (31,4 mmHg; p<0,05) secara bermakna setelah pemberian capsaicin. Kadar trigliserida kelompok A dan B mengalami peningkatan sebesar 1,77 mg/dL dan 4,23 mg/dL tetapi tidak bermakna (p=0,07). Tekanan darah kelompok A mengalami peningkatan sebesar 0,8 mmHg tetapi tidak bermakna (p=0,554) sedangkan pada kelompok B terjadi peningkatan tekanan darah sebesar 18 mmHg secara bermakna (p<0,05). Terdapat hubungan positif yang sangat kuat dan bermakna antara kadar trigliserida dengan tekanan darah (r=0,852; p<0,05) yang mengindikasikan bahwa kenaikan trigliserida akan diikuti dengan kenaikan tekanan darah. Kesimpulan: Terdapat penurunan kadar trigliserida dan tekanan darah setelah pemberian capsaicin (p<0,05). Perubahan kadar trigliserida berhubungan dengan perubahan tekanan darah (r=0,852; p<0,05), kenaikan kadar trigliserida diikuti dengan kenaikan tekanan darah.

Background: Dyslipidemia and hypertension were mayor risk factors for Coronary Heart Disease and stroke which were leading cause of dead in the world and Indonesia. Capsaicin was an alternative solution to reduce blood lipid and blood pressure. Capsaicin could lower triglyceride, stimulated NO production, and prevented adipocyt acumulation. But, the effect of capsaicin to blood pressure in hipercholesterolemic subject never been understood before. So that, this research needs to be done. Objectives: Determined the effect of capsaicin on triglyceride levels and blood pressure in Hypercholesterolemic mice. Determined the correlation between triglycerides level’s changes to blood pressure in hypercholesterolemic mice. Methods: Fifteen Male Sprague Dawley mices, weight 150-200 g, age 2 months and looks healthy were used and divided into group A, B and C (@5 mices). Groups B and C were induced hypercholesterolemic by giving High Fat Diet (A.D.II diet, lard 10%, yolk and olive oil) for 14 days while group A were not induced as negative control. After induced, group B become positive control and group C received capsaicin 1 mg/dl every day for 14 days. Triglycerides (TG) and blood pressure (BP) measured 2 times, before and after intervention. Result: Triglyceride and blood pressure significantly (p<0,05) decreased by 25,05 mg/dL and 31,4 mmHg respectively after capsaicin administration (Group C) while other groups (A, B) increased. Triglyceride level in group A and B increased by 1,77 mg/dL and 4,23 mg/dL respectively but not significant (p=0,07). Blood pressure significantly increased by 18 mmHg in group B (p<0,05) whereas in group A insignificantly increased by 0,8 mmHg (p=0,554). There was strong correlation (r=0,852; p<0,05) between triglyceride levels and blood pressure. This indicated that increasing triglyceride levels would increase blood pressure and vice versa. Conclusion: Capsaicin administration decreased triglyceride levels and blood pressure (p<0,05). There was a strong correlation between triglyceride level and blood pressure (r=0,852; p<0,05).

Kata Kunci : Hiperkolesterolemia, trigliserida, tekanan darah, capsaicin