Background and Objective — Tempe (fermented soybean) has the potential as an affordable nutritional support alternative during tuberculosis (TB) infection. The purpose of the study was to assess the efficacy of supplementation with the ethanolic extract of Tempe on the oxidative stress markers alleviation and histological changes in male Wistar rats infected with Mycobacterium tuberculosis. Material and Methods — Thirty-five male Wistar rats were divided randomly into five groups and infected by Mycobacterium tuberculosis strain H37RV intratracheally. Total antioxidant capacity (TAC) and Thiobarbituric Acid Reaction (TBARS) levels were assessed using a colorimetric method while C-reactive protein (CRP) was measured by Elisa method. The lung damage was scored using histopathological parameters. Results — There were no significant differences in the TBARS levels and CRP concentrations compared to control. Tempe extract increased the TAC level at 200 (p=0.011), 400 (p=0.027), and 800 (p=0.029) kg/body weight concentrations compared to control. Perivasculitis and alveolitis mean scores were lower (p<0.05) than control in all supplement groups. Additionally, the mean scores of peribronchiolitis among supplementation groups were decreased (p<0.05) in the 200 and 800 mg/kg body weight, while the granuloma mean score was lower in the 800 mg/kg body weight compared to control. Conclusions — Tempe extract may have a weak efficacy in improving the antioxidant capacity and lung histological condition in TB rat models.
Sago is a carbohydrate-rich food that contains resistant starch. In some parts of Indonesia, Malaysia, and Papua New Guinea, sago is a common staple food. Studies have been performed to elucidate the physicochemical and structural properties of sago starches. The paper's objective is to review potential positive physiological responses to sago-based product consumption from previous records. This study is a literature review of preceding published articles related to sago intake in human subjects’ research. The literature search was performed through databases with assigned keywords combination and then selection of the articles based on the criteria. The outcomes of this review concluded that sago had a lower glycemic index with immediate intestinal absorption. Sago-based products could provide a suitable energy source for sustaining physical performance and promoting faster recovery after exercise. It can be an appropriate alternative as an energy source for active healthy individuals.
AbstrakPenderita tuberkulosis paru aktif (TB) sering memiliki indeks masa tubuh rendah (BMI) yang disebabkan oleh wasting. Perubahan berat badan selama periode awal terapi standar TB berkorelasi dengan mortalitas, morbiditas, dan relaps serta penurunan fungsi fisik pasien.Penelitian ini bertujuan untuk mengukur efektifitas suplementasi nutrisi tambahan kedelai terfermentasi terhadap penderita TB dengan terapi standar dalam meningkatkan fungsi fisik dan status gizi. Lima puluh sembilan pasien secara acak dibagi menjadi dua kelompok.Kelompok perlakuan menerima seratus lima puluh gram nutrisi tambahan setiap hari dan kelompok kontrol tidak menerima apa-apa. Kedua kelompok menerima obat antituberkulosis standar yang sama. Pengukuran dilakukan dua kali yaitu sebelum suplementasi dan setelah 1 bulan pengobatan.Terdapat perbedaan yang bermakna pada perubahan parameter proxy fungsi fisik pada kelompok kontrol dan perlakuan ( 3,16 ± 0,83 vs. 4,50 ± 1,47 , P < 0,05 ) dan perubahan status nutrisi ( 0,33 ± 0,15 vs. 0,47 ± 0,16 , p < 0,05 ) . Namun tidak terdapat perbedaan yang bermakna pada perubahan lingkar lengan atas ( 0,83 ± 0,31 vs. 0,93 ± 0,31 , p > 0,05 ). Penelitian lebih lanjut diperlukan untuk mengkonfirmasi hasil ini.Kata kunci: TB, nutrisi tambahan, terapi standar, berat badan, fungsi fisik. Abstract Patients with active lung tuberculosis (TB) have low body mass index (BMI) because of a wasting. Changes in body weight during the initial period of TB therapy correlated with the death risk, illness severity and relapse as well as decrease of patient's physical function.This study aimed to measure the effectiveness of soybean supplementation among TB patients with standard therapy in improving physical function and nutritional status. Fifty nine patients were randomly divided into two groups.
Latar belakang genggaman tangan merupakan indikator yang dapat digunakan untuk mengevaluasi status gizi dan juga kekuatan fisik. Uji kekuatan genggam tangan merupakan salah satu penilaian yang dapat digunakan dengan mudah dan cepat dalam berbagai pelayanan kesehatan untuk memperoleh hasil yang akurat. Tujuan dari penelitian ini adalah untuk menganalisis apakah terdapat hubungan antara kekuatan genggam tangan dengan indikator antropometri dan komposisi lemak tubuh pada mahasiswa kedokteran. Metode yang digunakan adalah cross sectional dengan melibatkan seratus empat puluh mahasiswa kedokteran dibagi menjadi dua kelompok. Analisis pada kelompok pertama (n=78) dilakukan pengukuran kekuatan gengam tangan beserta indeks masa tubuh (IMT) dan lingkar lengan atas (LILA). Sedangkan kelompok kedua (n=62) diukur kekuatan genggam tangan beserta komposisi tubuh (komposisi lemak dan air serta lean mass). Pengukuran status gisi dilakukan dengan menggunakan timbangan digital dan pengukur tinggi badan sedangkan pita Medline untuk lingkar lengan atas (LILA). Kekuatan genggam tangan diukur menggunakan hand grip dynamometer sedangkan komposisi tubuh dianalisis dengan handheld bio-impedance analysis (BIA). Hasil penilaian IMT, LILA, komposisi air dan lemak menunjukkan nilai yang lebih tinggi (p<0,05) pada pria kecuali lean mass. Korelasi ditunjukkan antara kekuatan genggam tangan dengan IMT (r=0,48; α<0,05), LILA (r=0,43; α<0,05), proporsi lemak (r=0,73; α<0,05), dan lean mass (r=-0,37; α<0,05). Kesimpulan mahasiswa pria memiliki nilai IMT, LILA, dan komposisi lemak tubuh yang lebih tinggi dibanding mahasiswa wanita. Kekuatan genggam tangan meningkat secara konsisten seiring dengan meningkatnya indeks masa tubuh (IMT), lingkar lengan atas (LILA), dan proporsi lemak tubuh, tetapi menunjukkan korelasi negatif dengan lean mass.
Soybeans are one of the most significant crops in the world due to their nutritionally valuable. It has been converted to produce a variety of fermented soybean products. During conventional soybean fermentation, microorganisms are involved, biochemical reactions occur, and bioactive components are produced. With the rise of people's living standards, customers are paying more attention not only to the flavor and nutrition of fermented soybean meals, but also to their safety and quality. Mycotoxins, biogenic amine production, and high salt content are among the public health concerns associated with fermented soybean foods. This paper reviews the prevalent concerns about the safety and quality of fermented soybean foods, as well as potential improvements. Attempts and methods have been proposed to ensure the safety of the fermentation process and food quality. Official regulations, the employment of suitable microbes, the use of high-quality cultivars, and the administration of chemicals are all viable options for improving safety and quality. We conclude that implementing international food standards, guidelines, and codes of practice such as the Codex Alimentarius for fermented soybean products and the application of scientific novel methods (e.g., starter combination, high-pressure processing, or low-dose gamma irradiation, additive usage, low salt fermentation technique) are the potential solutions to mitigate the issues and improve the safety and quality of the products.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.