The Effects Of Tempe Extract On The Oxidative Stress Marker And Lung Pathology In Tuberculosis Wistar Rat

Abstract

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.

Fermente Soya Fasulyesi Ekstresinin Mycobacterium Tuberculosis ile Enfekte Rattus Norvegicus Arasında Pro İnflamatuvar Sitokinler Üzerindeki Etkisi

“…The tempeh preparation was done according to the previous study by Tjandra et al (19). Briefly, soybeans were boiled twice before fermentation.…”

“…Extraction was performed based on the method of Tjandra et al (19). Tempeh samples were dried at a temperature of 40 to 45°C for 24 hours.…”