Red Dragon Fruit Peel Yogurt and Tempe Flour (Soygurt) Effectively Improve Oxidative Stress on a STZ-induced Diabetic Model in Rats

Abstract

Chronic hyperglycemia can lead to a variety of complications such as cardiovascular disease. Probiotic yogurt is suggested as a nutritional approach in hyperglycemia. The aim of this research was to investigate the impact of probiotics red dragon fruit peel yogurt and tempeh flour on oxidative stress of hyperglycemic rats. This was experimental research with pre and post-test control group design. A total of 36 male Sprague-Dawley rats were randomly divided into six groups. Hyperglycemic conditions were made by administering STZ and NA for 72 hours. All groups received standard feed. The groupings were P1 (negative control); P2 (positive control); P3 (hyperglycemia; 3.6 ml/kgBW/day of standard soygurt); P4 (hyperglycemia; 3.6 ml/kgBW/day of commercial soygurt); P5 (hyperglycemia; 1.8 ml/kgBW/day of standard soygurt); P6 (hyperglycemia; 1.8 ml/kgBW/day of commercial soygurt). MDA was measured twice, before and after the 28 days of intervention. Data were analyzed using paired t test and one-way ANOVA. The group that received 3.6 ml/kgBW/day of standard soygurt (P3) showed the highest reduction in MDA compared to other groups. Red dragon fruit peel and tempeh flour yogurt is effective in improving stress oxidative of hyperglycemic rats.