Combination of Purple Sweet Potato and Black Soybean Tempeh Extract toward Lipid Profile Levels in Streptozotocin-Induced Diabetic Rats Abdul Gofur1*), Esha Ardiansyah1, Clara Kartika Aprilia1, Khoirum Imawati1 Mochammad Fitri Atho^illah2, Siti Nur Arifah1, Agung Witjoro1, Sri Rahayu Lestari1, Mardiana Lelitawati1
1 Department of Biology, Faculty of Mathematics and Natural Sciences, State University of Malang, Jalan Semarang no. 5, Malang 65145, East Java, Indonesia.
2 Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang 65145, East Java, Indonesia.
Abstract
Type 2 diabetes leads to hyperglycemia and obesity caused by insulin resistance. Obesity is caused by high-fat diet or high-sucrose, thus induces fatty liver. Furthermore, increasing on lipid metabolism has an impact on liver mitochondrial dysfunction and insulin resistance. Liver mitochondrial dysfunction releases liver enzymes into the bloodstream. This study aimed to determine the effect of purple sweet potato extract (PSP) and black soybean tempeh (BST) on lipid profiles and liver enzymes including SGPT and SGOT. Type 2 DM rats were induced by feeding high-fat diets, 10% sucrose and then were injected intraperitoneally with multiple low doses of streptozotocin (STZ). The rats were treated for 30 days and divided into 5 treatment groups. At the end of treatment, rats were sacrificed and serum and liver were collected. Serum levels of profile lipid and liver enzymes were measured by spectrophotometric methods. One-way ANOVA analysis showed that PSP and BSB had a significant effect (p<0.05) on increasing HDL by 30 mg/dL and decreasing LDL by 6.7 mg/dL, total cholesterol by 58.5 mg/dL, triglyceride by 82 mg/dL, glucose by 104.7 mg/dL, SGPT by 31 U/L and SGOT levels by 151 U/L compared with DM rats (negative control)
