Zubaidah, Elok, Dea, Eirene Charista, Rahayu, Aldilla Putri, Fibrianto, Kiki, Saparianti, Ella, Sujuti, Hidayat, Godelive, Laura, Srianta, Ignatius and Tewfik, Ihab Enhancing immunomodulatory of Javanese turmeric (curcuma xanthorriza) kombucha against diethylnitrosamine in male Balb/c mice. Process Biochemistry, 133. pp. 303-308. ISSN 1873-3298
Text (Enhancing immunomodulatory of Javanese turmeric (curcuma xanthorriza) kombucha against diethylnitrosamine in male Balb/c mice)
Jurnal 13 - Enhancing immunomodulatory properties of Javanese turmeric (Curcuma.pdf Download (4MB) |
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Text (Enhancing immunomodulatory of Javanese turmeric (curcuma xanthorriza) kombucha against diethylnitrosamine in male Balb/c mice)
Jurnal 13 - Cek similarity.pdf Download (1MB) |
Abstract
Kombucha is a fermented tea beverage, made by the addition of symbiotic culture of bacteria and yeasts (SCOBY). This study utilized Javanese turmeric in a concentration of 0.4 % (w/v) as a kombucha fermentation medium and evaluated its immunomodulatory activity, compared to non-fermented Javanese turmeric beverage. Forty-two healthy male BalB/C mice (20–30 g, 2–3 weeks old) were divided randomly into five groups with seven mice each. The groups were fed: Normal diet; normal diet + Javanese turmeric kombucha; normal diet + diethylnitrosamine (DEN); DEN + non-fermented Javanese turmeric and DEN + Javanese turmeric kombucha. Kombuchas and non-fermented Javanese turmeric were given at dose of 0.3 mL/20 g BW/day. The mice were injected with 100 mg/kg DEN intraperitoneally. The spleen was collected and analyzed for CD4+, tumor necrosis factor α (TNF-α+), interleukin-6 (IL-6+), CD8+, CD11b+, and IL-10+. The statistical analyses included ANOVA and the Fischer’s exact test. The percentage of CD8+, CD11b+, and CD8+ IL-10+ increased significantly (p < 0.05) among DEN-induced groups, Javanese turmeric kombucha and these values were higher than nonfermented Javanese turmeric. These findings verify that Javanese turmeric kombucha possessed better immunomodulatory activity compared to non-fermented Javanese turmeric.
Item Type: | Article |
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Subjects: | Agriculture and Food Technology |
Divisions: | Journal Publication |
Depositing User: | Ignatius Srianta |
Date Deposited: | 29 Oct 2023 03:13 |
Last Modified: | 02 Nov 2023 07:25 |
URI: | https://repository.ukwms.ac.id/id/eprint/37148 |
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