[abstract] ANTIDIARRHEAL AND ANTIOXIDATIVE CAPABILITY OF SYNBIOTIC YOGURT TO THE RATS

synbiotic

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By: Rahayu WP, Astawan M, Wresdiyati T*, and Mariska S

Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University,
(*) Department of Anatomy, Physiology, and Pharmacology, Faculty of Veterinary Medicine, Bogor Agricultural University

The objective of this research was to utilize the local probiotic lactic acid bacteria, isolated from beef in some traditional markets in Bogor (L. plantarum 2C12 and L. fermentum 2B4), in synbiotic yogurt making and analyzing its antidiarrheal and antioxidative capability in rat models. The  rats  were  treated  with  synbiotic  yogurt  and  enteropathogenic Escherichia  coli (EPEC) intervention. The antidiarrheal parameters were the appearance and the gravimetrically water content of the rats’ feces. The normal feces was round or oval, black, and hard or soft with lower fecal water content. The diarrheal feces was not round nor oval, liquid or unformed, brownish, and soft or slimy with higher fecal water content. The antioxidative parameter was immunohistochemically  superoxide dismutase  (SOD)  content  in  liver  and  kidney  tissues, shown by brown color in nucleus. This synbiotic yogurt showed antibacterial and antidiarrheal activities in the rat’s model. This research shown that the feces of the rats, which were infected by EPEC and treated by synbiotic yogurt contained L. fermentum 2B4 was normal, specifically oval, black, and soft feces. Whereas, the rats which were infected by EPEC, but were not treated by the synbiotic yogurt shown the diarrheal feces. The synbiotic yogurt also had antioxidative effect. For 21 days treatment with synbiotic yogurt to the EPEC intervention rats, the Cu, ZnSOD content in the liver and kidney increased, 17.72 and 24.96% respectively higher than the rats that were not treated with it.

Published in International Food Research Journal (IFRJ) University Putra Malaysia. Available online at: http://www.ifrj.upm.edu.my

International Food Research Journal 20(2): 703-709 (2013)

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