The effect of fermented soybean flour towards blood glucose level of mice (Mus musculus)
1 Department of Biology Education, Faculty of Teacher Training and Education, Tadulako University, Palu City, Indonesia.
2 Graduate School, Universitas Tadulako. Jl. Soekarno Hatta KM. 9, Palu 94148, Central Sulawesi, Indonesia.
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(01), 2356–2360
Article DOI: 10.30574/wjarr.2024.21.1.0289
Publication history:
Received on 07 November 2023; revised on 22 January 2024; accepted on 24 January 2024
Abstract:
Diabetes mellitus (DM) is a set of symptoms that arise in a person characterized by blood glucose levels blood glucose levels exceeding normal values (hyperglycemia) and there is a disturbance of insulin metabolism. Patients with diabetes mellitus are unable to secrete insulin in sufficient amounts, use insulin effectively or both. Long-term diabetes mellitus can cause pathological abnormalities macrovascular and microvascular pathological abnormalities. This study used 3 groups treatment groups with each group consisted of 10 mice. Before the research was carried out, first mice were first adapted to the laboratory atmosphere for seven days. Mice that can pass the adaptation period, divided into five groups randomly, fasted overnight for 10-12 hours. Soybean tempeh flour (Glycine Max L.Merrill) lowers blood glucose levels of adult male Swiss Webster adult male mice that are induced glucose. Soybean tempeh flour (Glycine max L. Merrill) dose of 18,050 mg/kgBB has the potential equivalent to glibenclamide (positive control) in reduce blood glucose levels male Swiss Webster mice induced by glucose.
Keywords:
Fermented; Soybean; Blood; Glucose; Mice
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