Published date: Dec 23 2019

Journal Title: KnE Life Sciences

Issue title: The First International Conference on Health Profession

Pages: 250–261

DOI: 10.18502/kls.v4i15.5768

Eva Yunirithaannisa.avelia@gmail.comDepartment of Nutrition of Polytechnic Health of the Ministry of Health, 25169 Padang, Indonesia

Annisa AveliaDepartment of Nutrition of Polytechnic Health of the Ministry of Health, 25169 Padang, Indonesia

Andrafikar .Department of Nutrition of Polytechnic Health of the Ministry of Health, 25169 Padang, Indonesia

Background: Diabetes Mellitus (DM) is a degenerative disease population increases every year. DM was ranked sixth as the cause of death. About 1.3 million people died because of diabetes and 4% died before the age of 70 years. DM auto-oxidation causes glucose to increase reactive oxygen compounds. One of the DM management is a complementary therapy using a functional food ingredient, namely, jicama and probiotics. Probiotics and jicama contain active compounds in the form of inulin and BAL and are able to control blood glucose levels. This study aims to determine the effectiveness of jicama probiotic yogurt on blood glucose levels in diabetic mice. Methods: This research is a quasi-experimental with pre–post-test control group, using a sample of DDY strain mice according to the criteria. Samples were given treatment probiotic yogurt and jicama probiotic yogurt 2 ml for seven days in the treatment group and one group of non-treated controls. The mean obtained were analyzed by dependent t-test, independent t-test, and one-way ANOVA test. Result and Conclusion: The results showed that there was a decrease in blood glucose levels in the probiotic yogurt group amounting to 296.62 mg/dL and jicama probiotic yogurt of 337.57 mg/dL, while the control group increased by 43.57 mg/dL. Results: One way ANOVA test showed jicama probiotic yogurt more effectively decreases blood glucose levels than the probiotic yogurt (p = 0.00). Jicama probiotic yogurt can be used as an alternative complementary therapy for patients with diabetes mellitus.

[1] Joan Webster-Gandy, Madden, A. & Holdsworth, N. Gizi dan Dietetik. (EGC, 2014).

[2] Mann, J. & Truswell, A. S. Buku Ajar Ilmu Gizi Edisi 4. (EGC, 2014).

[3] Ndraha, S. Diabetes Melitus Tipe 2 Dan Tatalaksana Terkini. Medicinus 27, 9–16 (2014).

[4] Iliadis, S. & Papageorgiou, G. Oxidative Stress, Preeclampsia and Cardiovascular Disease. 130–135 (2012).

[5] Boaz, M., Leibovitz, E., Dayan, Y. B. & Wainstein, J. Functional Foods in The Treatment of Type 2 Diabetes: Olive Leaf Extract, Turmeric and Fenugreek, A Qualitative Review. 1, 472–481 (2011).

[6] Yasmina, A. R. & Probosari, E. Perbedaan Kadar Glukosa Darah Puasa Sebelum dan Setelah Pemberian Sari Jicama (Pachyrrhizuserosus) Pada Wanit Prediabetes. J. Nutr. Coll. 3, 440–446 (2014).

[7] Regards, W. Glycemic Index (GI) Food Chart. 1–15.

[8] Kasmiyetti. Pengaruh Pemberian Jicama Terhadap Kadar Glukosa Darah Sewaktu Pasien Diabetes Melitus Tipe 2 di Puskesmas Nanggalo Padang Tahun 2015. Poltekkes Kemenkes Padang (2015).

[9] Kaminskas, A. et al. Quality Of Yoghurt Enriched by Inulin and Its Influence On Human Metabolic Syndrome. 64, (2013).

[10] Arasj, F., Nurhamidah & Oenzil, F. Pengaruh pemberian pati Jicama terhadap penurunan kadar gula darah tikus putih diabetes. 1–6 (2006).

[11] Apostolidis, E., Kwon, Y.-I. & Shetty, K. Potential of Select Yogurts for Diabetes and Hypertension Management. J. Food Biochem. 30, 699–717 (2006).

[12] Zhang, Q., Wu, Y. & Fei, X. Science Direct Effect of Probiotics on Glucose Metabolism in Patients with Type 2 Diabetes Mellitus: A Meta-analysis of Randomized Controlled Trials. Medicina (B. Aires). 52, 28–34 (2016).

[13] Matsuzaki, T., Jicamaazaki, R., Hashimoto, S. & Yokokura, T. Antidiabetic Effects of an Oral Administration Lactobacillus casei in aNon-Insulin-Dependent Mellitus (NIDDM) Model using KK-AY Mice of Diabetes. Endocr. J. 44, 357–365 (1997).

[14] Hsieh, F. et al. Oral administration of Lactobacillus reuteri GMNL-263 improves insulin resistance and ameliorates hepatic steatosis in high fructose-fed rats. Nutr. Metablism 10, 1–14 (2013).

[15] Harisa, G. I., Taha, E. I., Khalil, A. F. & Salem, M. M. Oral Administration of Lactobacillus acidophilus restores nitric oxide level in diabetic rats. Aust. J. Basic Appl. Sci. (2009).

[16] Park, C. J. & Han, J. Hypoglycemic Effect of Jicama (Pachyrhizus erosus) Extract on Streptozotocin- Induced Diabetic Mice. 20, 88–93 (2015).
[17] Zhang, Y. & Zhang, H. Microbiota associated with type 2 diabetes and its related complications. Food Sci. Hum. Wellness 2, 167–172 (2013).

[18] Larsen, N. et al. Gut Microbiota in Human Adults with Type 2 Diabetes Differs from Non-Diabetic Adults. PLoS One 5, (2010).

[19] Cani, P. D., Bibiloni, R., Knauf, C., Neyrinck, A. M. & Delzenne, N. M. Changes in Gut Microbiota Control Metabolic Diet – Induced Obesity and Diabetes in Mice. 57, (2008).

[20] Mohamadshahi, M., Veissi, M., Haidari, F., Shahbazian, H. & Kaydani, G. Effects of probiotic yogurt consumption on inflammatory biomarkers in patients with type 2 diabetes. Biolmpats 4, 83–88 (2014).

[21] Lenoir-wijnkoop, I. et al. An Economic Model For The Use of Yoghurt in Type 2 Diabetes Risk Reduction in The UK. BMC Nutr. 1–9 (2016). doi:10.1186/s40795-016-0115-1 [22] Arifin, H., C, A. M. & Ahmad, A. Pengaruh Air Perasan Jicama Terhadap Kadar Gula Darah Mencit Putih Jantan Diabetes. J. Sains dan Teknol. Farm. 16, 128–137 (2011).

[23] Cherbut, C. Inulin and Oligofructose in The Dietary Fibre Concept. Br. J. Nutr. 159–162 (2002). doi:10.1079/BJN2002532

[24] Diza, Y. H., Wahyuningsih, T. & Ningsih, Ti. P. Penelitian Peningkatan Mutu Minuman Probiotik Jicama. (2013).

[25] Khairina, A. & Yuanita, L. Pengaruh Variasi Lama Penyimpanan Umbi Jicama (Pachirhyzus erozus) Terhadap Kadar Glukosa Darah Rattus norvegicus. UNESA J. Chem. 4, 31–36 (2015).

[26] Yun, J. W. Fructooligosaccharides-Occurrence, Preparation, and Application. Enzyme Microb. Technol. 229, 107–117 (1996).

[27] Conceic, A. et al. Inulin-Type Fructans: A Review on Different Aspects of Biochemical and Pharmaceutical Technology. Carbohidrate Polym. 101, 368–378 (2014).