Effect of Fermented Red Bean (Phaseolus vulgaris L.) on Body Weight, Profil Lipid and Glucose Serum Sprague Dawley Rats Feed High Fat High Fructose Diet

Abstract

One of the non-communicable diseases that cause death is metabolic syndrome. Metabolic syndrome is a collection of risk factors for the degenerative disease found in people. Red beans are foodstuffs from the class of nuts that have high fiber content and low glycemic index. Red beans also contain flavonoids, polyphenols, resistant starch, and saponins. That compounds have been found to function as anti-obesity, anti-diabetic, and anti-hyperlipidemia. Red beans fermented is a fermentation product from Rhizopus orizae. Fermentation assumed can improve the nutritional value and health benefits of red beans. The purpose of this study was to determine the effect of red beans fermented on body weight, lipid profile, and blood glucose in Sprague Dawley rats with high carbohydrate and high-fat diets. This research is an experimental design with a pre-post test. Twenty-eight rats were divided into four groups. The first group was given water and standard feed for 28 days. While groups 2, 3, and 4 were fed a high-fat and high-carbohydrate diet for 14 days and then given standard feed and drinking water, red beans fermented, and red beans steamed for 28 days. Weight loss was weighed every week, feed residue was weighed every day, and lipid profiles and blood glucose were measured before and after the intervention. The results showed that red beans and red beans steamed to lose weight, blood glucose, and lipid profiles were significant (p <0.05). Steam red beans have anti-obesity, anti-diabetic and antihiperlipidemia effects that are more effective in improving the condition of metabolic syndrome than the fermentation of red beans.