Hyperlipidemia Diet Reduces Superoxide Dismutase Inhibition Rate in the Brain Organ of Rattus norvegicus

Muhammad Luthfi Adnan,Miranti Dewi Pramaningtyas,Hilmi Ardian Sudarto,Dini Islamiana

doi:10.18196/mmjkk.v22i1.8167

Muhammad Luthfi Adnan, Miranti Dewi Pramaningtyas + Show 2 more

Open Access

https://doi.org/10.18196/mmjkk.v22i1.8167

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Abstract

Quail (Coturnix coturnix japonica L.) egg yolk is one of the high-fat foods which can trigger hyperlipidemia. The condition of hyperlipidemia can have an oxidative stress effect on the brain. Superoxide dismutase (SOD) is a natural antioxidant that acts as a defense mechanism against oxidative stress. The inhibition rate of SOD decreases when oxidative stress occurs. This study aims to determine the effect of quail egg yolk on the SOD inhibition rate of brain organs on a rat. This study used male Wistar rats aged 2-3 months with 200-300 grams of weight. The rats were divided into two groups. Each group was fed with ad libitum for two weeks. The A groups as control continued ad libitum consumption, and the B group was given additional quail egg yolk 5 ml / 200 g BW for 2 weeks. At the end of the study, the rats were terminated. The brain organs were examined for SOD inhibition rate with spectrophotometry. The mean SOD inhibition rate in the A and B groups was 74.14% ± 6.16 and 24.14% ± 5.65, respectively. The independent t-test showed significant differences in SOD inhibition rate between groups (p 0.001). Furthermore, quail egg yolk significantly reduced the SOD inhibition rate in the brain organ of the rat.

Highlights

Hyperlipidemia is a condition when cholesterol or triglyceride levels increases beyond the standard (Total Cholesterol ≥ 240 mg /dL and triglycerides ≥ 200 mg /dL)
The Independent-Sample T-Test showed significant differences in the superoxide dismutase (SOD) inhibition rate between the two groups (p
It appears that there was an increase in triglyceride and LDL levels, and a decrease in HDL in the intervention group compared to the control group

Summary

Introduction

Hyperlipidemia is a condition when cholesterol or triglyceride levels increases beyond the standard (Total Cholesterol ≥ 240 mg /dL and triglycerides ≥ 200 mg /dL). Hyperlipidemia is a risk factor that can increase cardiovascular disease in the future. In addition to increasing the risk of cardiovascular disease, hyperlipidemia increases the risk of organ damage that can cause several diseases such as stroke.[1]. Genetic factors or secondary causes can cause hyperlipidemia. Some secondary causes of hyperlipidemia include metabolic disorders such as hypothyroidism, obesity, type 2 diabetes mellitus, and high fat and caloric diets such as sweet drinks, alcohol, and foods containing lots of cholesterol.[1] One of the foods that have a high cholesterol content is quail (Coturnix coturnix japonica L) egg yolk which reaches 844 mg / dL.[2]

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