TERAPI TROMBOLISIS-ENDOGEN DENGAN DIET NATTO BERBASIS KACANG-KACANGAN LOKAL INFERIOR PADA MODEL TIKUS (Rattus norvegicus) ATEROGENIK
ABSTRACT: Natto is a fermented
food from soybean that produce nattokinase enzyme with high thrombolitic
activity. Soybean as raw material for making natto, however is a kind of
superior bean which is 68% of national necessary come from imported soybean.
Therefore, we need to explore the potency of inferior local beans i.e. brown
cowpea, white cowpea, and “komak” bean as soybean substitute for making natto.
The aim of this research was to study the effects of using inferior beans as
substrate of natto fermentation on in vivo thrombolytic activity. The result
showed that diet of natto from inferior beans were significantly different
(P<0.05) on decreasing of serum cholesterol, serum MDA (malonaldialdehide),
foam cell of aorta, and on increasing of endothelial cell of aorta compared to
atherogenic rats group without natto diet. However, it was not significantly
different (P>0.05) on all parameters compared to soy-natto diet (product
control). It means that inferior beans were able to substitute soybeans as raw
material for making a functional natto. White cowpea natto showed the best
thrombolytic activity in atherogenic rats among other inferior beans with the
highest nattokinase activity of 86.4 FU/g.
Keywords: thrombolysis
therapy, natto, inferior beans, atherogenic rat
Penulis: Nur Kholis, Veni Ardini
Dewi Yanti
Kode Jurnal: jppertaniandd110005
