Consumption of elicited soybean sprout flour increases calcium level in serum of ovariectomized rats
Abstract: The decline in
estrogens could lead to an imbalance of bone formation and absorption as well
as bone mineralization. Phytoestrogens are known to have the potential to
maintain bone health. Calcium and phosphorus are essential components for bone
mineralization. This study aimed to investigate the effect of soybean sprout
flour consumption on serum calcium and phosphorus levels in ovariectomized
rats.
Methods
A randomized post-test-only control group design involving 25 female
Sprague-Dawley rats aged 2 months, which were divided into five groups: (i)
normal controls on standard feed diet AIN-93 (C-N), (ii) ovariectomy controls
on standard feed diet (OVX -N); (iii) ovariectomized rats on standard feed diet
+ ethinylestradiol (OVX -E), (iv) ovariectomized rats on standard feed diet +
soybean flour (OVX -S); (v) ovariectomized rats on standard feed diet + soybean
sprout flour (OVX -SS). The rats were treated for 6 weeks, then on the last day
of treatment blood sampling was conducted. Analysis of calcium and phosphorus
in serum was performed using the Arsenazo III photometric method. Data were
analyzed using one-way Anova.
Results
Mean serum calcium level was highest in the OVX-SS group (12.59 mg/dL ±
1.32), while mean serum phosphorus level was highest in the C-N group (1.708
mg/dL ± 0.28). Soybean sprout flour consumption had a significant effect on
serum calcium levels (p=0.019), yet it had no effect on body weight and serum
phosphorus levels of the rats.
Conclusion
Consumption of soybean sprout flour could positively affect serum calcium
levels in rats.
Keywords: calcium, phosphorus,
serum, rat ovariectomy, soybean sprout
Author: Siti Aminah, Suparmo
Suparmo, Sri Naruki, Hastari Wuryastuty
Journal Code: jpkedokterangg170043
