标题：Comparative Effect of Tempe and Soymilk on Fasting Blood Glucose, Insulin Level and Pancreatic Beta Cell Expression (Study on Streptozotocin-Induced Diabetic Rats)
摘要：Hyperglycemia in diabetes mellitus due to pancreatic beta cell destruction can cause the raising of free radical s production. Soy isoflavone-containing diets have been reported to be beneficial in diabetes because they show potential antioxidant and antihyperglycemia activities. This study was conducted to analyze the difference between isoflavone aglycones in tempe and isoflavone glycosides in soymilk on beta cell function including insulin secretion, fasting blood glucose (FBG) and insulin expression of pancreatic beta cells. Thirty sprague dawley (SD) male rats were randomly divided into 3 following groups: (K1) diabetic control (P1) tempe flour 1.8 g (P2) soymilk powder 1.35 g. The treatment were given everyday for 28 days via oral gavage. FBG was measured using the GOD-PAP method, serum insulin was measured using ELISA, insulin expression analysis was done by immunohistochemical. Value of p less than 5% (p<0.05) was considered statistically significant. Tempe flour significantly decrease FBG level better than soy milk and control group (p<0.01). Although both groups showed an increase in serum insulin level after intervention, there was no significant different between them (p = 0.639). There were also a significantly decrease in FBG level on soymilk group compared to control (p<0.01). The mean insulin expression on K1, P1 and P2 were 2.67±2.34, 6.17±1.47 and 6.83±1.17, respectively. The insulin expression of both groups were not significantly different (p = 0.405). It is concluded that tempe flour shows a better anti-diabetic activity than soymilk.
