DIFFERENCE EFFECT OF TEMPE FLOUR AND TOFU FLOUR ON BETA AMYLOID 1-40 SERUM LEVELS IN OVARIECTOMIZED FEMALE RATS
Atik Kridawati 1; Ahmad Sulaeman 2, Rizal Damanik 2, Tri Budi Rahardjo 3, Eef Hogervorst 4, Hardinsyah 2
1Department of Community Nutrition FEMA IPB and Faculty of Health Sciences URINDO, 2Department of Community Nutrition FEMA, IPB, 3Center of Aging Studies, Universitas Indonesia, 4Department of Sports Exercise and Health Sciences, Loughborough University, UK.
Oestrogens have been found to reduce beta amyloid levels, a risk factor associated with dementia. We hypothesised that phytoestrogenic soybean products such as tempe and tofu might show similar effects. The aims of this study were to analyse the effect of tempe and tofu flour on beta amyloid1-40 serum levels in elderly rats. This research was conducted on white female Sprague Dawley strain rats, aged 12 months. Before the intervention rats underwent ovariectomy (OVx) and were grouped into 5 intervention groups which were given either: tempe flour (PTp), tofu flour (PTh), oestradiol (PE), or casein (KK) in pellets; and there was also a non OVx (KN) control group which was fed a normal diet. The intake of tempe and tofu flour decreased beta amyloid serum levels in all oestrogen and phyoestrogenic treatment groups off setting effects of OVx (but not in KK where levels rose). However, the tempe flour group showed the highest decrease in serum beta amyloid levels compared to the other groups. Future studies should investigate whether tempe can reduce beta amyloid levels in patients with dementia.
Keywords: tempe flour, tofu flour, beta amyloid, ovariectomized rats