The extract soybean of local varieties as reduce advanced glycation end products and hemoglobin a1c in type 2 diabetes mice

Juliana Christyaningsih, Taufiqurrahman, Sujono

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Objectives: Glucose and amino acids or fat in diabetic patients if were oxidized to form a compound amadori product (hemoglobin A1c [HbA1c]) and intermediate dicarbonyl that uses reactive carbonyl groups to bind with the amino acids to form advanced glycation end products (AGEs). Soybean is classified as a low index glycemic and content of polyphenol compounds are reported to have various biological activities, which are beneficial to health. Project objectives: The aim of this study was to determine the effect of extract soybean of local varieties obtained on AGEs and HbA1c. Methods: This study was a randomized pretest-posttest control group design. The amount of 28 Mus musculus Balb/C was divided into seven groups. The control group was divided four, while the test group was given extracts of three varieties of soybean, that is, Gema, Wilis, and Argomulyo at a dose equivalent to 1 g of soy/kg BW/day for 25 days. Type 2 diabetes (T2D) mice made with the administration of STZ at a dose of 55 mg/kg in mice. Results: There is a sign of differences in HbA1c levels in the group of mice, and there are different levels of AGEs, though not statistically significant in the group of mice. Conclusions: The extract soybean was a positive effect on the levels of AGEs and HbA1c in T2D mice.

Original languageEnglish
Pages (from-to)333-336
Number of pages4
JournalAsian Journal of Pharmaceutical and Clinical Research
Volume11
Issue number11
DOIs
Publication statusPublished - 2018
Externally publishedYes

Keywords

  • Advanced glycation end products
  • Glycine max (L.) Merr
  • Hemoglobin A1c
  • Type 2 diabetes mice

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