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The Potency Of Pregelatinized Red Bean (Phaseolus Vulgaris L.) Flour On The Improvement Of Lipid Profiles Of Hypercholesterolemic Rats
[Full Text]
AUTHOR(S)
Waluyo, Yudi Pranoto, Sardjono, Yustinus Marsono
KEYWORDS
Pregelatinization, red bean flour, resistant starch, lipid profile, bile acids, hypercholesterolemic.
ABSTRACT
The pregelatinization process of red bean (RB) using heating-cooling combination method could improve resistant starch (RS) levels which had the potential to lower cholesterol (hypocholesterolemic). The aim of this study was to determine the effect of pregelatinized RB flour diet on lipid profiles in vivo and to assess the in vitro bile binding capacity. Thirty rats were divided into 5 groups, namely groups of normal rats on standard diet, hypercholesterolemic rats with standard diet (negative control), hypercholesterolemic rats with standard diet were given statin (positive control), hypercholesterolemic rats were on a diet of natural RB flour and hypercholesterolemic rats were on diet of pregelatinized RB flour. Lipid profile analysis was carried out periodically every week during a dietary intervention period of 4 weeks. The bile binding capacity of natural RB flour and pregelatinized RB flour was tested by the method of Soral et al. It was found that pregelatinized RB flour diet reduce total cholesterol levels (-43.66%), LDL cholesterol (-57.80%), triglycerides (-16.32%), and increase HDL cholesterol levels (171.50%). And reduce the AIP (-72.63%). The in vitro study showed that the pregelatinized RB diet was able to bind 13.61% of cholic acid and 48.02% deoxicolic acid. To concloude, pregelatinized RB flour could improve lipid profile and decrease AIP. The possible mechanism was due to the bile acid binding capacity of the pregelatinized RB flour.
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