Efek Rimpang Kunyit (Curcuma longa L.) dan Bawang Putih (Allium sativum L.) terhadap Sensitivitas Insulin pada Tikus Galur Wistar

Evi Sovia, Elin Yulinah Sukandar, Joseph I. Sigit, Lucy Dewi N. Sasongko

Abstract


Ekstrak kunyit dan bawang putih telah diketahui mempunyai efek antidiabetik, tetapi mekanisme kerjanya belum diketahui. Penelitian ini mengamati efek tiga ekstrak rimpang kunyit (Curcuma longa L.) dan bawang putih (Allium sativum L.), yaitu ekstrak heksan, etil asetat, dan etanol terhadap kadar glukosa darah dengan tes toleransi glukosa. Selanjutnya, ekstrak yang paling efektif dan komponen aktifnya (kurkuminoid dan S-metil sistein) diuji dengan tes toleransi insulin. Empat puluh ekor tikus galur Wistar dibagi menjadi 8 kelompok, yaitu kelompok normal, kelompok yang hanya diberi emulsi tinggi lemak (kontrol), dan sisanya selain diberi emulsi tinggi lemak juga masing-masing diberi ekstrak kunyit dengan dosis 50 mg/kgBB, ekstrak bawang putih dengan dosis 50 mg/kgBB, kurkuminoid dengan dosis 25 mg/kgBB, S-metil sistein dengan dosis 25 mg/kgBB, kombinasi ekstrak kunyitbawang putih dengan dosis masing-masing 25 mg/kgBB, dan kombinasi kurkuminoid-S-metil sistein dengan dosis masing-masing 12,5 mg/kgBB selama 10 hari. Resistensi insulin dievaluasi dengan tes toleransi insulin.Penelitian dilakukan pada bulan Agustus–Oktober 2010 di Sekolah Ilmu dan Teknologi Hayati (SITH) InstitutTeknologi Bandung (ITB). Hasil penelitian ini menunjukkan bahwa KTTI (konstanta tes toleransi insulin) hewankelompok ekstrak bawang putih (7,2±0,84), kurkuminoid (7,14±0,74), dan kombinasi kurkuminoid-S-metil sistein(7,46±0,64) secara bermakna (p<0,05) lebih besar dibandingkan dengan kelompok kontrol positif (3,2±1,92).Simpulan, ekstrak bawang putih, kurkuminoid, dan kombinasi kurkuminoid-S-metil sistein meningkatkan sensitivitas insulin. [MKB. 2011;43(4):153–9].


Kata kunci: Ekstrak bawang putih, ekstrak kunyit, tes sensitivitas insulin

 

Effect of Turmeric Extract (Curcuma longa L.) and Garlic Extract (Allium sativum L.) on Insulin Sensitivity


Studies have shown the antidiabetic effect of turmeric and garlic. However their mechanism of action remain unknown. In this study, we investigated the effect of three turmeric (Curcuma longa L.) and garlic extracts (Allium sativum L.), that are, hexane, ethyl acetate and ethanol extract on blood glucose levels with glucose tolerance test. Furthermore the most effective extracts and its active compound (curcuminoid and S-methyl cysteine) tested with insulin tolerance test. Forty Wistar rats were divided into 8 groups that was normal group, group that treated with a high fat emulsion (control group) and remaining groups were treated with a high fat emulsion and turmeric extract 50 mg/kgBW, garlic extract 50 mg/kgBW, curcuminoid 25 mg/kgBW, S-methyl cysteine 25 mg/kgBW, turmeric-garlic extract combination each 25 mg/kgBW and curcuminoid-S-methyl cysteine combination each 12,5 mg/kgBW for 10 days. Insulin resistance was evaluated by insulin tolerance test. This study conducted from August–October 2010 at Sekolah Ilmu dan Teknologi Hayati (SITH) Institut Teknologi Bandung (ITB). Results of this study showed that insulin tolerance test constanta (KITT) were bigger in animals that treated with garlic extract (7.2±0.84), curcuminoid (7.14±0.74) and combination of curcuminoid-S-methyl cysteine (7.46±0.64) compared with positive control group (3.2±1.92). In conclusions garlic extract, curcuminoid and combination of curcuminoid and S-methyl cysteine improve insulin sensitivity. [MKB. 2011;43(4):153–9]

Key words: Garlic extract, insulin sensitivity test, turmeric extract

 

DOI: http://dx.doi.org/10.15395/mkb.v43n4.62


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