Original Articles


Siti Maryam , A. A. Gde Sudewa Djelantik, I Nyoman Agus Bagiada, Nyoman Mantik Astawa

Siti Maryam
. Email: titik-maryam@yahoo.co.id

A. A. Gde Sudewa Djelantik

I Nyoman Agus Bagiada

Nyoman Mantik Astawa

Online First: November 27, 2012 | Cite this Article
Maryam, S., Sudewa Djelantik, A., Agus Bagiada, I., Mantik Astawa, N. 2012. “TEMPE” REDUCES DNA DAMAGE IN RATS IRRADIATED WITH ULTRAVIOLET RAY. Indonesia Journal of Biomedical Science 5(1).

‘Tempe’ is a popular Javanese-Indonesian tradisional food made of fermentedsoyabean. This study aims to examine whether ‘tempe’, used as a strong anti-free,has the ability to decrease DNA damage induced by ultraviolet ray irirradiation inthe Wistar rats as indicated by the levels of urinary 8-hydroxy-2-deoxyguanosine.A Total of 24 Wistar rats, 2.5 to 3 mounths and 200 gr body weight, weredividing into 4 groups of equal size i.e. three treatment and one control groups.All rats were exposed to 5-hours daily UV ray sources of UV 15 watt Philip for 60days. Randomized post test only control group design was used in this study withindependent variables of 0, 1, 2 and 3 g ‘tempe’ per kilogram body weight per dayand independent variables of 8-hydroxy-2-deoxyguanosine urinary level as aDNA damage biomarker following an oxidative stress. Data were analyzed byusing one way ANOVA followed by Tukey HSD.The results of our study indicates that there is a decrease of DNA damageis manifested by progressive decrease of 8-hydroxy-2-deoxyguanosine level in thetreatment groups as compared to the control group. Statistically significantdecrease of 22.61 % and 25.62 % was shown with p > 0.05.From our analysed data is could be inferred that ‘tempe’ has the ability todecrease DNA damage caused by ultraviolet ray irradiation. Supplementation of2 g ‘tempe’ per kilogram body weight per day appeared to have the strongesteffect of decreasing DNA damage in Wistar rats.
No Supplementary Material available for this article.
Article Views      : 14
PDF Downloads : 7