Efek Hipokolesterolemia Hasil Fermentasi Bawang Merah (Allium cepa L. var aggregatum) pada Tikus (Rattus novergicus)

Abstract

Gangguan metabolisme lemak merupakan faktor risiko penyakit kardiovaskular. Data WHO tahun 2017 menyebutkan sekitar 31% total kematian di seluruh dunia disebabkan penyakit kardiovaskular. Bawang merah mengandung flavonoid (sebagian besar berupa kuersetin)yang memiliki potensi memperbaiki profil lipid dan mencegah penyakit kardiovaskular. Penelitian ini bertujuan mengetahui aktivitas hipokolesterolemia bawang merah hasil fermentasi dan daya inhibisinya terhadap enzim HMG KoA reduktase serta mengetahui peningkatan kadar kuersetin bawang merah hasil fermentasi. Bawang merah diproses melalui fermentasi pada temperatur 50-80oC selama 15 hari, kemudian diekstraksi dengan etanol 96%. Bawang merah hasil fermentasi diskrining dan diidentifikasi kandungan flavonoidnya secara spektrofotometri UV-Vis dan Kromatografi Cair Kinerja Tinggi. Aktivitas bawang merah fermentasi diuji secara in vitro menggunakan HMG CoA Reductase assay kit, dan efek hipokolesterolemianya diuji secara in vivodengan dosis 100, 200, dan 300 mg/kg bbdengan metode enzimatik kolorimetri. Kandungan total flavonoid bawang merah hasil fermentasi meningkat dari 1,15% menjadi 2,14% dan kadar kuersetin meningkat dari 0,16% menjadi 0,27%. Bawang merah fermentasi mampu menghambat aktivitas HMG KoA Reduktase sebesar 61,78%. Pada uji in vivo, bawang merah fermentasi dosis 100, 200 dan 300 mg/kg bb dapat menurunkan kadar kolesterol total, LDL, trigliserida, dan meningkatkan kadar HDL tikus hiperkolesterolemia dengan dosis yang memberikan efek paling besar adalah 200 mg/kg bb, yaitu menurunkan kadar kolesterol total, LDL dan trigliserida masing-masing sebesar 49,58%, 66,81% dan 30,50% serta meningkatkan kadar HDL sebesar 15,89%. Berdasarkan uraian di atas disimpulkan bahwa kadar total flavonoid dan kuersetin bawang merah meningkat setelah mengalami fermentasi dan ekstrak fermentasi bawang merah memiliki efek hipokolesterolemia.

Fat metabolism disorder is a risk factor of cardiovascular disease. Data from WHO in 2017 showed that around 31% of all deaths worldwide were caused by cardiovascular disease.Red onion contains flavonoid (mostly are quercetin) and sulphur compounds has potensial for improving lipid profile and preventing cardiovascular disease. This study aimed to know the hypocholesterolemic effect of fermented red onion and the inhibitory activity against HMG CoA Reductase enzyme, and increase in quercetin content of red onion fermented extract. Red onion was processed through fermentation techniques at temperature of 50-80oC for 15 days and extracted using 96% ethanol solvent. Fermented red onion extract was screened and identified their flavonoid and quercetin content by UV-Vis spectrophotometry and High Performance Liquid Chromatography. Activity of fermented red onion extract was tested using HMG CoA Reductase assay kit, and its hypocholesterolemic effects was tested in vivo in at doses of 100 200, and 300 mg/kg bw using colorimetric enzymatic method. Total flavonoid content of fermented red onionextract increased from 1.15% to 2.14% and quercetin levels increased from 0.16% to 0.27%. Fermented red onion extract was able to inhibit the activity of HMG CoA Reductase by 61,78%. In the in vivo test, fermented red onion extractat doses of 100, 200 and 300 mg/ kg bw could reduce total cholesterol, LDL, triglyceride levels and increase HDL levels of hypercholesterolemia rats and the most effective dose at 200 mg/ kg bw, which reduced total cholesterol, LDL and triglyceride levels by 49,58%, 66,81% and 30,50%, respectively and increased HDL levels by 15,89%. Based on the description above can be concluded that total flavonoid and quercetin content of red onion increased after fermentation and red onion fermented extract has a hypocholesterolemic effect.