Report

Anti-inflammatory Properties Of Fermented Cassava (cassava Tape) Aqueous Extraction

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Inflammation plays an important role in the body as a defense mechanism against pathogens, toxins,
and dead cells. However, when the infection continues and inflammation becomes unregulated,
acute inflammation eventually progresses into a chronic one, which holds responsibility for
numerous chronic non-communicable diseases such as cancer, hypertension, diabetes, etc. various
foods have been found to be able to suppress inflammatory mediators, which can be helpful to
reduce chronic inflammation. In this study, the anti-inflammatory property of tape singkong, a
traditional food from Indonesia made from fermented cassava, was evaluated. The sample was
extracted using distilled water (D.W.) to produce an aqueous extract, and was given to LPS-induced
RAW 264.7 cells at different concentrations. The production of LPS-induced pro-inflammatory
cytokines
TNF-⍺
and IL-6 was observed using ELISA. The results showed that the sample extract
reduced the production of IL-6, but gave no effect on the production of
TNF-⍺.
Therefore, it is found
that tape singkong may have a potential to be an effective anti-inflammatory food to people
especially in Indonesia.

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Availability

Detail Information

Series Title

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Call Number

EP FS-002

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

EP FS-002

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Bioactive compounds
Anti-inflammatory
Inflammation
tape singkong
fermented cassava

Specific Detail Info

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Statement of Responsibility

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Other version/related

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