Thesis
In-vitro Anti-Inflammatory Evaluation of “Tape Singkong” (Fermented Cassava) Aqueous Extract in LPS-Induced RAW 264.7
Inflammation, although acts as the body’s defense mechanism, may progress into a chronic
one when unregulated properly, causing chronic inflammatory diseases such as Crohn’s
disease and obesity. Tape singkong or fermented cassava is a widely produced traditional
fermented food in Indonesia, with numerous bioactive compounds that makes it a great
potential to exert anti-inflammatory properties. In this study, the anti-inflammatory property
of tape singkong aqueous extract (TSAE) was evaluated through its inhibitory effects towards
pro-inflammatory cytokines IL-6 and TNF-α as well as nitric oxide (NO) production in
LPS-stimulated RAW264.7 cells. The production and gene expression of TNF-alpha and IL-6 in
LPS-induced RAW264.7 cells was observed using ELISA and Real-Time PCR respectively.
Moreover, the activity of heated TSAE was also evaluated to measure its heat stability. The
results showed that TSAE reduces the production of IL-6 and NO in LPS-induced RAW264.7
cells. The gene expression of IL-6 was also inhibited by TSAE compared to the positive
control group. There was no significant effect seen on TSAE towards TNF-α production
(P>0.05). Moreover, the bioactivity of TSAE was not inhibited by heat. It was seen that
applying heat to TSAE may enhance its anti-inflammatory activity in LPS-induced RAW264.7
cells. It was concluded that tape singkong exerts an anti-inflammatory effect by inhibiting
the production of pro-inflammatory cytokine IL-6 and nitric oxide. The activity of tape
singkong was also not inhibited by heat.
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