Judul: Pengaruh Pemberian Minyak Ikan Lele (Clarias gariepinus) dan Fermentasinya terhadap Profil Lipid dan Penanda Biologis Fungsi Kognitif Monyet Ekor Panjang Betina Usia Tua
Abstrak: The cause of cognitive decline and dementia until now is still unknown, but some studies suggest that the results of these conditions can be prevented. Nutrition is one of the factors that might impact on cognition in old age (Kalmijn et al. 2004; Solfrizzi et al. 2005; Panza et al. 2004). Intake of saturated fatty acids and cholesterol associated with dementia that begins with cognitive decline, while monounsaturated fatty acids (MUFA) shown to protect from cognitive impairment, and polyunsaturated fatty acids (PUFA) was thought to affect thrombosis. Catfish oil (CFO) which is a by product from processing catfish flour and its product development which is fermented catfish oil (FCFO) have fatty acids that may affect cognitive function. But both these oils have not been developed and commercialized. The aim of study was to evaluate the fat composition and physic-chemical of both CFO and FCFO and also to observe the effect of CFO and FCFO on the lipid profile, lipid peroxidation, and cognitive function in female aged cynomolgus monkey (Macaca fascicularis). The study of its effect was done by experimental study with complete randomized design. Subjects used in this study was 12 female cynomolgus monkey (Macaca fascicularis) with ages range over 10 years and has been ovariectomized from PT. Indo Anilab Bogor. Subjects used in this study was 12 female cynomolgus monkey (Macaca fascicularis) with ages range over 10 years and has been ovariectomized from PT. Indo Anilab Bogor. Aged determination was defined by using birth certificate and was assested with teeth arrangement of M3/M3. The other requirements were healthy and not suffering from infectious diseases. Twelve of cynomolgous were divided into 4 groups those were CFO group, FCFO group, and two groups BFT and SBO as a control groups. The groups formation were based on lipid profile evaluation result before beginning of intervention. Each group was given isocalory diet feed containing 0.2% cholesterol and 12% (w/w) of fat content: 3% from soybean oil, while 9% are from different fat sources each with beef tallow (BFT), catfish oil (CFO), fermented catfish oil (FCFO), and soybean oil (SBO). The intervention length was three months. All procedures were approved by the research ethics committee and animal welfare from PT. Bimana Indomedical Bogor on May 11, 2012 with ACUC number of p.03.12_IR. Parameter used in this study included body weight, lipid profile (total cholesterol, LDL, HDL, and triglycerides), lipid peroxidation (MDA levels in LDL), and cognitive biomarkers (amyloid beta levels and tau protein). Body weight measurement and blood sampling performed every 1 month, whereas for lipid peroxidation and biological markers of cognitive taken before and after the intervention. v Result showed that the fatty acid composition in sequence for CFO is MUFA (36%) > PUFA (32%) > SFA (31%), while FCFO is MUFA (43%) > SFA (42%) > PUFA (15%). The process of fermentation with lactic acid bacteria increase the content of stearic acid, arachidonic acid and CLA and decrease the content of linoleic acid and leinolenic acid. Physical characteris-tic and chemical Of CFO and FCFO are almost same. There was significant influence (P<0.05) of intervention
Keyword: catfish oil, lipid profile, lipid peroxidation, cognitive function