Diabetes mellitus (DM) is a metabolic disorder due to insulin deficiency, insulin resistance or inability of β-cells of pancreas to produce insulin. This study was aimed to evaluate the effects of Na-alginate from Turbinaria ornata (Turner) J.Agardh on glucose level and lipid profile in alloxan-induced diabetic rats. Na-alginate was extracted from T. ornata then analyzed by TLC and FTIR. In vivo test was performed on alloxan monohydrate induced diabetic rats. In vivo parameters evaluated were body weight, blood glucose and lipid profiles (total cholesterol, HDL-c, LDL-c, and triglyceride). In vivo test was conducted by a complete randomized design with six treatments, 0.5 % CMC-Na, glibenclamide 5 mg kg–1, Na-alginate 200 mg kg–1, Na-alginate 400 mg kg–1, Na-alginate 600 mg kg–1, and NaCl 0.9 % per each five replications. The results showed that Na-alginate at 600 mg·kg–1 increased weight of rat significantly comparing to normal control. Na-alginate 600 mg kg–1also lowered preprandial and postprandial glucose better than other doses. Increasing dose of Na-alginate lowered total cholesterol, increased HDL-c, and lowered LDL-c. The higher dose of alginate gave greater effect on diabetic rats. However, Na-alginate did not affect the triglyceride.

<em><span>Data collected by WHO in 2019 shows an estimated 17.9 million (equivalent to 32% of global death). The total number is due to cardiovascular disease, 85% were due to heart attacks and strokes. One of the basic pathophysiologies of stroke is atero-thromboembolic (thrombosis). The accumulation of clots formed by fibrin in blood vessels can inhibit several processes in the body system, such as blood flow, oxygen transportation, and transportation of nutritional and non-nutritional compounds needed. Fibrinolytic enzymes from food microbes have attracted attention for further research as thrombolytic agents. The Bacillus genus from fermented foods can produce strong fibrinolytic enzymes, such as Bacillus natto from natto (Japan), Bacillus subtilis KCK-7 from Chungkook-jang (Korea), Bacillus weihenstephanensis from shrimp paste (Vietnam), Bacillus amyloliquefaciens MH18B1 from Hawaijar (India), Rhizopus chinensis 12 from Chinese wine (China), and Bacillus pumillus and Bacillus subtilis K2 from fermented soybean food products such as tempe gembus, red oncom, and moromi (Indonesia). The high protein content in soybeans can be used as a medium for the growth of proteolytic and fibrinolytic microorganisms. Studies in Asia regarding fibrinolytic enzymes from fermented foods are still limited, even though the Asian region comprises many countries rich in fermented foods. This review is relevant to healthy food ingredients from local fermented foods. Recently, microbial fibrinolytic enzymes from fermented foods have received tremendous interest in the medical field. Many local fermented foods are a potential source of fibrin-degrading enzymes, which can be further developed to treat diseases like stroke and heart attack. This article aims to review microbial fibrinolytic enzymes from various fermented foods and their impact on health, especially thrombosis. This manuscript review uses the narrative review method. From the overall discussion, it can be concluded that fermented foods have properties as fibrinolytic agents.</span></em>

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Jeruk pamelo (Citrus maxima) kultivar Nambangan kaya akan senyawa bioaktif, seperti asam askorbat dan senyawa fenolik (flavonoid, narirutin, naringin, dan neohesperidin). Penelitian terdahulu menemukan bahwa berbagai spesies pamelo menurunkan kadar LDL-c, trigliserida dan kolesterol pada tikus hiperkolesterolemia. Namun, meski memiliki nilai fungsional dan manfaat kesehatan yang tinggi, tingkat konsumsi pamelo masih rendah, kemungkinan karena rasanya yang pahit dan asam. Produk bubuk menjadi solusi masalah ini dan juga dapat dimanfaatkan dalam berbagai aplikasi. Bubuk sari buah lebih praktis dan stabil untuk digunakan. Namun demikian, proses yang digunakan untuk memperoleh serbuk harus mempertimbangkan kandungan senyawa bioaktif. Bubuk sari buah diperoleh dengan pengeringan semprot dengan penambahan bahan penyalut (maltodekstrin/MD DE12 dan gum arab/GA) dari empat formulasi (10: 0, 9: 1, 8: 2, dan 7: 3 MD/GA) dengan konsentrasi dari 15% w/v jus. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan rasio bahan penyalut (MD/GA) terhadap senyawa bioaktif sari buah pamelo dan menilai potensi hipolipidemik secara in vitro dalam menghambat lipase pankreas dan kolesterol esterase. Hasil penelitian menunjukkan bahwa aktivitas DPPH, total fenolik, total flavonoid, dan asam askorbat tertinggi ditunjukkan oleh ekstrak bubuk MD/GA 7:3. Nilai IC50 ekstrak 4 bubuk jus buah pamelo terhadap lipase dan kolesterol esterase berkisar antara 211,42-308,40 μg/ml, dan 934,19-1352,05 μg/ml. Nilai IC50 terendah diperoleh dari ekstrak bubuk MD/GA 7:3. Ekstrak bubuk sari buah pamelo menunjukkan efek yang lebih kuat dalam menghambat aktivitas lipase pankreas daripada menghambat kolesterol esterase

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