Effect of Dangke consumption on body weight, blood glucose, and total cholesterol in rats subjected to high-fat and fructose diet

Abstract

Obesity occurs due to an imbalance in caloric intake, leading to excess fat accumulation in adipose tissue. This condition is associated with hyperglycemia and abnormal lipid levels. Dangke, a traditional Indonesian cheese, contains lactic acid bacteria and bioactive peptides known for their health benefits. This study aims to assess the effects of dangke consumption on body weight, glucose, and total cholesterol levels in rats subjected to a high-fat and fructose diet (HFFD). This research employed an experimental laboratory design. Twenty-four Sprague-Dawley rats, with weights ranging from 100 to 200 g, were divided into six groups, each consisting of four rats. Group 1 (ND) (received a normal diet. Group 2 (HFFD) was provided with a high-fat and fructose diet). Groups 3 and 4, were given the HFFD along with acarbose at a dosage of 0.9 mg/200 g and orlistat at a dosage of 1.08 mg/200 g, respectively. Finally, Groups 5 and 6 were fed the HFFD along with dangke at dosages of 1.8 g/200 g and 3.6 g/200 g, respectively. Results showed that dangke significantly inhibited weight gain and fasting glucose levels (p<0.05) compared to the normal diet and HFFD groups. Moreover, dangke consumption reduced total cholesterol levels compared to the HFFD group. In conclusion, dangke consumption demonstrated potential in preventing weight gain, high blood glucose levels, and elevated total cholesterol levels in rats subjected to HFFD.