ABSTRACT

Significant increase in non-communicable diseases (NCD) makes people tend to switch to a healthier lifestyle, by consuming functional food. One material that has the potential as a functional food is water kefir. This study aimed to determine the anti-inflammatory and antioxidant activity of water kefir. Antiinflammatory evaluation was carried out in vitro by examine the ability of kefir water red blood cell (RBC) stabilization at various concentrations; and in vivo by evaluate the decrease in edema volume of mouse feet after administration of water kefir at dose of 112.5 mL/kgBW, 225 mL/kgBW, and 337.5 mL/kgBW. Antioxidant evaluation was performed using the 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method. The parameter for antioxidant activity was inhibition concentration (IC50). Results showed that the in vivo anti-inflammatory activity had the effective dose at 45 mL/kgBW. Anti-inflammatory in vitro evaluation showed water kefir’s membrane stabilizing activity did not differ significantly compared with diclofenac sodium. Antioxidant evaluation showed that the IC50 water kefir result was 92.65 ppm which could be classified as a powerful antioxidant. The conclusions of this study indicated that water kefir had strong anti-inflammatory and antioxidant activity. The mechanism of action of anti-inflammatory was by stabilizing the cell membrane. Keywords: Anti inflammatory, antioxidant, DPPH, water kefir
Publication date: 01/01/2020

https://ijbpas.com/pdf/2020/January/MS_IJBPAS_2019_4904.pdf

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https://doi.org/10.31032/IJBPAS/2020/9.1.4904