Effects of Fermented Tempeh Using Rhizopus oligosporus and Lactobacillus rhamnosus GG on Body Weight, Lee Index, High Sensitivity C Reactive Protein and Lipid Profile of Obese Rats

Background: Tempeh is a fermented soybean containing isoflavones that shows good benefits again obesity. Co-fermentation of tempeh using Lactobacillus rhamnosus GG could increase the bioavailability isoflavones.Objective: This study aimed to determine effect co-fermented (tLGG) on body weight (B.W.), Lee Index, high sensitivity C Reactive Protein (hs-CRP), and lipid profile obese rats. Total flavonoid genistein were also measured.Methods: Male Sprague Dawley rats (n=36, 200-to-215-gram, age eight weeks) orally administered fat sucrose diet (HFHS diet) for two weeks induce After obesity was confirmed by checking divided into six group standard (normal control), HFHS (negative 120 mg/kg B.W./day-orlistat (positive 60 B.W./day with Rhizopus oligosporus (tS), tLGG, tLGG four weeks. Body weight, hs-CRP, analyzed. analyzed.Results: exhibited significantly lower gains, triglyceride, total cholesterol, LDL, higher HDL compared negative control tS (p<0,001), however, positive gains (p<0,001). Nevertheless, Index group. showed level than tS.Conclusion: Administration all groups given diet, improved hs-CRP times better increased flavonoids level.