Combination of Tempeh and Carrot Prevent Atherosclerosis Wistar Rat: Indicated by Increase of Hdl and Total Antioxidant, Decrease Ldl, F2-isoprostan, and Il-6

Coronary heart disease (CHD) is the leading cause of death, either in developed and developing countries. The disease is stimulated by the present of atherosclerosis. This study aims to investigate supplementation of combined tempeh M-2 and carrot to prevent atherosclerosis wistar rat by increases HDL and TAC, decreases LDL, F2-Isoprostan, and IL-6. This was a true experimental study with the factorial completely randomized post-test only control group design. variables such as KN (standard feeding / pellets (50 g / kg bw / day), KP: pig lubrication: pellets (1: 9) (50 g / kg bw / day), T : lubrication pig: pellets (1: 9) with tempeh M -2 (20 g / kg bw / day), W: pig lubrication: pellets (1: 9) with carrots (20 g / kg bw / day), and TW: pig lubrication: pellets (1: 9) with tempeh M-2 (20 g / kg bw / day), and carrots (20 g / kg bw / day). Dependent variables in this study are serum HDL,serum TAC, LDL serum, urine F2-Isoprostan, and plasma IL-6 (with Elisa Method). Data were analyzed using the F test (two-way ANOVA), followed by LSD test. Descriptive research was also conducted in this study in order to find out the change of aortic histopathologic. The highest average levels of HDL, TAC contained on TW, which respectively amounted 68.640 ± 0.50 mg / dl, 1.454 ± 0.01 nM / mL. It showed highly significant differences (p<0.01) in the various treatments. TW treatment showed highly significant interaction effect (p<0.01) were observed for all parameters except for HDL. Average levels of LDL, F2- Isoprostan, and IL-6 lowest in the treatment TW, which respectively amounted 20.718 ± 1.33 mg / dl, 0.720 ± 0.065 ng / dl, 35.328 ± 1.000 pg/dl, showed highly significant differences (p<0.01) in the various treatments. It can be concluded that supplementation with a combination of tempeh M-2 with carrots give the best effect, can increases HDL and TAC, and can decreases LDL, F2-Isoprostan, IL-6 significantly, and may change the hystopathology structure of aorta from endotel dysfunction to become normal

Testing of Hypocholesterolemic Effects on Instant Ledok In Vivo

Ledok is a traditional food in Nusa Penida, in form of porridge made from corn, cassava, beans, green leaves vegetables and seasoning without rice. Ledok instant is development of ledok which requires preparation times around five minutes. Ledok instant has the potentials to be developed as a functional food, because it contents sufficient nutrients and bioactive component which is dietary fiber. The objectives of this research is to discover the hypocholesterolemic effect of instant ledok in vivo. The research begins with producing instant ledok added with purple sweet potato, production of standard feed and treatment feed (standard feed + instant ledok) and continued with bioassay testing using experiment rats. The experiment is conducted by Completely Randomized Design. There are four treatments i.e : P0 (rat group without hypercholesterol + standard feed = negative control), P1 (rat group with hypercholesterol + standard feed = positive control), P2 (rat group with hypercholesterol + standard feed + instan ledok 15 %) and P3 (rat group with hypercholesterol + instantledokof 30 %). Every group consists of seven rats. Analysis are taken before (pretest) and after (post test) on cholesteroltotal,cholesterol HDL, cholesterol LDL, triglyceride of rat blood and rat body weight. The feed treatment is given for 28 days. The research shows that there is a lowering of  cholesterol total level, triglyceride and cholesterol LDL of rats blood. In the other hand there is raise in rats blood cholesterol HDL level take place by giving mix of standard feed and instant ledok. Treatment of ledok instant by 30 % can lower cholesterol total level, triglyceride and cholesterol LDL in the following order : 42.48 %, 25.29 % and 53.04 % from pretest level which are : 208.15 mg/dl, 136.50 mg/dl and 74.07 mg/dl. Meanwhile cholesterol HDL level of rat blood has a raise of 150 % from pretest level 26.40 mg/dl. Rats body weight during the experiment raises about 14.5 % - 16.6 % from the original weight 218.1 g – 226.1 g. Keywords : instant ledok, hypocholesterolemic, dietary fiber, cholesterol, triglycerid

Testing of Hypocholesterolemic Effects of Ledok Added with Seaweed in Vivo

Ledok is a traditional food in Nusa Penida, in form of porridge made from corn, cassava, beans, green leaves vegetables and seasoning without rice. Ledok has the potentials to be developed as a functional food, because it contents sufficient nutrients and bioactive component which is dietary fiber. The obyectives of this research is to discover the hypocholesterolemic effect of ledok added with seaweed in vivo. The experiment is conducted by Completely Randomize Design. The are four treatments which are : PO (rat group without hypercholesterol + standard feed = negative control), P1 (rat group with hypercholesterol + standard feed = positive control), P2 (rat group with hypercholesterol + standard feed + ledok 15 %) and P3 (rat group with hypercholesterol + standard feed+ ledok 30 %). Every group consists of six rats. Analysis are taken before (pretest) and after (posttest) feed treatment on total cholesterol, HDL, LDL, triglyceride of rat blood. The feed treatment is given for 28 days. The research shows that there is a lowering of  cholesterol total level, triglyceride and cholesterol LDL of rats blood. In the other hand there is raise in rats blood cholesterol HDL level take place by giving mix of standard feed and ledok added with seaweed. Treatment of ledok by 30 % can lower total cholesterol level, triglyceride and LDL in the following order : 43.09 %, 42.30 % and 37.80 % from pretest level.  Meanwhile HDL level of rat blood has a raise of 172,31 % from pretest level. Keywords: ledok, hypocholesterolemic, cholesterol, triglyceride DOI: 10.7176/FSQM/90-05 Publication date:September 30th 201

Steady-state large-eddy simulations of convective and stable urban Boundary layers

A comprehensive investigation is carried out to establish best practice guidelines for the modelling of statistically steady-state non-neutral urban boundary layers (UBL) using large-eddy simulation (LES). These steady-state simulations enable targeted studies under realistic non-neutral conditions without the complications associated with the inherently transient nature of the UBL. An extensive set of simulations of convective and stable conditions is carried out to determine which simplifications, volumetric forcings, and boundary conditions can be applied to replicate the mean and turbulent (variance and covariance) statistics of this intrinsically transient problem most faithfully. In addition, a new method is introduced in which a transient simulation can be ‘frozen’ into a steady state. It is found that non-neutral simulations have different requirements to their neutral counterparts. In convective conditions, capping the boundary-layer height h with the top of the modelled domain to h/5 and h/10 (which is common practice in neutral simulations) reduces the turbulent kinetic energy by as much as 61% and 44%, respectively. Consistent with the literature, we find that domain heights lz≥5|L| are necessary to reproduce the convective-boundary-layer dynamics, where L is the Obukhov length. In stably stratified situations, the use of a uniform momentum forcing systematically underestimates the mechanical generation of turbulence over the urban canopy layer, and therefore leads to misrepresentations of both the inner- and outer-layer dynamics. The new ‘frozen-transient’ method that is able to maintain a prescribed flow state (including entrainment at the boundary-layer top) is shown to work well in both stable and convective conditions. Guidelines are provided for future studies of the capped and uncapped convective and stable UBL

A neighbourhood-scale estimate for the cooling potential of green roofs

Green roofs offer the possibility to mitigate multiple environmental issues in an urban environment. A common benefit attributed to green roofs is the temperature reduction through evaporation. This study focuses on evaluating the effect that evaporative cooling has on outdoor air temperatures in an urban environment. An established urban energy balance model was modified to quantify the cooling potential of green roofs and study the scalability of this mitigation strategy. Simulations were performed for different climates and urban geometries, with varying soil moisture content, green roof fraction and urban surface layer thickness. All simulations show a linear relationship between surface layer temperature reduction ΔTs and domain averaged evaporation rates from vegetation mmW, i.e. ΔTs = eW ⋅ mmW, where eW is the evaporative cooling potential with a value of ∼ −0.35 Kdaymm−1. This relationship is independent of the method by which water is supplied. We also derive a simple algebraic relation for eW using a Taylor series expansion

A Sustained Dietary Change Increases Epigenetic Variation in Isogenic Mice

Epigenetic changes can be induced by adverse environmental exposures, such as nutritional imbalance, but little is known about the nature or extent of these changes. Here we have explored the epigenomic effects of a sustained nutritional change, excess dietary methyl donors, by assessing genomic CpG methylation patterns in isogenic mice exposed for one or six generations. We find stochastic variation in methylation levels at many loci; exposure to methyl donors increases the magnitude of this variation and the number of variable loci. Several gene ontology categories are significantly overrepresented in genes proximal to these methylation-variable loci, suggesting that certain pathways are susceptible to environmental influence on their epigenetic states. Long-term exposure to the diet (six generations) results in a larger number of loci exhibiting epigenetic variability, suggesting that some of the induced changes are heritable. This finding presents the possibility that epigenetic variation within populations can be induced by environmental change, providing a vehicle for disease predisposition and possibly a substrate for natural selection.This work was supported by the Australian Research Council (DP0771859) and the National Health and Medical Research Council (#459412, #635510)

Voltage-gated sodium channel expression in mouse DRG after SNI leads to re-evaluation of projections of injured fibers.

BACKGROUND: Dysregulation of voltage-gated sodium channels (Na(v)s) is believed to play a major role in nerve fiber hyperexcitability associated with neuropathic pain. A complete transcriptional characterization of the different isoforms of Na(v)s under normal and pathological conditions had never been performed on mice, despite their widespread use in pain research. Na(v)s mRNA levels in mouse dorsal root ganglia (DRG) were studied in the spared nerve injury (SNI) and spinal nerve ligation (SNL) models of neuropathic pain. In the SNI model, injured and non-injured neurons were intermingled in lumbar DRG, which were pooled to increase the tissue available for experiments. RESULTS: A strong downregulation was observed for every Na(v)s isoform expressed except for Na(v)1.2; even Na(v)1.3, known to be upregulated in rat neuropathic pain models, was lower in the SNI mouse model. This suggests differences between these two species. In the SNL model, where the cell bodies of injured and non-injured fibers are anatomically separated between different DRG, most Na(v)s were observed to be downregulated in the L5 DRG receiving axotomized fibers. Transcription was then investigated independently in the L3, L4 and L5 DRG in the SNI model, and an important downregulation of many Na(v)s isoforms was observed in the L3 DRG, suggesting the presence of numerous injured neurons there after SNI. Consequently, the proportion of axotomized neurons in the L3, L4 and L5 DRG after SNI was characterized by studying the expression of activating transcription factor 3 (ATF3). Using this marker of nerve injury confirmed that most injured fibers find their cell bodies in the L3 and L4 DRG after SNI in C57BL/6 J mice; this contrasts with their L4 and L5 DRG localization in rats. The spared sural nerve, through which pain hypersensitivity is measured in behavioral studies, mostly projects into the L4 and L5 DRG. CONCLUSIONS: The complex regulation of Na(v)s, together with the anatomical rostral shift of the DRG harboring injured fibers in C57BL/6 J mice, emphasize that caution is necessary and preliminary anatomical experiments should be carried out for gene and protein expression studies after SNI in mouse strains

The Functional Properties of Ledok Added with Red Beans Viewed from in Vivo Hypocholesterolemic Effects

Ledok is a traditional food found in Nusa Penida, Bali, it is porridge made from local food without rice, i.e. yellow cassava, white corn, beans, green vegetables and seasonings. Nuts as one of the main ingredients in the making of ledok are the sources of dietary fiber. The problem is whether ledok made from red beans have the hypocholesterolemic properties. The objective of this study was to test the hypocholesterolemic properties of Ledok added with red beans. To achieve this objective, it was conducted ledok hypocholesterolemic properties in vivo experiment by using Wistar rats. The study design is a Post Test Control Group Design. The treatments were four, namely: P0 = standard feed (negative control); P1 = standard feed + oral feeding (feeding tube) of egg yolk (positive control); P2 = standard feed: Ledok flour (90: 10) + oral feeding of yolk; P3 = standard feed: Ledok flour (80: 20) + oral feeding of yolk. The treatment was repeated six times (6 rats), so totally it was used as many as 24 Wistar rats. The experiment was conducted for 30 days and analysis was conducted on the content of total cholesterol, total triglyceride, LDL and HDL from the blood of rats before and after treatments. The experimental results showed that the addition of 20% Ledok resulted in the increase in cholesterol levels, the lowest HDL and triglycerides are consecutively at 9.28%, 10.41% and 4.41%, but on the contrary the decrease in the LDL blood levels was 3.61% or the Ledok addition of 20% can inhibit the increase in cholesterol and triglyceride levels as well as lowering the LDL blood levels. Keywords: Ledok, nuts, dietary fiber and hypocholesterolemic