Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal The Journal of Pure and Applied Chemistry Research
Sasangka Prasetyawan
Chemistry Department Brawijaya University
Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology Medicine & Pharmacology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Optimization Of Elevating Blood Uric Acid Levels With High Purine Diet Fitria Rahmawati; Putranty Widha Nugraheni; Chanif Mahdi; Arie Srihardyastutie; Sasangka Prasetyawan
The Journal of Pure and Applied Chemistry Research Vol 7, No 1 (2018): Edition January-April 2018
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (614.888 KB) | DOI: 10.21776/ub.jpacr.2018.007.01.357

Abstract

Exploration of the use of medicinal plants to lower uric acid levels has been widely practiced. Stages of new drug development research is a preclinical test using experimental animals, therefore the manufacture of an animal model of hyperuricemia is necessary. This study aims to determine the optimal induction of uric acid to increase blood uric acid levels by administering high purine foods such as cow’s liver, cow’s spleen, Gnetum gnemon, emping and fried peanuts. Eighty male white rats were used individuals to be divided into 4 groups, they were: (I) cow’s liver, (II) cow’s liver and cow’s spleen, (III) cow’s liver, cow’s spleen and boiled gnetum gnemon beans, and (IV) cow’s liver, cow’s spleen, emping and fried peanuts. This study using easy touch GCU to measure blood uric acid level. The result of statistical analysis of uric acid level means with 5 times repetition using One Way ANOVA showed that there was a very significant difference between treatments (p <0,01). The results concluded that high purine diet in group I, II and III had not been able to increase uric acid levels significantly. High purine diet group IV was able to increase blood uric acid levels significantly to make the rats experiencing hyperuricemia with the level of 6.54 mg/dL on day 7 and 13.79 mg/dL on day 14.
Green Tea Extract (Camellia sinensis L.) Effects on Uric Acid Levels on Hyperuricemia Rats (Rattus norvegicus) Putranty Widha Nugraheni; Fitria Rahmawati; Chanif Mahdi; Sasangka Prasetyawan
The Journal of Pure and Applied Chemistry Research Vol 6, No 3 (2017): Edition of September - December 2017
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (657.014 KB) | DOI: 10.21776/ub.jpacr.2017.006.03.355

Abstract

Uric acid is the end product of purine degradation. When uric acid levels exceed normal limits, it will build up and cause hyperuricemia. Allopurinol is one of the most effective and common medicine for hyperuricemia, but it brings serious side effects, therefore it is needed alternative therapy for hyperuricemia. One plant that may be expected to low uric acid levels is green tea (Camellia sinensis L.), that contains many antioxidants polyphenols, especially flavonoids. Flavonoid has strong antioxidant properties, act as free radical and metal scavengers, and also xanthine oxidase (XOD) inhibitors. This study investigates the potential of green tea using various doses of 150 mg/kg, 300 mg/kg, and 600 mg/kg of body weight in 24 white male rats (Rattus norvegicus) Wistar strain that has been received high purine diet in 60 consecutive days. This study used DHBSA methods to measure uric acid levels in blood serum and urine that excreted 8 hours before surgery. Green tea extract that contains polyphenol can inhibit XOD activities, therefore, it leads to decrease uric acid level in blood and increase the excretion through urine by modulating urate gene transporter. A therapy with 600 mg/kg body weight of GTE is the most effective dose to decrease uric acid levels in serum and to increase excretion of exceeding uric acid significantly (p < 0.01), from One Way ANOVA and Tukey analysis.
Co-Authors Arie Srihardyastutie Chanif Mahdi Fitria Rahmawati Putranty Widha Nugraheni