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Efek Antiinflamasi Kombinasi Astaxanthin Dengan Vitamin E Terhadap Jumlah Neutrofil Studi Eksperimental pada Tikus Putih Jantan Galur Wistar yang Diinduksi Karagenan Herliana Junita; Sampurna
JPNM Jurnal Pustaka Nusantara Multidisiplin Vol. 4 No. 1 (2026): February : Jurnal Pustaka Nusantara Multidisiplin (ACCEPTED)
Publisher : SM Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59945/jpnm.v4i1.943

Abstract

Inflamasi dapat terjadi akibat induksi karagenan 1% melalui ikatan dengan Toll Like Receptor-4 (TLR-4) ditandai peningkatan jumlah neutrofil dalam darah. Astaxanthin termasuk karetenoid lipofilik bersifat antiinflamasi, selain itu vitamin E juga bersifat antiinflamasi. Tujuan dari penelitian ini untuk mengetahui efek antiinflamasi kombinasi astaxanthin dengan vitamin E tikus putih jantan galur wistar yang diinduksi karagenan. Penelitian eksperimen dengan desain Post test only control group design. Sebanyak 30 ekor tikus dibagi 3 kelompok secara acak (KN: kelompok normal, KS: kelompok sakit dengan induksi karagenan 1%, dan KP: kelompok perlakuan dengan kombinasi astaxanthin 0,72 mg/kgBB dengan vitamin E 24,1 mg/kgBB dan diinduksi karagenan 1%). Setelah perlakuan, jumlah neutrofil dihitung dengan Hematology analyzer dan dianalisis dengan uji normalitas, homogenitas, One Way ANOVA dilanjutkan uji Post Hoc LSD. Rerata jumlah neutrofil pada KN, KS, dan KP secara berurutan adalah 1,03; 3,31; dan 1,77 (x103/mm3). Hasil uji normalitas dan uji homogenitas (p>0,05), One Way ANOVA didapatkan p<0,05 jumlah neutrofil yang bermakna antara ketiga kelompok. Uji Post Hoc LSD didapatkan p<0,05 menyatakan adanya perbedaan signifikan jumlah neutrofil pada semua kelompok. Dari hasil penelitian dapat disimpulkan terdapat efek antiinflamasi kombinasi astaxanthin dengan vitamin E terhadap jumlah neutrofil pada tikus putih jantan galur wistar yang diinduksi karagenan.
EFEK ANTIINFLAMASI KOMBINASI ASTAXANTHIN DENGAN VITAMIN E TERHADAP JUMLAH TROMBOSIT (Studi Eksperimental pada Tikus Putih Jantan Galur Wistar yang Diinduksi Karagenan) Salsabila Tria Ramadhani; Sampurna
Jurnal Riset Multidisiplin Edukasi Vol. 2 No. 12 (2025): Jurnal Riset Multidisiplin Edukasi (Edisi Desember 2025)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v2i12.1493

Abstract

Background: Inflammation is a defense reaction involving cells, mediators, and blood vessels, including platelets, to eliminate causes of cell damage. Carrageenan is a cause of cell damage that induces platelets through the NF-κB pathway by TLR-4 signaling. The combination of astaxanthin and vitamin E has anti-inflamatory effects characterized by a decrease in platelet count by suppressing NF-κB, COX-2, and ROS activity. Objective: This study aims to determine the effect of the combination of astaxanthin and vitamin E on platelet counts in male Wistar rats induced by carrageenan. Method: This study was experimental with a post-test only control group design. A total of 30 rats were adapted for 7 days with the same feed and drink, then the rats were divided into a normal group (n=10), a sick group (n=10), and a treatment group (n=10). The treatment group was given a combination of 0.72 mg/kgBW astaxanthin and 24.1 mg/kgBW vitamin E. One hour later, the sick and treatment groups were given a 0.1 mL injection of 1% carrageenan and waited for 24 hours, while the normal group was only given standard feed. The platelet count was measured using a hematology analyzer. The data were analyzed using the Shapiro Wilk test, Levene Statistic, Kruskal Wallis, and followed by the Mann Whitney Post Hoc test. Result: The mean platelet count was 144.86 × 10³/µL in the normal group, 316.79 × 10³/µL in the sick group, and 214.07 × 10³/µL in the treatment group. The results of the normality test KP (p<0.05), KN and KS (p>0.05), homogeneity (p<0.05), Kruskal Wallis (p<0.05) were significantly different, and the Post Hoc Mann Whintney (p<0.05) showed significant differences between all groups. Conclusion: Data analysis revealed an anti-inflammatory effect of the combination of astaxanthin and vitamin E in carrageenan-induced rats.
EFEK ANTIINFLAMASI KOMBINASI ASTAXANTHIN DENGAN VITAMIN E TERHADAP KADAR C-REACTIVE PROTEIN (CRP): Studi Eksperimental pada Tikus Putih Jantan Galur Wistar yang Diinduksi Karagenan Saskia Febrian Dwi Putri; Sampurna
Jurnal Riset Multidisiplin Edukasi Vol. 3 No. 2 (2026): Jurnal Riset Multidisiplin Edukasi (Februari 2026)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v3i2.1692

Abstract

  Inflammation is a protective immune system response to tissue damage that can trigger increased levels of C-Reactive Protein (CRP), a marker of acute annd chronic inflammation. Carrageenan is known as an inflammatory agent that induces CRP production through activation of the Toll-Like Receptor-4 (TLR-4) and Nuclear Factor Kappa-β (NF-κB) pathways. Astaxanthin and vitamin E have potential antiinflammatory effects by inhibiting NF-κB and ROS. This study aims to determine the effect of the combination of astaxanthin with vitamin E on CRP levels in male white Wistar rats fed on carrageenan. This type of experimental research used a “post-test only control group design” with 30 male white Wistar rats randomly divided into 3 groups. KN (normal control) was given a standard feed diet, KS (negative control) with 1% carrageenan induction and KP (treatment group) was given a combination of astaxanthin 0,72 mg/kgBW and vitamin E 24,1 mg/kgBW with 1% carrageenan induction. CRP levels were measured using the ELISA method and analyzed by the Shapiro Wilk test, Levene test, One Way ANOVA, and Post Hoc LSD. The average percentage of CRP levels in KN was (0,75 ng/mL), KS (2,35 ng/mL) and KP (1,01 ng/mL) which means KS experienced a significant increase in CRP levels (p<0,05) compared to KN. Statistical tests showed that the data were normally distributed and homogeneous (p>0,05), and there were significant differences between the three groups (p<0,05). The conclusion of this study is that there is an anti-inflammatory effect of the combination of astaxanthin with vitamin E on C-Reactive Protein (CRP) levels in male Wistar rats induced by 1% carrageenan.
EFEK ANTIINFLAMASI KOMBINASI ASTAXANTHIN DENGAN VITAMIN E TERHADAP JUMLAH INTERLEUKIN-6 (IL-6) Studi Eksperimental pada Tikus Putih Jantan Galur Wistar yang Diinduksi Karagenan Nafla Aqilah Salma; Sampurna
Jurnal Riset Multidisiplin Edukasi Vol. 3 No. 2 (2026): Jurnal Riset Multidisiplin Edukasi (Februari 2026)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v3i2.1723

Abstract

Chronic inflammation is a major trigger for various degenerative diseases, with interleukin-6 (IL-6) as an important indicator in assessing the level of inflammation. Astaxanthin and vitamin E are known as powerful antioxidants with potential anti-inflammatory effects, but the synergistic effects of the two have not been widely explored. This study aims to determine whether the combination of astaxanthin and vitamin E can significantly reduce IL-6 levels in male Wistar rats induced with carrageenan. The study used an experimental design with a post-test only control group design, involving three groups: KN (normal group fed a standard diet), KS (diseased group with 1% carrageenan induction), and KP (fed a combination of 0.72 mg/kgBW astaxanthin and 24.1 mg/kgBW vitamin E). Data were obtained from plasma IL-6 level measurements using the ELISA method 24 hours after carrageenan induction, followed by data analysis using normality and homogeneity tests, One Way ANOVA, and continued with the Tamhanes Post Hoc test. The treatment group experienced a significant decrease in mean IL-6 levels, namely 58.67 pg/mL compared to the disease group, which was 98.83 pg/mL, indicating the anti-inflammatory effect of the combination. From the results of this study, it can be concluded that there is an anti-inflammatory effect of the combination of astaxanthin and vitamin E on Interleukin-6 (IL-6) levels in male Wistar rats induced with carrageenan.
Co-Authors Herliana Junita Nafla Aqilah Salma Salsabila Tria Ramadhani Saskia Febrian Dwi Putri