Perbandingan Efektivitas Produk Food Replacement “X” dan Fermentasi Akar Teratai (Nelumbo nucifera) Terhadap Mukosa Lambung Tikus
DOI:
https://doi.org/10.57213/medlab.v5i1.450Keywords:
Ethanol–HCl Injury, Fermented Lotus Root, Gastric Protection, Histopathology, Rattus NorvegicusAbstract
Peptic ulcer and gastric mucosal injury remain significant global health problems, often induced by ethanol exposure, inflammation, oxidative stress, and imbalance between protective and aggressive factors in the stomach. Fermented lotus root (Nelumbo nucifera) has gained scientific interest due to its enhanced bioactive content following fermentation with Saccharomyces cerevisiae, while food replacement “X”, containing purple sweet potato, is known for its antioxidant and mucosal-protective properties. This study aimed to compare the gastroprotective effectiveness of fermented lotus root and food replacement “X” on ethanol-induced gastric mucosal damage in Rattus norvegicus. Fifteen male rats (200–250 g) were acclimatized for seven days and divided into three groups: control, fermented lotus root, and food replacement “X” (n = 5). Gastric injury was induced using 60% ethanol with 150 mM HCl. Treatments were administered orally for 14 days. Gastric tissues were collected for macroscopic lesion scoring and histopathological evaluation using hematoxylin–eosin staining. Data were analyzed using one-way ANOVA followed by post-hoc testing. The results showed that fermented lotus root produced greater improvement in mucosal integrity, reduced lesion index, and better epithelial regeneration compared to food replacement “X”. Histological findings demonstrated decreased inflammation and increased preservation of gastric architecture in the fermented lotus root group. In conclusion, fermented lotus root exhibited superior gastroprotective activity, indicating its potential as a natural therapeutic alternative for gastric mucosal injury.
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