Uji in vitro minuman fungsional kolagen dan komponen penyusunnya terhadap indeks dan kapasitas fagositosis makrofag peritoneal mencit BALB/c

https://doi.org/10.22146/ijcn.116894

Rincha Milenio Takwa Agastian Situmorang(1), Mae Sri Hartati Wahyuningsih(2), Lily Arsanti Lestari(3*)

(1) Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
(2) Departemen Farmakologi dan Terapi, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
(3) Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan Universitas Gadjah Mada / Pusat Kesehatan dan Gizi Manusia, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
(*) Corresponding Author

Abstract


In vitro assay of collagen functional drink and its component on the phagocytosis index and capacity of peritoneal macrophages of BALB/c mice

Background: Collagen functional drinks have rapidly grown in both sales and consumption. This is due to the rise in healthy lifestyles and consumer awareness of a healthier, more beautiful skin. Collagen is a bioactive compound that supports the immune system and acts as a skin-firming agent.

Objective: This study aims to evaluate the effect of collagen drinks and their components: collagen, vitamin C, and inulin, on the phagocytosis index and capacity of peritoneal macrophages in vitro.

Methods: Macrophages were isolated from the peritoneal fluid of BALB/c mice (Mus musculus). The in vitro phagocytosis index and capacity were measured after macrophage cells were incubated with samples and latex particles. There were 5 treatments in this experiment: collagen, inulin, vitamin C, a collagen drink, and a control group.

Results: Administering functional collagen drinks and their components increased the phagocytosis index (p=0.033). The addition of vitamin C to macrophage cells showed the highest phagocytosis index, namely 1.94 ± 0.02, and a similar effect was found in the functional collagen drink (1.89 ± 0.26), followed by collagen (1.39 ± 0.75) and inulin (1.33 ± 0.60). Meanwhile, phagocytosis capacity did not differ significantly across all treatment groups (p=0.628), with values ranging from 41% to 73%.

Conclusion: Functional collagen beverages have potential as immunostimulatory food products, as indicated by a higher phagocytosis index than the control group. However, further in vivo research and clinical trials are needed to confirm their immunostimulatory effects.


Keywords


collagen functional drink; inulin; latex particles; phagocytosis capacity; phagocytosis index

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DOI: https://doi.org/10.22146/ijcn.116894

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