The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysis
Chronic kidney disease (CKD) can be improved by diet management that leads to intestinal microbiota repair by increasing lactic acid bacteria (LAB). This study aimed to analyze the effect of yoghurt (probiotics) and soyghurt (synbiotics) treatment on the number of LAB in CKD patients undergoing hemo...
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| Format: | Article |
| Language: | English |
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Deccan College of Medical Sciences
2020-12-01
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| Series: | Journal of Medical and Allied Sciences |
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| Online Access: | http://www.ejmanager.com/fulltextpdf.php?mno=89819 |
| _version_ | 1818209091649011712 |
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| author | Enik Guntiyastutik Sugiarto Adi Magna Patriadi Nuhrawangsa |
| author_facet | Enik Guntiyastutik Sugiarto Adi Magna Patriadi Nuhrawangsa |
| author_sort | Enik Guntiyastutik |
| collection | DOAJ |
| description | Chronic kidney disease (CKD) can be improved by diet management that leads to intestinal microbiota repair by increasing lactic acid bacteria (LAB). This study aimed to analyze the effect of yoghurt (probiotics) and soyghurt (synbiotics) treatment on the number of LAB in CKD patients undergoing hemodialysis. The subject of the research was the population of CKD patients undergoing hemodialysis at RSUD Dr. Saiful Anwar Malang, Indonesia. 36 patients were selected randomly and divided into three groups (n=12): positive control (CKD patient without treatment), yoghurt group (CKD patient received yoghurt treatment for 30 days) and soyghurt group (CKD patient received soyghurt treatment for 30 days). All the patients received and answered the questionnaire. Feces of the patients were collected for LAB analysis. Data were analyzed using Wilcoxon test, Kruskal Wallis test and Mann Whitney test. The results showed that there was a significant difference in LAB number in the pre and post yoghurt and soyghurt treatment (p0.05) (2.196 x 107 CFU/ml vs 1.27 x 107 CFU/ml). These results suggested that the treatment of yoghurt and soyghurt can be considered as an effective food supplement for improving the number of LAB in CKD patients undergoing hemodialysis. [J Med Allied Sci 2020; 10(2.000): 74-80] |
| first_indexed | 2024-12-12T04:55:12Z |
| format | Article |
| id | doaj.art-3e082672a4f7487c9651781a673295b1 |
| institution | Directory Open Access Journal |
| issn | 2231-1696 2231-170X |
| language | English |
| last_indexed | 2024-12-12T04:55:12Z |
| publishDate | 2020-12-01 |
| publisher | Deccan College of Medical Sciences |
| record_format | Article |
| series | Journal of Medical and Allied Sciences |
| spelling | doaj.art-3e082672a4f7487c9651781a673295b12022-12-22T00:37:22ZengDeccan College of Medical SciencesJournal of Medical and Allied Sciences2231-16962231-170X2020-12-01102748010.5455/jmas.8981989819The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysisEnik Guntiyastutik0Sugiarto1Adi Magna Patriadi Nuhrawangsa2Postgraduate Program, Department of Nutrition Science, Sebelas Maret University, Surakarta, Central Java 57126, Indonesia Postgraduate Program, Department of Nutrition Science, Sebelas Maret University, Surakarta, Central Java 57126, Indonesia Department of Animal Science, Faculty of Agriculture, Sebelas Maret University, Surakarta, Central Java 57126, IndonesiaChronic kidney disease (CKD) can be improved by diet management that leads to intestinal microbiota repair by increasing lactic acid bacteria (LAB). This study aimed to analyze the effect of yoghurt (probiotics) and soyghurt (synbiotics) treatment on the number of LAB in CKD patients undergoing hemodialysis. The subject of the research was the population of CKD patients undergoing hemodialysis at RSUD Dr. Saiful Anwar Malang, Indonesia. 36 patients were selected randomly and divided into three groups (n=12): positive control (CKD patient without treatment), yoghurt group (CKD patient received yoghurt treatment for 30 days) and soyghurt group (CKD patient received soyghurt treatment for 30 days). All the patients received and answered the questionnaire. Feces of the patients were collected for LAB analysis. Data were analyzed using Wilcoxon test, Kruskal Wallis test and Mann Whitney test. The results showed that there was a significant difference in LAB number in the pre and post yoghurt and soyghurt treatment (p0.05) (2.196 x 107 CFU/ml vs 1.27 x 107 CFU/ml). These results suggested that the treatment of yoghurt and soyghurt can be considered as an effective food supplement for improving the number of LAB in CKD patients undergoing hemodialysis. [J Med Allied Sci 2020; 10(2.000): 74-80]http://www.ejmanager.com/fulltextpdf.php?mno=89819chronic kidney diseasefood supplementlactic acid bacteriasoyghurtyoghurt |
| spellingShingle | Enik Guntiyastutik Sugiarto Adi Magna Patriadi Nuhrawangsa The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysis Journal of Medical and Allied Sciences chronic kidney disease food supplement lactic acid bacteria soyghurt yoghurt |
| title | The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysis |
| title_full | The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysis |
| title_fullStr | The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysis |
| title_full_unstemmed | The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysis |
| title_short | The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysis |
| title_sort | effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in ckd patients undergoing hemodialysis |
| topic | chronic kidney disease food supplement lactic acid bacteria soyghurt yoghurt |
| url | http://www.ejmanager.com/fulltextpdf.php?mno=89819 |
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