Impact of artificial rice from Gracilaria sp. seaweed on Superoxide Dismutase (SOD) levels in prediabetic and diabetic patients

¹ Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, Jl Agatis Kampus IPB Dramaga, Bogor, West Java 16680, Indonesia
² Center for Coastal and Marine Resources Studies (PKSPL), International Research Institute for Maritime, Ocean and Fisheries (i-MAR), IPB University, 16127, Bogor, Indonesia

^* Corresponding author: spurwaningsih@apps.ipb.ac.id

Abstract

Analog rice made from local flour and seaweed flour underwent proximate and fiber content tests, followed by clinical trials involving prediabetic and diabetic sufferers over 42 days. The aim of this study was to determine the effect of consuming seaweed-based rice analogues on Superoxide Dismutase (SOD) levels in prediabetic and diabetic sufferers. Initial assessments were conducted on days 21 and 42 as the final evaluation. The study involved 40 respondents (both prediabetic and diabetic patients), with 20 consuming regular rice and 20 consuming analog rice. Both groups had the same vegetables and side dishes. Additionally, the chemical content of the product was tested. The SOD activity in this study was measured using a colorimetric assay method. The results showed that consumption of analog rice significantly reduced blood SOD levels in prediabetic and diabetic sufferers (initial value 0.59 ± 0.12 and final value 0.41 ± 0.16), whereas regular rice consumption significantly increased blood SOD levels (initial value 0.71 ± 0.20 and final value 0.87 ± 0.32). The chemical composition of the seaweed-based rice analog included 61.57 ± 0.49% water, 13.22 ± 0.04% protein, 0.11 ± 0.01% ash, 0.74 ± 0.01% fat, 34.38 ± 0.40% carbohydrates, and 10.17 ± 0.15% fiber. Ultimately, this research opens a new avenue, suggesting that artificial rice can serve not only as a primary energy source but also as a functional food with potential antidiabetic properties