Effect of Different Formulation of Fermented Soymilk on Epidermal Growth Factor Protein Levels and Skin Histology in Rat Ronny Lesmana, Zahran Haryawan, Yuni Susanti Pratiwi, Hanna Goenawan, Lovita Adriani, Unang Supratman
1. Physiology Division, Department of Biomedical Sciences, Faculty of Medicine, Universitas Padjadjaran, Jatinangor 45363, Indonesia. 2. Physiology Molecular Laboratory, Biological Activity Division, Central Laboratory, Universitas Padjadjaran, Jatinangor 45363, Indonesia. 3. Undergraduate Program Medical Doctor, Faculty of Medicine, Universitas Padjadjaran, Jatinangor 45363, Indonesia. 4. Faculty of Animal Husbandry, Universitas Padjadjaran, Jatinangor 45363, Indonesia. 5. Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia.
Background: Skin aging happens due to the regression of proliferation and architecture of the skin tissue. Isoflavone contained in soy has shown its effect to alter the progression of skin aging, while probiotics have an ability to boost the absorption of nutrient and also have its own ability to maintain the skin tissue. There is limited information about the effect of fermented cow milk and soy milk towards the protein level of epidermal growth factor—which is the important substance in the skin construction—and the morphology of the skin tissue itself. Aims: Measuring the effect of consumption of different formulation of fermented soymilk and cow milk on EGF protein levels and properties of skin histology in rat. Methods: This research is conducted by quantitative analytical methods using animal experiment. The rat was given fermented soymilk and cow milk with four different formulas. Skin samples are taken to undergo Western Blot procedure to determine protein level of EGF and skin histology analysis to compare epidermal thickness. Results: This study shows that formulation of milk fermented by Bifidobacterium bifidum has the best potential to enhance the protein level of Epidermal Growth Factor, while the addition of soy enhance the ability of fermented milk to raise the protein level of EGF. The result is also supported by the difference in epidermal thickness shown in skin histology samples and stool appearances. Conclusions: Milk fermented by Bifidobacterium bifidum has the greatest ability to maintain the regeneration of skin tissue and prevent the skin aging process. Compared to conventional fermented milk, the composition of soymilk would enhance this positive effect of fermented milk to the skin.