The influenced of cultivar red Moringa oliefera fermentation on number PMN cells of Liver histopathology mice ( Mus mussculus) after infected by Salmonella typhimurium

Abstract

Moringa oleifera is the presence of very high flatulence causes, such as sucrose, farinose and stachyose, Lactobacillus plantarum fermentation will produce Short Chain Fatty Acids (SCFA) synthesized from carbohydrate fermentation by the α-galactosidase enzyme, an essential ingredient for colonizes in the colon and to assist the activation of T helper 17 cells that contribute to eliminating Salmonella typhimurium in improved the immune mucosal immune response, and able to produce bacteriocin which is a protein compound with a bactericidal effect. This study aims to analyze the effect of red Moringa leaf cultivar fermentation on the number of PMN cells in the liver of mice (mus musculus) after being infected with Salmonella thypimurium. An experimental laboratory study was conducted using completely factorial randomized design. Mice were divided into two groups, is non infection group (induced with aqueous leaf extract red Moringa oliefera, at dose 0 mg/kg BW, 14 mg/kg BW, 42 mg/kg BW and 84 mg/kg BW) and infection group, the Mice were infected with S. thypi (induced with aqueous leaf extract red Moringa oliefera, at dose 0 mg/kg BW, 14 mg/kg BW, 42 mg/kg BW and 84 mg/kg BW). The result showed a significant decrease of PMN cell that is 52 ± 0.6 cells, whereas in the control of pain the number of PMN cells is 440 ± 0.6 and prevent damage of structure mice liver. The conclusion this research cultivar red kelor (Moringa oliefera) fermentation can decrease the total count of inflammatory cell in the liver mice ( Mus mussculus) after infected by Salmonella typhimurium

Keywords: PMN cells, Moringa oliefera lam, Salmonella thypimurium, SCFA