The Potential Goat Milk and Goat Milk Yogurt in Increase Sod Level on Malaria Infections

Abstract

Protein in goat milk is the main source of active biopeptides that can produce antioxidants. One of the processed products of fermented goat milk is goat milk
yogurt. Yogurt contains bioactive peptides and has antioxidant activity. Yogurt contain lactic acid bacteria. Plasmodium infection will cause an imbalance of antioxidant and make SOD enzyme level decreasing. Goat milk dan yogurt goat milk have potential to increase SOD enzyme level. This research is true  experimental study with a post-test only group design. Thirty five female Balb/c mice were divided into: K- (control negative group), K+ (infected malaria), K+DHP (malaria, DHP drug), X1 (malaria, goat milk), X2 (malaria, goat milk, DHP), X3 (malaria, goat milk yogurt), X4 (malaria, goat milk yogurt, DHP). Inoculation of Plasmodium was given as much as 10 7 /0.2 ml. The intervention was given 24 days. SOD enzyme level data collection was performed on the seventh day post inoculation. Dose of goat milk and goat milk yogurt is 0.5 ml/20gBw. Data was analyzed using Kruskal-Wallis with Post Hoc Mann-Whitney. The result showed a significant increased on SOD level (p <0.05). The mean SOD level in each group: 20,9 ng/ml (K-); 5,67 ng/ml (K+); 17,85 ng/ml (K+DHP); 9,03 ng/ml (X1); 12,11 ng/ml (X2); 10,84 ng/ml (X3); 18,22 ng/ml (X4). The administration of DHP drugs and Yogurt goat milk (X4) is most effective in increasing SOD levels.
Giving DHP drugs and Yogurt goat milk (X4) is more effective in increasing SOD levels than only administering DHP drugs (K+DHP). Giving goat milk yogurt with a
dose of 0.5 ml / 20g Bw and DHP drugs can be considered to increase SOD levels in malaria infections.