Preventive effect of kefir in BALB-c (Mus musculus) induced by ovalbumin towards relative amount of B cell-Ig-E

Food allergy or hypersensitivity is defined as "all reactions that are triggered by immune cells after food intake, including hypersensitivity type 1 reactions, mediated by IgE produced by Plasma B cells. Ig E will bind to mast cells causing degranulation and release of inflammatory products resulting in tissue damage. This study aims to determine the preventive effects of Kefir on Balb-C Mice (Mus Musculus) induced by ovalbumin on the relative number of B-Ig-E cells. The research method is a true experimental laboratory control post design only consisting of 5 treatments and 4 replications, consisting of negative control (healthy): placebo Nacl Physiological, positive control (ovalbumin at a dose of 20 μg/mice and adjuvant Al (OH)3 1000 μg on days 8 and 15 and re-induced orally with a dose of 60 mg/mice and 10 mg/mice Al (OH) 3 on the 29th day), T1, T2, T3 (kefir for 14 days with doses of 300, 600 and 900 mg / kg body weight and ovalbumin. Data on the relative amount of B+ cell-Ig E are quantitative then analyzed using the One-Way ANOVA test with a 95% confidence level to find out the differences between treatments significantly. The results showed that administration of kefir and ovalbumin to the relative number of B+ cells were not significantly different between the treatment groups while the decrease in the relative amount of IgE+ occurred in the T1 group. The conclusion shows that administration of kefir can decrease B+ cell-Ig E+ in ovalbumin-induced mice.