The Effects of Giving Probiotics in Dadiah Sampled on Increasing Immunoglobulin A (Iga) of Intestinal Tissue in Rats Model of Diabetic Nephropathy (doc)

Dadiah is a traditional food of West Sumatra made from buffalo milk fermented in a bamboo tube container. Dadiah is
a functional food because it is made through a spontaneous fermentation by lactic acid bacteria in the buffalo milk and
bamboo tubes of the “Aua” type. This study aims to examine the effect of giving dadiah to white male mice, Rattus
norvegicus Wistar strain, induced by alloxan to diabetic nephropathy, on increasing the microflora of LAB (Lactic Acid Bacteria) in the intestine and increase the value of IgA. This research used an experimental method tested on five white rats with a total sample of 25 rats, including the control group. The diabetic nephropathy model is characterized by blood sugar levels at >200 mg/dl and proteinuria. During eight weeks of treatment, the P1 treatment group was given 3 ml/day of dadiah, while P2 and P3 groups were given 1 ml and 2 ml/ day Lactobacillus fermentum DA3 isolates. This research indicated that giving dadiah and Lactobacillus fermentum DA3 isolates increased the total LAB and level of Immunoglobulin A (IgA) intestinal tissue, as seen in the experimental compared to the control group. The best result of this study was seen in the P1 group, which was given by 3 ml dadiah, where the treatment for this group was able to increase the total number of LAB colonies and increase IgA immunity in the mouse model induced by diabetic nephropathy.
Keywords: Lactic Acid Bacteria, Dadiah, IgA, Diabetic Nephropathy