The Effectiveness of “X” Kefir Brand Towards Glucose Level on Post Prandial Pre-Diabetes Male Mice (Mus Musculus) Swiss Webster Strains Orally

Abstract

Pre-diabetes prevalence to diabetes is increasing every year. This pre-diabetes is based on pancreatic β cell disorder and insulin resistance causing abnormalities of body metabolism. However, in pre-diabetes this disorder has not been seen as real. The use of fermented milk in the world of health is very useful because in the milk there are many beneficial microorganisms for the body so it is expected to be an alternative ingredient in prevention earlier in pre-diabetes so as to reduce the adverse effects that occur. Research has been conducted with the aim to find out the effect of fermented milk that is kefir on post prandial blood glucose level on male mice (Mus musculus) Swiss webmaster of pre-diabetes orally. Male mice were made pre-diabetes by giving alloxan 100 mg / kg BW. The samples were 25 mice divided into 5 groups with each of 5 mice, 2 control group were negative and positive control, they left sick and given glibenclamide as much as 0,013 mg / 20 gr BB, treatment group was given various dose of kefir with various variations of 0.32 mg / 20 gr BB, 0.65 mg / 20 gr BB and 1.3 mg / 20 gr BB. The results showed a significant difference (p <0.05) on fasting glucose examination and 2 hours post prandial after administration of kefir with various doses and showed an effect of kefir for blood glucose in mice (Mus musculus) is dosis 1 of 78.28 mg/dl.