Effects of Protein from Goat Milk Yogurt Enriched with Mung Bean Extract on White Blood Cell Profiles in Rats
Hardi Firmansyah (a*), Risti Rosmiati (a), Esi Emilia (a), Kanaya Yori Damanik (a), Zulfa Nur Hanifa (a), Iza Ayu Saufani (a)

a) Nutrition Study Program, Unversitas Negeri Medan
Jalan Willem Iskandar Pasar V, Medan 20221
*hardigizi[at]unimed.ac.id

Abstract

Protein intake is essential for white blood cell formation and immune regulation. Goat milk yogurt enriched with mung bean extract, which provides additional amino acids, may affect white blood cell levels, including monocytes, lymphocytes, neutrophils, eosinophils, and basophils. This study aims to examine the impact of different doses of enriched yogurt on these white blood cell levels in male Wistar rats. Sixteen male Wistar rats were randomly assigned to four groups: P0 (control, no yogurt), P1 (0.0036 ml/g body weight), P2 (0.0072 ml/g body weight), and P3 (0.0108 ml/g body weight). Rats were treated for 21 days, and on day 22, blood samples were collected for serum analysis. The results showed a significant increase in neutrophil, lymphocyte, and basophil counts in the rats receiving goat milk yogurt enriched with mung bean extract, compared to the control group. No significant differences were observed in monocyte and eosinophil counts. Neutrophils and lymphocytes are crucial for phagocytosis and antibody production, and their functions appear to be enhanced by the treatment. Goat milk yogurt enriched with mung bean extract holds potential as a functional food to boost immunity.

Keywords: Goat milk yogurt- Mung bean extract- White blood cells

Topic: Sciences, Engineering and Material Science