Rochmah Kurnijasanti, - and Aida Aliefia, - and Imam Mustofa, - and Dewa Ketut Meles, - and Rimayanti, - and Hani Plumeriastuti, - (2021) Antioxidant Potential of Fermented Garlic (Allium sativum L.) on Spermatogenic and Sertoli Cells Count of Mice (Mus musculus) Exposed to Heat. Interciencia Journal, 46 (3). pp. 1-9. ISSN 0378-1844

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Abstract

This research aimed was to know whether fermented garlic [Allium sativum L.) extract could protect spermatogenic and Sertoli cells of mice [Mus musculus) exposed to heat. Mice were exposed to a temperature of 40°C, 45 minutes daily, for 54 days. This study used 25 mice, which were divided equally into five groups. C(-), the negative control group was not exposed to heat and only given distilled water. C(+), the positive control group was exposed to heat and given distilled water. T1, T2, T3 were given fermented garlic extract with doses of 125, 250, and 500 mg/kg BW, respectively 5 minutes after heat exposure. All of the treatments were given orally. The observations showed significant different (p<0.05) in all variables. Results showed a significant difference in spermatogenic and Sertoli cell between C(-) and C(+). C(-) and T2 showed unsignificant differences in spermatogenic and Sertoli cells. lt could be concluded that giving fermented garlic extract (Allium sati vum L.) could protect spermatogenic and Sertoli cells of mice (Mus musculus) exposed to heat Key words : Allium sativum L., heat exposure, spermatogenic cells, Sertoli cells, Mus musculus

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