The Comparison Leukocytes Profile in Peripheral Blood and Gingival Tissue after Consume Anchovies (In Vivo Study)
ENDAH ARYATI EKO NINGTYAS, OEDIJANI S, UDADI SADHANA, SITI SUNARINTYAS
Background:Oral Allergy Syndrome (OAS) is used to ingestion food containing high protein.Anchovyrepresents high protein food, which is suspected it stimulates OAS. Leukocyte profile in peripheral blood and tissue can determine diagnostic of OAS. This study was aimed to compare leukocyte profile in gingival tissue and peripheral blood after consuminganchovy. Methods:This study was an experimental laboratory with only a post-test control group design. This study used doses 0.5 to 4gram given every day and per two days. The blood sampling was taken from orbitalis sinus before treatment, on the third and seventh days after treatment. After that, the blood was made blood smear by Wright staining. Therefore gingival sampling was taken on the third and seventh day after treatment. Then, the gingival sample was prepared for histology and stained by hematoxylin-eosin. Both the preparation were observed under light microscope by 1000 magnification.Results: Most of the leukocytes types significantly enhanced on the third day (p≤0.05), except neutrophils. The highest leukocytes alteration presented by animal model treated 2 gram/ 200grambodyweight anchovies. The patterns of eosinophils, basophil,and monocytes altered significantly on the third and seventh day in each group (p≤0.05).Moreover, there presented significant differences between animal models which consumed anchovies per day and per two days, especially animal models which consumed 4gram/ 200gram body weight (p≤0.001). There were no significant correlations between the leukocyte profile in the gingival tissue and peripheral blood (R<0.1).Conclussion: Anchovies consumption could induce an oral allergic reaction.