Beneficial effects of a fermented maize product with its supernatant, Lactobacillus fermentum and Lactobacillus brevis in rat model of colitis

Authors

  • Haruna J. Audu Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria
  • Oyindamola A. Abiodun Department of Pharmacology and Therapeutics, Faculty of Basic Medical Sciences, College of Medicine, University of Ibadan, Ibadan, Nigeria
  • Funmilola A. Ayeni Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria

DOI:

https://doi.org/10.51745/najfnr.3.6.195-200

Keywords:

Fermented food, lactic acid bacteria, inflammation, oxidative stress

Abstract

Background: African fermented foods such as maize cereal (Ogi ) and its supernatant (Omidun) are reservoirs of beneficial lactobacilli and carboxylic acids. Based on their constituents, their beneficial effect in a rat model of 2,4,6-trinitrobenzene sulphonic (TNBS) acid-induced colitis was assessed in comparison with two lactobacilli in a rat model of colitis. Methods: Female Wistar rats were distributed into seven groups of 5 rats each; the rats were pretreated for 14 days prior to colitis induction with Ogi, Omidun, L. fermentum, L. brevis and 7 days post colitic induction. Colitis was induced by an intracolonic administration of TNBS. The response of the rats to treatment was assessed macroscopically and biochemically. Results: Treatment with the Dexamethasone, Ogi and Omidun resulted in a significant reduction in colonic damage score and weight/length ratio (p<0.05). Treatment with Ogi, Omidun, L. brevis, and dexamethasone significantly prevented depletion of colonic glutathione and superoxide dismutase. The up-regulation of myeloperoxidase activity was inhibited in all treated colitic rats (p<0.05). However, Ogi appears to produce a better protective effect than the other treatment groups. Conclusions: This study reports that Ogi protects Wistar rats against the deleterious effect of trinitrobenzene sulphonic acid better than pure lactobacilli strains.

Downloads

Download data is not yet available.

Downloads

Published

2019-11-14

How to Cite

Audu, H. J. ., Abiodun, O. A. ., & Ayeni, F. A. . (2019). Beneficial effects of a fermented maize product with its supernatant, Lactobacillus fermentum and Lactobacillus brevis in rat model of colitis. The North African Journal of Food and Nutrition Research, 3(6), 195–200. https://doi.org/10.51745/najfnr.3.6.195-200