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

Haruna J. Audu (1) , Oyindamola A. Abiodun (2) , Funmilola A. Ayeni (3)
(1) Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan, Ibadan , Nigeria
(2) Department of Pharmacology and Therapeutics, Faculty of Basic Medical Sciences, College of Medicine, University of Ibadan, Ibadan , Nigeria
(3) Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan, Ibadan , Nigeria

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.


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Authors

Haruna J. Audu
Oyindamola A. Abiodun
Funmilola A. Ayeni
funmiyeni@yahoo.co.uk (Primary Contact)
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