Anti-Diarrhea Effects of OGI Produced Using Saccharomyces Boulardii As Starter Culture

ADIGUN Musibau Adeleke; IBIKUNLE Bukola Jelilat

doi:10.18535/ijsrm/v10i06.mp01

Abstract

The antidiarrhea effect of 96 hr fermented ‘Ogi’ (Corn slurry) using Saccharomyces boulardii as starter culture against Escherichia coli was investigated in-vitro and in-vivo using Wistar rats. The pH and titratable acid of the slurry were determined, while the antimicrobial effect on diarrhea causing organisms, Escherichia coli was also determined. Using well diffusion method, 0.1 ml of the slurry effectively inhibited the growth of E. coli with zones of inhibition ranging from 2.4 (±0.14)a mm at 24hr of fermentation to 8.4(±0.11)d mm at 96hr of fermentation. The zones of inhibition increased with increasing period of fermentation of the filtrate which is Ogi. The titratable acidity of the fermenting Guinea corn increased with increasing period of fermentation and reached a peak at 96hr of fermentation (0.25 (± 0.02)c %). The pH however decreased with increase in the period of fermentation from 5.65 (± 0.01)a at 0hr to 3.54 (± 0.02)e at 96hr of fermentation. The antidiarrheal activity of Guinea corn slurry was investigated in-vivo using E. coli to induce diarrhea. The infected test groups of rats were fed orographically with fermented slurry of Guinea corn (Ogi), whereas positive control group was neither being infected nor fed with ogi while negative control group was infected with E. coli but not fed with Ogi. In test groups fed with fermented ‘Ogi’ recovered from diarrhea infection. The obtained results of the present study confirm the possibility of using fermented guinea corn slurry (Ogi) produced using Saccharomyces boulardii as starter culture for the treatment of diarrhea rather than the organisms in drug presentation which reduces compliance in diarrheal patients most especially children.

Keywords

AntidiarrheaFermentationInhibitionOrographicallypH and Saccharomyces boulardii

References

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Schrezenmeir, J. and de Vrese, M. (2011). Probiotics, prebiotics and synbiotics. Approaching a definition. Amer. J. Clinic.Nutri. 73 (2 suppl):361S – 364S.Google Scholar ↗
Tasteyre, A., Barc,M.-C.,Karjalainen, T., Bourlioux, P., and Collignon, A. (2012).Inhibition ofin vitro cell adherence of Clostridium difficile by Saccharomyces boulardii. Microb. Pathog. 32, 219–225.Google Scholar ↗
Tissier, H., (1906). Tritement des infections intestinales par la methode de translormation dela flore bacterienne de l’intestin. C R Soc Biol.;60:359–361.Google Scholar ↗
Wakil, S.M. and Daodu, A.A. (2011). Physiological Properties of a Microbial Community in Spontaneous Fermentation of Maize (Zea mays) for Ogi Production. InternationalResearch Journal of Microbiology, 2(3): 109-115.Google Scholar ↗

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[refR-2] Adebolu, T.T, Olodun, A.O. and Ihunweze, B.C. (2007). Evaluation of ogi liquor from different grains for antibacterial activities against some common diarrhoeal bacteria in Southwest Nigeria. Afr. J. Biotech. 6 (9) pp. 1140-1143.Google Scholar ↗

[refR-3] Adebolu, T.T. (2008). Growth inhibitory activity of maize “ogi” liquor on common diarrheal bacteria in Southwest, Nigeria. J. Food, Agric. Environ. 6(2):22–24.Google Scholar ↗

[refR-4] Akpinaz-Bayizit, B., Tulay, O. and Lutfiye, Y. (2007). Study on the use of yoghurt, whey, latic acid and starter culture on carrot fermentation. Pol J. Food Nutr. Sci. 57(2): 147-150.Google Scholar ↗

[refR-5] AOAC, (1990). Association of Official Analytical Chemists. Official Methods of Analysis15th Edition (Helrick, K.ed.). AOAC, Arlington, Virginia.Google Scholar ↗

[refR-6] Blandino, A., Al-Aseeria, M.E., Pandiellaa, S.S., Cantero, D. and Webb, C., (2013). Cereal- based fermented foods and beverages. Food Res. Intern. 36: 527–543. Boschi-Pinto, C., Velebit, L. and Shibuya, K. (2008). Estimating child mortality due to diarrhea in developing countries. Bull World Health Organ.;86:710–717. DOI:10.1016/j.jep 2004.02.027.DOI ↗Google Scholar ↗

[refR-7] Casas, I.A. and Dobrogosz, W.J. (2012). Validation of the probiotic concept: Lactobacillusreuteri confers broad-spectrum protection against disease in humans and animals. Microbial. Ecol. Health Dis. 12:247–285.Google Scholar ↗

[refR-8] Collins, J.K., Thornton, G. and Sullivan, G.O. (2016). Selection of probiotic strains for humanapplication. International Dairy Journal 8: 487–490.Google Scholar ↗

[refR-9] FAO/ WHO (2011). Joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food. Accessed 2 March 2022.Google Scholar ↗

[refR-10] Inyang, C.U. and Idoko, C.A. (2016). Assessment of the quality of ogi made from malted millet. Afri. J. Biotech. 5(22): 2334-2337.Google Scholar ↗

[refR-11] Lei, V. and Jakobsen, M. ( 2014). Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. J. Appl. Microbiol. (96): 384 -399.Google Scholar ↗

[refR-12] Marteau, P., Seksik, P. and Jian, R. (2012). Probiotics and intestinal health effects: a clinical perspective. British J. Nutr. 8(1):S51-S57.Google Scholar ↗

[refR-13] Mattila-Sandholm, T., (2015). VTT on lactic acid bacteria. VTT Symposium, 156: 1–10.Google Scholar ↗

[refR-14] McFarland, L.V., Surawicz, C.M. and Greenberg, R.N. (2012). A randomized placebo-controlled trial of Saccharomyces boulardii in combination with standard antibiotics for Clostridium difficile disease. JAMA 2012; 271: 1913–8.Google Scholar ↗

[refR-15] Nduka, U., Chibuzor, O. and Ifi, C. (2016). Isolation of lactic acid bacteria during fermentationof cereals using morphological, physiological and biochemical techniques. African Journal of Agriculture and Food Security ISSN 2375-1177, 4 (1): 145-149.Google Scholar ↗

[refR-16] Ogunbanwo, S.T., Sanni, A.I. and Onilude, A.A. (2013). Influence of Cultural conditions onthe production of bacteriocin by Lactobacillus brevis. Afr. J. Biotechnol. 2(7):179-184.Google Scholar ↗

[refR-17] Ojokoh, A.O., Daramola, M.K. and Oluoti, O.J. (2013). Effect of fermentation on nutrient and anti-nutrient composition of breadfruit (Treculia africana) and cowpea (Vignaunguiculata) blend flours. Afr. J. Agric. Res. 8:3566-3570.Google Scholar ↗

[refR-18] Olatokunboh, A.O., Mofomosara, S.H. and Ekene, O.A., (2014). Evaluation of the anti-diarrhoeal effect of lonnea welwits chii Hiern (Anacardiaceous) bark extract. Afri. Pharm. Pharmacol:165-169.Google Scholar ↗

[refR-19] Salminen, S, Isolauri, E. and Salminen, E. (2016). Clinical uses of probiotics for stabilising thegut mucosa barrier. Successful strains and future challenges. Antonie van Leeuwenhoek 70:347–356.Google Scholar ↗

[refR-20] Sandine, W.E. (2016). Role of lactobacillus in the intestinal tract. J.Food Protect. 42: 259-262.Google Scholar ↗

[refR-21] Schrezenmeir, J. and de Vrese, M. (2011). Probiotics, prebiotics and synbiotics. Approaching a definition. Amer. J. Clinic.Nutri. 73 (2 suppl):361S – 364S.Google Scholar ↗

[refR-22] Tasteyre, A., Barc,M.-C.,Karjalainen, T., Bourlioux, P., and Collignon, A. (2012).Inhibition ofin vitro cell adherence of Clostridium difficile by Saccharomyces boulardii. Microb. Pathog. 32, 219–225.Google Scholar ↗

[refR-23] Tissier, H., (1906). Tritement des infections intestinales par la methode de translormation dela flore bacterienne de l’intestin. C R Soc Biol.;60:359–361.Google Scholar ↗

[refR-24] Wakil, S.M. and Daodu, A.A. (2011). Physiological Properties of a Microbial Community in Spontaneous Fermentation of Maize (Zea mays) for Ogi Production. InternationalResearch Journal of Microbiology, 2(3): 109-115.Google Scholar ↗