scholarly journals Screening and molecular characterization of cholesterol-lowering lactic acid bacteria isolated from African oil palm wine (Elaeis guineensis) and corn beer.

2020 ◽  
Author(s):  
Betrand Tatsinkou Fossi ◽  
Dickson Ebwelle Ekabe ◽  
Laure Toukam ◽  
Henri Olivier Tatsilong ◽  
Anandine Gagneux-Brunon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Serum Cholesterol ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Gram Positive ◽  
Cholesterol Lowering ◽  
Palm Wine ◽  
Genotypic Identification ◽  
African Oil Palm

Abstract Background: High serum cholesterol is a risk factor for cardiovascular disease (CVD), leading to many fatalities. Probiotic supplementation improves health benefits by lowering serum cholesterol. African oil palm (Elaeis guineensis) wine and corn beer have been described as potential sources of probiotic bacteria, but their cholesterol lowering activity has not been extensively investigated. Therefore in this study, we isolated and characterized lactic acid bacteria with probiotic and cholesterol lowering properties from these sources.Methods: A total of fifty lactic acid bacteria (LAB) were isolated from palm wine and corn beer using de Man Rogosa and Sharpe (MRS) agar by pour plate method. Catalase negative and Gram positive colonies were considered as presumptive LAB. For probiotic properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar and cholesterol assimilation from culture media was performed by spectrophotometry. The data analysis was performed by One Way Analysis of Variance and p value< 0.05 was considered significant. The isolates with excellent cholesterol assimilation properties were selected and identified with species of morphology and biochemical analysis using API 50 CHL kit and genotypic identification by sequencing of 16 S rRNA gene.Results: Fifty isolates had morphological features similar to LAB. They were catalase negative and Gram positive colonies. Among the fifty isolates, five were considered as acid and bile tolerant (viable count exceeded 6logCFU/ml), with two isolates having excellent cholesterol assimilation property (>80%). The result obtained using API 50 CHL kit did not agree with the genotypic identification which was used to confirm the identity of the isolates as most closely related to Lactobacillus brevis ATCC (Accession No.NR116238) and Enterococcus faeccium NBRC (Accession No. NR113904).Conclusions: The two strains isolated from traditionally fermented drinks in Buea can be considered as potential probiotics. They can therefore be used to formulate food supplement needed to lower cholesterol in hypercholesterolemia patients.

scholarly journals Screening for gum-producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis)sap from South-West Nigeria

2018 ◽  
Vol 6 (8) ◽  
pp. 2047-2055 ◽  
Author(s):  
Oniovosa Leonard Adamu-Governor ◽  
Taofik A. Shittu ◽  
Oluwatoyin Rebecca Afolabi ◽  
Sylvia Veronica Ajagugha Uzochukwu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
South West

scholarly journals Ethnobotany of Elaeis guineensis Jacq. and its importance in the household economy of the Ikale and Ilaje of Ondo State, Nigeria

2020 ◽  
Vol 20 ◽  
Author(s):  
Sakiru Morenikeji Erinoso ◽  
David Olaniran Aworinde ◽  
Olasimbo Anuoluwapo Teniola ◽  
Samuel Omoniyi Ojo
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Palm Kernel ◽  
Palm Tree ◽  
Perennial Crop ◽  
Palm Wine ◽  
Ondo State ◽  
Elaeis Guineensis Jacq ◽  
African Oil Palm

Background: African oil palm (Elaeis guineensis Jacq.), a perennial crop that originated from Tropical rainforest of West Africa, is one of the most important economic oil crops in Nigeria providing income for rural and semi-urban folks. This study described the ethnobotany of the plant and evaluated the extent to which it contributes to the livelihood strategies of the Ikale and Ilaje speaking people of Ondo State, Nigeria. Methods: Interviews were conducted in the local language and questionnaires were administered to willing respondents. Photographs of tools/machines used in the production of palm oil and allied products were taken. Drawings of the tools were generated on site. Results: The plant is the principal source of palm oil. Major processing tools of palm oil include cracker, presser, digester, and boiling trough. Other products that are derived from oil palm parts are palm kernel oil, kernel meat (for livestock feed), kernel shells (for fuel), palm wine, broom, fish trap, and traditional soap. All these products are made using indigenous methods. They feature in medicinal preparations, traditional ceremonies and are important household commodities. Conclusions: The products derived from oil palm tree serve as means of livelihood in the study communities and are local resources used in everyday activities of the people. The indigenous production methods observed further emphasize the role these products play in the economy of oil palm product makers and sellers. Sustainable tapping of palm wine should be encouraged in order to derive maximum benefits from oil palm tree. Keywords: Ethnobotany, Economic Botany, African Oil Palm, Ondo State, Nigeria

scholarly journals Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

2009 ◽  
Vol 2009 ◽  
pp. 1-6 ◽  
Author(s):  
Abdelkader Mezaini ◽  
Nour-Eddine Chihib ◽  
Abdelkader Dilmi Bouras ◽  
Naima Nedjar-Arroume ◽  
Jean Pierre Hornez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Effect ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Gram Positive ◽  
Bacteria Growth ◽  
Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

scholarly journals Physicochemical characterization of bunches from American oil palm (Elaeis oleifera H.B.K. Cortes) and their hybrids with African oil palm (Elaeis guineensis Jacq.)

2018 ◽  
Vol 67 (1) ◽  
pp. 170-178 ◽  
Author(s):  
Gabriel Chaves ◽  
Gustavo Adolfo Ligarreto- Moreno ◽  
Daniel Gerardo Cayon-Salinas
Keyword(s):  
Oil Palm ◽  
Elaeis Guineensis ◽  
Physicochemical Characterization ◽  
Elaeis Oleifera ◽  
Elaeis Guineensis Jacq ◽  
African Oil Palm

El objetivo de este estudio fue realizar un análisis comparativo de las características físicas y químicas de racimos de genotipos de Elaeis oleifera y de sus híbridos interespecíficos OxG con Elaeis guineensis, determinando los componentes y el potencial del aceite del racimo, y la calidad de los aceites, analizando el contenido de ácidos grasos, vitamina E y carotenos. En el estudio se utilizaron racimos provenientes de inflorescencias sin polinización asistida con la presencia perimetral de E. guineensis. Se utilizó un diseño experimental completamente al azar con tres unidades experimentales, cada una conformada por tres racimos. Los mayores cuajados del fruto se encontraron en el genotipo de E. oleifera Sinú (76,53 %) y el híbrido OxG II (72,64 %). Los potenciales de extracción de aceite fueron superiores en los materiales híbridos OxG destacándose el II (20,82 %). Las palmas E. oleifera presentaron mejores perfiles de ácidos grasos, destacándose los materiales del genotipo Sinú (79,1 % de ácidos grasos insaturados) y los del híbrido II (70,2 %). Para el contenido de vitamina E se confirmó la alta calidad del aceite de los materiales de E. oleifera, sobresaliendo el genotipo Coarí (1.006,7 ppm) y el híbrido II (1.549,6 ppm); el material del genotipo Sinú registró el mayor contenido de carotenos totales (1.524,7 ppm).

scholarly journals Lactic acid bacteria from traditionally processed corn beer and palm wine against selected food-borne pathogens isolated in south west region of Cameroon

2016 ◽  
Vol 10 (30) ◽  
pp. 1140-1147 ◽  
Author(s):  
Tatsinkou Fossi Bertrand ◽  
Anyangwe Irene ◽  
Tavea Frederic ◽  
Ebong Lucas Kome ◽  
Akenji Nkuo Theresa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Palm Wine ◽  
Food Borne Pathogens ◽  
West Region ◽  
South West ◽  
Food Borne ◽  
South West Region

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

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