Beneficial Effects of a Fermented Maize product with Its Supernatant, Lactobacillus fermentum and Lactobacillus brevis in Rat Model of Colitis. Audu, H., J.; Abiodun, O., A.; and Ayeni, F., A. The North African Journal of Food and Nutrition Research, 03(06):195-200, 2019.
Beneficial Effects of a Fermented Maize product with Its Supernatant, Lactobacillus fermentum and Lactobacillus brevis in Rat Model of Colitis. [pdf]Paper  Beneficial Effects of a Fermented Maize product with Its Supernatant, Lactobacillus fermentum and Lactobacillus brevis in Rat Model of Colitis. [link]Website  abstract   bibtex   
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.
@article{
 title = {Beneficial Effects of a Fermented Maize product with Its Supernatant, Lactobacillus fermentum and Lactobacillus brevis in Rat Model of Colitis.},
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 year = {2019},
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 pages = {195-200},
 volume = {03},
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 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.},
 bibtype = {article},
 author = {Audu, Haruna J and Abiodun, Oyindamola A and Ayeni, Funmilola A},
 journal = {The North African Journal of Food and Nutrition Research},
 number = {06}
}