In human nutrition, dietary fibers are un-degradable by mammalian enzymes, and are therefore potentially available for fermentation by micro-organisms living in the gastrointestinal tract. It is thought that these fer...In human nutrition, dietary fibers are un-degradable by mammalian enzymes, and are therefore potentially available for fermentation by micro-organisms living in the gastrointestinal tract. It is thought that these fermentable carbohydrates affect fermentation by stimulating the growth or metabolism of specific bacterial species, which are potentially beneficial for health. Hence in this study three gut associated microbes—Escherichia coli, Bacillus subtilis, and Lactobacillus acidophilus were made to ferment the non-digestible fraction of Otili—Sphenostylis stenocarpa, a well-established underutilized wild bean with high economic importance. After 18 hours’ fermentation period short chain fatty acids (SCFAs) and medium chain fatty acids (MCFAs) were detected and evaluated by GC-MS analysis. Metabolic products were relatively dependent on the fermenter. This present study affirmed butyric acid as the main SCFAs after 18 hours’ fermentation. The clinical significance of thirteen other MCFAs detected and quantified was also explored thus conferring a valuable prebiotic on Otili.展开更多
Lectin purified from wild underutilized local bean—Otili, Feregede, Pakalai was comparatively characterized and further evaluated for interaction with gastrointestinal bacteria—Esherichia coli and Staphylococcus aur...Lectin purified from wild underutilized local bean—Otili, Feregede, Pakalai was comparatively characterized and further evaluated for interaction with gastrointestinal bacteria—Esherichia coli and Staphylococcus aureus. The purified lectin in all the bean samples showed to be glucose and sucrose binding. The hemagglutinating activity, was non selective to type of blood group (A, B, AB and O). Anti-bacteria interaction with Escherichia coli showed clear zone of inhibition of about 1.5 ± 0.5 mm with lectin from Feregede and Otili while there was slight agglutination with lectin from Pakala. Staphylococcus aureus sensitivity to the lectin extracted from Otili with clear zone of inhibition of 2.0 ± 0.5 mm was also found in the control chloramphenicol. However there was pronounced agglutination with lectin from Feregede and Pakala with Staphylococcus auereus. This may be a clear indication that lectin from local underutilized wild bean understudy will agglutinate and interact with a gram positive bacteria more than gram negative bacteria.展开更多
Dietary fiber content of beans is known to be responsible in the management of metabolic syndrome by delaying the degree of glucose as fuels, changing fat utilization, and controlling appetite through increased satiet...Dietary fiber content of beans is known to be responsible in the management of metabolic syndrome by delaying the degree of glucose as fuels, changing fat utilization, and controlling appetite through increased satiety, thus lowering the risk of cardiovascular diseases. Hence some selected varieties of underutilized wild beans were evaluated to study their anti-lipidemic effects. Prior to this, attempts were made to ferment the non-digestible fractions of the beans with fermentable micro-organism and the respective gut metabolites were determined. Lipid profile result carried out in the blood showed high density lipoprotein to be significantly (p ≤ 0.05) high in Pakala group with a value of 2.2 ± 0.02 compared to other groups. While for low density lipoprotein (LDL);rats with Otili in their diet had the highest LDL with a value of 0.45 ± 0.01. However, the group of rats fed with Feregede had the least cholesterol level compared to other groups of rats fed with respective wild beans and the negative control group. Otili had the highest ALP with value of 89 ± 1.0. Otili group also had a significant lower value of both aspartate amino transferase and alanine amino transferase. The biochemical indices reported in this study vary from one type of wild bean to another.展开更多
Fermentation takes place throughout the gastrointestinal tract of all animals, but the intensity and products of fermentation depend on number and types microbes, which are generally highest in the large bowel. Large ...Fermentation takes place throughout the gastrointestinal tract of all animals, but the intensity and products of fermentation depend on number and types microbes, which are generally highest in the large bowel. Large intestinal epithelial cells do not produce digestive enzymes, but contain huge numbers of bacteria which have the enzymes to digest and utilize many substrates. The seeds of beans (Otili, Feregede, Pakala and Oloyin) analyzed in this present study contain indigestible fraction called dietary fiber which helps to maintain functioning of the digestive system. Fermentation of indigestible fraction (IF) of these beans was mimicked through in-vitro method which leads to biochemical changes in the samples. During this experiment, increase in acidity and turbidity was observed. The glucose concentration decreases with some exceptions, such as Pakala fermented by Lactobacillus acidophilus which had the value of 6.260 mmol/L at 6 hr and increased to 6.616 mmol/L after 18 hours fermentation, Otili fermented by various microorganisms which had its turbidity increased by 50%. Lactobacillus acidophilus fermenting Pakala had the highest glucose concentration during the fermentation period. The increase in turbidity could be as a result of increase in microbial flora or production of metabolites, such as glucose. The approach followed here may be used as a predictive model to assess the metabolic implications of food substrates present in the traditional Nigerian orphan beans.展开更多
文摘In human nutrition, dietary fibers are un-degradable by mammalian enzymes, and are therefore potentially available for fermentation by micro-organisms living in the gastrointestinal tract. It is thought that these fermentable carbohydrates affect fermentation by stimulating the growth or metabolism of specific bacterial species, which are potentially beneficial for health. Hence in this study three gut associated microbes—Escherichia coli, Bacillus subtilis, and Lactobacillus acidophilus were made to ferment the non-digestible fraction of Otili—Sphenostylis stenocarpa, a well-established underutilized wild bean with high economic importance. After 18 hours’ fermentation period short chain fatty acids (SCFAs) and medium chain fatty acids (MCFAs) were detected and evaluated by GC-MS analysis. Metabolic products were relatively dependent on the fermenter. This present study affirmed butyric acid as the main SCFAs after 18 hours’ fermentation. The clinical significance of thirteen other MCFAs detected and quantified was also explored thus conferring a valuable prebiotic on Otili.
文摘Lectin purified from wild underutilized local bean—Otili, Feregede, Pakalai was comparatively characterized and further evaluated for interaction with gastrointestinal bacteria—Esherichia coli and Staphylococcus aureus. The purified lectin in all the bean samples showed to be glucose and sucrose binding. The hemagglutinating activity, was non selective to type of blood group (A, B, AB and O). Anti-bacteria interaction with Escherichia coli showed clear zone of inhibition of about 1.5 ± 0.5 mm with lectin from Feregede and Otili while there was slight agglutination with lectin from Pakala. Staphylococcus aureus sensitivity to the lectin extracted from Otili with clear zone of inhibition of 2.0 ± 0.5 mm was also found in the control chloramphenicol. However there was pronounced agglutination with lectin from Feregede and Pakala with Staphylococcus auereus. This may be a clear indication that lectin from local underutilized wild bean understudy will agglutinate and interact with a gram positive bacteria more than gram negative bacteria.
文摘Dietary fiber content of beans is known to be responsible in the management of metabolic syndrome by delaying the degree of glucose as fuels, changing fat utilization, and controlling appetite through increased satiety, thus lowering the risk of cardiovascular diseases. Hence some selected varieties of underutilized wild beans were evaluated to study their anti-lipidemic effects. Prior to this, attempts were made to ferment the non-digestible fractions of the beans with fermentable micro-organism and the respective gut metabolites were determined. Lipid profile result carried out in the blood showed high density lipoprotein to be significantly (p ≤ 0.05) high in Pakala group with a value of 2.2 ± 0.02 compared to other groups. While for low density lipoprotein (LDL);rats with Otili in their diet had the highest LDL with a value of 0.45 ± 0.01. However, the group of rats fed with Feregede had the least cholesterol level compared to other groups of rats fed with respective wild beans and the negative control group. Otili had the highest ALP with value of 89 ± 1.0. Otili group also had a significant lower value of both aspartate amino transferase and alanine amino transferase. The biochemical indices reported in this study vary from one type of wild bean to another.
文摘Fermentation takes place throughout the gastrointestinal tract of all animals, but the intensity and products of fermentation depend on number and types microbes, which are generally highest in the large bowel. Large intestinal epithelial cells do not produce digestive enzymes, but contain huge numbers of bacteria which have the enzymes to digest and utilize many substrates. The seeds of beans (Otili, Feregede, Pakala and Oloyin) analyzed in this present study contain indigestible fraction called dietary fiber which helps to maintain functioning of the digestive system. Fermentation of indigestible fraction (IF) of these beans was mimicked through in-vitro method which leads to biochemical changes in the samples. During this experiment, increase in acidity and turbidity was observed. The glucose concentration decreases with some exceptions, such as Pakala fermented by Lactobacillus acidophilus which had the value of 6.260 mmol/L at 6 hr and increased to 6.616 mmol/L after 18 hours fermentation, Otili fermented by various microorganisms which had its turbidity increased by 50%. Lactobacillus acidophilus fermenting Pakala had the highest glucose concentration during the fermentation period. The increase in turbidity could be as a result of increase in microbial flora or production of metabolites, such as glucose. The approach followed here may be used as a predictive model to assess the metabolic implications of food substrates present in the traditional Nigerian orphan beans.
