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Evaluation of the hypocholesterolemic effect of Lactobacillus acidophilus fermented maize meal (ogi) in rats
Author(s) -
Adebawo Olugbenga Obajimi,
Banjoko Yemi,
Osilesi Tola
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.1092.7
Subject(s) - lactobacillus acidophilus , food science , fermentation , starter , lactic acid , biology , probiotic , fermentation in food processing , titratable acid , bacteria , chemistry , genetics
Lactic acid bacteria (LAB) consist of micro‐organisms important in food fermentation. In Nigeria, LAB is involved in the fermentation of two main substrates: cassava and cereals. Cereals are fermented into ogi, burukutu and pito (indigenous beer) and kunu (a beverage). However, Lactobacillus acidophilus , a gut inhabiting LAB has not been isolated as natural micro flora in any of the food items. The importance of Lact acidophilus as probiotic has been well documented. Thus in the present work, we have tested strains of Lact acidophilus in the fermentation of ogi, a popular fermented maize meal eaten as breakfast cereal in Nigeria to serve as a medium of delivery of Lact acidophilus . Results showed that there was no significant difference (P < 0.05) in the pH, total titratable acidity, total reducing sugars, color, flavor, taste and overall acceptability of the Lact acidophilus fermented ogi compared to the traditional ogi. The Lact. acidophilus fermented maize mash (ogi) as well as the traditional ogi were used in compounding high cholesterol diets and tested for hypocholesterolemic effect in rats against a control diet containing unfermented maize meal. The results revealed significant differences (P < 0.05) in total cholesterol values, 3.56 ± 0.32mmolL −1 , 5.32 ± 0.21mmolL −1 and 6.30 ± 0.32mmolL −1 for the diets containing Lact acidophilus fermented ogi, the traditional ogi and unfermented maize meal respectively. We concluded that Lact acidophilus was suitable as starter culture for the production of indigenous maize based fermented food products which might serve as medium for the delivery of Lact. acidophilus as probiotic for hypocholesterolemic effect.