Probiotic lactic acid bacteria isolated from traditional cameroonian palm wine and corn beer exhibiting cholesterol lowering activity.

High serum cholesterol is a risk factor for cardiovascular disease (CVD), leading to many fatalities. Traditional palm wine (Elaeis guineensis) and corn beer are noted as potential sources of probiotic bacteria with cholesterol lowering activity. In this study, we isolated and characterised lactic acid bacteria (LAB) with probiotic and cholesterol lowering properties from these sources. The isolates were identified using API 50 CHL kit and sequencing of 16 S rRNA gene. A hypercholesterolemia model involving three groups of eighteen diet-induced Wistar albino rats was established, and the serum lipid profile was analysed using biochemical kits. The genotypic identification of two best cholesterol lowering LAB revealed that they were strains of Levilactobacillus brevis and Enterococcus faeccium. Their 16 S r RNA gene sequences were deposited in NCBI genbank with the accension numbers ON454506 and ON908682 respectively. These isolates effectively lowered LDL-c and increased HDL-c in rat sera, which are the main risk factors for CVD. These probiotics are potential candidates for functional foods formulation against hypercholesterolemia.

In vivo antimalarial activity of a probiotic bacterium Lactobacillus sakei isolated from traditionally fermented milk in BALB/c mice infected with Plasmodium berghei ANKA.

ETHNOPHARMACOLOGICAL RELEVANCE: Milk production, processing and consumption are integral part of traditional practices in Fulani tribe of Cameroon. It has been observed that Fulani are resistant to malaria. Dairy products traditionally processed by Fulani are intensively used in the ritual treatment of malarial, inflammations and behavioural disorders. Many studies have demonstrated that fermented milk is a rich source of probiotic bacteria. However, the antimalarial activity of probiotics isolated from this natural source has not been experimentally tested. AIM OF THE STUDY: Hence, this study was therefore aimed at evaluating the antimalarial activity of a probiotic bacterium Lactobacillus sakei isolated from traditionally fermented milk in mice infected with chloroquine sensitive Plasmodium berghei ANKA. MATERIALS AND METHODS: The probiotic bacterium was isolated from the Cameroonian Mborro Fulani's traditionally fermented milk and identified using the 16S r RNA gene sequencing. The schizontocidal activity of Lactobacillus sakei on established malaria infection was evaluated. Eighty-four healthy young adult Balb/c mice infected with Plasmodium berghei parasite were randomly divided into two sets of seven group of six mice each, and were given three different doses of Lactobacillus sakei, chloroquine and sulfadoxine/pyrimethamine for seven and fourteen days respectively. The level of parasitaemia, body temperature, survival time and haematological parameters were evaluated. RESULTS: The parasite growth inhibition was observed to increase with increasing dose of probiotic bacterium with maximum suppression being 100 % at dose 3 on day 20. Also, the probiotic bacterium significantly prevented body weight loss and was associated with body temperature reduction and prevented (p<0.05) a decrease in haematological parameters compared to that untreated malaria infected mice. CONCLUSION: The results obtained suggest that Lactobacillus sakei is a probiotic bacterium with antimalarial activity in mice infected with chloroquine sensitive Plasmodium berghei.