National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study investigated the therapeutic potentials of Lactobacillus species isolated from some Nigerian fermented foods and condiments. Five Lactobacillus species were isolated from the fermentation of Citrullus colocynthis seeds (Ogiri), African oil bean seeds (Ugba), white maize cereal porridge (ogi funfun), and West African soft cheese. The isolates were molecularly characterized through 16S rRNA gene sequencing and were identified as Lacticaseibacillus casei, Lactobacillus delbrueckii, Lactobacillus johnsonii, Levilactobacillus brevis, and Lactobacillus jenseniii. The work evaluated the cell-free supernatants (CFS) of the isolates for their in-vitro anti-ulcer, anti-inflammatory, antioxidant, anticoagulant, and thrombolytic activities. The results showed that isolated strains displayed urease and trypsin inhibitory activities in a concentration-dependent manner, with L. brevis showing the highest urease inhibition (53.43% at 500 μg/ml) and L. delbrueckii showing the highest trypsin inhibition (63.05% at 250 μg/ml). For the anti-inflammatory aspect of the study, L. brevis was the most potent against protein denaturation (86.49% at 125 μg/ml), while L. jenseniii was best for membrane stabilization (98.02% at 500 μg/ml). In antioxidant studies, L. johnsonii was found to exhibit the highest DPPH free radical scavenging activity (74.56%). In addition, L. jenseniii showed the highest anticoagulant and thrombolytic activities (97.2% and 97.4%, respectively). This finding indicated that Lactobacillus species isolated from traditional fermented foods have therapeutic potentials that can be harnessed for applications in functional foods, nutraceuticals, and pharmaceutical products.
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