FERMENTED FOODS OR PROBIOTICS USED IN TREATING DISEASES.

Non-pathogenic micro-organisms in
fermented foods or rather probiotics are
increasingly being employed by medical
experts in the treatment of diseases.

THEY are the reason why the water from
fermented cereals- ogi, kunun zaki, and
burukutu- stop diarrhoea. Experts say their
inherent microorganisms could be
responsible for their profound health
benefits.
Probiotics are considered “good bacteria”
that help maintain the natural balance of
microflora in the digestive tract where
trillions of bacteria live. While most of the
more than 400 different species in the gut
are healthy bacteria, others, “bad bugs”
have the potential to cause damage to the
digestive system. At times, an imbalance
between the good and bad bacteria can
lead to uncomfortable symptoms or
illnesses.
Probiotics are bacteria, or even sometimes
yeast, which may alleviate common gastro
intestinal (GI) symptoms and are found in
many commercial products including
yogurt, juices, soy products, fermented milk,
tempeh and other dietary supplements.
They also come in capsule, tablet or powder
formulations.
Ogi (in Yoruba) is fermented corn/cereal
called pap in English, akanmu in Ibo. It is a
common breakfast cereal for most Nigerian
homes. In many parts of Nigeria, nursing
mothers do give their babies’ ogi and this
causes the termination of their illness.
Kunun-zaki (in Hausa) is a fermented non-
alcoholic cereal beverage made usually with
millet. It is a popular refreshing drink in
northern Nigeria. Burukutu is a local African
beer brewed wholly from sorghum (guinea
corn).
Nigerian scientists have evaluated the
antibacterial activities of ogi liquor from
different grains against some common
diarrhoeal bacteria in southwest Nigeria
and discovered the inhibition of the
pathogens by the ogi liquor, which contains
a variety of organisms including
Lactobacillus species.
Nigerian scientists have explored the
potential of probiotics as bio-therapeutic
agents targeting the innate immune system.
The researchers from the Federal University
of Technology, Akure, Ondo State, and
University of Ado Ekiti, Ekiti State in a study
published in African Journal of
Biotechnology concluded, “the potential of
probionts associated with fermented
African foods and beverages, such as ogi
and kunnu, to modulate host immunity is a
very promising area of research. More
emphasis should be on further screening of
already discovered probiotics example
Lactobacillus plantarum isolated from ogi
slurry and also new probiotic candidates
from other sources.
“This will involve further in vitro and in
vivo investigation to evaluate their
potential as immune-stimulatory agents.
Furthermore, genetic engineering of already
identified probiotics and those newly
discovered to make them more efficacious
should be pursued.”
According to another study published in
Nigerian Food Journal, some of the health
benefits of probiotics include the alleviation
and prevention of gastrointestinal diseases,
allergies, and lowering of blood cholesterol.
Nutrition-related benefits include enhanced
digestion and assimilation of food nutrients,
increased bioavailability of vitamins and
improved mineral absorption.
The study reads: “Although most probiotics
are dairy-based, locally available fermented
cereal foods such as kunun zaki, burukutu
and ogi could be potential probiotic vehicles
in Nigeria. The upgrading of such local
foods could add to their value and promote
their consumption. A preliminary work
using as a possible probiotic inoculum
source in kunun processing was also
attempted and reported in this study.”
Nigerian scientists have also used probiotics
to treat complications associated with
Human Immuno-deficiency Virus (HIV)/
Acquired Immune Deficiency Syndrome
(AIDS) and prevent infection with the virus.
The researchers led by a post-doctoral
research Fellow at UWO, London, Ontario,
Canada, and University of Benin, Dr.
Kingsley C. Anukam, found that probiotic
strains of Lactobacillus have been shown to
be safe and efficacious in African women
and have potential to contribute positively
to their health.
Anukam wrote, “more studies and funds are
needed to expand our understanding of
this approach to healthcare including
economic, social, political and behavioral
changes, and assessing the strengths and
limitations of probiotics for the HIV/AIDS
crisis. In the long term, the development of
recombinant strains expressing potent anti-
HIV microbicides may provide a more
specific preventive approach, but funding is
needed to test these new technologies.
“Complementary/ simultaneous efforts to
ensure proper nutrition among HIV-infected
children and adults are essential
components of an effective response to the
HIV/AIDS pandemic in Africa. Probiotic
interventions have a role to play. I do not
agree that there is limited profit to be made
in Africa, but it remains to be seen when
suitable commercial products will arrive
from multinational companies.”
Another study, titled: “Current applications
of probiotic foods in Africa,” and published
in African Journal of Biotechnology noted
that kindirmo, nono and warankasi are
common fermented milk products in
Nigeria.
A new research published in BioMed
Central’s open access journal Critical Care
shows that including probiotics with
nutrients, supplied via the patient’s feeding
tube, increased interferon levels, reduced
the number of infections, and even reduced
the amount of time patients spent in
intensive care.
Also, researchers have confirmed the
effectiveness of probiotics for antibiotic-
associated diarrhea; as an anti-
inflammatory agent for patients with
ulcerative colitis, psoriasis and chronic
fatigue syndrome; and for people with
abdominal discomfort and bloating who
have not been diagnosed with a functional
bowel disorder, such as irritable bowel
syndrome (IBS).