Exploration of Probiotic Potential of Lactic Acid Bacteria from Pentaclethra macrophylla in Okigwe, Imo State, Nigeria
Dick, Joy Nzubechi *
Department of Microbiology, Faculty of Biological Sciences, Alex Ekwueme Federal University, Ndufu Alike, Ebonyi State, Nigeria.
Jumbo, Ugonma Kendra
Department of Medical Microbiology, College of Medicine and Health Sciences, Abia State University, Uturu, Nigeria.
Eze, Rita Amarachi
Department of Microbiology, Faculty of Biological Sciences, Alex Ekwueme Federal University, Ndufu Alike, Ebonyi State, Nigeria.
Uwagwu, Samuel Oluwatoniloba
Faculty of Pure and Applied Sciences, Science Laboratory Technology, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
Okezie, Ozioma Priscilla
Department of Chemical Pathology, College of Medicine and Health Sciences, Abia State University, Uturu, Nigeria.
Okezie, Prince Uzondu
Department of Haematology, College of Medicine and Health Sciences, Abia State University, Uturu, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Introduction: Lactic acid bacteria, commonly found in fermented foods, are renowned for their potential health benefits, attracting significant attention for their possible contributions to human well-being. This study focuses on evaluating the probiotic potential of lactic acid bacteria isolated from Pentaclethra macrophylla in Okigwe, Imo State.
Methods: Pentaclethra macrophylla, a fermented food product known locally as Ugba, was sourced from vendors at Eke Okigwe Market, Okigwe, Imo State.
Results: Three distinct lactic acid bacterial: Escherichia coli, Lactobacillus species and Pediococcus species were identified and characterized based on morphological and biochemical features, confirming their classification as lactic acid bacteria and Lactobacillus species. The isolates exhibited Gram-positive, non-motile, and catalase-negative characteristics consistent with established criteria. Regarding probiotic traits, cholesterol assimilation varied among the isolates, with B2 demonstrating the highest assimilation potential - 75% at 10% and an impressive 85% at 20%. Bile salt assimilation showed concentration-dependent responses, with B2 displaying superior tolerance - 51.6% growth at 20% bile concentration. Moreover, all isolates exhibited robust growth across acidic pH levels (3.0, 4.0, 5.0, and 7.0), underscoring their resilience to acidic environments.
Conclusion: This study underscores the promising probiotic characteristics of the isolated lactic acid bacteria strains, positioning them as potential candidates for developing functional food supplements. Further investigation into their interactions with other microorganisms and intestinal epithelial cells promises valuable insights into their viability and effectiveness for practical applications in functional foods. This research contributes to ongoing exploration of indigenous probiotic strains, suggesting avenues for integration into the food and health sectors.
Keywords: Probiotics, lactic acid bacteria, Pentaclethra macropyhlla