Structural and Rheological Properties of Exopolysaccharides Produced by Some Lactic Acid Bacterial Strains Isolated from Palm Wine

Aims: This study evaluated the physical, chemical and rheological properties of exopolysaccharides (EPSs) produced by Lactic Acid Bacteria (LAB) isolated from palm wine. Materials and Methods: EPSs from palm wine LAB strains were produced on 6% sucrose broth, purified and freeze-dried prior to analyses. Molecular weights (MW), rheological and structural composition (functional groups) of the EPSs were determined using standard methods and Fourier transform infrared spectroscopy (FTIR). Results: The average MW of the EPSs ranged from 2.02×106 to 6.53×106 Da while the flow index (n) values ranged from 0.03-3.13 at 0.2%, 0.06-1.51 at 0.4%, 0.38 - 1.85 at 0.6%, 0.14 - 2.26 at 0.8% and 0.55 - 6.42 at 1% concentrations at elevated temperatures for EPS solutions from the ten LAB species. The FTIR spectrum revealed prominent peaks of various groups of OH (3420 cm-1) and CH3 bending (2090 cm-1) in all the EPSs corresponding to both hydroxyl and amine groups, and aliphatic C-H bonds, respectively. EPS synthesized by Leuconostoc lactis, Lactococcus lactis subsp lactis and Lactiplantibacillus plantarum showed weak absorption peaks (1148 – 1145 cm-1) indicating the C-O-C and C-O bonds, while absorption peaks of Lactobacillus lactis, Lactobacillus acidophilus and Lactiplantibacillus plantarum (1267 – 1253 cm-1) indicated O- acetyl ester and other non-sugar components. Conclusions: The FTIR spectra, rheological properties and molecular weight of EPSs synthesized by the ten LAB strains indicated potentials that could be exploited in different industrial applications, and as stabilizers in food industries

Assessment of Traditional Palm Wine Tapping Practice Effect on Vegetation in Nasarawa State, Nigeria

Palm wine is an alcoholic drink obtained by the natural fermentation of the sap of various type of palm trees, it produced and consumed in various part of the country and beyond. This rich beverage is been used for different traditional practices not only for occasional consumption, so it is of high demand product. The tapping process starts from traditional dealers known as Palm Wine Tappers, that climbs to the top most part of the palm trees, cut it open from the side or middle, or cut down the tree for the liquid sap and this produces lactic-alcoholic-acetic fermentation that is conducted by the lactic acid bacteria (LAB), yeast and acetic acid bacteria (AAB). The tapping process practiced in difference part of the country are; burning/falling, pruning and trimming. They poses a threat to palm trees that serves other environmental, economic, health and nutritional benefits to human and the ecosystem. This practice renders high number of palm trees less productive or dead in a society with no food security, shaky economy, poor environmental practice/awareness and tree planting habit. Due to high demand for the product, 4 out of 10 palm trees are been converted to palm wine production source, this implies that the palm tree can not produce palm fruit that is more of high economic benefits and also contributes to the shortage of palm tree lifespan that serves as a good absorbent of carbon and gives out oxygen through photosynthesis process, a measure that adds value to living organism and reduces warming of the environment. This study recommends proper public awareness especially to the people involve in the trade “Palm Wine Tappers” and introduction of more sustainable way of tapping, monitoring and emphasis on tree planting.

Effect of Consumption of Artesunate and/or Palm Wine on Serum Electrolytes, Urea, Creatinine and Estimated Glomerular Filtration Rate

Aim: Artesunate (artemisinin derivative) prophylaxis is one of the preferred treatments for malaria including Plasmodium falciparum malaria in Nigeria as well as other tropical and subtropical countries. Also widely consumed in the tropics for its taste and alcohol content is palm wine. It is not uncommon to find some individuals on artesunate medication consuming palm wine with the belief that such a combination makes malaria treatment more effective. Therefore, this study is aimed at assessing the effects of artesunate intake and palm wine consumption on renal function. Study Design: Thirty participants aged 18 to 35 years were randomly assigned into 3 groups of 10 persons per group namely; palm wine and artesunate, palm wine only and artesunate only groups. Each group received their treatments for 7 days. Methodology: This study employs the use of pre-treatment and post-treatment design, with each subject serving as its control. Serum levels of electrolytes, urea, creatinine and estimated glomerular filtration rate (eGFR) were assessed before and after 7 days of treatment. Participants were all Africans (n=30) and were the staff of the Faculty of Basic Medical Sciences, University of Calabar. Results: Significant increase (p<0.05) in serum Na+ and a decrease in K+ levels above pretreatment values were observed in the palm wine and artesunate group. Creatinine concentrations of both palm wine and artesunate, as well as artesunate only groups, were significantly increased above control values. Creatinine clearance rate was significantly reduced (p<0.05) in the palm wine and artesunate group. Conclusion: Combined consumption of fresh palm wine and artesunate decreased creatinine clearance rate as well as eGFR. This decrease may be followed by a decline in the other renal function indices.

THE COMPARATIVE EFFECT OF BEER AND PALM WINE ON LOCOMOTOR BEHAVIOUR IN SWISS WHITE MICE

Beer and palm wine are “two alcoholic beverages that play an important role in local ceremonies and other social life of Nigerians especially in the southern part of the country”. The long term effect of beer and palm wine on locomotor behavior and anxiety is not yet known. Following chronic consumption (4 weeks feeding) of beer and palm wine, patterns of locomotor behavior and exploration was studied in 25 Swiss white mice weighing between (15-30 g), using the open field maze. The control group mice (n=5) were fed normal rodent chow, the palm wine treated groups were fed by gavage 2ml (n=5) and 4ml (n=5) of fresh palm wine while the star beer-treated group were fed by gavage 2ml (n=5) and 4ml (n=5) of star beer. Clean drinking water and normal rodent chow were access freely by all animals. The frequency of line crossing in the open field maze for the palm wine treated group was significantly lower (p<0.05) as compared to beer treated and control groups. The frequency of rearing in the open for the beer-treated group was significantly higher (p<0.05) when compared to the palm wine treated and control groups. But the frequency of rearing against the wall for the palm wine treated group was significantly higher (p<0.05) as compared to control. This was however not significantly different from the beer treated group. Grooming in the palm wine treated group was significantly higher (p<0.05) when compared to beer treated and control groups. Freezing duration and frequency in the palm wine treated group was significantly higher (p<0.05) as compared to beer treated and control group. The frequency of stretch attend postures in the beer treated group was significantly higher (p<0.05) as compared to control. This was not statistically different from the palm wine treated group. The frequency and duration for center square entry for the beer treated group was significantly higher (p<0.05) as compared to palm wine treated and control groups. The frequency of defecation in the palm wine treated group was significantly higher (p<0.05) as compared to beer treated and control groups. Similar trend was observed in the frequency of urination. These results indicate that consumption of beer increases locomotor and exploratory activity while palm wine consumption increases anxiety but reduces locomotor activity and exploration in the open field.