Applied Food Research (Jun 2022)
Physicochemical properties, microbial profile, and antipyretic efficacy of some lactic fermented liquids obtained from some cereals
Abstract
Fermented foods support microbial development of organic acid which makes them useful in ethnomedicine for suppression of fever or pyrexia. We studied the lactic acid content, microbial profile of lactic fermented liquids from maize (Zea mays), millet (Pennisetum glaucum), and sorghum (Sorghum bicolor) and their antipyretic efficacy in baker's yeast model of pyrexia in rats. Chemical and microbial profiles were analyzed using the standard protocol. Also, rats between 180 and 207 grams were randomly assigned into six groups (n = 4/group). Group A served as control, while pyrexia was induced in group B, C, D, E, and F with 10 mL/kg BW of 15% baker's yeast group B was left untreated, while others were treated as follow; C, 10 mg/kg paracetamol (standard antipyretic), D, E, and F, 4 mL/kg fermented liquid of maize, millet and sorghum twice at 3 h interval respectively with monitoring of the rectal temperature. The acidity of the fermented product ranges from 2.94 to 3.36 with maize ferment being more acidic, lactic acid content was (mg/L) was lower in sorghum (8.8 ± 0.16) compared to millet (9.1 ± 0.21) and maize (9.6 ± 0.16). Lactic acid bacteria were majorly found in the ferments. Maize ferment effectively and millet ferment moderately decrease temperature rise in 2 h, but sorghum did not. Fermented cereal from maize, millet, and sorghum reduced ALT activity, direct bilirubin, and urea level, but increased C-reactive protein level when compared to baker's yeast and reference drug (P < 0.05). The cereal ferments except sorghum may help to lower body temperature by regulating the inflammatory response.
