Evaluating the effects of fermented cabbage juice on the gastrointestinal microbiome of wistar rats
Paper Details
Evaluating the effects of fermented cabbage juice on the gastrointestinal microbiome of wistar rats
Abstract
This study is to evaluate the effects of fermented cabbage juice on the intestinal microbiota load, weight and some selected hematological parameters of animals using Wistar rats as test organism. A total of fifteen Wistar rats were placed in three different treatment groups comprising of five animals each. One of the groups was treated with fermented cabbage juice containing sodium chloride and the second group was treated with fermented cabbage juice without salt for seven days. The third group served as control. Animals were sacrifice after seven days of cabbage juice admiration, thereafter bacteriological and hematological tests were carried out using standard methods. Bacteriological results showed obvious reduction in the bacterial load of the two tests groups, with the control group showing no such microbial load reductions after the gut and fecal matter cultured and plated indicating potent antimicrobial activity of the cabbage juice. Comparison of the pretreatment and post treatment weights of the test groups showed a slight increase in mean weight of animals while the control group had slight mean decrease in weight. Hematological data showed appreciable increase in mean white blood cell count of treatment groups with the control having the least mean count. Lipid profiles of treated animals had low density lipoproteins and high density lipoproteins levels within healthy ranges. The findings of this result suggest that Brassica oleracacae possess strong antimicrobial activity and immune system boosting activity by enhancing normal gut microflora. The potential health benefits associated with consumption of fermented juice of cabbage appears rewarding.
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