Author(s)

Fabrice Ambe Ngwa^1,2, Bertrand Tatsinkou Fossi^1*, Germain Sotoing Taiwe³, Liliane Laure Toukam Tatsinkou¹, Pride Tanyi Bobga^1,2, Merveille Tchichoua Ndalloka¹, Dane Damo Lea¹, Bertrand Yuwong Wanyu³, Samuel Wanji¹

¹Department of Microbiology and Parasitology, Faculty of Science, University of Buea, Buea, Cameroon.
²Department of Medical Laboratory Sciences, Faculty Health Sciences, University of Buea, Buea, Cameroon.
³Department of Zoology and Animal Physiology, Faculty of Science, University of Buea, Buea, Cameroon.

Background: Gastric ulcer is one of the most common gastrointestinal diseases with a worldwide prevalence of about 40% in the developed countries and 80% in Africa. Acid inhibitors, anticholinergics, histamine H2-antagonists and antibiotics are commonly used to treat gastric ulcer. However, the accumulating evidence for resistance to antibiotics and the side effects of antibiotics and acid inhibitors, anticholinergics and histamine H2-antagonists. Therefore, there is an urgent need for approaches to treat and prevent gastric ulcer. One alternative strategy is the use of probiotic lactic acid bacteria. Aim of the study: This study aimed to isolate and characterised probiotic lactic acid bacteria from palm wine and fermented milk, and to evaluate their antiulcerogenic potentials on ethanol-induced gastric ulcer in mice. Methods: Probiotic lactic acid bacteria were isolated from the fermented milk and palm wine using pour plate technique on MRS agar and identified using the 16S r RNA gene sequencing. For functional properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar. Two probiotic lactic acid bacteria were selected for in vivo studies. Fifty-four healthy young adult Balb/c mice were randomly divided into 9 groups of 6 mice each. Gastric ulcer was induced in mice using one oral dose of absolute ethanol (10 mL/kg body weight). The probiotic lactic acid bacteria (F1 and F2) at different doses (MF3 = 9 × 10⁸ CFU/mL, MF6 = 1.8 × 10⁹ CFU/mL and MF9 = 2.7 × 10⁹ CFU/mL) and omeprazole (20 mg/kg) (a reference drug) were orally administrated daily for 14 days before ulcer induction. These mice were sacrificed 1hour after induction and the stomach contents were collected for volume and pH determination. The stomachs were subjected to macroscopic, biochemical and histopathological analysis. Results: Among the isolates obtained, two were considered to have the best acid and bile tolerance capacity (viable count > 7.5 logCFU/ml) and were identified as Limosilactobacillus fermentum strain BB101 (F1) and Lactobacillus casei strain 02 (F2). Oral administration of probiotics Lactic acid bacteria F1 and F2 significantly attenuated gastric ulcer as revealed by significant reduction (P < 0.01) in a dose dependent manner in the volume of gastric juice and the gastric ulcer index while significantly (P < 0.01) increased preventive percentage and gastric pH value when compared to the negative control group. Pretreatment with probiotic lactic acid bacteria F1 and F2 significantly increased the gastric levels of reduced glutathione (GSH), superoxide dismultase (SOD) and catalase activity (CAT) respectively with a significant decrease (P < 0.01) in nitric oxide (NO) and malondialdehyde (MDA) level compared to the negative control group. Pretreatment with probiotic lactic acid bacteria F1 and F2 significantly prevented mice from ethanol-induced haemorrhagic damage, desquamation of epithelial lining and edema. Conclusion: The results of this study revealed that palm wine and fermented milk are sources of potential probiotic lactic acid bacteria, that is lactobacillus fermentum strain BB101 and Lactobacillus casei 02 with excellent bile and acid tolerance capacity. Also, these probiotic lactic acid bacteria exhibit gastroprotective effect on ethanol-induced gastric ulcer via antioxidant, enhance gastric ulcer healing, antacids, and anti-secretary effects.

Probiotics, Lactic Acid Bacteria, Antiulcerogenic Potentials, Fermented Milk, Palm Wine

Ngwa, F. , Fossi, B. , Taiwe, G. , Tatsinkou, L. , Bobga, P. , Ndalloka, M. , Lea, D. , Wanyu, B. and Wanji, S. (2022) Isolation, Characterisation and Evaluation of Antiulcerogenic Potentials of Probiotic Lactic Acid Bacteria Isolated from Fermented Milk and Palm Wine against Ethanol-Induced Gastric Ulcer in Mice. Journal of Biosciences and Medicines, 10, 311-331. doi: 10.4236/jbm.2022.109022.