Human gut flora-mediated non-digestible fraction of wild edible and common\nedible was observed for pH at every 6 hours regime. The antioxidant\nability was measured up to 18 hours of fermentation with different associated\ngut microbes. Changes in pH provide an overview of the fermentation process.\nIn the in-vitro study of antioxidant activity by DPPH test, anti-oxidants values\nshowed differences, depending on the substrate and microbial fermenters\nused for fermentation. At first 6 hours interval, it was observed that the wild\nbean-Feregede fermented by Enterococcus feacalis exerts the highest antioxidant\ncapacity of 0.0043 Cathechin equivalents. It also exerts lowest antioxidant\ncapacity of 0.0034 Cathechin equivalents after 18 hours fermentation.\nThese data provided preliminary evidence that consumption of beans diet\nsuch as the wild bean-Otili , Feregede , pakala and edible bean-oloyin is limiting\nfactor to liberation of antioxidant components during the gastrointestinal\ndigestion. Thus, disruption of normal cellular homeostasis by redox signaling\nmay result in the development of various gastrointestinal pathological\nconditions, including inflammatory bowel diseases.
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