The protective effect of Lactobacillus acidophilus and Lactobacillus casei, isolated from fresh cow milk, was studied in vivo. Toxicological data of rat serum revealed that the Lactobacillus isolates had liver improvement functions. Serum alanine aminotransferase (ALT) activities of the rats dosed with Lactobacillus isolates alone were lower (15.50 and 18.27 iu/l) than the control. There was a reduction in the count of enterobacteria in rats dosed with L. casei after 3 days of feeding trials. Protection of the gastrointestinal tract (GIT) by these isolates was also observed. Histopathological data confirmed partial protection of the GIT in rats dosed with Lactobacillus isolates and simultaneously infected with Escherichia coli. L. casei was generally observed to have a better effect than L. acidophilus in terms of liver function improvement, anticholesterolaemic effect, and reduction of enterobacteria in the GIT.

The antioxidant and antimicrobial properties of hot water extract (WE) obtained from Dictyophora indusiata were investigated. The free radical scavenging ability of WE on DPPH• was 97.35% at 2 mg/ml concentration. The reducing power of WE was moderate (1.22 at 2 mg/ml). Similarly, the WE displayed average scavenging effect on hydroxyl radical (52.28% at 2 mg/ml) and superoxide anion scavenging effect (48.64% at 2 mg/ml). However, the WE exhibited a very weak ferrous ion chelating effect of 18.56% at 2mg/ml concentration. Antimicrobial assay revealed that WE from D. indusiata can inhibit both bacteria and fungi used as indicators for antimicrobial effect at concentration of 200 mg/ml. The results suggest that WE possess good antioxidant and antimicrobial properties.

Two varieties of Pleurotus sajor-caju, obtained from the wild and cultivated (on shredded corncobs) were separated into cap and stalk and analysed on dry weight basis. The proximate composition (g/100 g) showed that both varieties were highly concentrated in crude protein. The cultivated cap (Cc) was found to accumulate higher concentration of crude protein (26.34%) and ash (10.37%) than the wild cap (Wc), which had higher crude fat (3.90%) and crude fibre (16.32%) concentrations while the wild stalk (Ws) contained the highest concentration of crude fibre (26.14%). Amino acid analysis showed the mushroom protein to be a rich source of nutritionally useful essential amino acids with leucine as the most abundant occurring in highest concentration (mg/g) in the Cc (64.8 +/- 0.24). Methionine and cysteine concentrations were low as confirmed by their chemical scores (0.29-0.59). There was a significant difference (P<0.05) in the distribution of amino acids in the mushroom varieties and parts. The total essential amino acid (TEAA) in the cultivated range between 42.91-43.69% while in the wild it was between 42.90-43.73 % of the total amino acid content. The amino acid concentration was a function of mushroom variety and part selected.

Antioxidant and antimicrobial potentials of extracts obtained from four wild mushrooms, Termitomyces clypeatus (TCE), Termitomyces robustus (TRE), Lentinus subnudus (LSE) and Lenzites species (LZE) collected in Nigeria were investigated. LSE and LZE displayed good scavenging activity against 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) and ferrous ion radicals at concentration of 2 mg/mL. However, TRE and TCE exhibited better superoxide anion scavenging effect at 2 mg/mL. All extracts (TCE, TRE, LSE and LZE) had comparable scavenging effect on hydroxyl radicals as butylated Hydroxytoluene (BHT) used as control. Moreover, extracts from the wild mushrooms were able to inhibit the growth of all indicator organisms at concentrations between 12.5 mg/mL to 100 mg/mL. LSE and LZE, however, showed better antimicrobial effect on the indicator organisms. The results suggest that extracts obtained from the four wild mushrooms may serve as sources of new bioactive compounds with effective antioxidant and antimicrobial activity.

The present study was conducted to determine the pro-biotic properties in vitro of the lactic acid bacteria isolated from spontaneously fermenting kunu-zaki. Kunu-zaki was processed using composite, non composite, germinated and ungerminated Digitaria exilis (Fonio), Sorghum bicolor (Sorghum) and Pennisetum americanum (Millet) cereals. A total of 150 LAB isolates were obtained from all the fermenting slurries. These 150 LAB isolates were screened for their ability to grow at pH 3.0, resistance against bile salt and ability to inhibit reference test pathogens. Out of these 150 LAB isolates; 21 exhibited good probiotic properties. All the 21 isolates were further identified to specie and subspecies level using standard API50CHL system with all 21 showing good survival (P < 0.05) in a pH 3.0 buffered medium and subsequent resistance to 0.3% bile. The LAB isolates which survived these conditions consisted of 18 Lactobacillus species, 2 Pediococcus species and 1 Lactococcus specie. These LAB species were further examined for antimicrobial activity against the growth of reference pathogens Staphylococcus aureus 25923, Escherichia coli 25922, Pseudomonas aeruginosa 27853 and Enterococcus faecalis 29212. All 21 LAB species exhibited good inhibition of all test reference pathogens except Lactobacillus fructivorans, Lactococcus lactis sp lactis and L. fermentum which however, showed no zone of inhibition against the growth of E. faecalis. Kunu-zaki made from composite un-germinated Sorghum bicolor (Sorghum) and Pennisetum americanum (Millet) cereal grains contained the highest percentage (52%) of LAB species which showed good probiotic criteria in vitro. Non composite ungerminated cereals accounted for 33% of the total probiotic LAB isolates whilst the germinated non composite and composite cereals recorded the lowest percentage (10%) and (5%) of probiotic LAB respectively. The results of this research study showed that the LAB species isolated from wild fermentation of kunu-zaki beverage fulfilled the criteria for in vitro screening of probiotic characteristics. These LAB species possed potential for further use as probiotic in human preparations and suggested the use of kunu-zaki made from ungerminated composite sorghum and millet grains as a natural probiotic drink.