Sorghum‐based alcoholic beverage,<i>Burukutu,</i>perturbs the redox status of the liver of male rats

Ajiboye, Taofeek O.; Iliasu, Ganiyat A.; Ojewuyi, Oluwayemisi B; Abdulazeez, Azeemat Titilola; Muhammed, Aisha O.; Kolawole, Fausat L.

doi:10.1002/fsn3.139

Cited by 5 publications

(5 citation statements)

References 41 publications

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“…Chinese liquor is a conventional fermented alcoholic beverage which plays an important role in East Asian traditional culture due to the historical factors (Ajiboye et al., 2014; Sunano, 2016; Zhao, Liu, Shu, & He, 2020). Alcoholic liver fibrosis is a wound healing procedure which is related to chronic alcohol consumption.…”

Section: Introductionmentioning

confidence: 99%

Retracted: Kweichow Moutai ameliorates alcohol‐induced liver fibrosis in mice by targeting the NFκB pathway

Yang¹,

Feng

Zhang³

et al. 2020

Food Science & Nutrition

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Previous epidemiological and histopathological studies have demonstrated that long‐term computation of Kweichow Moutai liquor (Moutai) could induce fatty liver disease but few of these patients with fatty liver will develop hepatic fibrosis or cirrhosis. Moutai liquor has a different brewing technique from other white wine, which may generate various microorganisms in the unique geographical conditions and may produce plenty of vitamins, amino acids, and several essential microelements. In the current study, we evaluated the potential protective effect of Moutai liquor in alcohol‐induced liver fibrosis mouse model. Both in vivo and in vitro studies were performed for exploring the possible mechanisms in suppressing liver fibrosis by Moutai. We demonstrated that Moutai treatment induced hepatic stellate cell (HSC) apoptosis and suppressed collagen deposition, as well as attenuated hepatic fibrosis. The antifibrosis mechanism of Moutai was possibly related with the inhibition of Kupffer cell and HSC activation via suppressing NFκB nuclear translocation and preventing the expression of pro‐inflammatory cytokines. It is worth noting that although Moutai attenuates liver fibrosis, it still causes lipid metabolic abnormalities in mouse liver and induces fatty liver. Kweichow Moutai may ameliorate alcohol‐induced liver fibrosis in mice by targeting the NFκB pathway.

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Section: Introductionmentioning

confidence: 99%

Retracted: Kweichow Moutai ameliorates alcohol‐induced liver fibrosis in mice by targeting the NFκB pathway

Yang¹,

Feng

Zhang³

et al. 2020

Food Science & Nutrition

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“…The alcohol content of the laboratory brewed burukutu (4.7%) at 48 h is higher when compared with the commercialized samples obtained from the three markets. According to [12], the alcohol content of burukutu is usually within the range of 3-6%. The alcohol content of both LBB and commercialized burukutu falls within that range.…”

Section: Discussionmentioning

confidence: 99%

“…Notably, the subjects that consumed burukutu were not legally drunk based on blood alcohol level not exceeding 100 mg/dL approved by most countries. After investigating the effect of burukutu on redox status of the liver of male rats, [12] in their report warned against indiscriminate consumption of burukutu which could affect their health and wellbeing.…”

Section: Discussionmentioning

confidence: 99%

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Comparative Assessment of the Microbiological and Physicochemical Quality of a Laboratory Brewed ‘Burukutu’ and Commercialized Products Sold in Some Markets in Port Harcourt Nigeria

Ire

Edio

Maduka

2020

EJBIO

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Burukutu is an indigenous, brown coloured, cloudy, alcoholic beverage traditionally brewed using mainly sorghum grains. This study was aimed at the comparison of microbial quality, physicochemical properties, proximate composition and minerals content of laboratory brewed burukutu (LBB) and commercial products sold in some markets in Port Harcourt. Sixteen (16) samples of the commercialized product were evaluated from Elele (EM), Rumuokoro (RM) and Choba (CM) markets, Port Harcourt, Rivers State using Standard Methods while LBB was produced in our laboratory using Standard Procedures. Our result indicated an increase in aerobic mesophiles, total coliforms, faecal coliforms, fungi and lactic acid bacteria (LAB) counts during the early stages of the brewing process of laboratory produced burukutu but only LAB was detected in the final product. The overall microbial count of burukutu from the three markets revealed that CM>EM>RM although all the samples had higher microbial count compared with the LBB. Staphylococcus aureus, Escherichia coli, Lactobacillus sp., Lactobacillus sp., Aspergillus sp. and Saccharomyces cerevisiae were present during the brewing stages of burukutu. Enterobacter aerogenes and Mucor sp. were detected in the commercial samples purchased from the three markets. Lactobacillus fermentum and L. brevis had the highest and least frequency of occurrence in all the samples, respectively. The pH, titratable acidity, alcohol content and soluble solids of the fermenting LBB were within the range of 3.0-3.4, 0.6-0.97%, 3.0-4.7% and 0.98-0.99%, whereas in the commercialized samples, the equivalent values were 3.0-3.1, 0.00-0.10%, 2.1-4.0% and 0.65-0.82%, respectively. Moisture, crude fat, ash, crude protein and carbohydrate content of the commercialized samples were within the range of 29.1-31.2%, 10.8-14.2%, 3.8-4.85%, 2.9-5.7%, and 44.7-51.7% compared to the range of values obtained in the LBB (52.1%, 15.7%, 9.8%, 7.6% and 15.4%), respectively. The following minerals elements K, Ca, Na, Zn and Mg present in the LBB were higher than the values obtained in the commercialized alcoholic beverage. The results from this study, suggest that the quality of LBB is better than the commercialized products. Therefore, it is recommended that in order to improve the overall quality of commercially brewed burukutu for the benefit of everyone irrespective of social status, good manufacturing practices (GMP) and good hygienic practices (GHP) should be strictly adhered to by local producers and vendors.

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“…Some drinks, such as fermented palm wine [12], pito [13] and burukutu [14], are alcoholic whereas others, such as nono [15], are milk-based. Local yoghurts may be from animal or plant-based milk [16]. Other plant-based milk products include tiger nut milk [17] and soymilk [18].…”

Section: Introductionmentioning

confidence: 99%

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

et al. 2020

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A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were the eukaryotic microorganisms isolated in all beverages. The occurrence of fungal isolates, which can be responsible for producing mycotoxins, is a concern and shows the need for post-production tests. Overall, there is a low prevalence of bacteria associated with hygiene, especially the Escherichia genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. However, the prevalence of hygiene indicator genera was higher in nonalcoholic drinks, probably because of incorrect practices during processing. The magnitude of the production and sales of unregulated local beverages in Nigeria has reached the stage where significant regulation and food safety standards are required to safeguard public health. An opportunity exists to monitor and characterize the microbial flora of the artisanal beverages using molecular methods at all stages of production and storage.

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Sorghum‐based alcoholic beverage,Burukutu,perturbs the redox status of the liver of male rats

Cited by 5 publications

References 41 publications

Retracted: Kweichow Moutai ameliorates alcohol‐induced liver fibrosis in mice by targeting the NFκB pathway

Retracted: Kweichow Moutai ameliorates alcohol‐induced liver fibrosis in mice by targeting the NFκB pathway

Comparative Assessment of the Microbiological and Physicochemical Quality of a Laboratory Brewed ‘Burukutu’ and Commercialized Products Sold in Some Markets in Port Harcourt Nigeria

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

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