LACTOBACILLUS CASEI ISOLATES FROM KUNUN ZAKI: THE PROBIOTIC POTENTIAL AGAINST INDUCED SHIGELLOSIS IN EXPERIMENTAL RATS

Richard J. Kutshik¹, Ishaya Y. Longdet¹, O.J. Egbere and Victor A. Atuluku²

¹Department of Biochemistry and ²Department of Microbiology

University of Jos, Jos, Nigeria

E-mail: islongdet@yahoo.com

ABSTRACT

Two different volumes of Lactobacillus casei isolates (0.4ml of 2.0 x 10¹⁰ CFU/ml and 0.4ml of 4.0 x 10¹⁰ CFU/ml) from a local beverage (kunun zaki) cultured on MRS agar were orally administered to different groups of shigella–free experimental rats. Both groups were subsequently dosed with 0.4ml 1.0×10⁵CFU/ml of Shigella dysenteriae and studied along with set control groups. The results from the rectal temperature, feed consumed, weight gained and biochemical tests revealed that L. casei isolates from kunun zaki exhibited impressive potential against bacillary dysentery. The probiotic efficacy of the L. casei isolates tends to be dose dependent.

Keywords:  Lactobacillus casei, Shigella dysenteriae, kunun zaki, probiotics, shigellosis