Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance

Nwaiwu, Ogueri; Ibekwe, VI; Amadi, ES; Udebuani, Angela Chika; Nwanebu, Ferdinand Chidi; Oguoma, O .I.; Nnokwe, J. C.

doi:10.3390/beverages2020009

Cited by 25 publications

(34 citation statements)

References 40 publications

(57 reference statements)

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“…In the absence of actual sources of these contaminants, the hypothetical sources are specified. An investigation [11] reported that palm wine obtained from trees of Elaeis sp. and Raphia sp.…”

Section: Methodsmentioning

confidence: 99%

“…Where the exact compound of interest was absent on the list, a closely related compound was highlighted. In the previous work [11], the chemical abundance was determined by comparing GC-MS peak areas across samples. In this review, we used the peak areas within samples to estimate the percentage concentration before converting to parts per million (Table 1) and then compared values obtained with IDLH limits.…”

Section: Methodsmentioning

confidence: 99%

“…In a previous study [11], some chemical compounds were not identified as products of yeast fermentation in palm wine after a search on the yeast metabolome database (YMDB) was carried out [12], and it was suggested that the contaminants were artifacts from the environment. Irrespective of how the chemical contamination occurred, the presence of these substances in palm wine is not desirable.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Contaminants Associated with Palm Wine from Nigeria Are Potential Food Safety Hazards

Nwaiwu

Itumoh²

2017

Beverages

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Recent analysis of palm wine, a traditional drink fermented mainly by yeasts, revealed the presence of several chemicals that were not products of yeast fermentation. The chemicals included styrene, benzene, trimethyldioxolane, dichloromethane, methylene fluoride, dichloroethanol, benzylisoquinoline and tetraacetyl-D-xylonic nitrile. A review of the concentrations of these compounds in palm wine found that the benzene concentrations in all samples reviewed ranged from 56-343 ppm and were within permissible limits, whereas the styrene values (1505-5614 ppm) in all the palm wine samples evaluated were well over the recommended concentration that is immediately dangerous to life or health. Other chemical compounds evaluated varied according to location or sample source. The concentrations obtained are estimates only and a quantitative study needs to be carried out before the impact of these chemicals on health is evaluated. A search on The PubChem Project, the open chemical database, showed the description, properties and uses of these chemicals. Further searches carried out within other databases like PubMed, Scopus and Google Scholar, using each chemical's name as a search term, showed possible hazards and adverse health conditions caused by these chemicals, especially styrene, benzene and dichloromethane. The point at which the chemicals are introduced into the drink is still not clear and requires further investigation. The chemicals can be hazardous to humans and there is need to establish and maintain a system that can guarantee permissible levels in the drink. This can be carried out using concentrations of the chemicals that are already known to be immediately dangerous to life or health as a reference point.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chemical Contaminants Associated with Palm Wine from Nigeria Are Potential Food Safety Hazards

Nwaiwu

Itumoh²

2017

Beverages

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“…Raffia palm wine refers to the milky flocculent sap tapped from the trunks of Raphia hookeri (Eze & Ogan, ; Nwaiwu et al, ). It is a natural beverage that popular across West Africa and some parts of Asia such as India and Indonesia.…”

Section: Introductionmentioning

confidence: 99%

Raffia palm (Raphia hookeri) wine extenuates redox imbalance and modulates activities of glycolytic and cholinergic enzymes in hyperglycemia-induced testicular injury in type 2 diabetic rats

2019

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This study investigated the effects of Raffia palm wine (RPW) on redox imbalance, glycolytic and cholinergic enzymes, and ATPase activities in hyperglycemia‐induced oxidative testicular injury. Type 2 diabetes (T2D) was induced in male albino rats (Sprague‐Dawley) by first administering 10% fructose solution for 14 days, before injecting with an intraperitoneal injection (40 mg/kg body weight) of streptozotocin. Raffia palm wine was administered to two diabetic groups at 150 and 300 mg/kg body weight (bw), when untreated diabetic group was used as a negative control, and metformin‐fed group was served as a positive control. The rats were sacrificed after 5 weeks of treatment, and testes were harvested. Treatment with RPW led to lower levels of nitric oxide, malondialdehyde and myeloperoxidase activity, with concomitant elevation of reduced glutathione level, superoxide dismutase, catalase and ATPase activities. Raffia palm wine also inhibited glycogen phosphorylase, glucose‐6‐phosphatase, fructose‐1,6‐bisphosphatase, and acetylcholinesterase, while restoring the altered testicular morphology to near‐normal. The results of this study suggest the therapeutic potentials of RPW against the effects of T2D on testicular functions and morphology. Practical applications Diabetes mellitus is one of the fastest growing global epidemy, with most developing countries being at the receiving end owing to the cost of treatment. Testicular damage has been recognized as one of the complications of diabetes, and if left untreated will lead to erectile dysfunction followed by infertility. Raffia palm wine is among the common natural beverage in West Africa, which is utilized for both social and medicinal purposes. In this study, for the first time we showed its ability to protect diabetes‐induced testicular injury in type 2 diabetic rats. This may be of great benefit in managing diabetes associated erectly dysfunction and male infertility, as Raffia palm wine is readily available in all seasons. This study will also improve the medicinal use of this wine, which may also indirectly improve its commercial benefit.

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“…Palm wine is a milky flocculent sap obtained from palm tree, consumed fresh (unfermented) and fermented across West Africa, India, and Indonesia (Eze & Ogan, ; Nwaiwu et al, ). In Nigeria, it is used for most socio‐cultural activities and employed in folkloric medicine.…”

Section: Introductionmentioning

confidence: 99%

Raffia palm (Raphia hookeri) wine inhibits glucose diffusion; improves antioxidative activities; and modulates dysregulated pathways and metabolites in oxidative pancreatic injury

et al. 2018

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Raffia palm wine is a natural drink from the stem of Raffia palm (Raphia hookeri) tree with nutritional and medicinal properties. The effect of fermentation was investigated on its antidiabetic and antioxidative effects in yeast cells and pancreatic tissues, respectively. Both unfermented and fermented palm wine significantly increased glucose uptake, reduced glutathione level (GSH), superoxide dismutase, and catalase activities. They also inhibited glucose diffusion, myeloperoxidase, and ATPase activities as well as decreased malondialdehyde and nitric oxide levels. They also led to the inactivation of oxidative metabolic pathways in oxidative pancreas with the generation of adenosine, sugar and inositol metabolites, selenium (enzyme co‐factor) and vitamin metabolites owing to concomitant activation of vitamins, lipid, steroids, inositol, and sulfate/sulfite metabolic pathways. The results suggest the antidiabetic and antioxidative potentials of unfermented and fermented palm wine and may be attributed to the LC‐MS‐identified compounds which were mainly polyphenols and its glycosides, vitamins, and amino acids. Practical applications Raffia palm wine is among the natural beverages employed for social, nutritional, and medicinal purposes. However, there are limited studies on its medicinal properties. This study reports for the first time, the ability of Raffia palm wine to stimulate glucose uptake, inhibit glucose diffusion, and ameliorate pancreatic oxidative injury, as well as the possible associated metabolic pathways that may be involved. These findings will further contribute in understanding the antidiabetic effect of Raffia palm wine, and the possible metabolic pathways involved.

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Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance

Cited by 25 publications

References 40 publications

Chemical Contaminants Associated with Palm Wine from Nigeria Are Potential Food Safety Hazards

Chemical Contaminants Associated with Palm Wine from Nigeria Are Potential Food Safety Hazards

Raffia palm (Raphia hookeri) wine extenuates redox imbalance and modulates activities of glycolytic and cholinergic enzymes in hyperglycemia-induced testicular injury in type 2 diabetic rats

Raffia palm (Raphia hookeri) wine inhibits glucose diffusion; improves antioxidative activities; and modulates dysregulated pathways and metabolites in oxidative pancreatic injury

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