The Assessment of Palm Wine for its Composition of Probiotic Lactic Acid Bacteria and their Therapeutic Implication on Diabetic Management

Abstract

Palm wine consumption has been used as a means of merriment in ceremonies and festive periods, however can diabetic patient consume it? This present study hopes to find an answer to this question and exam the microbial contribution to this effect. In this present study, bacteria inhabiting the two palm wine sources were identified using the gold standard for cultivation, characterization and identification (molecular analysis using Polymerase Chain Reaction (PCR) techniques and Deoxyribonucleotide (DNA) sequencing). The isolates comprising of many yeast (Saccharomyces cerevisae) and scanty probiotic lactic acid bacteria was obtained, however all the probiotic lactic acid bacteria isolated was Weissella confusa. The strain obtained is similar to an already identified probiotic from the gene bank known as EU 157913 Weissellla confusa with an evolutionary similarity of 91%.  The isolate was subjected to probiotic selection and was found fit for consumption. Palm wine found to be harbouring Weissella confusa as a probiotic were further then used for the treatment of Type-2 diabetic rats  that has been induced with Streptozotocin injection at a dose of 65mg/kg body weight at a single dose intraperitoneally, but LD50 (Lethal dose) of 80mg/kg was observed at a single dose. Palm wine was found to be effective in reducing the fasting blood glucose (FBG) level with a significant difference of 182.3mg/dL when compared at 0 and 5 weeks (from 347.4mg/dL to 165.1mg/dL). Based on the outcome of this study, diabetic patient can consume palm wine. Also based on this study, palm wine can also be beneficial in reducing weight, basal mass index, lee’s index and total blood cholesterol level especially in obsessed and hypercholesterolemic patient. However, the side effect discovered was a reduced packed cell volume from 45.5% to 45.1% within five weeks of administration (treatment).