Aly Savadogo

Identification of exopolysaccharides-producing lactic acid bacteria from Burkina Faso fermented milk samples

Spacer region between 16S and 23 S rRNA genes of thirteen lactic acid bacteria strains from Burkina Faso fermented milk samples were amplified by the polymerase chain reaction (PCR). Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus fermentum, Streptococcus thermophilus, Pediococcus spp, Leuconostoc mesenteroides subsp mesenteroides were identified. The Lactobacillus group was the predominant bacteria. Plasmids identified ranged between 2000 and 4000 bp. Exopolysaccharides (EPS) production varied from 181 mg/l and 814 mg/l, monomer analysis showed that glucose and galactose were predominant. Key Words: Lactic acid bacteria, fermented milk, PCR, exopolysaccharides. African Journal of Biotechnology Vol.3(3) 2004: 189-194

Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using Polymerase Chain Reaction and Matrix Assisted Laser Desorption/Ionization-Mass Spectrometry methods

In this study, 67 strains were isolated from two fermented condiments from Burkina Faso: Soumbala and Bikalga. Phenotypical methods, biochemical tests and molecular approaches were used to determinate their genus or species. Twenty-two of them belong to the Bacillus genus. Six strains were selected for their antibacterial or antifungal properties. Their ability to produce lipopeptides synthesized by Non Ribosomal Peptide Synthetases was investigated using two different approaches: PCR with specific degenerated primers and Matrix-assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-ToF MS) performed on whole cells cultivated on a solid medium. PCR revealed that the six strains contain genes involved in the biosynthesis of surfactins whereas surfactins C₁₄ and C₁₅ were only detected by MALDI-ToF MS in two of the six strains. For the first time, the presence of surfactins C₁₄ and C₁₅ was also identified by MALDI-ToF MS analyses directly performed on Soumbala methanolic crude extracts. The structure of these compounds was confirmed by +MS2 and +MS3 of sample and reference surfactins.

Antimicrobial, antiplasmodial, haemolytic and antioxidant activities of crude extracts from three selected Togolese medicinal plants

OBJECTIVE To investigate the antioxidant, antimicrobial, antiplasmodial, acute toxicity and haemolytic activities of methanolic extracts of three plants. Phytochemical analysis to determine the phenolic contents was also carried out. METHODS The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging, NCCLS broth microdilution and Plasmodium Lactate Dehydrogenase (pLDH) assays were used to determine antioxidant, antimicrobial and antiplasmodial activities, respectively. Haemolysis assay was conducted on A(+) human red blood cells and acute toxicity on male Swiss albino mice. Phenolics were quantitatively determined using spectrophotometric methods. RESULTS The DPPH assay yielded interesting antioxidant activities of methanolic extract of Parinari curatellifolia (P. curatellifolia) and Entada africana (E. africana) (IC(50) were 0.20±0.01 μg/mL and 0.47±0.01 μg/mL, respectively). This activity was highly correlated with phenolic contents of extracts. The antimicrobial tests displayed minimal inhibitory concentrations (MICs) values ranging from 0.90 to 1.80 mg/mL for Serratia marcescens (S. marcescens) the most susceptible bacterial strain. MIC value was 1.20 mg/mL for susceptible fungal strains including Mucor rouxi (M. rouxi), Fusarium oxyporum (F. oxyporum) and Rhizopus nigricans (R. nigricans). pLDH assay showed moderate antiplasmodial activity of Balanites aegyptiaca (B. aegyptiaca) (IC(50) = 24.56±3.45 μg/mL), however this extract was highly haemolytic and toxic in mice (LD(50) = 625±128 mg/kg). CONCLUSIONS Our results support in part the use of the selected plants in the treatment of microbial infections. In addition the plant showed interesting antioxidant activity that could be useful in the management of oxidative stress.

Biotype status and resistance to neonicotinoids and carbosulfan in Bemisia tabaci (Hemiptera: Aleyrodidae) in Burkina Faso, West Africa

Bemisia tabaci Gennadius is a one of the major pests of cotton crops worldwide. In Burkina Faso, data on resistance to neonicotinoids and carbamate insecticides related to species/biotypes remain very scarce. To evaluate the resistance status of B. tabaci in Burkina Faso, four insecticides were tested using the leaf dip method on 10 field populations collected from cotton. The status of biotypes was also determined. Two biotypes, Q and ASL, were recorded. Only Q1 group was detected in Q biotype. A significant resistance to neonicotinoids and carbosulfan was shown in most of the populations tested. The highest resistance ratios (RRs) were recorded in populations from locations exhibiting only the Q1. However, the populations comprising a mix of Q1 and ASL appeared to be more susceptible to insecticides. Resistance to neonicotinoids may be related not only to the biotype status but also to the environmental factors and agricultural practices. The exclusive use of neonicotinoids against whiteflies on cotton in Burkina Faso is expected to continue to select for the resistant Q biotype and might threaten the short-term control of whitefly populations, thereby increasing the risk of outbreaks in different host plants and begomovirus transmission.

Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverages.

In South-West of Burkina Faso, palm wine is produced by spontaneous fermentation of the sap from a specific palm tree Borassus akeassii and plays an important role in peoples lives. Saccharomyces cerevisiae is the main agent of this alcoholic fermentation but little is known about the diversity of the isolates from palm. In this work, 39 Saccharomyces cerevisiae strains were isolated from palm wine samples collected from 14 sites in Burkina Faso, as well as 7 isolates obtained from sorghum beer (Dolo) from 3 distant sites. Their diversity was analyzed at 12 microsatellite loci, and compared to the genotypes obtained for other African yeast populations isolated from Cocoa hulks from Ghana, sorghum beer from Ivory Coast, palm wine from Djibouti Republic, and to our database of strains from miscellaneous origins (bread, beer, wine, sake, oaks…). The ploidy of these strains has been assessed as well by flow cytometry. Our results show that B. akeassii palm wine contains a specific yeast population of diploid strains, different from Dolo produced in the same area and from other palm wine strains from Ivory Coast, Nigeria, or Djibouti Republic. In contrast, Dolo strains appeared as a group of related and mainly tetraploid strains despite being isolated from different countries.

Microbial diversity and biochemical characteristics of Borassus akeassii wine.

Palm wine produced traditionally and consumed by many people in the South‐West of Burkina Faso is subject to alteration. In this study, we carried out a follow‐up of two palm wines’ fermentation during the 10 days in which palm wines are classically produced and consumed. We monitored biochemical characteristics of fermenting wines as well as followed the microflora kinetics using culture‐dependent and culture‐independent methods. The analysis of the acid content and the bacterial population revealed the correlation between the development of Lactic acid bacteria, acetic acid, and total acidity. Ribosomal intergenic spacer analysis and sequencing results revealed different yeast and bacterial populations for the two palm wines. Although Saccharomyces cerevisiae remained the sole yeast species in one fermentation, it was quickly replaced by Clavispora lusitaniae in the second fermentation, which had never been described until now in palm wine. When considering bacteria, the species Corynebacterium sp., Lactobacillus casei, Lactobacillus paracasei and Leuconostoc sp. were detected in both palm wines. But we also detected Acetobacter pasteurianus, Bacillus cereus and Bacillus thuringiensis in the second fermentation.

Effect of Moringa Leaves Powder Consumption on Young Children Nutritional and Serum Retinol Status in Burkina Faso Rural Area

The promotion of the consumption of indigenous plant species with high nutritional value is an important nutrition intervention in Africa rural areas. The current student was a randomized control trial of two groups (ᶲG₥ and ᶲGm) with a baseline and an endline evaluation after 12 weeks. A total of 119 pre-school children received Moringa leaf powder and changes in vitamin A and anthropometric indicators of children were assessed against changes for control group children. After 12 weeks, the mean WHZ reflecting acute malnutrition declined in both groups. The mean WHZ decreased from -2.31 z-score to -1.86 z-score in group 1 (ᶲG₥) and -2.20 z-score to -1.88 z-score in group 2 (ᶲGm) receiving Moringa as a dietary supplement with a statistically significant decrease in groups (p <0.001). The mean serum retinol concentration in children was below the cut-off defining VA deficiency (<0.7 μmol.L-1). The baseline prevalence of VA deficiency was 56.8% in group 1 and 53.8% in group 2. Mean retinol concentrations increased significantly from 0.64 μmol.L-1 to 0.73 μmol.L-1 (p <0.001) in Group 1 (ᶲG₥ (Control) and from 0.64 μmol.L-1 to 0.74 ± 0.05 μmol.L-1 (p <0.001) in group 2 (ᶲGm). Significant increase was observed regardless of gender in both groups. The change between groups was not statistically significant (p=0.838). Our findings showed that the intervention was not effective enough in the change in serum retinol status in children (p = 0.379). The change in serum retinol was significantly influenced by serum retinol concentration at baseline. Therefore, the promotion of Moringa leaf consumption should be complemented by additional approaches to increase VA intake, as well as through public health measures such as deworming programs, to enhance its effectiveness in the fight against VA deficiencies and many other micronutrients.

Technology and Biochemical Changes Associated with the Production of Zamne: A Traditional Food of Senegalia macrostachya Seeds from Western Africa

Technology and nutritional composition of zamne a traditional food of Senegalia macrostachya seeds from western Africa were studied in different production sites with the aim to establish the flow diagrams and evaluate the effect of the processing on its biochemical composition. Result showed a diversity of the processing methods according to the locality. The process included mainly successive cleaning of seeds, boiling for about 3-6 h, softening with alkalinizing ash leachate. The raw seeds were composed of 26.56 ± 1.24% of crude proteins, 40.08 ± 0.49% of crude lipids, 28.02 ± 0.05% of carbohydrates and 16.19 ± 0.16% of fibres on dry matter basis. For the ready to eat zamne, the moisture content varied from 79.54 ± 0.1 to 81.27 ± 0.2%, ash content from 4.95 ± 0.06 to 9.58 ± 0.13%; total carbohydrate varied from 17.04 ± 0.08 to 22.63 ± 0.12%, protein content from 45.46 ± 2.32% to 53.52 ± 1.23%, total fibre from 21.14 ± 0.11 to 22.67 ± 0.35% and lipid from 1.02 ± 0.02 to 1.55 ± 0.15%. The products were alkaline with pH ranging between 7.55 ± 0.01 and 8.38 ± 0.00 representing a titratable acidity varying from 0.08 ± 0.004 to 0.15 ± 0.01. Processing methods caused decreases of crude lipid (80%), total carbohydrates (60%) titratable acidity (45-84%) and an increase of fibres (30-40%), proteins (13-33%) and amino acids.

Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow

Abstract The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth (Amaranthus cruentus L.), black nightshade (Solanum scabrum Mill.) and jute mallow (Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β‐carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β‐carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively. The ash content was 10.57% for black nightshade, 12.40% for jute mallow and 16.33% for amaranth. Processing methods caused decreases of β‐carotene and crude lipid content. Boiling for 30 min or more resulted in large loss of β‐carotene. Drying under shade resulted in less loss of β‐carotene than drying in cabinet at 50 and 60°C.

Origins, production, and utilization of cassava in Burkina Faso, a contribution of a neglected crop to household food security

Abstract Cassava (Manihot esculenta Crantz) is a food plant introduced in Africa from America by the Portuguese in 1558. The objective of this study is to establish cassava origins, production, and utilization in Burkina Faso. The investigation was carried out in the regions of Center West, Cascades, Boucle du Mouhoun, Hauts Bassins, South West, and Center East of Burkina Faso. Eighteen cassava processing units and 226 farmers in 57 communities from the selected regions have been involved in the survey. The investigation showed that cassava was introduced to Burkina Faso, former Upper Volta from the costal countries, Gold Coast (now Ghana), by both local traders and the Roman Catholic White missionaries. This happened between the second half of the 19th century and the beginning of the 20th century. The main variety introduced was Banfti. Some improved varieties like V5 (94/0270), Banké (V2), 68.61, 30572, KTMA developed by research are now available and used by farmers along with the traditional varieties like manchien, santidougou, tchinda yaar, léo. The cases of intoxication evoked by some farmers are evidence that some of those varieties may have a high level of cyanohydric acid content. Cassava is available all the year throughout the country. But the top of cassava production is reached in July. Most of the small‐scale farmers (98%) grow cassava both for household use and as income generator. About 83.92% of cassava farmers have less than 10 tons as annual production and only 1.72% of them can produce more than 100 tons. The main food products based on cassava found in communities are raw roots, boiled roots, roasted roots, tô, attiéké, tapioca, ragout, beignets, boiled leaves, soup (with leaves), cassava juice, etc. And the main cassava‐processed products in the processing units are attiéké, gari, tapioca, and flour. Cassava contributes greatly to household food security during food shortage period. It sustains families for weeks as food and is also exchanged with other foods or sold to buy food or meet household needs.