Immunological Impacts of Fermented Pentaclethra macrophylla Candy

Abstract

This study investigated the immunological impact of fermented Pentaclethra macrophylla (Oil bean) candy, aiming to address the issue of chemical-fortified candies affecting gut immunity in Nigeria. The researchers prepared and fermented Pentaclethra macrophylla seeds, then mixed them with Lactobacillus rhamnosus and packaged them as candy. The immunological effects were evaluated using in vivo techniques, gravimetric and instrumentation methods. The results showed significant improvements in immune response, including increased Phagocytic Index: Enhanced ability of immune cells to engulf pathogens; Elevated Antibody Titre: Higher levels of antibodies, indicating a stronger immune response; T Cell Population Increase: Boosted cell-mediated immunity, Pronounced Delayed Type Hypersensitivity (DTH): Enhanced immune response to pathogens. The study used Lactobacillus acidophilus strain DSM20079 and Bacillus subtilis strain PK5-17 as fermenters and demonstrated the candy's safety and immunostimulatory potential. The findings suggest that this fermented candy could be a potential natural remedy for boosting gut immunity. Further research could explore its applications in human health and potential integration into existing confectionery products, like those offered by Sweetco Foods Limited, a Nigerian candy manufacturer known for its high-quality products