| Titre : | Study of the Combined Therapeutic Effect of Pomegranate Peel and Probiotic Strains Isolated from Camel Milk on Digestive Imbalance in Wistar Rats |
| Auteurs : | CHIBANI Ikram, Auteur ; Sabrina AMARA, Directeur de thèse ; Tazi, Abir Lamia, Directeur de thèse |
| Type de document : | texte imprimé |
| Editeur : | Dr. Moulay Tahar Université Saida, Faculté des Sciences Naturelles et de la Vie, 2024/2025 |
| Format : | 106 P / 29 CM |
| Accompagnement : | CD |
| Langues: | Anglais |
| Langues originales: | Anglais |
| Catégories : | |
| Mots-clés: | pomegranate peels ; Lactobacillus plantarum NSC10 ; JUMII4 ; probiotics ; prebiotics ; gut microbiota ; Wistar rats ; camel milk ; dysbiosis ; biochemical parameters ; preventive treatment. |
| Résumé : |
This study aims to assess the preventive and therapeutic effects of pomegranate peels and
two probiotic strains of Lactobacillus plantarum (NSC10 and JUMII4), isolated from camel milk, on intestinal imbalance in Wistar rats. Uniquely, the treatment was administered prior to the induction of digestive disturbance in order to evaluate its protective potential. The effects were measured through changes in body weight, temperature, fecal bacterial counts, and several biochemical parameters. The results showed that rats receiving prebiotics, probiotics, or their combination exhibited greater physiological stability and a significant improvement in gut flora compared to untreated controls. The JUMII4 strain stood out for its efficacy. These findings highlight the synergistic potential of natural compounds from pomegranate peels and targeted probiotics in supporting digestive health and preventing microbial dysbiosis. |
| Note de contenu : |
PART I. INTRODUCTION ................................................................................................ 1
PART II. CHAPTER ONE ................................................................................................. 3 II.1. SECTION ONE : The Gut Microbiota ...................................................................... 4 II.1.1. Introduction to Gut Microbiota ........................................................................... 4 II.1.2. Human Gut Microbiota ....................................................................................... 6 II.1.3. Wistar Rats as a Model Organism .................................................................... 12 II.1.4. Wistar Rat Gut Microbiota ............................................................................... 16 II.1.5.Comparative Analysis of Human and Wistar Rat Gut Microbiota .................... 20 II.1.6. Understanding Intestinal Dysbiosis .................................................................. 22 II.1.7. Contributing Factors to Intestinal Dysbiosis .................................................... 24 II.1.8. Mechanisms of Intestinal Inflammation (Summary) ........................................ 25 II.2. SECTION TWO:Probiotics and Prebiotics ............................................................. 26 II.2.1. Introduction to Probiotics ................................................................................. 26 II.2.2. History of Probiotics ......................................................................................... 26 II.2.3. Types of Probiotics ........................................................................................... 27 II.2.4. Lactobacillus plantarum Overview ................................................................... 27 II.2.5. Sources of Lactobacillus plantarum .................................................................. 28 II.2.6. Health Benefits of Lactobacillus plantarum ..................................................... 31 II.2.7. Mechanisms of Action ...................................................................................... 34 II.2.9. Pomegranate Peel: An Overview ...................................................................... 39 II.2.10. Nutritional Components of Pomegranate Peel ............................................... 41 II.2.11. Prebiotic Properties of Pomegranate Peel ....................................................... 45 PART III. CHAPTER TWO ............................................................................................ 46 xiiTable of contents III.1. Study Location ........................................................................................................ 47 III.1.1. Culture Media .................................................................................................. 47 III.2. In Vitro ................................................................................................................... 47 III.2.1. Selection and Revivification of Probiotic Strains ........................................... 47 III.2.2. Evaluation of the Probiotic Potential of the Selected Strains .......................... 48 III.2.3. Plant Material .................................................................................................. 50 III.2.4. Extraction of Bioactive Compounds ............................................................... 50 III.2.5. Qualitative Analysis by Thin Layer Chromatography (TLC) ......................... 51 III.2.6. Phytochemical Screening ................................................................................ 51 III.3.1. Housing and Feeding ....................................................................................... 54 III.3.2. Preparation of the Strains ................................................................................ 55 III.3.3. Body Weight Monitoring and Dosing of Probiotics and Prebiotics ................ 56 III.3.4. Aspirin Suspension Preparation and Administration ...................................... 57 III.3.5. Microbiological Parameters ............................................................................. 58 III.4. Sacrifice Procedure and Biological Sampling ........................................................ 59 PART IV. CHAPTER THREE ........................................................................................ 61 IV.1. In Vitro Characterization ........................................................................................ 62 IV.1.1. Lactobacillus plantarum NSC10 (Gx100) ....................................................... 62 IV.1.2. Lactobacillus plantarum JUMII4 (Gx100) ...................................................... 62 IV.1.3. Hemolytic Activity : ........................................................................................ 63 IV.1.4. Antibiotic Susceptibility of Lactic Acid Bacteria ........................................... 64 IV.1.5. Bile Salt Resistance ......................................................................................... 66 IV.1.6. Acid Resistance ............................................................................................... 68 IV.1.7. Lipolytic Activity ResultsAfter 24 and 48 hours of incubation ...................... 69 IV.1.8. Proteolytic Activity Results ............................................................................ 70 IV.1.9. Antagonistic Activity Results.......................................................................... 70 IV.2. Plant Material ......................................................................................................... 72 IV.2.1. Phytochemical Screening of Phenolic Compounds ........................................ 72 IV.2.2. Thin-Layer Chromatographic (TLC) Profile of Pectic Oligosaccharides ....... 73 IV.3. In VivoStudy ......................................................................................................... 75 IV.3.1. Body Weight .................................................................................................. 75 Interpretation ............................................................................................................. 76 IV.3.2. Body Temperature Monitoring........................................................................ 76 xiiiTable of contents IV.3.3. Microbiological Parameters ............................................................................ 77 IV.4. Hematological and Biochemical Analyses ............................................................. 85 IV.4.1. C-ReactiveProtein (CRP): ............................................................................... 86 IV.4.2. White Blood Cell (WBC) Count Analysis: ..................................................... 88 IV.4.3. Granulocyte (GRAN%) Profile Analysis: ....................................................... 89 CONCLUSION .................................................................................................................. 92 RÉFÉRENCES BIBLIOGRAPHIQUES ........................................................................ 94 APPENDICES.................................................................................................................... 99 VI.1. Appendix 1: Recorded Weights of Experimental Batches ................................... 100 VI.2. Appendix 2: Temperature Measurements Across Batches................................... 101 VI.3. Appendix 3: Composition and Preparation of Culture Media .............................. 101 VI.3.1. MRS Medium (Non-selective, enriched medium for lactic acid bacteria).... 101 VI.3.2. LB Medium (Luria-Bertani) (Non-selective, general-purpose medium for bacterial growth) ........................................................................................................ 102 VI.3.3. Chapman Medium (Selective medium for Staphylococcus spp.) ................. 102 VI.3.4. Nutrient Agar (GN) (Non-selective, general-purpose medium) ................... 102 VI.3.5. SS Medium (Salmonella-Shigella Agar) (Selective medium for Salmonella and Shigella spp.) ............................................................................................................. 103 VI.4. Appendix 4:Enumeration of FecalMicroflora ...................................................... 103 VI.5. Appendix 5: Major Bioactive Constituents Identified in Pomegranate Peels ...... 105 VI.6. Appendix 6: Examples of the Most Commonly Used Prebiotics ......................... 106 |
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