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Antimicrobial Potentials of Yaji-Spices: The Constituents of a Complex Nigerian Suya Meat Sauce Inducing Histological Investigations

Ao Nwaopara3
Estimated H-index: 3
,
Chilie Anibeze1
Estimated H-index: 1
+ 1 AuthorsSharon Nwaopara1
Estimated H-index: 1
Sources
Abstract
Spices and herbs have been used for thousands of centuries as preservatives for foods and for medicinal purposes. Some of these spices and herbs possess antimicrobial potentials that may, in combination, be considered as alternatives to conventional antimicrobial agents especially in this era of antimicrobial drug resistance. Our interest however, is on the widely consumed Nigerian suya meat sauce called Yaji. It is a complex mixture of salt, ginger, clove, red pepper and black pepper, all of which, on individual basis, have established antimicrobial properties. This paper therefore highlights these all-in-one antimicrobial potentials of Yaji.
  • References (56)
  • Citations (12)
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References56
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Allergic reactions have been associated with cloves, black pepper and mast cells. The presence of mast cells and renal fibrosis has also been reported and in line with an ongoing investigation on the effects of excessive consumption of Yaji the complex Nigerian meat sauce, this study was designed to correlate the individual and combined effects of the excessive consumption of Yaji-spices (ginger, clove, red pepper and black pepper) on the histology of the kidney, using 12 adult rabbits. The anim...
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High cost of choice meat used in suya production makes the product an exclusive meat for the rich. In order to make suya (an intermediate moisture meat) available and affordable to the common man thereby increasing their animal protein intake, this experiment therefore become imperative. Meat from the semimembranosus (SM), biceps femoris (BF) and psoas major (PM) muscles were used for the study. The muscles were carefully excised and trimmed of all visible connective tissue. The meat was sliced ...
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Yaji, otherwise ‘suya sauce’, used in serving the meat delicacy called ‘Suya’, is a complex mixture of spices and additives whose active ingredients on individual basis, are known to have side effects if consumed in excess. The growing concern is that the excessive consumption of Yaji signifies an excessive consumption of a combination of these constituents amongst which are ginger, cloves, red pepper and black pepper; which are mixed without a standardized format. This study was therefore desig...
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Throughout the years numerous investigations concerning the inhibition of microorganisms by spices, herbs, their extracts, essential oils and various constituents have been reported. Many of these materials possess significant antimicrobial activity, which in many cases is due primarily to a particular constituent. Interpretation and comparison of results of various studies is complicated by variations in the methodology used for the determination of antimicrobial activity. The antimicrobial act...
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1 Abstract: Samples of raw meat prior to roasting, and tsire-suya were analyzed bacteriologically for total viable, coliform, staphylococcal counts and the presence of Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus and Escherichia coli. The sensitivity of the bacterial isolates to some antibiotics and spices was evaluated. The total viable count varied from 20x10 to 289x10 cfu/g for the raw meat and 7x10 2 2 2 in tsire-suya. P. aeruginosa, B. cereus, S. aureus, and E. coli, were ...
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Journal of Pharmaceutical and Biological Sciences (An international peer-reviewed Bi-monthly journal) is a peer-reviewed journal of high quality devoted to provide a platform to scientists and researchers all over the world, for the dissemination of knowledge in the field of Pharmaceutical, Biological and other allied sciences. The journal policy is to publish work deemed by peer reviewers to be a coherent and sound addition to scientific knowledge and to put less emphasis on interest levels, pr...
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Natural products are became main source for the discovery of new drugs. Ginger has strong antibacterial activity and to some extent antifungal properties. In vitro studies have shown that active constituents of ginger inhibit multiplication of colon bacteria, these bacteria ferment undigested carbohydrates causing flatulence, this can be counteracted with ginger. Traditional medicine as an alternative form of health care and reduce the microbial resistance to the available antibiotics, cost of t...
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Objective: An evaluation forAntibacterial activity of extracts of Zingiber officinale (ginger) against gram positive bacteria Staphylococcus aureus Staphylococcus epidermidis, Streptococcus pneumonia, Streptococcus feacalis, Streptococcus mutanus, Streptococcus feacalis and gram negative bacteria Escherichia coli ,Salmonella typhi , Moraxallia catarralis, Pseudomonas aeroginosa, Proteus mirabilis, Klebsiella pneumonia, Enterobacter spp. Acinetobacter, Serratia spp Methods : Four ginger products ...
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The aim of this histological study is to determine the effect of yaji (a Nigerian meat sauce that is indiscriminately consumed) on the anterior pituitary gland based on the fact that there is evidence that some of its constituents have excitotoxic and neurotoxic potentials. Eighteen weeks old white albino rats of an average weight of 225g were used for this study. The animals were acclimatized for two weeks and the test substance was administered for eight weeks and weighed on weekly basis. Twen...
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This study was intended to determine the effect of salt, groundnut, monosodium glutamate and spices, especially in combinations as used in Yaji , on the histology of the brain. The rats were divided into nine (9) groups (A – I) of eight rats (8) each. Groups A, B, C, D, E, F, G, H, constituted the test groups whereas group I served as the control group. The rats were allowed to acclimatize for three weeks and weighed before being fed for 8 weeks with feed pellets made by mixing the test substanc...
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This study investigates Weight changes induced by ingestion of Alomo bitters (A combination of herbal constituents): Experimental study on Wistar rats. The sixteen Wistar rats (151.67 ± 2.89 grams) involved in the study were divided into four groups; a control (Group A) and three test groups (B, C and D). For 3 weeks, group A (control) received normal feed (growers mash) with distilled water only, while groups B-D (test) received normal feed with water mixed with graded quantities of Alomo Bitte...
Red ginger (Zingiber officinale Roscoe) a well known herb that was widely used as a remedy for various ailments in traditional medicine, belonged to the Zingiberaceae family. The red ginger had antibacterial properties. In the face of increasing bacterial resistance to various antibiotics and continuous efforts to look for new and safer antibacterial substances, the objective of this study was to assess the red ginger’s antibacterial potentials for treating mastitis. Mastitis was a common milkin...
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This comparative study to determine the acute and chronic effects of Yaji (a complex Nigerian meat sauce) on some hematological parameters involved Wistar rats of an average weight of 188 g. The Wister rats were randomly assigned into six groups (n = 24); group A rats served as the control while group B1-F1 and B2- F2 served as the test groups. Group A (control) received 300 g of growers mash (feed) only and B received 237 g of feed plus 9 g each of the combined constituents of Yaji, while group...
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This study on the cerebellum is one in the series of several studies aimed at determining the effects of Yaji on the histology of the brain. Eighteen-week-old white albino rats of an average weight of 170 g were used for this study and they were divided into eight (8) groups (A-H). Group A served as control while groups B-H served as the test groups. For 2 weeks, group A received normal feed only, while groups B-H received feed plus graded levels of Yaji (10, 20, 30, 40, 50, 60, and 70%, respect...
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