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Articles by O.B. Olorunfemi
Total Records ( 2 ) for O.B. Olorunfemi
  O.B. Olorunfemi
  The effects of oral administration of different volumes (0.5, 1.0, 1.5, 2.0 and 2.5 mL) of fermented whey on the immune system of healthy albino rats were investigated. The immunostimulatory effect of the fermented whey was tested by evaluating the White Blood Cells (WBC), Packed Cell Volume (PCV) and the total differential WBC counts. Twenty four rats divided into six groups of four rats per group were used. Each group was fed with different volume of whey along with basal diet while the group that serves as control was given basal diet only. Heamatological assay was carried out by collecting the rats’ blood through cervical dislocation into EDTA bottles and then analyzed. The initial weights of the rats and changes in weight were monitored daily. The administration of whey to the healthy rats shows that there was boosting of the immune system. This was evident in the increase in the values of PCV and lymphocyte counts of the groups fed with whey as compared with control. The results of serum enzymes also reveal that there was no sign of toxicological defect on the internal organs when administered to healthy rats. It is therefore conceivable that the consumption of whey by apparently healthy individuals will boost their immune system and would not constitute any hazard to the internal organs.
  O.B. Olorunfemi , T.T. Adebolu and O.S Oturuhuyi
  Cheese whey produced at two different temperatures; ≥100°C that is normally employed by the local producers in Nigeria and laboratory controlled temperature (60±5°C) were tested for growth inhibitory effect on some common bacteria that cause diarrhea in the south west part of the country. Seven bacteria namely Bacillus cereus, Enterotoxigenic E. coli, (NCTC 10418), Enterobacter faecium, Salmonella typhi, Staphylococcus aureus and Shigella dysentariae were used in this investigation using agar diffusion technique. Although both inhibited the growth of all the test organisms, the inhibitory activity of laboratory produced at controlled temperature was superior to that of the locally produced whey. From this investigation therefore, the temperature of production of whey has effect on its antibacterial property.
 
 
 
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