INVESTIGATION OF THE EFFECT OF POTASH ON GUT MICROBIOTA USING WISTAR RATS

Potash, a common additive in traditional African cuisine, is widely used for its tenderizing and thickening properties, especially in local vegetable soups. This study aimed to investigate the effect of potash consumption on gut probiotics using Wistar rats as experimental models. Twelve healthy Wistar rats were grouped into four (three rats per group), group one served as control and the other groups receiving different potash dosages (100 mg/kg, 200 mg/kg, and 300 mg/kg body weight, respectively). Potash was administered orally after being dissolved in distilled water (2.5 g/25 ml). After two weeks of acclimatizing with their environment, fecal samples were collected from all groups pre-treatment and post-treatment with potash. Microbial analyses were carried out using serial dilution, culture on selective media (CLED, Chocolate, and XLD agar), and identification through Gram staining, biochemical tests (catalase, coagulase, indole), and API 20E strips. Organisms observed included Escherichia coli, Proteus vulgaris, Proteus mirabilis, Staphylococcus epidermidis., Enterobacter cloacae, and Pseudomona aeruginosa. Results showed that E. coli was the most prevalent microbe in the pre-treatment phase (40%), followed by Proteus species (30%), Staphylococcus epidermidis., Enterobacter cloacae, and Pseudomona aeruginosa had (10%) each. Post-treatment analysis revealed a significant reduction in the microbial load of E.coli across all test groups, with E. coli and Proteus species each accounting for 37.5%, Staphylococcus epidermidis and Enterobacter cloacae each 12.5%, while Pseudomonas epidermidis was completely eliminated. The reduced colony growth of E.coli observed on post-treatment culture plates confirmed the antibacterial effect of potash, which appears to possess a narrow-spectrum bactericidal activity. Potash when ingested in considerable amounts, alters the intestinal microbial balance by reducing the population of beneficial gut flora. This finding underscores the need for caution in dietary intake of potash, especially in populations relying heavily on traditional culinary practices. Further investigation is recommended to assess the long-term implications of potash consumption on human gut health and immunity