Dysbioactive, hepato-haematological and biochemical systemic health implications of Zingiber officinale Roscoe: an experimental model

Introduction

Given the presumed diverse bioactivity of Zingiber officinale roscoe (ginger) in culinary, folkloric and traditional Chinese and alternative medicine, it has emerged as a focus of research with a view to understand its impact on hepatic-haematological indices, biochemical markers, tissue histology, and gastrointestinal microbiota. Jiang as ginger is called in Traditional Chinese Medicine (TCM) has been applied in cold related infection cases, osteo/rheumatoid arthritis, bowel inflammation cases etc. Suffice it to say that the gastrointestinal tract, being an important site of food receipt, nutrient absorption and immune modulation, it is influenced significantly by dietary and phytochemical interventions, including ginger. However, the underlying implications by which ginger affects systemic health and its specific impact on haematological and biochemical markers remain unattended. This study explores the dysbioactive/multifaceted implications of ginger on gut miicrobiota and its impact on hepato-hematological and systemic health indices using experimental models. It also evaluate/establish the preventive/therapeutic, alternative medicinal and TCM potentials of ginger.

Methods

Basic and standard microbiological, histological and biochemical approach were employed while sampling forty male albino rats of approximately 12–18 weeks old (130–150 g) and treated with varying concentration of ginger crude water extract.

Results

results revealed distinct variations in bacterial profiles across different weeks in relation to the applied treatments compared to the control group, which indicates dysbiotic activity of ginger. A similar and significant (p > 0.01) dysbiotic effect was observed for gut heterotrophic coliform count, while revealing impact on hepatocyte and haematological indices following the dosage applied.

Discussion

An investigation into the optimal dosage and concentration of ginger to achieve effective health benefits is suggestive in enhancing hepto-hematological, gastrointestinal health and overall well-being especially as applied in modern Chinese medicine (MCM) and TCM for the production of some seasoning agents as well as white ginger sushi, ginger soy sauce and the white pickled ginger slice etc., as food additive to improve wellbeing.