Traditional Sudanese Research Articles

Sapwood and nikhra heartwood volatiles of two Combretaceae species traditionally used in Sudanese cosmetology and therapy

The smoke from Combretum hartmannianum and Terminalia laxiflora sapwood and fermented heartwood (nikhra) are used in body smoke baths and homemade skincare products in Sudan, which are believed to have various health benefits. In this study, the volatiles of sapwood and nikhra were collected using two extraction techniques: a Mono-TrapTM sampling technique (at low temperature) and a smoke trapping system (at high temperature). After GC-MS analysis, the chromatogram of each sample revealed numerous peaks. The detected peaks were identified using the DIST08 mass spectral library database, resulting in known and unknown compounds. The results showed that 1,2,4,5-tetrachloro-3,6-dimethoxybenzene was the major compound in the Mono-Trap and smoke extracts from nikhra samples of C. hartmannianum and T. laxiflora. In contrast, the dominant compounds in the Mono-Trap extracts of C. hartmannianum and T. laxiflora sapwoods were acetonyldimethylcarbinol and cadina-1(10),4-diene, respectively. The largest peaks in the chromatograms of the sapwood smoke extracts of both species corresponded to unknown compounds. Some of the detected compounds are known for their aromatic and pharmaceutical properties. Identifying these aromatic compounds in nikhra and not in sapwood might prove the traditional Sudanese beliefs, and it could potentially improve the manufacturing of health products.

Phytochemical components and antioxidant properties of traditional Sudanese pearl millet non-alcoholic drink

Pearl millet is widely recognized for its exceptional nutritional benefits and adaptability to harsh environmental conditions. Due to these valuable traits, it has become a staple food crop in various regions across the globe. This study investigates the impact of traditional processing methods on the phytochemical composition and antioxidant properties of Hulu-mur, a popular non-alcoholic beverage derived from Sudanese pearl millet. Hulu-mur processing, comprising malting, fermentation, and baking, significantly alters the biochemical makeup of the final product. Moreover, the study highlights that different processing stages using three distinct pearl millet landraces (Dembi Red, Dembi White, and Dembi Yellow) result in varied effects on the phytochemical profile and antioxidant activities. Notably, significant variations were observed in total flavonoid content (TFC), total phenolic content (TPC), carotenoids, tannins, and gamma-aminobutyric acid (GABA) among the landraces and throughout the processing stages. Accordingly, Hulu-mur flakes from Dembi Yellow exhibited the highest GABA content, whereas Dembi Red showed superior results in terms of TPC, carotenoids, and tannins. These findings suggest that traditional processing techniques preserve and potentially enhance the health-promoting properties of pearl millet, positioning Hulu-mur as a valuable dietary addition with significant nutritional benefits.

The symbolization of a snake and tree among the devotees of the zar spirit in Sudan

This paper deals with a symbolic interpretation of the structural position that the snake and the tree possess in the local worship of the zar spirit within the borders of Islamic Sudan. The paper at hand aims to study, via bibliographic research, how the snake Azrag Banda, a manifestation of zar, and his tree-abode are regarded as significant symbols in the Sudanese zar tumbura, a self-nominated Islamic practice and spirit-possession cult with therapeutic functions. The snake Azrag Banda and his tree play a special role in the life of the cult and are meaningful symbols due to the collective historical experience of the Sudani, the devotees of zar tumbura. As it will be shown, the main characteristic of the Sudani Self is a past of slavery and displacement and a present of living on the margins of Sudanese society. In this regard, the current article aims at indicating what the snake entity Azrag Banda and his tree-abode mean for the Sudani. Adopting an emic approach, the snake and the tree will be seen as traditional Sudanese earth symbols, which are considered able to offer protection, heal the historical stigma of slavery, help the subaltern establish their “roots” in the Sudanese ground, and thus upgrade the low social status of the Sudani. In this way, the latter is transformed into free men and genuine landowners.

Fighting the Progress of COVID-19 by Enhancing Immunity: A Review of Traditional Sudanese Natural Products Containing Immune-Boosting Elements

The World Health Organization has classified the coronavirus disease outbreak as a worldwide pandemic as a result of the COVID-19 expansion. According to medical professionals, individuals with strong immunity often outlive infections more frequently than those with poor immunity. The COVID-19 pandemic has prompted the need for novel approaches to treating the illness and its symptoms. Natural products from plants are increasingly being seen favorably in comparison to synthetic ones in the fight against diseases. As a result, in order to avoid contracting any unanticipated illnesses, individuals must increase their immunity by eating more dietary supplements and by taking drugs that have immune-boosting properties. This review aimed to give a general overview of some traditional Sudanese foods and drinks that are rich in immune-boosting elements, and accordingly, they could be safely recommended as an adjuvant dietary supplement to improve the immune system's ability to fight such infections as COVID-19. Also, this review aims to bring attention to the fact that immune boosters may be found in natural sources, which will help pharmaceutical companies by taking some of the load off of them. Electronic databases, including Google Scholar, Scopus, and the Web of Science, were searched for relevant material. The selected articles underwent independent eligibility and information extraction reviews. The review focused on certain traditional Sudanese herbs and their derivatives that are rich in immune-stimulating vitamins and minerals and therefore could possibly be recommended as immune-boosting dietary supplements to help fight COVID-19. This review highlights the fact that the pharmaceutical sector, especially community and hospital pharmacists, could play a vital role in supporting the healthcare system by encouraging their communities to add plants and their products that are rich in immune-boosting vitamins and minerals to their diet.

Indigenous Sudanese sorghum-based food: Secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu-mur from two sorghum landraces.

Hulu-mur is a Sudanese traditional nonalcoholic beverage that is made from sorghum flour. This work determined the secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu-mur from two local sorghum landraces Abjaro and Hegarii. The changes on the total phenolic content (TPC), total flavonoid content (TFC), carotene content, tannins, and antioxidant activity (DPPH, reducing power, and FRAP) were estimated during the preparation of the Hulu-mur flasks. For both landraces, a significant (p< .05) effect on the phytochemical compound and the antioxidant activity was observed during malting and fermentation of sorghum flour. However, the most increase in the TPC and carotene content was observed, whereas tannin and TFC were decreased in the Hulu-mur flasks compared with the malted and fermented samples. The antioxidant activity DPPH, TRP, and FRAP was significantly (p< .05) higher in Hulu-mur flasks than those of raw and processed flour. The partial least squares regression test stated a positive validation score of the Hulu-mur flasks prepared from the both landraces. In conclusion, Hulu-mur drink from Abjaro and Hegarii landraces contain high antioxidants compound, which could improve the health-promoting metabolites in Sorghum-based food.

An Experimental Study on the Healing Effect of Water to Traditional Sudanese Liquor (Aragi)-induced Stomach Peptic Ulcers

Background: Peptic ulcer is one of the most common gastrointestinal tract diseases which affect the stomach. This study aimed to determine the effect of aragi on the adult rats' stomach and investigate the effect of water as a therapeutic agent on aragi-induced ulcerations.Materials and methods: Thirty-five adult Wistar albino rats were used in this experimental study. Five rats were sacrificed on day 0, 5 rats were used as a control group, and 25 rats were treated with aragi. On day 15, all rats in the control group and five aragi-treated rats were sacrificed for histological examination of the stomachs. The remaining 20 rats were stopped from aragi intake and 10 of them were treated with water for 15 days. After 15 day, all rats were sacrificed for histopathological examination of their stomachs. Stomach tissues were stained using hematoxylin and eosin (H&amp;E) and documented under a microscope.Results: Our research showed that aragi-treated rats had different severity of peptic ulcers after 15 days of continuous aragi intake, while the control group showed normal stomach histology. Nine out of 10 rats treated by water after aragi treatment also showed normal stomach histology.Conclusion: Aragi is a causative agent for peptic ulcer and water can be used as potential natural therapy for treating ulcerative stomach.Keywords: aragi, water, stomach, peptic ulcer

Socio-demographic relationships and management regimes on use of Frundu as fermented famine food in urban Northern Darfur in Sudan

Frundu, which in a local term in Darfur for fermented seeds of roselle (Hibiscus sabdariffa L.), is a traditional Sudanese food often used as a meat substitute during famine times. The objective of this study was to assess the relationships between socio-demographic and management regimes on the use of Frundu as a food security commodity in urban Darfur in Sudan. A survey involving 140 respondents was conducted in El-Fashir city markets, where Frundu is a popular commodity in Darfur markets. A semi-structured questionnaire and Chi square analysis were used. It was found that the period of fermentation of Frundu ranged from 3 to 7 days, depending on seasonal temperature. The storage period of Frundu was on average one year. Over 55% of the respondents acknowledged Frundu as critical a coping strategy when famine struck Darfur and the majority of respondents were familiar with Frundu. Frundu is becoming less popular in Darfur for several reasons; including difficulty in obtaining Roselle seeds, competition from the cheapest food items especially during non-famine time; and lack of familiarity with Frundu among young generations. To boost its production, processing and utilisation, farmers should be encouraged to increase its cultivation particularly because it is an important cash crops in Sudan.

Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida

This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both cultivars, the irradiation process significantly (p &lt; 0.05) increased the total phenolic content and antioxidant activity of the raw flour, while it caused a significant reduction in total flavonoid content and tannin content. Traditional asida (fermented food) prepared from irradiated sorghum flour caused a significant reduction in TPC, TFC, and tannin content in both sorghum cultivars, while the antioxidant activities (DPPH, reducing power, and H2O2 scavenging) were significantly increased in both the Tabat (85.0%, 3.8 mg AAE/g, and 84.6%, respectively) and the Wad Ahmed (89.6%, 3.9 mg AAE/g, and 83.1%, respectively) sorghum cultivar grains, particularly in those processed from 2.0 kGy-irradiated flour. A positive high correlation was observed between gamma radiation (2.0 kGy) and the antioxidant activity of asida prepared from both cultivars. In conclusion, traditional fermented asida obtained from irradiated flour showed high antioxidant activity in both sorghum cultivars.

Chemicals behind the use of Strombus tricornis opercula in traditional sudanese perfumery and medicine

Strombidae is one of the major molluscan families in Sudan and due to their opercula, has tremendous economic value. In traditional Sudanese homemade perfumes and body care cosmetics, Strombidae family operculum is one of the main ingredients. Their fumigation generates a charming odor preferred by Sudanese people, used for body smoke baths by married women. Moreover, these fumes are believed to treat several gynecological disorders. In this study, we attempted to confirm the presence of volatiles with pleasant odors and compounds with pharmaceutical importance in the Strombidae opercula. Volatiles from the smoke and soak extracts of the burned opercula were analyzed using gas chromatography-mass spectrometry (GC-MS). Furthermore, polar components from the methanol extract of opercula powder were isolated using high-performance liquid chromatography (HPLC) and identified by nuclear magnetic resonance (NMR), electrospray ionization mass spectrometry (ESI-MS), and UV spectra. The elemental and metal contents were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS). GC-MS analysis revealed several phenols, aldehydes, ketones, and other functional fragrant and volatile constituents. Further, two compounds were purified from the methanol extract of Strombidae opercula, and named compounds B and D, which were identified as cyclo-(Tyr-Gly) and 4-hydroxybenzaldehyde, respectively. ICP-MS analysis revealed the presence of various elements and metals at different levels. These findings support the historical and traditional practices and usage of the Strombidae opercula in therapeutic and esthetic products. The opercula contains many biologically active compounds and produces smoke containing volatile scent compounds, which might provide alternative pharmaceuticals and cosmetic ingredients that can cooperate to improve the manufacturing of numerous medical products.

Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

This study was conducted to investigate the effect of starter culture addition on the characteristics of raw milk white cheese (Gibna bayda).The cheese was made from raw warmed (45°C) milk, and the starter culture (2% w/v) was added to the first treatment (T1), while no starter culture was added to the second treatment (T2). After the manufacture, cheese was cut into cubes and kept in the brine solution (2% w/v) for 24 hours, followed by storing without whey at 5°C for 45 days. Microbiological, physicochemical, and sensory characteristics were evaluated at 1, 15, 30, and 45-day intervals. Results showed that total viable bacteria [TVB] (log10 6.73 cfu/gm), Staphylococcus aureus (log10 2.15 cfu/gm), Escherichia coli (log10 1.11 cfu/gm) and yeasts and moulds (log10 6.21 cfu/gm) counts were high in T2 cheese. TVB significantly decreased during the ripening period, while the other microorganisms increased. Fat (25.28%) and total solids (44.27%) were high in T1, while protein (18.44%), moisture (55.77), ash (6.51%), and acidity (0.59%) were high in T2. All physicochemical characteristics except fat were significantly influenced by the ripening period. Taste and body scored best in T1, while the rest of the sensory attributes scored best in T2. All sensory properties were significantly affected by the ripening period except the colour. The study concluded that the use of the starter culture improved the microbiological quality and sensory properties of traditional Sudanese white cheese, which might make this starter culture suitable for this type of cheese.

IMPACT OF CURRENTLY ADOPTED NUTRITIONAL TRENDS ON SUDANESE HEALTH

Food items reflect the culture and tradition of any nation and respond to national and global demographic, social and economic changes. Sudanese as old African nation has rich and distinct nutritional heritage represent the traditional Sudanese diets which able to serve the nutritional requirement of linear growth of body and the brain for centuries. The present century has witnessed unprecedented globalization in term of mobilization of individuals and commodities with dramatic cultural changes. As direct result of such events, as elsewhere, western style of energy dense refined food items replaced the centuries’ long traditional nutrients and fibers dense diets. The aim of this article is to evaluate effects of shifting from traditional diets to the modern adopted food items on Sudanese health, as there are increasing discrepancy of neonatal physical parameters and rising incidence of obesity and non-communicable diseases. The study concluded that increasing urbanization and shifting from the traditional diets has grave consequences on human health in Sudan, with increasing incidence of low birth weight, obesity, diabetes, and hypertension as detail in the main text of this article.

Effect of fermentation and processing of Sorghum bicolor Grains to produce traditional Sudanese Hulu-Mur on phytochemicals and their biological activities

Sorghum plays an important role in the diet of millions of people in semi-arid regions of sub-saharan Africa, Asia, central America and the middle east. Sorghum grains (feterita) were subjected to processing operations. Ethanolic extraction was done for raw grains, germinated grains, fermented porridge and cooked fermented porridge. All extracts were fractionated to petroleum ether, chloroform and ethyl acetate extracts and also All extracts subjected to phytochemicals profiling, total phenolic contents, antioxidant activity and antimicrobial properties. Thin layer chromatography (TLC) revealed the presence of polyphenols, Flavonoidal acids, coumarin, anthrone, anthraquinones and Terpenoids. Flavonoid mainly accumulated in the ethyl acetate fraction in all extracts before and after fermentation. Flavonoidal acids, coumarin, anthrone and anthraquinones were detected in the chloroform fraction in all extracts before and after fermentation. Terpenoids were accumulated in the petroleum ether fraction. From our finding the fermentation and cooking of the sorghum grains increased the total phenolic contents, the fermented porridge showed the highest phenolic content (305.17 mg GAE/g). The radical scavenging activity of fermented and non-fermented sorghum grain fractions were screened by using 1, 1 diphenyl-2- picrylhydrazyl (DPPH), the ethyl acetate fraction of cooked fermented porridge at a concentration of 1mg/ml had the high inhibition of DPPH radicals (57.33%). Antimicrobial activity of different extracts was recorded against different pathogenic bacteria and fungi, the petroleum ether extract showed antimicrobial activity against Bacillus subtitles and Staphylococcus aureus at concentration of 40mg/ml. These findings proved that fermentation and cooking could increase the bioavailability of phenols, which subsequently may improve the antioxidant and antimicrobial activity so the Sudanese Traditional Hulu-Mur may be a valuable health and nutrition promoting and hence it can consider one of the functional foods.

Effect of fermentation and processing of Sorghum bicolor Grains to produce traditional Sudanese Hulu-Mur on phytochemicals and their biological activities

Effect of fermentation and processing of Sorghum bicolor Grains to produce traditional Sudanese Hulu-Mur on phytochemicals and their biological activities

Preliminary Antifungal Study of Some Essential Oils of Three Medicinal Plants Against Fusarium Oxysporum f. sp. &amp;lt;i&amp;gt;ciceris&amp;lt;/i&amp;gt;, and Aspergillus Niger

The aim of this study is to investigate preliminary antifungal activity of three essential oils by disc diffusion method, the essential oils of three plants used in traditional Sudanese medicine namely Mentha spicata (Lamiaceae), Cymbopogon schoenanthus L. (Poaceae), and Citrus reticulata (Rutaceae), was evaluated for their ability to inhibit the growth of selected phytopathogenic fungi Fusarium oxysporum f. sp. ciceris (causing wilt in chick pea) and the standard fungi Aspergillus niger was used for comparison. Essential oils were extracted by hydrodistilation using Clevenger apparatus. The experiment was carried out using disc diffusion method in different concentrations of essential oil on PDA culture at 25°C. The result showed essential oil of studied plants in all concentrations had completely inhibited growth for tested fungi.

Anti-caries activity of selected Sudanese medicinal plants with emphasis on Terminalia laxiflora

In Sudan, some medicinal plants, such as Acacia seyal, Calotropis procera and Balanites aegyptiaca have been used to prevent or treat oral health problems. The stem and stem bark of Terminalia laxiflora Engl., Combretaceae, are used as antiseptics for mouthwash to prevent gingivitis and thrush in Africa. Methanol and 50% hydroethanolic extracts of 25 plants that are used in traditional Sudanese medicine for several diseases and cavity disorders were screened for anti-cavity activities. T. laxiflora methanolic wood extracts, which exhibited such activity, were investigated. The crude extracts were assayed for their antimicrobial activities against Streptococcus sobrinus in terms of minimum inhibitory concentration and glucosyltransferase inhibition. The active extract of T. laxiflora wood was subsequently fractionated by different chromatographic techniques. Isolated compounds were identified by spectroscopic methods and assessed for S. sobrinus and glucosyltransferase inhibitory effects. Methanolic extracts of Terminalia brownii (bark), T. laxiflora (wood), A. seyal (bark), Persicaria glabra (leaves) and Tamarix nilotica (stem) showed good activities against both S. sobrinus and glucosyltransferase (MIC≤1mg/ml, IC50 values <50μg/ml). Over all plant extracts, T. laxiflora demonstrated the good combined activities (MIC 0.5mg/ml, glucosyltransferase, IC50 10.3μg/ml); therefore, its methanolic wood extracts were selected for further phytochemical studies. Four constituents were isolated by chromatographic techniques and identified by spectroscopic techniques. Pharmacological evaluation of the obtained compounds showed that flavogallonic acid dilactone had comparatively good antibacterial activity. In the glucosyltransferase inhibitory test, terchebulin displayed potent activity with an IC50 of 7.5μM. The screening presented in this study showed that methanol extracts of T. laxiflora wood possessed promising anti-cavity effects.

Sudanese traditional stains for staining some biological samples

Taifta, cloth dye and paints were considered as one of the Sudanese colours that was extracted from Sudanese rocks; it used to colour traditional handworks such as Palm Sunday (local name; saaf), prayers carpets while the second dye used to stain clothes in addition to the third one ElMohandis paints (water base painting) that used for synthetic enamel and emulsion paints. All those dyes were used in this study to stain some bacteriological smears in addition to blood films to study the possibility of using these stains in the future to stain some medical samples in case of safe stain, ruler areas to avoid travels cost, good staining, availability of stain, and low cost too. In this study, we have used different staining colours with the different procedures to study the possibility of staining of some biological samples with those traditional Sudanese dyes; beside ability to uses those stains in the future to stain other kind of biological samples such as histopathological samples, in cosmetics, medical tabs and also to colour food.

Glycemic and Insulin Responses of 6 Traditional Sudanese Carbohydrate-Rich Meals in Subjects with Type 2 Diabetes Mellitus

Glycemic and Insulin Responses of 6 Traditional Sudanese Carbohydrate-Rich Meals in Subjects with Type 2 Diabetes Mellitus

The Survival of Bifidobacterium infantis 20088 and Physicochemical Changes During Refrigeration Storage of Selected Fermented Traditional Sudanese Fruit Beverages

This study was carried out to evaluate survival of Bifidobacterium infantis 20088 in fermented beverage formulated from selected traditional Sudanese fruits Gudaim and dom. The viable counts of the strain and physiochemical changes during refrigeration were determined. 10% beverages (w/v) were prepared from dom and gudaim powder. 2.5% (w/w) skim milk was supplemented to each formulation to provide the required nutrient for bacteria growth during the fermentation. After sterilization and cooling, the mixture was inoculated with a 10% culture of B. infants 20088 followed by incubation for 36 h at 37°C. Reconstituted skim milk was used as control. Fermented beverages were held at refrigeration (4°C) for a period of 2 weeks. During the refrigeration storage of the fermented beverages there was significant reduction in Bifidobacterium infantis of all fermented beverages. Nevertheless, the strain was maintained high; fulfill the number required to presence in probiotic foods, which was at least 6 log CFU/ml fermented product. There was no significantly difference in TSS and pH as compared to their initial at the beginning of fermentation except in pH of fermented gudaim. Therefore gudaim and dom are suitable carrier to deliver Bifidobacterium infantis 20088 to consumer.

The Survival of Bifidobacterium infantis 20088 and Physicochemical Changes During Refrigeration Storage of Selected Fermented Traditional Sudanese Fruit Beverages

This study was carried out to evaluate survival of Bifidobacterium infantis 20088 in fermented beverage formulated from selected traditional Sudanese fruits Gudaim and dom. The viable counts of the strain and physiochemical changes during refrigeration were determined. 10% beverages (w/v) were prepared from dom and gudaim powder. 2.5% (w/w) skim milk was supplemented to each formulation to provide the required nutrient for bacteria growth during the fermentation. After sterilization and cooling, the mixture was inoculated with a 10% culture of B. infants 20088 followed by incubation for 36 h at 37°C. Reconstituted skim milk was used as control. Fermented beverages were held at refrigeration (4°C) for a period of 2 weeks. During the refrigeration storage of the fermented beverages there was significant reduction in Bifidobacterium infantis of all fermented beverages. Nevertheless, the strain was maintained high; fulfill the number required to presence in probiotic foods, which was at least 6 log CFU/ml fermented product. There was no significantly difference in TSS and pH as compared to their initial at the beginning of fermentation except in pH of fermented gudaim. Therefore gudaim and dom are suitable carrier to deliver Bifidobacterium infantis 20088 to consumer.

Identification and Characterisation of Phenolics fromIxora coccineaL. (Rubiaceae) by Liquid Chromatography Multi-stage Mass Spectrometry

Ixora coccinea L. leaves and stem are used in traditional Sudanese and Ayurvedic medicinal systems for the treatment of diarrhoea, fever, headache, skin diseases, eye trouble, wounds, sores and ulcers. Recent studies show that I. coccinea has anti-oxidant, anti-bacterial, anti-cancer, anti-inflammatory, analgaesic, anti-diarrhoeal, hepatoprotective, cardioprotective, anti-mutagenic, wound healing and anti-tumour activities. Ixora coccinea is a rich source of polyphenols such as proanthocyanidins, flavonoids, flavonoids glycosides and tannins. To develop a LC-MS(n) method for the identification and characterisation of phenolic compounds of I. coccinea L. leaves and stem. Aqueous methanolic (70% methanol) extracts of I. coccinea leaves and stem were used for LC-MS(n) to ensure efficient extraction of phenolics. A C18 amide reverse-phase HPLC column allowed separation of the phenolic compounds, including different isomers. For the LC-MS measurements, negative ion mode was used in order to obtain better tandem mass spectra and high-resolution mass spectra. The phenolics were identified by their typical UV absorptions at 254, 280 and 320 nm. All the flavonol glycosides showed a neutral loss of the glycan part; hydroxycinnamates showed loss of the cinnamoyl/cinnamic acid part; while proanthocyanidins showed a Diels-Alder fragment in negative ion mode mass spectra. It was possible to identify C-3 and C-7 flavonol glycosides by their order of elution and it was also possible to predict the glycosylation position in flavonol diglycosides from their tandem mass spectra.