Influence of Coconut on Gut Microbiome and Hematological Parameters During Incidence of Colitis Inflammation

This study investigates the influence of coconut and its fermented derivatives on gut microbiome composition and haematological parameters during colitis inflammation. Using an experimental model, male albino rats were divided into five groups: control, colitis-induced, colitis-induced with beans supplement, colitis-induced with fermented coconut, and colitis-induced with fermented coconut combined with coconut water. Colitis was induced using sodium dextran sulphate (SDS), and microbial, biochemical, and histopathological analyses were conducted to evaluate the effects of coconut on gut health. Microbial analysis revealed a significant increase in Lactobacillus spp. and other beneficial microbes in the groups supplemented with fermented coconut, indicating a probiotic effect. Pathogenic bacteria such as Klebsiella spp., Proteus spp., and Vibrio cholerae were more prevalent in the untreated colitis group. Haematological analysis showed that fermented coconut supplementation improved red blood cell (RBC) counts, haemoglobin levels, and white blood cell (WBC) differentials. Biochemical markers, including serum creatinine, lactate dehydrogenase (LDH), and electrolytes, indicated protective effects against colitis-induced stress. Histopathological examination confirmed reduced mucosal damage and inflammation. These findings suggest that fermented coconut and coconut water modulate gut microbiota, reduce inflammation, and promote intestinal health.