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Because of the resistance of pathogens to actually available drugs, there is a continuous need for new agents to cure several diseases such as malaria and microbial infections. In the establishment of new drugs, plant are often a source of new leads, indeed aqueous, acetone and methanol extracts of Canthium multiflorum were tested for antiplasmodial and antibacterial activities. The antiplasmodial activity was performed on fresh clinical strains of Plasmodium falciparum using light microscopy. The results revealed that the methanol extract was the most active with IC50 of 4.69 microg mL(-1). The NCCLS microdilution method performed on clinical and reference strains of pathogenic bacteria yielded MIC and MBC values ranging from 312 to 1250 and 625 to 2500 microg mL(-1), respectively. The qualitative analysis of the extract revealed the presence of several chemical groups such as alkaloids, terpens and tannins that might be responsible for the activity of the plant. The issue of this study showed that C. multiflorum is a plant that many attention should be paid to because of it pharmacological potentials.

Degue was a traditional fermented food (pearl millet dough) which consumed in Burkina Faso. In this work, the traditional processing of pearl millet into degue was investigated in 18 traditional production units. This study was followed in Ouagadougou and Bobo-Dioulasso. The main steps of diagram of production were dehulling, winnowing, washing, drying, milling, sieving, kneading, cooking, pounding, shaping and fermentation. Before fermentation, crude protein, crude fat, ash, starch and carbohydrates content were respectively 5.43; 3.00; 1.13; 33.37 and 41.81 %. After 72 hours of fermentation only protein content (6.12 %) was increased; starch content was(23.6 %) decreased. pH and titratable acidity were respectively 6.75 and 0.12 before the fermentation and after 72 hours pH (4.49) was decreased and titratable acidity (0.57 g of 100 grams of lactic acid) was increased. Microbiology analyses indicated that the number of lactic acid bacteria, yeasts and moulds increased during the course of fermentation. The number of coliforms was decreased slightly after 72 hours of fermentation.

The aims of this research are: i) to evaluate the prevalence of HHV-8, HBV and HIV among pregnant women, ii) to determine the percentage of these co-infections and iii) to estimate the frequency of the mother-to-child transmission of HIV among HBV and HHV-8 positive mothers. Thus, 379 pregnant women attending ante-natal consultation in Saint Camille Medical Centre were subject to HIV, HHV-8 antibodies and the viral marker Hepatitis B Surface Antigen (HBsAg) detection. We observed 48/379 (12.66%) HIV seropositive subjects. Among them, HIV-1 type infection was predominant (95.83%), only 2/48 (4.17%) subjects had a dual HIV-1 type and HIV-2 type infection, no single HIV-2 type infection was detected. 38/379 (10.02%) subjects were infected by HHV-8 and 30/379 (7.91%) were HBsAg positive. HHV-8 and HIV Co-infections rates were high within HBV positive patients and we had respectively 20.00 and 16.67%. 10.42% HIV positive women were coinfected by HBV while 12.50% were infected by HHV-8. Then, 15.79% subjects HHV-8 positive were co-infected by HBV or HIV. In spite of the PMTCT protocol application, five (10.42%) HIV positive women transmitted the virus to their children. Two HIV positive mothers were co-infected by HHV-8 and one by HBV. Among the 5 HIV infected, one mother (20.0%) was HBV positive and two (40.0%) HHV-8 positive. Although we did not have a large sample which would show large prélalences of the infections, we could put forward that the Co-infection of the HIV with one of these viruses (HBV or HHV-8) could favorite the mother-to-child transmission.

Thirty samples of traditional fermented milk were collected in northern Burkina from Fulani individual household. Microbial analysis was done by standard methods and with API 50 CH identification system. The predominant microflora was lactic acid bacteria, belonging to the genus Lactobacillus (32%), following by Leuconostoc (30%), Lactococcus (20%), Leuconostoc/s-bacterium (10%), Streptococcus (6%) and Enteroccoccus (2%) genus. Yeasts, molds and Enterobacteria were also isolated. Twenty representative lactic acid bacteria strains were identified to species level belonging to species Lactococcus lactis ssp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus confusus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum, Leuconostoc citreum, Leuconostoc lactis.

The water distilled oil obtained from rhizomes of Cochlospermum planchonii Hook.f.ex Planch (Apocynaceae) from Burkina Faso was examined by GC and GC/MS. Cochlospermum planchonii oil presents a particular chemical composition with a high rate of oxygenated components with predominance of ketones and esters (86.4%). The essential oil was tested against twelve strains of bacteria using a broth microdilution method. The results suggest that Cochlospermum planchonii essential oil has significant bactericidal activity.