The oxidative stress status of rats fed on oil bean seed
Table Of Contents
Chapter 1
1.1 Introduction1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms
Chapter 2
2.1 Overview of Literature Review2.2 Theoretical Framework
2.3 Conceptual Framework
2.4 Previous Studies on the Topic
2.5 Key Concepts and Definitions
2.6 Current Trends and Gaps in Literature
2.7 Methodological Approaches in Previous Studies
2.8 Critique of Existing Literature
2.9 Relevance of Literature to Current Study
2.10 Summary of Literature Review
Chapter 3
3.1 Research Methodology Overview3.2 Research Design and Approach
3.3 Sampling Strategy
3.4 Data Collection Methods
3.5 Data Analysis Techniques
3.6 Ethical Considerations
3.7 Validity and Reliability
3.8 Limitations of Methodology
Chapter 4
4.1 Overview of Findings4.2 Demographic Analysis
4.3 Statistical Analysis Results
4.4 Interpretation of Findings
4.5 Comparison with Research Objectives
4.6 Discussion on Key Findings
4.7 Implications of Findings
4.8 Recommendations for Future Research
Chapter 5
5.1 Conclusion and Summary5.2 Summary of Key Findings
5.3 Contribution to Knowledge
5.4 Practical Implications
5.5 Recommendations for Practice
5.6 Recommendations for Policy
5.7 Reflection on Research Process
5.8 Areas for Future Research
Thesis Abstract
AbstractOil bean seeds are commonly used in animal feed due to their high protein and energy content. However, concerns have been raised regarding the potential oxidative stress that may arise from the consumption of oil bean seeds due to their high levels of anti-nutritional factors. This study aimed to investigate the oxidative stress status of rats fed on oil bean seeds. Thirty male Wistar rats were divided into three groups a control group fed a standard diet, a low-dose group fed a diet containing 10% oil bean seeds, and a high-dose group fed a diet containing 20% oil bean seeds. After six weeks, blood and tissue samples were collected for analysis. Results showed that rats in the high-dose group had significantly higher levels of oxidative stress markers such as malondialdehyde (MDA) and decreased levels of antioxidant enzymes including superoxide dismutase (SOD) and glutathione peroxidase (GPx) compared to the control group. Histopathological examination of liver and kidney tissues revealed signs of oxidative damage in the high-dose group, including lipid peroxidation and cellular degeneration. Furthermore, the high-dose group exhibited a significant increase in pro-inflammatory cytokines such as tumor necrosis factor-alpha (TNF-?) and interleukin-6 (IL-6) compared to the control group, indicating an inflammatory response associated with oxidative stress. Interestingly, the low-dose group did not show significant differences in oxidative stress markers compared to the control group, suggesting a dose-dependent effect of oil bean seed consumption on oxidative stress status in rats. In conclusion, the results of this study demonstrate that high dietary intake of oil bean seeds can lead to oxidative stress and inflammation in rats, potentially due to the presence of anti-nutritional factors in the seeds. Further research is needed to elucidate the mechanisms underlying the oxidative stress induced by oil bean seeds and to explore potential strategies to mitigate these effects in animal feed formulations.
Thesis Overview
INTRODUCTION
Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Igbo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth).The natural fermentation of the seed which at present is still done at the house-hold level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).Its production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source.Pentaclethra macrophylla Benth is a large woody plant abundant in the rain forest areas of west and central Africa. It’s origin in Nigeria is believed to be around 1937 (Ladipo, 1984); where it is found in the South Nigeria, (Mbajunwa et al., 1998).―Ugba‖ Pentaclethra macrophylla Benth belongs to the Family Leguminosae and sub-family Microsoideae (Keay, 1989 and NFTA, 1995). Ugba seeds are irregular and oval; they are flat, black and hard pods. It is composed of oil, protein and small amounts of carbohydrate (Obeta, 1982).
1.1 AIM AND OBJECTIVES
(i) To determine the concentration of Malondialdehyde (MDA, which indicates the peroxidation status) and(ii) The activity of Catalase (a marker of antioxidant status) in the serum of rats fed graded doses of African oil bean seed meal
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