The oxidative stress status of rats fed on oil bean seed

Project Abstract

The oxidative stress status of rats fed on oil bean seed was investigated in this study. Oil bean seed is a common leguminous crop consumed in some parts of Africa, known for its high protein and mineral content. However, there have been concerns about its safety due to the presence of anti-nutritional factors such as tannins and phytic acid. This study aimed to evaluate the effects of oil bean seed consumption on oxidative stress in rats. Thirty male Wistar rats were randomly divided into three groups control group (fed normal diet), low-dose group (5% oil bean seed inclusion), and high-dose group (10% oil bean seed inclusion). The rats were fed these diets for 8 weeks, after which blood and tissue samples were collected for analysis. The results showed that rats in the high-dose oil bean seed group had significantly higher levels of oxidative stress markers, such as malondialdehyde (MDA) and protein carbonyl content, compared to the control group. On the other hand, antioxidant enzyme activities, including superoxide dismutase (SOD) and catalase, were significantly reduced in the high-dose group, indicating decreased antioxidant defense mechanisms. Histopathological examination of liver and kidney tissues revealed signs of oxidative damage in the high-dose oil bean seed group, including cellular degeneration and necrosis. These findings suggest that high dietary intake of oil bean seed may lead to oxidative stress and subsequent tissue damage in rats. In conclusion, this study demonstrates that oil bean seed consumption at high doses can induce oxidative stress in rats, potentially due to the presence of anti-nutritional factors in the seed. Further research is needed to elucidate the mechanisms underlying these effects and to assess the safety of oil bean seed consumption in humans. Proper processing methods to reduce anti-nutritional factors should be explored to make oil bean seed a safer dietary option.

Project Overview

<p> </p><p><strong>&nbsp;INTRODUCTION</strong></p><p>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).</p><p><strong>1.1 AIM AND OBJECTIVES</strong></p><p>(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</p> <br><p></p>