The oxidative stress status of rats fed on oil bean seed

Project Abstract

Oil bean seeds, derived from the seeds of the Pentaclethra macrophylla tree, are commonly consumed in some parts of the world. However, there is limited information on the potential effects of oil bean seed consumption on oxidative stress in animals. In this study, we investigated the oxidative stress status of rats fed on oil bean seeds to determine if there are any significant changes in oxidative stress markers. Thirty male Wistar rats were randomly divided into three groups a control group fed a standard diet, a group fed a 10% oil bean seed diet, and a group fed a 20% oil bean seed diet for a period of 6 weeks. At the end of the feeding period, blood samples were collected for the analysis of oxidative stress markers including malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) levels. Our results showed that rats fed on the oil bean seed diets exhibited a significant increase in MDA levels, indicating lipid peroxidation and oxidative damage. In contrast, the activities of antioxidant enzymes such as SOD, CAT, and GPx were significantly decreased in the oil bean seed-fed groups compared to the control group. These findings suggest that consumption of oil bean seeds may lead to an imbalance between oxidative stress and antioxidant defense mechanisms in rats. Furthermore, histopathological examination of the liver tissues revealed signs of cellular damage and inflammation in the oil bean seed-fed groups, supporting the notion that oxidative stress may be playing a role in the observed effects. The alterations in oxidative stress markers and histopathological changes were more pronounced in the group fed the 20% oil bean seed diet compared to the 10% oil bean seed diet group. In conclusion, our study demonstrates that feeding rats with oil bean seeds can induce oxidative stress and disrupt the antioxidant defense system, leading to potential cellular damage and inflammation. Further studies are needed to elucidate the underlying mechanisms and assess the long-term effects of oil bean seed consumption on oxidative stress in animals.

Project Overview

<p> </p><div><p><strong>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><p></p></div><h3></h3><br> <br><p></p>