Effect of dietary supplement from mono-culture fermentation of Moringa oleifera seeds by Rhizopus stolonifer on hematology and markers linked to hypercholesterolemia in rat model.

Majekodunmi R Adedayo,Aline A Boligon,Alhassan Sani,Jacob K Akintunde

doi:10.1002/fsn3.729

Abstract

Mono‐culture fermentation by Rhizopus stolonifer could promote the healthiness of immune systems and cholesterol levels. Hence, we examined the effect of diet from mono‐culture fermentation of Moringa oleifera seeds by R. stolonifer (MCF‐MORS) on hematological parameters and fundamental indicators of hypercholesterolemia in rat. The animals were divided into six groups (n = 6). Group 1 was placed on basal diet. Group II, III, IV and V were placed on a basal diets supplemented with 7.5%, 15%, 22.5% and 30%, respectively, of MCF‐MORS. Group VI was placed on basal diet fed with unfermented M. oleifera seeds (UF‐MOS). The experiment lasted for eight weeks. The results revealed 7.5% MCF‐MORS as better biological method to augment PCV, RBC and Hb count in animal model. Also, 7.5% and/or 15% MCF‐MORS demonstrated highest levels in centrophils, neutrophils and eosinophils, whereas the levels of lymphocytes, basophils and monocytes showed no significant difference. Similarly, 7.5% and 15% MCF‐MORS modulated LDL and HDL, respectively, better than UF‐MOS; but showing no difference in cholesterol level. MCF‐MORS also maintained architectural integrity of villi and splenocytes better than UF‐MOS. We therefore concluded that diet from MCF‐MORS at 7.5% and 15% modulates HDL, LDL, cholesterol and immune system‐related disorders better than UF‐MOS in rat model.

Highlights

Moringa oleifera (MO) is regarded as miracle plant due to its multiple uses
This study examined the effect of diet from mono-culture fermentation of MO seeds by R. stolonifer on hematological parameters and markers linked to hypercholesterolemia in rat model
Experimental diets supplemented with four varied doses (7.5%, 15%, 22.5% and 30%) of mono-culture fermentation of M. oleifera seeds by R. stolonifer (MCF-MORS) for 72 hr were formulated according to a modified method of Yusuf, Bamgbose, Oso, Fafiolu, and Oni (2008) (Table 1)

Summary

| INTRODUCTION

Moringa oleifera (MO) is regarded as miracle plant due to its multiple uses. Virtually, all the parts of the plant are edible and utilized as traditional diets in many countries of the tropics and subtropics (Farooq & Umer, 2007). Another study indicated that co-administration of monoisoamyl dimercaptosuccinic acid (MDA) and MO seeds powder protected arsenic-induced oxidative stress and metals distribution in mice (Mansour et al, 2012) Following these preventive effects of MO seed, recent study proved that fermentation of MO seeds increased the protein content, essential amino acid, and polyunsaturated fatty acid profiles with concomitant reduction in its anti- nutrient compositions (Oluwole, Oluwole, & Oluwaseun, 2013).They advocated that its fermented products should be consumed rather than the germinated and raw M oleifera seeds because of its high contents in essential minerals (Oluwole et al, 2013). This study examined the effect of diet from mono-culture fermentation of MO seeds by R. stolonifer on hematological parameters and markers linked to hypercholesterolemia in rat model

| MATERIALS AND METHODS

| RESULTS AND DISCUSSION

| CONCLUSION

ETHICAL STATEMENTS