Abstract
Globally, fermented foods form an intricate part of the staple diet of people. This study investigated the hypolipidaemic potential of fermented seeds of Parkia biglobosa (African locust bean/iru), a popular condiment by supplementing (20% w/w) in animal feed. Animals (n=5) in six treatment groups received; standard rat diet (control); iru-supplemented feed; standard rat feed with tyloxapol administered at the end of the experimental period (tyloxapol control); iru supplemented feed and triton at the end of the experimental period; standard feed with administration of fluvastatin sodium (40 and 80 mg/kg body weight) accordingly. Hyperlipidaemia was induced and ascertained by single intraperitoneal injection of 250 mg/kg triton WR 1339 (tyloxapol) constituted in normal saline. It was administered after six weeks experimental period to respective groups. The results revealed that addition of the fermented condiment into animals’ feed mitigated increased lipid levels [total cholesterol (TC) and Low-density lipoprotein-cholesterol (LDL-C); triglyceride (TG)] triggered by injection of tyloxapol. On the other hand, iru caused a significant decrease in plasma and liver total cholesterol (TC), triglyceride (TG), LDL-C (p< 0.05) and increased high-density lipoprotein-cholesterol (HDL)-C levels (p< 0.05). The condiment showed a competitive hypotriglyceridaemic and greater hypocholesterolemic activity in the plasma when compared with fluvastatin at both concentrations. The condiment showed reasonable activities for the entire in vitro antioxidant assays done. Histopathologic examination revealed its hepatoprotective capability. Regular consumption of this condiment may represent a good dietary alternative for control of hyperlipidaemia and associated conditions. Key words: Parkia biglobosa, hyperlipidaemia, total cholesterol, high density lipoproteins-cholesterol, low density lipoproteins-cholesterol, triglyceride, fluvastatin, tyloxapol.
Highlights
Fermentation is described as the process of anaerobic or partial anaerobic oxidation of carbohydrate material, during which process; enzymes elaborated by microorganisms break down carbohydrates or carbohy-dratelike materials (Odunfa, 1985)
Diagnostic kits for cholesterol, triglycerides and high-density lipoprotein (HDL) precipitants were purchased from Randox Laboratories (Antrim, United Kingdom)
Radical and nitric oxide scavenging potentials. This suggests that regular intake of this condiment would be of immense health benefit since oxidative processes have been proposed to have a causative and/or contributory role in an increasingly growing number of diseases, including certain types of cancers, neurodegenerative disorders, stroke, diabetes, etc
Summary
Fermentation is described as the process of anaerobic or partial anaerobic oxidation of carbohydrate material, during which process; enzymes elaborated by microorganisms break down carbohydrates or carbohy-dratelike materials (Odunfa, 1985). The deliberate fermentation of foods by man predates written history and is possibly the oldest method of preserving perishable foods. Consumed as far back as 7,000 years ago in Babylon (Battcock and Aza-Ali, 1998). Fermented foods are generally produced using plant or animal ingredients in combination with fungi or bacteria which are either sourced from the environment, or carefully kept in cultures maintained by humans
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