Nutritional Composition and Antioxidative Potentials of Fermented Fluted Pumpkin Seed (Ogiri) Extract on H&lt;sub&gt;2&lt;/sub&gt;O&lt;sub&gt;2&lt;/sub&gt;-Induced Oxidative Stress in Rats

Peter Ikechukwu Akwukwaegbu,David Christopher Bando,Onyekachi Onyekwere,Jesse Polly Shingu,Agatha Kelechi Ugwu,Kingsley Thompson James,Hannah Nuhu Tubasen,Abuchi Elebo

doi:10.13189/fst.2020.080301

Abstract

Nutritional composition and antioxidative potentials of fermented fluted pumpkin seed (Ogiri) extract on hydrogen peroxide induced oxidative stress in rats were investigated using standard analytical methods. Traditional methods were employed for processing fluted pumpkin seed (Ogiri). A total of 24 albino rats weighing 75-150 g were divided into 4 groups of 6 rats each and kept to acclimatize for 1 week with normal rats feed and water. Oxidative stress was induced with H2O2 intraperitoneally at 200 µM/KgBW of rat on the 27th day for 3 days. Group A received normal rats feed and water only, group B received H2O2, while groups C and D received H2O2 + 100 mg/KgBW and H2O2 + 200 mg/KgBW of seed extract respectively. The proximate analysis revealed substantial percentage of crude fibre (7.06 %), crude lipid (28.84 %), crude protein (10.49 %) and carbohydrate (39.04 %). The energy value was (457.68 kcal/100g). Vitamins B2, B1 and C were predominant while the concentrations of phosphorus, magnesium and calcium occurred most. Flavonoids, alkaloids, total phenol and total carotene antioxidants were detected in the sample. There was a significant decrease (P<0.05) in the enzymatic antioxidant activity (CAT, SOD and GST) and a significant increase (P<0.05) in MDA concentration of H2O2 treated rats when compared to the control. Administration of fermented fluted pumpkin seed extract reversed this effect at the respective doses. In conclusion, fermented fluted pumpkin seed extract has good nutritional qualities and positively modulates antioxidant enzymes against lipid peroxidation and oxidative stress damage.

Highlights

Oxidative stress when expressed in the gene or cells is responsible for a variety of health challenges such as cancer, atherosclerosis, cardiovascular disease and neurological disorders [1]
H2O2 causes cell lysis through production of dangerous hydroxyl radicals that attack the DNA [3] resulting to lipid peroxidation
The moisture content (11.45%) obtained in this study was low when compared to values recorded by [14] for dehulled melon Ogiri seed (44.75%), dehulled soybean Ogiri seed (60.53 %) and dehulled African yam bean Ogiri seed (66.00 %) but higher than values obtained for full fat (3.00 %) and defatted (1.37%) seed flour of Telfairiaoccidentalis [28]

Summary

Introduction

Oxidative stress when expressed in the gene or cells is responsible for a variety of health challenges such as cancer, atherosclerosis, cardiovascular disease and neurological disorders [1]. Reactive oxygen species (ROS) are generated which led to damage to DNA base strand and protein linkage [2]. H2O2 causes cell lysis through production of dangerous hydroxyl radicals that attack the DNA [3] resulting to lipid peroxidation (destruction of membrane lipids). Lipid peroxidation releases toxic products such as malondialdehyde (MDA) and 4-hydroxynonenal which bind with DNA molecules to form adducts that initiated apoptosis and mutagenesis [4]. Inefficient repair of DNA molecules caused cancer cells to grow [5]. It is imperative to discover ways to minimize the dangers of ROS-mediated damage to the DNA

Methods

Discussion

Conclusion