Abstract
The present study aimed to examine the presence of p53 gene mutations in white albino rats fed on repeated fried palm oil. Eighteen sexually mature male Albino rats were used throughout the experiment. Rats were divided randomly into three groups, 6 animals each, namely; control group (CO) which orally administered by distilled water (NO) group which fed on basal diet containing fresh pure palm oil (FO) group which fed on the basal diet containing repeated fried palm oil with a dose of 150 mL kg-1 diet. At the end of the experiment, liver samples were taken, kept at -80°C for genetic alteration studies. Results shows the presence of fifty eight base-pair substitutions mutations which include a total of twelve base pair substitutions arose at A:T base pairs, fourteen base pair substitutions arose at G:C base pairs, Eighteen base pair substitutions at T: A base pairs, fourteen base pair substitutions arose at C:G base pairs. Of the fifty eight substitutional mutations recorded, there were thirty one silent (same sense) mutations and twenty seven missense mutations which causing the substitution of amino acids.
Highlights
In today’s society with all its modern trappings, repeated frying with vegetable oils is a widely used procedure for food preparation (Bouchon, 2009; Shila et al, 2011)
Assessing p53 status may very well be beneficial in early detection and monitoring of tumor relapse, by detecting mutant p53 DNA
Analysis of p53 status can serve as a tool in the prediction of effective therapeutic regimens, whereas p53 itself, mutant p53, may represent targets for cancer therapy (Rivlin et al, 2011)
Summary
In today’s society with all its modern trappings, repeated frying with vegetable oils is a widely used procedure for food preparation (Bouchon, 2009; Shila et al, 2011). Several studies reported that using vegetable oils in prolonged frying processes may be a principle or strong reason for inducing or forming mutagenic or carcinogenic diets (Hamilton et al, 1997; Coultate, 2009; Gouveia De Souza et al, 2004; Paiva-Martins and Gordon, 2005; Khalil et al, 2009). The non-volatile compounds formed, gradually build up in the oil as it is being repeatedly-used for food frying operations. These non-volatiles, primarily “Polar Compounds” (PC) and to a lesser extent lipid polymers, get absorbed into fried foods and eventually end up in our body system (Wai, 2007). The nutritional consequences of ingesting deep-fried oils include a variety of symptoms ranging from allergic reactions of digestive tract, growth retardation, increase in liver and kidney weights, to other biochemical reactions
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: American Journal of Animal and Veterinary Sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
