Evaluation of antioxidant and hypolipidaemic effects of fermented Parkia biglobosa (Jacq) seeds in tyloxapol-induced hyperlipidaemic rats

• Published in: African Journal of Food Science 2014-05, Vol.8 (5), p.225-232
• Main Authors: Ayo-Lawal, Rachael Aderonke, Osoniyi, Omolaja, Famurewa, Akindele Joshua, Lawal, Olukayode Adeayo
• Format: Article
• Language: English
• Subjects: Parkia biglobosa
• ISSN: 1996-0794; 1996-0794
• DOI: 10.5897/AJFS2013.1124

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.