ISSN: 2577-4360
Authors: Nweze CC, Bamidele T, Yunusa R*, Tseaa W, Manasseh HA, Bisola Adedipe L and William Nebechukwu E
Preservatives both natural and synthetic have been widely used to store food in order to ensure all season availability and safety for human consumption. This study was carried out to evaluate the biochemical effects of natural and synthetic pesticides preserved Vigna subterranea in male albino rats. Thirty six adult male albino weighing between 150 – 200 g were randomly allocated into 6 groups A, B, C, D, E and F (n=6 each). Vigna subterranea were preserved for six months in 5 air tight containers: preserved with neem ash, Pepper, Dichlovors, Aluminium Phosphide and without preservative. The preserved beans were milled into powder and used as dietary supplement for the rats. All the animals freely received animal feed and water. Group A, B, C, D, E and F were fed with animal feed and water only, Vigna subterranea without preservative, neem Ash preserved Vigna subterranea, Pepper preserved Vigna subterranea, Dichlovors preserved Vigna subterranea and Aluminium Phosphide preserved Vigna subterranea respectively. The dietary intervention lasted for 2 months after which the animals were sacrificed. The blood sample of each rat was collected and analyzed using standard methods. The results from the analysis of the liver function across the groups with preservatives showed increase in liver enzymes. The serum AST shows significant increase (p < 0.05) in Group D compared to Group A. ALT significantly (p < 0.05) increased in all the test groups except the group fed with pepper compared to the control which indicates there may be possible injury to the liver. The result showed elevation (p < 0.05) of C-reactive protein in all the test group compared to Group A and significantly (p < 0.05) reduced in the group fed with neem Ash, which may indicate injury and inflammation in the test animals of the other preservatives. In the kidney, the serum urea findings showed significant increase (p<0.05) in all the groups fed with preservatives compared to the Group A and the concentrations of Creatinine increased significantly (p<0.05) in all the groups fed with the preserved V. subterranea compared to the control indicating there may be possible damage to the kidney. A significant decrease (p<0.05) in the antioxidants-CAT, SOD and GPx and increase (p<0.05) in MDA in the group fed with preservatives indicates there may be increase in lipid peroxidation, leading to oxidative stress and cell injury in the test animals. The results of this study suggest that the use of some of these preservatives which could be natural and synthetic may be toxic and could lead to cellular and tissue damage.
Keywords: Aluminium Phosphide; Dichlorvos; Pepper; Ash and Vigna Subterranean
