Defatted Soya Flour Supplementation of Wheat Bread Confers Oxidative, Renal, Hepatic and Cardiovascular Protective Effects in Wistar Rats
Journal Title: International Journal of Biochemistry Research & Review - Year 2016, Vol 10, Issue 1
Abstract
Background: The present study was designed to ascertain the effect of supplementation of bread with defatted soy flour on antioxidant, renal, hepatic and cardiovascular status in Wistar rats. Methods: Hard wheat flour was mixed with high quality defatted soy flour at several ratios: 90:10(w/w), 80:20(w/w), 70:30(w/w), and 60:40 (w/w). The respective ratios of the flour mixtures were mixed with other ingredients and used to bake the wheat-soy bread. The 100% hard wheat flour baked bread was the control. All bread samples were tested for both chemical and sensory characteristics. Forty Wistar rats were randomly given codes and allocated to 5 different groups via tables with random numbers to feed on the 100% wheat breads and soy supplemented bread groups respectively for 28 days and sacrificed using cervical dislocation. Blood was collected through ocular puncture and used for biochemical assays while liver was used for antioxidant assay. Results: There was a significant (p<0.05) increase in the liver levels of antioxidant enzymes: reduced glutathione (GSH),superoxide dismutase (SOD) and catalase (CAT) enzymes in experimental rats liver of wheat-soy bread groups compared to the control group and a significant (p<0.05) reduction in wheat-soy bread groups for lipid peroxidation-malondialdehyde (MAL) compared to non-supplemented group. However, antioxidant enzymes and lipid peroxidation biomarker levels of the wheat-soy bread groups were not significantly (p>0.05) different from one another. There was a significant (p<0.05) reduction in the serum levels of liver enzymes namely: Aspartate Transaminase (AST), Alanine Transaminase (ALT) and Alanine Phosphatase (ALP) as well as serum levels of lipid biomarkers namely: Low Density Lipoproteins (LDL), Cholesterol (CHOL) and Triglycerides (TG) in wheat-soy bread groups as compared to the wheat bread group (control). However, the serum levels of these lipid biomarkers in all the four wheat-soy bread experimental rat groups were not significantly (p>0.05) different from one another. The serum levels of renal function markers (Total Bilirubin, Creatinine and Urea) as well as protein markers (Total Protein and Albumin) were significantly (p<0.05) lower in wheat-soy bread experimental rat groups compared to wheat bread group but were not significantly (p>0.05) different for the wheat-soy supplemented groups. Conclusion: Our findings establish the nutritional and health promoting benefits of soy supplemented bread. In addition, it was also deduced that 10% wheat-soy bread gave the bread the best overall quality acceptability.
Authors and Affiliations
H. K. Okafor, O. A. T. Ebuehi
Keywords
Related Articles
- EP ID EP351136
- DOI 10.9734/IJBCRR/2016/22912
- Views 106
- Downloads 0
Assessment of the Diabetogenic Potential of Atorvastatin and the Effects of Atorvastatin on Body Weight, Haematological Indices, Serum Calcium Level in Female Albino Wistar Rats
Aim: This study was designed to assess the effects of different doses of atorvastatin on fasting blood sugar, body weight, haematological indices, serum calcium and CRP levels in female albino wistar rats. Study Design...
Formulation, Nutritional Evaluation and Consumer Acceptability of High Energy and Protein Dense Complimentary Foods from Millet and Soybeans
This study was designed to formulate complementary foods from millet and soybean blends with the aim to provide high energy and proteineous food for vulnerable populations. Single screw extruder was used for the extrusio...
Phytochemistry and Antimicrobial Activity of Extracts from Medicinal Plant Olea africana and Olea europea
Increase in prevalence of resistant microorganisms especially to synthetic drugs, has necessitated the need to search for new bioactive compounds having natural origin. Thus it was essential to determine the antibacteria...
Biochemical Impacts of Radiation Processing on Grapes and Artichoke Agro Industrial Wastes
Food irradiation is a method of preservation used to extend the shelf life of food products fresh and/or dried, destroy the contaminating harmful pathogens and modify the activity of bioactive compounds present in food m...
Prevalence of the Genetic Mutation CYP2C8*5 in Selected Ethnic Groups in Southern Ghana
Aim: The study determined prevalence of clinically relevant CYP2C8*5 polymorphism in 80 unrelated individuals, from selected ethnic groups in Southern Ghana. Medical history on adverse drug reactions of the subjects and...