Thesis Abstract

Abstract
Oxidative stress is a condition that arises when there is an imbalance between the production of reactive oxygen species (ROS) and the ability of the body to detoxify these reactive intermediates or to repair the resulting damage. In this study, we investigated the oxidative stress status of rats fed on oil bean seed, which is known to contain anti-nutritional factors such as tannins, phytic acid, and protease inhibitors. Thirty male rats were randomly divided into three groups a control group fed a standard diet, a group fed a diet containing 10% oil bean seed, and a group fed a diet containing 20% oil bean seed. After 6 weeks, blood samples were collected for the assessment of oxidative stress markers including malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) activities. The results showed that rats fed on oil bean seed had significantly higher levels of MDA, a marker of lipid peroxidation, compared to the control group. This indicates increased oxidative damage to lipids in the rats consuming oil bean seed. Furthermore, the activities of antioxidant enzymes SOD, CAT, and GPx were significantly decreased in the oil bean seed-fed groups compared to the control group, suggesting a compromised antioxidant defense system. These findings suggest that the consumption of oil bean seed may lead to oxidative stress in rats due to the presence of anti-nutritional factors in the seed. Further studies are needed to elucidate the mechanisms underlying the oxidative stress induced by oil bean seed consumption and to explore potential strategies to mitigate its adverse effects. It is important to consider the impact of dietary components on oxidative stress status as it plays a crucial role in the pathogenesis of various diseases including cardiovascular diseases, cancer, and neurodegenerative disorders. Understanding the relationship between diet and oxidative stress can help in the development of dietary interventions to prevent or alleviate oxidative damage and its associated health consequences.

Thesis Overview

 INTRODUCTION

Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Igbo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth).The natural fermentation of the seed which at present is still done at the house-hold level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).Its production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source.Pentaclethra macrophylla Benth is a large woody plant abundant in the rain forest areas of west and central Africa. It’s origin in Nigeria is believed to be around 1937 (Ladipo, 1984); where it is found in the South Nigeria, (Mbajunwa et al., 1998).―Ugba‖ Pentaclethra macrophylla Benth belongs to the Family Leguminosae and sub-family Microsoideae (Keay, 1989 and NFTA, 1995). Ugba seeds are irregular and oval; they are flat, black and hard pods. It is composed of oil, protein and small amounts of carbohydrate (Obeta, 1982).

1.1 AIM AND OBJECTIVES

(i) To determine the concentration of Malondialdehyde (MDA, which indicates the peroxidation status) and(ii) The activity of Catalase (a marker of antioxidant status) in the serum of rats fed graded doses of African oil bean seed meal