DEPARTMENT OF HUMAN ANATOMY
FACULTY OF BASIC MEDICAL
IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE AWARD OF BACHELOR OF SCIENCES (B.Sc) DEGREE IN HUMAN
ANATOMY
ABSTRACT
A number of studies associates high
cholesterol and saturated fat diets to be responsible for increased neutrophil
count of Europeans. Saturated fats have been reported to adversely affect the
cardiovascular system. The histology of the heart and the leucocyte pattern of
albino wistar rats after feeding with African and European diets were studied.
20 apparently healthy wistar rats aged 2-3 weeks weighing 20-50g were used. The
rats were divided into 2 groups of 10 rats each. Group A (African dietary
group) received normal feed daily (high carbohydrate and low saturated fats and
protein) which mimic a typical African diet. Group B (European dietary group)
received a mixture of 10grams of normal feed and 40grams of egg yolk and fried
meat which mimic a European diet. The rats were allowed feed and water for
12weeks. After the 12th week, 5ml of blood was collected into an
ETDA (Ethylenediamine tetraacetic acid) tube using a microheamatocrit capillary
tube by ocular puncture, the rats were sacrificed by cervical dislocation, the
heart was cut and processed histologically.
Blood films was made and stained with Leishman’s stain and the differential
leucocyte count was conducted randomly on 200 leucocyte on each slide under the
microscope. The serum total cholesterol and high density lipoprotein was
determined using spectrophotometric method. The results were expressed as means
± S.D and compared using students T-test. The results show that the total
cholesterol and percentage neutrophil counts significantly increased with a
significant decrease in the percentage lymphocyte count (P≤0.001) in the
European dietary group when compared with the African dietary group.
Histological examination of the heart showed that the European dietary fed rats
had fat deposits within the smooth muscles layers of the aorta. The result of
this study suggests that the European diets (High cholesterol and saturated
fat) increases the total percentage neutrophil count but adversely affects the
cardiovascular system.
TABLE OF CONTENT
Title
page---------------------------------------------------------------------------i
Approval
page---------------------------------------------------------------------ii
Certification------------------------------------------------------------------------iii
Dedication--------------------------------------------------------------------------iv
Acknowledgement----------------------------------------------------------------v
Table
of content-------------------------------------------------------------------vi
List
of table -------------------------------------------------------------------------x
List
of
figures----------------------------------------------------------------------xi
Abstract-----------------------------------------------------------------------------xii
CHAPTER ONE
INTRODUCTION ----------------------------------------------------------------1
1.1 Background of
study---------------------------------------------1
1.2 Statement of
problem--------------------------------------------5
1.3 Aims and
objective------------------------------------------------6
1.4 Significant of
study------------------------------------------------6
1.5 scope of
study------------------------------------------------------8
CHAPTER TWO
LITERATURE REVIEW--------------------------------------------------------10
2.1 Histories
of Low Carbohydrate, High Protein
and Lipid
Diet------------------------------------------------------10
2.2 Bioavailability of
Nutrients--------------------------------------12
2.3 Nutrition-------------------------------------------------------------13
2.3.1 Classes of
Nutrient-----------------------------------------------13
2.3.1.1 Carbohydrates------------------------------------------------------14
2.3.1.1.1 Sources of
Carbohydrates--------------------------------------15
2.3.1.2.2 Functions of Carbohydrate--------------------------------------16
2.3.1.1.3 Biomedical Importance of
Carbohydrate.--------------------17
2.3.1.2 Proteins--------------------------------------------------------------17
2.3.1.2.1 Sources of
Protein-------------------------------------------------19
2.3.1.2.2 Classes of
Protein-------------------------------------------------19
2.3.1.2.3 Biological Functions of
Protein---------------------------------20
2.3.1.3 Lipids------------------------------------------------------------------22
2.3.1.3.1 Sources of
Lipids--------------------------------------------------23
2.3.1.3.2 Functions of
Lipids------------------------------------------------23
2.4 Metabolism of carbohydrate,
protein and lipid-------------24
2.4.1 Carbohydrate metabolism---------------------------------------25
2.4.2 Fat
metabolism----------------------------------------------------28
2.4.3 Protein
metabolism------------------------------------------------30
2.5 Physiology of the white blood
cells----------------------------31
2.5.1 Classification of white blood
cells-----------------------------32
2.5.2 White blood cell
count--------------------------------------------37
2.5.3 Factors that affect white blood
cell counts------------------38
2.5.4 Disorders of the white blood
cell-------------------------------39
2.5.5. Effects
of carbohydrate, protein and
lipids on the
leucocyte--------------------------------------------41
2.6 Physiologicanatomy of the
cardiovascular system--------45
2.6.1 The Heart------------------------------------------------------------46
2.6.2 Border of the
heart------------------------------------------------47
2.6.3 Surface of the
heart-----------------------------------------------47
2.6.4 Chambers of the
heart-------------------------------------------48
2.6.5 Contraction of the
heart------------------------------------------50
2.6.6 Development of the
heart----------------------------------------52
2.6.6.1 Septum formation in the
atrioventricular canal-------------54
2.6.6.2 Septum formation in the
atria-----------------------------------54
2.6.6.3 Septum formation in the
ventricle-----------------------------55
2.7 Histology of the
cardiovascular system----------------------55
2.8 Cardiovascular
diseases and the effects of
high lipid cholesterol diets on the cardiovascular
system
---------------------------------------------------------------61
2.9 Effect
of exercise on cardiovascular diseases ------------64
CHAPTER
THREE
MATERIAL AND METHODS--------------------------------------------------68
3.1 Materials-------------------------------------------------------------68
3.1.1 Materials for food
analysis--------------------------------------68
3.1.2 Materials for histological and
hematological
processes-----------------------------------------------------------68
3.1.3 Chemicals for food
analysis-------------------------------------69
3.1.4 Chemicals for histological and
hematological
analysis--------------------------------------------------------------69
3.2 Experimental Animal----------------------------------------------69
3.3 Experimental
procedure-----------------------------------------70
3.4 Dietary
values------------------------------------------------------70
3.5 Animal
feeding------------------------------------------------------71
3.6 Determination of the
different white blood cell count-----72
3.7 Determination of lipid
profile------------------------------------72
3.7.1 Determination of total
cholesterol-----------------------------72
3.7.2 Determination of high density
lipoprotein--------------------74
3.8 Histological process of the
heart-------------------------------75
3.9 Statistical
analysis-------------------------------------------------77
CHAPTER FOUR
4.0 Result-------------------------------------------------------------------------78
CHAPTER FIVE
5.0 Discussion and
conclusion----------------------------------------------92
5.1 Discussion
------------------------------------------------------------------92
5.2 Conclusion------------------------------------------------------------------95
REFERENCES -------------------------------------------------------------------96
LIST OF TABLES
Table 1: Analysis
of variance using students T test for
the different variables studied in the 2 dietary
groups-------91
LIST OF FIGURES
Fig 1: Control
(African) Dietary rats 1--------------------------------81
Fig 2: Control
(African) Dietary rat 2---------------------------------82
Fig3: Control
(African) Dietary rat 3----------------------------------83
Fig 4: Control
(African) Dietary rat 4----------------------------------84
Fig 5: Control
(African) Dietary rat 5----------------------------------85
Fig 6: European
Dietary rat 1------------------------------------------86
Fig 7: European
Dietary rat 2-------------------------------------------87
Fig 8: European
Dietary rat 3-------------------------------------------88
Fig 9: European
Dietary rat 4-------------------------------------------89
Fig 10: European
Dietary rat 5-------------------------------------------90
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