3.1.1 MATERIALS
FOR FOOD ANALYSIS
1) Beakers
2) cornical flask
3) Petric dish
4) Crucible
5) Hot plate
6) Measuring cylinder
7) Kyedhal setup
8) Fume Cupboard
9) Funnel
10) Digestion bottle
11) Heating Mantle
12) Filter paper
13) Weighing balance
14) Oven
15) Spatula
16) Furnace
3.1.2 MATERIALS
FOR HISTOLOGICAL AND HEMATOLOGICAL PROCESSES
1) Microtome machine
2) Water bath
3) Glass slide
4) Oven
5) Glass staining jar
6) Wooden block
7) Ice block
8) Microscope
9) Round bottom flask
10) Centrifuge model 90
11) Spectrophotometer
12) Test tubes
13) Cuvelte
14) Electronic balance
15) Cholesterol kit
16) High density lipoprotein kit
17) Distilled water
18) Micropipette
3.1.3 CHEMICALS
FOR FOOD ANALYSIS:
1) Petroleum ether
2) Copper Sulphate
3) Sodium Sulphate
4) Concentrated H2SO4
(Sulphuric acid)
5) Sodium Hydroxide (NaoH)
3.1.4 CHEMICALS
FOR HISTOLOGICAL AND
HEMATOLOGICAL ANALYSIS
1 Alcohol
2 Xylene
3 Paraffin wax
4 Haematoxylin
5 Eosin
6 Formol saline
7 1% Acid alcohol
8 Distilled water
9 Leishman’s stain
3.2 EXPERIMENTAL
ANIMAL
20
apparently healthy albino wistar rats were used for the study. The rats were
purchased from the animal house of the University of Nigeria, Nsukka. The
animals were maintained at temperature of 30 degrees to 36 degrees Celsius and
fed with growers mash manufactured by
Grand cereal Ltd, a subsidiary of UAC of Nigeria Plc Jos Plateau and was
purchased at #10 OHAOFIA Street, Abakaliki, Ebonyi state. The rats weighed
20-50g and were acclimatized at the animal house of the College of Health
Science, Ebonyi state University, for a period of 2 weeks.
The animals were randomly assigned
to 2 groups (African dietary group and European dietary group) with 10 animals
in each group. The African dietary group served as the control group while the
European dietary group served as the experimental group. The animals were cared
for in compliance with the applicable guidelines
3.3 EXPERIMENTAL
PROCEDURE
All
the animals in each group were allowed food and water for 12 weeks. The
European group of experimental animals were fed with a compounded feed made
from fried meat and egg yolk. The animals received 50grams of food everyday for
12weeks, blood was collected through ocular puncture after which the animals
were sacrificed using cervical dislocation, the animals were dissected and the
whole heart was cut and fixed for histological analysis.
3.4 DIETARY
VALUES
The
dietary values of the animals feed is made up of approximately the following
Carbohydrate = 82.5%
Protein = 4.2%
Fats = 3.8%
Moisture = 6.5%
Fibre = 1.5%
The
compounded feed to mimic European diet consisted of fried meat and egg yolk;
and their dietary values is made up of approximately the following;
Carbohydrate = 24.83%
Protein = 11.37%
Fats = 42.5%
Fibre = 1.8%
Ash = 2.5%
This
dietary values was analyzed in the food chemistry and microbiology laboratory
of the Department of Food Science and Technology of the Faculty of Agriculture,
Ebonyi State University, Abakaliki.
3.5 ANIMAL
FEEDING
The
animals in each group were fed as follows’
Group1(control)
was fed on normal animals feed which mimic African diet rich in carbohydrate
and low in protein and fats.
Group2(Experimenal
group) was fed on a compounded feed containing 40grams of meat and egg yolk and
10grams of normal feed to mimic European diet.
All the rats were fed 50grams of
their feed every day.
3.6 DETERMINATION
OF THE DIFFERENTIAL WHITE BLOOD CELL COUNT
Blood collection analysis
On
the 12th week, each rat was anaesthetized with chloroform. About
5mls of blood was bled by ocular puncture using microhaematoent capillary tube
into ETDA bottles and labeled. Within 2 hours, blood films was made and stained
with Leishman’s stain and differential leucocyte counts conducted randomly on
200 leucocytes in each slide under the microscope was counted.
3.7 DETERMINATION
OF LIPID PROFILE
The
following lipid profile were determined
3.7.1 DETERMINATION
OF TOTAL CHOLESTEROL.
The
method of Trinder (1969) was used for its determination
Principle: The cholesterol is determined after enzymatic
hydrolyses and oxidation. The indicator quinoneimine is formed from hydrogen
peroxide and 4- animoantipyrine in the presence of phenol and peroxidase.
Cholesterol
ester + H20 cholesterol
esterase cholesterol + fatty acid
Cholesterol
+ O2 cholesterol oxidase
cholestene-3-one + H2O2
2H2O
+ Phenol + 4-aminoantipyrine peroxidase Quinoneimine+ 4H2O.
Procedure:
cholesterol Randox test Kits were used. The kits have the following as the
reagent composition. R1 Reagent (4-aminoantipyrine, Phenol, Peroxidase,
cholesterol esterase, cholesterol oxidase, pipes Buffers) and calculated
standard. Testtubes labeled reagent blank and sample were set up into the test
tubes labeled reagent black, 20.0ul of distilled water and 2000.0ul of reagent
were added, while 20.0ul of sample (plasma) and 2000.0ul of reagent were added to the test tube labeled
sample. The content of each test tubes were mixed differently and incubated for
5 minutes at 370C. the absorbance of the sample (A sample) against
the reagent blank was measured at 546mm using spectrophotometer within
60minutes.
The
cholesterol level was determined using the formular
∆A
sample X concentration of standard
∆A
standard
3.7.2
DETERMINATION OF HIGH DENSITY LIPOPROTEIN
The
method of lope- veriella et al,
(1977) was used in the determination.
Principe: Low density lipoprotein (LDL and VLDL) and
chylomicron fractions are precipitated qualitatively by the addition of
phosphotungstic acid in the presence of magnesium ions. After centrifugation,
the cholesterol concentration in the high density lipoprotein fraction which
remains in the supernatant is determined.
Procedure:
High
density lipoprotein Randox test Kits were used. The kits have the following
reagent composition. R1 (Phosphotungstic acid, magnesium chloride).
Precipitation
Into
a centrifuge tube, 500.0ul of sample and 1000.0ul of precipitant (R1) were
added. These were gently mixed and allowed to sit for 10 minutes at room
temperature. It was then centrifuged at 4000g. the clear supernatant was then
separated within 2 hours and cholesterol content determined by the CHOD-PAP
method.
Cholesterol CHOD-PAP ASSAY.
Test
tube labeled reagent blank and sample were set up in the test tube labeled reagent
blank, 200ul and 2000ul of reagent were added, while 200ul of supernatant and
2000ul of reagent were added to the test tube labeled sample the content of
each test tube were mixed and incubated for 5 minutes at 370C. The
absorbance of the sample (A sample) against the reagent blank at 500nm was
measured within 60minuts.
The
values of the high density lipoprotein cholesterol was determined using the
formulae;
∆A
sample X concentration of standard
∆A
standard
3.8 HISTOLOGICAL
PROCESS OF THE HEART
The
whole heart was cut and fixed. Thin sections of the aorta were cut at 5um and
stained using H and E staining method
The following steps were taken for
tissues processing;
Fixation: The tissue were fixed in 10% fromol saline for one
week.
Dehydration: Was carried out through ascending grades of alcohol
(50%, 70%, 90%, and absolute alcohol) for 45 minutes respectively.
Clearing: This was done in three changes of xylene for 45
minutes each.
Impregnation: This was done in a hot oven in three changes of
paraffin wax for 30 minutes each
Embedding: The impregnated tissues were embedded using embedding
mould and allowed to solidify.
Trimming: The paraffin block was trimmed with blunt microtome
knife and sticked on the wooden block for microtomy
Staining: This was carried out using a cleanslide, staining jar
and the following procedures were undertaken.
A) Paraffin
sections were dewaxed through 2 changes of xylene each for 3minutes.
B) Sections
were rehydrated through descending grades of alcohol in 2 changes for 1 minute
each.
C: Sections were rinsed in running tapwater
for 5 seconds
D) Section were stained with hermotoxylin
for 15mins
E) Sections were rinsed in tap water for 5
seconds.
F) Sections
were differentiated in 1 mile of acid alcohol for 1 second.
G) Sections were blued in running tap water
for 10 minutes
H) Sections were counterstained with eosion
for 5 minutes
I) sections were rinsed in water for 2
times
J) Sections were dehydrated by passing
through 90% alcohol for 15 seconds and absolute alcohol for 15 seconds.
K) Sections were transferred to xylene
L) sections were mounted in DPX and covered
with coverslips.
M) Dried in the Oven.
Result
Nuclei – BLUE
Cytoplasm -
pink red
3.9 STATISTICAL
ANALYSIS
The
results of the present study were expressed as mean±SD, statistical analysis
for significant differences between control group and European dietary group
was done using student T test (P≤0.001).
4.0 RESULT
The
results demonstrates a significant change/difference in the histology of the
heart of the wistar rats fed on European diet compared to the rats fed on the
African (control) dietary group. These significant difference in the histology
of the heart of rats in the European dietary fed group and African dietary fed
group are shown in fig 1 to 10
From
fig 1 to 5, The result of the photomicrograph of the African (control) dietary
fed rats revealed a central aorta surrounded by the smooth muscles of the
layers of the aorta with the surrounding cardiac muscles.
In
fig 6: The rats fed with European diet showed hypertrophy of the smooth muscles
of the layers of the aorta (tunica intima, tunica media and tunica adventitia)
while the lumen increased in volume compared with the control African dietary
fed rat.
The Photomicrograph of the European dietary fed rat in
fig 7 shows a significant deposition of fat on the smooth muscles of the layers
of the aorta compared with photomicrograph of the African dietary fed rats
In
fig 8 rat fed with the European diet, shows a significant focal area of fat
deposition on the smooth muscles of the layers of the aorta compared with the
control African dietary fed rats.
Figure
9: also revealed an extensive deposition of fat within the smooth muscles of
the layers of the aorta of the rat fed with European diet compared with the
control African dietary fed rats after a feeding period of 12 weeks.
In
the rat fed with the European diet, the result of the photomicrography also
demonstrates hypertrophy of the smooth muscles of the layers of the aorta as
shown in fig 10.
The rats fed in the European dietary group also had a
significantly higher percentage neutrophil count and low percentage leucocyte
count when compared with the rats fed on African (control) dietary group after
a 12 week feeding period) as shown in the table 1.
The plasma total cholesterol level
of the European dietary group significantly increased when compared with
control (African) dietary group after a 12 week feeding period as shown in
table1. On the contrary, there was no significant difference in the high
density lipoprotein (HDL) level between the European dietary group and the
African (Control) dietary group after a 12 week feeding period as shown in the
table 1.
DISCUSSION
Several studies have shown that the main difference
between traditional African diet and European diet is the absence of high level
of cholesterol and saturated fatty acids in the African diets (Green et al, 1978, Fredickson, 1974). Various
studies have also indicated that high serum level of cholesterol is positively
correlated to atherosclerosis and increased risk of coronary heart disease
(Nwanjo et al, 2007, Meijer et al, 1996).
Egg and meat are one of the most
concentrated source of cholesterol in the diet. Eggs provide approximately 35%
while meat provide 44.6% of the dietary cholesterol in the diet according to
Densie Webb, 2011. Research has also shown that for each 1% rise in serum total
cholesterol, the risks of coronary heart disease increases by about 2%. It also
showed that subjects with the highest cholesterol intake experienced a 38%
increase risk of coronary heart disease compared with those in the lowest
intake group (Shekelle et al, 1989).
The present study demonstrates a
significant increase in the percentage neutrophil count of the European dietary
fed rats after a 12 weeks period (P≤0.001) compared with the control African
dietary group. The percentage lymphocyte counts of the control African dietary
group increased significantly after the 12 weeks feeding period (P≤0.001). The
weight in grams of the wistar rats fed in European dietary group also increased
significantly compared to those on the control African dietary group. These
agreed with the work of Oji, et al, 2011
that reported a significantly higher percentage neutrophil count and a lower
percentage lymphocyte count of rats fed on high saturated fat, high protein and
low carbohydrate (European diet) when compared with the control African dietary
group fed on high carbohydrate, low saturated fat and protein diets. This also
agreed with the work of Ezeilo, 1972 which reported that neutropenia in
Africans is dietary in origin and if the diets of Africans changes to European
type (high saturated fatty acid and protein), the frequency of neutropenia will
drop noticeably and if Africans had European diets form infancy, Neutropenia
would probably disappear. Meijer et al,
1996 also reported that elevated (high) dietary cholesterol increases blood
total leucocyte (Higher neutrophil counts).
The present study also demonstrates
significant increase in the total cholesterol level in the European dietary fed
group as compared with the control African dietary fed group. This agrees with
the work of Oji et al, 2011 that
reported a significantly higher total cholesterol, low density lipoprotein and
triglyceride of the rats fed on high saturated fat, high protein and low carbohydrate
(European diet) when compared with the control African dietary group fed on
high carbohydrate, low saturated fats and protein diets.
There was NO significant difference
in the high density lipoprotein (HDL) level between the European dietary fed
group and the African control dietary fed group of the albino wistar rats. This
agrees with the works of Abdelhalim et al,
1994 who reported that the high density lipoprotein was not significantly
different after feeding rabbits with cholesterol for 15 weeks compared with the
control group.
As observed in the histological
slide, there are hypertrophy of the smooth muscles of the layers of the aorta,
focal areas of fat deposition, extensive fat deposition on the smooth muscles
of the aorta. This agrees with the work of Meijer et al, 1996 that hypothesized that high blood cholesterol
influences cardiovascular diseases. The
low HDL levels are associated with an elevated blood viscosity and this
rheological abnormality contributes to cardiovascular risks (Thomas et al, 1999). It has also been reported
that serum hypercholesterolemia accelerates atherogenesis and contributes to
symptomatic atherosclerosis by increasing blood viscosity and disturbing the
mechanical fragility of atherosclerotic plaque making them vulnerable to
rupture and thrombosis (Gregory, 1999).
CONCLUSION
AND RECOMMENDATION
The results of the present study
suggest that the European diets (high cholesterol and saturated fat) increases
percentage neutrophil count compared to African diets which have been reported
to be responsible for Neutropenia in Africans.
The elevated total cholesterol may
be associated with the pathophysiology of the atherosclerotic process in the
European dietary group which is a predisposing factor for cardiovascular
diseases.
Therefore, there is need to moderate
the intake of dietary cholesterol and yet maintain high neutrophil count to
avoid the risk of cardiovascular diseases. There is also need to maintain an
active lifestyle by engaging in exercises in other to expend high amount of
energy and reduce blood cholesterol level.
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