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In vivo Antihyperlipidemic and Antioxidant Effect of Oil Extracted from Sardinella maderensis (Lowe, 1838) on Strain Wistar Rats

Received: 5 January 2024     Accepted: 23 January 2024     Published: 21 February 2024
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Abstract

Cardiovascular diseases (CVD) are one of the leading causes of death and disability, the main cause of which is hyperlipidemia. This work aimed to evaluate the antihyperlipidemic and antioxidant in vivo potential of oil extracted from Sardinella maderensis on rats. The oil was extracted according to the method of Bligh and Dyer and underwent chemical analysis prior to in vivo assays. After studying in vivo the acute toxicity of S. maderensis oil, their antihyperlipidemic was assessed. Twenty-four male Wistar adult rats were randomly divided into four groups of 6 rats each. During a three-week experiment, group 1 was fed with standard laboratory diet (SLD); group 2 received SLD supplemented with boiled egg yolk (5 g/day/rat); group 3 was fed with SLD supplemented with S. maderensis oil (1 g/day/kg of body mass) and group 4 was fed with SLD supplemented with boiled egg yolk and S. maderensis oil. Liver, lung, kidney, adipose tissues and heart were later removed, weighted and analyzed. Some blood biochemical and oxidative stress parameters were also measured. Results showed that S. maderensis oil was siccative, good quality with a lethal dose greater than 5000 mg/Kg of CP and no signs of toxicity were observed. Hyperlipidemic diet increased significantly (p ˂ 0.05) lipid profil, glycemia, uremia, activity of transaminase and γGT, oxidative stress in group 2 compared to other groups. Supplementation with S. maderensis oil significantly (p˂0.05) reduced Lee's index, weight gain and BMI by 8.12%, 26.33% and 19.11% respectively in group 4 compared with group 2. Supplementation with S. maderensis oil decreased significantly (p ˂ 0.05) total-cholesterol, LDL-cholesterol, triglyceride, glycemia, proteinemia and increased levels of HDL-cholesterol in group 4 compared to group 2. Supplementation with S. maderensis oil significantly (p < 0.05) reduced TBARS levels by 54.36% and significantly (p < 0.05) increased GSH levels, SOD, CAT and PON-1 activity by 64.90%, 20.76%, 48.70% and 7.47 respectively in group 4 compared to group 2. This study shows that S. maderensis oil can be used in prevention of hyperlipidemia.

Published in Journal of Food and Nutrition Sciences (Volume 12, Issue 1)
DOI 10.11648/j.jfns.20241201.16
Page(s) 61-71
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Sardinella maderensis, Wistar Rats, Antihyperlipidemia, Oxidative Stress

References
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    Koule, J. C. M., Tuem, R. S., Ngangue, R. J. E. M., Dongmo, F. F. D., Nchoutpouen, M. N., et al. (2024). In vivo Antihyperlipidemic and Antioxidant Effect of Oil Extracted from Sardinella maderensis (Lowe, 1838) on Strain Wistar Rats. Journal of Food and Nutrition Sciences, 12(1), 61-71. https://doi.org/10.11648/j.jfns.20241201.16

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    Koule, J. C. M.; Tuem, R. S.; Ngangue, R. J. E. M.; Dongmo, F. F. D.; Nchoutpouen, M. N., et al. In vivo Antihyperlipidemic and Antioxidant Effect of Oil Extracted from Sardinella maderensis (Lowe, 1838) on Strain Wistar Rats. J. Food Nutr. Sci. 2024, 12(1), 61-71. doi: 10.11648/j.jfns.20241201.16

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    Koule JCM, Tuem RS, Ngangue RJEM, Dongmo FFD, Nchoutpouen MN, et al. In vivo Antihyperlipidemic and Antioxidant Effect of Oil Extracted from Sardinella maderensis (Lowe, 1838) on Strain Wistar Rats. J Food Nutr Sci. 2024;12(1):61-71. doi: 10.11648/j.jfns.20241201.16

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  • @article{10.11648/j.jfns.20241201.16,
      author = {Jules Christophe Manz Koule and Régine Somon Tuem and Roland Jethro Ekwalla Misse Ngangue and Fabrice Fabien Dongho Dongmo and Merlin Ngafon Nchoutpouen and Jean Valery François Nsoga and Mathieu Ndomou and Inocent Gouado},
      title = {In vivo Antihyperlipidemic and Antioxidant Effect of Oil Extracted from Sardinella maderensis (Lowe, 1838) on Strain Wistar Rats},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {12},
      number = {1},
      pages = {61-71},
      doi = {10.11648/j.jfns.20241201.16},
      url = {https://doi.org/10.11648/j.jfns.20241201.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241201.16},
      abstract = {Cardiovascular diseases (CVD) are one of the leading causes of death and disability, the main cause of which is hyperlipidemia. This work aimed to evaluate the antihyperlipidemic and antioxidant in vivo potential of oil extracted from Sardinella maderensis on rats. The oil was extracted according to the method of Bligh and Dyer and underwent chemical analysis prior to in vivo assays. After studying in vivo the acute toxicity of S. maderensis oil, their antihyperlipidemic was assessed. Twenty-four male Wistar adult rats were randomly divided into four groups of 6 rats each. During a three-week experiment, group 1 was fed with standard laboratory diet (SLD); group 2 received SLD supplemented with boiled egg yolk (5 g/day/rat); group 3 was fed with SLD supplemented with S. maderensis oil (1 g/day/kg of body mass) and group 4 was fed with SLD supplemented with boiled egg yolk and S. maderensis oil. Liver, lung, kidney, adipose tissues and heart were later removed, weighted and analyzed. Some blood biochemical and oxidative stress parameters were also measured. Results showed that S. maderensis oil was siccative, good quality with a lethal dose greater than 5000 mg/Kg of CP and no signs of toxicity were observed. Hyperlipidemic diet increased significantly (p ˂ 0.05) lipid profil, glycemia, uremia, activity of transaminase and γGT, oxidative stress in group 2 compared to other groups. Supplementation with S. maderensis oil significantly (p˂0.05) reduced Lee's index, weight gain and BMI by 8.12%, 26.33% and 19.11% respectively in group 4 compared with group 2. Supplementation with S. maderensis oil decreased significantly (p ˂ 0.05) total-cholesterol, LDL-cholesterol, triglyceride, glycemia, proteinemia and increased levels of HDL-cholesterol in group 4 compared to group 2. Supplementation with S. maderensis oil significantly (p S. maderensis oil can be used in prevention of hyperlipidemia.
    },
     year = {2024}
    }
    

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  • TY  - JOUR
    T1  - In vivo Antihyperlipidemic and Antioxidant Effect of Oil Extracted from Sardinella maderensis (Lowe, 1838) on Strain Wistar Rats
    AU  - Jules Christophe Manz Koule
    AU  - Régine Somon Tuem
    AU  - Roland Jethro Ekwalla Misse Ngangue
    AU  - Fabrice Fabien Dongho Dongmo
    AU  - Merlin Ngafon Nchoutpouen
    AU  - Jean Valery François Nsoga
    AU  - Mathieu Ndomou
    AU  - Inocent Gouado
    Y1  - 2024/02/21
    PY  - 2024
    N1  - https://doi.org/10.11648/j.jfns.20241201.16
    DO  - 10.11648/j.jfns.20241201.16
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 61
    EP  - 71
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20241201.16
    AB  - Cardiovascular diseases (CVD) are one of the leading causes of death and disability, the main cause of which is hyperlipidemia. This work aimed to evaluate the antihyperlipidemic and antioxidant in vivo potential of oil extracted from Sardinella maderensis on rats. The oil was extracted according to the method of Bligh and Dyer and underwent chemical analysis prior to in vivo assays. After studying in vivo the acute toxicity of S. maderensis oil, their antihyperlipidemic was assessed. Twenty-four male Wistar adult rats were randomly divided into four groups of 6 rats each. During a three-week experiment, group 1 was fed with standard laboratory diet (SLD); group 2 received SLD supplemented with boiled egg yolk (5 g/day/rat); group 3 was fed with SLD supplemented with S. maderensis oil (1 g/day/kg of body mass) and group 4 was fed with SLD supplemented with boiled egg yolk and S. maderensis oil. Liver, lung, kidney, adipose tissues and heart were later removed, weighted and analyzed. Some blood biochemical and oxidative stress parameters were also measured. Results showed that S. maderensis oil was siccative, good quality with a lethal dose greater than 5000 mg/Kg of CP and no signs of toxicity were observed. Hyperlipidemic diet increased significantly (p ˂ 0.05) lipid profil, glycemia, uremia, activity of transaminase and γGT, oxidative stress in group 2 compared to other groups. Supplementation with S. maderensis oil significantly (p˂0.05) reduced Lee's index, weight gain and BMI by 8.12%, 26.33% and 19.11% respectively in group 4 compared with group 2. Supplementation with S. maderensis oil decreased significantly (p ˂ 0.05) total-cholesterol, LDL-cholesterol, triglyceride, glycemia, proteinemia and increased levels of HDL-cholesterol in group 4 compared to group 2. Supplementation with S. maderensis oil significantly (p S. maderensis oil can be used in prevention of hyperlipidemia.
    
    VL  - 12
    IS  - 1
    ER  - 

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Author Information
  • Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

  • Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

  • Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

  • Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

  • Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

  • Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

  • Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

  • Laboratory of Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

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