Antioxidant Effects of Bambara Nut (Vigna subterranea) Extract in Improperly Processed Bitter Cassava (Manihot esculenta) Flour Konzo-Induced Male Wistar Rats

Abstract

This study aimed to investigate the antioxidant effects of Bambara nut extract in improperly processed Bitter Cassava flour Konzo-induced Male Wistar rats. Twenty-five (25) Adult Male Wistar rats weighing between 180–200g were randomly divided into five (5) groups. After two weeks of acclimatization, Konzo was induced following improperly processed bitter cassava flour feeding for  three weeks. The rats were subsequently fed as follows for 28 days: Group 1: Control group - fed with water and rat feed; Group 2: Konzo-Induced Group - fed with bitter cassava flour; and Groups 3-5 were fed with different doses of Bambara nut (BN) extract: 100mg/kg, 200mg/kg and 300mg/kg respectively. 24 hours after the last feeding, rats were placed under chloroform anaesthesia and blood samples collected through cardiac puncture for the estimation of serum concentration of oxidative stress markers: Malondialdehyde (MDA), Glutathione reductase (GSH), Catalase (CAT) and Superoxide dismutase (SOD). The results showed that compared to Group 1 rats, Konzo-induced rats exhibited a significant decrease in GSH (p<0.05) and a significant increase in CAT, SOD, and MDA levels (p<0.05). These changes indicate possible oxidative stress in Group 2 rats. The groups 3-5 showed a significant increase in GSH, CAT and SOD levels (p<0.05), and a significant decrease in MDA level (p<0.05) compared to Group 2 rats.  These findings suggest that BN extract has antioxidant effect against oxidative stress induced by Konzo. Conclusively, BN extract decreased MDA and increased GSH, CAT and SOD in a dose dependent manner, resulting in a possible prevention of cell death.