Effect of Feeding Citrullus lanatus Seed Sausages and Chicken Sausages on the Behavioral, Blood Serum Profile, Inflammatory Cytokines and Oxidative Stress Markers in Albino Rats

Abstract

Considering the increasing global prevalence of metabolic diseases in the world (33.9%) and in Cameroon (27.4%), it is critical to explore the effects of various food items, including sausages, on the risk of developing such conditions. Sausages are a type of processed meat product that are usually made by combining ground or minced meat with a variety of ingredients and stuffed into casings and are consumed widely across the globe. Traditional sausages were usually made from animals (red meat), but there is a growing trend towards plant-based alternatives due to their association with non-communicable diseases. This research aims to investigate the effect of consuming melon seed and chicken sausages on the biochemical parameters of albino rats. Sausages were produced from melon seed and chicken and a commercial meat sausage was bought. Their nutritional and phytochemical contents were evaluated. Twenty-four albino rats were randomly divided into 4 groups of 6 male’s rats per group and fed for 28 days. The Normal group (ND) received normal laboratory chow diet, and the four remaining group receive15% of meat sausage (RMS), melon seed sausage (MSS) and chicken sausage (CS) incorporated in 85 % basal diet respectively. After the experimental period the rats were sacrificed by cervical dislocation where by blood and organs were collected for biochemical analysis; lipid profile, Fasting blood sugar, Serum enzymes, inflammatory cytokines, Oxidative stress parameters. The total phenolic content (6.25µgQE/g) and flavonoids (0.40µg GAE/g) were significantly higher in MSS compared to CS (5.26, 4.20 µgQE/g) and RMS (0.16, 0.10µg GAE/g). The LDL, triglyceride and total cholesterol (2.00, 2.80 and 2.77 respectively) were highest in the groups that received red meat sausage and least in the group that consumed MSS whereas HDL cholesterol was highest in the MSS group. The level of all serum enzymes were highest in the group fed with red meat sausage. The levels of pro- inflammatory cytokines were highest in the RMS group and low in the groups fed with CS and MSS. SOD, GSH, and CAT were higher in the groups fed with CS (0.03 UI/mg, 121 mmol/L, 0.39 UI/mg) and MSS (0.06, 122, 0.99) and least in the RMS (0.023UI/mg, 112 mmol/L, 0.22UI/mg) group while NO (0.12mM/mL) and MDA (1.49µM/L) were greatest in the groups that consumed RMS. MSS and CS showed an improvement in the oxidative status, lipid profile, inflammatory mediators and high nutritional value but MSS had a greater positive effect. These findings have led to the understanding of potential health implications of different sausage options which can help the public informed about dietary choices.