The Effect of Yaji-Meat-Sauce Consumption on Cerebellar Neurons of White Albino Rats

A.O. Nwaopara ； U. Akpamu ； A.M. Izunya ； G.A. Oaikhena ； O. Okhiai ； L.C. Anyanwu ； B.O. Idonije ； G.P. Oyadonghon

《Current Research Journal of Biological Sciences》 3卷4期 (2011/07) Pp. 308-312

並列摘要

This study on the cerebellum is one in the series of several studies aimed at determining the effects of Yaji on the histology of the brain. Eighteen-week-old white albino rats of an average weight of 170 g were used for this study and they were divided into eight (8) groups (A-H). Group A served as control while groups B-H served as the test groups. For 2 weeks, group A received normal feed only, while groups B-H received feed plus graded levels of Yaji (10, 20, 30, 40, 50, 60, and 70%, respectively) per ration of feed daily. The results showed distortions in the cellular architecture of the cerebellum irrespective of the dosage. The micrographs presented histological signs of purkinge cell degeneration and the clumping of granular cells with cerebellar cavitations. Our findings suggests that Yaji has neurotoxic potentials, which ‘illuminates’ further the rising concern about the safety of Yaji consumption even beyond the shores of Nigeria, as well as re-echo the urgent need to regulate the production and consumption of Yaji.

並列關鍵字

Additives ； cerebellum ； excitotoxicity ； Suya ； Yaji ； spices