Induced Histological Features of Hypoxia-Ischaemia in the Brain of Rats Fed with Diet Containing Yaji: The Complex Nigerian Meat Sauce

A. O. Nwaopara ； C. I. P. Anibeze ； F. C. Akpuaka

《Research Journal of Applied Sciences, Engineering and Technology》 2卷1期 (2010/01) Pp. 67-72

並列摘要

Yaji is a complex mixture of groundnut cake powder, additives, spices and salt. The production and consumption of Yaji is not regulated despite the potential health hazards of its numerous active principles. This fact has been the basis for several scientific investigations aimed at determining the effect of Yaji on body organs. The present histological study is intended to determ ine the effects of Yaji consumption on the blood supply of the brain. Eighteen weeks old white albino rats of an average weight of 170g were used for this study. They were divided into eight groups (A-H) of three subgroups each. Subgroup 1, 2 and 3 represents experimental periods of 2 weeks, 4weeks, and 6 weeks respectively. Group A rats served as control and were fed with normal feed (growers mash) only, while Groups B-H served as the test groups and were fed with normal feed plus graded levels of Yaji (B, 10%; C, 20%; D, 30%; E, 40%; F, 50%; G, 60%; and H, 70%). At the end of the respective experimental periods, test group rats were sacrificed in order to harvest the brain tissues for tissue processing. The stained brain tissue micrographs showed vascular changes (fat embolism and thrombosis) and cerebral infarction in the brain of test rats in group B2 (4weeks; 10%), B3 (6weeks; 10%) and F3 (6 weeks; 50%). Our findings suggest that at sustained high dose consumption, Yaji has the capacity to induce cerebrovascular changes with its attendant consequences such as hypoxia-ischaemia and subsequently, brain tissue necrosis.

並列關鍵字

Brain ； cerebral infarction ； fat embolism Suya ； thrombosis and Yaji