DEPARTMENT OF BIOCHEMISTRY

Hypertension and diabetes mellitus are leading global health concerns with increasing prevalence and significant morbidity. The comorbidity of these conditions exacerbates complications, necessitating novel therapeutic interventions. Simarouba glauca, a medicinal plant with reported antihypertensive and antidiabetic properties, was investigated for its potential ameliorative effects on these conditions. This study assessed the comparative effects of hydro-methanol and acetone extracts of Simarouba glauca on gamma-glutamyl transferase (GGT) activity in L- NAME/streptozotocin-induced hypertensive/diabetic male Wistar rats. Fifty-two male Wistar rats were divided into eight groups, including normotensive/non-diabetic controls, hypertensive/diabetic controls, and treatment groups receiving either hydro-methanol or acetone extracts at 50 mg/kg body weight. Hypertension and diabetes were induced using L- NAME (40 mg/kg) and streptozotocin (50 mg/kg), respectively. Plasma and liver GGT activity were measured spectrophotometrically after a 28-day treatment period. The hypertensive/diabetic control group exhibited significantly elevated liver GGT activity (14.282 ± 3.828 U/L) compared to normotensive/non-diabetic controls (4.632 ± 0.00 U/L), indicating hepatic stress. The hydro-methanol extract resulted in a two-fold increase in plasma GGT (4.632 ± 0.00 U/L), while the acetone extract caused a more modest rise (2.6055 ± 0.500
U/L). The acetone extract demonstrated a hepatoprotective effect, reducing liver GGT activity to 11.895 ± 1.799 U/L, whereas the hydro-methanol extract did not significantly ameliorate hepatic
stress.

Dietary cholesterol plays a crucial role in maintaining cardiovascular health. Consuming high
amounts of cholesterol can lead to hyperlipidemia and cardiac dysfunction. This study aims to
investigate the effect of frying of egg yolk with groundnut oil on the lipid profile and histological
changes in the heart of female Wistar rats (Rattus norvigecus). A total of sixteen female Wistar rats were divided into four groups labelled I-IV. Group I was administered soybean, groundnu t oil fried egg yolk, corn, premix, soybean oil, group II was administered synthetic cholesterol, corn, premix, soybean oil, soybean, group III was administered corn, premix, soybean oil, soybean and group IV was administered normal feed (grower mash) for 42 days. The rats had unrestricted access to food and water throughout the study. On the 43 rd day, the animals were sacrificed and biochemical analyses of cholesterol and triglyceride were conducted. And histopathological examination was done on the heart tissue. The results showed that rats fed with formulated diet of groundnut oil fried egg yolk had significant decrease in triglyceride level (259.53±3.05 mg/dL) compared to those fed synthetic cholesterol (307.63±7.74 mg/dL) suggesting that frying egg yolk with groundnut oil may reduce the hypertriglyceridemia effect of egg yolk. While, there was an increase in cholesterol level in the group fed with formulated diet of groundnut oil fried egg yolk 589.19±4.03 mg/dL) when compared to the group fed with synthetic cholesterol (577.09±9.53 mg/dL) suggesting that frying may influence lipid metabolism. The experimental group fed groundnut oil fried egg yolk showed significant histopathological changes such as active congestion and vasodilation, while the group fed with synthetic cholesterol showed mild perivascular mobilization of fibroblasts. However, excessive consumption of dietary cholesterol, regardless of preparation method, remains a risk factor for hyperlipidemia and cardiovascular complications.

The impact of dietary fats on cardiovascular health is of growing concern, particularly in regions where red palm oil is a staple cooking fat. This study investigates the effect of frying an egg with red palm oil on egg cholesterol levels and its influence on the lipid profile and heart histology of Wistar rats. Sixteen female Wistar rats were divided into four dietary groups fried egg with red oil, raw cholesterol, positive control, and negative control. After 42 days, lipid profile analysis on some lipid (total cholesterol and triglyceride) revealed that the fried egg with red oil group had a total cholesterol level of (251.90 ± 2.64 mg/dL), which was significantly lower than the raw cholesterol group (307.63 ± 7.74 mg/dL). Triglyceride levels also varied, with the fried egg group showing (554.19 ± 9.16 mg/dL), compared to (577.09 ± 9.53 mg/dL) in the raw cholesterol group. Histological analysis of the heart tissues showed vascular stenosis and
perivascular infiltration in the fried egg with red oil group, while the raw cholesterol group exhibited mild perivascular fibroblast mobilization. These results indicate that frying eggs in red
palm oil alters lipid metabolism and affects cardiovascular health, potentially modifying cholesterol bioavailability. The study highlights the significance of cooking methods in influencing dietary cholesterol impact and underscores the need for further research on the longterm effects of palm oil consumption on heart health.