Esther Chioma Ugbo

Benny seasoning is a cooking powder that is commonly used in Africa for improving the taste, aroma and color of food. The potential health risk from the use of Benny seasoning powder remains unclear. Oxidative stress has been implicated in disease onset. Hence in this study, oxidative parameters were assessed in fruit flies (Drosophila melanogaster) exposed to Benny seasoning at various concentrations (Control, 0.025 g/mL, 0.05 g/mL and 0.1g/mL)for seven (7) days. A survival study and climbing assay was conducted and the observations obtained from the study showed that with increasing concentration, mortality rate increased and the climbing activity decreased. After homogenization, specific markers of oxidative stress response (Protein, Superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase(GPx), and malondialdehyde (MDA)) were assessed. The results showed that there was no significant difference (p<0.05) when control was compared with the treatment groups. However there were alterations (increase and decrease) in all of the markers indicating a response to oxidative stress. Some genes involved in neurotoxicity were observed (SPITZ, WINGLESS, EIGER, FOXO HEDGEHOG, KEAP1) after exposure to Benny seasoning. There were significant differences with increasing concentrations in the expression of thesegenes indicative of neurotoxicity. Further studies may be needed to fully assess oxidativeeffect at the genetic level in order to completely understand the oxidative stress responses of Drosophila melanogaster to Benny seasoning powder