INVESTIGATING THE MODULATORY ROLE OF COMMONLYUSEDFOOD SEASONING[TASTY CUBE CHICKEN FLAVOR]ON SURVIVALRATE AND SELECTED ANTIOXIDANTS IN Drosophilia melanogaster.
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Abstract
Seasoning cubes such as Tasty Cube (Chicken Flavour) are widely consumed in
African households for flavor enhancement. While generally regarded as safe, their
content of monosodium glutamate (MSG), sodium, and preservatives has raised
concerns about potential biochemical effects, particularly oxidative stress. Previous
studies have implicated MSG and sodium-rich additives in the alteration of
antioxidant enzyme activity and lifespan reduction in animal models.The aimof this
study was to investigate the modulatory effects of Tasty Cube on survival rate andselected antioxidant enzymes Sodiundismutase,Catalase and Gluthathione Peroxidase(SOD, CAT, GPx) in Drosophila melanogaster. Adult flies of about 525 in total were divided into four (5) groups;A,B,C,D, and E representing
Control,0.3g,0.15g,0.10g,and 0.05g group and fed diets supplemented with these
concentrations of Tasty Cube alongside a control diet. Survival assays were conductedover a defined period, while biochemical analysis of antioxidant enzyme activities
was carried out using standard spectrophotometric methods.The results showed a mildreduction in survival rate, with flies exposed to higher concentrations of Tasty Cube
exhibiting significantly reduced lifespan compared to controls (p<0.05). Antioxidant
assays revealed that while low to moderate doses caused a mild increase in CATactivity (p<0.05), higher doses significantly suppressed SOD and GPx activities
(p<0.05), indicating oxidative imbalance.In conclusion, Tasty Cube seasoning exerts
measurable toxicological effects in Drosophila melanogaster, characterized by mildlyreduced survival and disruption of antioxidant defense mechanisms. These findings
highlight the potential risks associated with chronic seasoning cube consumption andunderscore the need for public health awareness regarding moderated dietary use.
African households for flavor enhancement. While generally regarded as safe, their
content of monosodium glutamate (MSG), sodium, and preservatives has raised
concerns about potential biochemical effects, particularly oxidative stress. Previous
studies have implicated MSG and sodium-rich additives in the alteration of
antioxidant enzyme activity and lifespan reduction in animal models.The aimof this
study was to investigate the modulatory effects of Tasty Cube on survival rate andselected antioxidant enzymes Sodiundismutase,Catalase and Gluthathione Peroxidase(SOD, CAT, GPx) in Drosophila melanogaster. Adult flies of about 525 in total were divided into four (5) groups;A,B,C,D, and E representing
Control,0.3g,0.15g,0.10g,and 0.05g group and fed diets supplemented with these
concentrations of Tasty Cube alongside a control diet. Survival assays were conductedover a defined period, while biochemical analysis of antioxidant enzyme activities
was carried out using standard spectrophotometric methods.The results showed a mildreduction in survival rate, with flies exposed to higher concentrations of Tasty Cube
exhibiting significantly reduced lifespan compared to controls (p<0.05). Antioxidant
assays revealed that while low to moderate doses caused a mild increase in CATactivity (p<0.05), higher doses significantly suppressed SOD and GPx activities
(p<0.05), indicating oxidative imbalance.In conclusion, Tasty Cube seasoning exerts
measurable toxicological effects in Drosophila melanogaster, characterized by mildlyreduced survival and disruption of antioxidant defense mechanisms. These findings
highlight the potential risks associated with chronic seasoning cube consumption andunderscore the need for public health awareness regarding moderated dietary use.
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