Traditional Fermented Condiments Modulate Biochemical Indices in High Cholesterol Diet-Fed Rats

Abstract

Hypercholesterolemia is implicated in cardiovascular diseases (CVD) and is identified as a common cause of mortality in this degenerative condition. Hence, CVD management strategy should include control of hypercholesterolemia. This study describes the effect of some legume condiments on biochemical indices in hypercholesterolemia rat model. Adult male Wistar rats were used for this study and hypercholesterolemia was induced by inclusion of 1% cholesterol in the rat feed. The animals were divided into five groups containing six animals each and were fed with diets supplemented with 16% fermented soybean, bambara groundnut and African locust bean. The study lasted for 30 days after which plasma was analyzed for the lipid profile and liver function marker enzymes and the liver tissue analyzed for malondialdehyde (MDA) content. Elevated plasma total cholesterol, triglyceride, LDL-cholesterol, alanine aminotransferase, aspartate transaminase, alkaline phosphatase and MDA content showed significant (p<0.05) reduction in the rats fed with fermented legume condiment-supplemented diets, with a concomitant increase in plasma HDL-cholesterol as compared with the hypercholesterolemia control rats. This study revealed that fermented legume condiment-supplemented diets attenuate hypercholesterolemia and protect the liver of the experimental rats from oxidative damage, with African locust bean condiment displaying the best biological potential.