(pp.433-448) A. S. Olusegun, A. G Olanrewaju and V. Janos ‘Reduction of the negative effect of Ochratoxin A’, World Sustainable Development Outlook, 2011
Abstract: This experiment was designed in a 4 x 4 factorial experiment using 20 female albino rats fed with contaminated chocolate with average body weight of 180g. Experimental diets consisted of chocolate spiked with 20ug/kg of ochratoxin A with varying levels of A. danielli at concentration of 1000ppm, 1500ppm, 2000ppm and 2500ppm. Ochratoxin A contaminated chocolate without A danielli served as control. The chocolate was melted and administered in amounts of 2.0muKg BW in 2.0ml of solution of 15% v/v ethanol isotonic saline subcutaneously administered at the base of the ear. The animals were kept inside in groups and they were fed a groats mix. Water was available ad libitum. After 10, 15, 20, and 30 days, blood was sampled from the vena cava cranials before feeding in the morning. The actual weights were taken at the start of experiment and the final weight were taken after slaughter.
Formation of free radical oxygen in phagocytes was detected using luminometer. At the expiration of the experiment, all the animals were sacrificed after administration of overdose of anaesthetic followed by bleeding. Lungs changes were examined. The number of oesinophils was determined in bone marrow smears sampled at autopsy. Ochratoxin A levels in the liver, lungs, kidney, and the spleen were also detected. The results indicated changes in body mass development with different levels of ochratoxin A administered. The use of A.danielli did not support weight gain. Ochratoxin A levels in the liver, spleen, kidney, and lungs were below serum levels by a factor of between 5 and 20 which also depended on the ochratoxin A dose and the A.danielli treatments. There was a significant reduction in OTA n all organs of the experimental animals with increase in the administration of A.danielli. A significantly high OTA concentration, however, occurred in the kidney. Since OTA toxicity has been associated with enhanced lipid peroxidation which could lead to cell damage, the use of A.danielli has been able to reduce all the cytotoxic effects on rats fed with chocolate treated with A.danielli than the other experimental animals without the anti-oxidant.
Keywords: Reduction, Ochratoxin A, Rats, Aframomum Danielli, Adlibitum