Morpho-functional Changes in Liver due to Long Term Consumption of Instant Noodles in Adult Wistar Rats

Abstract

Introduction: Food is a basic requirement for the survival of living organisms, and is also necessary for growth, development, replacement and repairs of worn-out tissues, as well as energy production for various body functions, among others. Aim: Current study investigated the histo-architectural and biochemical changes in the liver due to prolonged consumption of instant noodles by Wistar rats. Methods: Fifty (50) adult Wistar rats of an average weight of 200 g were procured for the study. Following two weeks of acclimatization, the animals were randomly assigned into five (5) groups (A, B, C, D and E) of ten (10) rats each. Group A received cooked instant noodle (Type A) only; whereas, group B rats were fed with cooked instant noodles with its spice. Group C received Original Research Article Saleh et al.; AJRB, 5(4): 1-9, 2019; Article no.AJRB.53313 2 cooked instant noodles (type B) only. Group D received cooked instant noodles type B with its spice while group E were fed with grower marsh (control). After thirty (30) days of administration of test substances, rats were sacrifice by cervical dislocation and liver tissue obtained for histological technique and bioassay of selected antioxidant enzyme levels [Catalase, Malonyldialdehyde (MDA), Glutathione Peroxidase (GPx) and superoxide Dismutase (SOD)]. Statistical analysis was carried out using the Statistical Package for Social Sciences (SPSS version 21) to evaluate the result obtained. Histological section of liver of the treated animals showed cellular degenerative changes, hypertrophy, hepatic steatosis and mild fibrosis which were sparsely distributed as compared to the control group. Results: Biochemical assay of oxidative stress markers revealed that MDA levels were significantly (p < 0.05) increased in all treated liver groups as compared with the parallel control animals. Concomitantly, the levels of SOD levels were found to be significantly (p < 0.05) decreased in the treated liver groups as compared with the control. Conclusion: Thus, long consumption of instant noodles exert toxic effects by promoting oxidative stress in the liver tissue of adult Wistar rats. Recommendation: Further study aimed at corroborating these findings should be carried out.