Influence of Moringa (Moringa oleifera) enriched ice creams on rats' brain: Exploring the redox and cholinergic systems

Abstract

The broad application of Moringa oleifera leaves in the treatment of numerous diseases is prevalent globally where it extends to the management of diabetes, hypertension, inflammation, hypercholesterolemia and neurodegenerative diseases. This study provides findings on the role of Moringa oleifera leaves (MO) [MO leaves] formulated ice creams on brain cholinergic enzymes [acetylcholinesterase (AChE) and butyrylcholinesterase (BChE)], antioxidant enzymes, glycemic index and blood lipid profile of rats. Thirty (30) adult male rats acclimatized for 2 weeks were divided into five groups: Group 1 rats received commercial ice cream, Group 2 rats were received plain ice-cream, Group 3, 4 and 5 received 0.5 g, 1.0 g and 2.0 g of MO-formulated ice creams. Rats were fed on normal pellets and exposed to ice creams produced from whipping cream, skimmed milk and Moringa oleifera leaves for 30 consecutive days. Following administration, results from this study revealed that rats that received Moringa formulated ice-creams had reduced brain butyrylcholinesterase (BChE) and acetylcholinesterase (AChE) enzymes activities, glycemic index (GI), total cholesterol (TC), triglycerides (TG) and low-density lipoprotein cholesterol (LDL-C) levels and significantly increased high-density lipoprotein-cholesterol (HDL-C) level in the plasma while revealing elevated brain antioxidant status (Superoxide dismutase (SOD) and Catalase (CAT)) when compared against rats consuming commercial ice creams. Therefore, results from this study attests to the intake of ice creams made from blends of Moringa leaves in the reduction of rats' body weight, glycemic index and lipid profile (TC, TG, LDL-C), inhibition of brain cholinergic enzymes (AChE and BChE) while increasing brain antioxidant enzymes activities (SOD and CAT).

Keywords: Brain antioxidants; Cholinergic enzymes; Glycemic indices; Ice creams; Moringa oleifera.

Graphical abstract

Fig. 1

Picture showing different MO formulated ice-creams produced. Commercial- Commercial ice cream; Plain-50 g whipping cream +35 g skimmed milk; MO [0.5]-49.5 g whipping cream + 35 g skimmed milk + 0.5 g moringa leaves powder; MO [1.0]- 49 g whipping cream + 35 g skimmed milk + 1 g moringa leaves powder; MO [2.0]- 48 g whipping cream + 35 g skimmed milk + 2 g moringa leaves powder.

Fig. 2

Shows the effects of inclusion of different formulated ice-creams on the body weight gain (percentage) of rats. Data are presented as mean value ± standard error of mean (SEM), n = 6. Commercial- Commercial ice cream; Plain-50 g whipping cream +35 g skimmed milk; MO [0.5]-49.5 g whipping cream + 35 g skimmed milk + 0.5 g moringa leaves powder; MO [1.0]- 49 g whipping cream + 35 g skimmed milk + 1 g moringa leaves powder; MO [2.0]- 48 g whipping cream + 35 g skimmed milk + 2 g moringa leaves powder.

Fig. 3

Effect of the ice cream samples on rat glycemic Indices following consumption at different doses of ice -creams. Data are presented as mean value ± standard error of mean (SEM), n = 6. Values are statistically different with α as P < 0.05 versus commercial and values are statistically different with # as P < 0.05 versus plain ice cream respectively. Commercial- Commercial Ice cream; Plain-50 g whipping cream +35 g skimmed milk; MO [0.5]-49.5 g whipping cream + 35 g skimmed milk + 0.5 g moringa leaves powder; MO [1.0]- 49 g whipping cream + 35 g skimmed milk + 1 g moringa leaves powder; MO [2.0]- 48 g whipping cream + 35 g skimmed milk + 2 g moringa leaves powder.

Fig. 4

Effect of the ice cream samples on plasma A) TC, B) TGA, C) HDL and D) LDL level following consumption at different doses of ice -creams. Data are presented as mean value ± standard error of mean (SEM), n = 6. Values are statistically different with α as P < 0.05 versus commercial and values are statistically different with # as P < 0.05 versus plain ice cream respectively. Commercial- Commercial Ice cream; Plain-50 g whipping cream +35 g skimmed milk; MO [0.5]- 49.5 g whipping cream + 35 g skimmed milk + 0.5 g moringa leaves powder; MO [1.0]- 49 g whipping cream + 35 g skimmed milk + 1 g moringa leaves powder; MO [2.0]- 48 g whipping cream + 35 g skimmed milk + 2 g moringa leaves powder; TC- Total cholesterol; TGA- Triglyceride; HDL-high density lipoprotein; LDL-low density lipoprotein.

Fig. 5

Effect of the ice cream samples on rats' brain A) AChE and B) BChE activities following consumption at different doses of ice-creams. Data are presented as mean value ± standard error of mean (SEM), n = 6. Values are statistically different with α as P < 0.05 versus commercial and values are statistically different with # as P < 0.05 versus plain ice cream respectively. Commercial- Commercial Ice cream; Plain-50 g whipping cream +35 g skimmed milk; MO [0.5]-49.5 g whipping cream + 35 g skimmed milk + 0.5 g moringa leaves powder; MO [1.0]- 49 g whipping cream + 35 g skimmed milk + 1 g moringa leaves powder; MO [2.0]- 48 g whipping cream + 35 g skimmed milk + 2 g moringa leaves powder; AChE - Acetylcholinesterase; BChE - Butyrylcholinesterase.

Fig. 6

Effect of the ice cream samples on brain A) SOD, B) CAT activities and C) MDA level following consumption at different doses of ice -creams. Data are presented as mean value ± standard error of mean (SEM), n = 6. Values are statistically different with α as P < 0.05 versus commercial and values are statistically different with # as P < 0.05 versus plain ice cream respectively. Commercial- Commercial Ice cream; Plain-50 g whipping cream +35 g skimmed milk; MO [0.5]-49.5 g whipping cream + 35 g skimmed milk + 0.5 g moringa leaves powder; MO [1.0]- 49 g whipping cream + 35 g skimmed milk + 1 g moringa leaves powder; MO [2.0]- 48 g whipping cream + 35 g skimmed milk + 2 g moringa leaves powder; SOD- Superoxide dismutase; CAT- Catalase; MDA- Malondialdehyde.