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Article Information:
The Effect of Yaji-Meat-Sauce Consumption on Cerebellar Neurons of White Albino Rats
A.O. Nwaopara, U. Akpamu, A.M. Izunya, G.A. Oaikhena, O. Okhiai, L.C. Anyanwu, B.O. Idonije and G.P. Oyadonghon
Corresponding Author: Anthony Obioma Nwaopara
Submitted: 2011 January, 15
Accepted: 2011 March, 08
Published: 2011 July, 15 |
Abstract:
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This study on the cerebellum is one in the series of several studies aimed at determining the effects
of Yaji on the histology of the brain. Eighteen-week-old white albino rats of an average weight of 170g were
used for this study and they were divided into eight (8) groups (A-H). Group A served as control while groups
B-H served as the test groups. For 2 weeks, group A received normal feed only, while groups B-H received feed
plus graded levels of Yaji (10, 20, 30, 40, 50, 60, and 70%, respectively) per ration of feed daily. The results
showed distortions in the cellular architecture of the cerebellum irrespective of the dosage. The micrographs
presented histological signs of purkinge cell degeneration and the clumping of granular cells with cerebellar
cavitations. Our findings suggests that Yaji has neurotoxic potentials, which ‘illuminates’ further the rising
concern about the safety of Yaji consumption even beyond the shores of Nigeria, as well as re-echo the urgent
need to regulate the production and consumption of Yaji.
Key words: Additives, cerebellum, excitotoxicity, Suya, Yaji, spices,
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Cite this Reference:
A.O. Nwaopara, U. Akpamu, A.M. Izunya, G.A. Oaikhena, O. Okhiai, L.C. Anyanwu, B.O. Idonije and G.P. Oyadonghon, . The Effect of Yaji-Meat-Sauce Consumption on Cerebellar Neurons of White Albino Rats. Current Research Journal of Biological Sciences, (4): 308-312.
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ISSN (Online): 2041-0778
ISSN (Print): 2041-076X |
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