Attenuation of Cholesterol Gallstone formation by Moringa Oleifera diets in experimental mice.

Cholesterol gallstones (described as the inability of bile to solubilize cholesterol) may develop as a result of many different gastric disorders including diabetes mellitus. Over 300 disease conditions have reportedly been managed with Moringa oleifera. There is dearth of information on the probable activities of M.oleifera whole seed, peptide-rich seed cake and oil in the prevention of cholesterol gallstones, hence the need for this study. 35 Swiss Wistar male mice divided into five groups (n=5) were used in this study. Group 1- normal animals, 2- gallstones alone, 3- gallstone and whole seed diet, 4- gallstones and peptide-rich seed cake diet while 5- gallstones and seed oil diet. Body weights were assessed every other day and animals were sacrificed by the sixth week of experiment. Haematological studies, Lipid profile, Liver and kidney function tests were analysed from blood samples using standard laboratory procedures. Biochemical analysis and Na + -K + -ATPase activities were carried out on Liver tissue homogenate while the gallbladder was processed for histological evaluations. Results were subjected to one-way ANOVA, values expressed as Mean ± SEM and statistically significant at p < 0.05. In this study, it was observed that the group treated with M.oleifera whole seed and peptide-rich seed cake had significant increases in body weight. Elevated blood glucose levels, Liver enzyme activities, Lipid profile anomaly, Lipid peroxidation and Na + -K + -ATPase activities were significantly decreased in groups treated with M. oleifera seed, cake and oil. Significant increases in the total protein, Catalase activity, Superoxide dismutase, Glutathione and Nitric oxide levels were observed in M. oleifera seed and cake treated groups. It can be concluded that M. oleifera whole seed and seed cake attenuated gallstone formation and anomalies probably through reduced Na + -K + -ATPase activity, Lipid profile, blood glucose and increased anti-oxidative mechanisms.