Biological Evaluation of Okara in Rats Based on Plasma Lipid Profile and Histology

Aims: This study was conducted to determine the potentials effects of dietary fibre on plasma lipid profile and liver and heart histology of male albino rats fed in high-fat diet and dried okra by-product. Possible using okara is going to eliminate pollution and add economic value to this currently valueless. Okara was provided by Food Technology Institute (Agriculture Research Center, Giza, Egypt).
Place and Duration of Study: Experiment was started at Regional Center for Food and Feed during June 2012 to August 2012.
Methodology: Okara samples were dried and chemically analyzed. Then they were evaluated biologically on rats. The diets contained, the male albino rats grouped into five groups according diets as control group (-ve) received on diet contain no cholesterol (C-1) and free from okara, second one divided as (+ve) control group fed on 1% cholesterol and free okara (C-2), other remaining three (3-5) groups separately on composite diet contain 10%, 20% and 30% okara and 1% cholesterol for each group with remaining normal diet The plasma lipid profile was determined three times after fasting period. By the end of experiment rats organs (liver and heart) were kept to histological investigation.
Results: A significant variance (p<0.05) occurred between diet containing okara diet and negative control and positive control groups in the level of triglyceride throughout the whole experiment. By feeding groups on 20% okara (OK-20) had significantly lower (p<0.05) plasma LDL-C level than the 10 and 30% okara fed groups. The hematological analysis, in the exception of the platelets levels which does not varied significantly amongst diet groups. Focal area of hepatic necrosis associated with leucocytic cells infiltration in the liver of group fed on 10% okara with high fat diet. Examination of histology sections from group 30% okara with high fat diet showed reveal focal myolysis of cardiac myocytes associated with inflammatory cells infiltration.
Conclusion: Okara components might play an interesting role in the prevention of hyperlipidemia and could be used as a natural ingredient or supplement for functional food preparation.