In vitro and bioinfectivity evaluation of Trypanosoma brucei brucei challenged with raw and differently processed Moringa oleifera seeds

Abstract

Raw Moringa oleifera (M.) seeds possess mild antitrypanosomal properties and processing could improve its potency. The in vitro and bio-infectivity of Trypanosoma brucei brucei in raw, boiled and fermented M. seeds was evaluated in a completely randomized design. Motility rates of trypanosomes were observed at contact and intervals of fifteen minutes up to one hour of incubation at the in vitro trial. Tube 1 (control) contained 0.3mL parasitized blood and 0.7mL Ringer’s solution. The 2nd, 3rd and 4th tubes contained 0.3mL parasitized blood + 0.4mL Ringer’s solution + 0.3mL each of 50 mg/mL of raw, boiled and fermented M. seeds respectively. At the bioinfectivity trial, twelve mice approximately 30 days old were randomized into four groups and infected with trypanosomes collected from the tubes in triplicates. Descriptive statistics, ANOVA, DMRT, and line graphs were used for data analysis. Results revealed that at 45^th minute of incubation, motility rates of parasites in tubes with raw and fermented M. seeds were (p<0.01) lower than boiled M. seeds and negative control. At 60^th minute, all tubes containing M. seeds had zero motility of parasites except control. Parasitaemia graph showed flat line all through 30 days observation for mice in group 3 while groups 2 and 4 had fluctuating parasitaemia trend. Group 1 had upward trend till peak parasitaemia. Weights and PCV of mice across groups were insignificant (p>0.05). Pre patency was insignificant across groups while group 3 had (p<0.05) higher survival time. Boiled M. seeds had best inhibitory potentials of trypanosomes.