Biofortification of scent leaf (Ocimum gratissimum L.) with selenium enhances antiinflammatory cytokines and humoral response in Wistar rats

Abstract

Background: Dietary selenium (Se) has been shown to influence immunity in both humans and rats. It exerts its health effects via incorporation into selenoproteins involved in both innate and adaptive immunity. It is also involved in the synthesis and activity of the antioxidant enzyme glutathione peroxidase. This study sought to investigate the effect of Se biofortified scent leaves (Ocimum gratissimum L.) on selected immunomodulatory and inflammatory markers in wistar rats. Methodology: Scent leaf plant was cultivated on Se fortified (0-0.1%) soil. Upon maturity, the leaves were harvested and the Se and phenolic contents, as well as in vitro antioxidant properties were determined. Subsequently, dietary inclusions of the Se biofortified scent leaves were fed to rats. The experimental rats consist of control group fed basal diet, rats fed 2.5% and 5.0% dietary inclusions of unfortified scent leaves and rats fed 2.5% and 5.0% dietary inclusions of 0.05% Se-fortified scent leaves. This was carried out for 30 days, after which selected immunomodulatory and inflammatory markers, as well as glutathione peroxidase activity (GPx) were quantified in the serum. Results: The vegetables bioaccumulated Se in the leaves up to 0.93±0.05 mg/100g d.w. The Se biofortified scent leaves exhibited significantly higher in vitro antioxidant properties, total phenol and flavonoid contents quantitatively and qualitatively. In experimental rats, it was observed that the 0.05% Se biofortified scent leaves based-diets significantly increased the levels of the anti- inflammatory cytokines (IL-4 and IL-10). Furthermore, there were significant increase in serum Immunoglobulins G and M in rats fed dietary inclusions of the Se biofortified leaves. Conclusion: The study suggests that Se biofortification at optimum level of 0.05% increased phenolic content in scent leaf and improved rat´s anti-inflammatory and antibodies, hence making the vegetables candidate functional food with potential anti-inflammatory and immune boosting properties.