OXIDATIVE STRESS RESPONSES IN Drosophila melanogaster FOLLOWING EXPOSURE TO A COMMONLY USED CULINARY SEASONING
EDENE O. A.1 AND ASENUGA E. R
ABSTRACT
Oxidative stress is a primary driver of cellular damage and various chronic pathologies. This study investigates the impact of Lasor seasoning on oxidative stress biomarkers in Drosophila melanogaster. Adult fruit flies (2–3 weeks old) were exposed for seven days to varying concentrations of the seasoning (0.025 g/mL, 0.05 g/mL, and 0.1 g/mL) incorporated into a standard cornmeal-agar diet, with an untreated group serving as a control. Postexposure analysis focused on key oxidative stress markers (superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), reduced glutathione (GSH), malondialdehyde (MDA), hydrogen peroxide (H₂O₂), and nitric oxide (NO)), were analyzed.
The results demonstrated a reduction in SOD and CAT activities, suggesting an impaired antioxidant defense system. The depletion in GSH levels, accompanied by a marked increase in GST activity (p < 0.05) in the group administered 0.1 g/mL of the commonly used culinary seasoning, is indicative of oxidative stress. Increased H₂O₂ and NO levels also point to oxidative stress and possible inflammatory responses. Unexpectedly, MDA levels were lower in the treatment groups compared to the control, suggesting potential non-interference with lipid peroxidation pathways.