ABSTRACT
Seasoning cubes, a type of commercially processed food additive, are commonly employed in meal preparation. This study was aimed at evaluating the fecal microflora and hematological profile of Wistar rats fed with seasoning cubes. Seasoning cubes were purchased from Oba market in Benin City, Edo State. Healthy Wistar rats were obtained from the Department of Animal and Environmental Biology, Faculty of Life Sciences, University of Benin and were randomly assigned to either a control group, which received standard rat feed, or a test group, which received rat feed supplemented with seasoning cubes. The rats' weights were recorded for both groups. Hematological parameters, including red blood cell count, white blood cell count, lymphocytes, granulocytes, hemoglobin, hematocrit, mean corpuscular values, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, and platelet count, were analyzed using the Sysmex Hematology Analyzer. Enumeration, isolation, and identification of bacteria were conducted on stool samples of Wistar rats using the pour plate method. Phenotypic virulence factors including as hydrophobicity, hemolysin, gelatinase, lipase, and slime production were also accessed using standard methods. Antibiotic susceptibility profiles of the bacterial isolates were determined using the disc diffusion assay. All rats in the test group exhibited weight gain. Additionally, there was an increase in red blood cell concentration, platelet count, hemoglobin levels, and hematocrit percentage, with a slight reduction in granulocyte count. Bacterial species isolated from stool samples included Lactobacillus, Escherichia coli, Micrococcus varians, Streptococcus spp. and Staphylococcus aureus. The percentage frequency of occurrence of these bacterial isolates ranged from 9.30% (Micrococcus varians) to 48.84% (Streptococcus sp.). Phenotypic virulence factors, such as hydrophobicity, hemolysin, gelatinase, lipase, and slime production were detected in all isolated bacteria, with Micrococcus varians displaying α hemolysis and the remaining bacteria showing β hemolysis. All bacterial isolates in the test group were susceptible to gentamycin, ampiclox, zinnacef, rocephin, and azithromycin, while being resistant to ciprofloxacin and levofloxacin. By elucidating the potential impact of seasoning cubes on host-microbiota interactions, this study contributes to our understanding of the physiological implications of dietary additives and offers insights for future research on food safety and nutritional health
