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Table 1 Effect of MEAM on the levels of acid secretory parameters in gastric juice of experimental rats

From: Aegle marmelos fruit extract attenuates Helicobacter pylori Lipopolysaccharide induced oxidative stress in Sprague Dawley rats

Groups Volume of Gastric Juice pH Free acidity Total acidity Acid Output Pepsin concentration
I 1.45 ± 0.10 4.6 ± 0.28 32.69 ± 1.93 58.73 ± 3.95 85.16 ± 5.74 155.13 ± 10.24
II 3.27 ± 0.27a* 1.92 ± 0.14a* 60.17 ± 4.39a* 91.82 ± 5.22a* 300.25 ± 21.03a* 262.91 ± 17.85a*
III 1.65 ± 0.12b* 4.45 ± 0.35b* 33.26 ± 2.28b* 59.97 ± 3.47b* 98.95 ± 7.27b* 174.36 ± 13.03b*
IV 1.7 ± 0.11b* 4.2 ± 0.27b* 33.9 ± 2.26b* 60.66 ± 4.15b* 103.12 ± 7.59b* 180.88 ± 8.87b*
V 1.4 ± 0.10c NS 4.7 ± 0.34c NS 32.41 ± 2.22c NS 58.11 ± 4.65c NS 81.35 ± 5.45c NS 155.18 ± 10.20c NS
  1. Data are expressed as Mean ± S.D. for six animals in each group. Units: volume of gastric juice (ml 100 g−1 4 h−1); free acidity (mEq L−1100 g−1); total acidity (mEq−1 L 100 g−1); acid output (mEq 100 g−1 4 h−1); pepsin activity (μmol tyrosine liberated mL−1). Statistical significance: *p < 0.05; NS, not significant. a: Group II compared with Group I. b: Groups III and IV compared with Group II. c: Group V compared with Group I