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Table 2 Effect of MEAM on the activities of enzymatic antioxidants in experimental animals

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

Groups SOD CAT GPx GR GST
I 4.43 ± 0.26 17.63 ± 0.91 206.28 ± 14.49 2.64 ± 0.16 4.82 ± 0.24
II 2.51 ± 0.18a* 9.06 ± 0.61a* 138.28 ± 37.39a* 1.39 ± 0.11a* 3.02 ± 0.19a*
III 4.39 ± 0.30b* 17.32 ± 1.15b* 205.74 ± 15.07b* 2.51 ± 0.15b* 4.8 ± 0.38b*
IV 4.41 ± 0.28b* 17.47 ± 1.24b* 204.93 ± 13.40b* 2.62 ± 0.18b* 4.79 ± 0.26b*
V 4.42 ± 0.20c NS 17.58 ± 1.12c NS 205.62 ± 12.67c NS 2.63 ± 0.22c NS 4.81 ± 0.35c NS
  1. Data are expressed as Mean ± SD for six animals in each group. Units: SOD, Units/mg protein (one unit of the SOD activity is the amount of enzyme required to give 50 % inhibition of epinephrine auto oxidation); CAT, μmol of H2O2 consumed/min/mg protein; GSH, nmol/g tissue; GPx, nmol GSH oxidized/min/mg protein; GR, μmol NADPH oxidized/min/mg protein; GST, μmol of 1-chloro-2,4 dinitrobenzene conjugate formed/min/mg protein. Statistical significance: *p < 0.05; NS, not significant. a: Group II (HP-LPS induced) compared with Group I (Control). b: Groups III (MEAM treated)and IV (Sucralfate treated) compared with Group II (HP-LPS induced). c: Group V (Drug control) compared with Group I (Control)