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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)