Effect of Aloe barbadensis Miller juice on oxidative stress biomarkers in aerobic cells using Artemia franciscana as a model
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This study reports on the induction of oxidative stress in aerobic cell systems by Aloe barbadensis Miller (Aloe vera) juice using the salt water crustacean Artemia franciscana as a model. A consistent pattern was observed where Artemia franciscana nauplii responded to Aloe vera juice exposure with a decrease in the overall activity of redox related enzymes. Exposure of Artemia franciscana to sub-lethal levels of Aloe vera juice resulted in a decreased activity of thioredoxin reductase, glutathione reductase and glutathione peroxidase by 34% (66 % enzymatic activity), 79% (21 % enzymatic activity) and 90% (10 % enzymatic activity) respectively. Similarly apparent was the trend whereby the co-exposure of the nauplii to vitamin E counteracted this effect. For each of the biomarker enzymes tested, vitamin E co-exposure resulted in enzyme activities closer to the control value (78%, 56% and 32% of control enzymatic activities for thioredoxin reductase, glutathione reductase and glutathione peroxidase activity respectively). These results indicate that exposure to sub-lethal doses of Aloe vera juice induces alterations in the cellular redox status of Artemia franciscana and that vitamin E addition helps the Artemia franciscana nauplii to overcome/block the juice induced oxidative stress.
Copyright 2010 John Wiley & Sons, Ltd. This is the pre-peer reviewed version of the following article: Effect of Aloe barbadensis Miller juice on oxidative stress biomarkers in aerobic cells using Artemia franciscana as a model, Phytotherapy Research Volume 24, Issue 3, 2010, 360-364, which has been published in final form at 10.1002/ptr.2946.
Biochemistry and Cell Biology not elsewhere classified