Effect of Aloe barbadensis Miller juice on oxidative stress biomarkers in aerobic cells using Artemia franciscana as a model

Abstract

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 in which 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 the addition of vitamin E helps the Artemia franciscana nauplii to overcome/block the juice induced oxidative stress.