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

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. Copyright © 2009 John Wiley & Sons, Ltd.