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Applied Biological Chemistry

Table 4 Gastric juice volume and pH of experimental mice (n = 10)

From: Preventive effect of Lactobacillus plantarum HFY09 on HCl/ethanol-induced gastric injury in mice

Group

Gastric juice volume (mL)

pH value of gastric acid

Normal

0.143 ± 0.005a

3.700 ± 0.483c

Negative control

0.342 ± 0.061d

1.400 ± 0.882a

Ranitidine

0.175 ± 0.043b

2.600 ± 0.843b

LB

0.310 ± 0.085d

1.444 ± 0.699a

HFY09-H

0.217 ± 0.059bc

2.200 ± 0.541ab

HFY09-L

0.269 ± 0.079 cd

1.500 ± 0.707a

  1. Values presented are the means ± SD. a–e In the same column, values with different letters are significantly different (P < 0.05) according to Duncan’s multiple-range test
  2. Normal = normal mice; Negative control = mice treated with HCl/ethanol (10 mL/kg); Ranitidine = 50 mg/kg per day by gavage; HFY09 = mice treated with HCl/ethanol (15th day) and doses (L, H) of Lactobacillus plantarum HFY09 (108, 109 CFU/kg per day); LB = mice treated with HCl/ethanol (15th day) and Lactobacillus delbrueckii subsp. bulgaricus (109 CFU/kg per day)
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