Fig. 4: The activity levels of three key enzymes in the Nf-Con, the Nf-apoE−/− and three GSf-apoE−/− groups. | npj Science of Food

Fig. 4: The activity levels of three key enzymes in the Nf-Con, the Nf-apoE−/− and three GSf-apoE−/− groups.

From: Preventive, ameliorative, and therapeutic effects of steamed mature silkworms on metabolic disorders caused by loss of apolipoprotein E

Fig. 4

A The GST activity level of the Nf-apoE−/− group was significantly lower than that of the Nf-Con group and recovered in the 2.0 g GSf-apoE−/− group. B The reduced SOD activity levels in the NfapoE −/− group compared to those in the Nf-Con group were recovered in the 0.4 g and 1.0 g GSfapoE−/− groups. C The reduced activity of AchE in the Nf-apoE−/− group compared to that in the NfCon group was significantly recovered in the three GSf-apoE−/− groups.

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