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The Effect of Ethanol Extract of Dennettia tripetala (Pepper fruit) on Gastric Acid Secretion in Wistar Rats

Bright E, Mfem C, Ugumanim A and Ukpong M

The aim of this experiment was to ascertain the effect of Dennettia tripetala (pepper fruit) on gastric acid secretion in Wistar rats. Twenty one rats weighing 160-180 g were used in this research work. The rats were divided into three groups of seven rats each and designated A, B and C. Group A served as control, whereas groups B and C served as the experimental groups. Dennettia tripetala fruits extract was administered twice daily at high dose of 0.0017 ml/g body weight to group B and low dose of 0.00085 ml/g body weight to group C. The control group received 0.5 ml of normal saline. The administration lasted for 28 days. All the animals were given feed and water freely during this period. At the end of the 28 days the rats were anaesthetized with 25% urethane (0.6 ml/100 g). Gastric acid was collected using Shay technique, in which pyloric ligation is performed in the unconscious rat immediately before the collection of gastric juice. The results obtained showed Basal Acid Output (BAO) levels of 4.35 ± 0.25 mM/L/h, 6.1+0.41 mMol/L/h and 6.75+0.7 mMol/L/h across groups A, B and C respectively. The significant variations in results obtained among control and experimental groups revealed that the effect of the seeds of Dennettia tripetala on gastric acid secretion is dose-dependent, with increasing action observed when consumed at a higher dose.