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KMID : 1161420180210060605
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Journal of Medicinal Food
2018 Volume.21 No. 6 p.605 ~ p.611
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Antiulcerative and Antinociceptive Activities of Casein and Whey Proteins
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Carrillo Wilman
Monteiro Karin Maia
Spindola Humberto
Ramos Mercedes
de Carvalho Joao Ernesto
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Abstract
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The aim of this study was to evaluate the antiulcerative and antinociceptive activities of milk proteins using the induced gastric ulcer with ethanol rat model and the acetic acid-induced writhing mouse model. Casein (CN), (100, 300, and 1000?mg kg?1) doses presented antiulcerative activity on a dose-dependent manner with values of 30.8%, 41.4%, and 57.0% of inhibition measured using the ulcerative lesions index (ULI), respectively. Whey protein concentrate (WPC), (100, 300, and 1000?mg kg?1) doses presented antiulcerative activity on a dose-dependent manner with values of 48.9%, 65.5%, and 68.22% of ULI inhibition, respectively. CN, casein hydrolysates (CNH), WPC, and whey protein hydrolysates (WPH), (3, 10, and 30?mg kg?1) doses presented antinociceptive activity using the acetic acid-induced writhing in the mouse model. CN (30?mg kg?1) presented a value of 40% of inhibition writhing, and CNH (30?mg kg?1) presented antinociceptive activity with a value up to 46% of writhing inhibition. WPC (30?mg kg?1) presented a value of 52.50%, and WPH (30?mg kg?1) presented antinociceptive activity with a value up to 88.00% of writhing inhibition. In conclusion, CN and WPC demonstrated in vivo antiulcerative properties and represent a promising alternative to be used as protectors of the gastric mucosa. CNH and WPH demonstrated in vivo antiulcerative properties and represent a promising alternative to be used as natural analgesic.
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KEYWORD
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abdominal writhing, bovine milk, hydrolysates, milk proteins, proteins, ulcers
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