Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/14424
Título: Antinociceptive and anti-inflammatory effects of novel dietary protein hydrolysate produced from whey by proteases of Cynara cardunculus
Autor: Tavares, T. G.
Spindola, H.
Longato, G.
Pintado, M. E.
Carvalho, J.E.
Malcata, F. Xavier
Data: 2013
Editora: Elsevier
Citação: TAVARES, T. G… [et al.] - Antinociceptive and anti-inflammatory effects of novel dietary protein hydrolysate produced from whey by proteases of Cynara cardunculus. International Dairy Journal. ISSN 0958-6946. Vol. 32, n.º 2 (2013), p. 156-162
Resumo: Antinociceptive and anti-inflammatory effects of a peptide concentrate mix (PepC) obtained from whey protein, via hydrolysis with cardosins from Cynara cardunculus, was tested in vivo. The antinociceptive effect was assessed using writhing, hot-plate and formalin tests in mice, and the anti-inflammatory effect using the paw oedema test. PepC at 300 mg kg 1 bw conveyed a significant result in the writhing test when co-administered with 1 and 3 mg kg 1 bw indomethacin, similar to administration of higher doses of indomethacin alone. Conversely, no statistically significant differences were observed in the paw oedema test when the same PepC concentration was co-administered with dexamethasone at 3, 10 and 30 mg kg 1 bw. PepC at 1000 mg kg 1 bw did not cause any remarkable outcome in the hot-plate test. PepC appears to possess anti-inflammatory and peripheral antinociceptive activities, so it may be a candidate for nutraceutical ingredient.
Peer review: yes
URI: http://hdl.handle.net/10400.14/14424
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review



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