| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 653.75 KB | Adobe PDF |
Advisor(s)
Abstract(s)
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.
Description
Keywords
Pedagogical Context
Citation
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
Publisher
Elsevier