Tavares, T. G.Spindola, H.Longato, G.Pintado, M. E.Carvalho, J. E.Malcata, F. X.2014-05-152014-05-152013TAVARES, 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. 156-1620958-6946http://hdl.handle.net/10400.14/14424Antinociceptive 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.engjournal article10.1016/j.idairyj.2013.05.0101879-0143WOS:000321744300015