Artículos de revistas
Antinociceptive and anti-inflammatory effects of novel dietary protein hydrolysate produced from whey by proteases of Cynara cardunculus
Registro en:
International Dairy Journal. Elsevier Sci Ltd, v. 32, n. 2, n. 156, n. 162, 2013.
0958-6946
WOS:000321744300015
10.1016/j.idairyj.2013.05.010
Autor
Tavares, TG
Spindola, H
Longato, G
Pintado, ME
Carvalho, JE
Malcata, FX
Institución
Resumen
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. (C) 2013 Elsevier Ltd. All rights reserved. 32 2 156 162 FCT e via project NEW PROTECTION [PTDC/AGR-ALI/117658/2010] [SFRH/BD/31604/2006] FCT e via project NEW PROTECTION [PTDC/AGR-ALI/117658/2010] [SFRH/BD/31604/2006]