Antiulcerative and Antinociceptive Activities of Casein and Whey Proteins

作者：Carrillo Wilman^*; Monteiro Karin Maia; Spindola Humberto; Ramos Mercedes; de Carvalho Joao Ernesto

来源：Journal of Medicinal Food, 2018, 21(6): 605-611.

DOI：10.1089/jmf.2017.0090

• abdominal writhing
• bovine milk
• hydrolysates
• milk proteins
• proteins
• ulcers

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 1000mg 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 1000mg 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 30mg kg(-1)) doses presented antinociceptive activity using the acetic acid-induced writhing in the mouse model. CN (30mg kg(-1)) presented a value of 40% of inhibition writhing, and CNH (30mg kg(-1)) presented antinociceptive activity with a value up to 46% of writhing inhibition. WPC (30mg kg(-1)) presented a value of 52.50%, and WPH (30mg 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.

• 出版日期2018-6