Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/77847
Type: Artigo de periódico
Title: Antinociceptive and anti-inflammatory effects of novel dietary protein hydrolysate produced from whey by proteases of Cynara cardunculus
Author: Tavares, TG
Spindola, H
Longato, G
Pintado, ME
Carvalho, JE
Malcata, FX
Abstract: 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.
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.idairyj.2013.05.010
Date Issue: 2013
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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