Antinociceptive Effect Of Whey Protein And Its Fractions In Swiss Albino Mice

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dc.contributor.author eliwa, Hesham .A
dc.contributor.author El-Denshary, Ezzedin S.
dc.contributor.author nada, Somaia A.
dc.contributor.author elsherbini, gamal
dc.contributor.author asaaf, naglaa
dc.date.accessioned 2017-09-16T11:45:42Z
dc.date.available 2017-09-16T11:45:42Z
dc.date.issued 2012-12-27
dc.identifier.citation Eliwa, H. A., El-Denshary, E. S., Nada, S. A., Elsherbini, G., & Asaaf, N. (2012). Antinociceptive Effect Of Whey Protein And Its Fractions In Swiss Albino Mice. Intrnational journal of pharmaceutical research and bio- science, 1(6).
dc.identifier.issn 22778713
dc.identifier.uri http://dspace.must.edu.eg/handle/123456789/272
dc.description.abstract Background: Whey is a by-product of cheese production; it is one of the components which separate from milk after curdling, when rennet or an edible acidic substance is added. Whey protein (WP) is typically a mixture of beta (b-lg) (~65%), alpha-lactalbumin (a-la) (~25%), and serum albumin (~8%), which are soluble in their native culture forms and it has the highest biological value of any known protein. Materials and Methods: Comparative studies were performed to assess the efficacy of WP, a-la and b-lg (100, 200 and 300 mg/Kg, Os) in tow animal models: hot plate pain and carrageenan-induced paw inflammation and antioxidant activities in rats. Results: Results revealed that the higher doses of WP, a-la and b-lg caused significant analgesic effect versus paracetamol (50 mg/Kg) especially after 3 hr post treatment (potency: 3.01, 3.21 and 3.45, respectively).Whereas after 4hr., WP and a-la (300 mg/Kg) treatments had similar analgesic effect. While, b- lg (200 and 300 mg/Kg) was the most potent in its analgesic effect when compared with the paracetamol and the other treated groups. In acute anti-inflammatory activity, it was shown that the two doses of b-lg (100 and 200 mg /kg) significantly reduced paw oedema after 30 min (potency versus ketoprofen was: 1.11 and 1.13). While after 4 hr, the higher dose of a-la (300 mg/Kg) had similar effect to that induced by the two doses of b-lg (200 and 300 mg/Kg) treatment. The potency of the two doses (100 and 200 mg/Kg) of WP nearly had similar antiinflammatory effect (time dependent effect). All treatments caused significant antioxidant activity when compared with the control group. The increase in SOD value was dose dependent manner. In which, 300 mg/Kg showed remarkable increase in SOD level with the following rank, a-la > b-lg > WP > ketoprofen (5 mg/Kg) treated groups. These results indicated that b-lg produced powerful analgesic and anti-inflammatory activities than a-la and WP. As well as, a-la possess strong antioxidant activity than b-lg and WP treatments. Conclusion: It suggested that b-lg, a-la and WP could be used safely as natural analgesic and anti-inflammatory drug instead of NSAIDs, which have side effects when used for chronic disorders. en_US
dc.language.iso en en_US
dc.publisher IJPRBS en_US
dc.relation.ispartofseries intrnational journal of pharmaceutical research and bio- science;Volume 1(6)
dc.subject Whey Protein en_US
dc.subject a-Lactalbumin en_US
dc.subject b-Lactoglobulin en_US
dc.subject Oxidative stress en_US
dc.subject Lipid peroxide en_US
dc.title Antinociceptive Effect Of Whey Protein And Its Fractions In Swiss Albino Mice en_US
dc.type Article en_US


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