Antiulcerative properties of bovine α-lactalbumin

Mezzaroba, L.F.H.; Carvalho, João Ernesto de; Ponezi, Alexandre Nunes; Antônio, Márcia Aparecida; Monteiro, Karin Maia; Possenti, Ana; Sgarbieri, Valdemiro Carlos

doi:10.1016/j.idairyj.2005.10.027

Cited by 34 publications

(24 citation statements)

References 28 publications

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“…A 10-fold increase of the extract concentration was not sufficient to significantly increase the active role of the whey peptides, or else the maximum activity had already been attained at 30 mg kg À1 bw (i.e., the lowest concentration tested). This realization was not in agreement with the antiulcerative performance reported elsewhere for different doses of WPC and a-La, when ethanol (Matsumoto et al, 2001;Mezzaroba et al, 2006;Rosaneli et al, 2002) or indomethacin (Rosaneli et al, 2004) were employed. However, a similar absence of a dose/effect relationship was reported by Mezzaroba et al (2006) in the case of a-La, using the indomethacin method.…”

Section: Assessment Of Antiulcerogenic Activity Of Whey Protein Hydrocontrasting

confidence: 83%

“…Furthermore, if such hydrolysates contain mainly oligopeptides, they will be less susceptible to upstream denaturation/precipitation caused by pasteurization or sterilization (Adibi, & Morse, 1971;Clemente, 2000). A few studies (Matsumoto, Shimokawa, Ushida, Toida, & Hayasawa, 2001;Mezzaroba et al, 2006;Pacheco et al, 2006;Rosaneli, Bighetti, Antônio, Carvalho, & Sgarbieri, 2002 have indicated that acute or consecutive oral administration of WPC, WPH, whey protein hydrolysate fraction (WPHF) or a-lactalbumin, a-La, can protect the gastric mucosa from damages induced by ethanol, indomethacin or other ulcerogenic agents, via SH compounds (chiefly GSH) that activate endogenous PG synthesis.…”

Section: Introductionmentioning

confidence: 99%

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Antiulcerogenic activity of peptide concentrates obtained from hydrolysis of whey proteins by proteases from Cynara cardunculus

Tavares

Monteiro

Possenti

et al. 2011

International Dairy Journal

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a b s t r a c tPeptide concentrates generated by hydrolysis of whey with aqueous extracts of flowers of Cynara cardunculus were studied for possible protection of the stomach mucosa against ulcerative lesions caused by oral administration of absolute ethanol. Both the whole peptide fraction obtained via hydrolysis of whey protein concentrate (peptide concentrate, PepC) and its fraction below 3 kDa (PepCF) were able to reduce gastric injuries to significant levels (p < 0.05). Single-dose experiments, using 100 mg kg À1 body weight (bw) of either PepCF or PepC, led to 68.5% and 37.4% protection, respectively e which compare well with 93.4% protection by 200 mg kg À1 bw carbenoxolone (a positive control). No dose-response correlation could be demonstrated. Gastric cytoprotection by PepCF appears to depend on sulphydryl-containing moieties, whereas PepC likely protects the gastric mucosa via the prostaglandin cycle and production of nitric oxide.

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Section: Assessment Of Antiulcerogenic Activity Of Whey Protein Hydrocontrasting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Antiulcerogenic activity of peptide concentrates obtained from hydrolysis of whey proteins by proteases from Cynara cardunculus

Tavares

Monteiro

Possenti

et al. 2011

International Dairy Journal

Self Cite

View full text Add to dashboard Cite

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“…α-Lactalbumin may also exert antiulcerative properties. It protects the rat stomach mucosa against ulcerative lesions caused by indomethacin (Mezzaroba et al 2006). …”

Section: α-Lactalbuminmentioning

confidence: 99%

Beneficial health effects of milk and fermented dairy products — Review

2008

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Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive components that facilitate the successful postnatal adaptation of the newborn infant by stimulating cellular growth and digestive maturation, the establishment of symbiotic microflora, and the development of gut-associated lymphoid tissues. The number, the potency, and the importance of bioactive compounds in milk and especially in fermented milk products are probably greater than previously thought. They include certain vitamins, specific proteins, bioactive peptides, oligosaccharides, organic (including fatty) acids. Some of them are normal milk components, others emerge during digestive or fermentation processes. Fermented dairy products and probiotic bacteria decrease the absorption of cholesterol. Whey proteins, medium-chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy food on body fat and body mass. There has been growing evidence of the role that dairy proteins play in the regulation of satiety, food intake and obesity-related metabolic disorders. Milk proteins, peptides, probiotic lactic acid bacteria, calcium and other minerals can significantly reduce blood pressure. Milk fat contains a number of components having functional properties. Sphingolipids and their active metabolites may exert antimicrobial effects either directly or upon digestion.

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“…Avanços recentes nas pesquisas nutricionais e biomédicas têm revelado relações complexas entre nutrição e doença, sugerindo que algumas proteínas alimentícias e seus peptídios poderão ser úteis na desaceleração e/ou diminuição de riscos de um grande número de condições patológicas derivadas da má nutrição, de doenças ou de injúrias de diversas naturezas [4][5][6][7][8][9] .…”

Section: N T R O D U ç ã Ounclassified

Caracterização químico-nutricional de um isolado protéico de soro de leite, um hidrolisado de colágeno bovino e misturas dos dois produtos

Ziegler

Sgarbieri

2009

Rev. Nutr.

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OBJETIVO:Estudar química e nutricionalmente um isolado protéico de soro de leite bovino, um hidrolisado de colágeno bovino e misturas dos dois produtos visando elevado valor nutritivo e funcional. MÉTODOS: Realizaram-se análises da composição centesimal e do perfil de aminoácidos dos dois materiais protéicos, para cálculo da melhor adequação dos aminoácidos essenciais, com base no perfil recomendado pela Organização Mundial de Saúde. Os índices de valor nutritivo para o isolado de soro de leite, o hidrolisado de colágeno e as misturas foram determinados em ratos, a partir de ensaios de crescimento e de balanço de nitrogênio. Os resultados dos parâmetros nutricionais foram submetidos à análise de variância e ao teste de Tukey para a verificação de diferenças entre médias (p<0,05). RESULTADOS: O isolado protéico de soro de leite mostrou-se completo quanto aos aminoácidos essenciais pelo padrão de referência da Organização Mundial de Saúde enquanto que o hidrolisado de colágeno bovino mostrou-se deficiente em todos os aminoácidos essenciais, com agravante de completa ausência de triptofano. A caseína mostrou-se mais eficaz que o isolado de soro e as misturas quanto ao poder de promover crescimento em ratos. Não houve diferença estatística no crescimento dos ratos entre o isolado protéico de soro e a mistura 60% isolado de soro e 40% hidrolisado de colágeno. Nos demais índices de valor protéico a mistura 60% isolado de soro: 40% hidrolisado de colágeno mostrou-se igual ou superior à caseína e ao isolado (100%). CONCLUSÃO: A mistura 60% isolado de soro mais 40% hidrolisado de colágeno bovino apresentou elevado valor nutritivo e alto índice de solubilidade em água, mostrando-se promissora como ingrediente na formulação de alimentos dietéticos para idosos, inclusive pelas propriedades funcionais já descritas para essas proteínas.

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Antiulcerative properties of bovine α-lactalbumin

Cited by 34 publications

References 28 publications

Antiulcerogenic activity of peptide concentrates obtained from hydrolysis of whey proteins by proteases from Cynara cardunculus

Antiulcerogenic activity of peptide concentrates obtained from hydrolysis of whey proteins by proteases from Cynara cardunculus

Beneficial health effects of milk and fermented dairy products — Review

Caracterização químico-nutricional de um isolado protéico de soro de leite, um hidrolisado de colágeno bovino e misturas dos dois produtos

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