Atividade antiulcerogenica de um concentrado de soro de leite bovino em modelos experimentais com ratos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

Milk whey proteins have been suggested for the prevention and/or treatment of several pathology due to the following actions: immunomodulation, antiviral and antibacterial activity, anticarcinogenic and antiinflamatory activity, stimulation of glutathione synthesis and mucosal citoprotection. The objective of this investigation was to search for the protective effects of a bovine milk whey protein concentrate (WPC) on gastric mucosa by induced models of gastric ulcer using indomethacin, ethanol, immobilization and cold and reserpine as ulcerogenic agents. For indomethacin and ethanol induced ulcer the rats were submited to acute, repetitive and subchronic treatments. For the ulcers induced by stress, immobilization in the cold and resepine, acute and repetitive treatments were applied. Specific mechanism of action was explored by the use of N-ethylmaleimide (NEM) a sulphydryl alkylating agent and buthionine sulfoximine (BSO) an inibitor of gammaglutamylcysteine synthetase, an enzyme indispensable for glutathione synthesis. Both blocking agents were tested for the ethanol induced type of ulcer only. The effectiveness of protection for the WPC was demonstrated for indomethacin and ethanol induced models of gastric ulcers. The utilization of NEM revealed that WPC act as inhibitor of gastric ulcerative lesions (ULI) through active sulphydryl (SH) compounds. On the other hand, the BSO experiment revealed the participation of glutathione in the gastric mucosa ulcerative lesion protection. No significant action of the WPC in the protection of gastric mucosa against immobilization and cold stress and reserpine as was observed these models are involved in the gastric acid secretion. Therefore WPC constitutes important dietetic adjuvant for the prevention or treatment of certain types of stomach ulcers, mainly through a cytoprotection mechanism

ASSUNTO(S)

ulcera gastrica nutrição proteinas soro do leite

ACESSO AO ARTIGO

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