Antinociceptive and anti-inflammatory effects of novel dietary protein hydrolysate produced from whey by proteases of Cynara cardunculus

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 invivo. 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 300mgkg-1 bw conveyed a significant result in the writhing test when co- administered with 1 and 3mgkg-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 30mgkg-1 bw. PepC at 1000mgkg-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.