哈萨克族传统发酵乳酪乳清的抗炎作用

A preliminary study on anti-inflammatory effects and mechanisms of Xinjian Kazakh traditional fermented cheese whey

目的:探讨新疆哈萨克族(哈族)传统发酵乳酪乳清的抗炎作用及其抗炎机制。方法:急性抗炎作用以阿司匹林为阳性对照,采用角叉菜胶致小鼠足肿胀模型;慢性抗炎作用以布洛芬为阳性对照,采用棉球植入大鼠腋下致肉芽肿模型。在角叉菜胶致大鼠背部气囊滑膜炎模型,测定灌洗液中白细胞计数灌洗液量及血清中C反应蛋白(CRP)、丙二醛(MDA)含量,观察乳酪乳清的抗炎作用。结果:新疆哈族传统发酵乳酪乳清对角叉菜胶致小鼠足肿胀和棉球致大鼠肉芽肿形成均有显著的抑制作用,乳酪乳清能明显减少角叉菜胶致大鼠背部气囊滑膜炎模型渗出液体量,降低灌洗液中白细胞计数和血清中CRP、MDA含量。结论:乳酪乳清具有显著的抗炎作用,与其抑制炎性因子的渗出、降低CRP含量及消除自由基、抑制脂质过氧化有关。

Objective： To study the anti-inflammatory activity and the anti-inflammatory mechanisms of the fermented cheese whey, a kind of traditional Kazakh medicine. Methods： An acute inflammatory reaction model employing as carrageenan inflammagen to induce mouse ear edema and swelling, and a chronic inflammatory reaction model placing cottons into abdominal cavity of rats to induce granuloma were set up to test anti-inflammatory activity of Xingjian Kazakh traditional fermentation cheese whey. To study the mechanism of anti-inflammatory action of fermentation cheese whey Rat air-pouch acute inflammatory model was used by sc injection of carrageenan. Then determine the amount of WBC （white blood cell） count, and CRP, MDA content of blood serum. Results： Fermented cheese whey showed significant inhibitions of inflammatory activities in all, and fermented cheese whey can reduce the amount of effusions, decrease WBC count, and CRP, MDA content of blood serum. Conclusion： The mechanism of anti-inflammatory action of fermentation cheese whey is related to his reduction of inflammatory agent and CRP and MDA contents .