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dc.typeArtigo de periódicopt_BR
dc.titleAntiulcerative Properties Of Bovine α-lactalbuminpt_BR
dc.contributor.authorMezzaroba L.F.H.pt_BR
dc.contributor.authorCarvalho J.E.pt_BR
dc.contributor.authorPonezi A.N.pt_BR
dc.contributor.authorAntonio M.A.pt_BR
dc.contributor.authorMonteiro K.M.pt_BR
dc.contributor.authorPossenti A.pt_BR
dc.contributor.authorSgarbieri V.C.pt_BR
unicamp.authorMezzaroba, L.F.H., State University of Campinas (Unicamp), Dept. Foods and Nutrition, Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, SP, Brazilpt_BR
unicamp.authorCarvalho, J.E., State University of Campinas (Unicamp), Dept. Foods and Nutrition, Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, SP, Brazilpt_BR
unicamp.authorPonezi, A.N., State University of Campinas (Unicamp), Dept. Foods and Nutrition, Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, SP, Brazilpt_BR
unicamp.authorAntônio, M.A., State University of Campinas (Unicamp), Dept. Foods and Nutrition, Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, SP, Brazilpt_BR
unicamp.authorMonteiro, K.M., State University of Campinas (Unicamp), Dept. Foods and Nutrition, Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, SP, Brazilpt_BR
unicamp.authorPossenti, A., State University of Campinas (Unicamp), Dept. Foods and Nutrition, Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, SP, Brazilpt_BR
unicamp.authorSgarbieri, V.C., State University of Campinas (Unicamp), Dept. Foods and Nutrition, Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, SP, Brazilpt_BR
dc.description.abstractThe capacity of α-lactalbumin to protect the rat stomach mucosa against ulcerative lesions caused by indomethacin or absolute ethanol was investigated. An α-lactalbumin prepared in the laboratory by anion exchange and molecular exclusion chromatography (Lab.α-La) and a commercial α-lactalbumin (Comm.α-La) were compared with a saline control. Comm.α-La offered 44% protection versus Lab.α-La 12%, in the indomethacin model. For absolute ethanol, no statistical difference was found in the inhibition of the development of ulcerative lesions for the two α-lactalbumins, ranging from 32% to 50%. The content of prostaglandin E2 (PGE2) and mucus increased in the mucosa after α-La intubation, suggesting that the protein protects the mucosa via stimulation of PGE2 and mucus production. Blocking free sulfhydryl groups by in vivo N-ethylmaleimide alkylation caused an increase in mucosal ulcerative lesions, suggesting the importance of sulfhydryl compounds in the gastric mucosa protection. © 2006 Elsevier Ltd. All rights reserved.en
dc.relation.ispartofInternational Dairy Journalpt_BR
dc.identifier.citationInternational Dairy Journal. , v. 16, n. 9, p. 1005 - 1012, 2006.pt_BR
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