蛋壳膜水解物对卡拉胶诱导的大鼠的抗炎作用

Pub Date : 2024-04-01 DOI:10.46542/pe.2024.242.152157
S. Vikasari, E. Sukandar, Tri Suciati, I. Adnyana
{"title":"蛋壳膜水解物对卡拉胶诱导的大鼠的抗炎作用","authors":"S. Vikasari, E. Sukandar, Tri Suciati, I. Adnyana","doi":"10.46542/pe.2024.242.152157","DOIUrl":null,"url":null,"abstract":"Background: Eggshells are one of the most common culinary wastes, yet using eggshell membrane detritus in medical treatments remains largely unexplored.\nObjective: This study aims to assess the anti-inflammatory potential of eggshell membrane hydrolysate.\nMethod: Eggshell membrane hydrolysate was prepared using acid-base hydrolysis. The intraplantar carrageenan-induced inflammation model was used to test the anti-inflammatory effect. The experimental group consisted of a control, comparison (4.5 mg/kg BW diclofenac-Na, 4.5 mg/kg BW hyaluronic acid, and 45 mg/kg BW collagen), and eggshell membrane hydrolysates (9, 22.5, 45 and 90 mg/kg BW). Observations of inflammation, percentage of inflammation, and percentage of inhibition of inflammation were measured every 30 minutes for 180 minutes. Statistical analysis was performed using the t-test and also trendline analysis.\nResult: The findings revealed that collagen and hyaluronic acid demonstrated the ability to suppress inflammation compared to controls (p < 0.05). Compared to the control group, the group that received eggshell membrane hydrolysate at doses of 9, 22.5, 45, and 90 mg/kg BW also exhibited inhibition of inflammation (p < 0.05). Furthermore, increasing the dosage of eggshell membrane hydrolysate correlated with an increase in the percentage of inflammation inhibition in carrageenan-induced rats.\nConclusion: Eggshell membrane hydrolysate has the potential to act as an anti-inflammatory agent.","PeriodicalId":0,"journal":{"name":"","volume":"150 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Anti-inflammatory effects of eggshell membrane hydrolysates on carrageenan-induced rat\",\"authors\":\"S. Vikasari, E. Sukandar, Tri Suciati, I. Adnyana\",\"doi\":\"10.46542/pe.2024.242.152157\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Background: Eggshells are one of the most common culinary wastes, yet using eggshell membrane detritus in medical treatments remains largely unexplored.\\nObjective: This study aims to assess the anti-inflammatory potential of eggshell membrane hydrolysate.\\nMethod: Eggshell membrane hydrolysate was prepared using acid-base hydrolysis. The intraplantar carrageenan-induced inflammation model was used to test the anti-inflammatory effect. The experimental group consisted of a control, comparison (4.5 mg/kg BW diclofenac-Na, 4.5 mg/kg BW hyaluronic acid, and 45 mg/kg BW collagen), and eggshell membrane hydrolysates (9, 22.5, 45 and 90 mg/kg BW). Observations of inflammation, percentage of inflammation, and percentage of inhibition of inflammation were measured every 30 minutes for 180 minutes. Statistical analysis was performed using the t-test and also trendline analysis.\\nResult: The findings revealed that collagen and hyaluronic acid demonstrated the ability to suppress inflammation compared to controls (p < 0.05). Compared to the control group, the group that received eggshell membrane hydrolysate at doses of 9, 22.5, 45, and 90 mg/kg BW also exhibited inhibition of inflammation (p < 0.05). Furthermore, increasing the dosage of eggshell membrane hydrolysate correlated with an increase in the percentage of inflammation inhibition in carrageenan-induced rats.\\nConclusion: Eggshell membrane hydrolysate has the potential to act as an anti-inflammatory agent.\",\"PeriodicalId\":0,\"journal\":{\"name\":\"\",\"volume\":\"150 3\",\"pages\":\"\"},\"PeriodicalIF\":0.0,\"publicationDate\":\"2024-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46542/pe.2024.242.152157\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46542/pe.2024.242.152157","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

背景:蛋壳是最常见的烹饪废弃物之一,但将蛋壳膜碎片用于医学治疗在很大程度上仍未得到探索:本研究旨在评估蛋壳膜水解物的抗炎潜力:方法:采用酸碱水解法制备蛋壳膜水解物。方法:采用酸碱水解法制备蛋壳膜水解物,并采用角叉菜胶诱导的跖内炎模型测试其抗炎效果。实验组包括对照组、对比组(4.5 毫克/千克体重双氯芬那、4.5 毫克/千克体重透明质酸和 45 毫克/千克体重胶原蛋白)和蛋壳膜水解物组(9、22.5、45 和 90 毫克/千克体重)。在 180 分钟内,每隔 30 分钟测量一次炎症观察值、炎症百分比和炎症抑制百分比。统计分析采用 t 检验和趋势线分析:结果:研究结果表明,与对照组相比,胶原蛋白和透明质酸具有抑制炎症的能力(P < 0.05)。与对照组相比,剂量为 9、22.5、45 和 90 mg/kg BW 的蛋壳膜水解物组也表现出了抑制炎症的作用(p < 0.05)。此外,增加蛋壳膜水解物的剂量与角叉菜胶诱导的大鼠炎症抑制百分比的增加相关:结论:蛋壳膜水解物具有抗炎潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
分享
查看原文
Anti-inflammatory effects of eggshell membrane hydrolysates on carrageenan-induced rat
Background: Eggshells are one of the most common culinary wastes, yet using eggshell membrane detritus in medical treatments remains largely unexplored. Objective: This study aims to assess the anti-inflammatory potential of eggshell membrane hydrolysate. Method: Eggshell membrane hydrolysate was prepared using acid-base hydrolysis. The intraplantar carrageenan-induced inflammation model was used to test the anti-inflammatory effect. The experimental group consisted of a control, comparison (4.5 mg/kg BW diclofenac-Na, 4.5 mg/kg BW hyaluronic acid, and 45 mg/kg BW collagen), and eggshell membrane hydrolysates (9, 22.5, 45 and 90 mg/kg BW). Observations of inflammation, percentage of inflammation, and percentage of inhibition of inflammation were measured every 30 minutes for 180 minutes. Statistical analysis was performed using the t-test and also trendline analysis. Result: The findings revealed that collagen and hyaluronic acid demonstrated the ability to suppress inflammation compared to controls (p < 0.05). Compared to the control group, the group that received eggshell membrane hydrolysate at doses of 9, 22.5, 45, and 90 mg/kg BW also exhibited inhibition of inflammation (p < 0.05). Furthermore, increasing the dosage of eggshell membrane hydrolysate correlated with an increase in the percentage of inflammation inhibition in carrageenan-induced rats. Conclusion: Eggshell membrane hydrolysate has the potential to act as an anti-inflammatory agent.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信