Acute pancreatitis (AP) is an inflammatory disease that causes severe tissue damage. Ghee butter from bovine colostrum (GBBC) is a clarified butter produced by heating milk fat to 40 °C and ...separating the precipitating protein. As colostrum mainly contains fatty acids (FAs), immunoglobulins, maternal immune cells, and cytokines, we hypothesized that it may exert anti-inflammatory effects. We investigated the effects of GBBC on experimental AP in mice. Two intraperitoneal (ip) injections of L-arginine (8%) were given 1 h apart to generate the AP murine model. After 12 h from the first L-arginine injection, mice were divided into the following experimental groups: AP mice treated with GBBC (oral gavage (po) every 12 h) and non-treated AP mice (po vehicle every 12 h). Control animals received vehicle only. At 72 h, mice were euthanized. Histopathological examination along with myeloperoxidase (MPO) and amylase/lipase activity assays were performed. In a separate set of experiments, FFAR1 and FFAR4 antagonists were used to verify the involvement of respective receptors. Administration of GBBC decreased MPO activity in the pancreas and lungs along with the microscopical severity of AP in mice. Moreover, treatment with GBBC normalized pancreatic enzyme activity. FFAR1 and FFAR4 antagonists tended to reverse the anti-inflammatory effect of GBBC in mouse AP. Our results suggest that GBBC displays anti-inflammatory effects in the mouse model of AP, with the putative involvement of FFARs. This is the first study to show the anti-inflammatory potential of a nutritional supplement derived from GBBC.
The antioxidant activities of vidarikand (
Pueraria tuberosa
), shatavari (
Asparagus racemosus
) and ashwagandha (
Withania somnifera
) extracts (aqueous and ethanolic) were evaluated and compared ...with BHA using β-carotene bleaching assay, DPPH assay and Rancimat method. Phenolic contents of ethanolic extracts of herbs were high compared to their aqueous extracts. The ethanolic extracts showed more antioxidant activity (β-carotene–linoleic acid model system) than their aqueous counterparts. In DPPH system also, ethanolic extracts were superior to that of aqueous extracts. The ethanolic extracts of the herbs were more effective in preventing the development of the peroxide value and conjugated diene in ghee compared to their aqueous extracts. Ethanolic extracts of herbs showed the higher induction period as compared to their aqueous counter parts in the Rancimat. Antioxidant activity of the herbs decreased in the order vidarikand > ashwagandha > shatavari. Thus, the ethanolic extract of vidarikand was having the maximum antioxidant activity among all the herbs.
The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tert‐butyl hydroquinone) antioxidants, ...in ghee using accelerated oxidation tests. Its aqueous and ethanolic extracts significantly retarded deterioration of ghee relative to the control (without addition of synthetic or natural herb extract), as observed in peroxide value (8.3, 13.2 and 25.8 mmolO2/g fat respectively), conjugated diene% (1.30, 1.44 and 1.78, respectively), radical‐scavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3 h respectively) after 21 days. However, these were less effective than the natural and synthetic antioxidants. The ethanolic extract of shatavari, having polyphenol content of 24.99 ± 0.74 mg gallic acid equivalent/g, exhibited some antioxidative and radical‐scavenging activities.
Addition of methanol pre-extract of dehusked ragi powder (DRP) at the rate of 0.1%, 0.25% and 0.5% of methanol extract, the corresponding increase (over control) in phospholipids content observed was ...about 2.15, 4.53 and 8.15 mg 100 g⁻¹ and water extractable phenolics content was about 0.52, 1.25 and 2.78 mg 100 g⁻¹ of ghee respectively. The anti-oxygenic indexes calculated from the induction periods of ghee samples stored at 80 ± 2 °C in comparison with control were in order: 1.47(0.1% pre-extract) < 1.89(0.02% butylated hydroxyl anisole) < 1.93(0.25% pre-extract) < 2.75(0.5% pre-extract) suggesting that the phospholipids and the phenolic compounds of DRP transferred to ghee enhance its oxidative stability.
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