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Antioxidant and anticytokine effects of bovine colostrum in intestinal ischemia/reperfusion injured rat model

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Abstract

The objective of this study was to examine antioxidant and anticytokine effects of bovine colostrum (BC) in an intestinal ischemia/reperfusion injured rat model. Forty Sprague-Dawley rats were induced intestinal ischemia/reperfusion injury. After reperfusion the rats were given BC, 0.9% saline or low fat milk (LFM) orally. The antioxidative activities using superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), catalase (CAT), and malondialdehyde (MDA) were analyzed in this study. Serum cytokine levels [tumor necrosis factor (TNF)-α, interlukin (IL)-1β, IL-6, and IL-10] were also checked. SOD (1.53±0.23 U/mg of protein), GSH-PX (7.62±0.66 U/mg of protein), and CAT (42.16±3.16 U/mg of protein) activities increased and MDA level (0.58±0.05 mmol/mg of protein) decreased significantly in rats fed BC compared to rats fed saline or LFM (p<0.05). TNF-α (7.63±1.31 pg/mL), IL-1β (49.43±4.43 pg/mL), and IL-6 (62.85±7.60 pg/mL) in rats fed BC were significantly lower than saline or LFM (p<0.005), whereas there was no significant difference in IL-10 (220.3±22.06 pg/mL) between experimental groups. In conclusion, BC may have both antioxidative and anticytokine effects in an intestinal ischemia/reperfusion rat model.

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Authors and Affiliations

  1. Department of Emergency Medicine, College of Medicine, Kyung Hee University, Seoul, 130-701, Korea

    Oh Young Kwon, Jong Seok Lee, Han Sung Choi, Hoon Pyo Hong & Young Gwan Ko

  2. Department of Fermented Food Science, Seoul University of Venture & Information, Seoul, 137-070, Korea

    Ji Hoon Paek & Soon Ah Kang

  3. Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 245-711, Korea

    Ki-Hyo Jang

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  1. Oh Young Kwon
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  2. Jong Seok Lee
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Correspondence to Han Sung Choi.

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Kwon, O.Y., Lee, J.S., Choi, H.S. et al. Antioxidant and anticytokine effects of bovine colostrum in intestinal ischemia/reperfusion injured rat model. Food Sci Biotechnol 19, 1295–1301 (2010). https://doi.org/10.1007/s10068-010-0185-9

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  • DOI: https://doi.org/10.1007/s10068-010-0185-9

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