Effect of Green Tea Extract and Whey Proteins on Experimental Gastric Ulcer Model in Rats

Year 2016, Volume: 14 Issue: 2, 111 - 122, 01.06.2016

Ayliz Velioğlu Öğünç Ahmet Özer Şehirli Berna Karakoyun Laçin Feriha Ercan Hülya Güçlü Güler Topçu

Abstract

Green tea has multiple effects on human health while whey proteins exhibit antioxidantive and supporting effects on immunity. In this present study, preventive and curative effects of green tea and whey proteins were investigated on rat gastric ulcer model. To determine their effects, experiments were planned at two stages involving 10-dayadministration. Lipid peroxidation, glutathione, myeloperoxidase, reactive oxygen species, levels of TNF-α and IL-1β and histological evaluations were determined in collected tissues. As a result, combined consumption of these foods reduced the production of reactive oxygen species and lipid peroxidation, and this type of consumption had a synergistic effect for the prevention of gastric ulcer in a rat model. Biochemical and histological data in assessed tissue damages were also compatible. In conclusion, although their curative and preventive properties for gastric ulcer were significant, combined consumption of green tea and whey proteins can be considered as “functional food alternative” to support clinical therapy; however, they should not replace drug therapies

Keywords

Gastric ulcer, Whey proteins, Green tea, Oxidative damage, Functional foods

Sıçanlarda Deneysel Mide Ülseri Modelinde Yeşil Çay Ekstraktı ve Peynir Altı Suyu Proteinlerinin Etkileri

Abstract

Bu çalışmada, çok yönlü tedavi edici etkileri tartışılan yeşil çay ile antioksidan ve bağışıklık sistemini destekleyen etkileriyle ön plan çıkan peynir altı suyu proteinlerinin, sıçanlarda asetik asit uygulamasıyla oluşturulan mide ülseri modeli üzerinde koruyucu ve iyileştirici etkilerinin aydınlatılması amaçlanmıştır. Her iki gıdanın ülser üzerine etkilerini araştırmak amacıyla, on günlük uygulamaları içeren iki hayvan deneyi aşaması oluşturulmuştur. Toplanan dokularda, lipid peroksidasyon, glutatyon, miyeloperoksidaz enzim aktivitesi, reaktif oksijen türleri, Tümör Nekroz Faktör-α ve İnterlökin-1β ölçümleri ile histolojik değerlendirmeler yapılmıştır. Çalışma sonucunda, peynir altı suyu proteinlerinin ve yeşil çayın birlikte tüketimiyle, ülser nedeniyle oluşacak reaktif oksijen türleri üretimini ve lipid peroksidasyonunu tek başlarına kullanımlarına göre daha fazla önlediği saptanmıştır. Doku hasarını belirleyen bulgular ve histolojik değerlendirmeler de bu sonucu desteklemiştir. Sonuç olarak, mide ülseri için iyileştirici ve önleyici özellikleri belirgin olsa da, yeşil çay ve peynir altı suyu proteinlerinin klinik uygulamaları destekleyen ”fonksiyonel gıda alternatifi” olabileceği, ancak ilaç tedavilerinin önüne geçemeyeceği görülebilir

Keywords

Mide ülseri, Peynir altı suyu proteinleri, Yeşil çay, Oksidatif hasar, Fonksiyonel gıdalar

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