SÜT SERUMU PROTEİNLERİ UYGULAMASININ ETANOLLE OLUŞTURULAN MİDE ÜLSERİNDE MİDE VE KARACİĞER OKSİDATİF HASARI ÜZERİNE NÖTROFİL ARACILI ETKİSİ

Abstract

Amaç: Süt serumu proteinlerinin antioksidan etkileri vardır. Bu çalışmada, süt serumu proteinlerinin etanolle oluşturulan oksidatif mide ve karaciğer hasarındaki koruyucu etkileri değerlendirildi. Yöntem: Mide dokusunda reaktif oksijen türlerinin oluşumu kemilüminesans yöntemiyle takip edildi. Karaciğer ve mide dokuları histopatolojik olarak değerlendirilirken, lipit peroksidasyonu göstergesi olarak malondialdehit düzeyleri ve nötrofil infiltrasyonu için miyeloperoksidaz aktivitesi ölçüldü. Bulgular: Süt serumu proteinleriyle ön beslenmenin etanolle oluşturulan mide ve karaciğer hasarında nötrofil infiltrasyonunu ve sitotoksik serbest radikal oluşumunu önleyerek koruyucu etki yaptığı gözlendi. Sonuç: Peyniraltı suyu kaynaklı bir ürün ile beslenmenin gastrik lezyonların tedavisinda yararlı bir seçenek oluşturabileceği düşünülmektedir.

Keywords

• Süt serumu proteinleri, Etanol, Mide ve karaciğer oksidatif hasarı

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