Anti-Inflammatory and Anti-Nociceptive Activities of Native and Modified Hen Egg White Lysozyme.
Persistent inflammatory conditions can have severe pathological consequences. Although the use of nonsteroidal anti-inflammatory drugs (NSAIDs) is effective, it has side effects, particularly at the gastrointestinal level. There is then a high interest to identify natural anti-inflammatory compounds with no side effects. The anti-inflammatory and anti-nociceptive activities of hen egg lysozyme (LZ), both in its native form and modified by heat treatment, chemically or by enzymatic digestion have been tested in this study. The carrageenan-induced model in mice using native LZ or modified LZ has been applied. It was observed that LZ denatured by heat treatment at pH 6.0 presented 39.47% of inhibition of paw edema when administered at 30 mg/kg. LZ denatured with DL-dithiothreitol (DTT) presented a significant result of 42.10% inhibition of paw edema when administered at 30 mg/kg of animal weight. Modified LZ showed anti-inflammatory capacity comparable with the activity of the positive control dexamethasone. A classical model of acetic acid-induced abdominal writhing tests in mice was used to assess anti-nociceptive activity of native LZ and denatured heat treatment LZ and denatured chemical agent LZ. Finally, hydrolyzed native LZ presented 48% of inhibition of abdominal writhing in mice. Modified LZ with heat, chemical, and hydrolysis presented anti-inflammatory and anti-nociceptive activities independently of their natural enzymatic activity. These novel data point out the potential use of denatured and digested LZ as therapeutic agents and offer alternatives to the use of NSAIDs. LZ can be a natural source of anti-inflammatory and anti-nociceptive agents.
1 Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid , Madrid, Spain .|2 Faculty of Science and Food Engineering, Technical University of Ambato, Ambato, Ecuador .
Wilman
W
Carrillo
3 Chemical, Biological and Agricultural Pluridisciplinary Research Center, State University of Campinas (Unicamp) , SP, Brazil .
Humberto
H
Spindola
1 Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid , Madrid, Spain .
Mercedes
M
Ramos
1 Research Institute of Food Science (CIAL), (CSIC-UAM), Cantoblanco Campus, Autonomous University of Madrid , Madrid, Spain .
Isidra
I
Recio
3 Chemical, Biological and Agricultural Pluridisciplinary Research Center, State University of Campinas (Unicamp) , SP, Brazil .
Joao Ernesto
JE
Carvalho