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Abstract
Considerable efforts and resources have been dedicating to the development of anti-inflammatory products; of particular interest are functional foods capable of modulating the expression of this activity. Ý- Lactoglobulin (Ý-Lag) is present in the whey fraction of the milk of most mammals, but not in human milk. This study was designed to evaluate the analgesic and the anti-inflammatory effects of Ý- Lactoglobulin. The antinociceptive effect of tramadol and Ý-Lag was evaluated either alone or in combination using the hot plate method. Mice received tramadol alone (20 mg/kg, i.p.), Ý-Lag alone (150, 300mg/kg, orally), or in combination. The combined treatment was divided into two phases; phase 1(5-60 min), showed significant antinociception of combined treatment compared to tramadol alone. In phase 2 (120-180min.), the antinociceptive effect decreased with time suggesting that combined treatments resulted in synergistic effect in phase 1 and antagonism in phase 2. Carrageenan induced paw edema was used to investigate the anti-inflammatory activity of Ý- Lag