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http://dx.doi.org/10.5851/kosfa.2014.34.1.49

The Preventive Effects of Nanopowdered Peanut Sprout-added Caciocavallo Cheese on Collagen-induced Arthritic Mice  

Kim, Dong-Hwi (Department of Food Science and Technology, Sejong University)
Chang, Yoon Hyuk (Department of Food and Nutrition, Kyung Hee University)
Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
Publication Information
Food Science of Animal Resources / v.34, no.1, 2014 , pp. 49-56 More about this Journal
Abstract
The present study was carried out to investigate the effects of nanopowdered peanut sprout-added Caciocavallo cheese (NPCC) on the prevention and treatment of rheumatoid arthritis in DBA/IJ mice immunized with type II collagen. After the induction of arthritis, the mice were being divided into five groups: (1) normal, no immunization; (2) CIA, collagen-induced arthritis; (3) MTX, collagen-induced arthritis treated with methotrexate (0.3 mg/kg body weight); (4) CC, collagen-induced arthritis treated with Caciocavallo cheese (0.6 g/d); (5) NPCC, collagen-induced arthritis treated with nanopowdered peanut sprout-added Caciocavallo cheese (0.6 g/d). Nanopowdered peanut sprout was ranged from 300 to 350 nm, while regular powdered peanut sprouts were ranged from 50 to $150{\mu}m$. The NPCC group had considerable reductions of clinical scores and paw thicknesses at the end of experiment as compared to the CIA group. In the serum analysis, the TNF-${\alpha}$, IL-$1{\beta}$, IL-6 and $IgG_1$ levels in the NPCC group have decreased by 69.4, 75.9, 66.6, and 61.9%, respectively, when compared to the CIA group. The histological score and spleen index of the NPCC group were significantly lower than the CIA group. In conclusion, the feeding NPCC method could delay and/or prevent the rheumatoid arthritis in the collagen-induced arthritis mouse model. Based on this study, nanopowdered peanut sprouts could be applied to various functional cheeses.
Keywords
rheumatoid arthritis; nanopowdered peanut sprout; Caciocavallo cheese;
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