Identification of dairy fractions with anti-inflammatory properties in models of acute gout. Issue 4 (26th August 2009)

• Record Type: Journal Article
• Authors: Dalbeth, Nicola; Gracey, Eric; Pool, Bregina; Callon, Karen; McQueen, Fiona M; Cornish, Jillian; MacGibbon, Alastair; Palmano, Kate
• Is Part Of: Annals of the rheumatic diseases. Volume 69:Issue 4(2010)
• Page Start: 766
• Page End: 769
• Publication Date: 2009-08-26
• Subjects: Rheumatism -- Periodicals; 616.723005
• DOI: 10.1136/ard.2009.113290
• Languages: English
• ISSNs: 0003-4967

Abstract

Abstract : Aims: Large epidemiological studies have shown that low-fat dairy intake reduces the risk of developing gout. It was hypothesised that factors within dairy fractions inhibit the inflammatory response to monosodium urate monohydrate (MSU) crystals. Methods: Dairy fractions were tested in MSU crystal-stimulated THP-1 cell assays. Fractions with inhibitory effects were then tested in the murine urate peritonitis model. Results: Two dairy fractions were found to have consistent inhibitory effects. Glycomacropeptide (GMP) and G600 milk fat extract both inhibited interleukin-1β (IL1β) gene and protein expression in the THP-1 cell assay. Conversely, standard milk fat increased IL8 protein expression in the THP-1 cell assay. Oral administration of GMP and G600 milk fat extract inhibited cellular influx in the urate peritonitis model. Conclusions: Both protein and lipid fractions within dairy products are capable of modulating the inflammatory response to MSU crystals.