Anti-inflammatory and anti-oxidative effect of pasterurised yoghurt in indomethacin induced gastric ulceration in male Wistar rats.

BACKGROUND

Yoghurt, a fermented dairy product consumed by diverse cultures for centuries, has garnered significant attention from the scientific community due to its potential health benefits and remarkable versatility. This study investigated the anti-inflammatory and anti-oxidative effects of pre-treatment with pasteurized yoghurt in indomethacin induced gastric ulceration.

METHOD

Thirty male Wistar rats were randomly assigned into five groups. Groups 1 and 2, received distilled water (1 mL/kg), groups 3 and 4 received pasteurized yoghurt at 50 % and 100 % concentration respectively, group 5 received Omeprazole (20 mg/kg). All treatments were given orally for 14 days. Groups 2-5 were thereafter, administered with Indomethacin (40 mg/kg) and rats were sacrificed 4 h later. The stomach was carefully dissected out, scored for ulceration and used for histological evaluation and biochemical assays (GSH, SOD, MDA and CAT). Blood was collected and used for Interleukin 10 (IL10), Interleukin 1-Beta (Il-1β), Tumor Necrosis Factor Alpha (TNF-α) and Total Anti-oxidative Capacity (TAC) assays.

RESULTS

Indomethacin administration resulted in severe ulceration of stomach as well as significant increase in MDA, IL-10, TNF-α and Il-1β. This was accompanied by a significant decrease in GSH, SOD and TAC when compared with control group. Pre-treatment with pasteurized yoghurt caused a significant decrease in the inflammatory parameters and reverse oxidative stress induced by indomethacin administration. Gross and histological observation of the stomach indicate that pre-treated with pasteurized yoghurt offers cytoprotection when compared to indomethacin alone group by reducing inflammation and infiltration of the inflammatory aggregates at the mucosa layer. Therefore, we recommend that the dietary supplementation of pasteurized yoghurt should be encouraged during the treatment of gastric ulcer.