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Identification of dairy fractions with anti-inflammatory properties in models of acute gout.
  1. Nicola Dalbeth (n.dalbeth{at}auckland.ac.nz)
  1. University of Auckland, New Zealand
    1. Eric Gracey (rgra089{at}gmail.com)
    1. University of Auckland, New Zealand
      1. Bregina Pool (b.pool{at}auckland.ac.nz)
      1. Auckland University, Australia
        1. Karen Callon (k.callon{at}auckland.ac.nz)
        1. University of Auckland, New Zealand
          1. Fiona M McQueen (f.mcqueen{at}auckland.ac.nz)
          1. University of Auckland, New Zealand
            1. Jillian Cornish (j.cornish{at}auckland.ac.nz)
            1. University of Auckland, New Zealand
              1. Alastair McGibbon (alastair.macgibbon{at}fonterra.com)
              1. Fonterra Research Centre, New Zealand
                1. Kate Palmano (kate.palmano{at}fonterra.com)
                1. Fonterra Research Centre, New Zealand

                  Abstract

                  Aims: Large epidemiological studies have identified that low fat dairy intake reduces the risk of developing gout. We hypothesized that factors within dairy 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 inhibited IL-1â gene and protein expression in the THP-1 cell assay. G600 milk fat extract inhibited IL-8 gene and protein expression in the THP-1 cell assay. Conversely, standard milkfat increased IL-8 protein expression in the THP-1 cell assay. Oral administration of glycomacropeptide and G600 milkfat extract inhibited cellular influx in the urate peritonitis model.

                  Conclusions: Both protein and lipid fractions within dairy are capable of modulating the inflammatory response to MSU crystals.

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