Gastro-Protective Effect of Lactoferrin Purified From Cheese Whey and Marjoram Tea Against Indomethacin-Induced Gastric Ulcers

The current study investigated lactoferrin's gastro-protective effect purified from cheese whey and marjoram tea against indomethacin-induced gastric ulcers in rats. Pre-treatment with lactoferrin, marjoram tea, or their combination was conducted for 21 days before introducing gastric ulcers (by a single oral treatment of 30 mg/kg indomethacin). Ulcer index, serum parameters (erythrocyte sedimentation rate, hemoglobin, iron, total iron-binding capacity, lactate dehydrogenase activity, and ferritin), and stomach inflammatory markers (Tumor necrosis factor-alpha and nitric oxide) as well as oxidative markers (malondialdehyde, reduced glutathione, and superoxide dismutase) were assessed. Also, the pathological changes were examined. The pre-treatment with lactoferrin either along with marjoram tea or alone promisingly inhibited the ulcer (77.97 and 60.96 %, respectively). Lactoferrin, marjoram tea, or their combination suppressed the elevation of lactate dehydrogenase activity, ferritin, tumor necrosis factor-alpha, nitric oxide, and malondialdehyde and the reduction of reduced glutathione and superoxide dismutase. The pathological findings revealed that lactoferrin either along with marjoram tea or alone promisingly prevented stomach tissue ulceration. The obtained results suggested the gastro-protective effect of lactoferrin purified from cheese whey and marjoram tea against indomethacin-induced gastric ulcers via their anti-inflammatory and antioxidant activity.