Antiarthritic and Anti-inflammatory Activity of Different Types of Milk in Complete Freund’s Adjuvant-induced Arthritis in Male Adult Rats

Abstract

Background: Rheumatoid arthritis (RA) is a chronic, immune-inflammatory disease that could be managed by an attenuation in dietary habits. With the increase in research that links the effect of nutrition linked to RA. Purpose: Our study aimed to determine the possible therapeutic effect of different types of milk in rat models experimentally induced with RA using 40 ml milk (camel (CM), goat (GM), sheep (SHM), cow (CWM), almond (AM), and soy milk (SM)). Methods: Forty adult male Wistar Albino rats were divided into eight groups (five rats each) as follows: (Control group): nonarthritic, (RA): rheumatoid arthritis, (RA+CM): RA having CM, (RA+GM): RA having GM, (RA+SHM): RA having SHM, (RA+CWM): RA having CWM, (RA+AM): RA is having AM, and (RA+SM): RA has SM. Results: It has been observed that in the RA group and milk-treated groups, but not in the RA+CM group, the arthritis score changed significantly ( p ≤ 0.05) in comparison with the control group. CM and GM showed promising effects in downregulating various arthritis effector players including anticitrullinated peptide antibodies, C-reactive protein, prostaglandin E2, and other inflammatory mediators, which may be attributed to their lowest ω-6/ω-3 polyunsaturated fatty acid ratios. Conclusion: A possible benefit of this research is the potential development of new functional foods that promote health, prevent disease, and potentially enable the milk to be used as a therapeutic agent for RA.