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March 1984

Prostaglandins in Commercial Milk PreparationsTheir Effect in the Prevention of Stress-Induced Gastric Ulcer

Author Affiliations

From the Department of Surgery, State University of New York/ Downstate Medical Center, Brooklyn (Drs Jaffe and Money); and the VI Clinica and VI Semeiotica Chirurgica, University of Rome (Drs Materia, Rossi, De Marco, and Basso).

Arch Surg. 1984;119(3):290-292. doi:10.1001/archsurg.1984.01390150032008

• To determine if prostaglandins might be the gastroduodenal mucosal protective components in milk, concentrations of prostaglandin E2 (PGE2), thromboxane B2, and 6-keto-PGF (the major metabolite of prostacyclin) were measured in aliquots of commercial milk. Whole milk, heavy cream, and yogurt each contained more than 3 ng/mL of PGE2, whereas low-fat milk (2.04±0.18 ng/mL) and milk from three nursing mothers (0.66±0.05 ng/mL) contained substantially less. Levels of thromboxane and prostacyclin were much lower, in general, less than 500 pg/mL. In a cold-restraint stress ulcer model in rats, milk was able to inhibit the development of gastric ulcers (50% and ulcer index 5.0 ± 2.1 v control, 90% and 18.9 ±3.8, respectively). Charcoal treatment, which depleted more than 95% of the prostaglandins, rendered the milk nonprotective (80% and ulcer index 15.0 ±1.4). These observations are consistent with the concept that prostaglandins may be responsible for the presumed beneficial effects of milk in the prevention and treatment of peptic ulcer disease.

(Arch Surg 1984;119:290-292)