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Inhibition of Milk Kinin Activity by Phenolic Antioxidants

Dairy Products Laboratory, Eastern Marketing and Nutrition Research Division, USDA, Washington, D. C. 20250

ABSTRACT

The smooth muscle contracting ability of a kinin released by trypsin from a kininogenic source in milk is inhibited by the presence of water-soluble antioxidants of the phenolic type. The manner by which these antioxidants inhibit this physiological response to milk kinin is similar to that observed for bradykinin. The initial suppression of the contractile response of the isolated guinea pig ileum by gallic acid and members of a homologous series of gallate esters increased almost directly with increasing chain length of the acid substitution group. Butylated hydroxyanisole was equally effective in suppressing milk kinin activity. Plots of reciprocal of gut response versus the reciprocal of kinin concentration for different concentrations of these food grade antioxidants indicated they might act as competitive inhibitors. The suppressive effects of the antioxidants were a function of purity of the kininogen preparation.