Prostaglandins in Commercial Milk Preparations

Abstract

• To determine if prostaglandins might be the gastroduodenal mucosal protective components in milk, concentrations of prostaglandin E₂ (PGE₂), thromboxane B₂, and 6-keto-PGF_1α (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)