In Vitro Anti-Inflammatory Activities of Coturnix japonica Egg Components and Poultry Feed

Abstract

This study was designed to evaluate the in vitro anti-inflammatory activities of acidified methanolic (80%) extracts of Coturnix japonica egg components-yolk and albumen, and ascertain the contribution of the quail egg “layers” dietary feed to the pharmacological potency of the egg. The anti-inflammatory activities were evaluated by stabilization of erythrocyte membranes and inhibition of denaturation of albumin. The results revealed that yolk extract exhibited significant, potent and appreciable anti-inflammatory activity than the albumen and poultry feed which were concentration-dependent.

Keywords: Anti-inflammatory, Antioxidant, Membrane stability, Ibuprofen, Denaturation, C. japonica egg yolk and albumen.