Abstract

Background: Eggshells are one of the most common culinary wastes, yet using eggshell membrane detritus in medical treatments remains largely unexplored. Objective: This study aims to assess the anti-inflammatory potential of eggshell membrane hydrolysate. Method: Eggshell membrane hydrolysate was prepared using acid-base hydrolysis. The intraplantar carrageenan-induced inflammation model was used to test the antiinflammatory effect. The experimental group consisted of a control, comparison (4.5 mg/kg BW diclofenac-Na, 4.5 mg/kg BW hyaluronic acid, and 45 mg/kg BW collagen), and eggshell membrane hydrolysates (9, 22.5, 45 and 90 mg/kg BW). Observations of inflammation, percentage of inflammation, and percentage of inhibition of inflammation were measured every 30 minutes for 180 minutes. Statistical analysis was performed using the t-test and also trendline analysis. Result: The findings revealed that collagen and hyaluronic acid demonstrated the ability to suppress inflammation compared to controls (p < 0.05). Compared to the control group, the group that received eggshell membrane hydrolysate at doses of 9, 22.5, 45, and 90 mg/kg BW also exhibited inhibition of inflammation (p < 0.05). Furthermore, increasing the dosage of eggshell membrane hydrolysate correlated with an increase in the percentage of inflammation inhibition in carrageenan-induced rats. Conclusion: Eggshell membrane hydrolysate has the potential to act as an anti-inflammatory agent.

Keywords Acute inflammation Carrageenan Eggshell membrane Hydrolysate Trendline analysis