Puffing of Turmeric (<i>Curcuma longa</i> L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation
Turmeric (<i>Curcuma longa</i> L.), a widely used spice, has anti-inflammatory properties and other health benefits, but the detailed mechanisms of these effects are still poorly understood. Recent advances in assessment of cellular energy metabolism have revealed that macrophage mitocho...
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| Format: | Article |
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MDPI AG
2020-09-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/10/931 |
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| author | Hyunsung Kim Insu Ban Yohan Choi Seungmin Yu So Jung Youn Moo-Yeol Baik Hyungjae Lee Wooki Kim |
| author_facet | Hyunsung Kim Insu Ban Yohan Choi Seungmin Yu So Jung Youn Moo-Yeol Baik Hyungjae Lee Wooki Kim |
| author_sort | Hyunsung Kim |
| collection | DOAJ |
| description | Turmeric (<i>Curcuma longa</i> L.), a widely used spice, has anti-inflammatory properties and other health benefits, but the detailed mechanisms of these effects are still poorly understood. Recent advances in assessment of cellular energy metabolism have revealed that macrophage mitochondrial respiration is critical in inflammatory responses. In an effort to enhance the anti-inflammatory function of turmeric with a simple processing method, extract of puffed turmeric was investigated for effect on macrophage energy metabolism. The high-performance liquid chromatography analysis revealed that puffing of turmeric significantly induced the degradation of curcumin to smaller active compounds including vanillic acid, vanillin and 4-vinylguaiacol. The in vitro consumption of oxygen as expressed by the oxygen consumption rate (OCR) was significantly downregulated following lipopolysaccharides stimulation in RAW 264.7 macrophages. Puffed turmeric extract, but not the non-puffed control, reversed the LPS-induced decrease in OCR, resulting in downregulated transcription of the pro-inflammatory genes cyclooxygenase-2 and inducible nitric oxide synthase. Dietary intervention in high-fat diet-induced obese mice revealed that both control and puffed turmeric have anti-obesity effects in vivo, but only puffed turmeric exhibited reciprocal downregulation of the inflammatory marker cluster of differentiation (CD)11c and upregulation of the anti-inflammatory marker CD206 in bone marrow-derived macrophages. Puffed turmeric extract further modulated the low-density lipoprotein/high-density lipoprotein cholesterol ratio toward that of the normal diet group, indicating that puffing is a simple, advantageous processing method for turmeric as an anti-inflammatory food ingredient. |
| first_indexed | 2024-03-10T15:58:36Z |
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| id | doaj.art-3083234c190d4e609b2c70f129df117c |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T15:58:36Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-3083234c190d4e609b2c70f129df117c2023-11-20T15:27:39ZengMDPI AGAntioxidants2076-39212020-09-0191093110.3390/antiox9100931Puffing of Turmeric (<i>Curcuma longa</i> L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative PhosphorylationHyunsung Kim0Insu Ban1Yohan Choi2Seungmin Yu3So Jung Youn4Moo-Yeol Baik5Hyungjae Lee6Wooki Kim7Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, KoreaDepartment of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, KoreaDepartment of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, KoreaDepartment of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, KoreaDepartment of Food Engineering, Dankook University, Cheonan 31116, KoreaDepartment of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, KoreaDepartment of Food Engineering, Dankook University, Cheonan 31116, KoreaDepartment of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, KoreaTurmeric (<i>Curcuma longa</i> L.), a widely used spice, has anti-inflammatory properties and other health benefits, but the detailed mechanisms of these effects are still poorly understood. Recent advances in assessment of cellular energy metabolism have revealed that macrophage mitochondrial respiration is critical in inflammatory responses. In an effort to enhance the anti-inflammatory function of turmeric with a simple processing method, extract of puffed turmeric was investigated for effect on macrophage energy metabolism. The high-performance liquid chromatography analysis revealed that puffing of turmeric significantly induced the degradation of curcumin to smaller active compounds including vanillic acid, vanillin and 4-vinylguaiacol. The in vitro consumption of oxygen as expressed by the oxygen consumption rate (OCR) was significantly downregulated following lipopolysaccharides stimulation in RAW 264.7 macrophages. Puffed turmeric extract, but not the non-puffed control, reversed the LPS-induced decrease in OCR, resulting in downregulated transcription of the pro-inflammatory genes cyclooxygenase-2 and inducible nitric oxide synthase. Dietary intervention in high-fat diet-induced obese mice revealed that both control and puffed turmeric have anti-obesity effects in vivo, but only puffed turmeric exhibited reciprocal downregulation of the inflammatory marker cluster of differentiation (CD)11c and upregulation of the anti-inflammatory marker CD206 in bone marrow-derived macrophages. Puffed turmeric extract further modulated the low-density lipoprotein/high-density lipoprotein cholesterol ratio toward that of the normal diet group, indicating that puffing is a simple, advantageous processing method for turmeric as an anti-inflammatory food ingredient.https://www.mdpi.com/2076-3921/9/10/931puffingturmericobesitymacrophagesinflammationoxygen consumption rate |
| spellingShingle | Hyunsung Kim Insu Ban Yohan Choi Seungmin Yu So Jung Youn Moo-Yeol Baik Hyungjae Lee Wooki Kim Puffing of Turmeric (<i>Curcuma longa</i> L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation Antioxidants puffing turmeric obesity macrophages inflammation oxygen consumption rate |
| title | Puffing of Turmeric (<i>Curcuma longa</i> L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation |
| title_full | Puffing of Turmeric (<i>Curcuma longa</i> L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation |
| title_fullStr | Puffing of Turmeric (<i>Curcuma longa</i> L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation |
| title_full_unstemmed | Puffing of Turmeric (<i>Curcuma longa</i> L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation |
| title_short | Puffing of Turmeric (<i>Curcuma longa</i> L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation |
| title_sort | puffing of turmeric i curcuma longa i l enhances its anti inflammatory effects by upregulating macrophage oxidative phosphorylation |
| topic | puffing turmeric obesity macrophages inflammation oxygen consumption rate |
| url | https://www.mdpi.com/2076-3921/9/10/931 |
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