Department of Animal Nutrition, Faculty of Veterinary Science, Firat University, 23119 Elazig, Turkey.
Food Chem Toxicol. 2012 Nov;50(11):4035-41. doi: 10.1016/j.fct.2012.08.029. Epub 2012 Aug 23.
Curcumin, a natural polyphenol in the spice turmeric, exhibits antioxidant and antiinflammatory properties. This study was conducted to elucidate the action mode of curcumin alleviation of oxidative stress in heat-stressed quail. A total of 180 birds (10 d old) were assigned randomly to be reared at either 22°C (Thermoneutral) or 34°C (Heat stress) for 8 h/d (0900-1700) until the age of 42 d. Birds in both environments were randomly fed 1 of 3 diets: basal diet and basal diet added with 0, 200 or 400 mg of curcumin per kg of diet. Each of the 2×3 factorially arranged experimental groups was replicated in 10 cages, each containing three birds. In response to increasing supplemental curcumin level, there were linear increases in cumulative feed intake, final body weight, and weight gain, and nuclear factor erythroid 2-related factor two level and heme oxygenase one level; linear decreases in feed efficiency, serum, muscle and liver malondialdehyde level, respectively and inflammatory transcription factor, nuclear factor-κB and heat shock proteins 70 level (P<0.0001 for all). The results indicated that curcumin alleviates oxidative stress through modulating the hepatic nuclear transcription factors and heat shock proteins 70 in heat-stressed quails.
姜黄素是香料姜黄中的一种天然多酚，具有抗氧化和抗炎特性。本研究旨在阐明姜黄素缓解热应激鹌鹑氧化应激的作用模式。将 180 只 10 日龄的鹌鹑随机分为两组，分别在 22°C（常温）或 34°C（热应激）下饲养 8 小时/天（0900-1700），直至 42 日龄。两组鹌鹑随机喂食 3 种日粮中的 1 种：基础日粮和基础日粮分别添加 0、200 或 400mg/kg 姜黄素。2×3 因子完全随机设计的每个实验组均重复 10 个笼，每个笼内有 3 只鹌鹑。随着补充姜黄素水平的增加，累计采食量、末重和增重呈线性增加，核因子红细胞 2 相关因子 2 水平和血红素加氧酶 1 水平呈线性增加；饲料效率、血清、肌肉和肝脏丙二醛水平分别呈线性降低，炎症转录因子、核因子-κB 和热休克蛋白 70 水平也呈线性降低（所有 P<0.0001）。结果表明，姜黄素通过调节热应激鹌鹑的肝核转录因子和热休克蛋白 70 来缓解氧化应激。
