Kim Hyunsung, Ban Insu, Choi Yohan, Yu Seungmin, Youn So Jung, Baik Moo-Yeol, Lee Hyungjae, Kim Wooki
Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea.
Department of Food Engineering, Dankook University, Cheonan 31116, Korea.
Antioxidants (Basel). 2020 Sep 29;9(10):931. doi: 10.3390/antiox9100931.
Turmeric ( 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.
姜黄（Curcuma longa L.）是一种广泛使用的香料，具有抗炎特性和其他健康益处，但其详细作用机制仍未完全清楚。细胞能量代谢评估方面的最新进展表明，巨噬细胞线粒体呼吸在炎症反应中至关重要。为了通过一种简单的加工方法增强姜黄的抗炎功能，研究了膨化姜黄提取物对巨噬细胞能量代谢的影响。高效液相色谱分析表明，姜黄膨化显著诱导姜黄素降解为包括香草酸、香草醛和4-乙烯基愈创木酚在内的较小活性化合物。脂多糖刺激RAW 264.7巨噬细胞后，以氧消耗率（OCR）表示的体外氧消耗量显著下调。膨化姜黄提取物而非未膨化的对照物可逆转脂多糖诱导的OCR降低，导致促炎基因环氧合酶-2和诱导型一氧化氮合酶的转录下调。对高脂饮食诱导的肥胖小鼠进行饮食干预表明，对照姜黄和膨化姜黄在体内均具有抗肥胖作用，但只有膨化姜黄在骨髓来源的巨噬细胞中表现出炎症标志物分化簇（CD）11c的相互下调和抗炎标志物CD206的上调。膨化姜黄提取物进一步将低密度脂蛋白/高密度脂蛋白胆固醇比值调节至正常饮食组的水平，表明膨化是一种将姜黄作为抗炎食品成分的简单且有利的加工方法。
