Joe B, Lokesh B R
Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India.
Biochim Biophys Acta. 1994 Nov 10;1224(2):255-63. doi: 10.1016/0167-4889(94)90198-8.
Reactive oxygen species (ROS) generated by activated macrophages play an important role in the initiation of inflammation. Ten different spice principles, some of which with known anti-inflammatory properties, were tested for their effect on generation of superoxide anions, hydrogen peroxide and nitrite radical generation by activated rat peritoneal macrophages. Preincubation of macrophages with 10 microM capsaicin (from red pepper) or 10 microM curcumin (from turmeric) completely inhibited the superoxide anions, hydrogen peroxide and nitrite radical production in vitro by macrophages. Higher concentrations (500 microM) of eugenol (from clove) and piperine (from pepper) were required to completely inhibit superoxide anion and hydrogen peroxide release by macrophages. Capsaicin and curcumin were then fed to rats which were on a diet containing 8 wt% of coconut oil or olive oil or peanut oil or cod liver oil for 8 weeks, by gavage for 2 weeks. The peritoneal macrophages isolated from these animals produced lower levels of ROS compared to the macrophages from the control groups fed with the oil alone. Macrophages from cod liver oil fed animals generated lower levels of superoxide anions (76%), hydrogen peroxide (70%) and nitrite radicals (88%) compared to those isolated from coconut oil fed animals. Peanut oil and olive oil feeding also lowered the extent of ROS generation in macrophages compared to those from coconut oil fed animals. Capsaicin and curcumin feeding further lowered the generation and release of ROS. It is concluded that capsaicin or curcumin in combination with dietary fatty acids differentially lowers the production of ROS in macrophages.
活化巨噬细胞产生的活性氧（ROS）在炎症起始过程中发挥重要作用。测试了十种不同的香料成分，其中一些具有已知的抗炎特性，考察它们对活化的大鼠腹腔巨噬细胞产生超氧阴离子、过氧化氢和亚硝酸盐自由基的影响。用10微摩尔辣椒素（来自红辣椒）或10微摩尔姜黄素（来自姜黄）预孵育巨噬细胞，可完全抑制巨噬细胞在体外产生超氧阴离子、过氧化氢和亚硝酸盐自由基。需要更高浓度（500微摩尔）的丁香酚（来自丁香）和胡椒碱（来自胡椒）才能完全抑制巨噬细胞释放超氧阴离子和过氧化氢。然后，通过灌胃2周，将辣椒素和姜黄素喂给食用含8重量%椰子油、橄榄油、花生油或鱼肝油的饲料8周的大鼠。与仅喂食油的对照组动物的巨噬细胞相比，从这些动物分离的腹腔巨噬细胞产生的ROS水平较低。与从喂食椰子油的动物分离的巨噬细胞相比，喂食鱼肝油的动物的巨噬细胞产生的超氧阴离子（76%）、过氧化氢（70%）和亚硝酸盐自由基（88%）水平较低。与喂食椰子油的动物相比，喂食花生油和橄榄油也降低了巨噬细胞中ROS的产生程度。喂食辣椒素和姜黄素进一步降低了ROS的产生和释放。得出的结论是，辣椒素或姜黄素与膳食脂肪酸联合使用可不同程度地降低巨噬细胞中ROS的产生。
