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Curcumin, the major component of food flavour turmeric, reduces mucosal injury in trinitrobenzene sulphonic acid-induced colitis

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Title Curcumin, the major component of food flavour turmeric, reduces
mucosal injury in trinitrobenzene sulphonic acid-induced colitis
 
Creator Ukil, Anindita
Maity, S
Karmakar, S
Datta, N
Vedasiromoni, J R
Das, Pijush K
 
Subject Cell Biology & Physiology
Drug Development/Diagnostics & Biotechnology
 
Description 1 Inflammmatory bowel disease (IBD) is characterized by oxidative and nitrosative stress, leucocyte
infiltration and upregulation of proinflammatory cytokines. In this study, we have investigated the
protective effects of curcumin, an anti-inflammatory and antioxidant food derivative, on 2,4,6-
trinitrobenzene sulphonic acid-induced colitis in mice, a model for IBD.
2 Intestinal lesions (judged by macroscopic and histological score) were associated with neutrophil
infiltration (measured as increase in myeloperoxidase activity in the mucosa), increased serine protease
activity (may be involved in the degradation of colonic tissue) and high levels of malondialdehyde (an
indicator of lipid peroxidation).
3 Dose – response studies revealed that pretreatment of mice with curcumin (50mg kg�1 daily i.g. for
10 days) significantly ameliorated the appearance of diarrhoea and the disruption of colonic
architecture. Higher doses (100 and 300mg kg�1) had comparable effects.
4 In curcumin-pretreated mice, there was a significant reduction in the degree of both neutrophil
infiltration (measured as decrease in myeloperoxidase activity) and lipid peroxidation (measured as
decrease in malondialdehyde activity) in the inflamed colon as well as decreased serine protease
activity.
5 Curcumin also reduced the levels of nitric oxide (NO) and O2� associated with the favourable
expression of Th1 and Th2 cytokines and inducible NO synthase. Consistent with these observations,
nuclear factor-kB activation in colonic mucosa was suppressed in the curcumin-treated mice.
6 These findings suggest that curcumin or diferuloylmethane, a major component of the food flavour
turmeric, exerts beneficial effects in experimental colitis and may, therefore, be useful in the treatment
of IBD.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Identifier http://www.eprints.iicb.res.in/564/1/BRITISH_JOURNAL_OF_PHARMACOLOGY%2C_139(_2)%2C_209%2D218[66].pdf
Ukil, Anindita and Maity, S and Karmakar, S and Datta, N and Vedasiromoni, J R and Das, Pijush K (2003) Curcumin, the major component of food flavour turmeric, reduces mucosal injury in trinitrobenzene sulphonic acid-induced colitis. British Journal of Pharmacology , 139 (2). pp. 209-218.
 
Relation http://dx.doi.org/10.1038/sj.bjp.0705241
http://www.eprints.iicb.res.in/564/