Protective effect of curcumin on ochratoxin A–induced liver oxidative injury in duck is mediated by modulating lipid metabolism and the intestinal microbiota

Zhai, Shuangshuang; Ruan, D.; Zhu, Yating; Li, M.C.; Ye, H.; Wang, W.C.; Yang, Lin

doi:10.1016/j.psj.2019.10.041

Cited by 76 publications

(51 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Indeed, Zhai et al [99] explored the effect of curcumin on ochratoxin-induced liver oxidative injury in an animal model of liver disease. A total of 720 ducks were randomly assigned into four different groups: control, ochhratoxin, curcumin (ducks fed a diet with 400 mg/kg curcumin), and ochhratoxin plus curcumin and treated for 21 days.…”

Section: Curcumin Favors Beneficial Bacterial Strains In Gut Microbiotamentioning

confidence: 99%

“…The authors demonstrated that curcumin counteracted ochhratoxin-induced oxidative injury and lipid metabolism disruption. By 16S rRNA gene sequencing of gut microbiota it was shown that curcumin supplementation was also able to neutralize the decrease in butyric acid-producing bacteria induced by ochratoxin, and increased the richness and diversity of gut microbiota [99]. Thus, the authors hypothesized that curcumin could alleviate liver oxidative injury by modulating the gut microbiota.…”

Section: Curcumin Favors Beneficial Bacterial Strains In Gut Microbiotamentioning

confidence: 99%

See 1 more Smart Citation

Interaction between Gut Microbiota and Curcumin: A New Key of Understanding for the Health Effects of Curcumin

2020

View full text Add to dashboard Cite

Curcumin, a lipophilic polyphenol contained in the rhizome of Curcuma longa (turmeric), has been used for centuries in traditional Asian medicine, and nowadays it is widely used in food as dietary spice worldwide. It has received considerable attention for its pharmacological activities, which appear to act primarily through anti-inflammatory and antioxidant mechanisms. For this reason, it has been proposed as a tool for the management of many diseases, among which are gastrointestinal and neurological diseases, diabetes, and several types of cancer. However, the pharmacology of curcumin remains to be elucidated; indeed, a discrepancy exists between the well-documented in vitro and in vivo activities of curcumin and its poor bioavailability and chemical instability that should limit any therapeutic effect. Recently, it has been hypothesized that curcumin could exert direct regulative effects primarily in the gastrointestinal tract, where high concentrations of this polyphenol have been detected after oral administration. Consequently, it might be hypothesized that curcumin directly exerts its regulatory effects on the gut microbiota, thus explaining the paradox between its low systemic bioavailability and its wide pharmacological activities. It is well known that the microbiota has several important roles in human physiology, and its composition can be influenced by a multitude of environmental and lifestyle factors. Accordingly, any perturbations in gut microbiome profile or dysbiosis can have a key role in human disease progression. Interestingly, curcumin and its metabolites have been shown to influence the microbiota. It is worth noting that from the interaction between curcumin and microbiota two different phenomena arise: the regulation of intestinal microflora by curcumin and the biotransformation of curcumin by gut microbiota, both of them potentially crucial for curcumin activity. This review summarizes the most recent studies on this topic, highlighting the strong connection between curcumin and gut microbiota, with the final aim of adding new insight into the potential mechanisms by which curcumin exerts its effects.

show abstract

Section: Curcumin Favors Beneficial Bacterial Strains In Gut Microbiotamentioning

confidence: 99%

Section: Curcumin Favors Beneficial Bacterial Strains In Gut Microbiotamentioning

confidence: 99%

Interaction between Gut Microbiota and Curcumin: A New Key of Understanding for the Health Effects of Curcumin

2020

View full text Add to dashboard Cite

show abstract

“…Sayrafi et al [14] clarified that the declined the liver enzyme activity following supplementation with nanocurcumin may be due to its antioxidant properties. Curcumin has an antioxidant function and adjusts the intestinal microbial composition [15]. Furthermore, Partovi et al [16] stated that nanocurcumin at a level of 300 mg/kg diet can be used in poultry production as a good feed additive.…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Supplementation of Biological Curcumin Nanoparticles on Growth and Carcass Traits, Antioxidant Status, Immunity and Caecal Microbiota of Japanese Quails

Reda

El‐Saadony

Elnesr

et al. 2020

Animals

130

102

View full text Add to dashboard Cite

This study was planned to evaluate the impact of different nano-curcumin levels on the growth rate, carcass, blood chemistry and caecal microbes of growing quail. A total of 270 Japanese quails at one-week-old were distributed to six equal groups; each group consisted of 45 unsexed birds with five replications (nine quails each). The 1st group was fed a basal diet, whereas the 2nd, 3rd, 4th, 5th and 6th groups were fed diets containing nano-curcumin (0.1, 0.2, 0.3, 0.4 and 0.5 g/kg diet, respectively). Nano-curcumin levels significantly increased (p ≤ 0.0001) body weight at 3 weeks and 5 weeks of age. Body weight gain during 1–3, 3–5 and 1–5 weeks of age was significantly increased (p < 0.0001) in groups treated with nano-curcumin levels (except at 0.3 g/kg; 1–3 weeks) compared to control. During 1 to 5 weeks, feed intake was decreased (p < 0.0001) in birds receiving nano-curcumin (0.1, 0.3 and 0.4 g/kg) diets. The best values of feed conversion ratio were recorded for the 0.4 g nano-curcumin-treated group. Carcass traits were not affected Nano-curcumin levels. The inclusion of nano-curcumin (0.2, 0.3 or 0.5 g/kg) significantly increased serum TP (p = 0.0004), albumin (p = 0.0078) and globulin (p < 0.0001). Quails fed with nano-curcumin (0.2 g/kg) exhibited the highest SOD and GSH activities, serum IgG and IgM concentrations and complement values compared to control. The addition of any level of nano-curcumin in the quail diet also significantly improved the lipid profile. In conclusion, supplemental nano-curcumin had beneficial impacts on growth, lipid profile, blood constituents, antioxidant indices, and immunity of growing quail, as well as increasing counts of lactic acid bacteria and reducing pathogenic bacteria.

show abstract

“…The activities of GSH-Px and T-AOC in the jejunum mucosal of ducks which fed dietary curcumin increased linearly (P < 0.001) and quantically (P < 0.001), and the MDA content decreased linearly (P < 0.05) owing the dietary curcumin supplementation [27]. A study of Zhai et al [28] revealed that curcumin supplementation increased the activity of T-AOC (P > 0.05), T-SOD (P < 0.05) and…”

Section: Discussionmentioning

confidence: 95%

Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

Jin¹,

Yang²,

Liu³

et al. 2020

Preprint

View full text Add to dashboard Cite

Background: With increasing of duck meat among consumers, the demand for growth performance and the meat quality health of ducks in increasing. Dietary curcumin altered the growth performance and meat quality. However, study on the effect of dietary curcumin on the growth performance, serum antioxidation and meat quality of ducks. This study invested effects of dietary curcumin given to ducks on the growth performance, antioxidation capacity in plasma, meat quality, lipid oxidation and the concentration of volatile compounds in duck breast muscle. A total of 600 healthy ducks with similar body weight were randomly allotted into 4 groups with 10 replicates per group and 15 ducks per replicate. Ducks were fed experimental diets which the curcumin supplemental levels were 0, 300, 400 and 500 mg curcumin/kg basic fed, respectively. The experiment lasted for 10 weeks. Results: Results showed that dietary supplementation of curcumin at levels 300, 400 and 500 mg/kg dietary (P < 0.05) improved the average final body weight. The ducks fed the basal diet without curcumin supplementation had the lowest FI (P > 0.05) and highest FCR (P > 0.05) among all ducks. Feeding ducks on diets supplemented with curcumin at each level significantly increased (P < 0.05) plasma activity of T-SOD and GSH-Px, and significantly reduced plasma MDA concentration compared to the control group. The dietary curcumin significantly increased the growth performance and the antioxidation capacity in plasma of ducks. Dietary curcumin improved the meat quality of ducks by significantly increasing pH45, pH24 (P < 0.05) and color of duck meat (P < 0.05), and significantly decreasing cooking loss (P < 0.05), shear force (P < 0.05), and the lipid oxidation of duck meat. 56 volatile compounds were identified and quantified. Interestingly, cantharidin among volatile compounds was firstly found in duck muscle, and only existed in the group of 500 mg curcumin/kg diet. Conclusions: In conclusion, the supplementation of duck diets with curcumin at 300, 400, and 500 mg/kg diet improved growth performance, antioxidant status and meat quality of ducks. The cantharidin was firstly found in duck breast muscle when the dietary curcumin inclusion of 500 mg/kg.

show abstract

Protective effect of curcumin on ochratoxin A–induced liver oxidative injury in duck is mediated by modulating lipid metabolism and the intestinal microbiota

Cited by 76 publications

References 70 publications

Interaction between Gut Microbiota and Curcumin: A New Key of Understanding for the Health Effects of Curcumin

Interaction between Gut Microbiota and Curcumin: A New Key of Understanding for the Health Effects of Curcumin

Effect of Dietary Supplementation of Biological Curcumin Nanoparticles on Growth and Carcass Traits, Antioxidant Status, Immunity and Caecal Microbiota of Japanese Quails

Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

Contact Info

Product

Resources

About