Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of Curcuma longa L. (Turmeric)

Abstract

Curcuma longa L. (turmeric) is used as a food spice; however, its strong taste restricts wider applications as a food ingredient despite its well-known health benefits. To develop an effective yet simple process for enhancing its antioxidant and anti-inflammatory activities, turmeric was gun-puffed at various pressures. Puffed turmeric exhibited an increase in its brown color and porous structures, indicating the occurrence of the Maillard reaction and vaporization during the process. Proximal analysis revealed that puffing did not alter the major constituents, although a very small decrease in crude fat extraction was observed under some circumstances. Total phenolic compounds in the extract were significantly increased after puffing, and subsequent assessment of antioxidant capacity, as determined using independent 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays, demonstrated enhanced antioxidant capacity in a puffing-pressure-dependent manner. Turmeric extract was further tested for the regulation of inflammatory responses in the murine macrophage RAW264.7 cell line. Suppression of pro-inflammatory cytokines interleukin (IL)-6 and tumor necrosis factor (TNF)-α in lipopolysaccharides (LPS)-induced macrophages was amplified using puffed-turmeric extracts compared to the control extract. Furthermore, macrophage-activation assessment revealed downregulated expression of inflammation-relevant cluster of differentiation (CD)80 and CD86 using puffed-turmeric extract in a puffing-pressure-dependent manner. However, expression of major histocompatibility complex (MHC)-II, which controls adoptive immunity, was not affected by treatment with any of the turmeric extracts. Overall, the current study demonstrated that puffing is a promising and simple method for enhancing the antioxidant and anti-inflammatory properties of turmeric.

Puffing of Turmeric (Curcuma longa L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation

“…As compared to LPS-induced upregulation of transcription of both genes, PTE but not TE suppressed the transcription of those genes ( Figure 3 ), confirming that increased OCR affects the suppressed inflammatory responses in macrophages. Together with the previous observations of reduced cytokine secretion (IL-6 and TNF-α) and surface marker expression (CD80 and CD86) [ 11 ], the current study clearly demonstrates that puffing increases the anti-inflammatory effects of turmeric.…”

“…It was also reported that emulsion formation of curcumin with oils aid in the bioaccessibility through the lipid digestion and absorption system in the gastrointestinal tract [ 25 ]. In an extension to those studies, we previously reported that puffing, a simple processing method, successfully enhanced turmeric’s antioxidant and anti-inflammatory effects in vitro, although the detailed mechanisms are still unknown [ 11 ]. Puffing is a physical transformation that increases porosity and causes chemical reactions, including the well-defined Maillard reaction, the products of which have antioxidant capacities [ 26 ].…”

“…Dried turmeric slices, cultivated in Jindo-gun, Korea, were purchased from Bibong Herb Co. (Yangju-si, Korea). Turmeric was puffed at a pressure of 980 kPa using a customized gun puffing machine in the presence of 4× weighed dried rice for the prevention of carbonization, as previously reported [ 11 , 12 ]. Food grade 70% ethanol purchased from Ethanol Supplies World Co. (Jeonju-si, Korea) was used for puffed turmeric extraction (PTE) as well as non-puffed control turmeric extraction (TE).…”

“…However, it should also be highlighted that curcumin, due to its hydrophobic structure, is insoluble in water, resulting in the low bioavailability and efficacy [ 10 ]. In an effort to enhance its beneficial effects with a simple processing method, it was previously demonstrated that puffing significantly increases turmeric’s antioxidant and anti-inflammatory properties [ 11 ], yet the detailed mechanisms remain uncovered. Therefore, the current study investigated the chemical changes of curcuminoids in the turmeric during a puffing process and the effect of puffed turmeric on macrophage energy metabolism using a state-of-the-art technique to quantify cellular consumption of oxygen in a micromilieu.…”

Effect of adding turmeric powder to local buck rabbit’s rations on some production and blood traits

“…Chemically, curcumin is a bis-R,unsaturated-diketone commonly called diferuloylmethane [9]. Many studies showed that curcumin exhibits antimicrobial activity [10], anti-inflammatory ، antitumor and ant oxidative properties [11][12][13], and enhance liver enzyme [14]. Moreover, it has been indicated hypolipidemic effects of turmeric and curcumin [15,16].…”