Effect of curcumin and capsaicin on arachidonic acid metabolism and lysosomal enzyme secretion by rat peritoneal macrophages |
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Authors: | Bina Joe B R Lokesh |
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Affiliation: | (1) Department of Biochemistry and Nutrition, Central Food Technological Research Institute, 570 013 Mysore, India |
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Abstract: | The inflammatory mediators secreted by macrophages play an important role in autoimmune diseases. Spice components, such as
curcumin from turmeric and capsaicin from red pepper, are shown to exhibit antiinflammatory properties. The influence of these
spice components on arachidonic acid metabolism and secretion of lysosomal enzymes by macrophages was investigated. Rat peritoneal
macrophages preincubated with 10 μM curcumin or capsaicin for 1 h inhibited the incorporation of arachidonic acid into membrane
lipids by 82 and 76%: prostaglandin E2 by 45 and 48%; leukotriene B4 by 61 and 46%, and leukotriene C4 by 34 and 48%, respectively, but did not affect the release of arachidonic acid from macrophages stimulated by phorbol myristate
acetate. However, the secretion of 6-keto PG F1α was enhanced by 40 and 29% from macrophages preincubated with 10 μM curcumin or capsaicin, respectively, as compared to those
produced by control cells. Curcumin and capsaicin also inhibited the secretion of collagenase, elastase, and hyaluronidase
to the maximum extent of 57, 61, 66%, and 46, 69, 67%, respectively. These results demonstrated that curcumin and capsaicin
can control the release of inflammatory mediators such as eicosanoids and hydrolytic enzymes secreted by macrophages and thereby
may exhibit antiinflammatory properties. |
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