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Mass-Spectrometric Identification of T-Kininogen I/ Thiostatin as an Acute-Phase Inflammatory Protein Suppressed by Curcumin and Capsaicin.

Bina, Joe and Anitha, Nagaraju and Lalitha, R. Gowda and Venkatesha, Basrur and Lokesh, B. R. (2014) Mass-Spectrometric Identification of T-Kininogen I/ Thiostatin as an Acute-Phase Inflammatory Protein Suppressed by Curcumin and Capsaicin. PLOS One, 9 (10). pp. 1-7.

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Abstract

Curcumin and capsaicin are dietary xenobiotics with well-documented anti-inflammatory properties. Previously, the beneficial effect of these spice principles in lowering chronic inflammation was demonstrated using a rat experimental model for arthritis. The extent of lowering of arthritic index by the spice principles was associated with a significant shift in macrophage function favoring the reduction of pro-inflammatory molecules such as reactive oxygen species and production and release of anti-inflammatory metabolites of arachidonic acid. Beyond the cellular effects on macrophage function, oral administration of curcumin and capsaicin caused alterations in serum protein profiles of rats injected with adjuvant to develop arthritis. Specifically, a 72 kDa acidic glycoprotein, GpA72, which was elevated in pre-arthritic rats, was significantly lowered by feeding either curcumin or capsaicin to the rats. Employing the tandem mass spectrometric approach for direct sequencing of peptides, here we report the identification of GpA72 as T-kininogen I also known as Thiostatin. Since T-kininogen I is an early acute-phase protein, we additionally tested the efficiency of curcumin and capsaicin to mediate the inflammatory response in an acute phase model. The results demonstrate that curcumin and capsaicin lower the acute-phase inflammatory response, the molecular mechanism for which is, in part, mediated by pathways associated with the lowering of T-kininogen I.

Item Type: Article
Uncontrolled Keywords: Curcumin, capsaicin, dietary xenobiotics,anti-inflammatory properties
Subjects: 600 Technology > 01 Medical sciences > 09 Human Physiology
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Lipid Science and Traditional Foods
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2015 08:09
Last Modified: 17 Jun 2015 08:09
URI: http://ir.cftri.com/id/eprint/11835

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