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Dietary n-3 fatty acids, curcumin and capsaicin lower the release of lysosomal enzymes and eicosanoids in rat peritoneal macrophages.

Joe, B and Lokesh, B. R. (2000) Dietary n-3 fatty acids, curcumin and capsaicin lower the release of lysosomal enzymes and eicosanoids in rat peritoneal macrophages. Molecular and Cellular Biochemistry, 203 (1-2). pp. 153-61. ISSN 0300-8177

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Abstract

Male Wistar rats (12 rats/group) were fed a diet containing 8 wt % coconut oil or groundnut oil or cod-liver oil for a total period of 8 weeks. The diets were also supplemented with 2 wt % groundnut oil for providing essential fatty acids. During the last 2 weeks, 6 rats form each group were additionally given curcumin (30 mg/kg body wt/day) or capsaicin (5 mg/kg body wt/day) in 1 ml groundnut oil. The peritoneal macrophages from rats fed cod-liver oil diet secreted lower levels of lysosomal enzymes collagenase, elastase and hyaluronidase as compared to those from rats fed coconut oil or groundnut oil diets. Curcumin and capsaicin significantly lowered the secretion of these lysosomal enzymes from macrophages in animals given coconut oil or groundnut oil diet. Macrophages from rats fed cod-liver oil secreted lower amounts of prostaglandin E2, 6-keto PGF1alpha, leukotrienes B4 and C4 and also incorporated lesser amounts of [3H]-arachidonic acid as compared to those given coconut oil or groundnut oil diets. Curcumin and capsaicin lowered the secretion of these eicosanoids and decreased the incorporation of [3H]-arachidonic acid in macrophage lipids. However curcumin and capsaicin significantly increased the secretion of 6-keto PGF1alpha in all the groups of animals. These studies indicated that dietary cod-liver oil (rich in n-3 fatty acids), and spice principles curcumin and capsaicin can lower the secretory functions of macrophages in a beneficial manner.

Item Type: Article
Uncontrolled Keywords: macrophages, cod-liver oil, curcumin, capsaicin, lysosomal enzymes, eicosanoids
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jul 2009 08:53
Last Modified: 28 Dec 2011 09:39
URI: http://ir.cftri.com/id/eprint/2170

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