Curcuminoid cider fermented from Curcuma xanthorrhiza curcuminoids attenuates gene expression related to obesity-induced inflammation in hypercholesterolaemic rats

Hardiwati K. T., . and Seninha M., . and Lay B. W., . and Yanti, . Curcuminoid cider fermented from Curcuma xanthorrhiza curcuminoids attenuates gene expression related to obesity-induced inflammation in hypercholesterolaemic rats. pp. 859-867. ISSN 2231-7546

Obesity is an important risk factor in the development of atherosclerosis and often associated with hypercholesterolemia. Curcuminoid cider a fermented beverage made from curcuminoid fraction isolated from Curcuma xanthorrhiza has been reported to have high contents in organicacids and curcuminoids. Herein we investigated whether curcuminoid cider affected the expression of genes related to obesity-induced inflammation (peroxisome proliferator-activated receptors (PPAR) CCAT/enhancer binding protein (C/EBP) fatty acid-binding protein 4 (FABP4)) and genes generating pro-inflammatory cytokines (interleukin (IL) 1 (IL1) tumour necrosis factor (TNF) and chemokine) in hypercholesterolaemic rats by conducting quantitative real time-PCR (qRT-PCR). Twenty-four male Sprague-Dawley rats were divided into six groups: normal group diet high cholesterol diet (HCD) HCD 1 v/v curcuminoid cider HCD 2 v/v curcuminoid cider HCD 100 mg/kg bw curcuminoid fraction and HCD 300 mg/kg bw curcuminoid fraction for four weeks. Rats lung and liver were collected for total RNA extraction followed by quantitative analysis to determine gene expression related to obesity and pro-inflammatory cytokines. Results showed that curcuminoid cider at 1 and 2 v/v significantly reduced 80 gene expression of obesity-induced inflammation including PPAR C/EBP FABP4 IL1 TNF and chemokine in hypercholesterolaemic rats. Meanwhile curcuminoid fraction at 100 and 300 mg/kg was effective to attenuate up to 80 PPAR gene expression correlated to obesity. These results indicate that curcuminoid cider may exert antiobesity potential at molecular level through suppressing various genes related to obesity and pro-inflammatory cytokines in hypercholesterolaemic rats. It may be used as a potential candidate in functional beverage for management of obesity-induced inflammation.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/15%20-...

Abstract

Obesity is an important risk factor in the development of atherosclerosis and often associated with hypercholesterolemia. Curcuminoid cider a fermented beverage made from curcuminoid fraction isolated from Curcuma xanthorrhiza has been reported to have high contents in organicacids and curcuminoids. Herein we investigated whether curcuminoid cider affected the expression of genes related to obesity-induced inflammation (peroxisome proliferator-activated receptors (PPAR) CCAT/enhancer binding protein (C/EBP) fatty acid-binding protein 4 (FABP4)) and genes generating pro-inflammatory cytokines (interleukin (IL) 1 (IL1) tumour necrosis factor (TNF) and chemokine) in hypercholesterolaemic rats by conducting quantitative real time-PCR (qRT-PCR). Twenty-four male Sprague-Dawley rats were divided into six groups: normal group diet high cholesterol diet (HCD) HCD 1 v/v curcuminoid cider HCD 2 v/v curcuminoid cider HCD 100 mg/kg bw curcuminoid fraction and HCD 300 mg/kg bw curcuminoid fraction for four weeks. Rats lung and liver were collected for total RNA extraction followed by quantitative analysis to determine gene expression related to obesity and pro-inflammatory cytokines. Results showed that curcuminoid cider at 1 and 2 v/v significantly reduced 80 gene expression of obesity-induced inflammation including PPAR C/EBP FABP4 IL1 TNF and chemokine in hypercholesterolaemic rats. Meanwhile curcuminoid fraction at 100 and 300 mg/kg was effective to attenuate up to 80 PPAR gene expression correlated to obesity. These results indicate that curcuminoid cider may exert antiobesity potential at molecular level through suppressing various genes related to obesity and pro-inflammatory cytokines in hypercholesterolaemic rats. It may be used as a potential candidate in functional beverage for management of obesity-induced inflammation.

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Item Type:	Article
AGROVOC Term:	Ciders
AGROVOC Term:	Fermented products
AGROVOC Term:	Curcuma xanthorrhiza
AGROVOC Term:	Gene expression
AGROVOC Term:	Polymerase chain reaction
AGROVOC Term:	PCR
AGROVOC Term:	RNA sequence
AGROVOC Term:	Obesity
AGROVOC Term:	Cytokines
AGROVOC Term:	Functional foods
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8239

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