Chondroprotective effect of curcumin and lecithin complex in human chondrocytes stimulated by IL-1β via an anti-inflammatory mechanism

• Published in: Food science and biotechnology Vol. 28; no. 2; pp. 547 - 553
• Main Authors: Kim, Leeseon, Kim, Ji Yeon
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.04.2019; Springer Nature B.V; 한국식품과학회
• Subjects: anti-inflammatory activity; Chemistry; Chemistry and Materials Science; Chondrocytes; collagen; Collagen (type II); Curcumin; Cyclooxygenase-2; Cytokines; enzyme inhibitors; Food Science; Gene expression; Hyaluronic acid; IL-1β; inducible nitric oxide synthase; Inflammation; Interleukin 6; Interleukin 8; interleukin-1beta; Lecithin; lecithins; Macrophages; Metalloproteinase; metalloproteinases; Nitric oxide; Nitric-oxide synthase; Nutrition; Polypeptides; Prostaglandin E2; prostaglandin synthase; prostaglandins; Proteoglycans; secretion; solubility; Tissue inhibitor of metalloproteinase 1; tumor necrosis factor-alpha; Tumor necrosis factor-TNF; Tumor necrosis factor-α; 식품과학; Chondroprotective effect; Curcumin; Lecithin complex; Ant-inflammatory effect; Osteoarthritis

A complex of curcumin and lecithin developed to improve the solubility of curcumin, enhanced its chondroprotective effect via an anti-inflammatory mechanism. In macrophage, proinflammatory cytokines, such as tumor necrosis factor (TNF)-α, interleukin (IL)-1β, IL-6, prostaglandin E2 (PGE2), and nitri...