New Insights of Turmeric Extract-Loaded PLGA Nanoparticles: Development,Characterization and In Vitro Evaluation of Antioxidant Activity

Here, we presented new insights of the development of poly(lactic-co-glycolic acid) nanoparticles containing turmeric compounds (turmeric-PLGA-NPs) using emulsion-solvent evaporation method. The nanoparticulate system was characterized by size, zeta potential, morphology, release profile, partition parameter, stability and encapsulation efficiency (%EE). Antioxidant activity studies were also evaluated. The Korsmeyer-Peppas model (M_t/M_∞ vs. t) was used to determine the release mechanisms of the studied system. Our results demonstrated the emulsion-solvent evaporation method was shown advantageous for producing turmeric-PLGA-NPs in the range of 145 nm with high homogeneity in size distribution, zeta potential of ?21.8 mV and %EE about 72%. Nanoparticles were stable over a period of one month. In vitro study showed a release of curcumin governed by diffusion and relaxation of the polymeric matrix. The partition parameter of the extract in relation to blank-PLGA-NPs was 0.111?±?0.008 M^?1, indicating a low affinity of curcumin for the polymer matrix. Antioxidant ability of the turmeric-PLGA-NPs in scavenging the radical 2,2-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid) (ABTS) was inferior to free turmeric extract and showed a concentration and time-dependent profile. The study concluded that PLGA nanoparticles are potential carriers for turmeric extract delivery.

     

Growth,Yield and Quality of Turmeric (Curcuma longa L.) Cultivated on Dark-red Soil,Gray Soil and Red Soil in Okinawa,Japan

Abstract

We evaluated growth, yield and quality of turmeric (Curcuma longa L.) cultivated in pots with dark-red soil (pH 5.2), gray soil (pH 7.4) and red soil (pH 4.4) in Okinawa, Japan. The soils were collected from the 50-cm deep layer of the fields. We did not use any chemicals or organic fertilizers. Turmeric cultivated on dark-red soil had the highest plant height, root biomass and shoot biomass as compared with that cultivated on other soil types. Turmeric on dark-red soil had the highest yield with favorable color of the deep yellow and high curcumin content (0.20%). Protein content of turmeric in dark-red soil was 5.2%, which was around 40% higher than that in other soil types. Turmeric cultivated on dark-red and gray soils had a fat content 71% higher than that in red soil. The content of Ca, K and Mg was the highest when turmeric was cultivated on gray soil, and Fe was the highest when cultivated on dark-red soil. To gain a high yield and high contents of curcumin, fat, protein and Fe, we should cultivate turmeric in dark-red soil in Okinawa. We could not recognize the specific soil factor(s) required for high yielding and high quality of turmeric; however, it seems that a proper combination of soil factors, nutrients and/or pH level may be necessary to gain a high yield and high quality.     

Possibility of Introducing Winter Legumes,Hairy Vetch and Faba Bean,as Green Manures to Turmeric Cropping in Temperate Region

Abstract

A field experiment was conducted to examine the possibility of introducing winter legumes, hairy vetch and faba bean, as green manures to turmeric cropping in a temperate region. Hairy vetch shoots were incorporated to determine the effect of N and P added as green manure. Higher values in plant height and number of leaves of turmeric were observed in the treatment with incorporation of hairy vetch than in that without incorporation (no-incorporation) throughout the growth periods. The differences in total amounts of N and P of turmeric between incorporation and no-incorporation treatments were the highest on 15 October, when the amount was increased by 8.0 g N and 1.1 g P m^–2 compared with the no-incorporation treatment. From September to October, curcumin content rapidly increased with rhizome thickening, and gradually increased. We also quantified the N and P contribution from faba bean residues to the succeeding turmeric. The total amounts of N and P in turmeric cultivated after incorporating shoot and root residues into previously cultivated faba bean field were 2.5 g N and 1.0 g P m^–2, respectively, larger than incorporating only roots. In previously fallow field, the incorporation of the shoot increased the total amount of N and P in tumeric by 4.5 g and 1.9 g m^–2, respectively, compared with that without incorporation. In the second year after incorporation, growth and nutrient uptake of the turmeric crop did not significantly differ from those without incorporation. In the temperate region, these winter legumes would be used as basal organic matters for turmeric production.     

Effects of Relative Light Intensity on the Growth,Yield and Curcumin Content of Turmeric (Curcuma longa L.) in Okinawa,Japan

Abstract

The effects of relative light intensity (RLI) on the growth, yield and curcumin content of turmeric (Curcuma longa L.) were examined in Okinawa, Japan. The plants were shaded with white nets with different mesh sizes for maintaining respective RLI. Five RLI, 100 (without shading), 82, 79, 73 and 59% in 2004?2005 and four RLI, 100, 68, 52 and 48% in 2005?2006 were evaluated. In the first experiment, plant height increased markedly, but the number of leaves and tillers, and SPAD value increased slightly in the plants grown at 59?82% RLI compared with control (without shading). Turmeric shoot biomass and yield increased significantly at 59?82% RLI and they were highest at 73% RLI in the first experiment. Curcumin content of turmeric increased markedly at 59?73% RLI as compared with the control in the first experiment. Similar results in plant growth, shoot biomass, yield and curcumin content were obtained in the second experiment, but the effects of RLIs were smaller than in the first experiment because of late planting. This study indicates that turmeric is a partial shade-tolerant plant that could be cultivated at around 59?73% RLI for higher yield and curcumin content in Okinawa. However, the degree of RLI required for better turmeric cultivation may vary with the place, year and irradiance level.     

Correlating karyomorphology and molecular marker analyses in turmeric: a case study

India is the largest producer and exporter of turmeric (Curcuma longa), and different cultivars of this crop are traditionally characterized using agronomic traits, such as rhizome weight, yield potential, color and aroma of rhizome, curcumin content, and stability of curcumin content, which are influenced by environmental factors. The purpose of the present study was to probe whether karyomorphological and molecular marker attributes of turmeric cultivars could be correlated to validate their distinctiveness. Detailed karyomorphological analyses revealed uniform somatic chromosome number (2n = 63), with symmetric karyotype in all the studied cultivars. Chromosomes varied from 0.67 to 2.03 µm in length, with up to 72% bearing primary constrictions in the nearly median region (i-value ranging from 27.17 to 50). Asymmetry indices also indicated overall karyotypic symmetry among cultivars. On the contrary, random amplified polymorphic DNA (RAPD) and inter simple sequence repeat (ISSR) marker analyses revealed significant variability in the genetic constitution among them; Jaccard’s similarity coefficient value ranged from 0.569 to 0.969. Unweighted pair group method with arithmetic average (UPGMA) dendrogram and principal coordinate analysis based on the Jaccard’s coefficient produced four distinct clusters, which showed no geographical bias. Thus, it was concluded that although significant genetic variability that exists among the turmeric cultivars can be utilized for examining their authenticity, practicality of the use of karyomorphological characters for identification is significantly limited by the gross karyotypic similarity. Cryptic genetic changes accumulate in the genome of these plants because of their interaction with the environment. However, these remain confined within each cultivar in the absence of large-scale hybridizations and predominant vegetative propagation. This probably leads to variability in agronomic characters and may even help in developing novel characters in different cultivars. However, detection of any such change in the chromosomal structure would require fluorescent hybridization techniques.     

Calcium,iron and oxalate content of some condiments and spices

The condiments and spices consumed in India were analysed for their calcium, phosphorus and iron contents and for the content of total and water-soluble oxalates. A number of spices were found to be quite rich in calcium and also in oxalates. In many of the spices the oxalates were mainly in the insoluble form although a few spices were found to contain oxalates mostly in the water-soluble form. Theoretical calculations on the basis of the calcium and oxalate contents had shown that although the oxalate content is high, a portion of the calcium present in a number of spices may be available to the body. Some of the spices like ajowan (Trachyspermum ammi), turmeric (Curcuma domestica) and caraway seeds (Carum carvi) were also rich in iron. Since some of them are quite inexpensive and, at the same time, rich in calcium and iron, people can be encouraged to consume spices like ajowan (Trachyspermum ammi) to improve the nutritional quality of their diets.     

Influence of spices on protein utilisation of winged bean (Prophocarpus tetragonolobus) and horsegram (Dolichos biflorus)

The influence of a mixture of eleven spices commonly consumed in India on the utilisation of protein from boiled winged bean (Psophocarpus tetragonolobus) and horsegram (Dolichos biflorus) was studied at 10 and 20 percent level of protein intake in experimental rats. Spices used in the mixture include red chillies (Capsicum annum), black pepper (Piper nigrum), coriander (Coriandrum sativum), cumin (Cuminum cyminum), garlic (Allium sativum), ajowan (Carum copticum), turmeric (Curcuma longa), caraway seeds (Carum carui) and fennel seeds (Foeniculum vulgare). Addition of this spice mixture at 1.5% level of the diet decreased the TD of both legumes, significantly only in the case of horsegram. A significant increase was observed in the BV of both the legumes at both levels of protein tested.     

Kinase Gene Expression and Subcellular Protein Expression Pattern of Protein Kinase C Isoforms in Curcumin-treated Human Hepatocellular Carcinoma Hep 3B Cells

Curcumin, a yellow component of turmeric or curry powder, has been demonstrated to exhibit anti-carcinogenic effects in vitro, in vivo, and in human clinical trials. One of its molecular targets is protein kinase C (PKC) which has been reported to play essential roles in apoptosis, cell proliferation, and carcinogenesis. In this study, PKC mRNA expression was significantly inhibited in curcumin-treated human hepatocellular carcinoma (HCC) Hep 3B cells identified using a kinase cDNA microarray. Furthermore, curcumin decreased total protein expression of all PKCs in a time-related manner by immunoblotting of whole cell lysates, nuclear, membrane, and cytosolic fractions. In cytosolic fraction, the expression of PKC-α was totally inhibited by curcumin. In contrast, the expression levels of PKC-ζ and -μ were dramatically increased. Increases in expression of PKC-δ and PKC-ζ in the membrane and nucleus, and PKC-ι in the membrane were detected. In summary, the changes in expression and distribution of subcellular PKC isoforms in curcumin-treated Hep 3B cells suggest possible PKC-associated anti-tumor mechanisms of curcumin and provide alternative therapies for human HCC.     

GC-MS analysis of dyes extracted from turmeric

Standard extraction procedure for examining chromophoric substances of turmeric was investigated. Acetone and methanol were used as extracting solvents with different extraction procedures and pH levels. GC-MS analysis identified curcumene2 (6.7 min), feruloylmethane3 (8.3 min), coumaran4 (6.09 min), vanillin5 (6.2 min), and zingiberene6 (10.5 min) as the major products. Curcumin1 which has been known as the major chromophoric substance of turmeric was not detected in any samples. The maximum amount of curcumene2, which was used as the fingerprint product for turmeric dye, was obtained by utilizing presoaking and decanting step with methanol prior to actual extraction step using a waterbath shaker (WMM). The highest relative abundance of curcumene2 was detected in pH 6 sample followed by pH 5 indicating that the most appropriate pH level was in the range of pH 6–5. This research was funded by the 2004 Research Fund of University of Incheon.     

Modulatory Effect of Fenugreek Seed Mucilage and Spent Turmeric on Intestinal and Renal Disaccharidases in Streptozotocin Induced Diabetic Rats

To elucidate the effect of feeding fenugreek seed mucilage and spent turmeric (10%) on disaccharidases activities, the specific activities of intestinal and renal disaccharidases viz., sucrase, maltase and lactase were measured in streptozotocin induced diabetic rats. Specific activities of intestinal disaccharidases were increased significantly during diabetes and amelioration of these activities during diabetes was clearly visible by supplementing fenugreek seed mucilage and spent turmeric in the diet. However during diabetes renal disaccharidases activities were significantly lower than those in the control rats. Fenugreek seed mucilage and spent turmeric supplementations were beneficial in alleviating the reduction in maltase activity during diabetes, however not much change in the activities of sucrase and lactase was observed upon feeding. This positive influence of feeding fenugreek seed mucilage and spent turmeric on intestinal and renal disaccharidases clearly indicates their beneficial role in the management of diabetes.     

Effect of turmeric on xenobiotic metabolising enzymes

Diet contains several substances capable of inhibiting chemical carcinogenesis. It is known that such inhibitors may either act directly by scavenging the reactive substances or indirectly by promoting mechanisms which enhance detoxification. Turmeric which contains curcumin both in vitro and in vivo is an active antimutagen. Studies were therefore conducted to evaluate the effects of turmeric on xenobiotic metabolising enzymes in hepatic tissue of rats fed turmeric ranging from 0.5–10% in the diet. Enzymes such as aryl hydrocarbon hydroxylase, UDP glucuronyl transferase and glutathione-S-transferase were assayed after four weeks of turmeric fed diets. No significant differences were seen in the activating enzyme AHH. However, UDPGT was significantly elevated in rats fed 10% turmeric while GSHT registered a significant increase in 5 and 10% turmeric fed diet as compared to controls and 0.5–1.0% turmeric fed animals. The results suggest that turmeric may increase detoxification systems in addition to its anti-oxidant properties. Curcumin perhaps is the active principle in turmeric. Turmeric used widely as a spice would probably mitigate the effects of several dietary carcinogens.     

Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

Spices and herbs are natural products or their blends that must be free of extraneous matter content. Conventional production of these products implicates a number of hygienic problems so spices and herbs may be exposed to a wide range of microbial contamination during pre- and post-harvest and they can present high microbial counts. In this study, we have analyzed the microbial quality of 53 samples of spices and dry herbs collected from Spanish markets detecting a contamination of samples of spices with mesophilic aerobic counts (10%) and Enterobacteriaceae (20%). The analysis from herbs showed that the percentage of contamination was 26% in both microbiological values. Pathogenic microorganisms like Staphylococcus aureus, Yersinia intermedia, Shigella spp., Enterobacter spp., Acinetobacter calcoaceticus and Hafni alvei were also isolated from spices and herbs. These unsatisfactory results showed a poor microbiological quality. Spices and dry herbs are used as ingredients in a variety of products prepared in different ways, this fact suggests the need to provide a control system to improve the quality of herbs and spices.     

Evaluation of genetic diversity in turmeric (Curcuma longa L.) using RAPD and ISSR markers

Turmeric (Curcuma longa L.) is an industrially important plant used for production of curcumin, oleoresin and essential oil. In the present study we examined the genetic diversity among turmeric accessions from 10 different agro-climatic regions comprising 5 cultivars and 55 accessions. Two DNA-based molecular marker techniques, viz., random amplified polymorphism DNA (RAPD) and inter simple sequence repeat (ISSR) were used to assess the genetic diversity in turmeric genotypes. A total of 17 polymorphic primers (11 RAPDs and 6 ISSRs) were used in this study. RAPD analysis of 60 genotypes yielded 94 fragments of which 75 were polymorphic with an average of 6.83 polymorphic fragments per primer. Number of amplified fragments with RAPD primers ranged from 3 to 13 with the size of amplicons ranging from 230 to 3000 bp in size. The polymorphism ranged from 45 to 100 with an average of 91.4%. The 6 ISSR primers produced 66 bands across 60 genotypes of which 52 were polymorphic with an average of 8.6 polymorphic fragments per primer. The number of amplified bands varied from 1 to 14 with size of amplicons ranging from 200 to 2000 bp. The percentage of polymorphism using ISSR primers ranged from 83 to 100 with an average of 95.4%. Nei's dendrogram for 60 samples using both RAPD and ISSR markers demonstrated an extent of 62% correlation between the genetic similarity and geographical location. The result of Nei's genetic diversity (H) generated from the POP gene analysis shows relatively low genetic diversity in turmeric accessions of South eastern ghat (P7), Western undulating zone (P8) with 0.181 and 0.199 value whereas highest genetic diversity (0.257) has been observed in Western central table land (P9). Knowledge on the genetic diversity of turmeric from different agro-climatic regions can be used to future breeding programs for increased curcumin, oleoresin and essential oil production to meet the ever-increasing demand of turmeric for industrial and pharmaceutical uses.     

Changes in Glycoprotein Components in Streptozotocin - Nicotinamide Induced Type 2 Diabetes: Influence of Tetrahydrocurcumin from <Emphasis Type="Italic">Curcuma longa</Emphasis>

Curcuma longa (Zingiberaceae) has been used traditionally as antidiabetic, and has been proven scientifically to possess high antioxidant activity and anticancer properties. The active components of Curcuma longa such as curcumin and tetrahydrocurcumin (THC), a major colourless metabolite of curcumin also possesses antidiabetic, antiinflammatory and antioxidant activity. The ethnopharmacological value of this plant, the effect of THC on glycoproteins was carried out in normal and streptozotocin-nicotiniamide induced type 2 hyperglycaemic rats for 45 days. Glucose, plasma insulin and glycoprotein components in plasma and tissues (hexose, hexosamine, fucose and sialic acid) were determined. Oral administration of THC to diabetic rats showed a decrease in the level of blood glucose and plasma glycoproteins. The levels of plasma insulin and tissue sialic acid were increased where as the levels of tissue hexose, hexosamine and fucose were near normal in diabetic rats treated with THC. The present study indicates that the THC possesses a significant beneficial effect on glycoprotein moiety in addition to its antidiabetic effect. The effect of THC is more prominent than curcumin.     

Inhibition of Iron Induced Lipid Peroxidation and Antioxidant Activity of Indian Spices and Acacia In Vitro

The spices used in the Indian foods such as Star anise (Illicium verum), Bay leaves (Cinnamomum zeylanicum) and Cobra’s saffron (Mesua ferrea), and Acacia (Acacia catechu), which have medicinal value, were used as test samples, to find their effect on in vitro lipid peroxidation (LPO). Rat liver post mitochondrial supernatant (PMS) in Tris HCl buffer, pH 7.4 was incubated for 0 and 1 h, with various test extracts in three different oxidant systems. The results show that addition of test samples to FeCl₃ medium at 0 h significantly stop the initiation of the LPO. However, the propagation phase of LPO was inhibited by Cobra’s saffron and Acacia and not by Star anise and Bay leaves. The test samples also showed strong reducing power and superoxide radical scavenging activity. Cobra’s saffron and Acacia showed the highest antioxidant activity, probably due to the higher polyphenol content as compared to other test samples.     

Insulin Secretagogue,Alpha-glucosidase and Antioxidant Activity of Some Selected Spices in Streptozotocin-induced Diabetic Rats

Spices are extensively used to enhance the taste and flavor of foods and are known to possess several medicinal properties. Myristica fragrans, Parmelia perlata, Illicium verum, Trachyspermum copticum and Myristica malabarica, the commonly used spices in India were assessed for antidiabetic activity in streptozotocin induced diabetic rats. In the in vitro insulin secretion studies on isolated islets of Langerhans, M. fragrans, T. copticum and M. malabarica showed dose dependent insulin secretion. At 1 mg/ml, P. perlata showed significant in vitro alpha-glucosidase inhibitory activity with IC₅₀ value of 0.14 mg/ml followed by M. malabarica (0.64 mg/ml), I. verum (0.67 mg/ml), M. fragrans (0.85 mg/ml) and T. copticum (0.92 mg/ml). The DPPH free radical scavenging activity of the extracts at a concentration of 1 mg/ml was as M. malabarica (90.45%), M. fragrans (89.89%), I. verum (87.22%), P. perlata (76.70%) and T. copticum (38.14%). P. perlata showed the highest phenolic content (i.e., 118.5 mg gallic acid equivalents/g) followed by M. malabarica (84.13 mg gallic acid equivalents/g). M. malabarica showed the highest flavonoid content (i.e., 38.35 mg quercetin equivalents/g). Regular use of these spices may prevent postprandial rise in glucose levels through inhibition of intestinal alpha-glucosidase and may maintain blood glucose level through insulin secretagogue action.     

Curcumin,a Compound from Natural Sources,a True Scientific Challenge – A Review

Curcumin, a plant-derived polyphenolic compound, naturally present in turmeric (Curcuma longa), has been the subject of intensive investigations on account of its various activities. The implementation of safe, beneficial and highly functional compounds from natural sources in human nutrition/prevention/therapy requires some modifications in order to achieve their multi-functionality, improve their bioavailability and delivery strategies, with the main aim to enhance their effectiveness. The low aqueous solubility of curcumin, its rapid metabolism and elimination from the body, and consequently, poor bioavailability, constitute major obstacles to its application. The main objectives of this review are related to reported strategies to overcome these limitations and, thereby, improve the solubility, stability and bioavailability of curcumin. The effectiveness of curcumin could be greatly improved by using nanoparticle-based carriers. The significance of the quality of a substance delivery system is reflected in the fact that carrying curcumin as a food additive/nutrition also means carrying the active biological product/drug. This review summarizes the state of the art, and highlights some examples and the most significant advances in the field of curcumin research.     

The pattern of rhizome yield and their accumulation of commercially important chemical constituents in turmeric (Curcuma species), during growth and development

Two turmeric varieties, plants of the Zingiberaceae belonging to the ginger family(curcuma longa andC. aromatica), were studied for their rhizome yield and accumulation of important chemical constituents during growth and development at monthly intervals.C. longa tubers were found to be superior in their curcumin andCaromatica ones in essential oil percentages, at final maturity. The pattern of development of starch was also studied.

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Zusammenfassung Zwei Turmeric-Arten der Familie der Zingiberaceae, der Ingwergewächse(Curcuma longa undC. aromatica) wurden in monatlichen Intervallen auf ihren Rhizom-Ertrag und die Anreicherung von bedeutenden chemischen Bestandteilen während des Wachstums und der Entwicklung untersucht.C. longa Knollen hatten einen höheren Curcumin-Gehalt undC. aromatica einen höheren Prozentsatz ätherischer Öle am Ende der Reifeperiode. Der Verlauf der Stärkeentwicklung wurde ebenfalls verfolgt.

     

Influence of spices on utilization of sorghum and chickpea protein

Influence of eight common Indian spices on the protein quality of sorghum and chickpea was studied. Spices used include red chillies (Capsicum annum), black pepper (piper nigrum), coriander seeds (Coriandrum sativum) cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). Addition of spices did not affect protein digestibility (TD) of sorghum. The BV of all sorghum diets with spices was higher than that of control diet. However, it was significant only in case of diets combined with red chilli + coriander (11) mix, black pepper + cumin (11) mix, coriander and cumin. Addition of spices did not have any effect on TD or BV of chickpea diets.     

Total and Soluble Oxalate Content of Some Indian Spices

Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100?g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100?g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation.