Nanoencapsulation-mediated curcumin and its incorporation in nutraceutical cookies: Cell viability, bioavailability, and anti-inflammatory activity studies

Pooja, J. Rao and Sudha, M. L. and Manoj, P. and Seema, Mudhol and Kaila Nova, Henna Jemimah and Gopika, G. and Ashwini, S. and Muthukumar, S. P. (2024) Nanoencapsulation-mediated curcumin and its incorporation in nutraceutical cookies: Cell viability, bioavailability, and anti-inflammatory activity studies. Industrial Crops & Products, 218. p. 119009.

PDF 1-s2.0-S0926669024009865-main.pdf - Published Version Restricted to Registered users only Download (4MB) | Request a copy

Abstract

The anti-inflammatory activity of curcumin, Curcuma longa, is known, however, its low bioavailability is a limiting factor. The nanoencapsulated curcumin was developed and its spherical particle size ~20 nm was confirmed using TEM. An in vitro study was performed to determine the cytotoxicity of standard and nanoencapsulated curcumin, and their effect on lipopolysaccharide-induced nitric oxide, and IL-6 production in RAW 264.7 cells. The plasma bioavailability of nanoencapsulated curcumin was 12 times higher compared to native curcumin in Swiss albino mice. The anti-inflammatory activity of native curcumin and nanoencapsulated curcumin was compared in the carrageenan-induced paw edema model. A paw thickness reduction of 33.7 % and 46 % was observed with the treatment of native curcumin and nanoencapsulated curcumin, respectively and the histology studies validated the results. Further, the in vitro COX-1 inhibition of cookies incorporated with nanoencapsulated curcumin was 20 and 24 % higher than native curcumin and control cookies, respectively indicating their nutraceutical application.

Item Type:	Article
Uncontrolled Keywords:	Curcumin Nanoencapsulation Anti-inflammation Cookies In vitro COX-1 enzyme Swiss albino mice
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology Molecular Nutrition Plant Cell Biotechnology Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Nov 2024 09:33
Last Modified:	07 Nov 2024 09:33
URI:	http://ir.cftri.res.in/id/eprint/18423

Actions (login required)

View Item