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Turmeric Extract: Potential Use as a Prebiotic and Anti-Inflammatory Compound?

Plant Foods for Human Nutrition volume 74, pages 293–299 (2019)Cite this article

Abstract

Prebiotics are regarded as the non-digestible food constituents that are selectively consumed by health-promoting bacteria (probiotics). In fact, a number of active metabolites is released due to intensive interaction between prebiotics and probiotics in the gut which exert local and systemic beneficial effects including regulation of intestinal disorders and modulation of host immunity. Turmeric is one of the most important medicinal herbaceous that is derived from Curcuma longa rhizome. Curcumin is a well-recognized component of turmeric which contributes to the prevention of multiple inflammatory diseases. Despite curcumin as a well-known compound, few researches have focused on the turmeric extract (TE) and its potential as prebiotic and anti-inflammatory compound. The aim of this study was to evaluate the prebiotic potential and some functional-structural properties of TE. The Fourier-transform-infrared spectroscopy (FTIR) spectrum of TE showed identical peaks that belonged to β configuration in pyranose and glycosidic bonds. High performance liquid chromatography (HPLC) analysis revealed the presence of potent phenolic and flavonoid anti-oxidants and curcuminoids, and some functional monosaccharides. TE demonstrated excellent resistance to artificial human gastric and intestine juice compared to the standard prebiotic (inulin) (p ≤ 0.05). Interestingly, our time course experiment showed that TE not only is digested by probiotics including Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animalis BB12, but also supports the growth of these bacteria even after 72 h (p ≤ 0.05). To our knowledge, this is the first report evaluating prebiotic potential of TE and exploring its suppressive effects on LPS induced IL-8 production in HT29-19A cell line.

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Abbreviations

(LGG):

Lactobacillus rhamnosus GG

(TE):

Turmeric extract

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran

    Fariba Ghiamati Yazdi & Sabihe Soleimanian-Zad

  2. Department of Pharmaceutical Sciences, Faculty of Science, Division of Pharmacology, Utrecht University, Universiteitsweg 99, 3584, CG, Utrecht, The Netherlands

    Fariba Ghiamati Yazdi, Edwin van den Worm & Gert Folkerts

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  1. Fariba Ghiamati Yazdi
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  2. Sabihe Soleimanian-Zad
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Correspondence to Sabihe Soleimanian-Zad.

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This research was supported by Isfahan University of Technology (IUT) and Utrecht University. The authors declare that they have no conflict of interest.

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Ghiamati Yazdi, F., Soleimanian-Zad, S., van den Worm, E. et al. Turmeric Extract: Potential Use as a Prebiotic and Anti-Inflammatory Compound?. Plant Foods Hum Nutr 74, 293–299 (2019). https://doi.org/10.1007/s11130-019-00733-x

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