Effects of polysaccharides from rhizomes of Curcuma zedoaria on macrophage functions

Kyung I. Kim, Kwang Soon Shin, Woo Jin Jun, Bum Shik Hong, Dong Hoon Shin, Hong Yon Cho, Hyo-Ihl Chang, Seong M. Yoo, Han Chul Yang

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27 Citations (Scopus)

Abstract

The effects of Curcuma zedoaria, which is used as a condiment, in perfumery, and as a medicine, on immune response were investigated by measuring macrophage-stimulating activity in macrophages and RAW 264.7 cells. In this study, CZ-1 and CZ-1-III, the fractions partially purified from C. zedoaria, had a strong, dose-dependent lysosomal enzyme activity. It was suggested that active portions of CZ-1-III were polysaccharides rather than proteins. Phagocytic activity increased as a similar pattern in both the Gram-negative and Gram-positive bacteria, time-dependently. It was demonstrated that CZ-1-III can augment the oxygen burst response but had an even higher activity in vivo than in vitro. Also a significant increase of H2O2, NO, and TNF-α production was observed. However, the production of TNF-α at the concentration of 1,000 μg/ml decreased. These data suggested that C. zedoaria had macrophage-stimulating activity and the possibility of being used as a biological response modifier.

Original languageEnglish
Pages (from-to)2369-2377
Number of pages9
JournalBioscience, Biotechnology and Biochemistry
Volume65
Issue number11
DOIs
Publication statusPublished - 2001 Nov 1

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Keywords

  • Curcuma zedoaria
  • Macrophages
  • Phagocytosis
  • Reactive oxygen species
  • TNF-α

ASJC Scopus subject areas

  • Food Science
  • Biochemistry, Genetics and Molecular Biology(all)
  • Biochemistry
  • Biotechnology
  • Bioengineering
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology

Cite this

Kim, K. I., Shin, K. S., Jun, W. J., Hong, B. S., Shin, D. H., Cho, H. Y., Chang, H-I., Yoo, S. M., & Yang, H. C. (2001). Effects of polysaccharides from rhizomes of Curcuma zedoaria on macrophage functions. Bioscience, Biotechnology and Biochemistry, 65(11), 2369-2377. https://doi.org/10.1271/bbb.65.2369