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Anti‐inflammatory Effect of Allyl Isothiocyanate and Curcumin in Combination
Author(s) -
Rakariyatham Kanyasiri,
Xiao Hang
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.390.7
Subject(s) - curcumin , allyl isothiocyanate , chemistry , isothiocyanate , food science , biochemistry
Accumulating evidence indicated that certain dietary components may have anti‐inflammatory effects. Allyl isothiocyanate (AIT, from brassica vegetables) and curcumin (CUR, from turmeric) have been shown to possess anti‐inflammatory property. Herein, we investigated the combination effects of AIT and CUR to determine the extent to which they produce enhanced anti‐inflammatory effects. Based on isobologram analysis, AIT, CUR, and their half‐dose combination at series of concentrations were subject to anti‐inflammation assay on lipopolysaccharide (LPS)‐stimulated RAW264.7 macrophages. AIT and CUR alone showed dose‐dependent inhibition on LPS‐induced NO production. The combination of AIT and CUR at half doses produced stronger inhibitory activities. Calculation of combination index confirmed that the enhanced anti‐inflammatory effects by the combination were synergistic. Western blotting showed that the combination treatment reduced the expression levels of pro‐inflammatory proteins such as inducible nitric oxide synthase, phosphorylated‐IκB, and cyclooxygenase2. Moreover, the combination of AIT and CUR reduced cellular oxidative stress and increased the expression level of heme oxygenase‐1, an anti‐oxidative protein. Collectively, our findings support the hypothesis that different dietary components may interact synergistically to produced enhanced health benefits such as anti‐inflammation. This study was supported by the funding from USDA.