In vitro anti-inflammatory and antioxidant effect of Curcuma longa against murine macrophages during Helicobacter pylori infection

Abstract

Introduction: Colonization by Helicobacter pylori causes inflammation of the gastric mucosa with the consequent development of gastroduodenal diseases. In view of the high antimicrobial resistance rates and the absence of a vaccine for humans, the alternative has been to search for plant extracts with antimicrobial, anti-inflammatory, antioxidant, antifungal and anticancer properties. An example is Curcuma longa. However, being as it is a species introduced and adapted to the country's climate conditions, it is necessary to conduct preclinical studies demonstrating its anti-inflammatory and antioxidant potential.

Objective: Evaluate the effect of a C. longa extract on peritoneal macrophages infected by H. pylori.

Methods: With the purpose of describing the anti-inflammatory and antioxidant effect of C. longa on murine macrophages infected by H. pylori, an evaluation was conducted of various extract concentrations and bacterial relationships, while cell death was assessed by DAPI. Determination was made of nitric oxide and hydrogen peroxide production, as well as of interleukin-1β levels.

Results: Viability of the macrophage was affected in the presence of 100 µg/ml concentrations of the turmeric extract and as from 25 bacteria / macrophage. When different concentrations of the extract were combined with the bacterial multiplicities, a reduction was observed in H₂O₂ and IL-1β levels. However, nitric oxide reduction was observed within the range of 6.25-50 µg/ml of the natural product.

Conclusions: The Cuban turmeric extract was found to have antioxidant and anti-inflammatory potential by reducing cell cytotoxicity and the production of reactive oxygen species in peritoneal macrophages.