Microglial HO‐1 induction by curcumin provides antioxidant, antineuroinflammatory, and glioprotective effects

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dc.contributor.authorParada, Esther
dc.contributor.authorBuendia, Izaskun
dc.contributor.authorNavarro González De Mesa, Elisa
dc.contributor.authorAvendaño, Carlos
dc.contributor.authorEgea, Javier
dc.contributor.authorGarcía López, Manuela
dc.date.accessioned2024-01-16T10:30:29Z
dc.date.available2024-01-16T10:30:29Z
dc.date.issued2015-06-30
dc.description.abstractScope: We have studied if curcumin can protect glial cells under an oxidative stress and inflammatory environment, which is known to be deleterious in neurodegeneration. Methods and results: Primary rat glial cultures exposed to the combination of an oxidative (rotenone/oligomycin A) and a proinflammatory LPS stimuli reduced by 50% glial viability. Under these experimental conditions, curcumin afforded significant glial protection and reduction of reactive oxygen species; these effects were blocked by the HO-1 inhibitor tin protoporphyrin-IX (SnPP). These findings correlate with the observation that curcumin induced the antioxidative protein HO-1. Most interesting was the observation that the glial protective effects related to HO-1 induction were microglial specific as shown in glial cultures from LysM(Cre) Hmox(∆/∆) mice where curcumin lost its protective effect. Under LPS conditions, curcumin reduced the microglial proinflammatory markers iNOS and tumor necrosis factor, but increased the anti-inflammatory cytokine IL4. Analysis of the microglial phenotype showed that curcumin favored a ramified morphology toward a microglial alternative activated state against LPS insult also by a HO-1-dependent mechanism. Conclusion: The curry constituent curcumin protects glial cells and promotes a microglial anti-inflammatory phenotype by a mechanism that implicates HO-1 induction; these effects may have impact on brain protection under oxidative and inflammatory conditions.
dc.description.departmentDepto. de Bioquímica y Biología Molecular
dc.description.facultyFac. de Medicina
dc.description.refereedTRUE
dc.description.statuspub
dc.identifier.citationParada E, Buendia I, Navarro E, Avendaño C, Egea J, López MG. Microglial HO-1 induction by curcumin provides antioxidant, antineuroinflammatory, and glioprotective effects. Mol Nutr Food Res. 2015 Sep;59(9):1690-700. doi: 10.1002/mnfr.201500279
dc.identifier.doi10.1002/mnfr.201500279
dc.identifier.issn1613-4125
dc.identifier.issn1613-4133
dc.identifier.officialurlhttps://onlinelibrary.wiley.com/doi/10.1002/mnfr.201500279
dc.identifier.relatedurlhttps://pubmed.ncbi.nlm.nih.gov/26047311/
dc.identifier.urihttps://hdl.handle.net/20.500.14352/93303
dc.journal.titleMolecular Nutrition & Food Research
dc.language.isoeng
dc.page.final1700
dc.page.initial1690
dc.publisherWiley
dc.rights.accessRightsrestricted access
dc.subject.cdu577.2
dc.subject.keywordCurcumin
dc.subject.keywordHemoxygenase-1
dc.subject.keywordInflammation
dc.subject.keywordMicroglia
dc.subject.keywordOxidative stress
dc.subject.ucmCiencias Biomédicas
dc.subject.unesco24 Ciencias de la Vida
dc.titleMicroglial HO‐1 induction by curcumin provides antioxidant, antineuroinflammatory, and glioprotective effects
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number59
dspace.entity.typePublication
relation.isAuthorOfPublicationd0e22d4d-2011-4a9f-bd9c-609855dba391
relation.isAuthorOfPublication.latestForDiscoveryd0e22d4d-2011-4a9f-bd9c-609855dba391
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